diff --git "a/data/doqa/test_cooking.json" "b/data/doqa/test_cooking.json" new file mode 100644--- /dev/null +++ "b/data/doqa/test_cooking.json" @@ -0,0 +1,63830 @@ +[ + { + "ctxs": [ + { + "title": "Canning chili with beans", + "text": "If you are going to be canning this for long term storage you will need to be pressure canning it, and as that will mean some pretty high heat you'd be better off not cooking you beans too long before canning. I'd add them in a few minutes before the end of cooking just to get them warmed up in preparation for canning it as a half hour of cooking plus pressure canning would probably mean mush." + } + ], + "messages": [ + { + "role": "user", + "content": "Canning chili with beans" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Canning chili with beans", + "text": "If you are going to be canning this for long term storage you will need to be pressure canning it, and as that will mean some pretty high heat you'd be better off not cooking you beans too long before canning. I'd add them in a few minutes before the end of cooking just to get them warmed up in preparation for canning it as a half hour of cooking plus pressure canning would probably mean mush." + } + ], + "messages": [ + { + "role": "user", + "content": "Canning chili with beans" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What material would you advice using for canning?" + } + ], + "answers": [ + "If you are going to be canning this for long term storage you will need to be pressure canning i", + "If you are going to be canning this for long term storage you will need to be pressure canning i", + "If you are going to be canning this for long term storage you will need to be pressure canning it,", + "If you are going to be canning this for long term storage you will need to be pressure canning i" + ] + }, + { + "ctxs": [ + { + "title": "Canning chili with beans", + "text": "If you are going to be canning this for long term storage you will need to be pressure canning it, and as that will mean some pretty high heat you'd be better off not cooking you beans too long before canning. I'd add them in a few minutes before the end of cooking just to get them warmed up in preparation for canning it as a half hour of cooking plus pressure canning would probably mean mush." + } + ], + "messages": [ + { + "role": "user", + "content": "Canning chili with beans" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What material would you advice using for canning?" + }, + { + "role": "assistant", + "content": "If you are going to be canning this for long term storage you will need to be pressure canning i" + }, + { + "role": "user", + "content": "Do I need a particular piece of machiner for this?" + } + ], + "answers": [ + "If you are going to be canning this for long term storage you will need to be pressure canning", + "If you are going to be canning this for long term storage you will need to be pressure canning", + "If you are going to be canning this for long term storage you will need to be pressure canning", + "If you are going to be canning this for long term storage you will need to be pressure canning" + ] + }, + { + "ctxs": [ + { + "title": "Canning chili with beans", + "text": "If you are going to be canning this for long term storage you will need to be pressure canning it, and as that will mean some pretty high heat you'd be better off not cooking you beans too long before canning. I'd add them in a few minutes before the end of cooking just to get them warmed up in preparation for canning it as a half hour of cooking plus pressure canning would probably mean mush." + } + ], + "messages": [ + { + "role": "user", + "content": "Canning chili with beans" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What material would you advice using for canning?" + }, + { + "role": "assistant", + "content": "If you are going to be canning this for long term storage you will need to be pressure canning i" + }, + { + "role": "user", + "content": "Do I need a particular piece of machiner for this?" + }, + { + "role": "assistant", + "content": "If you are going to be canning this for long term storage you will need to be pressure canning" + }, + { + "role": "user", + "content": "How much would I expect to pay for a pressure canner?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Canning chili with beans", + "text": "If you are going to be canning this for long term storage you will need to be pressure canning it, and as that will mean some pretty high heat you'd be better off not cooking you beans too long before canning. I'd add them in a few minutes before the end of cooking just to get them warmed up in preparation for canning it as a half hour of cooking plus pressure canning would probably mean mush." + } + ], + "messages": [ + { + "role": "user", + "content": "Canning chili with beans" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What material would you advice using for canning?" + }, + { + "role": "assistant", + "content": "If you are going to be canning this for long term storage you will need to be pressure canning i" + }, + { + "role": "user", + "content": "Do I need a particular piece of machiner for this?" + }, + { + "role": "assistant", + "content": "If you are going to be canning this for long term storage you will need to be pressure canning" + }, + { + "role": "user", + "content": "How much would I expect to pay for a pressure canner?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What are the best vegetables to can?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is rare duck breast safe?", + "text": "Rare duck meat is safe to eat because it does NOT contain the same risk of Salmonella as does chicken meat.Primarily because ducks, as mentioned above, have not traditionally been raised in the same squalid conditions as \"factory raised\" chickens - salmonella is a disease that is primarily transmitted through dirt/dirty unclean conditions. Now, on the other hand, as more and more ducks are being raised in industrial conditions, they are also becoming more likely to contain strains of Salmonella." + } + ], + "messages": [ + { + "role": "user", + "content": "Is rare duck breast safe?" + } + ], + "answers": [ + "Rare duck meat is safe to eat because it does NOT contain the same risk of Salmonella as does chicken meat", + "Rare duck meat is safe to eat because it does NOT contain the same risk of Salmonella as does chicken meat", + "Rare duck meat is safe to eat because it does NOT contain the same risk of Salmonella as does chicken meat.", + "Rare duck meat is safe to eat because it does NOT contain the same risk of Salmonella as does chicken meat" + ] + }, + { + "ctxs": [ + { + "title": "Is rare duck breast safe?", + "text": "Rare duck meat is safe to eat because it does NOT contain the same risk of Salmonella as does chicken meat.Primarily because ducks, as mentioned above, have not traditionally been raised in the same squalid conditions as \"factory raised\" chickens - salmonella is a disease that is primarily transmitted through dirt/dirty unclean conditions. Now, on the other hand, as more and more ducks are being raised in industrial conditions, they are also becoming more likely to contain strains of Salmonella." + } + ], + "messages": [ + { + "role": "user", + "content": "Is rare duck breast safe?" + }, + { + "role": "assistant", + "content": "Rare duck meat is safe to eat because it does NOT contain the same risk of Salmonella as does chicken meat" + }, + { + "role": "user", + "content": "Does it taste better when it's rare?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why would I prefer carbon steel (rust prone) kitchen knife?", + "text": "Carbon steel is more malleable and less brittle than stainless steel. This means that it is easier to hone on a knife steel, to maintain an extremely sharp edge.Some folks feel that the benefit of that sharp edge\u2013for example, in easily slicing tomatoes, and other very fast prep tasks\u2013is worth the compromise of more persnickety maintenance." + } + ], + "messages": [ + { + "role": "user", + "content": "Why would I prefer carbon steel (rust prone) kitchen knife?" + } + ], + "answers": [ + "Carbon steel is more malleable and less brittle than stainless steel. This means that it is easier to hone on a knife steel, to maintain an extremely sharp edge", + "Carbon steel is more malleable and less brittle than stainless steel. This means that it is easier to hone on a knife steel, to maintain an extremely sharp edge", + "Carbon steel is more malleable and less brittle than stainless steel. This means that it is easier to hone on a knife steel, to maintain an extremely sharp edge.", + "Carbon steel is more malleable" + ] + }, + { + "ctxs": [ + { + "title": "Why would I prefer carbon steel (rust prone) kitchen knife?", + "text": "Carbon steel is more malleable and less brittle than stainless steel. This means that it is easier to hone on a knife steel, to maintain an extremely sharp edge.Some folks feel that the benefit of that sharp edge\u2013for example, in easily slicing tomatoes, and other very fast prep tasks\u2013is worth the compromise of more persnickety maintenance." + } + ], + "messages": [ + { + "role": "user", + "content": "Why would I prefer carbon steel (rust prone) kitchen knife?" + }, + { + "role": "assistant", + "content": "Carbon steel is more malleable and less brittle than stainless steel. This means that it is easier to hone on a knife steel, to maintain an extremely sharp edge" + }, + { + "role": "user", + "content": "Is there a way to prevent it from rusting so quickly?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why would I prefer carbon steel (rust prone) kitchen knife?", + "text": "Carbon steel is more malleable and less brittle than stainless steel. This means that it is easier to hone on a knife steel, to maintain an extremely sharp edge.Some folks feel that the benefit of that sharp edge\u2013for example, in easily slicing tomatoes, and other very fast prep tasks\u2013is worth the compromise of more persnickety maintenance." + } + ], + "messages": [ + { + "role": "user", + "content": "Why would I prefer carbon steel (rust prone) kitchen knife?" + }, + { + "role": "assistant", + "content": "Carbon steel is more malleable and less brittle than stainless steel. This means that it is easier to hone on a knife steel, to maintain an extremely sharp edge" + }, + { + "role": "user", + "content": "Is there a way to prevent it from rusting so quickly?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Why do I prefer carbon steel over stainless steel?" + } + ], + "answers": [ + "Carbon steel is more malleable and less brittle than stainless steel", + "Carbon steel is more malleable and less brittle than stainless steel", + "Carbon steel is more malleable", + "Carbon steel is more malleable and less brittle than stainless steel. This means that it is easier to hone on a knife steel, to maintain an extremely sharp edge." + ] + }, + { + "ctxs": [ + { + "title": "Why would I prefer carbon steel (rust prone) kitchen knife?", + "text": "Carbon steel is more malleable and less brittle than stainless steel. This means that it is easier to hone on a knife steel, to maintain an extremely sharp edge.Some folks feel that the benefit of that sharp edge\u2013for example, in easily slicing tomatoes, and other very fast prep tasks\u2013is worth the compromise of more persnickety maintenance." + } + ], + "messages": [ + { + "role": "user", + "content": "Why would I prefer carbon steel (rust prone) kitchen knife?" + }, + { + "role": "assistant", + "content": "Carbon steel is more malleable and less brittle than stainless steel. This means that it is easier to hone on a knife steel, to maintain an extremely sharp edge" + }, + { + "role": "user", + "content": "Is there a way to prevent it from rusting so quickly?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Why do I prefer carbon steel over stainless steel?" + }, + { + "role": "assistant", + "content": "Carbon steel is more malleable and less brittle than stainless steel" + }, + { + "role": "user", + "content": "What extra care does carbon steel require?" + } + ], + "answers": [ + "This means that it is easier to hone on a knife steel, to maintain an extremely sharp edge", + "This means that it is easier to hone on a knife steel, to maintain an extremely sharp edge", + "This means that it is easier to hone on a knife steel, to maintain an extremely sharp edge", + "maintain an extremely sharp edge" + ] + }, + { + "ctxs": [ + { + "title": "How do you prepare fresh fennel for cooking?", + "text": "Sometimes the outer leaves are a bit leathery (especially if the quality isn\u2019t too god). When that\u2019s the case I remove them first.Next, I remove the green stalks \u2013 but Jefromi is right, the tiny leaves are delicious.The kernel in the middle near the base of the fennel bulb is very hard. I usually cut it out by halving the bulb along its length and making two incisions with a sharp knife on either side of the kernel.I chop the rest of the bulb so that it yields thin concentric slices." + } + ], + "messages": [ + { + "role": "user", + "content": "How do you prepare fresh fennel for cooking?" + } + ], + "answers": [ + "Sometimes the outer leaves are a bit leathery (especially if the quality isn\u2019t too god). When that\u2019s the case I remove them first.Next, I remove the green stalks", + "Sometimes the outer leaves are a bit leathery (especially if the quality isn\u2019t too god). When that\u2019s the case I remove them first.Next, I remove the green stalks", + "Sometimes the outer leaves are a bit leathery (especially if the quality isn\u2019t too god). When that\u2019s the case I remove them first.Next, I remove the green stalks", + "I remove the green stalks" + ] + }, + { + "ctxs": [ + { + "title": "How do you prepare fresh fennel for cooking?", + "text": "Sometimes the outer leaves are a bit leathery (especially if the quality isn\u2019t too god). When that\u2019s the case I remove them first.Next, I remove the green stalks \u2013 but Jefromi is right, the tiny leaves are delicious.The kernel in the middle near the base of the fennel bulb is very hard. I usually cut it out by halving the bulb along its length and making two incisions with a sharp knife on either side of the kernel.I chop the rest of the bulb so that it yields thin concentric slices." + } + ], + "messages": [ + { + "role": "user", + "content": "How do you prepare fresh fennel for cooking?" + }, + { + "role": "assistant", + "content": "Sometimes the outer leaves are a bit leathery (especially if the quality isn\u2019t too god). When that\u2019s the case I remove them first.Next, I remove the green stalks" + }, + { + "role": "user", + "content": "What does roughly chop mean?" + } + ], + "answers": [ + "chop the rest of the bulb so that it yields thin concentric slices", + "chop the rest of the bulb so that it yields thin concentric slices", + "usually cut it out by halving the bulb along its length and making two incisions with a sharp knife on either side of the kernel.I chop the rest of the bulb so that it yields thin concentric slices.", + "chop the rest of the bulb so that it yields thin concentric slices" + ] + }, + { + "ctxs": [ + { + "title": "How do you prepare fresh fennel for cooking?", + "text": "Sometimes the outer leaves are a bit leathery (especially if the quality isn\u2019t too god). When that\u2019s the case I remove them first.Next, I remove the green stalks \u2013 but Jefromi is right, the tiny leaves are delicious.The kernel in the middle near the base of the fennel bulb is very hard. I usually cut it out by halving the bulb along its length and making two incisions with a sharp knife on either side of the kernel.I chop the rest of the bulb so that it yields thin concentric slices." + } + ], + "messages": [ + { + "role": "user", + "content": "How do you prepare fresh fennel for cooking?" + }, + { + "role": "assistant", + "content": "Sometimes the outer leaves are a bit leathery (especially if the quality isn\u2019t too god). When that\u2019s the case I remove them first.Next, I remove the green stalks" + }, + { + "role": "user", + "content": "What does roughly chop mean?" + }, + { + "role": "assistant", + "content": "chop the rest of the bulb so that it yields thin concentric slices" + }, + { + "role": "user", + "content": "Is it safe to eat the bulb?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Cracking open a pistachio", + "text": "i usually use half of a previously-opened pistachio shell! use the tip of it as a bit of lever: slip it into the opening of the one you're working on, and rotate it, and it will open it as easy as pie. the downside is that you will be able to eat many, many more pistachios this way. i usually end up with a mouth raw from all the salt, haha." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there a special too available for cracking open a pistachio?" + } + ], + "answers": [ + "use half of a previously-opened pistachio shell! use the tip of it as a bit of lever: slip it into the opening of the one you're working on, and rotate it", + "use half of a previously-opened pistachio shell! use the tip of it as a bit of lever: slip it into the opening of the one you're working on, and rotate it", + "use half of a previously-opened pistachio shell!", + "i usually use half of a previously-opened pistachio shell" + ] + }, + { + "ctxs": [ + { + "title": "Cracking open a pistachio", + "text": "i usually use half of a previously-opened pistachio shell! use the tip of it as a bit of lever: slip it into the opening of the one you're working on, and rotate it, and it will open it as easy as pie. the downside is that you will be able to eat many, many more pistachios this way. i usually end up with a mouth raw from all the salt, haha." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there a special too available for cracking open a pistachio?" + }, + { + "role": "assistant", + "content": "use half of a previously-opened pistachio shell! use the tip of it as a bit of lever: slip it into the opening of the one you're working on, and rotate it" + }, + { + "role": "user", + "content": "I have severe arthritis and joint pains, so I don't thing I could open them this way." + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Cracking open a pistachio", + "text": "i usually use half of a previously-opened pistachio shell! use the tip of it as a bit of lever: slip it into the opening of the one you're working on, and rotate it, and it will open it as easy as pie. the downside is that you will be able to eat many, many more pistachios this way. i usually end up with a mouth raw from all the salt, haha." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there a special too available for cracking open a pistachio?" + }, + { + "role": "assistant", + "content": "use half of a previously-opened pistachio shell! use the tip of it as a bit of lever: slip it into the opening of the one you're working on, and rotate it" + }, + { + "role": "user", + "content": "I have severe arthritis and joint pains, so I don't thing I could open them this way." + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "I have tried using regular nut crackers but they do not work well. Are there no other tools you know off to help open them?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Cracking open a pistachio", + "text": "i usually use half of a previously-opened pistachio shell! use the tip of it as a bit of lever: slip it into the opening of the one you're working on, and rotate it, and it will open it as easy as pie. the downside is that you will be able to eat many, many more pistachios this way. i usually end up with a mouth raw from all the salt, haha." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there a special too available for cracking open a pistachio?" + }, + { + "role": "assistant", + "content": "use half of a previously-opened pistachio shell! use the tip of it as a bit of lever: slip it into the opening of the one you're working on, and rotate it" + }, + { + "role": "user", + "content": "I have severe arthritis and joint pains, so I don't thing I could open them this way." + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "I have tried using regular nut crackers but they do not work well. Are there no other tools you know off to help open them?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you have any other tips for opening pistachios?" + } + ], + "answers": [ + "i usually end up with a mouth raw from all the salt, haha", + "i usually end up with a mouth raw from all the salt, haha", + "i usually use half of a previously-opened pistachio shell!", + "i usually use half of a previously-opened pistachio shell!" + ] + }, + { + "ctxs": [ + { + "title": "Cracking open a pistachio", + "text": "i usually use half of a previously-opened pistachio shell! use the tip of it as a bit of lever: slip it into the opening of the one you're working on, and rotate it, and it will open it as easy as pie. the downside is that you will be able to eat many, many more pistachios this way. i usually end up with a mouth raw from all the salt, haha." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there a special too available for cracking open a pistachio?" + }, + { + "role": "assistant", + "content": "use half of a previously-opened pistachio shell! use the tip of it as a bit of lever: slip it into the opening of the one you're working on, and rotate it" + }, + { + "role": "user", + "content": "I have severe arthritis and joint pains, so I don't thing I could open them this way." + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "I have tried using regular nut crackers but they do not work well. Are there no other tools you know off to help open them?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you have any other tips for opening pistachios?" + }, + { + "role": "assistant", + "content": "i usually end up with a mouth raw from all the salt, haha" + }, + { + "role": "user", + "content": "How can I open them without the nut inside getting crushed?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why does my 1 tablespoon of coffee grounds not equal 15 ml?", + "text": "Your scale is measuring weight, not volume.Some scales do have an option to \"convert\" to volume, but they have to do so based on density; they don't actually know what's on top of them. So unless yours is really fancy, and has a bunch of densities programmed into it, so that you can say \"this is flour\" and let it convert, it's probably just assuming everything is water, with a density of 1g/mL.And this should be really easy to confirm. Just toggle it from weight to volume. If it says 13mL is 13g, then that's what it's doing.So then it's telling you that your 2.5 tablespoons of coffee is 13g, not 13mL, because it's around 1/3 as dense as water." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does my 1 tablespoon of coffee grounds not equal 15 ml?" + } + ], + "answers": [ + "Your scale is measuring weight, not volume", + "Your scale is measuring weight, not volume", + "Your scale is measuring weight, not volume.Some scales do have an option to \"convert\" to volume, but they have to do so based on density;", + "Your scale is measuring weight, not volume" + ] + }, + { + "ctxs": [ + { + "title": "Why does my 1 tablespoon of coffee grounds not equal 15 ml?", + "text": "Your scale is measuring weight, not volume.Some scales do have an option to \"convert\" to volume, but they have to do so based on density; they don't actually know what's on top of them. So unless yours is really fancy, and has a bunch of densities programmed into it, so that you can say \"this is flour\" and let it convert, it's probably just assuming everything is water, with a density of 1g/mL.And this should be really easy to confirm. Just toggle it from weight to volume. If it says 13mL is 13g, then that's what it's doing.So then it's telling you that your 2.5 tablespoons of coffee is 13g, not 13mL, because it's around 1/3 as dense as water." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does my 1 tablespoon of coffee grounds not equal 15 ml?" + }, + { + "role": "assistant", + "content": "Your scale is measuring weight, not volume" + }, + { + "role": "user", + "content": "Why does my 2 1/2 tablespoon measurement not equal 37 ml?" + } + ], + "answers": [ + "So then it's telling you that your 2.5 tablespoons of coffee is 13g", + "So then it's telling you that your 2.5 tablespoons of coffee is 13g", + "Your scale is measuring weight, not volume.", + "Your scale is measuring weight, not volume." + ] + }, + { + "ctxs": [ + { + "title": "Why does my 1 tablespoon of coffee grounds not equal 15 ml?", + "text": "Your scale is measuring weight, not volume.Some scales do have an option to \"convert\" to volume, but they have to do so based on density; they don't actually know what's on top of them. So unless yours is really fancy, and has a bunch of densities programmed into it, so that you can say \"this is flour\" and let it convert, it's probably just assuming everything is water, with a density of 1g/mL.And this should be really easy to confirm. Just toggle it from weight to volume. If it says 13mL is 13g, then that's what it's doing.So then it's telling you that your 2.5 tablespoons of coffee is 13g, not 13mL, because it's around 1/3 as dense as water." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does my 1 tablespoon of coffee grounds not equal 15 ml?" + }, + { + "role": "assistant", + "content": "Your scale is measuring weight, not volume" + }, + { + "role": "user", + "content": "Why does my 2 1/2 tablespoon measurement not equal 37 ml?" + }, + { + "role": "assistant", + "content": "So then it's telling you that your 2.5 tablespoons of coffee is 13g" + }, + { + "role": "user", + "content": "The bag of coffee I am using instructs to \"Add 2 1/2 tablespoons (37 ml)\" of ground coffee. So I don't understand." + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can I tell if my chocolate is tempered?", + "text": "If it has a shiny/reflective surface and doesn't melt or bloom (much) at room temperature or hand temperature, then it's already tempered. Virtually every packaged chocolate is already tempered.Untempered chocolate generally needs to be refrigerated for longer-term storage, so if a package doesn't specify refrigeration (and I've never seen one that does), you can assume that it is tempered." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I tell if my chocolate is tempered?" + } + ], + "answers": [ + "if a package doesn't specify refrigeration (and I've never seen one that does), you can assume that it is tempered.", + "if a package doesn't specify refrigeration (and I've never seen one that does), you can assume that it is tempered.", + "If it has a shiny/reflective surface and doesn't melt or bloom (much) at room temperature or hand temperature, then it's already tempered.", + "if a package doesn't specify refrigeration" + ] + }, + { + "ctxs": [ + { + "title": "How can I tell if my chocolate is tempered?", + "text": "If it has a shiny/reflective surface and doesn't melt or bloom (much) at room temperature or hand temperature, then it's already tempered. Virtually every packaged chocolate is already tempered.Untempered chocolate generally needs to be refrigerated for longer-term storage, so if a package doesn't specify refrigeration (and I've never seen one that does), you can assume that it is tempered." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I tell if my chocolate is tempered?" + }, + { + "role": "assistant", + "content": "if a package doesn't specify refrigeration (and I've never seen one that does), you can assume that it is tempered." + }, + { + "role": "user", + "content": "Which types are not tempered?" + } + ], + "answers": [ + "Virtually every packaged chocolate is already tempered", + "Virtually every packaged chocolate is already tempered", + "Untempered chocolate generally needs to be refrigerated for longer-term storage, so if a package doesn't specify refrigeration (and I've never seen one that does),", + "melt or bloom" + ] + }, + { + "ctxs": [ + { + "title": "How can I tell if my chocolate is tempered?", + "text": "If it has a shiny/reflective surface and doesn't melt or bloom (much) at room temperature or hand temperature, then it's already tempered. Virtually every packaged chocolate is already tempered.Untempered chocolate generally needs to be refrigerated for longer-term storage, so if a package doesn't specify refrigeration (and I've never seen one that does), you can assume that it is tempered." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I tell if my chocolate is tempered?" + }, + { + "role": "assistant", + "content": "if a package doesn't specify refrigeration (and I've never seen one that does), you can assume that it is tempered." + }, + { + "role": "user", + "content": "Which types are not tempered?" + }, + { + "role": "assistant", + "content": "Virtually every packaged chocolate is already tempered" + }, + { + "role": "user", + "content": "Does it affect the chocolate at all?" + } + ], + "answers": [ + "it has a shiny/reflective surface and doesn't melt or bloom (much) at room temperature or hand temperature", + "it has a shiny/reflective surface and doesn't melt or bloom (much) at room temperature or hand temperature", + "it has a shiny/reflective surface and doesn't melt or bloom (much) at room temperature or hand temperature", + "it has a shiny/reflective surface and doesn't melt or bloom (much) at room temperature or hand temperature" + ] + }, + { + "ctxs": [ + { + "title": "How can I tell if my chocolate is tempered?", + "text": "If it has a shiny/reflective surface and doesn't melt or bloom (much) at room temperature or hand temperature, then it's already tempered. Virtually every packaged chocolate is already tempered.Untempered chocolate generally needs to be refrigerated for longer-term storage, so if a package doesn't specify refrigeration (and I've never seen one that does), you can assume that it is tempered." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I tell if my chocolate is tempered?" + }, + { + "role": "assistant", + "content": "if a package doesn't specify refrigeration (and I've never seen one that does), you can assume that it is tempered." + }, + { + "role": "user", + "content": "Which types are not tempered?" + }, + { + "role": "assistant", + "content": "Virtually every packaged chocolate is already tempered" + }, + { + "role": "user", + "content": "Does it affect the chocolate at all?" + }, + { + "role": "assistant", + "content": "it has a shiny/reflective surface and doesn't melt or bloom (much) at room temperature or hand temperature" + }, + { + "role": "user", + "content": "What is the melting point of chocolate?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can I tell if my chocolate is tempered?", + "text": "If it has a shiny/reflective surface and doesn't melt or bloom (much) at room temperature or hand temperature, then it's already tempered. Virtually every packaged chocolate is already tempered.Untempered chocolate generally needs to be refrigerated for longer-term storage, so if a package doesn't specify refrigeration (and I've never seen one that does), you can assume that it is tempered." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I tell if my chocolate is tempered?" + }, + { + "role": "assistant", + "content": "if a package doesn't specify refrigeration (and I've never seen one that does), you can assume that it is tempered." + }, + { + "role": "user", + "content": "Which types are not tempered?" + }, + { + "role": "assistant", + "content": "Virtually every packaged chocolate is already tempered" + }, + { + "role": "user", + "content": "Does it affect the chocolate at all?" + }, + { + "role": "assistant", + "content": "it has a shiny/reflective surface and doesn't melt or bloom (much) at room temperature or hand temperature" + }, + { + "role": "user", + "content": "What is the melting point of chocolate?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Does it affect the flavor?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can I tell if my chocolate is tempered?", + "text": "If it has a shiny/reflective surface and doesn't melt or bloom (much) at room temperature or hand temperature, then it's already tempered. Virtually every packaged chocolate is already tempered.Untempered chocolate generally needs to be refrigerated for longer-term storage, so if a package doesn't specify refrigeration (and I've never seen one that does), you can assume that it is tempered." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I tell if my chocolate is tempered?" + }, + { + "role": "assistant", + "content": "if a package doesn't specify refrigeration (and I've never seen one that does), you can assume that it is tempered." + }, + { + "role": "user", + "content": "Which types are not tempered?" + }, + { + "role": "assistant", + "content": "Virtually every packaged chocolate is already tempered" + }, + { + "role": "user", + "content": "Does it affect the chocolate at all?" + }, + { + "role": "assistant", + "content": "it has a shiny/reflective surface and doesn't melt or bloom (much) at room temperature or hand temperature" + }, + { + "role": "user", + "content": "What is the melting point of chocolate?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Does it affect the flavor?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can I untemper the chocolate?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Which non penetrating method is recommended to check chicken breasts for done-ness when pan fried", + "text": "There isn't one.The only reliable way to determine doneness of a chicken breast is to use a thermometer. If you didn't have a thermometer then you would have to cut open the breast to confirm. Outside of those the only other method is experience. e.g. knowing that it takes 5 minutes per side to cook a breast of X size, in Y pan, on Z stove, at M heat.Given that you own a thermometer, it's kind of silly to ask for another way. Use it." + } + ], + "messages": [ + { + "role": "user", + "content": "Which non penetrating method is recommended to check chicken breasts for done-ness when pan fried" + } + ], + "answers": [ + "There isn't one", + "There isn't one", + "the only other method is experience. e.g. knowing that it takes 5 minutes per side to cook a breast of X size, in Y pan, on Z stove, at M heat.", + "use a thermometer" + ] + }, + { + "ctxs": [ + { + "title": "Which non penetrating method is recommended to check chicken breasts for done-ness when pan fried", + "text": "There isn't one.The only reliable way to determine doneness of a chicken breast is to use a thermometer. If you didn't have a thermometer then you would have to cut open the breast to confirm. Outside of those the only other method is experience. e.g. knowing that it takes 5 minutes per side to cook a breast of X size, in Y pan, on Z stove, at M heat.Given that you own a thermometer, it's kind of silly to ask for another way. Use it." + } + ], + "messages": [ + { + "role": "user", + "content": "Which non penetrating method is recommended to check chicken breasts for done-ness when pan fried" + }, + { + "role": "assistant", + "content": "There isn't one" + }, + { + "role": "user", + "content": "Is there a way to check doneness without using a thermometer?" + } + ], + "answers": [ + "If you didn't have a thermometer then you would have to cut open the breast to confirm", + "If you didn't have a thermometer then you would have to cut open the breast to confirm", + "cut open the breast", + "There isn't one." + ] + }, + { + "ctxs": [ + { + "title": "Which non penetrating method is recommended to check chicken breasts for done-ness when pan fried", + "text": "There isn't one.The only reliable way to determine doneness of a chicken breast is to use a thermometer. If you didn't have a thermometer then you would have to cut open the breast to confirm. Outside of those the only other method is experience. e.g. knowing that it takes 5 minutes per side to cook a breast of X size, in Y pan, on Z stove, at M heat.Given that you own a thermometer, it's kind of silly to ask for another way. Use it." + } + ], + "messages": [ + { + "role": "user", + "content": "Which non penetrating method is recommended to check chicken breasts for done-ness when pan fried" + }, + { + "role": "assistant", + "content": "There isn't one" + }, + { + "role": "user", + "content": "Is there a way to check doneness without using a thermometer?" + }, + { + "role": "assistant", + "content": "If you didn't have a thermometer then you would have to cut open the breast to confirm" + }, + { + "role": "user", + "content": "What's the best way to prevent the chicken from becoming overdone?" + } + ], + "answers": [ + "The only reliable way to determine doneness of a chicken breast is to use a thermometer", + "The only reliable way to determine doneness of a chicken breast is to use a thermometer", + "There isn't one.", + "use a thermometer" + ] + }, + { + "ctxs": [ + { + "title": "How do I best grill an artichoke?", + "text": "I trim the stem and remove the outer leaves till they snap to get to the fresh inner core and steam them the night or morning before grilling so they are cold and moist. I prefer steaming because I want all of the nutrients to remain in the artichoke. I cut them in half for the grill, remove the choke and brush them with grapeseed oil where they come into contact with the grill. First, facing down grill them till they feel hot on top then; flip them over to keep the yummy inner side tender. fill the cavity with garlic butter and... lemon if you wish. I prefer the brown color to the lemon flavor. I cook them till the butter melts. I like mine barely smokey because artichokes take on the smoke too easily and will taste burned. You can't taste the flavor of the artichoke if it gets too smokey." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I best grill an artichoke?" + } + ], + "answers": [ + "I trim the stem and remove the outer leaves till they snap to get to the fresh inner core and steam them the night or morning before grilling so they are cold and moist", + "I trim the stem and remove the outer leaves till they snap to get to the fresh inner core and steam them the night or morning before grilling so they are cold and moist", + "I trim the stem and remove the outer leaves till they snap to get to the fresh inner core and steam them the night or morning before grilling so they are cold and moist.", + "cut them in half for the grill, remove the choke and brush them with grapeseed oil where they come into contact with the grill." + ] + }, + { + "ctxs": [ + { + "title": "How do I best grill an artichoke?", + "text": "I trim the stem and remove the outer leaves till they snap to get to the fresh inner core and steam them the night or morning before grilling so they are cold and moist. I prefer steaming because I want all of the nutrients to remain in the artichoke. I cut them in half for the grill, remove the choke and brush them with grapeseed oil where they come into contact with the grill. First, facing down grill them till they feel hot on top then; flip them over to keep the yummy inner side tender. fill the cavity with garlic butter and... lemon if you wish. I prefer the brown color to the lemon flavor. I cook them till the butter melts. I like mine barely smokey because artichokes take on the smoke too easily and will taste burned. You can't taste the flavor of the artichoke if it gets too smokey." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I best grill an artichoke?" + }, + { + "role": "assistant", + "content": "I trim the stem and remove the outer leaves till they snap to get to the fresh inner core and steam them the night or morning before grilling so they are cold and moist" + }, + { + "role": "user", + "content": "Are there other ways to cook it?" + } + ], + "answers": [ + "I prefer steaming because I want all of the nutrients to remain in the artichok", + "I prefer steaming because I want all of the nutrients to remain in the artichok", + "I prefer steaming because I want all of the nutrients to remain in the artichoke.", + "I prefer steaming because I want all of the nutrients to remain in the artichok" + ] + }, + { + "ctxs": [ + { + "title": "How do I best grill an artichoke?", + "text": "I trim the stem and remove the outer leaves till they snap to get to the fresh inner core and steam them the night or morning before grilling so they are cold and moist. I prefer steaming because I want all of the nutrients to remain in the artichoke. I cut them in half for the grill, remove the choke and brush them with grapeseed oil where they come into contact with the grill. First, facing down grill them till they feel hot on top then; flip them over to keep the yummy inner side tender. fill the cavity with garlic butter and... lemon if you wish. I prefer the brown color to the lemon flavor. I cook them till the butter melts. I like mine barely smokey because artichokes take on the smoke too easily and will taste burned. You can't taste the flavor of the artichoke if it gets too smokey." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I best grill an artichoke?" + }, + { + "role": "assistant", + "content": "I trim the stem and remove the outer leaves till they snap to get to the fresh inner core and steam them the night or morning before grilling so they are cold and moist" + }, + { + "role": "user", + "content": "Are there other ways to cook it?" + }, + { + "role": "assistant", + "content": "I prefer steaming because I want all of the nutrients to remain in the artichok" + }, + { + "role": "user", + "content": "Why is steaming better than grilling?" + } + ], + "answers": [ + "I prefer steaming", + "I prefer steaming", + "because I want all of the nutrients to remain", + "I prefer steaming because I want all of the nutrients to remain in the artichoke." + ] + }, + { + "ctxs": [ + { + "title": "what is the difference between butter spread and pure butter?", + "text": "Generally speaking, butter spreads have a water component to them. That's what the emulsifier is for, as it keeps the fat and water from separating.The problem is that you can't fry/cook with it. If you place it in a pan it will separate, and sizzle in a very unpleasant manner. If I remember correctly, it actaully smells quite awful in the process. As for baking, I think it'll be fine anywhere there needs to be fat as fat. Wherever you need fat as something to hold the structure, you had probably best not use it. Caveat emptor, as I don't bake very much at all.Let it be aid, however, that margarine as opposed to butter spread, can be used anywhere that butter is used. It isn't as tasty, and has trans-fats. On the other hand, it has less cholesterol." + } + ], + "messages": [ + { + "role": "user", + "content": "Can butter spread be substituted for pure butter?" + } + ], + "answers": [ + "The problem is that you can't fry/cook with it. If you place it in a pan it will separate, and sizzle in a very unpleasant manner", + "The problem is that you can't fry/cook with it. If you place it in a pan it will separate, and sizzle in a very unpleasant manner", + "you can't fry/cook with it. If you place it in a pan it will separate, and sizzle in a very unpleasant manner.", + "The problem is that you can't fry/cook with it" + ] + }, + { + "ctxs": [ + { + "title": "what is the difference between butter spread and pure butter?", + "text": "Generally speaking, butter spreads have a water component to them. That's what the emulsifier is for, as it keeps the fat and water from separating.The problem is that you can't fry/cook with it. If you place it in a pan it will separate, and sizzle in a very unpleasant manner. If I remember correctly, it actaully smells quite awful in the process. As for baking, I think it'll be fine anywhere there needs to be fat as fat. Wherever you need fat as something to hold the structure, you had probably best not use it. Caveat emptor, as I don't bake very much at all.Let it be aid, however, that margarine as opposed to butter spread, can be used anywhere that butter is used. It isn't as tasty, and has trans-fats. On the other hand, it has less cholesterol." + } + ], + "messages": [ + { + "role": "user", + "content": "Can butter spread be substituted for pure butter?" + }, + { + "role": "assistant", + "content": "The problem is that you can't fry/cook with it. If you place it in a pan it will separate, and sizzle in a very unpleasant manner" + }, + { + "role": "user", + "content": "Will it still lubricate the pan to cook though?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "what is the difference between butter spread and pure butter?", + "text": "Generally speaking, butter spreads have a water component to them. That's what the emulsifier is for, as it keeps the fat and water from separating.The problem is that you can't fry/cook with it. If you place it in a pan it will separate, and sizzle in a very unpleasant manner. If I remember correctly, it actaully smells quite awful in the process. As for baking, I think it'll be fine anywhere there needs to be fat as fat. Wherever you need fat as something to hold the structure, you had probably best not use it. Caveat emptor, as I don't bake very much at all.Let it be aid, however, that margarine as opposed to butter spread, can be used anywhere that butter is used. It isn't as tasty, and has trans-fats. On the other hand, it has less cholesterol." + } + ], + "messages": [ + { + "role": "user", + "content": "Can butter spread be substituted for pure butter?" + }, + { + "role": "assistant", + "content": "The problem is that you can't fry/cook with it. If you place it in a pan it will separate, and sizzle in a very unpleasant manner" + }, + { + "role": "user", + "content": "Will it still lubricate the pan to cook though?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can you cook chicken with butter spread?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "what is the difference between butter spread and pure butter?", + "text": "Generally speaking, butter spreads have a water component to them. That's what the emulsifier is for, as it keeps the fat and water from separating.The problem is that you can't fry/cook with it. If you place it in a pan it will separate, and sizzle in a very unpleasant manner. If I remember correctly, it actaully smells quite awful in the process. As for baking, I think it'll be fine anywhere there needs to be fat as fat. Wherever you need fat as something to hold the structure, you had probably best not use it. Caveat emptor, as I don't bake very much at all.Let it be aid, however, that margarine as opposed to butter spread, can be used anywhere that butter is used. It isn't as tasty, and has trans-fats. On the other hand, it has less cholesterol." + } + ], + "messages": [ + { + "role": "user", + "content": "Can butter spread be substituted for pure butter?" + }, + { + "role": "assistant", + "content": "The problem is that you can't fry/cook with it. If you place it in a pan it will separate, and sizzle in a very unpleasant manner" + }, + { + "role": "user", + "content": "Will it still lubricate the pan to cook though?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can you cook chicken with butter spread?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Which is better to cook poultry with, butter spread or pure butter?" + } + ], + "answers": [ + "Wherever you need fat as something to hold the structure, you had probably best not use it", + "Wherever you need fat as something to hold the structure, you had probably best not use it", + "margarine as opposed to butter spread, can be used anywhere that butter is used", + "The problem is that you can't fry/cook with it" + ] + }, + { + "ctxs": [ + { + "title": "what is the difference between butter spread and pure butter?", + "text": "Generally speaking, butter spreads have a water component to them. That's what the emulsifier is for, as it keeps the fat and water from separating.The problem is that you can't fry/cook with it. If you place it in a pan it will separate, and sizzle in a very unpleasant manner. If I remember correctly, it actaully smells quite awful in the process. As for baking, I think it'll be fine anywhere there needs to be fat as fat. Wherever you need fat as something to hold the structure, you had probably best not use it. Caveat emptor, as I don't bake very much at all.Let it be aid, however, that margarine as opposed to butter spread, can be used anywhere that butter is used. It isn't as tasty, and has trans-fats. On the other hand, it has less cholesterol." + } + ], + "messages": [ + { + "role": "user", + "content": "Can butter spread be substituted for pure butter?" + }, + { + "role": "assistant", + "content": "The problem is that you can't fry/cook with it. If you place it in a pan it will separate, and sizzle in a very unpleasant manner" + }, + { + "role": "user", + "content": "Will it still lubricate the pan to cook though?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can you cook chicken with butter spread?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Which is better to cook poultry with, butter spread or pure butter?" + }, + { + "role": "assistant", + "content": "Wherever you need fat as something to hold the structure, you had probably best not use it" + }, + { + "role": "user", + "content": "Can butter spread be used in place of pure butter in a recipe?" + } + ], + "answers": [ + "As for baking, I think it'll be fine anywhere there needs to be fat as fat", + "As for baking, I think it'll be fine anywhere there needs to be fat as fat", + "The problem is that you can't fry/cook with it", + "Generally speaking, butter spreads have a water component to them. That's what the emulsifier is for, as it keeps the fat and water from separating.The problem is that you can't fry/cook with it" + ] + }, + { + "ctxs": [ + { + "title": "What is the black, slightly sweet, flavour in some Asian food?", + "text": "Hoisin sauce, oyster sauce, and black bean paste seem to be the most likely culprits. What is the texture of the sauce? If it's smooth, it's hoisin; but hoisin tends to be salty. If it's not smooth, it's black bean paste. Oyster sauce is a little oilier than the other two, and is used in almost every Asian sautee." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the black, slightly sweet, flavour in some Asian food?" + } + ], + "answers": [ + "black bean paste", + "black bean paste", + "Hoisin sauce, oyster sauce, and black bean paste seem to be the most likely culprits.", + "Hoisin sauce, oyster sauce, and black bean paste seem to be the most likely culprits." + ] + }, + { + "ctxs": [ + { + "title": "What is the black, slightly sweet, flavour in some Asian food?", + "text": "Hoisin sauce, oyster sauce, and black bean paste seem to be the most likely culprits. What is the texture of the sauce? If it's smooth, it's hoisin; but hoisin tends to be salty. If it's not smooth, it's black bean paste. Oyster sauce is a little oilier than the other two, and is used in almost every Asian sautee." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the black, slightly sweet, flavour in some Asian food?" + }, + { + "role": "assistant", + "content": "black bean paste" + }, + { + "role": "user", + "content": "why wouldn't it be soy sauce?" + } + ], + "answers": [ + "If it's smooth, it's hoisin; but hoisin tends to be salty. If it's not smooth, it's black bean paste. Oyster sauce is a little oilier than the other two", + "If it's smooth, it's hoisin; but hoisin tends to be salty. If it's not smooth, it's black bean paste. Oyster sauce is a little oilier than the other two", + "If it's smooth, it's hoisin; but hoisin tends to be salty. If it's not smooth, it's black bean paste. Oyster sauce is a little oilier than the other two", + "If it's smooth, it's hoisin; but hoisin tends to be salty. If it's not smooth, it's black bean paste. Oyster sauce is a little oilier than the other two" + ] + }, + { + "ctxs": [ + { + "title": "What is the black, slightly sweet, flavour in some Asian food?", + "text": "Hoisin sauce, oyster sauce, and black bean paste seem to be the most likely culprits. What is the texture of the sauce? If it's smooth, it's hoisin; but hoisin tends to be salty. If it's not smooth, it's black bean paste. Oyster sauce is a little oilier than the other two, and is used in almost every Asian sautee." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the black, slightly sweet, flavour in some Asian food?" + }, + { + "role": "assistant", + "content": "black bean paste" + }, + { + "role": "user", + "content": "why wouldn't it be soy sauce?" + }, + { + "role": "assistant", + "content": "If it's smooth, it's hoisin; but hoisin tends to be salty. If it's not smooth, it's black bean paste. Oyster sauce is a little oilier than the other two" + }, + { + "role": "user", + "content": "Does the paste turn everything black?" + } + ], + "answers": [ + "Hoisin sauce, oyster sauce, and black bean paste seem to be the most likely culprits", + "Hoisin sauce, oyster sauce, and black bean paste seem to be the most likely culprits", + "Hoisin sauce, oyster sauce, and black bean paste seem to be the most likely culprits.", + "Hoisin sauce, oyster sauce, and black bean paste seem to be the most likely culprits." + ] + }, + { + "ctxs": [ + { + "title": "What is the black, slightly sweet, flavour in some Asian food?", + "text": "Hoisin sauce, oyster sauce, and black bean paste seem to be the most likely culprits. What is the texture of the sauce? If it's smooth, it's hoisin; but hoisin tends to be salty. If it's not smooth, it's black bean paste. Oyster sauce is a little oilier than the other two, and is used in almost every Asian sautee." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the black, slightly sweet, flavour in some Asian food?" + }, + { + "role": "assistant", + "content": "black bean paste" + }, + { + "role": "user", + "content": "why wouldn't it be soy sauce?" + }, + { + "role": "assistant", + "content": "If it's smooth, it's hoisin; but hoisin tends to be salty. If it's not smooth, it's black bean paste. Oyster sauce is a little oilier than the other two" + }, + { + "role": "user", + "content": "Does the paste turn everything black?" + }, + { + "role": "assistant", + "content": "Hoisin sauce, oyster sauce, and black bean paste seem to be the most likely culprits" + }, + { + "role": "user", + "content": "Do all of them turn thier dishes food partners black?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What is the black, slightly sweet, flavour in some Asian food?", + "text": "Hoisin sauce, oyster sauce, and black bean paste seem to be the most likely culprits. What is the texture of the sauce? If it's smooth, it's hoisin; but hoisin tends to be salty. If it's not smooth, it's black bean paste. Oyster sauce is a little oilier than the other two, and is used in almost every Asian sautee." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the black, slightly sweet, flavour in some Asian food?" + }, + { + "role": "assistant", + "content": "black bean paste" + }, + { + "role": "user", + "content": "why wouldn't it be soy sauce?" + }, + { + "role": "assistant", + "content": "If it's smooth, it's hoisin; but hoisin tends to be salty. If it's not smooth, it's black bean paste. Oyster sauce is a little oilier than the other two" + }, + { + "role": "user", + "content": "Does the paste turn everything black?" + }, + { + "role": "assistant", + "content": "Hoisin sauce, oyster sauce, and black bean paste seem to be the most likely culprits" + }, + { + "role": "user", + "content": "Do all of them turn thier dishes food partners black?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What foods would black bean paste be good on?" + } + ], + "answers": [ + "Asian sautee.", + "Asian sautee.", + "Asian", + "Asian" + ] + }, + { + "ctxs": [ + { + "title": "What is the black, slightly sweet, flavour in some Asian food?", + "text": "Hoisin sauce, oyster sauce, and black bean paste seem to be the most likely culprits. What is the texture of the sauce? If it's smooth, it's hoisin; but hoisin tends to be salty. If it's not smooth, it's black bean paste. Oyster sauce is a little oilier than the other two, and is used in almost every Asian sautee." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the black, slightly sweet, flavour in some Asian food?" + }, + { + "role": "assistant", + "content": "black bean paste" + }, + { + "role": "user", + "content": "why wouldn't it be soy sauce?" + }, + { + "role": "assistant", + "content": "If it's smooth, it's hoisin; but hoisin tends to be salty. If it's not smooth, it's black bean paste. Oyster sauce is a little oilier than the other two" + }, + { + "role": "user", + "content": "Does the paste turn everything black?" + }, + { + "role": "assistant", + "content": "Hoisin sauce, oyster sauce, and black bean paste seem to be the most likely culprits" + }, + { + "role": "user", + "content": "Do all of them turn thier dishes food partners black?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What foods would black bean paste be good on?" + }, + { + "role": "assistant", + "content": "Asian sautee." + }, + { + "role": "user", + "content": "Is black bean paste salty?" + } + ], + "answers": [ + "hoisin tends to be salty. If it's not smooth, it's black bean paste. Oyster sauce is a little oilier", + "hoisin tends to be salty. If it's not smooth, it's black bean paste. Oyster sauce is a little oilier", + "hoisin tends to be salty. If it's not smooth, it's black bean paste. Oyster sauce is a little oilier", + "If it's smooth, it's hoisin; but hoisin tends to be salty." + ] + }, + { + "ctxs": [ + { + "title": "Rabbit Substitute?", + "text": "You could try something like chicken thighs. Rabbit is very mild in flavor but the texture is similar to thigh meat on a chicken or duck. You could try doing it with a young chicken (i.e. cornish hen, poussin) but I would take the skin off of whatever you decide to use." + } + ], + "messages": [ + { + "role": "user", + "content": "What is a substitute for rabbit?" + } + ], + "answers": [ + "You could try something like chicken thighs", + "You could try something like chicken thighs", + "chicken", + "You could try something like chicken thighs" + ] + }, + { + "ctxs": [ + { + "title": "Rabbit Substitute?", + "text": "You could try something like chicken thighs. Rabbit is very mild in flavor but the texture is similar to thigh meat on a chicken or duck. You could try doing it with a young chicken (i.e. cornish hen, poussin) but I would take the skin off of whatever you decide to use." + } + ], + "messages": [ + { + "role": "user", + "content": "What is a substitute for rabbit?" + }, + { + "role": "assistant", + "content": "You could try something like chicken thighs" + }, + { + "role": "user", + "content": "Should I add spices as part of the substitute?" + } + ], + "answers": [ + "Rabbit is very mild in flavor", + "Rabbit is very mild in flavor", + "Rabbit is very mild in flavor", + "You could try something like chicken thighs." + ] + }, + { + "ctxs": [ + { + "title": "Rabbit Substitute?", + "text": "You could try something like chicken thighs. Rabbit is very mild in flavor but the texture is similar to thigh meat on a chicken or duck. You could try doing it with a young chicken (i.e. cornish hen, poussin) but I would take the skin off of whatever you decide to use." + } + ], + "messages": [ + { + "role": "user", + "content": "What is a substitute for rabbit?" + }, + { + "role": "assistant", + "content": "You could try something like chicken thighs" + }, + { + "role": "user", + "content": "Should I add spices as part of the substitute?" + }, + { + "role": "assistant", + "content": "Rabbit is very mild in flavor" + }, + { + "role": "user", + "content": "Can I substitute beef?" + } + ], + "answers": [ + "You could try doing it with a young chicken", + "You could try doing it with a young chicken", + "You could try something like chicken thighs.", + "You could try something like chicken thighs." + ] + }, + { + "ctxs": [ + { + "title": "Rabbit Substitute?", + "text": "You could try something like chicken thighs. Rabbit is very mild in flavor but the texture is similar to thigh meat on a chicken or duck. You could try doing it with a young chicken (i.e. cornish hen, poussin) but I would take the skin off of whatever you decide to use." + } + ], + "messages": [ + { + "role": "user", + "content": "What is a substitute for rabbit?" + }, + { + "role": "assistant", + "content": "You could try something like chicken thighs" + }, + { + "role": "user", + "content": "Should I add spices as part of the substitute?" + }, + { + "role": "assistant", + "content": "Rabbit is very mild in flavor" + }, + { + "role": "user", + "content": "Can I substitute beef?" + }, + { + "role": "assistant", + "content": "You could try doing it with a young chicken" + }, + { + "role": "user", + "content": "What type or cuts of chicken would be the best substitute to make, \"A brace of coneys\" stew." + } + ], + "answers": [ + "cornish hen, poussin", + "cornish hen, poussin", + "You could try something like chicken thighs", + "You could try something like chicken thighs." + ] + }, + { + "ctxs": [ + { + "title": "Rabbit Substitute?", + "text": "You could try something like chicken thighs. Rabbit is very mild in flavor but the texture is similar to thigh meat on a chicken or duck. You could try doing it with a young chicken (i.e. cornish hen, poussin) but I would take the skin off of whatever you decide to use." + } + ], + "messages": [ + { + "role": "user", + "content": "What is a substitute for rabbit?" + }, + { + "role": "assistant", + "content": "You could try something like chicken thighs" + }, + { + "role": "user", + "content": "Should I add spices as part of the substitute?" + }, + { + "role": "assistant", + "content": "Rabbit is very mild in flavor" + }, + { + "role": "user", + "content": "Can I substitute beef?" + }, + { + "role": "assistant", + "content": "You could try doing it with a young chicken" + }, + { + "role": "user", + "content": "What type or cuts of chicken would be the best substitute to make, \"A brace of coneys\" stew." + }, + { + "role": "assistant", + "content": "cornish hen, poussin" + }, + { + "role": "user", + "content": "Which of those is the most widely available substitute?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Rabbit Substitute?", + "text": "You could try something like chicken thighs. Rabbit is very mild in flavor but the texture is similar to thigh meat on a chicken or duck. You could try doing it with a young chicken (i.e. cornish hen, poussin) but I would take the skin off of whatever you decide to use." + } + ], + "messages": [ + { + "role": "user", + "content": "What is a substitute for rabbit?" + }, + { + "role": "assistant", + "content": "You could try something like chicken thighs" + }, + { + "role": "user", + "content": "Should I add spices as part of the substitute?" + }, + { + "role": "assistant", + "content": "Rabbit is very mild in flavor" + }, + { + "role": "user", + "content": "Can I substitute beef?" + }, + { + "role": "assistant", + "content": "You could try doing it with a young chicken" + }, + { + "role": "user", + "content": "What type or cuts of chicken would be the best substitute to make, \"A brace of coneys\" stew." + }, + { + "role": "assistant", + "content": "cornish hen, poussin" + }, + { + "role": "user", + "content": "Which of those is the most widely available substitute?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Which of those is considered the most suitable substitute?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Rabbit Substitute?", + "text": "You could try something like chicken thighs. Rabbit is very mild in flavor but the texture is similar to thigh meat on a chicken or duck. You could try doing it with a young chicken (i.e. cornish hen, poussin) but I would take the skin off of whatever you decide to use." + } + ], + "messages": [ + { + "role": "user", + "content": "What is a substitute for rabbit?" + }, + { + "role": "assistant", + "content": "You could try something like chicken thighs" + }, + { + "role": "user", + "content": "Should I add spices as part of the substitute?" + }, + { + "role": "assistant", + "content": "Rabbit is very mild in flavor" + }, + { + "role": "user", + "content": "Can I substitute beef?" + }, + { + "role": "assistant", + "content": "You could try doing it with a young chicken" + }, + { + "role": "user", + "content": "What type or cuts of chicken would be the best substitute to make, \"A brace of coneys\" stew." + }, + { + "role": "assistant", + "content": "cornish hen, poussin" + }, + { + "role": "user", + "content": "Which of those is the most widely available substitute?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Which of those is considered the most suitable substitute?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What would you suggest to substitute?" + } + ], + "answers": [ + "a young chicken", + "a young chicken", + "chicken thighs", + "a young chicken" + ] + }, + { + "ctxs": [ + { + "title": "Should hot water be added to the already hot cooked vegetables for making a curry or even room temperature/cool water would do?", + "text": "This is my personal experience. It takes sometime to reach the boiling temperature (again) when you add colder water. As a result, vegetables get cooked for a longer period than anticipated. This makes some vegetables becoming mushy and not tasting as good as otherwise. (Example: Egg Plant) Therefore, I make sure to add the right amount of water in the first place." + } + ], + "messages": [ + { + "role": "user", + "content": "Should hot water be added to the already hot cooked vegetables?" + } + ], + "answers": [ + "This makes some vegetables becoming mushy and not tasting as good as otherwise. (Example: Egg Plant) Therefore, I make sure to add the right amount of water in the first place.", + "This makes some vegetables becoming mushy and not tasting as good as otherwise. (Example: Egg Plant) Therefore, I make sure to add the right amount of water in the first place.", + "I make sure to add the right amount of water in the first place.", + "I make sure to add the right amount of water in the first place." + ] + }, + { + "ctxs": [ + { + "title": "Should hot water be added to the already hot cooked vegetables for making a curry or even room temperature/cool water would do?", + "text": "This is my personal experience. It takes sometime to reach the boiling temperature (again) when you add colder water. As a result, vegetables get cooked for a longer period than anticipated. This makes some vegetables becoming mushy and not tasting as good as otherwise. (Example: Egg Plant) Therefore, I make sure to add the right amount of water in the first place." + } + ], + "messages": [ + { + "role": "user", + "content": "Should hot water be added to the already hot cooked vegetables?" + }, + { + "role": "assistant", + "content": "This makes some vegetables becoming mushy and not tasting as good as otherwise. (Example: Egg Plant) Therefore, I make sure to add the right amount of water in the first place." + }, + { + "role": "user", + "content": "Does adding hot water change the taste?" + } + ], + "answers": [ + "This makes some vegetables becoming mushy and not tasting as good as otherwise", + "This makes some vegetables becoming mushy and not tasting as good as otherwise", + "This makes some vegetables becoming mushy and not tasting as good", + "not tasting as good" + ] + }, + { + "ctxs": [ + { + "title": "Should hot water be added to the already hot cooked vegetables for making a curry or even room temperature/cool water would do?", + "text": "This is my personal experience. It takes sometime to reach the boiling temperature (again) when you add colder water. As a result, vegetables get cooked for a longer period than anticipated. This makes some vegetables becoming mushy and not tasting as good as otherwise. (Example: Egg Plant) Therefore, I make sure to add the right amount of water in the first place." + } + ], + "messages": [ + { + "role": "user", + "content": "Should hot water be added to the already hot cooked vegetables?" + }, + { + "role": "assistant", + "content": "This makes some vegetables becoming mushy and not tasting as good as otherwise. (Example: Egg Plant) Therefore, I make sure to add the right amount of water in the first place." + }, + { + "role": "user", + "content": "Does adding hot water change the taste?" + }, + { + "role": "assistant", + "content": "This makes some vegetables becoming mushy and not tasting as good as otherwise" + }, + { + "role": "user", + "content": "Can room temperature water be added to cooked vegetables?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Counteract the negative effects of spicy ingedients with other ingredients", + "text": "There's nothing you can put into the food that will neutralize the spice after you eat it. The only way to avoid the infamous \"ring of fire\" is to add less spice to begin with. One way you can do this is by removing the seeds. Some of the heat from chilis comes from the seeds, however it doesn't all get extracted from the cooking. After you eat the chili the seeds keep producing capsaicin, meaning your insides get more spice than your mouth. If you de-seed the chilis you need to use more as you lose some of the heat, but you'll get the full force when you eat the food. You can also use chili powder for most of the heat, and then whole or chopped chilis for decoration and texture as the capsaicins from the powder will be more fully extracted by the cooking process. Some people drink yogurt based drinks (mango lassis and such) to counteract chili. This can calm the heat in your mouth and some people get some relief from the internal symptoms as well, however it's different for everyone and YMMV. Still, there's only so much you can do, if you like really spicy food you have to be willing to pay the piper." + } + ], + "messages": [ + { + "role": "user", + "content": "Counteract the negative effects of spicy ingedients with other ingredients" + } + ], + "answers": [ + "There's nothing you can put into the food that will neutralize the spice after you eat it", + "There's nothing you can put into the food that will neutralize the spice after you eat it", + "There's nothing you can put into the food that will neutralize the spice after you eat it", + "There's nothing you can put into the food that will neutralize the spice after you eat it" + ] + }, + { + "ctxs": [ + { + "title": "Counteract the negative effects of spicy ingedients with other ingredients", + "text": "There's nothing you can put into the food that will neutralize the spice after you eat it. The only way to avoid the infamous \"ring of fire\" is to add less spice to begin with. One way you can do this is by removing the seeds. Some of the heat from chilis comes from the seeds, however it doesn't all get extracted from the cooking. After you eat the chili the seeds keep producing capsaicin, meaning your insides get more spice than your mouth. If you de-seed the chilis you need to use more as you lose some of the heat, but you'll get the full force when you eat the food. You can also use chili powder for most of the heat, and then whole or chopped chilis for decoration and texture as the capsaicins from the powder will be more fully extracted by the cooking process. Some people drink yogurt based drinks (mango lassis and such) to counteract chili. This can calm the heat in your mouth and some people get some relief from the internal symptoms as well, however it's different for everyone and YMMV. Still, there's only so much you can do, if you like really spicy food you have to be willing to pay the piper." + } + ], + "messages": [ + { + "role": "user", + "content": "Counteract the negative effects of spicy ingedients with other ingredients" + }, + { + "role": "assistant", + "content": "There's nothing you can put into the food that will neutralize the spice after you eat it" + }, + { + "role": "user", + "content": "So, nothing can help with neutralizing during digestion?" + } + ], + "answers": [ + "The only way to avoid the infamous \"ring of fire\" is to add less spice to begin with", + "The only way to avoid the infamous \"ring of fire\" is to add less spice to begin with", + "Some people drink yogurt based drinks (mango lassis and such) to counteract chili. This can calm the heat in your mouth and some people get some relief from the internal symptoms as well", + "You can also use chili powder for most of the heat, and then whole or chopped chilis for decoration and texture" + ] + }, + { + "ctxs": [ + { + "title": "Counteract the negative effects of spicy ingedients with other ingredients", + "text": "There's nothing you can put into the food that will neutralize the spice after you eat it. The only way to avoid the infamous \"ring of fire\" is to add less spice to begin with. One way you can do this is by removing the seeds. Some of the heat from chilis comes from the seeds, however it doesn't all get extracted from the cooking. After you eat the chili the seeds keep producing capsaicin, meaning your insides get more spice than your mouth. If you de-seed the chilis you need to use more as you lose some of the heat, but you'll get the full force when you eat the food. You can also use chili powder for most of the heat, and then whole or chopped chilis for decoration and texture as the capsaicins from the powder will be more fully extracted by the cooking process. Some people drink yogurt based drinks (mango lassis and such) to counteract chili. This can calm the heat in your mouth and some people get some relief from the internal symptoms as well, however it's different for everyone and YMMV. Still, there's only so much you can do, if you like really spicy food you have to be willing to pay the piper." + } + ], + "messages": [ + { + "role": "user", + "content": "Counteract the negative effects of spicy ingedients with other ingredients" + }, + { + "role": "assistant", + "content": "There's nothing you can put into the food that will neutralize the spice after you eat it" + }, + { + "role": "user", + "content": "So, nothing can help with neutralizing during digestion?" + }, + { + "role": "assistant", + "content": "The only way to avoid the infamous \"ring of fire\" is to add less spice to begin with" + }, + { + "role": "user", + "content": "What is less spicy than a ghost pepper?" + } + ], + "answers": [ + "You can also use chili powder for most of the heat, and then whole or chopped chilis for decoration and texture as the capsaicins from the powder will be more fully extracted by the cooking process", + "You can also use chili powder for most of the heat, and then whole or chopped chilis for decoration and texture as the capsaicins from the powder will be more fully extracted by the cooking process", + "You can also use chili powder for most of the heat, and then whole or chopped chilis for decoration and texture as the capsaicins from the powder will be more fully extracted by the cooking process", + "You can also use chili powder for most of the heat, and then whole or chopped chilis for decoration and texture as the capsaicins from the powder will be more fully extracted by the cooking process" + ] + }, + { + "ctxs": [ + { + "title": "Counteract the negative effects of spicy ingedients with other ingredients", + "text": "There's nothing you can put into the food that will neutralize the spice after you eat it. The only way to avoid the infamous \"ring of fire\" is to add less spice to begin with. One way you can do this is by removing the seeds. Some of the heat from chilis comes from the seeds, however it doesn't all get extracted from the cooking. After you eat the chili the seeds keep producing capsaicin, meaning your insides get more spice than your mouth. If you de-seed the chilis you need to use more as you lose some of the heat, but you'll get the full force when you eat the food. You can also use chili powder for most of the heat, and then whole or chopped chilis for decoration and texture as the capsaicins from the powder will be more fully extracted by the cooking process. Some people drink yogurt based drinks (mango lassis and such) to counteract chili. This can calm the heat in your mouth and some people get some relief from the internal symptoms as well, however it's different for everyone and YMMV. Still, there's only so much you can do, if you like really spicy food you have to be willing to pay the piper." + } + ], + "messages": [ + { + "role": "user", + "content": "Counteract the negative effects of spicy ingedients with other ingredients" + }, + { + "role": "assistant", + "content": "There's nothing you can put into the food that will neutralize the spice after you eat it" + }, + { + "role": "user", + "content": "So, nothing can help with neutralizing during digestion?" + }, + { + "role": "assistant", + "content": "The only way to avoid the infamous \"ring of fire\" is to add less spice to begin with" + }, + { + "role": "user", + "content": "What is less spicy than a ghost pepper?" + }, + { + "role": "assistant", + "content": "You can also use chili powder for most of the heat, and then whole or chopped chilis for decoration and texture as the capsaicins from the powder will be more fully extracted by the cooking process" + }, + { + "role": "user", + "content": "Do ghost peppers come in a powder form?" + } + ], + "answers": [ + "Still, there's only so much you can do, if you like really spicy food you have to be willing to pay the piper", + "Still, there's only so much you can do, if you like really spicy food you have to be willing to pay the piper", + "Still, there's only so much you can do, if you like really spicy food you have to be willing to pay the piper", + "Still, there's only so much you can do, if you like really spicy food you have to be willing to pay the piper" + ] + }, + { + "ctxs": [ + { + "title": "Counteract the negative effects of spicy ingedients with other ingredients", + "text": "There's nothing you can put into the food that will neutralize the spice after you eat it. The only way to avoid the infamous \"ring of fire\" is to add less spice to begin with. One way you can do this is by removing the seeds. Some of the heat from chilis comes from the seeds, however it doesn't all get extracted from the cooking. After you eat the chili the seeds keep producing capsaicin, meaning your insides get more spice than your mouth. If you de-seed the chilis you need to use more as you lose some of the heat, but you'll get the full force when you eat the food. You can also use chili powder for most of the heat, and then whole or chopped chilis for decoration and texture as the capsaicins from the powder will be more fully extracted by the cooking process. Some people drink yogurt based drinks (mango lassis and such) to counteract chili. This can calm the heat in your mouth and some people get some relief from the internal symptoms as well, however it's different for everyone and YMMV. Still, there's only so much you can do, if you like really spicy food you have to be willing to pay the piper." + } + ], + "messages": [ + { + "role": "user", + "content": "Counteract the negative effects of spicy ingedients with other ingredients" + }, + { + "role": "assistant", + "content": "There's nothing you can put into the food that will neutralize the spice after you eat it" + }, + { + "role": "user", + "content": "So, nothing can help with neutralizing during digestion?" + }, + { + "role": "assistant", + "content": "The only way to avoid the infamous \"ring of fire\" is to add less spice to begin with" + }, + { + "role": "user", + "content": "What is less spicy than a ghost pepper?" + }, + { + "role": "assistant", + "content": "You can also use chili powder for most of the heat, and then whole or chopped chilis for decoration and texture as the capsaicins from the powder will be more fully extracted by the cooking process" + }, + { + "role": "user", + "content": "Do ghost peppers come in a powder form?" + }, + { + "role": "assistant", + "content": "Still, there's only so much you can do, if you like really spicy food you have to be willing to pay the piper" + }, + { + "role": "user", + "content": "So, buying ghost pepper powder would help with the digestion process?" + } + ], + "answers": [ + "One way you can do this is by removing the seeds. Some of the heat from chilis comes from the seeds, however it doesn't all get extracted from the cooking", + "One way you can do this is by removing the seeds. Some of the heat from chilis comes from the seeds, however it doesn't all get extracted from the cooking", + "One way you can do this is by removing the seeds. Some of the heat from chilis comes from the seeds, however it doesn't all get extracted from the cooking", + "One way you can do this is by removing the seeds. Some of the heat from chilis comes from the seeds, however it doesn't all get extracted from the cooking" + ] + }, + { + "ctxs": [ + { + "title": "how do I toast oats so that they are crispy?", + "text": "We have succeeded! The key was to use egg whites (for a vegan version, the liquid from a can of chickpeas works great):2c. oats1/4c egg white (or chickpea water)(nuts and seeds if you want, but the oats will cluster and be crunchy without them)2Tbsp peanut butter (nut butter of any kind would work, really)Mix this all together well and lay it out on parchment in a baking sheet. Bake at 300F for about 40 minutes or so, until things get brown and crispy. Take it all out, put it into a bowl, and mix in spices. I like cinnamon, vanilla, and allspice. You'll need to let it sit (for some reason, honestly I don't know) for about a day in order for the spices to infuse into the granola, and you're golden." + } + ], + "messages": [ + { + "role": "user", + "content": "how do I toast oats so that they are crispy?" + } + ], + "answers": [ + "Bake at 300F for about 40 minutes or so", + "Bake at 300F for about 40 minutes or so", + "Bake at 300F for about 40 minutes or so, until things get brown and crispy.", + "The key was to use egg whites" + ] + }, + { + "ctxs": [ + { + "title": "how do I toast oats so that they are crispy?", + "text": "We have succeeded! The key was to use egg whites (for a vegan version, the liquid from a can of chickpeas works great):2c. oats1/4c egg white (or chickpea water)(nuts and seeds if you want, but the oats will cluster and be crunchy without them)2Tbsp peanut butter (nut butter of any kind would work, really)Mix this all together well and lay it out on parchment in a baking sheet. Bake at 300F for about 40 minutes or so, until things get brown and crispy. Take it all out, put it into a bowl, and mix in spices. I like cinnamon, vanilla, and allspice. You'll need to let it sit (for some reason, honestly I don't know) for about a day in order for the spices to infuse into the granola, and you're golden." + } + ], + "messages": [ + { + "role": "user", + "content": "how do I toast oats so that they are crispy?" + }, + { + "role": "assistant", + "content": "Bake at 300F for about 40 minutes or so" + }, + { + "role": "user", + "content": "Normally when I try they end up burned not crispy!" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "how do I toast oats so that they are crispy?", + "text": "We have succeeded! The key was to use egg whites (for a vegan version, the liquid from a can of chickpeas works great):2c. oats1/4c egg white (or chickpea water)(nuts and seeds if you want, but the oats will cluster and be crunchy without them)2Tbsp peanut butter (nut butter of any kind would work, really)Mix this all together well and lay it out on parchment in a baking sheet. Bake at 300F for about 40 minutes or so, until things get brown and crispy. Take it all out, put it into a bowl, and mix in spices. I like cinnamon, vanilla, and allspice. You'll need to let it sit (for some reason, honestly I don't know) for about a day in order for the spices to infuse into the granola, and you're golden." + } + ], + "messages": [ + { + "role": "user", + "content": "how do I toast oats so that they are crispy?" + }, + { + "role": "assistant", + "content": "Bake at 300F for about 40 minutes or so" + }, + { + "role": "user", + "content": "Normally when I try they end up burned not crispy!" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "what sort of temperature would you recommend?" + } + ], + "answers": [ + "300F", + "300F", + "Bake at 300F for about 40 minutes or so, until things get brown and crispy.", + "300F" + ] + }, + { + "ctxs": [ + { + "title": "how do I toast oats so that they are crispy?", + "text": "We have succeeded! The key was to use egg whites (for a vegan version, the liquid from a can of chickpeas works great):2c. oats1/4c egg white (or chickpea water)(nuts and seeds if you want, but the oats will cluster and be crunchy without them)2Tbsp peanut butter (nut butter of any kind would work, really)Mix this all together well and lay it out on parchment in a baking sheet. Bake at 300F for about 40 minutes or so, until things get brown and crispy. Take it all out, put it into a bowl, and mix in spices. I like cinnamon, vanilla, and allspice. You'll need to let it sit (for some reason, honestly I don't know) for about a day in order for the spices to infuse into the granola, and you're golden." + } + ], + "messages": [ + { + "role": "user", + "content": "how do I toast oats so that they are crispy?" + }, + { + "role": "assistant", + "content": "Bake at 300F for about 40 minutes or so" + }, + { + "role": "user", + "content": "Normally when I try they end up burned not crispy!" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "what sort of temperature would you recommend?" + }, + { + "role": "assistant", + "content": "300F" + }, + { + "role": "user", + "content": "Is it possible to avoid using sugar?" + } + ], + "answers": [ + "2c. oats", + "2c. oats", + "2c. oats", + "2c. oats" + ] + }, + { + "ctxs": [ + { + "title": "how do I toast oats so that they are crispy?", + "text": "We have succeeded! The key was to use egg whites (for a vegan version, the liquid from a can of chickpeas works great):2c. oats1/4c egg white (or chickpea water)(nuts and seeds if you want, but the oats will cluster and be crunchy without them)2Tbsp peanut butter (nut butter of any kind would work, really)Mix this all together well and lay it out on parchment in a baking sheet. Bake at 300F for about 40 minutes or so, until things get brown and crispy. Take it all out, put it into a bowl, and mix in spices. I like cinnamon, vanilla, and allspice. You'll need to let it sit (for some reason, honestly I don't know) for about a day in order for the spices to infuse into the granola, and you're golden." + } + ], + "messages": [ + { + "role": "user", + "content": "how do I toast oats so that they are crispy?" + }, + { + "role": "assistant", + "content": "Bake at 300F for about 40 minutes or so" + }, + { + "role": "user", + "content": "Normally when I try they end up burned not crispy!" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "what sort of temperature would you recommend?" + }, + { + "role": "assistant", + "content": "300F" + }, + { + "role": "user", + "content": "Is it possible to avoid using sugar?" + }, + { + "role": "assistant", + "content": "2c. oats" + }, + { + "role": "user", + "content": "Is it possible to exclude the peanut butter?" + } + ], + "answers": [ + "nut butter of any kind would work, really", + "nut butter of any kind would work, really", + "nut butter of any kind would work", + "nut butter of any kind would work" + ] + }, + { + "ctxs": [ + { + "title": "Storing knives in knife sheaths", + "text": "I use these and love them. They really do simplify storage since you can just use any drawer. If you ever needed to travel with your knives (I haven't) they are a great benefit there as well. It's also nice to have your knife in one of these if it's just sitting on your counter while you get everything in place. If you're clumsy and you knock this off the counter you'll only end up with a bruise instead of a trip to the hospital.The only cons I've found are rather insignificant. You have to occasionally clean them, and you have to go through that one extra step to get to your knife." + } + ], + "messages": [ + { + "role": "user", + "content": "Storing knives in knife sheaths" + } + ], + "answers": [ + "I use these and love them. They really do simplify storage since you can just use any drawer", + "I use these and love them. They really do simplify storage since you can just use any drawer", + "I use these and love them. They really do simplify storage since you can just use any drawer", + "They really do simplify storage since you can just use any drawer" + ] + }, + { + "ctxs": [ + { + "title": "Storing knives in knife sheaths", + "text": "I use these and love them. They really do simplify storage since you can just use any drawer. If you ever needed to travel with your knives (I haven't) they are a great benefit there as well. It's also nice to have your knife in one of these if it's just sitting on your counter while you get everything in place. If you're clumsy and you knock this off the counter you'll only end up with a bruise instead of a trip to the hospital.The only cons I've found are rather insignificant. You have to occasionally clean them, and you have to go through that one extra step to get to your knife." + } + ], + "messages": [ + { + "role": "user", + "content": "Storing knives in knife sheaths" + }, + { + "role": "assistant", + "content": "I use these and love them. They really do simplify storage since you can just use any drawer" + }, + { + "role": "user", + "content": "What are some other pros of them?" + } + ], + "answers": [ + "If you ever needed to travel with your knives (I haven't) they are a great benefit there as well", + "If you ever needed to travel with your knives (I haven't) they are a great benefit there as well", + "f you ever needed to travel with your knives (I haven't) they are a great benefit there as well.", + "They really do simplify storage since you can just use any drawer. If you ever needed to travel with your knives (I haven't) they are a great benefit there as well" + ] + }, + { + "ctxs": [ + { + "title": "Storing knives in knife sheaths", + "text": "I use these and love them. They really do simplify storage since you can just use any drawer. If you ever needed to travel with your knives (I haven't) they are a great benefit there as well. It's also nice to have your knife in one of these if it's just sitting on your counter while you get everything in place. If you're clumsy and you knock this off the counter you'll only end up with a bruise instead of a trip to the hospital.The only cons I've found are rather insignificant. You have to occasionally clean them, and you have to go through that one extra step to get to your knife." + } + ], + "messages": [ + { + "role": "user", + "content": "Storing knives in knife sheaths" + }, + { + "role": "assistant", + "content": "I use these and love them. They really do simplify storage since you can just use any drawer" + }, + { + "role": "user", + "content": "What are some other pros of them?" + }, + { + "role": "assistant", + "content": "If you ever needed to travel with your knives (I haven't) they are a great benefit there as well" + }, + { + "role": "user", + "content": "Are there any cons?" + } + ], + "answers": [ + "The only cons I've found are rather insignificant", + "The only cons I've found are rather insignificant", + "You have to occasionally clean them, and you have to go through that one extra step to get to your knife.", + "You have to occasionally clean them, and you have to go through that one extra step to get to your knife." + ] + }, + { + "ctxs": [ + { + "title": "Question about mirror glazes and freezing", + "text": "You want to glaze the cake when it's only just frozen: a couple hours should do, all you want is for the surface to be cold enough to fix the glaze in place. Once you've glazed it, leave it in the fridge just a few minutes, mousse doesn't take long to defrost." + } + ], + "messages": [ + { + "role": "user", + "content": "Should I freeze my cake before before i glaze it or is it an unnecessary step?" + } + ], + "answers": [ + "You want to glaze the cake when it's only just frozen: a couple hours should do, all you want is for the surface to be cold enough to fix the glaze in place", + "You want to glaze the cake when it's only just frozen: a couple hours should do, all you want is for the surface to be cold enough to fix the glaze in place", + "You want to glaze the cake when it's only just frozen", + "You want to glaze the cake when it's only just frozen" + ] + }, + { + "ctxs": [ + { + "title": "Question about mirror glazes and freezing", + "text": "You want to glaze the cake when it's only just frozen: a couple hours should do, all you want is for the surface to be cold enough to fix the glaze in place. Once you've glazed it, leave it in the fridge just a few minutes, mousse doesn't take long to defrost." + } + ], + "messages": [ + { + "role": "user", + "content": "Should I freeze my cake before before i glaze it or is it an unnecessary step?" + }, + { + "role": "assistant", + "content": "You want to glaze the cake when it's only just frozen: a couple hours should do, all you want is for the surface to be cold enough to fix the glaze in place" + }, + { + "role": "user", + "content": "Should I let it thaw out in the fridge or just leave it out ?It seems that when the cake would defrost that it glaze would just get runny anyway,to prevent this what consistency should the glaze be?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "A steak story: dry crust", + "text": "It sounds like you may be searing the steak for too long. Indeed, you want to initially be cooking the steak at a higher-than-normal temperature in order to sear it, but I'd suggest a period of more like 30 seconds each side, followed by slightly longer at a reduce temperature. At 650 degrees, the steak does not need long to sear. The same principle has worked for me when pan-frying steak, though obviously at much lower temperatures.I'm not sure how large a role the salting is playing, but I would only salt the steak minimally before cooking. It's often just as well done towards the end of cooking, and is less likely to dry out the steak.In addition, a common mistake is to pat down the steaks too much while (or after) cooking them. This may speed up the process slightly, but it certainly dries out the meat (the outside in particular). This is probably not the main problem, but is worth noting anyway.Hope that helps." + } + ], + "messages": [ + { + "role": "user", + "content": "Why is the crust is really dry, what went wrong?" + } + ], + "answers": [ + "It sounds like you may be searing the steak for too long", + "It sounds like you may be searing the steak for too long", + "It sounds like you may be searing the steak for too long.", + "It sounds like you may be searing the steak for too long." + ] + }, + { + "ctxs": [ + { + "title": "A steak story: dry crust", + "text": "It sounds like you may be searing the steak for too long. Indeed, you want to initially be cooking the steak at a higher-than-normal temperature in order to sear it, but I'd suggest a period of more like 30 seconds each side, followed by slightly longer at a reduce temperature. At 650 degrees, the steak does not need long to sear. The same principle has worked for me when pan-frying steak, though obviously at much lower temperatures.I'm not sure how large a role the salting is playing, but I would only salt the steak minimally before cooking. It's often just as well done towards the end of cooking, and is less likely to dry out the steak.In addition, a common mistake is to pat down the steaks too much while (or after) cooking them. This may speed up the process slightly, but it certainly dries out the meat (the outside in particular). This is probably not the main problem, but is worth noting anyway.Hope that helps." + } + ], + "messages": [ + { + "role": "user", + "content": "Why is the crust is really dry, what went wrong?" + }, + { + "role": "assistant", + "content": "It sounds like you may be searing the steak for too long" + }, + { + "role": "user", + "content": "Two minutes per side at 650 degrees. Could that be to high?" + } + ], + "answers": [ + "I'd suggest a period of more like 30 seconds each side, followed by slightly longer at a reduce temperature", + "I'd suggest a period of more like 30 seconds each side, followed by slightly longer at a reduce temperature", + "It sounds like you may be searing the steak for too long", + "I'd suggest a period of more like 30 seconds each side, followed by slightly longer at a reduce temperature. At 650 degrees, the steak does not need long to sear." + ] + }, + { + "ctxs": [ + { + "title": "A steak story: dry crust", + "text": "It sounds like you may be searing the steak for too long. Indeed, you want to initially be cooking the steak at a higher-than-normal temperature in order to sear it, but I'd suggest a period of more like 30 seconds each side, followed by slightly longer at a reduce temperature. At 650 degrees, the steak does not need long to sear. The same principle has worked for me when pan-frying steak, though obviously at much lower temperatures.I'm not sure how large a role the salting is playing, but I would only salt the steak minimally before cooking. It's often just as well done towards the end of cooking, and is less likely to dry out the steak.In addition, a common mistake is to pat down the steaks too much while (or after) cooking them. This may speed up the process slightly, but it certainly dries out the meat (the outside in particular). This is probably not the main problem, but is worth noting anyway.Hope that helps." + } + ], + "messages": [ + { + "role": "user", + "content": "Why is the crust is really dry, what went wrong?" + }, + { + "role": "assistant", + "content": "It sounds like you may be searing the steak for too long" + }, + { + "role": "user", + "content": "Two minutes per side at 650 degrees. Could that be to high?" + }, + { + "role": "assistant", + "content": "I'd suggest a period of more like 30 seconds each side, followed by slightly longer at a reduce temperature" + }, + { + "role": "user", + "content": "Could it be because it was patted dry before the cook?" + } + ], + "answers": [ + "a common mistake is to pat down the steaks too much while (or after) cooking them", + "a common mistake is to pat down the steaks too much while (or after) cooking them", + "This may speed up the process slightly, but it certainly dries out the meat (the outside in particular).", + "a common mistake is to pat down the steaks too much while (or after) cooking them. This may speed up the process slightly, but it certainly dries out the meat (the outside in particular)." + ] + }, + { + "ctxs": [ + { + "title": "Can I use my blender for food processing the ingredients in my Gazpacho?", + "text": "The main difference between a food processor and a blender is its shape and how the food is mixed while it is being \"cut up\".In a blender, it relies on the funneling action of liquid to mix the food around. Otherwise only the bottom gets blended while the top stays solid. Food processors usually have a flat bottom and have a mechanism to turn the food as it cuts it up. This results in evenly chopped food.If you want the gazpacho to end up completely smooth, then the blender will definitely work in this application as it will be liquid enough to get the funnel action going to mix the food around. Keep it mind it would be a good idea to start blending the vegetables with high water content such as tomato and onion first to create a liquid \"base\" for the other vegetables.IF you want coarse chunks for the vegetables, it is slightly trickier but still possible to use a blender. You need to work in smaller \"batches\" and use the pulse functionality instead of just blending. If the batch is too big, you end up with overblended mush on the bottom and unblended chunks on top." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I use my blender for food processing the ingredients in my Gazpacho?" + } + ], + "answers": [ + "If you want the gazpacho to end up completely smooth, then the blender will definitely work in this application as it will be liquid enough to get the funnel action going to mix the food around", + "If you want the gazpacho to end up completely smooth, then the blender will definitely work in this application as it will be liquid enough to get the funnel action going to mix the food around", + "the blender will definitely work in this application", + "The main difference between a food processor and a blender is its shape and how the food is mixed while it is being \"cut up\"" + ] + }, + { + "ctxs": [ + { + "title": "Can I use my blender for food processing the ingredients in my Gazpacho?", + "text": "The main difference between a food processor and a blender is its shape and how the food is mixed while it is being \"cut up\".In a blender, it relies on the funneling action of liquid to mix the food around. Otherwise only the bottom gets blended while the top stays solid. Food processors usually have a flat bottom and have a mechanism to turn the food as it cuts it up. This results in evenly chopped food.If you want the gazpacho to end up completely smooth, then the blender will definitely work in this application as it will be liquid enough to get the funnel action going to mix the food around. Keep it mind it would be a good idea to start blending the vegetables with high water content such as tomato and onion first to create a liquid \"base\" for the other vegetables.IF you want coarse chunks for the vegetables, it is slightly trickier but still possible to use a blender. You need to work in smaller \"batches\" and use the pulse functionality instead of just blending. If the batch is too big, you end up with overblended mush on the bottom and unblended chunks on top." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I use my blender for food processing the ingredients in my Gazpacho?" + }, + { + "role": "assistant", + "content": "If you want the gazpacho to end up completely smooth, then the blender will definitely work in this application as it will be liquid enough to get the funnel action going to mix the food around" + }, + { + "role": "user", + "content": "Do I have to put them in separately since I'm using a blender instead?" + } + ], + "answers": [ + "You need to work in smaller \"batches\" and use the pulse functionality instead of just blending", + "You need to work in smaller \"batches\" and use the pulse functionality instead of just blending", + "You need to work in smaller \"batches\" and use the pulse functionality instead of just blending.", + "it would be a good idea to start blending the vegetables with high water content such as tomato and onion first to create a liquid \"base\" for the other vegetables" + ] + }, + { + "ctxs": [ + { + "title": "Can I use my blender for food processing the ingredients in my Gazpacho?", + "text": "The main difference between a food processor and a blender is its shape and how the food is mixed while it is being \"cut up\".In a blender, it relies on the funneling action of liquid to mix the food around. Otherwise only the bottom gets blended while the top stays solid. Food processors usually have a flat bottom and have a mechanism to turn the food as it cuts it up. This results in evenly chopped food.If you want the gazpacho to end up completely smooth, then the blender will definitely work in this application as it will be liquid enough to get the funnel action going to mix the food around. Keep it mind it would be a good idea to start blending the vegetables with high water content such as tomato and onion first to create a liquid \"base\" for the other vegetables.IF you want coarse chunks for the vegetables, it is slightly trickier but still possible to use a blender. You need to work in smaller \"batches\" and use the pulse functionality instead of just blending. If the batch is too big, you end up with overblended mush on the bottom and unblended chunks on top." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I use my blender for food processing the ingredients in my Gazpacho?" + }, + { + "role": "assistant", + "content": "If you want the gazpacho to end up completely smooth, then the blender will definitely work in this application as it will be liquid enough to get the funnel action going to mix the food around" + }, + { + "role": "user", + "content": "Do I have to put them in separately since I'm using a blender instead?" + }, + { + "role": "assistant", + "content": "You need to work in smaller \"batches\" and use the pulse functionality instead of just blending" + }, + { + "role": "user", + "content": "How much at one time do you suggest?" + } + ], + "answers": [ + "Keep it mind it would be a good idea to start blending the vegetables with high water content such as tomato and onion first to create a liquid \"base\" for the other vegetables", + "Keep it mind it would be a good idea to start blending the vegetables with high water content such as tomato and onion first to create a liquid \"base\" for the other vegetables", + "You need to work in smaller \"batches\" and use the pulse functionality instead of just blending. If the batch is too big, you end up with overblended mush on the bottom and unblended chunks on top", + "You need to work in smaller \"batches\" and use the pulse functionality instead of just blending. If the batch is too big, you end up with overblended mush on the bottom and unblended chunks on top." + ] + }, + { + "ctxs": [ + { + "title": "Can I use my blender for food processing the ingredients in my Gazpacho?", + "text": "The main difference between a food processor and a blender is its shape and how the food is mixed while it is being \"cut up\".In a blender, it relies on the funneling action of liquid to mix the food around. Otherwise only the bottom gets blended while the top stays solid. Food processors usually have a flat bottom and have a mechanism to turn the food as it cuts it up. This results in evenly chopped food.If you want the gazpacho to end up completely smooth, then the blender will definitely work in this application as it will be liquid enough to get the funnel action going to mix the food around. Keep it mind it would be a good idea to start blending the vegetables with high water content such as tomato and onion first to create a liquid \"base\" for the other vegetables.IF you want coarse chunks for the vegetables, it is slightly trickier but still possible to use a blender. You need to work in smaller \"batches\" and use the pulse functionality instead of just blending. If the batch is too big, you end up with overblended mush on the bottom and unblended chunks on top." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I use my blender for food processing the ingredients in my Gazpacho?" + }, + { + "role": "assistant", + "content": "If you want the gazpacho to end up completely smooth, then the blender will definitely work in this application as it will be liquid enough to get the funnel action going to mix the food around" + }, + { + "role": "user", + "content": "Do I have to put them in separately since I'm using a blender instead?" + }, + { + "role": "assistant", + "content": "You need to work in smaller \"batches\" and use the pulse functionality instead of just blending" + }, + { + "role": "user", + "content": "How much at one time do you suggest?" + }, + { + "role": "assistant", + "content": "Keep it mind it would be a good idea to start blending the vegetables with high water content such as tomato and onion first to create a liquid \"base\" for the other vegetables" + }, + { + "role": "user", + "content": "Oh, Ok! Are there any other things I should take into account as far as order goes?" + } + ], + "answers": [ + "If the batch is too big, you end up with overblended mush on the bottom and unblended chunks on top.", + "If the batch is too big, you end up with overblended mush on the bottom and unblended chunks on top.", + "it would be a good idea to start blending the vegetables with high water content such as tomato and onion first to create a liquid \"base\" for the other vegetables.", + "You need to work in smaller \"batches\" and use the pulse functionality instead of just blending." + ] + }, + { + "ctxs": [ + { + "title": "Can I use my blender for food processing the ingredients in my Gazpacho?", + "text": "The main difference between a food processor and a blender is its shape and how the food is mixed while it is being \"cut up\".In a blender, it relies on the funneling action of liquid to mix the food around. Otherwise only the bottom gets blended while the top stays solid. Food processors usually have a flat bottom and have a mechanism to turn the food as it cuts it up. This results in evenly chopped food.If you want the gazpacho to end up completely smooth, then the blender will definitely work in this application as it will be liquid enough to get the funnel action going to mix the food around. Keep it mind it would be a good idea to start blending the vegetables with high water content such as tomato and onion first to create a liquid \"base\" for the other vegetables.IF you want coarse chunks for the vegetables, it is slightly trickier but still possible to use a blender. You need to work in smaller \"batches\" and use the pulse functionality instead of just blending. If the batch is too big, you end up with overblended mush on the bottom and unblended chunks on top." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I use my blender for food processing the ingredients in my Gazpacho?" + }, + { + "role": "assistant", + "content": "If you want the gazpacho to end up completely smooth, then the blender will definitely work in this application as it will be liquid enough to get the funnel action going to mix the food around" + }, + { + "role": "user", + "content": "Do I have to put them in separately since I'm using a blender instead?" + }, + { + "role": "assistant", + "content": "You need to work in smaller \"batches\" and use the pulse functionality instead of just blending" + }, + { + "role": "user", + "content": "How much at one time do you suggest?" + }, + { + "role": "assistant", + "content": "Keep it mind it would be a good idea to start blending the vegetables with high water content such as tomato and onion first to create a liquid \"base\" for the other vegetables" + }, + { + "role": "user", + "content": "Oh, Ok! Are there any other things I should take into account as far as order goes?" + }, + { + "role": "assistant", + "content": "If the batch is too big, you end up with overblended mush on the bottom and unblended chunks on top." + }, + { + "role": "user", + "content": "So, when you say small batches, do I do a small batch and pour that out or keep it in the blender then add to it?" + } + ], + "answers": [ + "If the batch is too big, you end up with overblended mush on the bottom and unblended chunks on top.", + "If the batch is too big, you end up with overblended mush on the bottom and unblended chunks on top.", + "If the batch is too big, you end up with overblended mush on the bottom and unblended chunks on top.", + "If the batch is too big, you end up with overblended mush on the bottom and unblended chunks on top." + ] + }, + { + "ctxs": [ + { + "title": "Court-bouillon: Why delay adding the wine and vinegar?", + "text": "Court-bouillon is an old French broth designed for subtle seafood dishes (crayfish/lobster etc.). There is no \"standard\" for itThe finished product should have a note of the wine and vinegar (make sure you use a good quality wine and vinegar)If you add the wine and vinegar too early they may have time to overly react with the other ingredients and make their flavours too strong (ethanol and acids strip good and bad flavours from vegetables and herbs). If you add it to late it may have an overly powerful smell of wine and vinegarThe simple trick is to add it nearer the end, and gently simmer for longer if the smell is too intense" + } + ], + "messages": [ + { + "role": "user", + "content": "Court-bouillon: Why delay adding the wine and vinegar?" + } + ], + "answers": [ + "f you add the wine and vinegar too early they may have time to overly react with the other ingredients and make their flavours too strong", + "f you add the wine and vinegar too early they may have time to overly react with the other ingredients and make their flavours too strong", + "If you add the wine and vinegar too early they may have time to overly react with the other ingredients and make their flavours too strong", + "If you add the wine and vinegar too early they may have time to overly react with the other ingredients and make their flavours too strong" + ] + }, + { + "ctxs": [ + { + "title": "Court-bouillon: Why delay adding the wine and vinegar?", + "text": "Court-bouillon is an old French broth designed for subtle seafood dishes (crayfish/lobster etc.). There is no \"standard\" for itThe finished product should have a note of the wine and vinegar (make sure you use a good quality wine and vinegar)If you add the wine and vinegar too early they may have time to overly react with the other ingredients and make their flavours too strong (ethanol and acids strip good and bad flavours from vegetables and herbs). If you add it to late it may have an overly powerful smell of wine and vinegarThe simple trick is to add it nearer the end, and gently simmer for longer if the smell is too intense" + } + ], + "messages": [ + { + "role": "user", + "content": "Court-bouillon: Why delay adding the wine and vinegar?" + }, + { + "role": "assistant", + "content": "f you add the wine and vinegar too early they may have time to overly react with the other ingredients and make their flavours too strong" + }, + { + "role": "user", + "content": "Is it possible to add it too late?" + } + ], + "answers": [ + "If you add it to late it may have an overly powerful smell of wine and vinegar", + "If you add it to late it may have an overly powerful smell of wine and vinegar", + "If you add it to late it may have an overly powerful smell of wine and vinegar", + "If you add it to late it may have an overly powerful smell of wine and vinegar" + ] + }, + { + "ctxs": [ + { + "title": "Court-bouillon: Why delay adding the wine and vinegar?", + "text": "Court-bouillon is an old French broth designed for subtle seafood dishes (crayfish/lobster etc.). There is no \"standard\" for itThe finished product should have a note of the wine and vinegar (make sure you use a good quality wine and vinegar)If you add the wine and vinegar too early they may have time to overly react with the other ingredients and make their flavours too strong (ethanol and acids strip good and bad flavours from vegetables and herbs). If you add it to late it may have an overly powerful smell of wine and vinegarThe simple trick is to add it nearer the end, and gently simmer for longer if the smell is too intense" + } + ], + "messages": [ + { + "role": "user", + "content": "Court-bouillon: Why delay adding the wine and vinegar?" + }, + { + "role": "assistant", + "content": "f you add the wine and vinegar too early they may have time to overly react with the other ingredients and make their flavours too strong" + }, + { + "role": "user", + "content": "Is it possible to add it too late?" + }, + { + "role": "assistant", + "content": "If you add it to late it may have an overly powerful smell of wine and vinegar" + }, + { + "role": "user", + "content": "How do I know when to add it?" + } + ], + "answers": [ + "The simple trick is to add it nearer the end, and gently simmer for longer if the smell is too intense", + "The simple trick is to add it nearer the end, and gently simmer for longer if the smell is too intense", + "The simple trick is to add it nearer the end, and gently simmer for longer if the smell is too intense", + "The simple trick is to add it nearer the end" + ] + }, + { + "ctxs": [ + { + "title": "Court-bouillon: Why delay adding the wine and vinegar?", + "text": "Court-bouillon is an old French broth designed for subtle seafood dishes (crayfish/lobster etc.). There is no \"standard\" for itThe finished product should have a note of the wine and vinegar (make sure you use a good quality wine and vinegar)If you add the wine and vinegar too early they may have time to overly react with the other ingredients and make their flavours too strong (ethanol and acids strip good and bad flavours from vegetables and herbs). If you add it to late it may have an overly powerful smell of wine and vinegarThe simple trick is to add it nearer the end, and gently simmer for longer if the smell is too intense" + } + ], + "messages": [ + { + "role": "user", + "content": "Court-bouillon: Why delay adding the wine and vinegar?" + }, + { + "role": "assistant", + "content": "f you add the wine and vinegar too early they may have time to overly react with the other ingredients and make their flavours too strong" + }, + { + "role": "user", + "content": "Is it possible to add it too late?" + }, + { + "role": "assistant", + "content": "If you add it to late it may have an overly powerful smell of wine and vinegar" + }, + { + "role": "user", + "content": "How do I know when to add it?" + }, + { + "role": "assistant", + "content": "The simple trick is to add it nearer the end, and gently simmer for longer if the smell is too intense" + }, + { + "role": "user", + "content": "What vegetables should I use in the court-bouillon?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Court-bouillon: Why delay adding the wine and vinegar?", + "text": "Court-bouillon is an old French broth designed for subtle seafood dishes (crayfish/lobster etc.). There is no \"standard\" for itThe finished product should have a note of the wine and vinegar (make sure you use a good quality wine and vinegar)If you add the wine and vinegar too early they may have time to overly react with the other ingredients and make their flavours too strong (ethanol and acids strip good and bad flavours from vegetables and herbs). If you add it to late it may have an overly powerful smell of wine and vinegarThe simple trick is to add it nearer the end, and gently simmer for longer if the smell is too intense" + } + ], + "messages": [ + { + "role": "user", + "content": "Court-bouillon: Why delay adding the wine and vinegar?" + }, + { + "role": "assistant", + "content": "f you add the wine and vinegar too early they may have time to overly react with the other ingredients and make their flavours too strong" + }, + { + "role": "user", + "content": "Is it possible to add it too late?" + }, + { + "role": "assistant", + "content": "If you add it to late it may have an overly powerful smell of wine and vinegar" + }, + { + "role": "user", + "content": "How do I know when to add it?" + }, + { + "role": "assistant", + "content": "The simple trick is to add it nearer the end, and gently simmer for longer if the smell is too intense" + }, + { + "role": "user", + "content": "What vegetables should I use in the court-bouillon?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long should the vinegar be cooked?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Court-bouillon: Why delay adding the wine and vinegar?", + "text": "Court-bouillon is an old French broth designed for subtle seafood dishes (crayfish/lobster etc.). There is no \"standard\" for itThe finished product should have a note of the wine and vinegar (make sure you use a good quality wine and vinegar)If you add the wine and vinegar too early they may have time to overly react with the other ingredients and make their flavours too strong (ethanol and acids strip good and bad flavours from vegetables and herbs). If you add it to late it may have an overly powerful smell of wine and vinegarThe simple trick is to add it nearer the end, and gently simmer for longer if the smell is too intense" + } + ], + "messages": [ + { + "role": "user", + "content": "Court-bouillon: Why delay adding the wine and vinegar?" + }, + { + "role": "assistant", + "content": "f you add the wine and vinegar too early they may have time to overly react with the other ingredients and make their flavours too strong" + }, + { + "role": "user", + "content": "Is it possible to add it too late?" + }, + { + "role": "assistant", + "content": "If you add it to late it may have an overly powerful smell of wine and vinegar" + }, + { + "role": "user", + "content": "How do I know when to add it?" + }, + { + "role": "assistant", + "content": "The simple trick is to add it nearer the end, and gently simmer for longer if the smell is too intense" + }, + { + "role": "user", + "content": "What vegetables should I use in the court-bouillon?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long should the vinegar be cooked?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Will the vinegar effect the vegetables?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Are these worms in my black eyed peas/beans?", + "text": "To take one concern away - practically none of the worm-looking parasites in food are dangerous. They are yucky, but harmless, even nutritious. But as far as I can see it from the picture, these are not worms at all. Beans and related plants have an embryo in their seeds. In white legumes, the embryo is a light pink color and looks indeed like a larva. The way to check is to look at the still-intact beans. They are all made up of two symmetrical halves inside. Cut them open through the plane which separates the two halves. If they have your suspect at the concave part of the bean, where it used to attach to the pod, then this is the embryo, just a normal part of the seed which is supposed to grow into a new plant when planted. If the embryo of multiple beans looks differently from that (or is too small to notice), then these may be larvae after all. In this case, you will probably choose to discard the food because of the disgust factor. It is still not objectively unsafe." + } + ], + "messages": [ + { + "role": "user", + "content": "Are these worms in my black eyed peas/beans?" + } + ], + "answers": [ + "these are not worms at all. Beans and related plants have an embryo in their seeds", + "these are not worms at all. Beans and related plants have an embryo in their seeds", + "as far as I can see it from the picture, these are not worms at all. Beans and related plants have an embryo in their seeds.", + "To take one concern away - practically none of the worm-looking parasites in food are dangerous. They are yucky, but harmless, even nutritious." + ] + }, + { + "ctxs": [ + { + "title": "Are these worms in my black eyed peas/beans?", + "text": "To take one concern away - practically none of the worm-looking parasites in food are dangerous. They are yucky, but harmless, even nutritious. But as far as I can see it from the picture, these are not worms at all. Beans and related plants have an embryo in their seeds. In white legumes, the embryo is a light pink color and looks indeed like a larva. The way to check is to look at the still-intact beans. They are all made up of two symmetrical halves inside. Cut them open through the plane which separates the two halves. If they have your suspect at the concave part of the bean, where it used to attach to the pod, then this is the embryo, just a normal part of the seed which is supposed to grow into a new plant when planted. If the embryo of multiple beans looks differently from that (or is too small to notice), then these may be larvae after all. In this case, you will probably choose to discard the food because of the disgust factor. It is still not objectively unsafe." + } + ], + "messages": [ + { + "role": "user", + "content": "Are these worms in my black eyed peas/beans?" + }, + { + "role": "assistant", + "content": "these are not worms at all. Beans and related plants have an embryo in their seeds" + }, + { + "role": "user", + "content": "Are the seed embryos safe to eat?" + } + ], + "answers": [ + "this is the embryo, just a normal part of the seed which is supposed to grow into a new plant when planted", + "this is the embryo, just a normal part of the seed which is supposed to grow into a new plant when planted", + "It is still not objectively unsafe.", + "They are yucky, but harmless, even nutritious." + ] + }, + { + "ctxs": [ + { + "title": "Are these worms in my black eyed peas/beans?", + "text": "To take one concern away - practically none of the worm-looking parasites in food are dangerous. They are yucky, but harmless, even nutritious. But as far as I can see it from the picture, these are not worms at all. Beans and related plants have an embryo in their seeds. In white legumes, the embryo is a light pink color and looks indeed like a larva. The way to check is to look at the still-intact beans. They are all made up of two symmetrical halves inside. Cut them open through the plane which separates the two halves. If they have your suspect at the concave part of the bean, where it used to attach to the pod, then this is the embryo, just a normal part of the seed which is supposed to grow into a new plant when planted. If the embryo of multiple beans looks differently from that (or is too small to notice), then these may be larvae after all. In this case, you will probably choose to discard the food because of the disgust factor. It is still not objectively unsafe." + } + ], + "messages": [ + { + "role": "user", + "content": "Are these worms in my black eyed peas/beans?" + }, + { + "role": "assistant", + "content": "these are not worms at all. Beans and related plants have an embryo in their seeds" + }, + { + "role": "user", + "content": "Are the seed embryos safe to eat?" + }, + { + "role": "assistant", + "content": "this is the embryo, just a normal part of the seed which is supposed to grow into a new plant when planted" + }, + { + "role": "user", + "content": "Are the seed embryos nutritious?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Are these worms in my black eyed peas/beans?", + "text": "To take one concern away - practically none of the worm-looking parasites in food are dangerous. They are yucky, but harmless, even nutritious. But as far as I can see it from the picture, these are not worms at all. Beans and related plants have an embryo in their seeds. In white legumes, the embryo is a light pink color and looks indeed like a larva. The way to check is to look at the still-intact beans. They are all made up of two symmetrical halves inside. Cut them open through the plane which separates the two halves. If they have your suspect at the concave part of the bean, where it used to attach to the pod, then this is the embryo, just a normal part of the seed which is supposed to grow into a new plant when planted. If the embryo of multiple beans looks differently from that (or is too small to notice), then these may be larvae after all. In this case, you will probably choose to discard the food because of the disgust factor. It is still not objectively unsafe." + } + ], + "messages": [ + { + "role": "user", + "content": "Are these worms in my black eyed peas/beans?" + }, + { + "role": "assistant", + "content": "these are not worms at all. Beans and related plants have an embryo in their seeds" + }, + { + "role": "user", + "content": "Are the seed embryos safe to eat?" + }, + { + "role": "assistant", + "content": "this is the embryo, just a normal part of the seed which is supposed to grow into a new plant when planted" + }, + { + "role": "user", + "content": "Are the seed embryos nutritious?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do they alter the taste of the black eyed peas?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Substituting oil in baking?", + "text": "Peanut and canola are vegetable oils. Vegetable oil is a catch-all term, it's not asking for a product labelled \"vegetable oil\" although you can buy it in the store. Oils labelled vegetable oil are blends and can be any proportion of things like canola (rapeseed), peanut, corn, sunflower, etc. Just don't use Olive oil, it is a vegetable oil but it won't be good for cakes!Different vegetable oils will give different properties although most will give you about the same result. Canola is flavorless and relatively light while peanut is a bit richer and, well, peanut-y. The differences in your cake will be subtle, however." + } + ], + "messages": [ + { + "role": "user", + "content": "What can I use to substitute for oil in baking?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Substituting oil in baking?", + "text": "Peanut and canola are vegetable oils. Vegetable oil is a catch-all term, it's not asking for a product labelled \"vegetable oil\" although you can buy it in the store. Oils labelled vegetable oil are blends and can be any proportion of things like canola (rapeseed), peanut, corn, sunflower, etc. Just don't use Olive oil, it is a vegetable oil but it won't be good for cakes!Different vegetable oils will give different properties although most will give you about the same result. Canola is flavorless and relatively light while peanut is a bit richer and, well, peanut-y. The differences in your cake will be subtle, however." + } + ], + "messages": [ + { + "role": "user", + "content": "What can I use to substitute for oil in baking?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "My recipe calls for vegetable oil, what changes could I expect if I substitute peanut or canola oil instead?" + } + ], + "answers": [ + "Different vegetable oils will give different properties although most will give you about the same result", + "Different vegetable oils will give different properties although most will give you about the same result", + "Peanut and canola are vegetable oils.", + "Canola is flavorless and relatively light while peanut is a bit richer and, well, peanut-y. The differences in your cake will be subtle, however." + ] + }, + { + "ctxs": [ + { + "title": "Substituting oil in baking?", + "text": "Peanut and canola are vegetable oils. Vegetable oil is a catch-all term, it's not asking for a product labelled \"vegetable oil\" although you can buy it in the store. Oils labelled vegetable oil are blends and can be any proportion of things like canola (rapeseed), peanut, corn, sunflower, etc. Just don't use Olive oil, it is a vegetable oil but it won't be good for cakes!Different vegetable oils will give different properties although most will give you about the same result. Canola is flavorless and relatively light while peanut is a bit richer and, well, peanut-y. The differences in your cake will be subtle, however." + } + ], + "messages": [ + { + "role": "user", + "content": "What can I use to substitute for oil in baking?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "My recipe calls for vegetable oil, what changes could I expect if I substitute peanut or canola oil instead?" + }, + { + "role": "assistant", + "content": "Different vegetable oils will give different properties although most will give you about the same result" + }, + { + "role": "user", + "content": "What are the essential properties of vegetable oil in baking?" + } + ], + "answers": [ + "Oils labelled vegetable oil are blends and can be any proportion of things like canola (rapeseed), peanut, corn, sunflower, etc", + "Oils labelled vegetable oil are blends and can be any proportion of things like canola (rapeseed), peanut, corn, sunflower, etc", + "Canola is flavorless and relatively light while peanut is a bit richer and, well, peanut-y.", + "Different vegetable oils will give different properties although most will give you about the same result." + ] + }, + { + "ctxs": [ + { + "title": "Best method to prepare catfish (very soft flesh)?", + "text": "Dredging in lightly salted cornmeal and then frying (shallow frying is fine, but deep frying is magical) is an absolute classic in the Southern US, where catfish eating is big. I usually just put the plain filets in the cornmeal without first dipping in egg or milk. I don't think it's necessary--though I'd go with milk if I were forced to use something. After dredging, I let them sit on a wire rack for a minute or so before frying to set the cornmeal (which I would do if using egg or milk also).Generally, though, most treatments that work for a mild, tender white fish will work. Recipes for flounder or sole (Sole a la Meuniere for example), or ones that look for rockfish or striped bass will work really well.Bear in mind that catfish does have a distinctive flavor, though it's not really strong. Some people don't care for it, and they tend to describe it as \"muddy\" tasting. Personally, I don't see it. If you like the catfish OK, but find the flavor intrusive in some applications, adding spicyness or acid (lemon juice, vinegar) will mute it." + } + ], + "messages": [ + { + "role": "user", + "content": "Best method to prepare catfish (very soft flesh)?" + } + ], + "answers": [ + "Dredging in lightly salted cornmeal and then frying (shallow frying is fine, but deep frying is magical) is an absolute classic in the Southern US, where catfish eating is big", + "Dredging in lightly salted cornmeal and then frying (shallow frying is fine, but deep frying is magical) is an absolute classic in the Southern US, where catfish eating is big", + "Dredging in lightly salted cornmeal and then frying (shallow frying is fine, but deep frying is magical) is an absolute classic in the Southern US,", + "Dredging in lightly salted cornmeal and then frying (shallow frying is fine, but deep frying is magical) is an absolute classic in the Southern US, where catfish eating is big" + ] + }, + { + "ctxs": [ + { + "title": "Best method to prepare catfish (very soft flesh)?", + "text": "Dredging in lightly salted cornmeal and then frying (shallow frying is fine, but deep frying is magical) is an absolute classic in the Southern US, where catfish eating is big. I usually just put the plain filets in the cornmeal without first dipping in egg or milk. I don't think it's necessary--though I'd go with milk if I were forced to use something. After dredging, I let them sit on a wire rack for a minute or so before frying to set the cornmeal (which I would do if using egg or milk also).Generally, though, most treatments that work for a mild, tender white fish will work. Recipes for flounder or sole (Sole a la Meuniere for example), or ones that look for rockfish or striped bass will work really well.Bear in mind that catfish does have a distinctive flavor, though it's not really strong. Some people don't care for it, and they tend to describe it as \"muddy\" tasting. Personally, I don't see it. If you like the catfish OK, but find the flavor intrusive in some applications, adding spicyness or acid (lemon juice, vinegar) will mute it." + } + ], + "messages": [ + { + "role": "user", + "content": "Best method to prepare catfish (very soft flesh)?" + }, + { + "role": "assistant", + "content": "Dredging in lightly salted cornmeal and then frying (shallow frying is fine, but deep frying is magical) is an absolute classic in the Southern US, where catfish eating is big" + }, + { + "role": "user", + "content": "What is another way to cook it?" + } + ], + "answers": [ + "Recipes for flounder or sole (Sole a la Meuniere for example), or ones that look for rockfish or striped bass will work really well", + "Recipes for flounder or sole (Sole a la Meuniere for example), or ones that look for rockfish or striped bass will work really well", + "put the plain filets in the cornmeal without first dipping in egg or milk.", + "I usually just put the plain filets in the cornmeal without first dipping in egg or milk." + ] + }, + { + "ctxs": [ + { + "title": "Best method to prepare catfish (very soft flesh)?", + "text": "Dredging in lightly salted cornmeal and then frying (shallow frying is fine, but deep frying is magical) is an absolute classic in the Southern US, where catfish eating is big. I usually just put the plain filets in the cornmeal without first dipping in egg or milk. I don't think it's necessary--though I'd go with milk if I were forced to use something. After dredging, I let them sit on a wire rack for a minute or so before frying to set the cornmeal (which I would do if using egg or milk also).Generally, though, most treatments that work for a mild, tender white fish will work. Recipes for flounder or sole (Sole a la Meuniere for example), or ones that look for rockfish or striped bass will work really well.Bear in mind that catfish does have a distinctive flavor, though it's not really strong. Some people don't care for it, and they tend to describe it as \"muddy\" tasting. Personally, I don't see it. If you like the catfish OK, but find the flavor intrusive in some applications, adding spicyness or acid (lemon juice, vinegar) will mute it." + } + ], + "messages": [ + { + "role": "user", + "content": "Best method to prepare catfish (very soft flesh)?" + }, + { + "role": "assistant", + "content": "Dredging in lightly salted cornmeal and then frying (shallow frying is fine, but deep frying is magical) is an absolute classic in the Southern US, where catfish eating is big" + }, + { + "role": "user", + "content": "What is another way to cook it?" + }, + { + "role": "assistant", + "content": "Recipes for flounder or sole (Sole a la Meuniere for example), or ones that look for rockfish or striped bass will work really well" + }, + { + "role": "user", + "content": "Can I substitute something else for the cornmeal if I fry it?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Best method to prepare catfish (very soft flesh)?", + "text": "Dredging in lightly salted cornmeal and then frying (shallow frying is fine, but deep frying is magical) is an absolute classic in the Southern US, where catfish eating is big. I usually just put the plain filets in the cornmeal without first dipping in egg or milk. I don't think it's necessary--though I'd go with milk if I were forced to use something. After dredging, I let them sit on a wire rack for a minute or so before frying to set the cornmeal (which I would do if using egg or milk also).Generally, though, most treatments that work for a mild, tender white fish will work. Recipes for flounder or sole (Sole a la Meuniere for example), or ones that look for rockfish or striped bass will work really well.Bear in mind that catfish does have a distinctive flavor, though it's not really strong. Some people don't care for it, and they tend to describe it as \"muddy\" tasting. Personally, I don't see it. If you like the catfish OK, but find the flavor intrusive in some applications, adding spicyness or acid (lemon juice, vinegar) will mute it." + } + ], + "messages": [ + { + "role": "user", + "content": "Best method to prepare catfish (very soft flesh)?" + }, + { + "role": "assistant", + "content": "Dredging in lightly salted cornmeal and then frying (shallow frying is fine, but deep frying is magical) is an absolute classic in the Southern US, where catfish eating is big" + }, + { + "role": "user", + "content": "What is another way to cook it?" + }, + { + "role": "assistant", + "content": "Recipes for flounder or sole (Sole a la Meuniere for example), or ones that look for rockfish or striped bass will work really well" + }, + { + "role": "user", + "content": "Can I substitute something else for the cornmeal if I fry it?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long should it be fried?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Best method to prepare catfish (very soft flesh)?", + "text": "Dredging in lightly salted cornmeal and then frying (shallow frying is fine, but deep frying is magical) is an absolute classic in the Southern US, where catfish eating is big. I usually just put the plain filets in the cornmeal without first dipping in egg or milk. I don't think it's necessary--though I'd go with milk if I were forced to use something. After dredging, I let them sit on a wire rack for a minute or so before frying to set the cornmeal (which I would do if using egg or milk also).Generally, though, most treatments that work for a mild, tender white fish will work. Recipes for flounder or sole (Sole a la Meuniere for example), or ones that look for rockfish or striped bass will work really well.Bear in mind that catfish does have a distinctive flavor, though it's not really strong. Some people don't care for it, and they tend to describe it as \"muddy\" tasting. Personally, I don't see it. If you like the catfish OK, but find the flavor intrusive in some applications, adding spicyness or acid (lemon juice, vinegar) will mute it." + } + ], + "messages": [ + { + "role": "user", + "content": "Best method to prepare catfish (very soft flesh)?" + }, + { + "role": "assistant", + "content": "Dredging in lightly salted cornmeal and then frying (shallow frying is fine, but deep frying is magical) is an absolute classic in the Southern US, where catfish eating is big" + }, + { + "role": "user", + "content": "What is another way to cook it?" + }, + { + "role": "assistant", + "content": "Recipes for flounder or sole (Sole a la Meuniere for example), or ones that look for rockfish or striped bass will work really well" + }, + { + "role": "user", + "content": "Can I substitute something else for the cornmeal if I fry it?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long should it be fried?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are there any other instructions for frying it to have it to have it turn out well?" + } + ], + "answers": [ + "the flavor intrusive in some applications, adding spicyness or acid (lemon juice, vinegar) will mute it", + "the flavor intrusive in some applications, adding spicyness or acid (lemon juice, vinegar) will mute it", + "I let them sit on a wire rack for a minute or so before frying to set the cornmeal", + "I usually just put the plain filets in the cornmeal without first dipping in egg or milk. I don't think it's necessary--though I'd go with milk if I were forced to use something." + ] + }, + { + "ctxs": [ + { + "title": "Best method to prepare catfish (very soft flesh)?", + "text": "Dredging in lightly salted cornmeal and then frying (shallow frying is fine, but deep frying is magical) is an absolute classic in the Southern US, where catfish eating is big. I usually just put the plain filets in the cornmeal without first dipping in egg or milk. I don't think it's necessary--though I'd go with milk if I were forced to use something. After dredging, I let them sit on a wire rack for a minute or so before frying to set the cornmeal (which I would do if using egg or milk also).Generally, though, most treatments that work for a mild, tender white fish will work. Recipes for flounder or sole (Sole a la Meuniere for example), or ones that look for rockfish or striped bass will work really well.Bear in mind that catfish does have a distinctive flavor, though it's not really strong. Some people don't care for it, and they tend to describe it as \"muddy\" tasting. Personally, I don't see it. If you like the catfish OK, but find the flavor intrusive in some applications, adding spicyness or acid (lemon juice, vinegar) will mute it." + } + ], + "messages": [ + { + "role": "user", + "content": "Best method to prepare catfish (very soft flesh)?" + }, + { + "role": "assistant", + "content": "Dredging in lightly salted cornmeal and then frying (shallow frying is fine, but deep frying is magical) is an absolute classic in the Southern US, where catfish eating is big" + }, + { + "role": "user", + "content": "What is another way to cook it?" + }, + { + "role": "assistant", + "content": "Recipes for flounder or sole (Sole a la Meuniere for example), or ones that look for rockfish or striped bass will work really well" + }, + { + "role": "user", + "content": "Can I substitute something else for the cornmeal if I fry it?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long should it be fried?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are there any other instructions for frying it to have it to have it turn out well?" + }, + { + "role": "assistant", + "content": "the flavor intrusive in some applications, adding spicyness or acid (lemon juice, vinegar) will mute it" + }, + { + "role": "user", + "content": "Are there any ways to prepare or serve it that make it the most appealing?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Will using a knife sharpener reduce the lifetime of my knife?", + "text": "You should use both. Knives have a very thin ragged edge (the burr) that is too small to see, which gets pushed over from use, and which makes the knife seem dull. A honing steel straightens this burr out. I use a honing steel before I cook every day.Over time, the burr wears down, or can no longer be straightened. At this point, you will need to use the sharpener, which actually removes metal from the blade. One metaphor would be that if your knife was carpet, honing is like vacuuming, and sharpening is like steam cleaning." + } + ], + "messages": [ + { + "role": "user", + "content": "Will using a knife sharpener reduce the lifetime of my knife?" + } + ], + "answers": [ + "use the sharpener, which actually removes metal from the blade", + "use the sharpener, which actually removes metal from the blade", + "One metaphor would be that if your knife was carpet, honing is like vacuuming, and sharpening is like steam cleaning.", + "use the sharpener, which actually removes metal from the blade" + ] + }, + { + "ctxs": [ + { + "title": "Will using a knife sharpener reduce the lifetime of my knife?", + "text": "You should use both. Knives have a very thin ragged edge (the burr) that is too small to see, which gets pushed over from use, and which makes the knife seem dull. A honing steel straightens this burr out. I use a honing steel before I cook every day.Over time, the burr wears down, or can no longer be straightened. At this point, you will need to use the sharpener, which actually removes metal from the blade. One metaphor would be that if your knife was carpet, honing is like vacuuming, and sharpening is like steam cleaning." + } + ], + "messages": [ + { + "role": "user", + "content": "Will using a knife sharpener reduce the lifetime of my knife?" + }, + { + "role": "assistant", + "content": "use the sharpener, which actually removes metal from the blade" + }, + { + "role": "user", + "content": "Is there a better way to sharpen my knife?" + } + ], + "answers": [ + "A honing steel straightens this burr out", + "A honing steel straightens this burr out", + "I use a honing steel", + "A honing steel straightens this burr out" + ] + }, + { + "ctxs": [ + { + "title": "Will using a knife sharpener reduce the lifetime of my knife?", + "text": "You should use both. Knives have a very thin ragged edge (the burr) that is too small to see, which gets pushed over from use, and which makes the knife seem dull. A honing steel straightens this burr out. I use a honing steel before I cook every day.Over time, the burr wears down, or can no longer be straightened. At this point, you will need to use the sharpener, which actually removes metal from the blade. One metaphor would be that if your knife was carpet, honing is like vacuuming, and sharpening is like steam cleaning." + } + ], + "messages": [ + { + "role": "user", + "content": "Will using a knife sharpener reduce the lifetime of my knife?" + }, + { + "role": "assistant", + "content": "use the sharpener, which actually removes metal from the blade" + }, + { + "role": "user", + "content": "Is there a better way to sharpen my knife?" + }, + { + "role": "assistant", + "content": "A honing steel straightens this burr out" + }, + { + "role": "user", + "content": "What are other methods to sharpen a knife?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Bake frozen pizza without a tray - will it melt and drip?", + "text": "I have baked many a frozen pizza without a tray and never had a pizza lose structural integrity like that. The oven should be quite hot (usually the box will specify at least 400\u00b0F).Usually the difficulty arises when it's time to get the pizza out of the oven. I suggest a baking tray with no sides." + } + ], + "messages": [ + { + "role": "user", + "content": "Bake frozen pizza without a tray - will it melt and drip?" + } + ], + "answers": [ + "Usually the difficulty arises when it's time to get the pizza out of the oven. I suggest a baking tray with no sides.", + "Usually the difficulty arises when it's time to get the pizza out of the oven. I suggest a baking tray with no sides.", + "I have baked many a frozen pizza without a tray and never had a pizza lose structural integrity like that.", + "I have baked many a frozen pizza without a tray and never had a pizza lose structural integrity like that." + ] + }, + { + "ctxs": [ + { + "title": "Bake frozen pizza without a tray - will it melt and drip?", + "text": "I have baked many a frozen pizza without a tray and never had a pizza lose structural integrity like that. The oven should be quite hot (usually the box will specify at least 400\u00b0F).Usually the difficulty arises when it's time to get the pizza out of the oven. I suggest a baking tray with no sides." + } + ], + "messages": [ + { + "role": "user", + "content": "Bake frozen pizza without a tray - will it melt and drip?" + }, + { + "role": "assistant", + "content": "Usually the difficulty arises when it's time to get the pizza out of the oven. I suggest a baking tray with no sides." + }, + { + "role": "user", + "content": "How can frozen pizza be baked in an oven without a tray, without running the risk of melting like in the picture below (found on the Internet)?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Do you need to cook tomato puree?", + "text": "While it is perfectly safe to eat tomato puree without cooking it, it is not generally recommended.Uncooked tomato puree in a sauce can be undesirably sour and have a rather raw, rough flavour.If you don't mind this then go ahead, but I would recommend simmering the sauce for at least another 10 minutes after adding the puree." + } + ], + "messages": [ + { + "role": "user", + "content": "Do you need to cook tomato puree?" + } + ], + "answers": [ + "it is perfectly safe to eat tomato puree without cooking it, it is not generally recommended", + "it is perfectly safe to eat tomato puree without cooking it, it is not generally recommended", + "it is perfectly safe to eat tomato puree without cooking it", + "While it is perfectly safe to eat tomato puree without cooking it, it is not generally recommended." + ] + }, + { + "ctxs": [ + { + "title": "Do you need to cook tomato puree?", + "text": "While it is perfectly safe to eat tomato puree without cooking it, it is not generally recommended.Uncooked tomato puree in a sauce can be undesirably sour and have a rather raw, rough flavour.If you don't mind this then go ahead, but I would recommend simmering the sauce for at least another 10 minutes after adding the puree." + } + ], + "messages": [ + { + "role": "user", + "content": "Do you need to cook tomato puree?" + }, + { + "role": "assistant", + "content": "it is perfectly safe to eat tomato puree without cooking it, it is not generally recommended" + }, + { + "role": "user", + "content": "Why is it not generally recommended?" + } + ], + "answers": [ + "Uncooked tomato puree in a sauce can be undesirably sour and have a rather raw, rough flavour", + "Uncooked tomato puree in a sauce can be undesirably sour and have a rather raw, rough flavour", + "Uncooked tomato puree in a sauce can be undesirably sour and have a rather raw, rough flavour.", + "Uncooked tomato puree in a sauce can be undesirably sour and have a rather raw, rough flavour." + ] + }, + { + "ctxs": [ + { + "title": "Do you need to cook tomato puree?", + "text": "While it is perfectly safe to eat tomato puree without cooking it, it is not generally recommended.Uncooked tomato puree in a sauce can be undesirably sour and have a rather raw, rough flavour.If you don't mind this then go ahead, but I would recommend simmering the sauce for at least another 10 minutes after adding the puree." + } + ], + "messages": [ + { + "role": "user", + "content": "Do you need to cook tomato puree?" + }, + { + "role": "assistant", + "content": "it is perfectly safe to eat tomato puree without cooking it, it is not generally recommended" + }, + { + "role": "user", + "content": "Why is it not generally recommended?" + }, + { + "role": "assistant", + "content": "Uncooked tomato puree in a sauce can be undesirably sour and have a rather raw, rough flavour" + }, + { + "role": "user", + "content": "How long should I cook it?" + } + ], + "answers": [ + "I would recommend simmering the sauce for at least another 10 minutes after adding the puree", + "I would recommend simmering the sauce for at least another 10 minutes after adding the puree", + "for at least another 10 minutes", + "I would recommend simmering the sauce for at least another 10 minutes after adding the puree." + ] + }, + { + "ctxs": [ + { + "title": "Do you need to cook tomato puree?", + "text": "While it is perfectly safe to eat tomato puree without cooking it, it is not generally recommended.Uncooked tomato puree in a sauce can be undesirably sour and have a rather raw, rough flavour.If you don't mind this then go ahead, but I would recommend simmering the sauce for at least another 10 minutes after adding the puree." + } + ], + "messages": [ + { + "role": "user", + "content": "Do you need to cook tomato puree?" + }, + { + "role": "assistant", + "content": "it is perfectly safe to eat tomato puree without cooking it, it is not generally recommended" + }, + { + "role": "user", + "content": "Why is it not generally recommended?" + }, + { + "role": "assistant", + "content": "Uncooked tomato puree in a sauce can be undesirably sour and have a rather raw, rough flavour" + }, + { + "role": "user", + "content": "How long should I cook it?" + }, + { + "role": "assistant", + "content": "I would recommend simmering the sauce for at least another 10 minutes after adding the puree" + }, + { + "role": "user", + "content": "How high should the heat be?" + } + ], + "answers": [ + "I would recommend simmering", + "I would recommend simmering", + "simmering", + "I would recommend simmering" + ] + }, + { + "ctxs": [ + { + "title": "Do you need to cook tomato puree?", + "text": "While it is perfectly safe to eat tomato puree without cooking it, it is not generally recommended.Uncooked tomato puree in a sauce can be undesirably sour and have a rather raw, rough flavour.If you don't mind this then go ahead, but I would recommend simmering the sauce for at least another 10 minutes after adding the puree." + } + ], + "messages": [ + { + "role": "user", + "content": "Do you need to cook tomato puree?" + }, + { + "role": "assistant", + "content": "it is perfectly safe to eat tomato puree without cooking it, it is not generally recommended" + }, + { + "role": "user", + "content": "Why is it not generally recommended?" + }, + { + "role": "assistant", + "content": "Uncooked tomato puree in a sauce can be undesirably sour and have a rather raw, rough flavour" + }, + { + "role": "user", + "content": "How long should I cook it?" + }, + { + "role": "assistant", + "content": "I would recommend simmering the sauce for at least another 10 minutes after adding the puree" + }, + { + "role": "user", + "content": "How high should the heat be?" + }, + { + "role": "assistant", + "content": "I would recommend simmering" + }, + { + "role": "user", + "content": "What else can I use to thicken a tomato sauce?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Do you need to cook tomato puree?", + "text": "While it is perfectly safe to eat tomato puree without cooking it, it is not generally recommended.Uncooked tomato puree in a sauce can be undesirably sour and have a rather raw, rough flavour.If you don't mind this then go ahead, but I would recommend simmering the sauce for at least another 10 minutes after adding the puree." + } + ], + "messages": [ + { + "role": "user", + "content": "Do you need to cook tomato puree?" + }, + { + "role": "assistant", + "content": "it is perfectly safe to eat tomato puree without cooking it, it is not generally recommended" + }, + { + "role": "user", + "content": "Why is it not generally recommended?" + }, + { + "role": "assistant", + "content": "Uncooked tomato puree in a sauce can be undesirably sour and have a rather raw, rough flavour" + }, + { + "role": "user", + "content": "How long should I cook it?" + }, + { + "role": "assistant", + "content": "I would recommend simmering the sauce for at least another 10 minutes after adding the puree" + }, + { + "role": "user", + "content": "How high should the heat be?" + }, + { + "role": "assistant", + "content": "I would recommend simmering" + }, + { + "role": "user", + "content": "What else can I use to thicken a tomato sauce?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is using tinned tomatoes okay for making a tomato sauce?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Do you need to cook tomato puree?", + "text": "While it is perfectly safe to eat tomato puree without cooking it, it is not generally recommended.Uncooked tomato puree in a sauce can be undesirably sour and have a rather raw, rough flavour.If you don't mind this then go ahead, but I would recommend simmering the sauce for at least another 10 minutes after adding the puree." + } + ], + "messages": [ + { + "role": "user", + "content": "Do you need to cook tomato puree?" + }, + { + "role": "assistant", + "content": "it is perfectly safe to eat tomato puree without cooking it, it is not generally recommended" + }, + { + "role": "user", + "content": "Why is it not generally recommended?" + }, + { + "role": "assistant", + "content": "Uncooked tomato puree in a sauce can be undesirably sour and have a rather raw, rough flavour" + }, + { + "role": "user", + "content": "How long should I cook it?" + }, + { + "role": "assistant", + "content": "I would recommend simmering the sauce for at least another 10 minutes after adding the puree" + }, + { + "role": "user", + "content": "How high should the heat be?" + }, + { + "role": "assistant", + "content": "I would recommend simmering" + }, + { + "role": "user", + "content": "What else can I use to thicken a tomato sauce?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is using tinned tomatoes okay for making a tomato sauce?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What is the best way to make a tomato sauce?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What does non-tempered couverture chocolate taste like?", + "text": "Couverture chocolate is generally used in coating and molding because it has such a nice sheen due to its high cocoa butter content. It's usually very high quality and so should taste very good straight out of the bag, although the texture will be more creamy than non couverture chocolates.Couverture is not better than other high quality chocolate, just for a specific application. You won't find much chocolate candy made from it, that's not because the chocolate isn't good stuff, it simply that the effect the makers intend requires a lower level of cocoa butter. As for how to tell good quality chocolate from poor quality the best way to tell is to taste it." + } + ], + "messages": [ + { + "role": "user", + "content": "What does non-tempered couverture chocolate taste like?" + } + ], + "answers": [ + "It's usually very high quality and so should taste very good straight out of the bag", + "It's usually very high quality and so should taste very good straight out of the bag", + "It's usually very high quality and so should taste very good straight out of the bag, although the texture will be more creamy than non couverture chocolates", + "should taste very good straight out of the bag" + ] + }, + { + "ctxs": [ + { + "title": "What does non-tempered couverture chocolate taste like?", + "text": "Couverture chocolate is generally used in coating and molding because it has such a nice sheen due to its high cocoa butter content. It's usually very high quality and so should taste very good straight out of the bag, although the texture will be more creamy than non couverture chocolates.Couverture is not better than other high quality chocolate, just for a specific application. You won't find much chocolate candy made from it, that's not because the chocolate isn't good stuff, it simply that the effect the makers intend requires a lower level of cocoa butter. As for how to tell good quality chocolate from poor quality the best way to tell is to taste it." + } + ], + "messages": [ + { + "role": "user", + "content": "What does non-tempered couverture chocolate taste like?" + }, + { + "role": "assistant", + "content": "It's usually very high quality and so should taste very good straight out of the bag" + }, + { + "role": "user", + "content": "Is there a sure way to distinguish fake chocolate from the real chocolate?" + } + ], + "answers": [ + "As for how to tell good quality chocolate from poor quality the best way to tell is to taste it", + "As for how to tell good quality chocolate from poor quality the best way to tell is to taste it", + "As for how to tell good quality chocolate from poor quality the best way to tell is to taste it.", + "As for how to tell good quality chocolate from poor quality the best way to tell is to taste it." + ] + }, + { + "ctxs": [ + { + "title": "What does non-tempered couverture chocolate taste like?", + "text": "Couverture chocolate is generally used in coating and molding because it has such a nice sheen due to its high cocoa butter content. It's usually very high quality and so should taste very good straight out of the bag, although the texture will be more creamy than non couverture chocolates.Couverture is not better than other high quality chocolate, just for a specific application. You won't find much chocolate candy made from it, that's not because the chocolate isn't good stuff, it simply that the effect the makers intend requires a lower level of cocoa butter. As for how to tell good quality chocolate from poor quality the best way to tell is to taste it." + } + ], + "messages": [ + { + "role": "user", + "content": "What does non-tempered couverture chocolate taste like?" + }, + { + "role": "assistant", + "content": "It's usually very high quality and so should taste very good straight out of the bag" + }, + { + "role": "user", + "content": "Is there a sure way to distinguish fake chocolate from the real chocolate?" + }, + { + "role": "assistant", + "content": "As for how to tell good quality chocolate from poor quality the best way to tell is to taste it" + }, + { + "role": "user", + "content": "Tell me chocolate is made out of cacoa is semi-sweet chocolate closer to the real flavor of genuine chocolate?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What does non-tempered couverture chocolate taste like?", + "text": "Couverture chocolate is generally used in coating and molding because it has such a nice sheen due to its high cocoa butter content. It's usually very high quality and so should taste very good straight out of the bag, although the texture will be more creamy than non couverture chocolates.Couverture is not better than other high quality chocolate, just for a specific application. You won't find much chocolate candy made from it, that's not because the chocolate isn't good stuff, it simply that the effect the makers intend requires a lower level of cocoa butter. As for how to tell good quality chocolate from poor quality the best way to tell is to taste it." + } + ], + "messages": [ + { + "role": "user", + "content": "What does non-tempered couverture chocolate taste like?" + }, + { + "role": "assistant", + "content": "It's usually very high quality and so should taste very good straight out of the bag" + }, + { + "role": "user", + "content": "Is there a sure way to distinguish fake chocolate from the real chocolate?" + }, + { + "role": "assistant", + "content": "As for how to tell good quality chocolate from poor quality the best way to tell is to taste it" + }, + { + "role": "user", + "content": "Tell me chocolate is made out of cacoa is semi-sweet chocolate closer to the real flavor of genuine chocolate?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can heat make real chocolate behave differently?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How do I concentrate the flavor in orange juice?", + "text": "The only good way I know of to concentrate fresh orange juice and maintain the flavor is by removing the water. But not by heating it, as the heat will destroy the flavor.You need a vacuum distiller or freeze dryer for your orange juice. Pulling a vacuum will boil the juice at room temperature, removing the water without adding any heat." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I concentrate the flavor in orange juice?" + } + ], + "answers": [ + "by removing the water", + "by removing the water", + "vacuum distiller or freeze dryer", + "You need a vacuum distiller or freeze dryer for your orange juice. Pulling a vacuum will boil the juice at room temperature, removing the water without adding any heat." + ] + }, + { + "ctxs": [ + { + "title": "How do I concentrate the flavor in orange juice?", + "text": "The only good way I know of to concentrate fresh orange juice and maintain the flavor is by removing the water. But not by heating it, as the heat will destroy the flavor.You need a vacuum distiller or freeze dryer for your orange juice. Pulling a vacuum will boil the juice at room temperature, removing the water without adding any heat." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I concentrate the flavor in orange juice?" + }, + { + "role": "assistant", + "content": "by removing the water" + }, + { + "role": "user", + "content": "What happens if I remove the water?" + } + ], + "answers": [ + "concentrate", + "concentrate", + "concentrate fresh orange juice and maintain the flavor is by removing the water", + "concentrate fresh orange juice and maintain the flavor" + ] + }, + { + "ctxs": [ + { + "title": "How do I concentrate the flavor in orange juice?", + "text": "The only good way I know of to concentrate fresh orange juice and maintain the flavor is by removing the water. But not by heating it, as the heat will destroy the flavor.You need a vacuum distiller or freeze dryer for your orange juice. Pulling a vacuum will boil the juice at room temperature, removing the water without adding any heat." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I concentrate the flavor in orange juice?" + }, + { + "role": "assistant", + "content": "by removing the water" + }, + { + "role": "user", + "content": "What happens if I remove the water?" + }, + { + "role": "assistant", + "content": "concentrate" + }, + { + "role": "user", + "content": "What is a way I can remove the water?" + } + ], + "answers": [ + "You need a vacuum distiller or freeze dryer for your orange juice. Pulling a vacuum will boil the juice at room temperature, removing the water without adding any heat", + "You need a vacuum distiller or freeze dryer for your orange juice. Pulling a vacuum will boil the juice at room temperature, removing the water without adding any heat", + "You need a vacuum distiller or freeze dryer for your orange juice. Pulling a vacuum will boil the juice at room temperature, removing the water without adding any heat.", + "Pulling a vacuum will boil the juice at room temperature, removing the water without adding any heat." + ] + }, + { + "ctxs": [ + { + "title": "How do I concentrate the flavor in orange juice?", + "text": "The only good way I know of to concentrate fresh orange juice and maintain the flavor is by removing the water. But not by heating it, as the heat will destroy the flavor.You need a vacuum distiller or freeze dryer for your orange juice. Pulling a vacuum will boil the juice at room temperature, removing the water without adding any heat." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I concentrate the flavor in orange juice?" + }, + { + "role": "assistant", + "content": "by removing the water" + }, + { + "role": "user", + "content": "What happens if I remove the water?" + }, + { + "role": "assistant", + "content": "concentrate" + }, + { + "role": "user", + "content": "What is a way I can remove the water?" + }, + { + "role": "assistant", + "content": "You need a vacuum distiller or freeze dryer for your orange juice. Pulling a vacuum will boil the juice at room temperature, removing the water without adding any heat" + }, + { + "role": "user", + "content": "Will the texture change after removing the water?" + } + ], + "answers": [ + "The only good way I know of to concentrate fresh orange juice and maintain the flavor", + "The only good way I know of to concentrate fresh orange juice and maintain the flavor", + "The only good way I know of to concentrate fresh orange juice and maintain the flavor", + "The only good way I know of to concentrate fresh orange juice and maintain the flavor" + ] + }, + { + "ctxs": [ + { + "title": "How do I concentrate the flavor in orange juice?", + "text": "The only good way I know of to concentrate fresh orange juice and maintain the flavor is by removing the water. But not by heating it, as the heat will destroy the flavor.You need a vacuum distiller or freeze dryer for your orange juice. Pulling a vacuum will boil the juice at room temperature, removing the water without adding any heat." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I concentrate the flavor in orange juice?" + }, + { + "role": "assistant", + "content": "by removing the water" + }, + { + "role": "user", + "content": "What happens if I remove the water?" + }, + { + "role": "assistant", + "content": "concentrate" + }, + { + "role": "user", + "content": "What is a way I can remove the water?" + }, + { + "role": "assistant", + "content": "You need a vacuum distiller or freeze dryer for your orange juice. Pulling a vacuum will boil the juice at room temperature, removing the water without adding any heat" + }, + { + "role": "user", + "content": "Will the texture change after removing the water?" + }, + { + "role": "assistant", + "content": "The only good way I know of to concentrate fresh orange juice and maintain the flavor" + }, + { + "role": "user", + "content": "Is there another way I can remove the water?" + } + ], + "answers": [ + "by heating it, as the heat will destroy the flavor", + "by heating it, as the heat will destroy the flavor", + "by heating it, as the heat will destroy the flavor", + "Pulling a vacuum will boil the juice at room temperature, removing the water without adding any heat." + ] + }, + { + "ctxs": [ + { + "title": "How do I concentrate the flavor in orange juice?", + "text": "The only good way I know of to concentrate fresh orange juice and maintain the flavor is by removing the water. But not by heating it, as the heat will destroy the flavor.You need a vacuum distiller or freeze dryer for your orange juice. Pulling a vacuum will boil the juice at room temperature, removing the water without adding any heat." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I concentrate the flavor in orange juice?" + }, + { + "role": "assistant", + "content": "by removing the water" + }, + { + "role": "user", + "content": "What happens if I remove the water?" + }, + { + "role": "assistant", + "content": "concentrate" + }, + { + "role": "user", + "content": "What is a way I can remove the water?" + }, + { + "role": "assistant", + "content": "You need a vacuum distiller or freeze dryer for your orange juice. Pulling a vacuum will boil the juice at room temperature, removing the water without adding any heat" + }, + { + "role": "user", + "content": "Will the texture change after removing the water?" + }, + { + "role": "assistant", + "content": "The only good way I know of to concentrate fresh orange juice and maintain the flavor" + }, + { + "role": "user", + "content": "Is there another way I can remove the water?" + }, + { + "role": "assistant", + "content": "by heating it, as the heat will destroy the flavor" + }, + { + "role": "user", + "content": "Is a pulling vacuum the best way to remove water from orange juice?" + } + ], + "answers": [ + "maintain the flavor", + "maintain the flavor", + "Pulling a vacuum will boil the juice at room temperature, removing the water without adding any heat.", + "Pulling a vacuum will boil the juice at room temperature, removing the water without adding any heat." + ] + }, + { + "ctxs": [ + { + "title": "How long does a fruit and sugar mixture last?", + "text": "It depends on a lot of factors: what you're describing isn't much different from making jam, and homemade jam is good for about a month, once you open it. Assuming you got the temp high enough to kill all the bacteria, the time will depend entirely on PH and water content. The more acidic, and the less watery the better.Generally things like this freeze well though, so, when in doubt, throw it in the freezer." + } + ], + "messages": [ + { + "role": "user", + "content": "How long does a fruit and sugar mixture last?" + } + ], + "answers": [ + "It depends on a lot of factors: what you're describing isn't much different from making jam, and homemade jam is good for about a month, once you open it", + "It depends on a lot of factors: what you're describing isn't much different from making jam, and homemade jam is good for about a month, once you open it", + "homemade jam is good for about a month, once you open it.", + "It depends on a lot of factors: what you're describing isn't much different from making jam, and homemade jam is good for about a month, once you open it" + ] + }, + { + "ctxs": [ + { + "title": "How long does a fruit and sugar mixture last?", + "text": "It depends on a lot of factors: what you're describing isn't much different from making jam, and homemade jam is good for about a month, once you open it. Assuming you got the temp high enough to kill all the bacteria, the time will depend entirely on PH and water content. The more acidic, and the less watery the better.Generally things like this freeze well though, so, when in doubt, throw it in the freezer." + } + ], + "messages": [ + { + "role": "user", + "content": "How long does a fruit and sugar mixture last?" + }, + { + "role": "assistant", + "content": "It depends on a lot of factors: what you're describing isn't much different from making jam, and homemade jam is good for about a month, once you open it" + }, + { + "role": "user", + "content": "How will I know when it is going bad?" + } + ], + "answers": [ + "Assuming you got the temp high enough to kill all the bacteria, the time will depend entirely on PH and water content. The more acidic, and the less watery the better", + "Assuming you got the temp high enough to kill all the bacteria, the time will depend entirely on PH and water content. The more acidic, and the less watery the better", + "Assuming you got the temp high enough to kill all the bacteria, the time will depend entirely on PH and water content.", + "It depends on a lot of factors" + ] + }, + { + "ctxs": [ + { + "title": "How long does a fruit and sugar mixture last?", + "text": "It depends on a lot of factors: what you're describing isn't much different from making jam, and homemade jam is good for about a month, once you open it. Assuming you got the temp high enough to kill all the bacteria, the time will depend entirely on PH and water content. The more acidic, and the less watery the better.Generally things like this freeze well though, so, when in doubt, throw it in the freezer." + } + ], + "messages": [ + { + "role": "user", + "content": "How long does a fruit and sugar mixture last?" + }, + { + "role": "assistant", + "content": "It depends on a lot of factors: what you're describing isn't much different from making jam, and homemade jam is good for about a month, once you open it" + }, + { + "role": "user", + "content": "How will I know when it is going bad?" + }, + { + "role": "assistant", + "content": "Assuming you got the temp high enough to kill all the bacteria, the time will depend entirely on PH and water content. The more acidic, and the less watery the better" + }, + { + "role": "user", + "content": "Would it smell funny if it was bad?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why does leftover pizza dough make terrible bread?", + "text": "I'd say your problem is that the yeast has exhausted the food in the dough before you even get the leftover dough in the fridge. When you pull it out the next morning, the yeast does nothing or very little because there are no more sugars left for it to eat. And not only will this prevent rising, it will also limit browning because it's at least partly the sugars that brown in the oven.You could work some more flour (and water, to maintain hydration) into your dough as yeast food--maybe even a little sugar if you want--and then rise/form/rise and bake. But at that point you're doing what @tmow suggests--just using your pizza dough as a starter for new bread." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does leftover pizza dough make terrible bread?" + } + ], + "answers": [ + "I'd say your problem is that the yeast has exhausted the food in the dough", + "I'd say your problem is that the yeast has exhausted the food in the dough", + "I'd say your problem is that the yeast has exhausted the food in the dough", + "the yeast does nothing or very little because there are no more sugars left for it to eat." + ] + }, + { + "ctxs": [ + { + "title": "Why does leftover pizza dough make terrible bread?", + "text": "I'd say your problem is that the yeast has exhausted the food in the dough before you even get the leftover dough in the fridge. When you pull it out the next morning, the yeast does nothing or very little because there are no more sugars left for it to eat. And not only will this prevent rising, it will also limit browning because it's at least partly the sugars that brown in the oven.You could work some more flour (and water, to maintain hydration) into your dough as yeast food--maybe even a little sugar if you want--and then rise/form/rise and bake. But at that point you're doing what @tmow suggests--just using your pizza dough as a starter for new bread." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does leftover pizza dough make terrible bread?" + }, + { + "role": "assistant", + "content": "I'd say your problem is that the yeast has exhausted the food in the dough" + }, + { + "role": "user", + "content": "Would the yeast really cause that?" + } + ], + "answers": [ + "the yeast does nothing or very little because there are no more sugars left for it to eat", + "the yeast does nothing or very little because there are no more sugars left for it to eat", + "the yeast does nothing or very little because there are no more sugars left for it to eat", + "the yeast does nothing or very little because there are no more sugars left for it to eat." + ] + }, + { + "ctxs": [ + { + "title": "Why does leftover pizza dough make terrible bread?", + "text": "I'd say your problem is that the yeast has exhausted the food in the dough before you even get the leftover dough in the fridge. When you pull it out the next morning, the yeast does nothing or very little because there are no more sugars left for it to eat. And not only will this prevent rising, it will also limit browning because it's at least partly the sugars that brown in the oven.You could work some more flour (and water, to maintain hydration) into your dough as yeast food--maybe even a little sugar if you want--and then rise/form/rise and bake. But at that point you're doing what @tmow suggests--just using your pizza dough as a starter for new bread." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does leftover pizza dough make terrible bread?" + }, + { + "role": "assistant", + "content": "I'd say your problem is that the yeast has exhausted the food in the dough" + }, + { + "role": "user", + "content": "Would the yeast really cause that?" + }, + { + "role": "assistant", + "content": "the yeast does nothing or very little because there are no more sugars left for it to eat" + }, + { + "role": "user", + "content": "Is there something I can do to make my leftover dough usable for something other than pizza?" + } + ], + "answers": [ + "You could work some more flour (and water, to maintain hydration) into your dough as yeast food--maybe even a little sugar if you want--and then rise/form/rise and bake", + "You could work some more flour (and water, to maintain hydration) into your dough as yeast food--maybe even a little sugar if you want--and then rise/form/rise and bake", + "You could work some more flour (and water, to maintain hydration) into your dough as yeast food--maybe even a little sugar if you want--and then rise/form/rise and bake", + "You could work some more flour (and water, to maintain hydration) into your dough as yeast food" + ] + }, + { + "ctxs": [ + { + "title": "Why does leftover pizza dough make terrible bread?", + "text": "I'd say your problem is that the yeast has exhausted the food in the dough before you even get the leftover dough in the fridge. When you pull it out the next morning, the yeast does nothing or very little because there are no more sugars left for it to eat. And not only will this prevent rising, it will also limit browning because it's at least partly the sugars that brown in the oven.You could work some more flour (and water, to maintain hydration) into your dough as yeast food--maybe even a little sugar if you want--and then rise/form/rise and bake. But at that point you're doing what @tmow suggests--just using your pizza dough as a starter for new bread." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does leftover pizza dough make terrible bread?" + }, + { + "role": "assistant", + "content": "I'd say your problem is that the yeast has exhausted the food in the dough" + }, + { + "role": "user", + "content": "Would the yeast really cause that?" + }, + { + "role": "assistant", + "content": "the yeast does nothing or very little because there are no more sugars left for it to eat" + }, + { + "role": "user", + "content": "Is there something I can do to make my leftover dough usable for something other than pizza?" + }, + { + "role": "assistant", + "content": "You could work some more flour (and water, to maintain hydration) into your dough as yeast food--maybe even a little sugar if you want--and then rise/form/rise and bake" + }, + { + "role": "user", + "content": "Will that really work to make the dough rise again?" + } + ], + "answers": [ + "using your pizza dough as a starter for new bread", + "using your pizza dough as a starter for new bread", + "the yeast does nothing or very little because there are no more sugars left for it to eat.", + "You could work some more flour (and water, to maintain hydration) into your dough as yeast food--maybe even a little sugar if you want--and then rise/form/rise and bake." + ] + }, + { + "ctxs": [ + { + "title": "Why does leftover pizza dough make terrible bread?", + "text": "I'd say your problem is that the yeast has exhausted the food in the dough before you even get the leftover dough in the fridge. When you pull it out the next morning, the yeast does nothing or very little because there are no more sugars left for it to eat. And not only will this prevent rising, it will also limit browning because it's at least partly the sugars that brown in the oven.You could work some more flour (and water, to maintain hydration) into your dough as yeast food--maybe even a little sugar if you want--and then rise/form/rise and bake. But at that point you're doing what @tmow suggests--just using your pizza dough as a starter for new bread." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does leftover pizza dough make terrible bread?" + }, + { + "role": "assistant", + "content": "I'd say your problem is that the yeast has exhausted the food in the dough" + }, + { + "role": "user", + "content": "Would the yeast really cause that?" + }, + { + "role": "assistant", + "content": "the yeast does nothing or very little because there are no more sugars left for it to eat" + }, + { + "role": "user", + "content": "Is there something I can do to make my leftover dough usable for something other than pizza?" + }, + { + "role": "assistant", + "content": "You could work some more flour (and water, to maintain hydration) into your dough as yeast food--maybe even a little sugar if you want--and then rise/form/rise and bake" + }, + { + "role": "user", + "content": "Will that really work to make the dough rise again?" + }, + { + "role": "assistant", + "content": "using your pizza dough as a starter for new bread" + }, + { + "role": "user", + "content": "How long should I let it rise for?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why does leftover pizza dough make terrible bread?", + "text": "I'd say your problem is that the yeast has exhausted the food in the dough before you even get the leftover dough in the fridge. When you pull it out the next morning, the yeast does nothing or very little because there are no more sugars left for it to eat. And not only will this prevent rising, it will also limit browning because it's at least partly the sugars that brown in the oven.You could work some more flour (and water, to maintain hydration) into your dough as yeast food--maybe even a little sugar if you want--and then rise/form/rise and bake. But at that point you're doing what @tmow suggests--just using your pizza dough as a starter for new bread." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does leftover pizza dough make terrible bread?" + }, + { + "role": "assistant", + "content": "I'd say your problem is that the yeast has exhausted the food in the dough" + }, + { + "role": "user", + "content": "Would the yeast really cause that?" + }, + { + "role": "assistant", + "content": "the yeast does nothing or very little because there are no more sugars left for it to eat" + }, + { + "role": "user", + "content": "Is there something I can do to make my leftover dough usable for something other than pizza?" + }, + { + "role": "assistant", + "content": "You could work some more flour (and water, to maintain hydration) into your dough as yeast food--maybe even a little sugar if you want--and then rise/form/rise and bake" + }, + { + "role": "user", + "content": "Will that really work to make the dough rise again?" + }, + { + "role": "assistant", + "content": "using your pizza dough as a starter for new bread" + }, + { + "role": "user", + "content": "How long should I let it rise for?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How much flour do you think I should add?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "My soup tastes tart... Is it safe to eat?", + "text": "I would not eat any soup containing meat more than a day or two after it was cooked, and certainly not if it smelled suspicious. The logic with this kind of thing is simple. If you have any doubts, chuck it out. Not getting food poisoning is worth losing a little soup over." + } + ], + "messages": [ + { + "role": "user", + "content": "My soup tastes tart... Is it safe to eat?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "My soup tastes tart... Is it safe to eat?", + "text": "I would not eat any soup containing meat more than a day or two after it was cooked, and certainly not if it smelled suspicious. The logic with this kind of thing is simple. If you have any doubts, chuck it out. Not getting food poisoning is worth losing a little soup over." + } + ], + "messages": [ + { + "role": "user", + "content": "My soup tastes tart... Is it safe to eat?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "It smells OK, it has been in the fridge a week. What would cause this to happen?" + } + ], + "answers": [ + "", + "", + "I would not eat any soup containing meat more than a day or two after it was cooked", + "" + ] + }, + { + "ctxs": [ + { + "title": "My soup tastes tart... Is it safe to eat?", + "text": "I would not eat any soup containing meat more than a day or two after it was cooked, and certainly not if it smelled suspicious. The logic with this kind of thing is simple. If you have any doubts, chuck it out. Not getting food poisoning is worth losing a little soup over." + } + ], + "messages": [ + { + "role": "user", + "content": "My soup tastes tart... Is it safe to eat?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "It smells OK, it has been in the fridge a week. What would cause this to happen?" + }, + { + "role": "assistant", + "content": "" + }, + { + "role": "user", + "content": "It was made from Chicken broth, Ground turkey, Ham, Broccoli, Green beans and Onion would any of these cause it to taste tart?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "My soup tastes tart... Is it safe to eat?", + "text": "I would not eat any soup containing meat more than a day or two after it was cooked, and certainly not if it smelled suspicious. The logic with this kind of thing is simple. If you have any doubts, chuck it out. Not getting food poisoning is worth losing a little soup over." + } + ], + "messages": [ + { + "role": "user", + "content": "My soup tastes tart... Is it safe to eat?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "It smells OK, it has been in the fridge a week. What would cause this to happen?" + }, + { + "role": "assistant", + "content": "" + }, + { + "role": "user", + "content": "It was made from Chicken broth, Ground turkey, Ham, Broccoli, Green beans and Onion would any of these cause it to taste tart?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How can I check if it is safe to eat?" + } + ], + "answers": [ + "", + "", + "If you have any doubts, chuck it out", + "" + ] + }, + { + "ctxs": [ + { + "title": "My soup tastes tart... Is it safe to eat?", + "text": "I would not eat any soup containing meat more than a day or two after it was cooked, and certainly not if it smelled suspicious. The logic with this kind of thing is simple. If you have any doubts, chuck it out. Not getting food poisoning is worth losing a little soup over." + } + ], + "messages": [ + { + "role": "user", + "content": "My soup tastes tart... Is it safe to eat?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "It smells OK, it has been in the fridge a week. What would cause this to happen?" + }, + { + "role": "assistant", + "content": "" + }, + { + "role": "user", + "content": "It was made from Chicken broth, Ground turkey, Ham, Broccoli, Green beans and Onion would any of these cause it to taste tart?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How can I check if it is safe to eat?" + }, + { + "role": "assistant", + "content": "" + }, + { + "role": "user", + "content": "Is there a way to prevent this from happening in the future?" + } + ], + "answers": [ + "have", + "have", + "have", + "have" + ] + }, + { + "ctxs": [ + { + "title": "My soup tastes tart... Is it safe to eat?", + "text": "I would not eat any soup containing meat more than a day or two after it was cooked, and certainly not if it smelled suspicious. The logic with this kind of thing is simple. If you have any doubts, chuck it out. Not getting food poisoning is worth losing a little soup over." + } + ], + "messages": [ + { + "role": "user", + "content": "My soup tastes tart... Is it safe to eat?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "It smells OK, it has been in the fridge a week. What would cause this to happen?" + }, + { + "role": "assistant", + "content": "" + }, + { + "role": "user", + "content": "It was made from Chicken broth, Ground turkey, Ham, Broccoli, Green beans and Onion would any of these cause it to taste tart?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How can I check if it is safe to eat?" + }, + { + "role": "assistant", + "content": "" + }, + { + "role": "user", + "content": "Is there a way to prevent this from happening in the future?" + }, + { + "role": "assistant", + "content": "have" + }, + { + "role": "user", + "content": "What is the right temperature?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can I handle black pepper without sneezing?", + "text": "Your local hardware store or DIY shop will likely have an assortment of dust masks you could try. The simplest ones would be cheap and very quick to put on and remove, and should help.It seems a little over the top to have to put on a mask for using pepper, but perhaps you're extra sensitive and it's just something you'll have to deal with.Do you have any reaction at all from eating things with lots of black pepper?Finally, you might look at how you're physically dispensing the pepper. If you're shaking it from a container you're likely to stir up a small cloud of fine pepper dust. If you're not already doing so, consider trying to use a tiny measuring spoon or even the wrong end of a regular spoon to scoop a little pepper out of the container directly and add it to your food--less sprinkling/shaking, less irritant in the air." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I handle black pepper without sneezing?" + } + ], + "answers": [ + "Your local hardware store or DIY shop will likely have an assortment of dust masks you could try. The simplest ones would be cheap and very quick to put on and remove, and should help", + "Your local hardware store or DIY shop will likely have an assortment of dust masks you could try. The simplest ones would be cheap and very quick to put on and remove, and should help", + "use a tiny measuring spoon or even the wrong end of a regular spoon to scoop a little pepper out of the container directly and add it to your food--less sprinkling/shaking, less irritant in the air.", + "look at how you're physically dispensing the pepper. If you're shaking it from a container you're likely to stir up a small cloud of fine pepper dust." + ] + }, + { + "ctxs": [ + { + "title": "How can I handle black pepper without sneezing?", + "text": "Your local hardware store or DIY shop will likely have an assortment of dust masks you could try. The simplest ones would be cheap and very quick to put on and remove, and should help.It seems a little over the top to have to put on a mask for using pepper, but perhaps you're extra sensitive and it's just something you'll have to deal with.Do you have any reaction at all from eating things with lots of black pepper?Finally, you might look at how you're physically dispensing the pepper. If you're shaking it from a container you're likely to stir up a small cloud of fine pepper dust. If you're not already doing so, consider trying to use a tiny measuring spoon or even the wrong end of a regular spoon to scoop a little pepper out of the container directly and add it to your food--less sprinkling/shaking, less irritant in the air." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I handle black pepper without sneezing?" + }, + { + "role": "assistant", + "content": "Your local hardware store or DIY shop will likely have an assortment of dust masks you could try. The simplest ones would be cheap and very quick to put on and remove, and should help" + }, + { + "role": "user", + "content": "Do you really think a dust mask will solve my sneezing problem?" + } + ], + "answers": [ + "you might look at how you're physically dispensing the pepper. If you're shaking it from a container you're likely to stir up a small cloud of fine pepper dust", + "you might look at how you're physically dispensing the pepper. If you're shaking it from a container you're likely to stir up a small cloud of fine pepper dust", + "you might look at how you're physically dispensing the pepper. If you're shaking it from a container you're likely to stir up a small cloud of fine pepper dust", + "use a tiny measuring spoon or even the wrong end of a regular spoon to scoop a little pepper out of the container directly and add it to your food--less sprinkling/shaking, less irritant in the air." + ] + }, + { + "ctxs": [ + { + "title": "How can I handle black pepper without sneezing?", + "text": "Your local hardware store or DIY shop will likely have an assortment of dust masks you could try. The simplest ones would be cheap and very quick to put on and remove, and should help.It seems a little over the top to have to put on a mask for using pepper, but perhaps you're extra sensitive and it's just something you'll have to deal with.Do you have any reaction at all from eating things with lots of black pepper?Finally, you might look at how you're physically dispensing the pepper. If you're shaking it from a container you're likely to stir up a small cloud of fine pepper dust. If you're not already doing so, consider trying to use a tiny measuring spoon or even the wrong end of a regular spoon to scoop a little pepper out of the container directly and add it to your food--less sprinkling/shaking, less irritant in the air." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I handle black pepper without sneezing?" + }, + { + "role": "assistant", + "content": "Your local hardware store or DIY shop will likely have an assortment of dust masks you could try. The simplest ones would be cheap and very quick to put on and remove, and should help" + }, + { + "role": "user", + "content": "Do you really think a dust mask will solve my sneezing problem?" + }, + { + "role": "assistant", + "content": "you might look at how you're physically dispensing the pepper. If you're shaking it from a container you're likely to stir up a small cloud of fine pepper dust" + }, + { + "role": "user", + "content": "Are there special dispensers that can reduce the pepper dust?" + } + ], + "answers": [ + "If you're not already doing so, consider trying to use a tiny measuring spoon or even the wrong end of a regular spoon to scoop a little pepper out of the container directly and add it to your food", + "If you're not already doing so, consider trying to use a tiny measuring spoon or even the wrong end of a regular spoon to scoop a little pepper out of the container directly and add it to your food", + "If you're not already doing so, consider trying to use a tiny measuring spoon or even the wrong end of a regular spoon to scoop a little pepper out of the container directly and add it to your food", + "If you're not already doing so, consider trying to use a tiny measuring spoon or even the wrong end of a regular spoon to scoop a little pepper out of the container directly and add it to your food" + ] + }, + { + "ctxs": [ + { + "title": "How can I handle black pepper without sneezing?", + "text": "Your local hardware store or DIY shop will likely have an assortment of dust masks you could try. The simplest ones would be cheap and very quick to put on and remove, and should help.It seems a little over the top to have to put on a mask for using pepper, but perhaps you're extra sensitive and it's just something you'll have to deal with.Do you have any reaction at all from eating things with lots of black pepper?Finally, you might look at how you're physically dispensing the pepper. If you're shaking it from a container you're likely to stir up a small cloud of fine pepper dust. If you're not already doing so, consider trying to use a tiny measuring spoon or even the wrong end of a regular spoon to scoop a little pepper out of the container directly and add it to your food--less sprinkling/shaking, less irritant in the air." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I handle black pepper without sneezing?" + }, + { + "role": "assistant", + "content": "Your local hardware store or DIY shop will likely have an assortment of dust masks you could try. The simplest ones would be cheap and very quick to put on and remove, and should help" + }, + { + "role": "user", + "content": "Do you really think a dust mask will solve my sneezing problem?" + }, + { + "role": "assistant", + "content": "you might look at how you're physically dispensing the pepper. If you're shaking it from a container you're likely to stir up a small cloud of fine pepper dust" + }, + { + "role": "user", + "content": "Are there special dispensers that can reduce the pepper dust?" + }, + { + "role": "assistant", + "content": "If you're not already doing so, consider trying to use a tiny measuring spoon or even the wrong end of a regular spoon to scoop a little pepper out of the container directly and add it to your food" + }, + { + "role": "user", + "content": "Is there a mild black pepper that maybe would make me less likely to sneeze?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can I handle black pepper without sneezing?", + "text": "Your local hardware store or DIY shop will likely have an assortment of dust masks you could try. The simplest ones would be cheap and very quick to put on and remove, and should help.It seems a little over the top to have to put on a mask for using pepper, but perhaps you're extra sensitive and it's just something you'll have to deal with.Do you have any reaction at all from eating things with lots of black pepper?Finally, you might look at how you're physically dispensing the pepper. If you're shaking it from a container you're likely to stir up a small cloud of fine pepper dust. If you're not already doing so, consider trying to use a tiny measuring spoon or even the wrong end of a regular spoon to scoop a little pepper out of the container directly and add it to your food--less sprinkling/shaking, less irritant in the air." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I handle black pepper without sneezing?" + }, + { + "role": "assistant", + "content": "Your local hardware store or DIY shop will likely have an assortment of dust masks you could try. The simplest ones would be cheap and very quick to put on and remove, and should help" + }, + { + "role": "user", + "content": "Do you really think a dust mask will solve my sneezing problem?" + }, + { + "role": "assistant", + "content": "you might look at how you're physically dispensing the pepper. If you're shaking it from a container you're likely to stir up a small cloud of fine pepper dust" + }, + { + "role": "user", + "content": "Are there special dispensers that can reduce the pepper dust?" + }, + { + "role": "assistant", + "content": "If you're not already doing so, consider trying to use a tiny measuring spoon or even the wrong end of a regular spoon to scoop a little pepper out of the container directly and add it to your food" + }, + { + "role": "user", + "content": "Is there a mild black pepper that maybe would make me less likely to sneeze?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there anything else that might help me avoid sneezing?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can I handle black pepper without sneezing?", + "text": "Your local hardware store or DIY shop will likely have an assortment of dust masks you could try. The simplest ones would be cheap and very quick to put on and remove, and should help.It seems a little over the top to have to put on a mask for using pepper, but perhaps you're extra sensitive and it's just something you'll have to deal with.Do you have any reaction at all from eating things with lots of black pepper?Finally, you might look at how you're physically dispensing the pepper. If you're shaking it from a container you're likely to stir up a small cloud of fine pepper dust. If you're not already doing so, consider trying to use a tiny measuring spoon or even the wrong end of a regular spoon to scoop a little pepper out of the container directly and add it to your food--less sprinkling/shaking, less irritant in the air." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I handle black pepper without sneezing?" + }, + { + "role": "assistant", + "content": "Your local hardware store or DIY shop will likely have an assortment of dust masks you could try. The simplest ones would be cheap and very quick to put on and remove, and should help" + }, + { + "role": "user", + "content": "Do you really think a dust mask will solve my sneezing problem?" + }, + { + "role": "assistant", + "content": "you might look at how you're physically dispensing the pepper. If you're shaking it from a container you're likely to stir up a small cloud of fine pepper dust" + }, + { + "role": "user", + "content": "Are there special dispensers that can reduce the pepper dust?" + }, + { + "role": "assistant", + "content": "If you're not already doing so, consider trying to use a tiny measuring spoon or even the wrong end of a regular spoon to scoop a little pepper out of the container directly and add it to your food" + }, + { + "role": "user", + "content": "Is there a mild black pepper that maybe would make me less likely to sneeze?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there anything else that might help me avoid sneezing?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do the masks come in different sizes?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How long does it take garlic to germinate in the fridge?", + "text": "Germination of garlic is a gradual, slow process, and how long it takes depends a lot on how close to sprouting the garlic was when you originally bought it. Seems to me it would have to sprout faster at room temp, than refrigerated, anyway.I routinely keep garlic in the fridge (shame on me!), and sometimes the garlic will keep in the fridge for at least a month without sprouting (That's about how fast I use it, so I don't have data past a month). On the other hand, I have seen nubby little green/purplish sprouts (abt. 3mm long?) on garlic which I had just purchased; cut them off; garlic was fine - just like your experience. I guess the reason you want to keep the garlic in the fridge during your stay at your friend's house is to avoid unnecessary rancourous arguments - yes? So here's the thing: your friend may be wrong, but for the layman, it's not a huge deal to keep the garlic in or out of refrigerator, as he likes." + } + ], + "messages": [ + { + "role": "user", + "content": "How long does it take garlic to germinate in the fridge?" + } + ], + "answers": [ + "sometimes the garlic will keep in the fridge for at least a month without sprouting", + "sometimes the garlic will keep in the fridge for at least a month without sprouting", + "Germination of garlic is a gradual, slow process, and how long it takes depends a lot on how close to sprouting the garlic was when you originally bought it", + "Germination of garlic is a gradual, slow process, and how long it takes depends a lot on how close to sprouting the garlic was when you originally bought it." + ] + }, + { + "ctxs": [ + { + "title": "How long does it take garlic to germinate in the fridge?", + "text": "Germination of garlic is a gradual, slow process, and how long it takes depends a lot on how close to sprouting the garlic was when you originally bought it. Seems to me it would have to sprout faster at room temp, than refrigerated, anyway.I routinely keep garlic in the fridge (shame on me!), and sometimes the garlic will keep in the fridge for at least a month without sprouting (That's about how fast I use it, so I don't have data past a month). On the other hand, I have seen nubby little green/purplish sprouts (abt. 3mm long?) on garlic which I had just purchased; cut them off; garlic was fine - just like your experience. I guess the reason you want to keep the garlic in the fridge during your stay at your friend's house is to avoid unnecessary rancourous arguments - yes? So here's the thing: your friend may be wrong, but for the layman, it's not a huge deal to keep the garlic in or out of refrigerator, as he likes." + } + ], + "messages": [ + { + "role": "user", + "content": "How long does it take garlic to germinate in the fridge?" + }, + { + "role": "assistant", + "content": "sometimes the garlic will keep in the fridge for at least a month without sprouting" + }, + { + "role": "user", + "content": "If I plant the garlic that has germinated, will it grow?" + } + ], + "answers": [ + "I have seen nubby little green/purplish sprouts (abt. 3mm long?) on garlic which I had just purchased; cut them off; garlic was fine", + "I have seen nubby little green/purplish sprouts (abt. 3mm long?) on garlic which I had just purchased; cut them off; garlic was fine", + "I have seen nubby little green/purplish sprouts (abt. 3mm long?) on garlic which I had just purchased; cut them off; garlic was fine", + "I have seen nubby little green/purplish sprouts (abt. 3mm long?) on garlic which I had just purchased; cut them off; garlic was fine" + ] + }, + { + "ctxs": [ + { + "title": "How long does it take garlic to germinate in the fridge?", + "text": "Germination of garlic is a gradual, slow process, and how long it takes depends a lot on how close to sprouting the garlic was when you originally bought it. Seems to me it would have to sprout faster at room temp, than refrigerated, anyway.I routinely keep garlic in the fridge (shame on me!), and sometimes the garlic will keep in the fridge for at least a month without sprouting (That's about how fast I use it, so I don't have data past a month). On the other hand, I have seen nubby little green/purplish sprouts (abt. 3mm long?) on garlic which I had just purchased; cut them off; garlic was fine - just like your experience. I guess the reason you want to keep the garlic in the fridge during your stay at your friend's house is to avoid unnecessary rancourous arguments - yes? So here's the thing: your friend may be wrong, but for the layman, it's not a huge deal to keep the garlic in or out of refrigerator, as he likes." + } + ], + "messages": [ + { + "role": "user", + "content": "How long does it take garlic to germinate in the fridge?" + }, + { + "role": "assistant", + "content": "sometimes the garlic will keep in the fridge for at least a month without sprouting" + }, + { + "role": "user", + "content": "If I plant the garlic that has germinated, will it grow?" + }, + { + "role": "assistant", + "content": "I have seen nubby little green/purplish sprouts (abt. 3mm long?) on garlic which I had just purchased; cut them off; garlic was fine" + }, + { + "role": "user", + "content": "Is there anyway to grow it?" + } + ], + "answers": [ + "Germination of garlic is a gradual, slow process", + "Germination of garlic is a gradual, slow process", + "Germination of garlic is a gradual, slow process, and how long it takes depends a lot on how close to sprouting the garlic was when you originally bought it.", + "Germination of garlic is a gradual, slow process" + ] + }, + { + "ctxs": [ + { + "title": "How long does it take garlic to germinate in the fridge?", + "text": "Germination of garlic is a gradual, slow process, and how long it takes depends a lot on how close to sprouting the garlic was when you originally bought it. Seems to me it would have to sprout faster at room temp, than refrigerated, anyway.I routinely keep garlic in the fridge (shame on me!), and sometimes the garlic will keep in the fridge for at least a month without sprouting (That's about how fast I use it, so I don't have data past a month). On the other hand, I have seen nubby little green/purplish sprouts (abt. 3mm long?) on garlic which I had just purchased; cut them off; garlic was fine - just like your experience. I guess the reason you want to keep the garlic in the fridge during your stay at your friend's house is to avoid unnecessary rancourous arguments - yes? So here's the thing: your friend may be wrong, but for the layman, it's not a huge deal to keep the garlic in or out of refrigerator, as he likes." + } + ], + "messages": [ + { + "role": "user", + "content": "How long does it take garlic to germinate in the fridge?" + }, + { + "role": "assistant", + "content": "sometimes the garlic will keep in the fridge for at least a month without sprouting" + }, + { + "role": "user", + "content": "If I plant the garlic that has germinated, will it grow?" + }, + { + "role": "assistant", + "content": "I have seen nubby little green/purplish sprouts (abt. 3mm long?) on garlic which I had just purchased; cut them off; garlic was fine" + }, + { + "role": "user", + "content": "Is there anyway to grow it?" + }, + { + "role": "assistant", + "content": "Germination of garlic is a gradual, slow process" + }, + { + "role": "user", + "content": "How long does this process take?" + } + ], + "answers": [ + "how long it takes depends a lot on how close to sprouting the garlic was when you originally bought it", + "how long it takes depends a lot on how close to sprouting the garlic was when you originally bought it", + "how long it takes depends a lot on how close to sprouting the garlic was when you originally bought it.", + "Germination of garlic is a gradual, slow process, and how long it takes depends a lot on how close to sprouting the garlic was when you originally bought it." + ] + }, + { + "ctxs": [ + { + "title": "How long does it take garlic to germinate in the fridge?", + "text": "Germination of garlic is a gradual, slow process, and how long it takes depends a lot on how close to sprouting the garlic was when you originally bought it. Seems to me it would have to sprout faster at room temp, than refrigerated, anyway.I routinely keep garlic in the fridge (shame on me!), and sometimes the garlic will keep in the fridge for at least a month without sprouting (That's about how fast I use it, so I don't have data past a month). On the other hand, I have seen nubby little green/purplish sprouts (abt. 3mm long?) on garlic which I had just purchased; cut them off; garlic was fine - just like your experience. I guess the reason you want to keep the garlic in the fridge during your stay at your friend's house is to avoid unnecessary rancourous arguments - yes? So here's the thing: your friend may be wrong, but for the layman, it's not a huge deal to keep the garlic in or out of refrigerator, as he likes." + } + ], + "messages": [ + { + "role": "user", + "content": "How long does it take garlic to germinate in the fridge?" + }, + { + "role": "assistant", + "content": "sometimes the garlic will keep in the fridge for at least a month without sprouting" + }, + { + "role": "user", + "content": "If I plant the garlic that has germinated, will it grow?" + }, + { + "role": "assistant", + "content": "I have seen nubby little green/purplish sprouts (abt. 3mm long?) on garlic which I had just purchased; cut them off; garlic was fine" + }, + { + "role": "user", + "content": "Is there anyway to grow it?" + }, + { + "role": "assistant", + "content": "Germination of garlic is a gradual, slow process" + }, + { + "role": "user", + "content": "How long does this process take?" + }, + { + "role": "assistant", + "content": "how long it takes depends a lot on how close to sprouting the garlic was when you originally bought it" + }, + { + "role": "user", + "content": "Do you enjoy cooking?" + } + ], + "answers": [ + "I routinely keep garlic in the fridge (shame on me", + "I routinely keep garlic in the fridge (shame on me", + "I routinely keep garlic in the fridge (shame on me", + "I routinely keep garlic in the fridge (shame on me" + ] + }, + { + "ctxs": [ + { + "title": "How long does it take garlic to germinate in the fridge?", + "text": "Germination of garlic is a gradual, slow process, and how long it takes depends a lot on how close to sprouting the garlic was when you originally bought it. Seems to me it would have to sprout faster at room temp, than refrigerated, anyway.I routinely keep garlic in the fridge (shame on me!), and sometimes the garlic will keep in the fridge for at least a month without sprouting (That's about how fast I use it, so I don't have data past a month). On the other hand, I have seen nubby little green/purplish sprouts (abt. 3mm long?) on garlic which I had just purchased; cut them off; garlic was fine - just like your experience. I guess the reason you want to keep the garlic in the fridge during your stay at your friend's house is to avoid unnecessary rancourous arguments - yes? So here's the thing: your friend may be wrong, but for the layman, it's not a huge deal to keep the garlic in or out of refrigerator, as he likes." + } + ], + "messages": [ + { + "role": "user", + "content": "How long does it take garlic to germinate in the fridge?" + }, + { + "role": "assistant", + "content": "sometimes the garlic will keep in the fridge for at least a month without sprouting" + }, + { + "role": "user", + "content": "If I plant the garlic that has germinated, will it grow?" + }, + { + "role": "assistant", + "content": "I have seen nubby little green/purplish sprouts (abt. 3mm long?) on garlic which I had just purchased; cut them off; garlic was fine" + }, + { + "role": "user", + "content": "Is there anyway to grow it?" + }, + { + "role": "assistant", + "content": "Germination of garlic is a gradual, slow process" + }, + { + "role": "user", + "content": "How long does this process take?" + }, + { + "role": "assistant", + "content": "how long it takes depends a lot on how close to sprouting the garlic was when you originally bought it" + }, + { + "role": "user", + "content": "Do you enjoy cooking?" + }, + { + "role": "assistant", + "content": "I routinely keep garlic in the fridge (shame on me" + }, + { + "role": "user", + "content": "What is your favorite thing to cook?" + } + ], + "answers": [ + "garlic", + "garlic", + "garlic", + "garlic" + ] + }, + { + "ctxs": [ + { + "title": "secret ingredient in a restaurant bolognese", + "text": "MilkI don't see any dairy listed in the things you tried, but a true Rag\u00f9 Bolognese (ie, in the style of Bologna, not the British tomato & meat sauce) contains a bit of dairy in it.It also requires cooking for hours, as you want the meat to completely fall apart. By that time, the milk's completely incorporated and impossible to distinguish in the final sauce." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the secret ingredient in a restaurant bolognese?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "secret ingredient in a restaurant bolognese", + "text": "MilkI don't see any dairy listed in the things you tried, but a true Rag\u00f9 Bolognese (ie, in the style of Bologna, not the British tomato & meat sauce) contains a bit of dairy in it.It also requires cooking for hours, as you want the meat to completely fall apart. By that time, the milk's completely incorporated and impossible to distinguish in the final sauce." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the secret ingredient in a restaurant bolognese?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you know which herbs are used in Bolognese?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "secret ingredient in a restaurant bolognese", + "text": "MilkI don't see any dairy listed in the things you tried, but a true Rag\u00f9 Bolognese (ie, in the style of Bologna, not the British tomato & meat sauce) contains a bit of dairy in it.It also requires cooking for hours, as you want the meat to completely fall apart. By that time, the milk's completely incorporated and impossible to distinguish in the final sauce." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the secret ingredient in a restaurant bolognese?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you know which herbs are used in Bolognese?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you know if there is any other meat in the sauce besides beef, veal and pork?" + } + ], + "answers": [ + "meat", + "meat", + "in the style of Bologna", + "meat" + ] + }, + { + "ctxs": [ + { + "title": "secret ingredient in a restaurant bolognese", + "text": "MilkI don't see any dairy listed in the things you tried, but a true Rag\u00f9 Bolognese (ie, in the style of Bologna, not the British tomato & meat sauce) contains a bit of dairy in it.It also requires cooking for hours, as you want the meat to completely fall apart. By that time, the milk's completely incorporated and impossible to distinguish in the final sauce." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the secret ingredient in a restaurant bolognese?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you know which herbs are used in Bolognese?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you know if there is any other meat in the sauce besides beef, veal and pork?" + }, + { + "role": "assistant", + "content": "meat" + }, + { + "role": "user", + "content": "Do you think I should leave the meat out?" + } + ], + "answers": [ + "you want the meat to completely fall apart", + "you want the meat to completely fall apart", + "you want the meat to completely fall apart", + "It also requires cooking for hours, as you want the meat to completely fall apart." + ] + }, + { + "ctxs": [ + { + "title": "secret ingredient in a restaurant bolognese", + "text": "MilkI don't see any dairy listed in the things you tried, but a true Rag\u00f9 Bolognese (ie, in the style of Bologna, not the British tomato & meat sauce) contains a bit of dairy in it.It also requires cooking for hours, as you want the meat to completely fall apart. By that time, the milk's completely incorporated and impossible to distinguish in the final sauce." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the secret ingredient in a restaurant bolognese?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you know which herbs are used in Bolognese?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you know if there is any other meat in the sauce besides beef, veal and pork?" + }, + { + "role": "assistant", + "content": "meat" + }, + { + "role": "user", + "content": "Do you think I should leave the meat out?" + }, + { + "role": "assistant", + "content": "you want the meat to completely fall apart" + }, + { + "role": "user", + "content": "How long should I cook the meat for it to fall apart?" + } + ], + "answers": [ + "requires cooking for hours", + "requires cooking for hours", + "It also requires cooking for hours, as you want the meat to completely fall apart", + "requires cooking for hours, as you want the meat to completely fall apart." + ] + }, + { + "ctxs": [ + { + "title": "secret ingredient in a restaurant bolognese", + "text": "MilkI don't see any dairy listed in the things you tried, but a true Rag\u00f9 Bolognese (ie, in the style of Bologna, not the British tomato & meat sauce) contains a bit of dairy in it.It also requires cooking for hours, as you want the meat to completely fall apart. By that time, the milk's completely incorporated and impossible to distinguish in the final sauce." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the secret ingredient in a restaurant bolognese?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you know which herbs are used in Bolognese?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you know if there is any other meat in the sauce besides beef, veal and pork?" + }, + { + "role": "assistant", + "content": "meat" + }, + { + "role": "user", + "content": "Do you think I should leave the meat out?" + }, + { + "role": "assistant", + "content": "you want the meat to completely fall apart" + }, + { + "role": "user", + "content": "How long should I cook the meat for it to fall apart?" + }, + { + "role": "assistant", + "content": "requires cooking for hours" + }, + { + "role": "user", + "content": "Do you know how many hours?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to make Pumpkin Fries", + "text": "For maximum crispiness, you will want to fry, not bake. I've never tried this with pumpkin but I think it will be an interesting experiment. As far as spices go, I would highly recommend smoked paprika (pimenton de la vera or pimenton dulce). Another option would be some of the flavors from Thai curries, such ground coriander seed, black pepper, and red chili powder. Please let us know how these turn out!" + } + ], + "messages": [ + { + "role": "user", + "content": "How to make Pumpkin Fries?" + } + ], + "answers": [ + "For maximum crispiness, you will want to fry, not bake", + "For maximum crispiness, you will want to fry, not bake", + "For maximum crispiness, you will want to fry, not bake", + "For maximum crispiness, you will want to fry, not bake" + ] + }, + { + "ctxs": [ + { + "title": "How to make Pumpkin Fries", + "text": "For maximum crispiness, you will want to fry, not bake. I've never tried this with pumpkin but I think it will be an interesting experiment. As far as spices go, I would highly recommend smoked paprika (pimenton de la vera or pimenton dulce). Another option would be some of the flavors from Thai curries, such ground coriander seed, black pepper, and red chili powder. Please let us know how these turn out!" + } + ], + "messages": [ + { + "role": "user", + "content": "How to make Pumpkin Fries?" + }, + { + "role": "assistant", + "content": "For maximum crispiness, you will want to fry, not bake" + }, + { + "role": "user", + "content": "What spices would you recommend?" + } + ], + "answers": [ + "As far as spices go, I would highly recommend smoked paprika (pimenton de la vera or pimenton dulce", + "As far as spices go, I would highly recommend smoked paprika (pimenton de la vera or pimenton dulce", + "Thai curries, such ground coriander seed, black pepper, and red chili powder.", + "highly recommend smoked paprika (pimenton de la vera or pimenton dulce). Another option would be some of the flavors from Thai curries, such ground coriander seed, black pepper, and red chili powder." + ] + }, + { + "ctxs": [ + { + "title": "How to make Pumpkin Fries", + "text": "For maximum crispiness, you will want to fry, not bake. I've never tried this with pumpkin but I think it will be an interesting experiment. As far as spices go, I would highly recommend smoked paprika (pimenton de la vera or pimenton dulce). Another option would be some of the flavors from Thai curries, such ground coriander seed, black pepper, and red chili powder. Please let us know how these turn out!" + } + ], + "messages": [ + { + "role": "user", + "content": "How to make Pumpkin Fries?" + }, + { + "role": "assistant", + "content": "For maximum crispiness, you will want to fry, not bake" + }, + { + "role": "user", + "content": "What spices would you recommend?" + }, + { + "role": "assistant", + "content": "As far as spices go, I would highly recommend smoked paprika (pimenton de la vera or pimenton dulce" + }, + { + "role": "user", + "content": "Do you have any other suggestions?" + } + ], + "answers": [ + "Another option would be some of the flavors from Thai curries, such ground coriander seed, black pepper, and red chili powder", + "Another option would be some of the flavors from Thai curries, such ground coriander seed, black pepper, and red chili powder", + "Another option would be some of the flavors from Thai curries, such ground coriander seed, black pepper, and red chili powder.", + "Another option would be some of the flavors from Thai curries, such ground coriander seed, black pepper, and red chili powder." + ] + }, + { + "ctxs": [ + { + "title": "How to make Pumpkin Fries", + "text": "For maximum crispiness, you will want to fry, not bake. I've never tried this with pumpkin but I think it will be an interesting experiment. As far as spices go, I would highly recommend smoked paprika (pimenton de la vera or pimenton dulce). Another option would be some of the flavors from Thai curries, such ground coriander seed, black pepper, and red chili powder. Please let us know how these turn out!" + } + ], + "messages": [ + { + "role": "user", + "content": "How to make Pumpkin Fries?" + }, + { + "role": "assistant", + "content": "For maximum crispiness, you will want to fry, not bake" + }, + { + "role": "user", + "content": "What spices would you recommend?" + }, + { + "role": "assistant", + "content": "As far as spices go, I would highly recommend smoked paprika (pimenton de la vera or pimenton dulce" + }, + { + "role": "user", + "content": "Do you have any other suggestions?" + }, + { + "role": "assistant", + "content": "Another option would be some of the flavors from Thai curries, such ground coriander seed, black pepper, and red chili powder" + }, + { + "role": "user", + "content": "What temperature?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to make Pumpkin Fries", + "text": "For maximum crispiness, you will want to fry, not bake. I've never tried this with pumpkin but I think it will be an interesting experiment. As far as spices go, I would highly recommend smoked paprika (pimenton de la vera or pimenton dulce). Another option would be some of the flavors from Thai curries, such ground coriander seed, black pepper, and red chili powder. Please let us know how these turn out!" + } + ], + "messages": [ + { + "role": "user", + "content": "How to make Pumpkin Fries?" + }, + { + "role": "assistant", + "content": "For maximum crispiness, you will want to fry, not bake" + }, + { + "role": "user", + "content": "What spices would you recommend?" + }, + { + "role": "assistant", + "content": "As far as spices go, I would highly recommend smoked paprika (pimenton de la vera or pimenton dulce" + }, + { + "role": "user", + "content": "Do you have any other suggestions?" + }, + { + "role": "assistant", + "content": "Another option would be some of the flavors from Thai curries, such ground coriander seed, black pepper, and red chili powder" + }, + { + "role": "user", + "content": "What temperature?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How many at a time?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to make Pumpkin Fries", + "text": "For maximum crispiness, you will want to fry, not bake. I've never tried this with pumpkin but I think it will be an interesting experiment. As far as spices go, I would highly recommend smoked paprika (pimenton de la vera or pimenton dulce). Another option would be some of the flavors from Thai curries, such ground coriander seed, black pepper, and red chili powder. Please let us know how these turn out!" + } + ], + "messages": [ + { + "role": "user", + "content": "How to make Pumpkin Fries?" + }, + { + "role": "assistant", + "content": "For maximum crispiness, you will want to fry, not bake" + }, + { + "role": "user", + "content": "What spices would you recommend?" + }, + { + "role": "assistant", + "content": "As far as spices go, I would highly recommend smoked paprika (pimenton de la vera or pimenton dulce" + }, + { + "role": "user", + "content": "Do you have any other suggestions?" + }, + { + "role": "assistant", + "content": "Another option would be some of the flavors from Thai curries, such ground coriander seed, black pepper, and red chili powder" + }, + { + "role": "user", + "content": "What temperature?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How many at a time?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long should I cook them?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Making brigadeiros in Portugal similar to the ones in Brazil", + "text": "After much thinking and experimenting, it seems that mixing the ingredients thoroughly very well before cooking does the job. I used a very powerful hand blender I recently bought to speed things up (by a lot).My theory is that something there was coagulating very quickly with the heat and mixing prevents it from lumping together, forming smaller particles and thus a smoother texture!obs: By the way, I'm still curious about the science behind it. If anyone knows, please share!" + } + ], + "messages": [ + { + "role": "user", + "content": "Hello. Is this a dessert?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Making brigadeiros in Portugal similar to the ones in Brazil", + "text": "After much thinking and experimenting, it seems that mixing the ingredients thoroughly very well before cooking does the job. I used a very powerful hand blender I recently bought to speed things up (by a lot).My theory is that something there was coagulating very quickly with the heat and mixing prevents it from lumping together, forming smaller particles and thus a smoother texture!obs: By the way, I'm still curious about the science behind it. If anyone knows, please share!" + } + ], + "messages": [ + { + "role": "user", + "content": "Hello. Is this a dessert?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you think this will be overly sweet? I see it has condensed milk." + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Making brigadeiros in Portugal similar to the ones in Brazil", + "text": "After much thinking and experimenting, it seems that mixing the ingredients thoroughly very well before cooking does the job. I used a very powerful hand blender I recently bought to speed things up (by a lot).My theory is that something there was coagulating very quickly with the heat and mixing prevents it from lumping together, forming smaller particles and thus a smoother texture!obs: By the way, I'm still curious about the science behind it. If anyone knows, please share!" + } + ], + "messages": [ + { + "role": "user", + "content": "Hello. Is this a dessert?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you think this will be overly sweet? I see it has condensed milk." + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Would it help to add more sugar to remove the curdles from the condensed milk?" + } + ], + "answers": [ + "mixing prevents it from lumping together", + "mixing prevents it from lumping together", + "After much thinking and experimenting, it seems that mixing the ingredients thoroughly very well before cooking does the job.", + "it seems that mixing the ingredients thoroughly very well before cooking does the job. I used a very powerful hand blender I recently bought to speed things up" + ] + }, + { + "ctxs": [ + { + "title": "Making brigadeiros in Portugal similar to the ones in Brazil", + "text": "After much thinking and experimenting, it seems that mixing the ingredients thoroughly very well before cooking does the job. I used a very powerful hand blender I recently bought to speed things up (by a lot).My theory is that something there was coagulating very quickly with the heat and mixing prevents it from lumping together, forming smaller particles and thus a smoother texture!obs: By the way, I'm still curious about the science behind it. If anyone knows, please share!" + } + ], + "messages": [ + { + "role": "user", + "content": "Hello. Is this a dessert?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you think this will be overly sweet? I see it has condensed milk." + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Would it help to add more sugar to remove the curdles from the condensed milk?" + }, + { + "role": "assistant", + "content": "mixing prevents it from lumping together" + }, + { + "role": "user", + "content": "Thanks I will mix it more to try it. Will mixing in baking soda before heating help the curdles as well?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to preserve cotton candy", + "text": "It seems the best thing to do is to have a sealed container with little air in it.CO2 has proven to be useful, but its presence is not as important as sealing.So, if you want to preserve cotton candy, my experimental results show that a sealed container is preferred. I obtained a conservation of 24 hours, but probably it will least 48h or even more.EDIT: Well, sealing seems to work pretty well, but I have to report a pair of failure...2 out 5 packages did not preserve the cotton candy for more than 24 hours, while the remaining did. On the plus side, the first experimental sealed package preserved cotton candy for more than a week." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best way to preserve cotton candy so it doesn't shrink in its package?" + } + ], + "answers": [ + "It seems the best thing to do is to have a sealed container with little air in it", + "It seems the best thing to do is to have a sealed container with little air in it", + "It seems the best thing to do is to have a sealed container with little air in it.CO2 has proven to be useful, but its presence is not as important as sealing.", + "the best thing to do is to have a sealed container with little air in it" + ] + }, + { + "ctxs": [ + { + "title": "How to preserve cotton candy", + "text": "It seems the best thing to do is to have a sealed container with little air in it.CO2 has proven to be useful, but its presence is not as important as sealing.So, if you want to preserve cotton candy, my experimental results show that a sealed container is preferred. I obtained a conservation of 24 hours, but probably it will least 48h or even more.EDIT: Well, sealing seems to work pretty well, but I have to report a pair of failure...2 out 5 packages did not preserve the cotton candy for more than 24 hours, while the remaining did. On the plus side, the first experimental sealed package preserved cotton candy for more than a week." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best way to preserve cotton candy so it doesn't shrink in its package?" + }, + { + "role": "assistant", + "content": "It seems the best thing to do is to have a sealed container with little air in it" + }, + { + "role": "user", + "content": "Would using CO2 be helpful since I'm doing this at home with no special equipment?" + } + ], + "answers": [ + "CO2 has proven to be useful, but its presence is not as important as sealing", + "CO2 has proven to be useful, but its presence is not as important as sealing", + "It seems the best thing to do is to have a sealed container with little air in it.CO2 has proven to be useful, but its presence is not as important as sealing.", + "CO2 has proven to be useful, but its presence is not as important as sealing" + ] + }, + { + "ctxs": [ + { + "title": "How to preserve cotton candy", + "text": "It seems the best thing to do is to have a sealed container with little air in it.CO2 has proven to be useful, but its presence is not as important as sealing.So, if you want to preserve cotton candy, my experimental results show that a sealed container is preferred. I obtained a conservation of 24 hours, but probably it will least 48h or even more.EDIT: Well, sealing seems to work pretty well, but I have to report a pair of failure...2 out 5 packages did not preserve the cotton candy for more than 24 hours, while the remaining did. On the plus side, the first experimental sealed package preserved cotton candy for more than a week." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best way to preserve cotton candy so it doesn't shrink in its package?" + }, + { + "role": "assistant", + "content": "It seems the best thing to do is to have a sealed container with little air in it" + }, + { + "role": "user", + "content": "Would using CO2 be helpful since I'm doing this at home with no special equipment?" + }, + { + "role": "assistant", + "content": "CO2 has proven to be useful, but its presence is not as important as sealing" + }, + { + "role": "user", + "content": "Would using hot air also work?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can I boil milk unattended (and still keep the pan clean)?", + "text": "Boiling the milk in the microwave is the only way to do this \"unattended\", and that requires a lot of trial and error to get the time just right. It also won't work with many recipes that involve stirring anything into the milk while cooking. Out of the microwave, I use a non-stick pan, but even that requires scraping the bottom from time to time a bit to prevent solids from forming. (I use a rubber spatula for this.) I usually boil the milk on its own and and combine it with the rest of the recipe later." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I boil milk unattended (and still keep the pan clean)?" + } + ], + "answers": [ + "Boiling the milk in the microwave is the only way to do this \"unattended\", and that requires a lot of trial and error to get the time just right", + "Boiling the milk in the microwave is the only way to do this \"unattended\", and that requires a lot of trial and error to get the time just right", + "Boiling the milk in the microwave is the only way to do this \"unattended\"", + "Boiling the milk in the microwave is the only way to do this \"unattended\", and that requires a lot of trial and error to get the time just right." + ] + }, + { + "ctxs": [ + { + "title": "Can I boil milk unattended (and still keep the pan clean)?", + "text": "Boiling the milk in the microwave is the only way to do this \"unattended\", and that requires a lot of trial and error to get the time just right. It also won't work with many recipes that involve stirring anything into the milk while cooking. Out of the microwave, I use a non-stick pan, but even that requires scraping the bottom from time to time a bit to prevent solids from forming. (I use a rubber spatula for this.) I usually boil the milk on its own and and combine it with the rest of the recipe later." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I boil milk unattended (and still keep the pan clean)?" + }, + { + "role": "assistant", + "content": "Boiling the milk in the microwave is the only way to do this \"unattended\", and that requires a lot of trial and error to get the time just right" + }, + { + "role": "user", + "content": "Will a crust form on the milk if I boil in the microwave?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can I boil milk unattended (and still keep the pan clean)?", + "text": "Boiling the milk in the microwave is the only way to do this \"unattended\", and that requires a lot of trial and error to get the time just right. It also won't work with many recipes that involve stirring anything into the milk while cooking. Out of the microwave, I use a non-stick pan, but even that requires scraping the bottom from time to time a bit to prevent solids from forming. (I use a rubber spatula for this.) I usually boil the milk on its own and and combine it with the rest of the recipe later." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I boil milk unattended (and still keep the pan clean)?" + }, + { + "role": "assistant", + "content": "Boiling the milk in the microwave is the only way to do this \"unattended\", and that requires a lot of trial and error to get the time just right" + }, + { + "role": "user", + "content": "Will a crust form on the milk if I boil in the microwave?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long does it take to boil in the microwave for 1 quart of milk?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can I boil milk unattended (and still keep the pan clean)?", + "text": "Boiling the milk in the microwave is the only way to do this \"unattended\", and that requires a lot of trial and error to get the time just right. It also won't work with many recipes that involve stirring anything into the milk while cooking. Out of the microwave, I use a non-stick pan, but even that requires scraping the bottom from time to time a bit to prevent solids from forming. (I use a rubber spatula for this.) I usually boil the milk on its own and and combine it with the rest of the recipe later." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I boil milk unattended (and still keep the pan clean)?" + }, + { + "role": "assistant", + "content": "Boiling the milk in the microwave is the only way to do this \"unattended\", and that requires a lot of trial and error to get the time just right" + }, + { + "role": "user", + "content": "Will a crust form on the milk if I boil in the microwave?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long does it take to boil in the microwave for 1 quart of milk?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Will the milk stick to the vessel I boil it in?" + } + ], + "answers": [ + "Out of the microwave, I use a non-stick pan, but even that requires scraping the bottom from time to time a bit to prevent solids from forming", + "Out of the microwave, I use a non-stick pan, but even that requires scraping the bottom from time to time a bit to prevent solids from forming", + "Out of the microwave, I use a non-stick pan, but even that requires scraping the bottom from time to time a bit to prevent solids from forming", + "I use a non-stick pan, but even that requires scraping the bottom from time to time a bit to prevent solids from forming" + ] + }, + { + "ctxs": [ + { + "title": "Can I boil milk unattended (and still keep the pan clean)?", + "text": "Boiling the milk in the microwave is the only way to do this \"unattended\", and that requires a lot of trial and error to get the time just right. It also won't work with many recipes that involve stirring anything into the milk while cooking. Out of the microwave, I use a non-stick pan, but even that requires scraping the bottom from time to time a bit to prevent solids from forming. (I use a rubber spatula for this.) I usually boil the milk on its own and and combine it with the rest of the recipe later." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I boil milk unattended (and still keep the pan clean)?" + }, + { + "role": "assistant", + "content": "Boiling the milk in the microwave is the only way to do this \"unattended\", and that requires a lot of trial and error to get the time just right" + }, + { + "role": "user", + "content": "Will a crust form on the milk if I boil in the microwave?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long does it take to boil in the microwave for 1 quart of milk?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Will the milk stick to the vessel I boil it in?" + }, + { + "role": "assistant", + "content": "Out of the microwave, I use a non-stick pan, but even that requires scraping the bottom from time to time a bit to prevent solids from forming" + }, + { + "role": "user", + "content": "Does the microwave give better results than the stove top?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can I make choux pastry with an electric hob?", + "text": "Unless there is something seriously wrong with your stove, you should not have any negative effects from using it to make choux pastry. Simply melt the butter into the water over medium then adjust the temperature to high.The purpose of boiling the water and then cooking the pastry over low heat is to gelatinize the starches in the flour. Your recipe likely adds emphasis to the point of bringing the water to a boil quickly so that you do not simmer the water away. Doing so can have negative effects on the finished product because it will throw off the water:flour ratio and you will not be able to completely gelatinize the starches. If your stove heats up so slowly that you think this might be an issue, you can simply place a lid over the pot as you bring it to a boil, making sure to add back to the pot any condensed vapor on the inside of the lid." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I make choux pastry with an electric hob?" + } + ], + "answers": [ + "Unless there is something seriously wrong with your stove, you should not have any negative effects from using it to make choux pastry", + "Unless there is something seriously wrong with your stove, you should not have any negative effects from using it to make choux pastry", + "Unless there is something seriously wrong with your stove, you should not have any negative effects from using it to make choux pastry", + "Unless there is something seriously wrong with your stove, you should not have any negative effects from using it to make choux pastry." + ] + }, + { + "ctxs": [ + { + "title": "Can I make choux pastry with an electric hob?", + "text": "Unless there is something seriously wrong with your stove, you should not have any negative effects from using it to make choux pastry. Simply melt the butter into the water over medium then adjust the temperature to high.The purpose of boiling the water and then cooking the pastry over low heat is to gelatinize the starches in the flour. Your recipe likely adds emphasis to the point of bringing the water to a boil quickly so that you do not simmer the water away. Doing so can have negative effects on the finished product because it will throw off the water:flour ratio and you will not be able to completely gelatinize the starches. If your stove heats up so slowly that you think this might be an issue, you can simply place a lid over the pot as you bring it to a boil, making sure to add back to the pot any condensed vapor on the inside of the lid." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I make choux pastry with an electric hob?" + }, + { + "role": "assistant", + "content": "Unless there is something seriously wrong with your stove, you should not have any negative effects from using it to make choux pastry" + }, + { + "role": "user", + "content": "Does the type of butter I use make a difference in the pastry?" + } + ], + "answers": [ + "Simply melt the butter into the water over medium then adjust the temperature to high", + "Simply melt the butter into the water over medium then adjust the temperature to high", + "Simply melt the butter into the water over medium then adjust the temperature to high", + "Unless there is something seriously wrong with your stove, you should not have any negative effects from using it to make choux pastry." + ] + }, + { + "ctxs": [ + { + "title": "Can I make choux pastry with an electric hob?", + "text": "Unless there is something seriously wrong with your stove, you should not have any negative effects from using it to make choux pastry. Simply melt the butter into the water over medium then adjust the temperature to high.The purpose of boiling the water and then cooking the pastry over low heat is to gelatinize the starches in the flour. Your recipe likely adds emphasis to the point of bringing the water to a boil quickly so that you do not simmer the water away. Doing so can have negative effects on the finished product because it will throw off the water:flour ratio and you will not be able to completely gelatinize the starches. If your stove heats up so slowly that you think this might be an issue, you can simply place a lid over the pot as you bring it to a boil, making sure to add back to the pot any condensed vapor on the inside of the lid." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I make choux pastry with an electric hob?" + }, + { + "role": "assistant", + "content": "Unless there is something seriously wrong with your stove, you should not have any negative effects from using it to make choux pastry" + }, + { + "role": "user", + "content": "Does the type of butter I use make a difference in the pastry?" + }, + { + "role": "assistant", + "content": "Simply melt the butter into the water over medium then adjust the temperature to high" + }, + { + "role": "user", + "content": "What if the water cools off considerably after I add the butter?" + } + ], + "answers": [ + "The purpose of boiling the water and then cooking the pastry over low heat is to gelatinize the starches in the flour", + "The purpose of boiling the water and then cooking the pastry over low heat is to gelatinize the starches in the flour", + "If your stove heats up so slowly that you think this might be an issue, you can simply place a lid over the pot as you bring it to a boil", + "you can simply place a lid over the pot as you bring it to a boil" + ] + }, + { + "ctxs": [ + { + "title": "Can I make choux pastry with an electric hob?", + "text": "Unless there is something seriously wrong with your stove, you should not have any negative effects from using it to make choux pastry. Simply melt the butter into the water over medium then adjust the temperature to high.The purpose of boiling the water and then cooking the pastry over low heat is to gelatinize the starches in the flour. Your recipe likely adds emphasis to the point of bringing the water to a boil quickly so that you do not simmer the water away. Doing so can have negative effects on the finished product because it will throw off the water:flour ratio and you will not be able to completely gelatinize the starches. If your stove heats up so slowly that you think this might be an issue, you can simply place a lid over the pot as you bring it to a boil, making sure to add back to the pot any condensed vapor on the inside of the lid." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I make choux pastry with an electric hob?" + }, + { + "role": "assistant", + "content": "Unless there is something seriously wrong with your stove, you should not have any negative effects from using it to make choux pastry" + }, + { + "role": "user", + "content": "Does the type of butter I use make a difference in the pastry?" + }, + { + "role": "assistant", + "content": "Simply melt the butter into the water over medium then adjust the temperature to high" + }, + { + "role": "user", + "content": "What if the water cools off considerably after I add the butter?" + }, + { + "role": "assistant", + "content": "The purpose of boiling the water and then cooking the pastry over low heat is to gelatinize the starches in the flour" + }, + { + "role": "user", + "content": "Should I use a special pastry flour?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can I use a fondue bourguignonne set to make cheese fondue?", + "text": "For a fondue bourguignonne (oil) or Chinoise (broth), raw ingredients are cooked in the pot, which means you need to get the liquid at least close to a boil, i.e. in the 90-100 C range. The burner under your model should easily supply enough heat. For chocolate fondue, this would mean the chocolate would burn almost instantly. If you serve a chocolate fondue with a heat source at all, you'd use probably a tea light (small candle) at a distance.Cheese fondue can take more heat than chocolate, but less than broth or oil. The idea is to just keep the warm cheese liquid. If you can reduce the power of your burner a bit, e.g. by closing the outer holes, you should be ok. Just pre-melt the cheese mix gently on the stove, not over the flame of the rechaud and never forget the \"stirring rule\": each participant is to use his bread on the fork to stir once or so over the bottom, to ensure the cheese doesn't stick. If you use a heavy ceramic pot instead of a metal one, it would be even better, but your set should work, too." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I use a fondue bourguignonne set to make cheese fondue?" + } + ], + "answers": [ + "Cheese fondue can take more heat than chocolate, but less than broth or oil. The idea is to just keep the warm cheese liquid", + "Cheese fondue can take more heat than chocolate, but less than broth or oil. The idea is to just keep the warm cheese liquid", + "Cheese fondue can take more heat than chocolate, but less than broth or oil.", + "If you can reduce the power of your burner a bit, e.g. by closing the outer holes, you should be ok." + ] + }, + { + "ctxs": [ + { + "title": "Can I use a fondue bourguignonne set to make cheese fondue?", + "text": "For a fondue bourguignonne (oil) or Chinoise (broth), raw ingredients are cooked in the pot, which means you need to get the liquid at least close to a boil, i.e. in the 90-100 C range. The burner under your model should easily supply enough heat. For chocolate fondue, this would mean the chocolate would burn almost instantly. If you serve a chocolate fondue with a heat source at all, you'd use probably a tea light (small candle) at a distance.Cheese fondue can take more heat than chocolate, but less than broth or oil. The idea is to just keep the warm cheese liquid. If you can reduce the power of your burner a bit, e.g. by closing the outer holes, you should be ok. Just pre-melt the cheese mix gently on the stove, not over the flame of the rechaud and never forget the \"stirring rule\": each participant is to use his bread on the fork to stir once or so over the bottom, to ensure the cheese doesn't stick. If you use a heavy ceramic pot instead of a metal one, it would be even better, but your set should work, too." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I use a fondue bourguignonne set to make cheese fondue?" + }, + { + "role": "assistant", + "content": "Cheese fondue can take more heat than chocolate, but less than broth or oil. The idea is to just keep the warm cheese liquid" + }, + { + "role": "user", + "content": "Is rechaud too powerful?" + } + ], + "answers": [ + "If you can reduce the power of your burner a bit, e.g. by closing the outer holes, you should be ok", + "If you can reduce the power of your burner a bit, e.g. by closing the outer holes, you should be ok", + "If you can reduce the power of your burner a bit, e.g. by closing the outer holes, you should be ok.", + "Just pre-melt the cheese mix gently on the stove, not over the flame of the rechaud and never forget the \"stirring rule\"" + ] + }, + { + "ctxs": [ + { + "title": "Can I use a fondue bourguignonne set to make cheese fondue?", + "text": "For a fondue bourguignonne (oil) or Chinoise (broth), raw ingredients are cooked in the pot, which means you need to get the liquid at least close to a boil, i.e. in the 90-100 C range. The burner under your model should easily supply enough heat. For chocolate fondue, this would mean the chocolate would burn almost instantly. If you serve a chocolate fondue with a heat source at all, you'd use probably a tea light (small candle) at a distance.Cheese fondue can take more heat than chocolate, but less than broth or oil. The idea is to just keep the warm cheese liquid. If you can reduce the power of your burner a bit, e.g. by closing the outer holes, you should be ok. Just pre-melt the cheese mix gently on the stove, not over the flame of the rechaud and never forget the \"stirring rule\": each participant is to use his bread on the fork to stir once or so over the bottom, to ensure the cheese doesn't stick. If you use a heavy ceramic pot instead of a metal one, it would be even better, but your set should work, too." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I use a fondue bourguignonne set to make cheese fondue?" + }, + { + "role": "assistant", + "content": "Cheese fondue can take more heat than chocolate, but less than broth or oil. The idea is to just keep the warm cheese liquid" + }, + { + "role": "user", + "content": "Is rechaud too powerful?" + }, + { + "role": "assistant", + "content": "If you can reduce the power of your burner a bit, e.g. by closing the outer holes, you should be ok" + }, + { + "role": "user", + "content": "How come this model isn't suitable for making chocolate fondue?" + } + ], + "answers": [ + "For chocolate fondue, this would mean the chocolate would burn almost instantly", + "For chocolate fondue, this would mean the chocolate would burn almost instantly", + "The burner under your model should easily supply enough heat. For chocolate fondue, this would mean the chocolate would burn almost instantly.", + "The burner under your model should easily supply enough heat." + ] + }, + { + "ctxs": [ + { + "title": "Can I use a fondue bourguignonne set to make cheese fondue?", + "text": "For a fondue bourguignonne (oil) or Chinoise (broth), raw ingredients are cooked in the pot, which means you need to get the liquid at least close to a boil, i.e. in the 90-100 C range. The burner under your model should easily supply enough heat. For chocolate fondue, this would mean the chocolate would burn almost instantly. If you serve a chocolate fondue with a heat source at all, you'd use probably a tea light (small candle) at a distance.Cheese fondue can take more heat than chocolate, but less than broth or oil. The idea is to just keep the warm cheese liquid. If you can reduce the power of your burner a bit, e.g. by closing the outer holes, you should be ok. Just pre-melt the cheese mix gently on the stove, not over the flame of the rechaud and never forget the \"stirring rule\": each participant is to use his bread on the fork to stir once or so over the bottom, to ensure the cheese doesn't stick. If you use a heavy ceramic pot instead of a metal one, it would be even better, but your set should work, too." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I use a fondue bourguignonne set to make cheese fondue?" + }, + { + "role": "assistant", + "content": "Cheese fondue can take more heat than chocolate, but less than broth or oil. The idea is to just keep the warm cheese liquid" + }, + { + "role": "user", + "content": "Is rechaud too powerful?" + }, + { + "role": "assistant", + "content": "If you can reduce the power of your burner a bit, e.g. by closing the outer holes, you should be ok" + }, + { + "role": "user", + "content": "How come this model isn't suitable for making chocolate fondue?" + }, + { + "role": "assistant", + "content": "For chocolate fondue, this would mean the chocolate would burn almost instantly" + }, + { + "role": "user", + "content": "Which cheeses are best to use for fondue?" + } + ], + "answers": [ + "Just pre-melt the cheese mix gently on the stove, not over the flame of the rechaud and never forget the \"stirring rule", + "Just pre-melt the cheese mix gently on the stove, not over the flame of the rechaud and never forget the \"stirring rule", + "Just pre-melt the cheese mix gently on the stove, not over the flame of the rechaud and never forget the \"stirring rule", + "Just pre-melt the cheese mix gently on the stove, not over the flame of the rechaud and never forget the \"stirring rule" + ] + }, + { + "ctxs": [ + { + "title": "Can I use a fondue bourguignonne set to make cheese fondue?", + "text": "For a fondue bourguignonne (oil) or Chinoise (broth), raw ingredients are cooked in the pot, which means you need to get the liquid at least close to a boil, i.e. in the 90-100 C range. The burner under your model should easily supply enough heat. For chocolate fondue, this would mean the chocolate would burn almost instantly. If you serve a chocolate fondue with a heat source at all, you'd use probably a tea light (small candle) at a distance.Cheese fondue can take more heat than chocolate, but less than broth or oil. The idea is to just keep the warm cheese liquid. If you can reduce the power of your burner a bit, e.g. by closing the outer holes, you should be ok. Just pre-melt the cheese mix gently on the stove, not over the flame of the rechaud and never forget the \"stirring rule\": each participant is to use his bread on the fork to stir once or so over the bottom, to ensure the cheese doesn't stick. If you use a heavy ceramic pot instead of a metal one, it would be even better, but your set should work, too." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I use a fondue bourguignonne set to make cheese fondue?" + }, + { + "role": "assistant", + "content": "Cheese fondue can take more heat than chocolate, but less than broth or oil. The idea is to just keep the warm cheese liquid" + }, + { + "role": "user", + "content": "Is rechaud too powerful?" + }, + { + "role": "assistant", + "content": "If you can reduce the power of your burner a bit, e.g. by closing the outer holes, you should be ok" + }, + { + "role": "user", + "content": "How come this model isn't suitable for making chocolate fondue?" + }, + { + "role": "assistant", + "content": "For chocolate fondue, this would mean the chocolate would burn almost instantly" + }, + { + "role": "user", + "content": "Which cheeses are best to use for fondue?" + }, + { + "role": "assistant", + "content": "Just pre-melt the cheese mix gently on the stove, not over the flame of the rechaud and never forget the \"stirring rule" + }, + { + "role": "user", + "content": "What is the stirring rule, I've never made fondue?" + } + ], + "answers": [ + "each participant is to use his bread on the fork to stir once or so over the bottom, to ensure the cheese doesn't stick", + "each participant is to use his bread on the fork to stir once or so over the bottom, to ensure the cheese doesn't stick", + "never forget the \"stirring rule\": each participant is to use his bread on the fork to stir once or so over the bottom, to ensure the cheese doesn't stick.", + "each participant is to use his bread on the fork to stir once or so over the bottom, to ensure the cheese doesn't stick." + ] + }, + { + "ctxs": [ + { + "title": "Is weak coffee more likely to be bitter?", + "text": "It's not so much that weak coffee is bitter, as that over-extracted coffee is bitter. If you want it strong but don't use enough ground coffee, you can get more flavour by leaving the water on the grounds for longer. But then the bitter flavours come out. The opposite is espresso; a decent espresso is of course strong but not at all bitter and extraction is quick. Another factor may be that some of the bitter compounds come out early but are masked or made acceptable by the other flavoursWater temperature also plays a role in which components of the flavour are extracted, but I assume that's fixed." + } + ], + "messages": [ + { + "role": "user", + "content": "Is weak coffee more likely to be bitter?" + } + ], + "answers": [ + "It's not so much that weak coffee is bitter, as that over-extracted coffee is bitter", + "It's not so much that weak coffee is bitter, as that over-extracted coffee is bitter", + "It's not so much that weak coffee is bitter, as that over-extracted coffee is bitter.", + "It's not so much that weak coffee is bitter, as that over-extracted coffee is bitter." + ] + }, + { + "ctxs": [ + { + "title": "Is weak coffee more likely to be bitter?", + "text": "It's not so much that weak coffee is bitter, as that over-extracted coffee is bitter. If you want it strong but don't use enough ground coffee, you can get more flavour by leaving the water on the grounds for longer. But then the bitter flavours come out. The opposite is espresso; a decent espresso is of course strong but not at all bitter and extraction is quick. Another factor may be that some of the bitter compounds come out early but are masked or made acceptable by the other flavoursWater temperature also plays a role in which components of the flavour are extracted, but I assume that's fixed." + } + ], + "messages": [ + { + "role": "user", + "content": "Is weak coffee more likely to be bitter?" + }, + { + "role": "assistant", + "content": "It's not so much that weak coffee is bitter, as that over-extracted coffee is bitter" + }, + { + "role": "user", + "content": "So, there isn't any truth to weak coffee being bitter?" + } + ], + "answers": [ + "If you want it strong but don't use enough ground coffee, you can get more flavour by leaving the water on the grounds for longer. But then the bitter flavours come out", + "If you want it strong but don't use enough ground coffee, you can get more flavour by leaving the water on the grounds for longer. But then the bitter flavours come out", + "If you want it strong but don't use enough ground coffee, you can get more flavour by leaving the water on the grounds for longer. But then the bitter flavours come out", + "It's not so much that weak coffee is bitter, as that over-extracted coffee is bitter." + ] + }, + { + "ctxs": [ + { + "title": "Is weak coffee more likely to be bitter?", + "text": "It's not so much that weak coffee is bitter, as that over-extracted coffee is bitter. If you want it strong but don't use enough ground coffee, you can get more flavour by leaving the water on the grounds for longer. But then the bitter flavours come out. The opposite is espresso; a decent espresso is of course strong but not at all bitter and extraction is quick. Another factor may be that some of the bitter compounds come out early but are masked or made acceptable by the other flavoursWater temperature also plays a role in which components of the flavour are extracted, but I assume that's fixed." + } + ], + "messages": [ + { + "role": "user", + "content": "Is weak coffee more likely to be bitter?" + }, + { + "role": "assistant", + "content": "It's not so much that weak coffee is bitter, as that over-extracted coffee is bitter" + }, + { + "role": "user", + "content": "So, there isn't any truth to weak coffee being bitter?" + }, + { + "role": "assistant", + "content": "If you want it strong but don't use enough ground coffee, you can get more flavour by leaving the water on the grounds for longer. But then the bitter flavours come out" + }, + { + "role": "user", + "content": "How does coffee become over-extracted?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is weak coffee more likely to be bitter?", + "text": "It's not so much that weak coffee is bitter, as that over-extracted coffee is bitter. If you want it strong but don't use enough ground coffee, you can get more flavour by leaving the water on the grounds for longer. But then the bitter flavours come out. The opposite is espresso; a decent espresso is of course strong but not at all bitter and extraction is quick. Another factor may be that some of the bitter compounds come out early but are masked or made acceptable by the other flavoursWater temperature also plays a role in which components of the flavour are extracted, but I assume that's fixed." + } + ], + "messages": [ + { + "role": "user", + "content": "Is weak coffee more likely to be bitter?" + }, + { + "role": "assistant", + "content": "It's not so much that weak coffee is bitter, as that over-extracted coffee is bitter" + }, + { + "role": "user", + "content": "So, there isn't any truth to weak coffee being bitter?" + }, + { + "role": "assistant", + "content": "If you want it strong but don't use enough ground coffee, you can get more flavour by leaving the water on the grounds for longer. But then the bitter flavours come out" + }, + { + "role": "user", + "content": "How does coffee become over-extracted?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "I usually use 2 Tablespoons of coffee per cup, is that enough?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is a little oven less hot than a bigger oven?", + "text": "My guess:With a little oven you probably don't preheat as long, and when you open the door you let ALL the hot air out. You need to reheat the air in the oven after the cookies go in for them to cook. Because the hot walls and rack are much smaller (and probably not as well heated to start with), it's harder for them to reheat the inside of the oven. So the temperature is lower when you start the cookies. Some (maybe a lot) of the cooking time is spent getting the oven, the baking sheet and the air back up to temperature. Cooking them longer or at a slightly hotter temperature should help with this." + } + ], + "messages": [ + { + "role": "user", + "content": "Is a little oven less hot than a bigger oven?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is a little oven less hot than a bigger oven?", + "text": "My guess:With a little oven you probably don't preheat as long, and when you open the door you let ALL the hot air out. You need to reheat the air in the oven after the cookies go in for them to cook. Because the hot walls and rack are much smaller (and probably not as well heated to start with), it's harder for them to reheat the inside of the oven. So the temperature is lower when you start the cookies. Some (maybe a lot) of the cooking time is spent getting the oven, the baking sheet and the air back up to temperature. Cooking them longer or at a slightly hotter temperature should help with this." + } + ], + "messages": [ + { + "role": "user", + "content": "Is a little oven less hot than a bigger oven?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Does it matter where the heat source is in the oven, the top or bottom?" + } + ], + "answers": [ + "With a little oven you probably don't preheat as long, and when you open the door you let ALL the hot air out", + "With a little oven you probably don't preheat as long, and when you open the door you let ALL the hot air out", + "With a little oven you probably don't preheat as long, and when you open the door you let ALL the hot air out", + "With a little oven you probably don't preheat as long, and when you open the door you let ALL the hot air out" + ] + }, + { + "ctxs": [ + { + "title": "Is a little oven less hot than a bigger oven?", + "text": "My guess:With a little oven you probably don't preheat as long, and when you open the door you let ALL the hot air out. You need to reheat the air in the oven after the cookies go in for them to cook. Because the hot walls and rack are much smaller (and probably not as well heated to start with), it's harder for them to reheat the inside of the oven. So the temperature is lower when you start the cookies. Some (maybe a lot) of the cooking time is spent getting the oven, the baking sheet and the air back up to temperature. Cooking them longer or at a slightly hotter temperature should help with this." + } + ], + "messages": [ + { + "role": "user", + "content": "Is a little oven less hot than a bigger oven?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Does it matter where the heat source is in the oven, the top or bottom?" + }, + { + "role": "assistant", + "content": "With a little oven you probably don't preheat as long, and when you open the door you let ALL the hot air out" + }, + { + "role": "user", + "content": "Should the time I cook the cookies be adjusted then?" + } + ], + "answers": [ + "Cooking them longer or at a slightly hotter temperature should help with th", + "Cooking them longer or at a slightly hotter temperature should help with th", + "Cooking them longer or at a slightly hotter temperature should help with this.", + "Cooking them longer or at a slightly hotter temperature should help with th" + ] + }, + { + "ctxs": [ + { + "title": "Is a little oven less hot than a bigger oven?", + "text": "My guess:With a little oven you probably don't preheat as long, and when you open the door you let ALL the hot air out. You need to reheat the air in the oven after the cookies go in for them to cook. Because the hot walls and rack are much smaller (and probably not as well heated to start with), it's harder for them to reheat the inside of the oven. So the temperature is lower when you start the cookies. Some (maybe a lot) of the cooking time is spent getting the oven, the baking sheet and the air back up to temperature. Cooking them longer or at a slightly hotter temperature should help with this." + } + ], + "messages": [ + { + "role": "user", + "content": "Is a little oven less hot than a bigger oven?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Does it matter where the heat source is in the oven, the top or bottom?" + }, + { + "role": "assistant", + "content": "With a little oven you probably don't preheat as long, and when you open the door you let ALL the hot air out" + }, + { + "role": "user", + "content": "Should the time I cook the cookies be adjusted then?" + }, + { + "role": "assistant", + "content": "Cooking them longer or at a slightly hotter temperature should help with th" + }, + { + "role": "user", + "content": "How much hotter should the temperature be?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is a little oven less hot than a bigger oven?", + "text": "My guess:With a little oven you probably don't preheat as long, and when you open the door you let ALL the hot air out. You need to reheat the air in the oven after the cookies go in for them to cook. Because the hot walls and rack are much smaller (and probably not as well heated to start with), it's harder for them to reheat the inside of the oven. So the temperature is lower when you start the cookies. Some (maybe a lot) of the cooking time is spent getting the oven, the baking sheet and the air back up to temperature. Cooking them longer or at a slightly hotter temperature should help with this." + } + ], + "messages": [ + { + "role": "user", + "content": "Is a little oven less hot than a bigger oven?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Does it matter where the heat source is in the oven, the top or bottom?" + }, + { + "role": "assistant", + "content": "With a little oven you probably don't preheat as long, and when you open the door you let ALL the hot air out" + }, + { + "role": "user", + "content": "Should the time I cook the cookies be adjusted then?" + }, + { + "role": "assistant", + "content": "Cooking them longer or at a slightly hotter temperature should help with th" + }, + { + "role": "user", + "content": "How much hotter should the temperature be?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Should I adjust any of the ingredients for a small oven?" + } + ], + "answers": [ + "rack", + "rack", + "rack", + "With a little oven you probably don't preheat as long, and when you open the door you let ALL the hot air out. You need to reheat the air in the oven after the cookies go in for them to cook." + ] + }, + { + "ctxs": [ + { + "title": "Is a little oven less hot than a bigger oven?", + "text": "My guess:With a little oven you probably don't preheat as long, and when you open the door you let ALL the hot air out. You need to reheat the air in the oven after the cookies go in for them to cook. Because the hot walls and rack are much smaller (and probably not as well heated to start with), it's harder for them to reheat the inside of the oven. So the temperature is lower when you start the cookies. Some (maybe a lot) of the cooking time is spent getting the oven, the baking sheet and the air back up to temperature. Cooking them longer or at a slightly hotter temperature should help with this." + } + ], + "messages": [ + { + "role": "user", + "content": "Is a little oven less hot than a bigger oven?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Does it matter where the heat source is in the oven, the top or bottom?" + }, + { + "role": "assistant", + "content": "With a little oven you probably don't preheat as long, and when you open the door you let ALL the hot air out" + }, + { + "role": "user", + "content": "Should the time I cook the cookies be adjusted then?" + }, + { + "role": "assistant", + "content": "Cooking them longer or at a slightly hotter temperature should help with th" + }, + { + "role": "user", + "content": "How much hotter should the temperature be?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Should I adjust any of the ingredients for a small oven?" + }, + { + "role": "assistant", + "content": "rack" + }, + { + "role": "user", + "content": "How much smaller should the batches be?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Mayonnaise substitute in cake batter", + "text": "Many cake batters call for mayonnaise. It makes for moister cakes. Using mayonnaise instead of its constituent ingredients adds convenience as well as extra emulsifiers. It is true that mayonnaise doesn't handle high heat on its own but it doesn't have to. It is part of a batter that will set.If you really don't trust the recipe- the mayonnaise can be replaced with egg yolks that have oil whipped into them to form an emulsion. You can add a little vinegar for flavor. :)" + } + ], + "messages": [ + { + "role": "user", + "content": "Mayonnaise substitute in cake batter?" + } + ], + "answers": [ + "Many cake batters call for mayonnaise", + "Many cake batters call for mayonnaise", + "It makes for moister cakes. Using mayonnaise instead of its constituent ingredients adds convenience as well as extra emulsifiers.", + "the mayonnaise can be replaced with egg yolks that have oil whipped into them to form an emulsion." + ] + }, + { + "ctxs": [ + { + "title": "Mayonnaise substitute in cake batter", + "text": "Many cake batters call for mayonnaise. It makes for moister cakes. Using mayonnaise instead of its constituent ingredients adds convenience as well as extra emulsifiers. It is true that mayonnaise doesn't handle high heat on its own but it doesn't have to. It is part of a batter that will set.If you really don't trust the recipe- the mayonnaise can be replaced with egg yolks that have oil whipped into them to form an emulsion. You can add a little vinegar for flavor. :)" + } + ], + "messages": [ + { + "role": "user", + "content": "Mayonnaise substitute in cake batter?" + }, + { + "role": "assistant", + "content": "Many cake batters call for mayonnaise" + }, + { + "role": "user", + "content": "what can we put into cake batter instead of mayonnaise?" + } + ], + "answers": [ + "the mayonnaise can be replaced with egg yolks that have oil whipped into them to form an emulsion", + "the mayonnaise can be replaced with egg yolks that have oil whipped into them to form an emulsion", + "the mayonnaise can be replaced with egg yolks that have oil whipped into them to form an emulsion.", + "the mayonnaise can be replaced with egg yolks that have oil whipped into them to form an emulsion." + ] + }, + { + "ctxs": [ + { + "title": "Mayonnaise substitute in cake batter", + "text": "Many cake batters call for mayonnaise. It makes for moister cakes. Using mayonnaise instead of its constituent ingredients adds convenience as well as extra emulsifiers. It is true that mayonnaise doesn't handle high heat on its own but it doesn't have to. It is part of a batter that will set.If you really don't trust the recipe- the mayonnaise can be replaced with egg yolks that have oil whipped into them to form an emulsion. You can add a little vinegar for flavor. :)" + } + ], + "messages": [ + { + "role": "user", + "content": "Mayonnaise substitute in cake batter?" + }, + { + "role": "assistant", + "content": "Many cake batters call for mayonnaise" + }, + { + "role": "user", + "content": "what can we put into cake batter instead of mayonnaise?" + }, + { + "role": "assistant", + "content": "the mayonnaise can be replaced with egg yolks that have oil whipped into them to form an emulsion" + }, + { + "role": "user", + "content": "What is a vegan substitute?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Mayonnaise substitute in cake batter", + "text": "Many cake batters call for mayonnaise. It makes for moister cakes. Using mayonnaise instead of its constituent ingredients adds convenience as well as extra emulsifiers. It is true that mayonnaise doesn't handle high heat on its own but it doesn't have to. It is part of a batter that will set.If you really don't trust the recipe- the mayonnaise can be replaced with egg yolks that have oil whipped into them to form an emulsion. You can add a little vinegar for flavor. :)" + } + ], + "messages": [ + { + "role": "user", + "content": "Mayonnaise substitute in cake batter?" + }, + { + "role": "assistant", + "content": "Many cake batters call for mayonnaise" + }, + { + "role": "user", + "content": "what can we put into cake batter instead of mayonnaise?" + }, + { + "role": "assistant", + "content": "the mayonnaise can be replaced with egg yolks that have oil whipped into them to form an emulsion" + }, + { + "role": "user", + "content": "What is a vegan substitute?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How many egg yolks to replace mayo?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "\"Best by date\" true for bay leaves?", + "text": "The use-by dates on all spices are mainly hokum. Most spices last for six months in whole form, herbs can be dried and last about three, after that time the taste is going to weaken and change as essential oils leave the spice. If you keep your spices in an airtight dark container you can eek out a little more time, but I would highly recommend that if you want fresh spices you grind yourself and keep fresh herbs on hand (it's very little work to grow your own).That said, bay leaves last me quite a while, and even after I know they should be retired I tend to just throw more of them in the pot to achieve the same effect." + } + ], + "messages": [ + { + "role": "user", + "content": "Today I bought a bottle of Bay Leaves. The \"best use by\" date is 01/2015. Would they still be okay to use?" + } + ], + "answers": [ + "bay leaves last me quite a while, and even after I know they should be retired I tend to just throw more of them in the pot to achieve the same effect", + "bay leaves last me quite a while, and even after I know they should be retired I tend to just throw more of them in the pot to achieve the same effect", + "The use-by dates on all spices are mainly hokum. Most spices last for six months in whole form, herbs can be dried and last about three", + "Most spices last for six months in whole form, herbs can be dried and last about three," + ] + }, + { + "ctxs": [ + { + "title": "\"Best by date\" true for bay leaves?", + "text": "The use-by dates on all spices are mainly hokum. Most spices last for six months in whole form, herbs can be dried and last about three, after that time the taste is going to weaken and change as essential oils leave the spice. If you keep your spices in an airtight dark container you can eek out a little more time, but I would highly recommend that if you want fresh spices you grind yourself and keep fresh herbs on hand (it's very little work to grow your own).That said, bay leaves last me quite a while, and even after I know they should be retired I tend to just throw more of them in the pot to achieve the same effect." + } + ], + "messages": [ + { + "role": "user", + "content": "Today I bought a bottle of Bay Leaves. The \"best use by\" date is 01/2015. Would they still be okay to use?" + }, + { + "role": "assistant", + "content": "bay leaves last me quite a while, and even after I know they should be retired I tend to just throw more of them in the pot to achieve the same effect" + }, + { + "role": "user", + "content": "I've read that spices and herbs go \"off\" after a year or so, depending on what they are." + } + ], + "answers": [ + "Most spices last for six months in whole form, herbs can be dried and last about three, after that time the taste is going to weaken and change as essential oils leave the spice", + "Most spices last for six months in whole form, herbs can be dried and last about three, after that time the taste is going to weaken and change as essential oils leave the spice", + "Most spices last for six months in whole form, herbs can be dried and last about three, after that time the taste is going to weaken and change as essential oils leave the spice.", + "Most spices last for six months in whole form, herbs can be dried and last about three" + ] + }, + { + "ctxs": [ + { + "title": "\"Best by date\" true for bay leaves?", + "text": "The use-by dates on all spices are mainly hokum. Most spices last for six months in whole form, herbs can be dried and last about three, after that time the taste is going to weaken and change as essential oils leave the spice. If you keep your spices in an airtight dark container you can eek out a little more time, but I would highly recommend that if you want fresh spices you grind yourself and keep fresh herbs on hand (it's very little work to grow your own).That said, bay leaves last me quite a while, and even after I know they should be retired I tend to just throw more of them in the pot to achieve the same effect." + } + ], + "messages": [ + { + "role": "user", + "content": "Today I bought a bottle of Bay Leaves. The \"best use by\" date is 01/2015. Would they still be okay to use?" + }, + { + "role": "assistant", + "content": "bay leaves last me quite a while, and even after I know they should be retired I tend to just throw more of them in the pot to achieve the same effect" + }, + { + "role": "user", + "content": "I've read that spices and herbs go \"off\" after a year or so, depending on what they are." + }, + { + "role": "assistant", + "content": "Most spices last for six months in whole form, herbs can be dried and last about three, after that time the taste is going to weaken and change as essential oils leave the spice" + }, + { + "role": "user", + "content": "So can I believe the 2015 date on these bay leaves? Would they still be fine to have after 4 years?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "\"Best by date\" true for bay leaves?", + "text": "The use-by dates on all spices are mainly hokum. Most spices last for six months in whole form, herbs can be dried and last about three, after that time the taste is going to weaken and change as essential oils leave the spice. If you keep your spices in an airtight dark container you can eek out a little more time, but I would highly recommend that if you want fresh spices you grind yourself and keep fresh herbs on hand (it's very little work to grow your own).That said, bay leaves last me quite a while, and even after I know they should be retired I tend to just throw more of them in the pot to achieve the same effect." + } + ], + "messages": [ + { + "role": "user", + "content": "Today I bought a bottle of Bay Leaves. The \"best use by\" date is 01/2015. Would they still be okay to use?" + }, + { + "role": "assistant", + "content": "bay leaves last me quite a while, and even after I know they should be retired I tend to just throw more of them in the pot to achieve the same effect" + }, + { + "role": "user", + "content": "I've read that spices and herbs go \"off\" after a year or so, depending on what they are." + }, + { + "role": "assistant", + "content": "Most spices last for six months in whole form, herbs can be dried and last about three, after that time the taste is going to weaken and change as essential oils leave the spice" + }, + { + "role": "user", + "content": "So can I believe the 2015 date on these bay leaves? Would they still be fine to have after 4 years?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Would they even have any taste after so long in the bottle?" + } + ], + "answers": [ + "the taste is going to weaken and change", + "the taste is going to weaken and change", + "Most spices last for six months in whole form, herbs can be dried and last about three, after that time the taste is going to weaken and change as essential oils leave the spice.", + "I would highly recommend that if you want fresh spices you grind yourself and keep fresh herbs on hand (it's very little work to grow your own)." + ] + }, + { + "ctxs": [ + { + "title": "Preserving small amounts of milk", + "text": "Freezing is most definitely one of the best options. If you are only going to use a little at a time, then it would be a good idea to divide the quart into smaller portions so that you do not have to defrost the whole amount. You can use an ice-tray and take out just as many cubes as you need." + } + ], + "messages": [ + { + "role": "user", + "content": "My husband and I do not drink milk during the week, and rarely use it for cooking. I really only use it for my coffee in the morning is theer a way i can preserve just a little bit of it so that way it doesnt go bad" + } + ], + "answers": [ + "Freezing is most definitely one of the best options", + "Freezing is most definitely one of the best options", + "Freezing is most definitely one of the best options", + "Freezing is most definitely one of the best options." + ] + }, + { + "ctxs": [ + { + "title": "Preserving small amounts of milk", + "text": "Freezing is most definitely one of the best options. If you are only going to use a little at a time, then it would be a good idea to divide the quart into smaller portions so that you do not have to defrost the whole amount. You can use an ice-tray and take out just as many cubes as you need." + } + ], + "messages": [ + { + "role": "user", + "content": "My husband and I do not drink milk during the week, and rarely use it for cooking. I really only use it for my coffee in the morning is theer a way i can preserve just a little bit of it so that way it doesnt go bad" + }, + { + "role": "assistant", + "content": "Freezing is most definitely one of the best options" + }, + { + "role": "user", + "content": "wili it be ok when I defrost? I dont want it to taste funny" + } + ], + "answers": [ + "good idea to divide the quart into smaller portions so that you do not have to defrost the whole amount. You can use an ice-tray and take out just as many cubes as you need", + "good idea to divide the quart into smaller portions so that you do not have to defrost the whole amount. You can use an ice-tray and take out just as many cubes as you need", + "good idea to divide the quart into smaller portions so that you do not have to defrost the whole amount. You can use an ice-tray and take out just as many cubes as you need", + "good idea to divide the quart into smaller portions so that you do not have to defrost the whole amount. You can use an ice-tray and take out just as many cubes as you need" + ] + }, + { + "ctxs": [ + { + "title": "What makes vacuum fried food retain and concentrate the food's flavor?", + "text": "Because you are frying at a lower temperature, the food is closer to it's natural state (no browning) and is less cooked. That coupled with the significant drop in moisture, you are concentrating the flavor of the food (just like syrup, only with solid food). It's also typically done with food that is more susceptable to burning, foods with higher sugar contents, so you are often left with a sweeter product." + } + ], + "messages": [ + { + "role": "user", + "content": "What makes vacuum fried food retain and concentrate the food's flavor?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What makes vacuum fried food retain and concentrate the food's flavor?", + "text": "Because you are frying at a lower temperature, the food is closer to it's natural state (no browning) and is less cooked. That coupled with the significant drop in moisture, you are concentrating the flavor of the food (just like syrup, only with solid food). It's also typically done with food that is more susceptable to burning, foods with higher sugar contents, so you are often left with a sweeter product." + } + ], + "messages": [ + { + "role": "user", + "content": "What makes vacuum fried food retain and concentrate the food's flavor?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you know about the vacuum frying process?" + } + ], + "answers": [ + "Because you are frying at a lower temperature, the food is closer to it's natural state (no browning) and is less cooked", + "Because you are frying at a lower temperature, the food is closer to it's natural state (no browning) and is less cooked", + "Because you are frying at a lower temperature, the food is closer to it's natural state (no browning) and is less cooked", + "Because you are frying at a lower temperature, the food is closer to it's natural state (no browning) and is less cooked" + ] + }, + { + "ctxs": [ + { + "title": "What makes vacuum fried food retain and concentrate the food's flavor?", + "text": "Because you are frying at a lower temperature, the food is closer to it's natural state (no browning) and is less cooked. That coupled with the significant drop in moisture, you are concentrating the flavor of the food (just like syrup, only with solid food). It's also typically done with food that is more susceptable to burning, foods with higher sugar contents, so you are often left with a sweeter product." + } + ], + "messages": [ + { + "role": "user", + "content": "What makes vacuum fried food retain and concentrate the food's flavor?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you know about the vacuum frying process?" + }, + { + "role": "assistant", + "content": "Because you are frying at a lower temperature, the food is closer to it's natural state (no browning) and is less cooked" + }, + { + "role": "user", + "content": "What is the temperature for this frying method?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What makes vacuum fried food retain and concentrate the food's flavor?", + "text": "Because you are frying at a lower temperature, the food is closer to it's natural state (no browning) and is less cooked. That coupled with the significant drop in moisture, you are concentrating the flavor of the food (just like syrup, only with solid food). It's also typically done with food that is more susceptable to burning, foods with higher sugar contents, so you are often left with a sweeter product." + } + ], + "messages": [ + { + "role": "user", + "content": "What makes vacuum fried food retain and concentrate the food's flavor?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you know about the vacuum frying process?" + }, + { + "role": "assistant", + "content": "Because you are frying at a lower temperature, the food is closer to it's natural state (no browning) and is less cooked" + }, + { + "role": "user", + "content": "What is the temperature for this frying method?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is a special machine used for this method?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "unwarp my cutting board?", + "text": "Not much you can do about a warped wooden cutting board to be honest apart from either chuck it out or live with its warpedness! I do sympathise, I have a warped one too!In future (I'm going to heed my own advice) use food grade wood oil on the wooden cutting board, this goes a long way to stopping it from warping, protecting the surface and making it easy to clean." + } + ], + "messages": [ + { + "role": "user", + "content": "unwarp my cutting board?" + } + ], + "answers": [ + "Not much you can do about a warped wooden cutting board to be honest apart from either chuck it out or live with its warpedness! I do sympathise, I have a warped one too", + "Not much you can do about a warped wooden cutting board to be honest apart from either chuck it out or live with its warpedness! I do sympathise, I have a warped one too", + "Not much you can do about a warped wooden cutting board to be honest apart from either chuck it out or live with its warpedness!", + "Not much you can do about a warped wooden cutting board to be honest apart from either chuck it out or live with its warpedness!" + ] + }, + { + "ctxs": [ + { + "title": "unwarp my cutting board?", + "text": "Not much you can do about a warped wooden cutting board to be honest apart from either chuck it out or live with its warpedness! I do sympathise, I have a warped one too!In future (I'm going to heed my own advice) use food grade wood oil on the wooden cutting board, this goes a long way to stopping it from warping, protecting the surface and making it easy to clean." + } + ], + "messages": [ + { + "role": "user", + "content": "unwarp my cutting board?" + }, + { + "role": "assistant", + "content": "Not much you can do about a warped wooden cutting board to be honest apart from either chuck it out or live with its warpedness! I do sympathise, I have a warped one too" + }, + { + "role": "user", + "content": "What about plastic boards that have been warped?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "unwarp my cutting board?", + "text": "Not much you can do about a warped wooden cutting board to be honest apart from either chuck it out or live with its warpedness! I do sympathise, I have a warped one too!In future (I'm going to heed my own advice) use food grade wood oil on the wooden cutting board, this goes a long way to stopping it from warping, protecting the surface and making it easy to clean." + } + ], + "messages": [ + { + "role": "user", + "content": "unwarp my cutting board?" + }, + { + "role": "assistant", + "content": "Not much you can do about a warped wooden cutting board to be honest apart from either chuck it out or live with its warpedness! I do sympathise, I have a warped one too" + }, + { + "role": "user", + "content": "What about plastic boards that have been warped?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are there any outdoor solutions, like wet grass and sunshine?" + } + ], + "answers": [ + "In future (I'm going to heed my own advice) use food grade wood oil on the wooden cutting board, this goes a long way to stopping it from warping, protecting the surface and making it easy to clean", + "In future (I'm going to heed my own advice) use food grade wood oil on the wooden cutting board, this goes a long way to stopping it from warping, protecting the surface and making it easy to clean", + "In future (I'm going to heed my own advice) use food grade wood oil on the wooden cutting board, this goes a long way to stopping it from warping, protecting the surface and making it easy to clean", + "In future (I'm going to heed my own advice) use food grade wood oil on the wooden cutting board, this goes a long way to stopping it from warping, protecting the surface and making it easy to clean" + ] + }, + { + "ctxs": [ + { + "title": "unwarp my cutting board?", + "text": "Not much you can do about a warped wooden cutting board to be honest apart from either chuck it out or live with its warpedness! I do sympathise, I have a warped one too!In future (I'm going to heed my own advice) use food grade wood oil on the wooden cutting board, this goes a long way to stopping it from warping, protecting the surface and making it easy to clean." + } + ], + "messages": [ + { + "role": "user", + "content": "unwarp my cutting board?" + }, + { + "role": "assistant", + "content": "Not much you can do about a warped wooden cutting board to be honest apart from either chuck it out or live with its warpedness! I do sympathise, I have a warped one too" + }, + { + "role": "user", + "content": "What about plastic boards that have been warped?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are there any outdoor solutions, like wet grass and sunshine?" + }, + { + "role": "assistant", + "content": "In future (I'm going to heed my own advice) use food grade wood oil on the wooden cutting board, this goes a long way to stopping it from warping, protecting the surface and making it easy to clean" + }, + { + "role": "user", + "content": "Can I just use vegetable oil?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "unwarp my cutting board?", + "text": "Not much you can do about a warped wooden cutting board to be honest apart from either chuck it out or live with its warpedness! I do sympathise, I have a warped one too!In future (I'm going to heed my own advice) use food grade wood oil on the wooden cutting board, this goes a long way to stopping it from warping, protecting the surface and making it easy to clean." + } + ], + "messages": [ + { + "role": "user", + "content": "unwarp my cutting board?" + }, + { + "role": "assistant", + "content": "Not much you can do about a warped wooden cutting board to be honest apart from either chuck it out or live with its warpedness! I do sympathise, I have a warped one too" + }, + { + "role": "user", + "content": "What about plastic boards that have been warped?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are there any outdoor solutions, like wet grass and sunshine?" + }, + { + "role": "assistant", + "content": "In future (I'm going to heed my own advice) use food grade wood oil on the wooden cutting board, this goes a long way to stopping it from warping, protecting the surface and making it easy to clean" + }, + { + "role": "user", + "content": "Can I just use vegetable oil?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What kind of oil should I use?" + } + ], + "answers": [ + "In future (I'm going to heed my own advice) use food grade wood oil on the wooden cutting board, this goes a long way to stopping it from warping, protecting the surface and making it easy to clean", + "In future (I'm going to heed my own advice) use food grade wood oil on the wooden cutting board, this goes a long way to stopping it from warping, protecting the surface and making it easy to clean", + "food grade wood oil", + "use food grade wood oil" + ] + }, + { + "ctxs": [ + { + "title": "unwarp my cutting board?", + "text": "Not much you can do about a warped wooden cutting board to be honest apart from either chuck it out or live with its warpedness! I do sympathise, I have a warped one too!In future (I'm going to heed my own advice) use food grade wood oil on the wooden cutting board, this goes a long way to stopping it from warping, protecting the surface and making it easy to clean." + } + ], + "messages": [ + { + "role": "user", + "content": "unwarp my cutting board?" + }, + { + "role": "assistant", + "content": "Not much you can do about a warped wooden cutting board to be honest apart from either chuck it out or live with its warpedness! I do sympathise, I have a warped one too" + }, + { + "role": "user", + "content": "What about plastic boards that have been warped?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are there any outdoor solutions, like wet grass and sunshine?" + }, + { + "role": "assistant", + "content": "In future (I'm going to heed my own advice) use food grade wood oil on the wooden cutting board, this goes a long way to stopping it from warping, protecting the surface and making it easy to clean" + }, + { + "role": "user", + "content": "Can I just use vegetable oil?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What kind of oil should I use?" + }, + { + "role": "assistant", + "content": "In future (I'm going to heed my own advice) use food grade wood oil on the wooden cutting board, this goes a long way to stopping it from warping, protecting the surface and making it easy to clean" + }, + { + "role": "user", + "content": "How does it make it easy to clean?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can Nutmeg be substituted in for Mace?", + "text": "The flavors are very similar (they are different parts of the fruit of the same tree, nutmeg being the nut itself, and mace being a covering that grows around the shell), although nutmeg tends to be slightly stronger and more forward.in a complicated hot dog recipe, I imagine that the substitution should work well, although you might choose to try your first batch with 3/4 the amount." + } + ], + "messages": [ + { + "role": "user", + "content": "Can Nutmeg be substituted in for Mace?" + } + ], + "answers": [ + "The flavors are very similar", + "The flavors are very similar", + "The flavors are very similar", + "I imagine that the substitution should work well" + ] + }, + { + "ctxs": [ + { + "title": "Can Nutmeg be substituted in for Mace?", + "text": "The flavors are very similar (they are different parts of the fruit of the same tree, nutmeg being the nut itself, and mace being a covering that grows around the shell), although nutmeg tends to be slightly stronger and more forward.in a complicated hot dog recipe, I imagine that the substitution should work well, although you might choose to try your first batch with 3/4 the amount." + } + ], + "messages": [ + { + "role": "user", + "content": "Can Nutmeg be substituted in for Mace?" + }, + { + "role": "assistant", + "content": "The flavors are very similar" + }, + { + "role": "user", + "content": "do I need to make any adjustments to the recipe?" + } + ], + "answers": [ + "you might choose to try your first batch with 3/4 the amount", + "you might choose to try your first batch with 3/4 the amount", + "you might choose to try your first batch with 3/4 the amount.", + "the substitution should work well, although you might choose to try your first batch with 3/4 the amount." + ] + }, + { + "ctxs": [ + { + "title": "Can Nutmeg be substituted in for Mace?", + "text": "The flavors are very similar (they are different parts of the fruit of the same tree, nutmeg being the nut itself, and mace being a covering that grows around the shell), although nutmeg tends to be slightly stronger and more forward.in a complicated hot dog recipe, I imagine that the substitution should work well, although you might choose to try your first batch with 3/4 the amount." + } + ], + "messages": [ + { + "role": "user", + "content": "Can Nutmeg be substituted in for Mace?" + }, + { + "role": "assistant", + "content": "The flavors are very similar" + }, + { + "role": "user", + "content": "do I need to make any adjustments to the recipe?" + }, + { + "role": "assistant", + "content": "you might choose to try your first batch with 3/4 the amount" + }, + { + "role": "user", + "content": "Are there any other adjustments I would need if that doesnt work?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can Nutmeg be substituted in for Mace?", + "text": "The flavors are very similar (they are different parts of the fruit of the same tree, nutmeg being the nut itself, and mace being a covering that grows around the shell), although nutmeg tends to be slightly stronger and more forward.in a complicated hot dog recipe, I imagine that the substitution should work well, although you might choose to try your first batch with 3/4 the amount." + } + ], + "messages": [ + { + "role": "user", + "content": "Can Nutmeg be substituted in for Mace?" + }, + { + "role": "assistant", + "content": "The flavors are very similar" + }, + { + "role": "user", + "content": "do I need to make any adjustments to the recipe?" + }, + { + "role": "assistant", + "content": "you might choose to try your first batch with 3/4 the amount" + }, + { + "role": "user", + "content": "Are there any other adjustments I would need if that doesnt work?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What should I try next?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can Nutmeg be substituted in for Mace?", + "text": "The flavors are very similar (they are different parts of the fruit of the same tree, nutmeg being the nut itself, and mace being a covering that grows around the shell), although nutmeg tends to be slightly stronger and more forward.in a complicated hot dog recipe, I imagine that the substitution should work well, although you might choose to try your first batch with 3/4 the amount." + } + ], + "messages": [ + { + "role": "user", + "content": "Can Nutmeg be substituted in for Mace?" + }, + { + "role": "assistant", + "content": "The flavors are very similar" + }, + { + "role": "user", + "content": "do I need to make any adjustments to the recipe?" + }, + { + "role": "assistant", + "content": "you might choose to try your first batch with 3/4 the amount" + }, + { + "role": "user", + "content": "Are there any other adjustments I would need if that doesnt work?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What should I try next?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you have any other advice for this subsitution?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Adding Meat to Pasta Caprese", + "text": "The problem you will find in using meat-based proteins for such a dish is that the whole point of Insalata Caprese (from which I presume this pasta is derived) is the light, fresh, bright flavours of tomatoes and basil and mozz. Meats will muddy that up.You may wish to look into alternate protein sources. Serve the pasta with some nice crusty bread and a big bowl of garlicky pureed white beans." + } + ], + "messages": [ + { + "role": "user", + "content": "Do you know about adding Meat to Pasta Caprese?" + } + ], + "answers": [ + "Meats will muddy that up", + "Meats will muddy that up", + "Meats will muddy that up.You may wish to look into alternate protein sources.", + "Meats will muddy that up" + ] + }, + { + "ctxs": [ + { + "title": "Adding Meat to Pasta Caprese", + "text": "The problem you will find in using meat-based proteins for such a dish is that the whole point of Insalata Caprese (from which I presume this pasta is derived) is the light, fresh, bright flavours of tomatoes and basil and mozz. Meats will muddy that up.You may wish to look into alternate protein sources. Serve the pasta with some nice crusty bread and a big bowl of garlicky pureed white beans." + } + ], + "messages": [ + { + "role": "user", + "content": "Do you know about adding Meat to Pasta Caprese?" + }, + { + "role": "assistant", + "content": "Meats will muddy that up" + }, + { + "role": "user", + "content": "Do you think there is a meat that would pair well with it?" + } + ], + "answers": [ + "the whole point of Insalata Caprese (from which I presume this pasta is derived) is the light, fresh, bright flavours of tomatoes and basil and mozz. Meats will muddy that up", + "the whole point of Insalata Caprese (from which I presume this pasta is derived) is the light, fresh, bright flavours of tomatoes and basil and mozz. Meats will muddy that up", + "the whole point of Insalata Caprese (from which I presume this pasta is derived) is the light, fresh, bright flavours of tomatoes and basil and mozz. Meats will muddy that up", + "Meats will muddy that up.You may wish to look into alternate protein sources." + ] + }, + { + "ctxs": [ + { + "title": "Adding Meat to Pasta Caprese", + "text": "The problem you will find in using meat-based proteins for such a dish is that the whole point of Insalata Caprese (from which I presume this pasta is derived) is the light, fresh, bright flavours of tomatoes and basil and mozz. Meats will muddy that up.You may wish to look into alternate protein sources. Serve the pasta with some nice crusty bread and a big bowl of garlicky pureed white beans." + } + ], + "messages": [ + { + "role": "user", + "content": "Do you know about adding Meat to Pasta Caprese?" + }, + { + "role": "assistant", + "content": "Meats will muddy that up" + }, + { + "role": "user", + "content": "Do you think there is a meat that would pair well with it?" + }, + { + "role": "assistant", + "content": "the whole point of Insalata Caprese (from which I presume this pasta is derived) is the light, fresh, bright flavours of tomatoes and basil and mozz. Meats will muddy that up" + }, + { + "role": "user", + "content": "In the past I've done grilled chicken breast on the side, but is there a way to make it a one pot meal or serve with another meat main so I'm not limited to chicken?" + } + ], + "answers": [ + "You may wish to look into alternate protein sources. Serve the pasta with some nice crusty bread and a big bowl of garlicky pureed white beans", + "You may wish to look into alternate protein sources. Serve the pasta with some nice crusty bread and a big bowl of garlicky pureed white beans", + "You may wish to look into alternate protein sources. Serve the pasta with some nice crusty bread and a big bowl of garlicky pureed white beans", + "You may wish to look into alternate protein sources. Serve the pasta with some nice crusty bread and a big bowl of garlicky pureed white beans." + ] + }, + { + "ctxs": [ + { + "title": "Adding Meat to Pasta Caprese", + "text": "The problem you will find in using meat-based proteins for such a dish is that the whole point of Insalata Caprese (from which I presume this pasta is derived) is the light, fresh, bright flavours of tomatoes and basil and mozz. Meats will muddy that up.You may wish to look into alternate protein sources. Serve the pasta with some nice crusty bread and a big bowl of garlicky pureed white beans." + } + ], + "messages": [ + { + "role": "user", + "content": "Do you know about adding Meat to Pasta Caprese?" + }, + { + "role": "assistant", + "content": "Meats will muddy that up" + }, + { + "role": "user", + "content": "Do you think there is a meat that would pair well with it?" + }, + { + "role": "assistant", + "content": "the whole point of Insalata Caprese (from which I presume this pasta is derived) is the light, fresh, bright flavours of tomatoes and basil and mozz. Meats will muddy that up" + }, + { + "role": "user", + "content": "In the past I've done grilled chicken breast on the side, but is there a way to make it a one pot meal or serve with another meat main so I'm not limited to chicken?" + }, + { + "role": "assistant", + "content": "You may wish to look into alternate protein sources. Serve the pasta with some nice crusty bread and a big bowl of garlicky pureed white beans" + }, + { + "role": "user", + "content": "Do you have a recipe for the white beans?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Adding Meat to Pasta Caprese", + "text": "The problem you will find in using meat-based proteins for such a dish is that the whole point of Insalata Caprese (from which I presume this pasta is derived) is the light, fresh, bright flavours of tomatoes and basil and mozz. Meats will muddy that up.You may wish to look into alternate protein sources. Serve the pasta with some nice crusty bread and a big bowl of garlicky pureed white beans." + } + ], + "messages": [ + { + "role": "user", + "content": "Do you know about adding Meat to Pasta Caprese?" + }, + { + "role": "assistant", + "content": "Meats will muddy that up" + }, + { + "role": "user", + "content": "Do you think there is a meat that would pair well with it?" + }, + { + "role": "assistant", + "content": "the whole point of Insalata Caprese (from which I presume this pasta is derived) is the light, fresh, bright flavours of tomatoes and basil and mozz. Meats will muddy that up" + }, + { + "role": "user", + "content": "In the past I've done grilled chicken breast on the side, but is there a way to make it a one pot meal or serve with another meat main so I'm not limited to chicken?" + }, + { + "role": "assistant", + "content": "You may wish to look into alternate protein sources. Serve the pasta with some nice crusty bread and a big bowl of garlicky pureed white beans" + }, + { + "role": "user", + "content": "Do you have a recipe for the white beans?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What if I can't go without meat for my meal?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Earthy tasting frozen salmon", + "text": "Not likely. Wild salmon is pretty low on the list of foods that can cause harm because of cross-contamination, particularly salmon that has been frozen for an extended period of time. Undercooked fish is considered risky more because of potential parasites than bacteria. Months in the freezer is going to pretty much eliminate any risk of consuming a live parasite. Plus, the toxins that can be found in fish are not particularly common in salmon. If the fish didn't spend too long in the \"danger zone\" either before or after freezing, you've got very little to worry about." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does my frozen salmon taste earthy?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Earthy tasting frozen salmon", + "text": "Not likely. Wild salmon is pretty low on the list of foods that can cause harm because of cross-contamination, particularly salmon that has been frozen for an extended period of time. Undercooked fish is considered risky more because of potential parasites than bacteria. Months in the freezer is going to pretty much eliminate any risk of consuming a live parasite. Plus, the toxins that can be found in fish are not particularly common in salmon. If the fish didn't spend too long in the \"danger zone\" either before or after freezing, you've got very little to worry about." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does my frozen salmon taste earthy?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long should I cook frozen salmon?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Earthy tasting frozen salmon", + "text": "Not likely. Wild salmon is pretty low on the list of foods that can cause harm because of cross-contamination, particularly salmon that has been frozen for an extended period of time. Undercooked fish is considered risky more because of potential parasites than bacteria. Months in the freezer is going to pretty much eliminate any risk of consuming a live parasite. Plus, the toxins that can be found in fish are not particularly common in salmon. If the fish didn't spend too long in the \"danger zone\" either before or after freezing, you've got very little to worry about." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does my frozen salmon taste earthy?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long should I cook frozen salmon?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can raw salmon cause me problems?" + } + ], + "answers": [ + "Undercooked fish is considered risky more because of potential parasites than bacteria", + "Undercooked fish is considered risky more because of potential parasites than bacteria", + "Wild salmon is pretty low on the list of foods that can cause harm because of cross-contamination, particularly salmon that has been frozen for an extended period of time.", + "Undercooked fish is considered risky more because of potential parasites than bacteria." + ] + }, + { + "ctxs": [ + { + "title": "Earthy tasting frozen salmon", + "text": "Not likely. Wild salmon is pretty low on the list of foods that can cause harm because of cross-contamination, particularly salmon that has been frozen for an extended period of time. Undercooked fish is considered risky more because of potential parasites than bacteria. Months in the freezer is going to pretty much eliminate any risk of consuming a live parasite. Plus, the toxins that can be found in fish are not particularly common in salmon. If the fish didn't spend too long in the \"danger zone\" either before or after freezing, you've got very little to worry about." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does my frozen salmon taste earthy?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long should I cook frozen salmon?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can raw salmon cause me problems?" + }, + { + "role": "assistant", + "content": "Undercooked fish is considered risky more because of potential parasites than bacteria" + }, + { + "role": "user", + "content": "What can happen from eating raw fish?" + } + ], + "answers": [ + "Months in the freezer is going to pretty much eliminate any risk of consuming a live parasite", + "Months in the freezer is going to pretty much eliminate any risk of consuming a live parasite", + "Months in the freezer is going to pretty much eliminate any risk of consuming a live parasite", + "Months in the freezer is going to pretty much eliminate any risk of consuming a live parasite" + ] + }, + { + "ctxs": [ + { + "title": "Earthy tasting frozen salmon", + "text": "Not likely. Wild salmon is pretty low on the list of foods that can cause harm because of cross-contamination, particularly salmon that has been frozen for an extended period of time. Undercooked fish is considered risky more because of potential parasites than bacteria. Months in the freezer is going to pretty much eliminate any risk of consuming a live parasite. Plus, the toxins that can be found in fish are not particularly common in salmon. If the fish didn't spend too long in the \"danger zone\" either before or after freezing, you've got very little to worry about." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does my frozen salmon taste earthy?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long should I cook frozen salmon?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can raw salmon cause me problems?" + }, + { + "role": "assistant", + "content": "Undercooked fish is considered risky more because of potential parasites than bacteria" + }, + { + "role": "user", + "content": "What can happen from eating raw fish?" + }, + { + "role": "assistant", + "content": "Months in the freezer is going to pretty much eliminate any risk of consuming a live parasite" + }, + { + "role": "user", + "content": "What is the longest I can store it in the freezer?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is there any diminishing return on grinding spices for a \"tea\"?", + "text": "If you're boiling them it isn't necessary to break them down at all unless time is a factor for you.Nutmeg also works well boiled whole as you can see in many traditional hot beverage recipes. However, if you want to be able to add all of the spices at once, grinding some of them is advisable. Otherwise you'll have to add the spices to your mixture at different times to avoid flavor imbalances.The finer that you grind the spices the quicker the volatile organic compounds will be released. In this way you can control the strength of flavor in the final product if all of the spices are added at once.I've not been able to find any reference to boiling a spice for an extended period changing the character of the flavor(just the potency) which makes sense for a spice since we usually eat the whole thing in ground form anyway.The same does not apply to herbs." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there any diminishing return on grinding spices for a \"tea\"?" + } + ], + "answers": [ + "if you want to be able to add all of the spices at once, grinding some of them is advisable", + "if you want to be able to add all of the spices at once, grinding some of them is advisable", + "The finer that you grind the spices the quicker the volatile organic compounds will be released.", + "The finer that you grind the spices the quicker the volatile organic compounds will be released. In this way you can control the strength of flavor in the final product if all of the spices are added" + ] + }, + { + "ctxs": [ + { + "title": "Is there any diminishing return on grinding spices for a \"tea\"?", + "text": "If you're boiling them it isn't necessary to break them down at all unless time is a factor for you.Nutmeg also works well boiled whole as you can see in many traditional hot beverage recipes. However, if you want to be able to add all of the spices at once, grinding some of them is advisable. Otherwise you'll have to add the spices to your mixture at different times to avoid flavor imbalances.The finer that you grind the spices the quicker the volatile organic compounds will be released. In this way you can control the strength of flavor in the final product if all of the spices are added at once.I've not been able to find any reference to boiling a spice for an extended period changing the character of the flavor(just the potency) which makes sense for a spice since we usually eat the whole thing in ground form anyway.The same does not apply to herbs." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there any diminishing return on grinding spices for a \"tea\"?" + }, + { + "role": "assistant", + "content": "if you want to be able to add all of the spices at once, grinding some of them is advisable" + }, + { + "role": "user", + "content": "Will grinding release more flavor or would it be recommended to chop the spices for a better flavor" + } + ], + "answers": [ + "The finer that you grind the spices the quicker the volatile organic compounds will be released", + "The finer that you grind the spices the quicker the volatile organic compounds will be released", + "The finer that you grind the spices the quicker the volatile organic compounds will be released.", + "The finer that you grind the spices the quicker the volatile organic compounds will be released." + ] + }, + { + "ctxs": [ + { + "title": "Is there any diminishing return on grinding spices for a \"tea\"?", + "text": "If you're boiling them it isn't necessary to break them down at all unless time is a factor for you.Nutmeg also works well boiled whole as you can see in many traditional hot beverage recipes. However, if you want to be able to add all of the spices at once, grinding some of them is advisable. Otherwise you'll have to add the spices to your mixture at different times to avoid flavor imbalances.The finer that you grind the spices the quicker the volatile organic compounds will be released. In this way you can control the strength of flavor in the final product if all of the spices are added at once.I've not been able to find any reference to boiling a spice for an extended period changing the character of the flavor(just the potency) which makes sense for a spice since we usually eat the whole thing in ground form anyway.The same does not apply to herbs." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there any diminishing return on grinding spices for a \"tea\"?" + }, + { + "role": "assistant", + "content": "if you want to be able to add all of the spices at once, grinding some of them is advisable" + }, + { + "role": "user", + "content": "Will grinding release more flavor or would it be recommended to chop the spices for a better flavor" + }, + { + "role": "assistant", + "content": "The finer that you grind the spices the quicker the volatile organic compounds will be released" + }, + { + "role": "user", + "content": "I have gotten all my spices for my tincture in whole form, would it ever be recommended to boil these whole?" + } + ], + "answers": [ + "If you're boiling them it isn't necessary to break them down at all unless time is a factor for you", + "If you're boiling them it isn't necessary to break them down at all unless time is a factor for you", + "If you're boiling them it isn't necessary to break them down at all unless time is a factor for you.", + "if you want to be able to add all of the spices at once, grinding some of them is advisable." + ] + }, + { + "ctxs": [ + { + "title": "Is there any diminishing return on grinding spices for a \"tea\"?", + "text": "If you're boiling them it isn't necessary to break them down at all unless time is a factor for you.Nutmeg also works well boiled whole as you can see in many traditional hot beverage recipes. However, if you want to be able to add all of the spices at once, grinding some of them is advisable. Otherwise you'll have to add the spices to your mixture at different times to avoid flavor imbalances.The finer that you grind the spices the quicker the volatile organic compounds will be released. In this way you can control the strength of flavor in the final product if all of the spices are added at once.I've not been able to find any reference to boiling a spice for an extended period changing the character of the flavor(just the potency) which makes sense for a spice since we usually eat the whole thing in ground form anyway.The same does not apply to herbs." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there any diminishing return on grinding spices for a \"tea\"?" + }, + { + "role": "assistant", + "content": "if you want to be able to add all of the spices at once, grinding some of them is advisable" + }, + { + "role": "user", + "content": "Will grinding release more flavor or would it be recommended to chop the spices for a better flavor" + }, + { + "role": "assistant", + "content": "The finer that you grind the spices the quicker the volatile organic compounds will be released" + }, + { + "role": "user", + "content": "I have gotten all my spices for my tincture in whole form, would it ever be recommended to boil these whole?" + }, + { + "role": "assistant", + "content": "If you're boiling them it isn't necessary to break them down at all unless time is a factor for you" + }, + { + "role": "user", + "content": "Are there any adverse affects to grinding or chopping spices that are known?" + } + ], + "answers": [ + "Nutmeg also works well boiled whole as you can see in many traditional hot beverage recipes", + "Nutmeg also works well boiled whole as you can see in many traditional hot beverage recipes", + "The finer that you grind the spices the quicker the volatile organic compounds will be released.", + "Nutmeg also works well boiled whole as you can see in many traditional hot beverage recipes" + ] + }, + { + "ctxs": [ + { + "title": "Is there any diminishing return on grinding spices for a \"tea\"?", + "text": "If you're boiling them it isn't necessary to break them down at all unless time is a factor for you.Nutmeg also works well boiled whole as you can see in many traditional hot beverage recipes. However, if you want to be able to add all of the spices at once, grinding some of them is advisable. Otherwise you'll have to add the spices to your mixture at different times to avoid flavor imbalances.The finer that you grind the spices the quicker the volatile organic compounds will be released. In this way you can control the strength of flavor in the final product if all of the spices are added at once.I've not been able to find any reference to boiling a spice for an extended period changing the character of the flavor(just the potency) which makes sense for a spice since we usually eat the whole thing in ground form anyway.The same does not apply to herbs." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there any diminishing return on grinding spices for a \"tea\"?" + }, + { + "role": "assistant", + "content": "if you want to be able to add all of the spices at once, grinding some of them is advisable" + }, + { + "role": "user", + "content": "Will grinding release more flavor or would it be recommended to chop the spices for a better flavor" + }, + { + "role": "assistant", + "content": "The finer that you grind the spices the quicker the volatile organic compounds will be released" + }, + { + "role": "user", + "content": "I have gotten all my spices for my tincture in whole form, would it ever be recommended to boil these whole?" + }, + { + "role": "assistant", + "content": "If you're boiling them it isn't necessary to break them down at all unless time is a factor for you" + }, + { + "role": "user", + "content": "Are there any adverse affects to grinding or chopping spices that are known?" + }, + { + "role": "assistant", + "content": "Nutmeg also works well boiled whole as you can see in many traditional hot beverage recipes" + }, + { + "role": "user", + "content": "Will nutmeg release \"bitter tannins\" like some spices if let to boil too long?" + } + ], + "answers": [ + "ve not been able to find any reference to boiling a spice for an extended period changing the character of the flavor(just the potency", + "ve not been able to find any reference to boiling a spice for an extended period changing the character of the flavor(just the potency", + "I've not been able to find any reference to boiling a spice for an extended period changing the character of the flavor", + "I've not been able to find any reference to boiling a spice for an extended period changing the character of the flavor" + ] + }, + { + "ctxs": [ + { + "title": "Why peel tomatoes?", + "text": "When tomatoes are cooked (which I assume you plan on doing for canning or after freezing) the skins become tough and usually detach from the tomato. Since you usually don't mind this, you shouldn't mind it with canned tomatoes either, but many people do - even when pureed the texture is different.When freezing you can freeze whole and the skin should come off easily when thawed.One way to get around the texture issue would be to puree the tomatoes and then force them through a food mill, which will help to remove tough bits - do this either before canning or after freezing." + } + ], + "messages": [ + { + "role": "user", + "content": "Do I need to peel tomatoes when canning?" + } + ], + "answers": [ + "When tomatoes are cooked (which I assume you plan on doing for canning or after freezing) the skins become tough and usually detach from the tomato", + "When tomatoes are cooked (which I assume you plan on doing for canning or after freezing) the skins become tough and usually detach from the tomato", + "When tomatoes are cooked (which I assume you plan on doing for canning or after freezing) the skins become tough and usually detach from the tomato.", + "When tomatoes are cooked (which I assume you plan on doing for canning or after freezing) the skins become tough and usually detach from the tomato" + ] + }, + { + "ctxs": [ + { + "title": "Why peel tomatoes?", + "text": "When tomatoes are cooked (which I assume you plan on doing for canning or after freezing) the skins become tough and usually detach from the tomato. Since you usually don't mind this, you shouldn't mind it with canned tomatoes either, but many people do - even when pureed the texture is different.When freezing you can freeze whole and the skin should come off easily when thawed.One way to get around the texture issue would be to puree the tomatoes and then force them through a food mill, which will help to remove tough bits - do this either before canning or after freezing." + } + ], + "messages": [ + { + "role": "user", + "content": "Do I need to peel tomatoes when canning?" + }, + { + "role": "assistant", + "content": "When tomatoes are cooked (which I assume you plan on doing for canning or after freezing) the skins become tough and usually detach from the tomato" + }, + { + "role": "user", + "content": "Would the tomatoes themselves have a weird texture if I did it anyway?" + } + ], + "answers": [ + "even when pureed the texture is different", + "even when pureed the texture is different", + "One way to get around the texture issue would be to puree the tomatoes and then force them through a food mill, which will help to remove tough bits - do this either before canning or after freezing.", + "One way to get around the texture issue would be to puree the tomatoes and then force them through a food mill, which will help to remove tough bits - do this either before canning or after freezing." + ] + }, + { + "ctxs": [ + { + "title": "Why peel tomatoes?", + "text": "When tomatoes are cooked (which I assume you plan on doing for canning or after freezing) the skins become tough and usually detach from the tomato. Since you usually don't mind this, you shouldn't mind it with canned tomatoes either, but many people do - even when pureed the texture is different.When freezing you can freeze whole and the skin should come off easily when thawed.One way to get around the texture issue would be to puree the tomatoes and then force them through a food mill, which will help to remove tough bits - do this either before canning or after freezing." + } + ], + "messages": [ + { + "role": "user", + "content": "Do I need to peel tomatoes when canning?" + }, + { + "role": "assistant", + "content": "When tomatoes are cooked (which I assume you plan on doing for canning or after freezing) the skins become tough and usually detach from the tomato" + }, + { + "role": "user", + "content": "Would the tomatoes themselves have a weird texture if I did it anyway?" + }, + { + "role": "assistant", + "content": "even when pureed the texture is different" + }, + { + "role": "user", + "content": "What is the texture like?" + } + ], + "answers": [ + "tough", + "tough", + "tough", + "tough" + ] + }, + { + "ctxs": [ + { + "title": "Why peel tomatoes?", + "text": "When tomatoes are cooked (which I assume you plan on doing for canning or after freezing) the skins become tough and usually detach from the tomato. Since you usually don't mind this, you shouldn't mind it with canned tomatoes either, but many people do - even when pureed the texture is different.When freezing you can freeze whole and the skin should come off easily when thawed.One way to get around the texture issue would be to puree the tomatoes and then force them through a food mill, which will help to remove tough bits - do this either before canning or after freezing." + } + ], + "messages": [ + { + "role": "user", + "content": "Do I need to peel tomatoes when canning?" + }, + { + "role": "assistant", + "content": "When tomatoes are cooked (which I assume you plan on doing for canning or after freezing) the skins become tough and usually detach from the tomato" + }, + { + "role": "user", + "content": "Would the tomatoes themselves have a weird texture if I did it anyway?" + }, + { + "role": "assistant", + "content": "even when pureed the texture is different" + }, + { + "role": "user", + "content": "What is the texture like?" + }, + { + "role": "assistant", + "content": "tough" + }, + { + "role": "user", + "content": "Would the taste be weird too?" + } + ], + "answers": [ + "the texture is different", + "the texture is different", + "the texture is different", + "the texture is different" + ] + }, + { + "ctxs": [ + { + "title": "When turning instant soup into liquid soup, how can I optimise dissolution?", + "text": "Add the water incrementally. It's probably enough to add just a bit, stir, then add the rest, but you can break it up a bit more if that doesn't work.A clump of powder or a lump of paste won't dissolve easily into water, but it's easy enough to add a little water to it and thin it out. So the idea is to work your way up from powder to paste to thinner paste to liquid. This is a good idea for all kinds of things where you start with a powder or a thick paste, not just instant soup." + } + ], + "messages": [ + { + "role": "user", + "content": "When turning instant soup into liquid soup, how can I optimise dissolution?" + } + ], + "answers": [ + "Add the water incrementally", + "Add the water incrementally", + "Add the water incrementally. It's probably enough to add just a bit, stir, then add the rest, but you can break it up a bit more if that doesn't work", + "Add the water incrementally." + ] + }, + { + "ctxs": [ + { + "title": "When turning instant soup into liquid soup, how can I optimise dissolution?", + "text": "Add the water incrementally. It's probably enough to add just a bit, stir, then add the rest, but you can break it up a bit more if that doesn't work.A clump of powder or a lump of paste won't dissolve easily into water, but it's easy enough to add a little water to it and thin it out. So the idea is to work your way up from powder to paste to thinner paste to liquid. This is a good idea for all kinds of things where you start with a powder or a thick paste, not just instant soup." + } + ], + "messages": [ + { + "role": "user", + "content": "When turning instant soup into liquid soup, how can I optimise dissolution?" + }, + { + "role": "assistant", + "content": "Add the water incrementally" + }, + { + "role": "user", + "content": "Do you think i should add the powe" + } + ], + "answers": [ + "A clump of powder or a lump of paste won't dissolve easily into water, but it's easy enough to add a little water to it and thin it out", + "A clump of powder or a lump of paste won't dissolve easily into water, but it's easy enough to add a little water to it and thin it out", + "A clump of powder or a lump of paste won't dissolve easily into water, but it's easy enough to add a little water to it and thin it out", + "It's probably enough to add just a bit, stir, then add the rest, but you can break it up a bit more if that doesn't work." + ] + }, + { + "ctxs": [ + { + "title": "How to make \"salt-crust-baked\" chicken?", + "text": "Does it work? Yes, it does. The idea is to create something akin to an individual \"dutch oven\" around the chicken or fish you are baking. The meat is \"steamed\" in his own juices. There are a bunch of different \"recipes\" for the salt crust, often with some \"binding agent\" like egg whites.Usually, the skin is removed when serving (go ahead, give it a try, if you like), so rest assured that the meat underneath is not too salty.An alternative to salt (and arguably more \"paleo style\") would be baking in clay. A quick internet search should yield plenty of recipes for both varieties. (Remenber: asking for recipes is a big no-no here.)" + } + ], + "messages": [ + { + "role": "user", + "content": "How to make \"salt-crust-baked\" chicken?" + } + ], + "answers": [ + "A quick internet search should yield plenty of recipes for both varieties. (Remenber: asking for recipes is a big no-no here", + "A quick internet search should yield plenty of recipes for both varieties. (Remenber: asking for recipes is a big no-no here", + "A quick internet search should yield plenty of recipes", + "A quick internet search should yield plenty of recipes for both varieties. (Remenber: asking for recipes is a big no-no here" + ] + }, + { + "ctxs": [ + { + "title": "How to make \"salt-crust-baked\" chicken?", + "text": "Does it work? Yes, it does. The idea is to create something akin to an individual \"dutch oven\" around the chicken or fish you are baking. The meat is \"steamed\" in his own juices. There are a bunch of different \"recipes\" for the salt crust, often with some \"binding agent\" like egg whites.Usually, the skin is removed when serving (go ahead, give it a try, if you like), so rest assured that the meat underneath is not too salty.An alternative to salt (and arguably more \"paleo style\") would be baking in clay. A quick internet search should yield plenty of recipes for both varieties. (Remenber: asking for recipes is a big no-no here.)" + } + ], + "messages": [ + { + "role": "user", + "content": "How to make \"salt-crust-baked\" chicken?" + }, + { + "role": "assistant", + "content": "A quick internet search should yield plenty of recipes for both varieties. (Remenber: asking for recipes is a big no-no here" + }, + { + "role": "user", + "content": "What temperature does it need to be baked at?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to make \"salt-crust-baked\" chicken?", + "text": "Does it work? Yes, it does. The idea is to create something akin to an individual \"dutch oven\" around the chicken or fish you are baking. The meat is \"steamed\" in his own juices. There are a bunch of different \"recipes\" for the salt crust, often with some \"binding agent\" like egg whites.Usually, the skin is removed when serving (go ahead, give it a try, if you like), so rest assured that the meat underneath is not too salty.An alternative to salt (and arguably more \"paleo style\") would be baking in clay. A quick internet search should yield plenty of recipes for both varieties. (Remenber: asking for recipes is a big no-no here.)" + } + ], + "messages": [ + { + "role": "user", + "content": "How to make \"salt-crust-baked\" chicken?" + }, + { + "role": "assistant", + "content": "A quick internet search should yield plenty of recipes for both varieties. (Remenber: asking for recipes is a big no-no here" + }, + { + "role": "user", + "content": "What temperature does it need to be baked at?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long should I bake it for?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to make \"salt-crust-baked\" chicken?", + "text": "Does it work? Yes, it does. The idea is to create something akin to an individual \"dutch oven\" around the chicken or fish you are baking. The meat is \"steamed\" in his own juices. There are a bunch of different \"recipes\" for the salt crust, often with some \"binding agent\" like egg whites.Usually, the skin is removed when serving (go ahead, give it a try, if you like), so rest assured that the meat underneath is not too salty.An alternative to salt (and arguably more \"paleo style\") would be baking in clay. A quick internet search should yield plenty of recipes for both varieties. (Remenber: asking for recipes is a big no-no here.)" + } + ], + "messages": [ + { + "role": "user", + "content": "How to make \"salt-crust-baked\" chicken?" + }, + { + "role": "assistant", + "content": "A quick internet search should yield plenty of recipes for both varieties. (Remenber: asking for recipes is a big no-no here" + }, + { + "role": "user", + "content": "What temperature does it need to be baked at?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long should I bake it for?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How much salt do I need to create the crust on the chicken?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Do I need to freeze my rye flour?", + "text": "Rye flour should be stored in the fridge or freezer. This is because the cold air will slow down the oxidation process which is what makes the flour turn rancid. It will keep in the freezer for up to 6 months, slightly less in the fridge. Just give it a sniff when using it to make sure it is still fine. Make sure it is properly sealed before storing it because from my own experience, it has resulted in the flour tasting and smelling like the freezer (other food etc). Use an airtight plastic or glass container." + } + ], + "messages": [ + { + "role": "user", + "content": "Do I need to freeze my rye flour?" + } + ], + "answers": [ + "Rye flour should be stored in the fridge or freezer", + "Rye flour should be stored in the fridge or freezer", + "Rye flour should be stored in the fridge or freezer.", + "because the cold air will slow down the oxidation process which is what makes the flour turn rancid. It will keep in the freezer for up to 6 months" + ] + }, + { + "ctxs": [ + { + "title": "Do I need to freeze my rye flour?", + "text": "Rye flour should be stored in the fridge or freezer. This is because the cold air will slow down the oxidation process which is what makes the flour turn rancid. It will keep in the freezer for up to 6 months, slightly less in the fridge. Just give it a sniff when using it to make sure it is still fine. Make sure it is properly sealed before storing it because from my own experience, it has resulted in the flour tasting and smelling like the freezer (other food etc). Use an airtight plastic or glass container." + } + ], + "messages": [ + { + "role": "user", + "content": "Do I need to freeze my rye flour?" + }, + { + "role": "assistant", + "content": "Rye flour should be stored in the fridge or freezer" + }, + { + "role": "user", + "content": "How long can it be safely kept?" + } + ], + "answers": [ + "It will keep in the freezer for up to 6 months, slightly less in the fridge", + "It will keep in the freezer for up to 6 months, slightly less in the fridge", + "It will keep in the freezer for up to 6 months, slightly less in the fridge", + "It will keep in the freezer for up to 6 months, slightly less in the fridge." + ] + }, + { + "ctxs": [ + { + "title": "Do I need to freeze my rye flour?", + "text": "Rye flour should be stored in the fridge or freezer. This is because the cold air will slow down the oxidation process which is what makes the flour turn rancid. It will keep in the freezer for up to 6 months, slightly less in the fridge. Just give it a sniff when using it to make sure it is still fine. Make sure it is properly sealed before storing it because from my own experience, it has resulted in the flour tasting and smelling like the freezer (other food etc). Use an airtight plastic or glass container." + } + ], + "messages": [ + { + "role": "user", + "content": "Do I need to freeze my rye flour?" + }, + { + "role": "assistant", + "content": "Rye flour should be stored in the fridge or freezer" + }, + { + "role": "user", + "content": "How long can it be safely kept?" + }, + { + "role": "assistant", + "content": "It will keep in the freezer for up to 6 months, slightly less in the fridge" + }, + { + "role": "user", + "content": "How long must it be defrosted for before use?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Do I need to freeze my rye flour?", + "text": "Rye flour should be stored in the fridge or freezer. This is because the cold air will slow down the oxidation process which is what makes the flour turn rancid. It will keep in the freezer for up to 6 months, slightly less in the fridge. Just give it a sniff when using it to make sure it is still fine. Make sure it is properly sealed before storing it because from my own experience, it has resulted in the flour tasting and smelling like the freezer (other food etc). Use an airtight plastic or glass container." + } + ], + "messages": [ + { + "role": "user", + "content": "Do I need to freeze my rye flour?" + }, + { + "role": "assistant", + "content": "Rye flour should be stored in the fridge or freezer" + }, + { + "role": "user", + "content": "How long can it be safely kept?" + }, + { + "role": "assistant", + "content": "It will keep in the freezer for up to 6 months, slightly less in the fridge" + }, + { + "role": "user", + "content": "How long must it be defrosted for before use?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is it safe to refreeze an already defrosted batch?" + } + ], + "answers": [ + "Make sure it is properly sealed before storing it", + "Make sure it is properly sealed before storing it", + "Make sure it is properly sealed before storing it", + "Make sure it is properly sealed before storing it" + ] + }, + { + "ctxs": [ + { + "title": "Do I need to freeze my rye flour?", + "text": "Rye flour should be stored in the fridge or freezer. This is because the cold air will slow down the oxidation process which is what makes the flour turn rancid. It will keep in the freezer for up to 6 months, slightly less in the fridge. Just give it a sniff when using it to make sure it is still fine. Make sure it is properly sealed before storing it because from my own experience, it has resulted in the flour tasting and smelling like the freezer (other food etc). Use an airtight plastic or glass container." + } + ], + "messages": [ + { + "role": "user", + "content": "Do I need to freeze my rye flour?" + }, + { + "role": "assistant", + "content": "Rye flour should be stored in the fridge or freezer" + }, + { + "role": "user", + "content": "How long can it be safely kept?" + }, + { + "role": "assistant", + "content": "It will keep in the freezer for up to 6 months, slightly less in the fridge" + }, + { + "role": "user", + "content": "How long must it be defrosted for before use?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is it safe to refreeze an already defrosted batch?" + }, + { + "role": "assistant", + "content": "Make sure it is properly sealed before storing it" + }, + { + "role": "user", + "content": "What should I seal it in? Plastic?" + } + ], + "answers": [ + "Use an airtight plastic or glass container", + "Use an airtight plastic or glass container", + "Use an airtight plastic or glass container.", + "Use an airtight plastic or glass container." + ] + }, + { + "ctxs": [ + { + "title": "Do I need to freeze my rye flour?", + "text": "Rye flour should be stored in the fridge or freezer. This is because the cold air will slow down the oxidation process which is what makes the flour turn rancid. It will keep in the freezer for up to 6 months, slightly less in the fridge. Just give it a sniff when using it to make sure it is still fine. Make sure it is properly sealed before storing it because from my own experience, it has resulted in the flour tasting and smelling like the freezer (other food etc). Use an airtight plastic or glass container." + } + ], + "messages": [ + { + "role": "user", + "content": "Do I need to freeze my rye flour?" + }, + { + "role": "assistant", + "content": "Rye flour should be stored in the fridge or freezer" + }, + { + "role": "user", + "content": "How long can it be safely kept?" + }, + { + "role": "assistant", + "content": "It will keep in the freezer for up to 6 months, slightly less in the fridge" + }, + { + "role": "user", + "content": "How long must it be defrosted for before use?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is it safe to refreeze an already defrosted batch?" + }, + { + "role": "assistant", + "content": "Make sure it is properly sealed before storing it" + }, + { + "role": "user", + "content": "What should I seal it in? Plastic?" + }, + { + "role": "assistant", + "content": "Use an airtight plastic or glass container" + }, + { + "role": "user", + "content": "Surely glass is a little dangerous to freeze?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Proper preparation of veggies for an egg scramble", + "text": "Those 4 vegetables (and fungi) all require different cooking times. Chop the onion and pepper into dices of roughly the same size, to ensure even cooking. Get them frying, with a little salt which will help to soften them, over a medium heat while you slice the mushrooms, then add those: it is more or less impossible to overcook a mushroom incidentally.Once the onion has softened but still has some bite, chop the tomato and add that, then add your eggs more or less straight away - the tomato doesn't need much cooking." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the proper preparation of veggies for an egg scramble?" + } + ], + "answers": [ + "Those 4 vegetables (and fungi) all require different cooking times", + "Those 4 vegetables (and fungi) all require different cooking times", + "Those 4 vegetables (and fungi) all require different cooking times.", + "Chop the onion and pepper into dices of roughly the same size, to ensure even cooking. Get them frying, with a little salt which will help to soften them" + ] + }, + { + "ctxs": [ + { + "title": "Proper preparation of veggies for an egg scramble", + "text": "Those 4 vegetables (and fungi) all require different cooking times. Chop the onion and pepper into dices of roughly the same size, to ensure even cooking. Get them frying, with a little salt which will help to soften them, over a medium heat while you slice the mushrooms, then add those: it is more or less impossible to overcook a mushroom incidentally.Once the onion has softened but still has some bite, chop the tomato and add that, then add your eggs more or less straight away - the tomato doesn't need much cooking." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the proper preparation of veggies for an egg scramble?" + }, + { + "role": "assistant", + "content": "Those 4 vegetables (and fungi) all require different cooking times" + }, + { + "role": "user", + "content": "How do I avoid the scramble from becoming watery?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Proper preparation of veggies for an egg scramble", + "text": "Those 4 vegetables (and fungi) all require different cooking times. Chop the onion and pepper into dices of roughly the same size, to ensure even cooking. Get them frying, with a little salt which will help to soften them, over a medium heat while you slice the mushrooms, then add those: it is more or less impossible to overcook a mushroom incidentally.Once the onion has softened but still has some bite, chop the tomato and add that, then add your eggs more or less straight away - the tomato doesn't need much cooking." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the proper preparation of veggies for an egg scramble?" + }, + { + "role": "assistant", + "content": "Those 4 vegetables (and fungi) all require different cooking times" + }, + { + "role": "user", + "content": "How do I avoid the scramble from becoming watery?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "ow can I prepare the veggies so that they are not crunchy, but not over-cooked" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Proper preparation of veggies for an egg scramble", + "text": "Those 4 vegetables (and fungi) all require different cooking times. Chop the onion and pepper into dices of roughly the same size, to ensure even cooking. Get them frying, with a little salt which will help to soften them, over a medium heat while you slice the mushrooms, then add those: it is more or less impossible to overcook a mushroom incidentally.Once the onion has softened but still has some bite, chop the tomato and add that, then add your eggs more or less straight away - the tomato doesn't need much cooking." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the proper preparation of veggies for an egg scramble?" + }, + { + "role": "assistant", + "content": "Those 4 vegetables (and fungi) all require different cooking times" + }, + { + "role": "user", + "content": "How do I avoid the scramble from becoming watery?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "ow can I prepare the veggies so that they are not crunchy, but not over-cooked" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What veggies are recommended to add to a scramble?" + } + ], + "answers": [ + "onion and pepper", + "onion and pepper", + "slice the mushrooms, then add those: it is more or less impossible to overcook a mushroom incidentally", + "Once the onion has softened but still has some bite, chop the tomato and add that, then add your eggs more or less straight away" + ] + }, + { + "ctxs": [ + { + "title": "Proper preparation of veggies for an egg scramble", + "text": "Those 4 vegetables (and fungi) all require different cooking times. Chop the onion and pepper into dices of roughly the same size, to ensure even cooking. Get them frying, with a little salt which will help to soften them, over a medium heat while you slice the mushrooms, then add those: it is more or less impossible to overcook a mushroom incidentally.Once the onion has softened but still has some bite, chop the tomato and add that, then add your eggs more or less straight away - the tomato doesn't need much cooking." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the proper preparation of veggies for an egg scramble?" + }, + { + "role": "assistant", + "content": "Those 4 vegetables (and fungi) all require different cooking times" + }, + { + "role": "user", + "content": "How do I avoid the scramble from becoming watery?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "ow can I prepare the veggies so that they are not crunchy, but not over-cooked" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What veggies are recommended to add to a scramble?" + }, + { + "role": "assistant", + "content": "onion and pepper" + }, + { + "role": "user", + "content": "How do I prepare onions for my scramble?" + } + ], + "answers": [ + "Chop the onion and pepper into dices of roughly the same size, to ensure even cooking. Get them frying, with a little salt which will help to soften them, over a medium heat", + "Chop the onion and pepper into dices of roughly the same size, to ensure even cooking. Get them frying, with a little salt which will help to soften them, over a medium heat", + "Chop the onion and pepper into dices of roughly the same size, to ensure even cooking. Get them frying, with a little salt which will help to soften them, over a medium heat", + "Chop the onion" + ] + }, + { + "ctxs": [ + { + "title": "Proper preparation of veggies for an egg scramble", + "text": "Those 4 vegetables (and fungi) all require different cooking times. Chop the onion and pepper into dices of roughly the same size, to ensure even cooking. Get them frying, with a little salt which will help to soften them, over a medium heat while you slice the mushrooms, then add those: it is more or less impossible to overcook a mushroom incidentally.Once the onion has softened but still has some bite, chop the tomato and add that, then add your eggs more or less straight away - the tomato doesn't need much cooking." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the proper preparation of veggies for an egg scramble?" + }, + { + "role": "assistant", + "content": "Those 4 vegetables (and fungi) all require different cooking times" + }, + { + "role": "user", + "content": "How do I avoid the scramble from becoming watery?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "ow can I prepare the veggies so that they are not crunchy, but not over-cooked" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What veggies are recommended to add to a scramble?" + }, + { + "role": "assistant", + "content": "onion and pepper" + }, + { + "role": "user", + "content": "How do I prepare onions for my scramble?" + }, + { + "role": "assistant", + "content": "Chop the onion and pepper into dices of roughly the same size, to ensure even cooking. Get them frying, with a little salt which will help to soften them, over a medium heat" + }, + { + "role": "user", + "content": "Should I add butter to veggies while cooking them?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How do I make cumin and herb cheese at home?", + "text": "A lot depends on what kind of cheese you are making. I will assume that you are making a standard, medium-firm, rennet-set cheese.I have had the most success adding seasonings and herbs with the salt. That is- after the curd has set, been cut, and drained but before it has been pressed at all. Work in the salt and any other flavors before placing the curd in the mold.I imagine any herb or spice would work- it depends what flavor you want. I have used basil when I had a bumper crop. I have also used dried peppers.As to dry or fresh- either would work. As with anything if you use dry then use a lot less. I prefer fresh because it is more tender.Other cheeses might be a little different but as a rule of thumb adding with the salt should work. Mozzarella seems like it would be trickier because the kneading of the curd would change things." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make cumin and herb cheese at home?" + } + ], + "answers": [ + "I have had the most success adding seasonings and herbs with the salt", + "I have had the most success adding seasonings and herbs with the salt", + "I have had the most success adding seasonings and herbs with the salt", + "Work in the salt and any other flavors before placing the curd in the mold" + ] + }, + { + "ctxs": [ + { + "title": "How do I make cumin and herb cheese at home?", + "text": "A lot depends on what kind of cheese you are making. I will assume that you are making a standard, medium-firm, rennet-set cheese.I have had the most success adding seasonings and herbs with the salt. That is- after the curd has set, been cut, and drained but before it has been pressed at all. Work in the salt and any other flavors before placing the curd in the mold.I imagine any herb or spice would work- it depends what flavor you want. I have used basil when I had a bumper crop. I have also used dried peppers.As to dry or fresh- either would work. As with anything if you use dry then use a lot less. I prefer fresh because it is more tender.Other cheeses might be a little different but as a rule of thumb adding with the salt should work. Mozzarella seems like it would be trickier because the kneading of the curd would change things." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make cumin and herb cheese at home?" + }, + { + "role": "assistant", + "content": "I have had the most success adding seasonings and herbs with the salt" + }, + { + "role": "user", + "content": "What would be the next step, when does the salt get added to the cheese?" + } + ], + "answers": [ + "Work in the salt and any other flavors before placing the curd in the mold", + "Work in the salt and any other flavors before placing the curd in the mold", + "I have had the most success adding seasonings and herbs with the salt. That is- after the curd has set, been cut, and drained but before it has been pressed at all", + "That is- after the curd has set, been cut, and drained but before it has been pressed at all." + ] + }, + { + "ctxs": [ + { + "title": "How do I make cumin and herb cheese at home?", + "text": "A lot depends on what kind of cheese you are making. I will assume that you are making a standard, medium-firm, rennet-set cheese.I have had the most success adding seasonings and herbs with the salt. That is- after the curd has set, been cut, and drained but before it has been pressed at all. Work in the salt and any other flavors before placing the curd in the mold.I imagine any herb or spice would work- it depends what flavor you want. I have used basil when I had a bumper crop. I have also used dried peppers.As to dry or fresh- either would work. As with anything if you use dry then use a lot less. I prefer fresh because it is more tender.Other cheeses might be a little different but as a rule of thumb adding with the salt should work. Mozzarella seems like it would be trickier because the kneading of the curd would change things." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make cumin and herb cheese at home?" + }, + { + "role": "assistant", + "content": "I have had the most success adding seasonings and herbs with the salt" + }, + { + "role": "user", + "content": "What would be the next step, when does the salt get added to the cheese?" + }, + { + "role": "assistant", + "content": "Work in the salt and any other flavors before placing the curd in the mold" + }, + { + "role": "user", + "content": "What flavors would you recommend I add to the cheese?" + } + ], + "answers": [ + "I imagine any herb or spice would work- it depends what flavor you want. I have used basil when I had a bumper crop. I have also used dried peppers", + "I imagine any herb or spice would work- it depends what flavor you want. I have used basil when I had a bumper crop. I have also used dried peppers", + "I have had the most success adding seasonings and herbs with the salt. That is- after the curd has set, been cut, and drained but before it has been pressed at all.", + "I have used basil when I had a bumper crop. I have also used dried peppers." + ] + }, + { + "ctxs": [ + { + "title": "How do I make cumin and herb cheese at home?", + "text": "A lot depends on what kind of cheese you are making. I will assume that you are making a standard, medium-firm, rennet-set cheese.I have had the most success adding seasonings and herbs with the salt. That is- after the curd has set, been cut, and drained but before it has been pressed at all. Work in the salt and any other flavors before placing the curd in the mold.I imagine any herb or spice would work- it depends what flavor you want. I have used basil when I had a bumper crop. I have also used dried peppers.As to dry or fresh- either would work. As with anything if you use dry then use a lot less. I prefer fresh because it is more tender.Other cheeses might be a little different but as a rule of thumb adding with the salt should work. Mozzarella seems like it would be trickier because the kneading of the curd would change things." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make cumin and herb cheese at home?" + }, + { + "role": "assistant", + "content": "I have had the most success adding seasonings and herbs with the salt" + }, + { + "role": "user", + "content": "What would be the next step, when does the salt get added to the cheese?" + }, + { + "role": "assistant", + "content": "Work in the salt and any other flavors before placing the curd in the mold" + }, + { + "role": "user", + "content": "What flavors would you recommend I add to the cheese?" + }, + { + "role": "assistant", + "content": "I imagine any herb or spice would work- it depends what flavor you want. I have used basil when I had a bumper crop. I have also used dried peppers" + }, + { + "role": "user", + "content": "Should I use fresh herbs?" + } + ], + "answers": [ + "either would work. As with anything if you use dry then use a lot less. I prefer fresh because it is more tender", + "either would work. As with anything if you use dry then use a lot less. I prefer fresh because it is more tender", + "As to dry or fresh- either would work. As with anything if you use dry then use a lot less.", + "either would work. As with anything if you use dry then use a lot less. I prefer fresh because it is more tender" + ] + }, + { + "ctxs": [ + { + "title": "How do I make cumin and herb cheese at home?", + "text": "A lot depends on what kind of cheese you are making. I will assume that you are making a standard, medium-firm, rennet-set cheese.I have had the most success adding seasonings and herbs with the salt. That is- after the curd has set, been cut, and drained but before it has been pressed at all. Work in the salt and any other flavors before placing the curd in the mold.I imagine any herb or spice would work- it depends what flavor you want. I have used basil when I had a bumper crop. I have also used dried peppers.As to dry or fresh- either would work. As with anything if you use dry then use a lot less. I prefer fresh because it is more tender.Other cheeses might be a little different but as a rule of thumb adding with the salt should work. Mozzarella seems like it would be trickier because the kneading of the curd would change things." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make cumin and herb cheese at home?" + }, + { + "role": "assistant", + "content": "I have had the most success adding seasonings and herbs with the salt" + }, + { + "role": "user", + "content": "What would be the next step, when does the salt get added to the cheese?" + }, + { + "role": "assistant", + "content": "Work in the salt and any other flavors before placing the curd in the mold" + }, + { + "role": "user", + "content": "What flavors would you recommend I add to the cheese?" + }, + { + "role": "assistant", + "content": "I imagine any herb or spice would work- it depends what flavor you want. I have used basil when I had a bumper crop. I have also used dried peppers" + }, + { + "role": "user", + "content": "Should I use fresh herbs?" + }, + { + "role": "assistant", + "content": "either would work. As with anything if you use dry then use a lot less. I prefer fresh because it is more tender" + }, + { + "role": "user", + "content": "Can I use this with any type of cheese?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "If I'm reheating things in tins and I don't have enough oven space, can I stack them on top of each other?", + "text": "As long as the containers can support eachother, it is likely safe to stack them. You biggest issue will be uneven reheating. Containers at the center are likely to remain cold. If you do stack them, insure that you occasionally rotate them. If possible, try to stack them in a way that allows for air flow around them. Stack layers at 90 degree angles.The flash point of paper is about 450F so you should be fine with the covers." + } + ], + "messages": [ + { + "role": "user", + "content": "If I'm reheating things in tins and I don't have enough oven space, can I stack them on top of each other?" + } + ], + "answers": [ + "As long as the containers can support eachother, it is likely safe to stack them", + "As long as the containers can support eachother, it is likely safe to stack them", + "If you do stack them, insure that you occasionally rotate them. If possible, try to stack them in a way that allows for air flow around them. Stack layers at 90 degree angles.", + "safe to stack them" + ] + }, + { + "ctxs": [ + { + "title": "If I'm reheating things in tins and I don't have enough oven space, can I stack them on top of each other?", + "text": "As long as the containers can support eachother, it is likely safe to stack them. You biggest issue will be uneven reheating. Containers at the center are likely to remain cold. If you do stack them, insure that you occasionally rotate them. If possible, try to stack them in a way that allows for air flow around them. Stack layers at 90 degree angles.The flash point of paper is about 450F so you should be fine with the covers." + } + ], + "messages": [ + { + "role": "user", + "content": "If I'm reheating things in tins and I don't have enough oven space, can I stack them on top of each other?" + }, + { + "role": "assistant", + "content": "As long as the containers can support eachother, it is likely safe to stack them" + }, + { + "role": "user", + "content": "Will the food cook evenly?" + } + ], + "answers": [ + "Containers at the center are likely to remain cold", + "Containers at the center are likely to remain cold", + "Stack layers at 90 degree angles.The flash point of paper is about 450F so you should be fine with the covers.", + "Containers at the center are likely to remain cold. If you do stack them, insure that you occasionally rotate them." + ] + }, + { + "ctxs": [ + { + "title": "If I'm reheating things in tins and I don't have enough oven space, can I stack them on top of each other?", + "text": "As long as the containers can support eachother, it is likely safe to stack them. You biggest issue will be uneven reheating. Containers at the center are likely to remain cold. If you do stack them, insure that you occasionally rotate them. If possible, try to stack them in a way that allows for air flow around them. Stack layers at 90 degree angles.The flash point of paper is about 450F so you should be fine with the covers." + } + ], + "messages": [ + { + "role": "user", + "content": "If I'm reheating things in tins and I don't have enough oven space, can I stack them on top of each other?" + }, + { + "role": "assistant", + "content": "As long as the containers can support eachother, it is likely safe to stack them" + }, + { + "role": "user", + "content": "Will the food cook evenly?" + }, + { + "role": "assistant", + "content": "Containers at the center are likely to remain cold" + }, + { + "role": "user", + "content": "Is there any way to prevent that from happening?" + } + ], + "answers": [ + "occasionally rotate them. If possible, try to stack them in a way that allows for air flow around them", + "occasionally rotate them. If possible, try to stack them in a way that allows for air flow around them", + "insure that you occasionally rotate them. If possible, try to stack them in a way that allows for air flow around them", + "If possible, try to stack them in a way that allows for air flow around them. Stack layers at 90 degree angles." + ] + }, + { + "ctxs": [ + { + "title": "If I'm reheating things in tins and I don't have enough oven space, can I stack them on top of each other?", + "text": "As long as the containers can support eachother, it is likely safe to stack them. You biggest issue will be uneven reheating. Containers at the center are likely to remain cold. If you do stack them, insure that you occasionally rotate them. If possible, try to stack them in a way that allows for air flow around them. Stack layers at 90 degree angles.The flash point of paper is about 450F so you should be fine with the covers." + } + ], + "messages": [ + { + "role": "user", + "content": "If I'm reheating things in tins and I don't have enough oven space, can I stack them on top of each other?" + }, + { + "role": "assistant", + "content": "As long as the containers can support eachother, it is likely safe to stack them" + }, + { + "role": "user", + "content": "Will the food cook evenly?" + }, + { + "role": "assistant", + "content": "Containers at the center are likely to remain cold" + }, + { + "role": "user", + "content": "Is there any way to prevent that from happening?" + }, + { + "role": "assistant", + "content": "occasionally rotate them. If possible, try to stack them in a way that allows for air flow around them" + }, + { + "role": "user", + "content": "Is it safe to leave on the paper/aluminum covers when I place in the oven?" + } + ], + "answers": [ + "The flash point of paper is about 450F so you should be fine with the covers", + "The flash point of paper is about 450F so you should be fine with the covers", + "The flash point of paper is about 450F so you should be fine with the covers.", + "The flash point of paper is about 450F so you should be fine with the covers" + ] + }, + { + "ctxs": [ + { + "title": "If I'm reheating things in tins and I don't have enough oven space, can I stack them on top of each other?", + "text": "As long as the containers can support eachother, it is likely safe to stack them. You biggest issue will be uneven reheating. Containers at the center are likely to remain cold. If you do stack them, insure that you occasionally rotate them. If possible, try to stack them in a way that allows for air flow around them. Stack layers at 90 degree angles.The flash point of paper is about 450F so you should be fine with the covers." + } + ], + "messages": [ + { + "role": "user", + "content": "If I'm reheating things in tins and I don't have enough oven space, can I stack them on top of each other?" + }, + { + "role": "assistant", + "content": "As long as the containers can support eachother, it is likely safe to stack them" + }, + { + "role": "user", + "content": "Will the food cook evenly?" + }, + { + "role": "assistant", + "content": "Containers at the center are likely to remain cold" + }, + { + "role": "user", + "content": "Is there any way to prevent that from happening?" + }, + { + "role": "assistant", + "content": "occasionally rotate them. If possible, try to stack them in a way that allows for air flow around them" + }, + { + "role": "user", + "content": "Is it safe to leave on the paper/aluminum covers when I place in the oven?" + }, + { + "role": "assistant", + "content": "The flash point of paper is about 450F so you should be fine with the covers" + }, + { + "role": "user", + "content": "What temperature should I set the oven at?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "If I'm reheating things in tins and I don't have enough oven space, can I stack them on top of each other?", + "text": "As long as the containers can support eachother, it is likely safe to stack them. You biggest issue will be uneven reheating. Containers at the center are likely to remain cold. If you do stack them, insure that you occasionally rotate them. If possible, try to stack them in a way that allows for air flow around them. Stack layers at 90 degree angles.The flash point of paper is about 450F so you should be fine with the covers." + } + ], + "messages": [ + { + "role": "user", + "content": "If I'm reheating things in tins and I don't have enough oven space, can I stack them on top of each other?" + }, + { + "role": "assistant", + "content": "As long as the containers can support eachother, it is likely safe to stack them" + }, + { + "role": "user", + "content": "Will the food cook evenly?" + }, + { + "role": "assistant", + "content": "Containers at the center are likely to remain cold" + }, + { + "role": "user", + "content": "Is there any way to prevent that from happening?" + }, + { + "role": "assistant", + "content": "occasionally rotate them. If possible, try to stack them in a way that allows for air flow around them" + }, + { + "role": "user", + "content": "Is it safe to leave on the paper/aluminum covers when I place in the oven?" + }, + { + "role": "assistant", + "content": "The flash point of paper is about 450F so you should be fine with the covers" + }, + { + "role": "user", + "content": "What temperature should I set the oven at?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you think 350 for 45 minutes will be okay?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Should chicken be cooked beforehand while making pizza?", + "text": "Cook the chicken ahead of time. I doubt your pizza cooking time and your chicken cooking time will be a perfect match, and it is more likely than anything that your chicken would be undercooked. That would not be good for anyone.If you are worried about the chicken being dry on your pizza, you can try par-cooking the pieces instead of fully cooking them (though that may be a little dangerous, too), or you can add the cooked pieces to the pizza after it has begun baking." + } + ], + "messages": [ + { + "role": "user", + "content": "Should chicken be cooked beforehand while making pizza?" + } + ], + "answers": [ + "Cook the chicken ahead of time", + "Cook the chicken ahead of time", + "Cook the chicken ahead of time", + "Cook the chicken ahead of time." + ] + }, + { + "ctxs": [ + { + "title": "Should chicken be cooked beforehand while making pizza?", + "text": "Cook the chicken ahead of time. I doubt your pizza cooking time and your chicken cooking time will be a perfect match, and it is more likely than anything that your chicken would be undercooked. That would not be good for anyone.If you are worried about the chicken being dry on your pizza, you can try par-cooking the pieces instead of fully cooking them (though that may be a little dangerous, too), or you can add the cooked pieces to the pizza after it has begun baking." + } + ], + "messages": [ + { + "role": "user", + "content": "Should chicken be cooked beforehand while making pizza?" + }, + { + "role": "assistant", + "content": "Cook the chicken ahead of time" + }, + { + "role": "user", + "content": "Why should it be cooked ahead of time?" + } + ], + "answers": [ + "I doubt your pizza cooking time and your chicken cooking time will be a perfect match, and it is more likely than anything that your chicken would be undercooked. That would not be good for anyone", + "I doubt your pizza cooking time and your chicken cooking time will be a perfect match, and it is more likely than anything that your chicken would be undercooked. That would not be good for anyone", + "I doubt your pizza cooking time and your chicken cooking time will be a perfect match, and it is more likely than anything that your chicken would be undercooked. That would not be good for anyone", + "I doubt your pizza cooking time and your chicken cooking time will be a perfect match, and it is more likely than anything that your chicken would be undercooked." + ] + }, + { + "ctxs": [ + { + "title": "Should chicken be cooked beforehand while making pizza?", + "text": "Cook the chicken ahead of time. I doubt your pizza cooking time and your chicken cooking time will be a perfect match, and it is more likely than anything that your chicken would be undercooked. That would not be good for anyone.If you are worried about the chicken being dry on your pizza, you can try par-cooking the pieces instead of fully cooking them (though that may be a little dangerous, too), or you can add the cooked pieces to the pizza after it has begun baking." + } + ], + "messages": [ + { + "role": "user", + "content": "Should chicken be cooked beforehand while making pizza?" + }, + { + "role": "assistant", + "content": "Cook the chicken ahead of time" + }, + { + "role": "user", + "content": "Why should it be cooked ahead of time?" + }, + { + "role": "assistant", + "content": "I doubt your pizza cooking time and your chicken cooking time will be a perfect match, and it is more likely than anything that your chicken would be undercooked. That would not be good for anyone" + }, + { + "role": "user", + "content": "Won't the chicken be dry?" + } + ], + "answers": [ + "If you are worried about the chicken being dry on your pizza, you can try par-cooking the pieces instead of fully cooking them (though that may be a little dangerous, too", + "If you are worried about the chicken being dry on your pizza, you can try par-cooking the pieces instead of fully cooking them (though that may be a little dangerous, too", + "you can try par-cooking the pieces instead of fully cooking them (though that may be a little dangerous, too), or you can add the cooked pieces to the pizza after it has begun baking.", + "If you are worried about the chicken being dry on your pizza, you can try par-cooking the pieces instead of fully cooking them" + ] + }, + { + "ctxs": [ + { + "title": "Should chicken be cooked beforehand while making pizza?", + "text": "Cook the chicken ahead of time. I doubt your pizza cooking time and your chicken cooking time will be a perfect match, and it is more likely than anything that your chicken would be undercooked. That would not be good for anyone.If you are worried about the chicken being dry on your pizza, you can try par-cooking the pieces instead of fully cooking them (though that may be a little dangerous, too), or you can add the cooked pieces to the pizza after it has begun baking." + } + ], + "messages": [ + { + "role": "user", + "content": "Should chicken be cooked beforehand while making pizza?" + }, + { + "role": "assistant", + "content": "Cook the chicken ahead of time" + }, + { + "role": "user", + "content": "Why should it be cooked ahead of time?" + }, + { + "role": "assistant", + "content": "I doubt your pizza cooking time and your chicken cooking time will be a perfect match, and it is more likely than anything that your chicken would be undercooked. That would not be good for anyone" + }, + { + "role": "user", + "content": "Won't the chicken be dry?" + }, + { + "role": "assistant", + "content": "If you are worried about the chicken being dry on your pizza, you can try par-cooking the pieces instead of fully cooking them (though that may be a little dangerous, too" + }, + { + "role": "user", + "content": "Is there any other way?" + } + ], + "answers": [ + "you can add the cooked pieces to the pizza after it has begun baking", + "you can add the cooked pieces to the pizza after it has begun baking", + "Cook the chicken ahead of time.", + "or you can add the cooked pieces to the pizza after it has begun baking." + ] + }, + { + "ctxs": [ + { + "title": "Should chicken be cooked beforehand while making pizza?", + "text": "Cook the chicken ahead of time. I doubt your pizza cooking time and your chicken cooking time will be a perfect match, and it is more likely than anything that your chicken would be undercooked. That would not be good for anyone.If you are worried about the chicken being dry on your pizza, you can try par-cooking the pieces instead of fully cooking them (though that may be a little dangerous, too), or you can add the cooked pieces to the pizza after it has begun baking." + } + ], + "messages": [ + { + "role": "user", + "content": "Should chicken be cooked beforehand while making pizza?" + }, + { + "role": "assistant", + "content": "Cook the chicken ahead of time" + }, + { + "role": "user", + "content": "Why should it be cooked ahead of time?" + }, + { + "role": "assistant", + "content": "I doubt your pizza cooking time and your chicken cooking time will be a perfect match, and it is more likely than anything that your chicken would be undercooked. That would not be good for anyone" + }, + { + "role": "user", + "content": "Won't the chicken be dry?" + }, + { + "role": "assistant", + "content": "If you are worried about the chicken being dry on your pizza, you can try par-cooking the pieces instead of fully cooking them (though that may be a little dangerous, too" + }, + { + "role": "user", + "content": "Is there any other way?" + }, + { + "role": "assistant", + "content": "you can add the cooked pieces to the pizza after it has begun baking" + }, + { + "role": "user", + "content": "How long do I cook it?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Should chicken be cooked beforehand while making pizza?", + "text": "Cook the chicken ahead of time. I doubt your pizza cooking time and your chicken cooking time will be a perfect match, and it is more likely than anything that your chicken would be undercooked. That would not be good for anyone.If you are worried about the chicken being dry on your pizza, you can try par-cooking the pieces instead of fully cooking them (though that may be a little dangerous, too), or you can add the cooked pieces to the pizza after it has begun baking." + } + ], + "messages": [ + { + "role": "user", + "content": "Should chicken be cooked beforehand while making pizza?" + }, + { + "role": "assistant", + "content": "Cook the chicken ahead of time" + }, + { + "role": "user", + "content": "Why should it be cooked ahead of time?" + }, + { + "role": "assistant", + "content": "I doubt your pizza cooking time and your chicken cooking time will be a perfect match, and it is more likely than anything that your chicken would be undercooked. That would not be good for anyone" + }, + { + "role": "user", + "content": "Won't the chicken be dry?" + }, + { + "role": "assistant", + "content": "If you are worried about the chicken being dry on your pizza, you can try par-cooking the pieces instead of fully cooking them (though that may be a little dangerous, too" + }, + { + "role": "user", + "content": "Is there any other way?" + }, + { + "role": "assistant", + "content": "you can add the cooked pieces to the pizza after it has begun baking" + }, + { + "role": "user", + "content": "How long do I cook it?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long for par cooking?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why do whole chicken recipes advise rinsing the chicken?", + "text": "The theory is that washing the chicken (or any fowl) removes all of the contaminates from the surface and cavity of the bird (ie salmonella, etc.). People will be in one of two camps - 1. those that have been told to do all of their lives, so they do it, and 2. those who don't because it is really not necessary. You cook your birds to a certain temperature internally for a reason, that is to kill all of that stuff.Really, the truth of the matter is that there are far higher risks in washing the bird and spreading all of those juices all over your sink (thus contaminating the sink and possibly some work surfaces).There is no increase in flavour, there is no practical reason to bother. Professionally, it is not done.However, having said that, the one time I do rinse and pat dry is when I am applying a rub. It ensures that the chicken is dry and I can effectively rub, instead of the rub turning to a paste." + } + ], + "messages": [ + { + "role": "user", + "content": "Why do whole chicken recipes advise rinsing the chicken?" + } + ], + "answers": [ + "The theory is that washing the chicken (or any fowl) removes all of the contaminates from the surface and cavity of the bird (ie salmonella, etc", + "The theory is that washing the chicken (or any fowl) removes all of the contaminates from the surface and cavity of the bird (ie salmonella, etc", + "The theory is that washing the chicken (or any fowl) removes all of the contaminates from the surface and cavity of the bird (ie salmonella, etc.)", + "removes all of the contaminates from the surface and cavity of the bird (ie salmonella, etc.)" + ] + }, + { + "ctxs": [ + { + "title": "Why do whole chicken recipes advise rinsing the chicken?", + "text": "The theory is that washing the chicken (or any fowl) removes all of the contaminates from the surface and cavity of the bird (ie salmonella, etc.). People will be in one of two camps - 1. those that have been told to do all of their lives, so they do it, and 2. those who don't because it is really not necessary. You cook your birds to a certain temperature internally for a reason, that is to kill all of that stuff.Really, the truth of the matter is that there are far higher risks in washing the bird and spreading all of those juices all over your sink (thus contaminating the sink and possibly some work surfaces).There is no increase in flavour, there is no practical reason to bother. Professionally, it is not done.However, having said that, the one time I do rinse and pat dry is when I am applying a rub. It ensures that the chicken is dry and I can effectively rub, instead of the rub turning to a paste." + } + ], + "messages": [ + { + "role": "user", + "content": "Why do whole chicken recipes advise rinsing the chicken?" + }, + { + "role": "assistant", + "content": "The theory is that washing the chicken (or any fowl) removes all of the contaminates from the surface and cavity of the bird (ie salmonella, etc" + }, + { + "role": "user", + "content": "Does the rinsing improve the flavor in any way?" + } + ], + "answers": [ + "There is no increase in flavour, there is no practical reason to bother", + "There is no increase in flavour, there is no practical reason to bother", + "There is no increase in flavour", + "There is no increase in flavour, there is no practical reason to bother." + ] + }, + { + "ctxs": [ + { + "title": "Why do whole chicken recipes advise rinsing the chicken?", + "text": "The theory is that washing the chicken (or any fowl) removes all of the contaminates from the surface and cavity of the bird (ie salmonella, etc.). People will be in one of two camps - 1. those that have been told to do all of their lives, so they do it, and 2. those who don't because it is really not necessary. You cook your birds to a certain temperature internally for a reason, that is to kill all of that stuff.Really, the truth of the matter is that there are far higher risks in washing the bird and spreading all of those juices all over your sink (thus contaminating the sink and possibly some work surfaces).There is no increase in flavour, there is no practical reason to bother. Professionally, it is not done.However, having said that, the one time I do rinse and pat dry is when I am applying a rub. It ensures that the chicken is dry and I can effectively rub, instead of the rub turning to a paste." + } + ], + "messages": [ + { + "role": "user", + "content": "Why do whole chicken recipes advise rinsing the chicken?" + }, + { + "role": "assistant", + "content": "The theory is that washing the chicken (or any fowl) removes all of the contaminates from the surface and cavity of the bird (ie salmonella, etc" + }, + { + "role": "user", + "content": "Does the rinsing improve the flavor in any way?" + }, + { + "role": "assistant", + "content": "There is no increase in flavour, there is no practical reason to bother" + }, + { + "role": "user", + "content": "Does rinsing actually prevent any problems?" + } + ], + "answers": [ + "Really, the truth of the matter is that there are far higher risks in washing the bird and spreading all of those juices all over your sink", + "Really, the truth of the matter is that there are far higher risks in washing the bird and spreading all of those juices all over your sink", + "The theory is that washing the chicken (or any fowl) removes all of the contaminates from the surface and cavity of the bird (ie salmonella, etc.)", + "there is no practical reason to bother" + ] + }, + { + "ctxs": [ + { + "title": "Why rinse basmati rice?", + "text": "Basmati rice is supposed to flow freely though, if it clumps, you are using it against the norm and should probably stick with a stickier rice.Usually Basmati is used Pilau style, or in a Biryiani, then the grains are slightly coated in some form of fat (oil, ghee, etc), so the starch you would definitely want rid of." + } + ], + "messages": [ + { + "role": "user", + "content": "Why is it recommended to rinse basmati rice?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why rinse basmati rice?", + "text": "Basmati rice is supposed to flow freely though, if it clumps, you are using it against the norm and should probably stick with a stickier rice.Usually Basmati is used Pilau style, or in a Biryiani, then the grains are slightly coated in some form of fat (oil, ghee, etc), so the starch you would definitely want rid of." + } + ], + "messages": [ + { + "role": "user", + "content": "Why is it recommended to rinse basmati rice?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you know any advantages of rinsing it?" + } + ], + "answers": [ + "n the grains are slightly coated in some form of fat (oil, ghee, etc", + "n the grains are slightly coated in some form of fat (oil, ghee, etc", + "n the grains are slightly coated in some form of fat (oil, ghee, etc", + "n the grains are slightly coated in some form of fat (oil, ghee, etc" + ] + }, + { + "ctxs": [ + { + "title": "Why rinse basmati rice?", + "text": "Basmati rice is supposed to flow freely though, if it clumps, you are using it against the norm and should probably stick with a stickier rice.Usually Basmati is used Pilau style, or in a Biryiani, then the grains are slightly coated in some form of fat (oil, ghee, etc), so the starch you would definitely want rid of." + } + ], + "messages": [ + { + "role": "user", + "content": "Why is it recommended to rinse basmati rice?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you know any advantages of rinsing it?" + }, + { + "role": "assistant", + "content": "n the grains are slightly coated in some form of fat (oil, ghee, etc" + }, + { + "role": "user", + "content": "Is it more sticky if you rinse it?" + } + ], + "answers": [ + "Basmati rice is supposed to flow freely though", + "Basmati rice is supposed to flow freely though", + "Basmati rice is supposed to flow freely though", + "Basmati rice is supposed to flow freely though" + ] + }, + { + "ctxs": [ + { + "title": "Can I roast in glass?", + "text": "Dude you said you have cast iron. Cast iron rules. And it performs very well in the oven. No contest against glass and you can make pan sauce on the stove-top after the roasting is finished. My favorite pan to make roast chicken with is my 12\" Lodge cast iron skillet. Glass is probably better at roasting than cheap cookie style sheets, because it keeps the heat distribution fairly smooth. But glass will not hold up well to heavy roasting use and will eventually ruin your dinner when it cracks or shatters. All Clad makes a great roasting pan with wire rack. But for most roasting a simple cast iron skillet works well and is indestructible." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I roast in glass?" + } + ], + "answers": [ + "Cast iron rules. And it performs very well in the oven. No contest against glass and you can make pan sauce on the stove-top after the roasting is finished", + "Cast iron rules. And it performs very well in the oven. No contest against glass and you can make pan sauce on the stove-top after the roasting is finished", + "Glass is probably better at roasting than cheap cookie style sheets, because it keeps the heat distribution fairly smooth.", + "glass will not hold up well to heavy roasting use and will eventually ruin your dinner when it cracks or shatters." + ] + }, + { + "ctxs": [ + { + "title": "Can I roast in glass?", + "text": "Dude you said you have cast iron. Cast iron rules. And it performs very well in the oven. No contest against glass and you can make pan sauce on the stove-top after the roasting is finished. My favorite pan to make roast chicken with is my 12\" Lodge cast iron skillet. Glass is probably better at roasting than cheap cookie style sheets, because it keeps the heat distribution fairly smooth. But glass will not hold up well to heavy roasting use and will eventually ruin your dinner when it cracks or shatters. All Clad makes a great roasting pan with wire rack. But for most roasting a simple cast iron skillet works well and is indestructible." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I roast in glass?" + }, + { + "role": "assistant", + "content": "Cast iron rules. And it performs very well in the oven. No contest against glass and you can make pan sauce on the stove-top after the roasting is finished" + }, + { + "role": "user", + "content": "Is it bad to use glass?" + } + ], + "answers": [ + "Glass is probably better at roasting than cheap cookie style sheets, because it keeps the heat distribution fairly smooth", + "Glass is probably better at roasting than cheap cookie style sheets, because it keeps the heat distribution fairly smooth", + "But glass will not hold up well to heavy roasting use and will eventually ruin your dinner when it cracks or shatters.", + "But glass will not hold up well to heavy roasting use and will eventually ruin your dinner when it cracks or shatters." + ] + }, + { + "ctxs": [ + { + "title": "Can I roast in glass?", + "text": "Dude you said you have cast iron. Cast iron rules. And it performs very well in the oven. No contest against glass and you can make pan sauce on the stove-top after the roasting is finished. My favorite pan to make roast chicken with is my 12\" Lodge cast iron skillet. Glass is probably better at roasting than cheap cookie style sheets, because it keeps the heat distribution fairly smooth. But glass will not hold up well to heavy roasting use and will eventually ruin your dinner when it cracks or shatters. All Clad makes a great roasting pan with wire rack. But for most roasting a simple cast iron skillet works well and is indestructible." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I roast in glass?" + }, + { + "role": "assistant", + "content": "Cast iron rules. And it performs very well in the oven. No contest against glass and you can make pan sauce on the stove-top after the roasting is finished" + }, + { + "role": "user", + "content": "Is it bad to use glass?" + }, + { + "role": "assistant", + "content": "Glass is probably better at roasting than cheap cookie style sheets, because it keeps the heat distribution fairly smooth" + }, + { + "role": "user", + "content": "Okay, thanks! Do you have any other advice for me?" + } + ], + "answers": [ + "But glass will not hold up well to heavy roasting use and will eventually ruin your dinner when it cracks or shatters", + "But glass will not hold up well to heavy roasting use and will eventually ruin your dinner when it cracks or shatters", + "All Clad makes a great roasting pan with wire rack. But for most roasting a simple cast iron skillet works well and is indestructible.", + "All Clad makes a great roasting pan with wire rack. But for most roasting a simple cast iron skillet works well and is indestructible" + ] + }, + { + "ctxs": [ + { + "title": "Can I roast in glass?", + "text": "Dude you said you have cast iron. Cast iron rules. And it performs very well in the oven. No contest against glass and you can make pan sauce on the stove-top after the roasting is finished. My favorite pan to make roast chicken with is my 12\" Lodge cast iron skillet. Glass is probably better at roasting than cheap cookie style sheets, because it keeps the heat distribution fairly smooth. But glass will not hold up well to heavy roasting use and will eventually ruin your dinner when it cracks or shatters. All Clad makes a great roasting pan with wire rack. But for most roasting a simple cast iron skillet works well and is indestructible." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I roast in glass?" + }, + { + "role": "assistant", + "content": "Cast iron rules. And it performs very well in the oven. No contest against glass and you can make pan sauce on the stove-top after the roasting is finished" + }, + { + "role": "user", + "content": "Is it bad to use glass?" + }, + { + "role": "assistant", + "content": "Glass is probably better at roasting than cheap cookie style sheets, because it keeps the heat distribution fairly smooth" + }, + { + "role": "user", + "content": "Okay, thanks! Do you have any other advice for me?" + }, + { + "role": "assistant", + "content": "But glass will not hold up well to heavy roasting use and will eventually ruin your dinner when it cracks or shatters" + }, + { + "role": "user", + "content": "Cast iron it is! Are there any drawbacks to it?" + } + ], + "answers": [ + "All Clad makes a great roasting pan with wire rack. But for most roasting a simple cast iron skillet works well and is indestructible", + "All Clad makes a great roasting pan with wire rack. But for most roasting a simple cast iron skillet works well and is indestructible", + "All Clad makes a great roasting pan with wire rack. But for most roasting a simple cast iron skillet works well and is indestructible", + "a simple cast iron skillet works well and is indestructible." + ] + }, + { + "ctxs": [ + { + "title": "What temperature to cook a pork tenderloin at?", + "text": "With a pork tenderloin:Season the meat, sear all sides in a very hot pan, and then finish in the oven at 350\u00b0F (175\u00b0C) degrees until the internal temp. hits 145\u00b0F (63\u00b0C). Then let it sit for 10 minutes, and cut 'er up.If you need it done faster, a higher oven temp will accomplish this, but may compromise quality. But like I said, for a tenderloin, you don't want too low, or too high. Just watch the internal temperature, that is the key." + } + ], + "messages": [ + { + "role": "user", + "content": "What temperature should I cook a pork tenderloin at?" + } + ], + "answers": [ + "Season the meat, sear all sides in a very hot pan, and then finish in the oven at 350\u00b0F (175\u00b0C) degrees until the internal temp. hits 145\u00b0F (63\u00b0C", + "Season the meat, sear all sides in a very hot pan, and then finish in the oven at 350\u00b0F (175\u00b0C) degrees until the internal temp. hits 145\u00b0F (63\u00b0C", + "sear all sides in a very hot pan, and then finish in the oven at 350\u00b0F (175\u00b0C) degrees until the internal temp. hits 145\u00b0F (63\u00b0C).", + "finish in the oven at 350\u00b0F (175\u00b0C) degrees until the internal temp. hits 145\u00b0F (63\u00b0C)" + ] + }, + { + "ctxs": [ + { + "title": "What temperature to cook a pork tenderloin at?", + "text": "With a pork tenderloin:Season the meat, sear all sides in a very hot pan, and then finish in the oven at 350\u00b0F (175\u00b0C) degrees until the internal temp. hits 145\u00b0F (63\u00b0C). Then let it sit for 10 minutes, and cut 'er up.If you need it done faster, a higher oven temp will accomplish this, but may compromise quality. But like I said, for a tenderloin, you don't want too low, or too high. Just watch the internal temperature, that is the key." + } + ], + "messages": [ + { + "role": "user", + "content": "What temperature should I cook a pork tenderloin at?" + }, + { + "role": "assistant", + "content": "Season the meat, sear all sides in a very hot pan, and then finish in the oven at 350\u00b0F (175\u00b0C) degrees until the internal temp. hits 145\u00b0F (63\u00b0C" + }, + { + "role": "user", + "content": "Does the temperature depend on how long you want to cook it or in how you prepare it before cooking?" + } + ], + "answers": [ + "If you need it done faster, a higher oven temp will accomplish this, but may compromise quality", + "If you need it done faster, a higher oven temp will accomplish this, but may compromise quality", + "for a tenderloin, you don't want too low, or too high. Just watch the internal temperature, that is the key.", + "If you need it done faster, a higher oven temp will accomplish this, but may compromise quality" + ] + }, + { + "ctxs": [ + { + "title": "What temperature to cook a pork tenderloin at?", + "text": "With a pork tenderloin:Season the meat, sear all sides in a very hot pan, and then finish in the oven at 350\u00b0F (175\u00b0C) degrees until the internal temp. hits 145\u00b0F (63\u00b0C). Then let it sit for 10 minutes, and cut 'er up.If you need it done faster, a higher oven temp will accomplish this, but may compromise quality. But like I said, for a tenderloin, you don't want too low, or too high. Just watch the internal temperature, that is the key." + } + ], + "messages": [ + { + "role": "user", + "content": "What temperature should I cook a pork tenderloin at?" + }, + { + "role": "assistant", + "content": "Season the meat, sear all sides in a very hot pan, and then finish in the oven at 350\u00b0F (175\u00b0C) degrees until the internal temp. hits 145\u00b0F (63\u00b0C" + }, + { + "role": "user", + "content": "Does the temperature depend on how long you want to cook it or in how you prepare it before cooking?" + }, + { + "role": "assistant", + "content": "If you need it done faster, a higher oven temp will accomplish this, but may compromise quality" + }, + { + "role": "user", + "content": "Would a lower oven temp, like 325\u00b0F make for a better quality?" + } + ], + "answers": [ + "But like I said, for a tenderloin, you don't want too low, or too high. Just watch the internal temperature, that is the key", + "But like I said, for a tenderloin, you don't want too low, or too high. Just watch the internal temperature, that is the key", + "If you need it done faster, a higher oven temp will accomplish this, but may compromise quality.", + "But like I said, for a tenderloin, you don't want too low, or too high. Just watch the internal temperature, that is the key" + ] + }, + { + "ctxs": [ + { + "title": "What temperature to cook a pork tenderloin at?", + "text": "With a pork tenderloin:Season the meat, sear all sides in a very hot pan, and then finish in the oven at 350\u00b0F (175\u00b0C) degrees until the internal temp. hits 145\u00b0F (63\u00b0C). Then let it sit for 10 minutes, and cut 'er up.If you need it done faster, a higher oven temp will accomplish this, but may compromise quality. But like I said, for a tenderloin, you don't want too low, or too high. Just watch the internal temperature, that is the key." + } + ], + "messages": [ + { + "role": "user", + "content": "What temperature should I cook a pork tenderloin at?" + }, + { + "role": "assistant", + "content": "Season the meat, sear all sides in a very hot pan, and then finish in the oven at 350\u00b0F (175\u00b0C) degrees until the internal temp. hits 145\u00b0F (63\u00b0C" + }, + { + "role": "user", + "content": "Does the temperature depend on how long you want to cook it or in how you prepare it before cooking?" + }, + { + "role": "assistant", + "content": "If you need it done faster, a higher oven temp will accomplish this, but may compromise quality" + }, + { + "role": "user", + "content": "Would a lower oven temp, like 325\u00b0F make for a better quality?" + }, + { + "role": "assistant", + "content": "But like I said, for a tenderloin, you don't want too low, or too high. Just watch the internal temperature, that is the key" + }, + { + "role": "user", + "content": "Should I change the temperature depending on how I prepare the meat before cooking it?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What is the difference between regular (vege. oil) and butter recipe cake mixes?", + "text": "Butter gives more flavor, but oil provides longevity. Butter is about 20% water. That water will evaporate during baking and continue to do so even after they are out of the oven causing your cakes to stale quicker. Also the the fat in butter remains solid at room temperature. Once your cake has cooled the fat, now dispersed in your cake solidifies once again and makes for a bit firmer of a crumb.Vegetable oil, however, is pure fat containing no water and remains liquid at room temperature. The moisture provided by oil will not evaporate during cooking and even after the product is cooled to room temp, the liquid fat remain and provide a moist crumb. Since there is no water to evaporate this product will last much longer on the shelf than one made with butter." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the difference between using vegetable oil or butter in a cake mix?" + } + ], + "answers": [ + "Butter gives more flavor, but oil provides longevity", + "Butter gives more flavor, but oil provides longevity", + "Butter gives more flavor,", + "The moisture provided by oil will not evaporate during cooking and even after the product is cooled to room temp," + ] + }, + { + "ctxs": [ + { + "title": "What is the difference between regular (vege. oil) and butter recipe cake mixes?", + "text": "Butter gives more flavor, but oil provides longevity. Butter is about 20% water. That water will evaporate during baking and continue to do so even after they are out of the oven causing your cakes to stale quicker. Also the the fat in butter remains solid at room temperature. Once your cake has cooled the fat, now dispersed in your cake solidifies once again and makes for a bit firmer of a crumb.Vegetable oil, however, is pure fat containing no water and remains liquid at room temperature. The moisture provided by oil will not evaporate during cooking and even after the product is cooled to room temp, the liquid fat remain and provide a moist crumb. Since there is no water to evaporate this product will last much longer on the shelf than one made with butter." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the difference between using vegetable oil or butter in a cake mix?" + }, + { + "role": "assistant", + "content": "Butter gives more flavor, but oil provides longevity" + }, + { + "role": "user", + "content": "What kind do commercial cake mixes use, vegetable oil or butter?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What is the difference between regular (vege. oil) and butter recipe cake mixes?", + "text": "Butter gives more flavor, but oil provides longevity. Butter is about 20% water. That water will evaporate during baking and continue to do so even after they are out of the oven causing your cakes to stale quicker. Also the the fat in butter remains solid at room temperature. Once your cake has cooled the fat, now dispersed in your cake solidifies once again and makes for a bit firmer of a crumb.Vegetable oil, however, is pure fat containing no water and remains liquid at room temperature. The moisture provided by oil will not evaporate during cooking and even after the product is cooled to room temp, the liquid fat remain and provide a moist crumb. Since there is no water to evaporate this product will last much longer on the shelf than one made with butter." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the difference between using vegetable oil or butter in a cake mix?" + }, + { + "role": "assistant", + "content": "Butter gives more flavor, but oil provides longevity" + }, + { + "role": "user", + "content": "What kind do commercial cake mixes use, vegetable oil or butter?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do any commercial cake mixes use butter?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to recover jam that has set too hard?", + "text": "The only way I know is by adding some more liquid and warming the mixture, It may or may not improve things...For what its worth, the consistency of the jam after cooking, tends to be related to the amount of sugar added for a given fruit, with hard skinned fruit typically requiring a slightly different process to soft skinned fruit. It's also controlled by the amount of pectin added to the brew as well as the overall cooking time and temperature." + } + ], + "messages": [ + { + "role": "user", + "content": "How to recover jam that has set too hard?" + } + ], + "answers": [ + "The only way I know is by adding some more liquid and warming the mixture", + "The only way I know is by adding some more liquid and warming the mixture", + "by adding some more liquid and warming the mixture", + "The only way I know is by adding some more liquid and warming the mixture" + ] + }, + { + "ctxs": [ + { + "title": "How to recover jam that has set too hard?", + "text": "The only way I know is by adding some more liquid and warming the mixture, It may or may not improve things...For what its worth, the consistency of the jam after cooking, tends to be related to the amount of sugar added for a given fruit, with hard skinned fruit typically requiring a slightly different process to soft skinned fruit. It's also controlled by the amount of pectin added to the brew as well as the overall cooking time and temperature." + } + ], + "messages": [ + { + "role": "user", + "content": "How to recover jam that has set too hard?" + }, + { + "role": "assistant", + "content": "The only way I know is by adding some more liquid and warming the mixture" + }, + { + "role": "user", + "content": "Why does this happen?" + } + ], + "answers": [ + "For what its worth, the consistency of the jam after cooking, tends to be related to the amount of sugar added for a given fruit", + "For what its worth, the consistency of the jam after cooking, tends to be related to the amount of sugar added for a given fruit", + "For what its worth, the consistency of the jam after cooking, tends to be related to the amount of sugar added for a given fruit", + "For what its worth, the consistency of the jam after cooking, tends to be related to the amount of sugar added for a given fruit" + ] + }, + { + "ctxs": [ + { + "title": "How to recover jam that has set too hard?", + "text": "The only way I know is by adding some more liquid and warming the mixture, It may or may not improve things...For what its worth, the consistency of the jam after cooking, tends to be related to the amount of sugar added for a given fruit, with hard skinned fruit typically requiring a slightly different process to soft skinned fruit. It's also controlled by the amount of pectin added to the brew as well as the overall cooking time and temperature." + } + ], + "messages": [ + { + "role": "user", + "content": "How to recover jam that has set too hard?" + }, + { + "role": "assistant", + "content": "The only way I know is by adding some more liquid and warming the mixture" + }, + { + "role": "user", + "content": "Why does this happen?" + }, + { + "role": "assistant", + "content": "For what its worth, the consistency of the jam after cooking, tends to be related to the amount of sugar added for a given fruit" + }, + { + "role": "user", + "content": "How do I know how much to add?" + } + ], + "answers": [ + "hard skinned fruit typically requiring a slightly different process to soft skinned fruit", + "hard skinned fruit typically requiring a slightly different process to soft skinned fruit", + "hard skinned fruit typically requiring a slightly different process to soft skinned fruit", + "hard skinned fruit typically requiring a slightly different process to soft skinned fruit" + ] + }, + { + "ctxs": [ + { + "title": "How to recover jam that has set too hard?", + "text": "The only way I know is by adding some more liquid and warming the mixture, It may or may not improve things...For what its worth, the consistency of the jam after cooking, tends to be related to the amount of sugar added for a given fruit, with hard skinned fruit typically requiring a slightly different process to soft skinned fruit. It's also controlled by the amount of pectin added to the brew as well as the overall cooking time and temperature." + } + ], + "messages": [ + { + "role": "user", + "content": "How to recover jam that has set too hard?" + }, + { + "role": "assistant", + "content": "The only way I know is by adding some more liquid and warming the mixture" + }, + { + "role": "user", + "content": "Why does this happen?" + }, + { + "role": "assistant", + "content": "For what its worth, the consistency of the jam after cooking, tends to be related to the amount of sugar added for a given fruit" + }, + { + "role": "user", + "content": "How do I know how much to add?" + }, + { + "role": "assistant", + "content": "hard skinned fruit typically requiring a slightly different process to soft skinned fruit" + }, + { + "role": "user", + "content": "Are there any other factors?" + } + ], + "answers": [ + "It's also controlled by the amount of pectin added to the brew as well as the overall cooking time and temperature", + "It's also controlled by the amount of pectin added to the brew as well as the overall cooking time and temperature", + "It's also controlled by the amount of pectin added to the brew as well as the overall cooking time and temperature", + "It's also controlled by the amount of pectin added to the brew as well as the overall cooking time and temperature" + ] + }, + { + "ctxs": [ + { + "title": "Does dumping the water from boiling ramen noodles reduce the fat content much?", + "text": "Fat floats, so if you dump the water into a bowl and let it sit for a bit, you can see how much floats to the top. You can then remove the fat in any of the normal ways (this is exactly the process you use to defat a stock or a soup), and measure it.Of course, I quickly looked up the nutrition information on ramen, and it has ~7g fat, ~3g saturated. An egg is ~6g fat, ~2g saturated. The fish is ~27g fat, ~6g saturated. Check your red curry seasoning as well (varies a lot by brand/type) So it seems like your approach is misguided, but nutrition questions are off-topic here.edit: From thinking about your comment, you may want to try switching to spaghetti. You can just break it until it fits in the bowl, and it should be cookable in a bowl in the microwave, or even soaking in boiling water. You won't get perfect al dente or anything close, and my Italian ancestors will be after me for even suggesting this, but it will cut down on the fat. You can even get whole-wheat spaghetti." + } + ], + "messages": [ + { + "role": "user", + "content": "Does dumping the water from boiling ramen noodles reduce the fat content much?" + } + ], + "answers": [ + "Fat floats, so if you dump the water into a bowl and let it sit for a bit, you can see how much floats to the top", + "Fat floats, so if you dump the water into a bowl and let it sit for a bit, you can see how much floats to the top", + "Fat floats, so if you dump the water into a bowl and let it sit for a bit, you can see how much floats to the top. You can then remove the fat", + "Fat floats, so if you dump the water into a bowl and let it sit for a bit, you can see how much floats to the top" + ] + }, + { + "ctxs": [ + { + "title": "Does dumping the water from boiling ramen noodles reduce the fat content much?", + "text": "Fat floats, so if you dump the water into a bowl and let it sit for a bit, you can see how much floats to the top. You can then remove the fat in any of the normal ways (this is exactly the process you use to defat a stock or a soup), and measure it.Of course, I quickly looked up the nutrition information on ramen, and it has ~7g fat, ~3g saturated. An egg is ~6g fat, ~2g saturated. The fish is ~27g fat, ~6g saturated. Check your red curry seasoning as well (varies a lot by brand/type) So it seems like your approach is misguided, but nutrition questions are off-topic here.edit: From thinking about your comment, you may want to try switching to spaghetti. You can just break it until it fits in the bowl, and it should be cookable in a bowl in the microwave, or even soaking in boiling water. You won't get perfect al dente or anything close, and my Italian ancestors will be after me for even suggesting this, but it will cut down on the fat. You can even get whole-wheat spaghetti." + } + ], + "messages": [ + { + "role": "user", + "content": "Does dumping the water from boiling ramen noodles reduce the fat content much?" + }, + { + "role": "assistant", + "content": "Fat floats, so if you dump the water into a bowl and let it sit for a bit, you can see how much floats to the top" + }, + { + "role": "user", + "content": "Should I rinse them after cooking?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Does dumping the water from boiling ramen noodles reduce the fat content much?", + "text": "Fat floats, so if you dump the water into a bowl and let it sit for a bit, you can see how much floats to the top. You can then remove the fat in any of the normal ways (this is exactly the process you use to defat a stock or a soup), and measure it.Of course, I quickly looked up the nutrition information on ramen, and it has ~7g fat, ~3g saturated. An egg is ~6g fat, ~2g saturated. The fish is ~27g fat, ~6g saturated. Check your red curry seasoning as well (varies a lot by brand/type) So it seems like your approach is misguided, but nutrition questions are off-topic here.edit: From thinking about your comment, you may want to try switching to spaghetti. You can just break it until it fits in the bowl, and it should be cookable in a bowl in the microwave, or even soaking in boiling water. You won't get perfect al dente or anything close, and my Italian ancestors will be after me for even suggesting this, but it will cut down on the fat. You can even get whole-wheat spaghetti." + } + ], + "messages": [ + { + "role": "user", + "content": "Does dumping the water from boiling ramen noodles reduce the fat content much?" + }, + { + "role": "assistant", + "content": "Fat floats, so if you dump the water into a bowl and let it sit for a bit, you can see how much floats to the top" + }, + { + "role": "user", + "content": "Should I rinse them after cooking?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "can i increase the healthiness of this by doing anything?" + } + ], + "answers": [ + "et it sit for a bit, you can see how much floats to the top. You can then remove the fat in any of the normal ways", + "et it sit for a bit, you can see how much floats to the top. You can then remove the fat in any of the normal ways", + "Fat floats, so if you dump the water into a bowl and let it sit for a bit, you can see how much floats to the top.", + "Fat floats, so if you dump the water into a bowl and let it sit for a bit, you can see how much floats to the top. You can then remove the fat in any of the normal ways" + ] + }, + { + "ctxs": [ + { + "title": "Does dumping the water from boiling ramen noodles reduce the fat content much?", + "text": "Fat floats, so if you dump the water into a bowl and let it sit for a bit, you can see how much floats to the top. You can then remove the fat in any of the normal ways (this is exactly the process you use to defat a stock or a soup), and measure it.Of course, I quickly looked up the nutrition information on ramen, and it has ~7g fat, ~3g saturated. An egg is ~6g fat, ~2g saturated. The fish is ~27g fat, ~6g saturated. Check your red curry seasoning as well (varies a lot by brand/type) So it seems like your approach is misguided, but nutrition questions are off-topic here.edit: From thinking about your comment, you may want to try switching to spaghetti. You can just break it until it fits in the bowl, and it should be cookable in a bowl in the microwave, or even soaking in boiling water. You won't get perfect al dente or anything close, and my Italian ancestors will be after me for even suggesting this, but it will cut down on the fat. You can even get whole-wheat spaghetti." + } + ], + "messages": [ + { + "role": "user", + "content": "Does dumping the water from boiling ramen noodles reduce the fat content much?" + }, + { + "role": "assistant", + "content": "Fat floats, so if you dump the water into a bowl and let it sit for a bit, you can see how much floats to the top" + }, + { + "role": "user", + "content": "Should I rinse them after cooking?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "can i increase the healthiness of this by doing anything?" + }, + { + "role": "assistant", + "content": "et it sit for a bit, you can see how much floats to the top. You can then remove the fat in any of the normal ways" + }, + { + "role": "user", + "content": "How effective is the fat removal fby dumping the water?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Does dumping the water from boiling ramen noodles reduce the fat content much?", + "text": "Fat floats, so if you dump the water into a bowl and let it sit for a bit, you can see how much floats to the top. You can then remove the fat in any of the normal ways (this is exactly the process you use to defat a stock or a soup), and measure it.Of course, I quickly looked up the nutrition information on ramen, and it has ~7g fat, ~3g saturated. An egg is ~6g fat, ~2g saturated. The fish is ~27g fat, ~6g saturated. Check your red curry seasoning as well (varies a lot by brand/type) So it seems like your approach is misguided, but nutrition questions are off-topic here.edit: From thinking about your comment, you may want to try switching to spaghetti. You can just break it until it fits in the bowl, and it should be cookable in a bowl in the microwave, or even soaking in boiling water. You won't get perfect al dente or anything close, and my Italian ancestors will be after me for even suggesting this, but it will cut down on the fat. You can even get whole-wheat spaghetti." + } + ], + "messages": [ + { + "role": "user", + "content": "Does dumping the water from boiling ramen noodles reduce the fat content much?" + }, + { + "role": "assistant", + "content": "Fat floats, so if you dump the water into a bowl and let it sit for a bit, you can see how much floats to the top" + }, + { + "role": "user", + "content": "Should I rinse them after cooking?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "can i increase the healthiness of this by doing anything?" + }, + { + "role": "assistant", + "content": "et it sit for a bit, you can see how much floats to the top. You can then remove the fat in any of the normal ways" + }, + { + "role": "user", + "content": "How effective is the fat removal fby dumping the water?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What are some of the way for fat removal?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "When a recipe says, 'simmer uncovered', what's the issue?", + "text": "Simmering uncovered serves two purposes. The first is liquid reduction. Simmering with a lid on causes condensation on the inside of the lid that will drip back into the food. If you're trying to reduce the liquid, the steam needs to be able to evaporate away. The second purpose is temperature regulation. With a lid on, the heat won't dissipate quickly enough and your food will eventually advance beyond a simmer and potentially throw off what you're making." + } + ], + "messages": [ + { + "role": "user", + "content": "When a recipe says, 'simmer uncovered', what's the issue?" + } + ], + "answers": [ + "Simmering uncovered serves two purposes", + "Simmering uncovered serves two purposes", + "With a lid on, the heat won't dissipate quickly enough and your food will eventually advance beyond a simmer and potentially throw off what you're making.", + "If you're trying to reduce the liquid, the steam needs to be able to evaporate away. The second purpose is temperature regulation. With a lid on, the heat won't dissipate quickly enough" + ] + }, + { + "ctxs": [ + { + "title": "When a recipe says, 'simmer uncovered', what's the issue?", + "text": "Simmering uncovered serves two purposes. The first is liquid reduction. Simmering with a lid on causes condensation on the inside of the lid that will drip back into the food. If you're trying to reduce the liquid, the steam needs to be able to evaporate away. The second purpose is temperature regulation. With a lid on, the heat won't dissipate quickly enough and your food will eventually advance beyond a simmer and potentially throw off what you're making." + } + ], + "messages": [ + { + "role": "user", + "content": "When a recipe says, 'simmer uncovered', what's the issue?" + }, + { + "role": "assistant", + "content": "Simmering uncovered serves two purposes" + }, + { + "role": "user", + "content": "What are those 2 purposes?" + } + ], + "answers": [ + "The first is liquid reduction. Simmering with a lid on causes condensation on the inside of the lid that will drip back into the food", + "The first is liquid reduction. Simmering with a lid on causes condensation on the inside of the lid that will drip back into the food", + "If you're trying to reduce the liquid, the steam needs to be able to evaporate away. The second purpose is temperature regulation.", + "liquid reduction. Simmering with a lid on causes condensation on the inside of the lid that will drip back into the food." + ] + }, + { + "ctxs": [ + { + "title": "When a recipe says, 'simmer uncovered', what's the issue?", + "text": "Simmering uncovered serves two purposes. The first is liquid reduction. Simmering with a lid on causes condensation on the inside of the lid that will drip back into the food. If you're trying to reduce the liquid, the steam needs to be able to evaporate away. The second purpose is temperature regulation. With a lid on, the heat won't dissipate quickly enough and your food will eventually advance beyond a simmer and potentially throw off what you're making." + } + ], + "messages": [ + { + "role": "user", + "content": "When a recipe says, 'simmer uncovered', what's the issue?" + }, + { + "role": "assistant", + "content": "Simmering uncovered serves two purposes" + }, + { + "role": "user", + "content": "What are those 2 purposes?" + }, + { + "role": "assistant", + "content": "The first is liquid reduction. Simmering with a lid on causes condensation on the inside of the lid that will drip back into the food" + }, + { + "role": "user", + "content": "What's the second purpose?" + } + ], + "answers": [ + "The second purpose is temperature regulation. With a lid on, the heat won't dissipate quickly enough", + "The second purpose is temperature regulation. With a lid on, the heat won't dissipate quickly enough", + "temperature regulation. With a lid on, the heat won't dissipate quickly enough and your food will eventually advance beyond a simmer and potentially throw off what you're making.", + "The second purpose is temperature regulation. With a lid on, the heat won't dissipate quickly enough and your food will eventu" + ] + }, + { + "ctxs": [ + { + "title": "When a recipe says, 'simmer uncovered', what's the issue?", + "text": "Simmering uncovered serves two purposes. The first is liquid reduction. Simmering with a lid on causes condensation on the inside of the lid that will drip back into the food. If you're trying to reduce the liquid, the steam needs to be able to evaporate away. The second purpose is temperature regulation. With a lid on, the heat won't dissipate quickly enough and your food will eventually advance beyond a simmer and potentially throw off what you're making." + } + ], + "messages": [ + { + "role": "user", + "content": "When a recipe says, 'simmer uncovered', what's the issue?" + }, + { + "role": "assistant", + "content": "Simmering uncovered serves two purposes" + }, + { + "role": "user", + "content": "What are those 2 purposes?" + }, + { + "role": "assistant", + "content": "The first is liquid reduction. Simmering with a lid on causes condensation on the inside of the lid that will drip back into the food" + }, + { + "role": "user", + "content": "What's the second purpose?" + }, + { + "role": "assistant", + "content": "The second purpose is temperature regulation. With a lid on, the heat won't dissipate quickly enough" + }, + { + "role": "user", + "content": "Do we simmer uncovered to help protect me from a boilover too?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "When a recipe says, 'simmer uncovered', what's the issue?", + "text": "Simmering uncovered serves two purposes. The first is liquid reduction. Simmering with a lid on causes condensation on the inside of the lid that will drip back into the food. If you're trying to reduce the liquid, the steam needs to be able to evaporate away. The second purpose is temperature regulation. With a lid on, the heat won't dissipate quickly enough and your food will eventually advance beyond a simmer and potentially throw off what you're making." + } + ], + "messages": [ + { + "role": "user", + "content": "When a recipe says, 'simmer uncovered', what's the issue?" + }, + { + "role": "assistant", + "content": "Simmering uncovered serves two purposes" + }, + { + "role": "user", + "content": "What are those 2 purposes?" + }, + { + "role": "assistant", + "content": "The first is liquid reduction. Simmering with a lid on causes condensation on the inside of the lid that will drip back into the food" + }, + { + "role": "user", + "content": "What's the second purpose?" + }, + { + "role": "assistant", + "content": "The second purpose is temperature regulation. With a lid on, the heat won't dissipate quickly enough" + }, + { + "role": "user", + "content": "Do we simmer uncovered to help protect me from a boilover too?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Does simmer uncovered mean the same as cook uncovered?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "When a recipe says, 'simmer uncovered', what's the issue?", + "text": "Simmering uncovered serves two purposes. The first is liquid reduction. Simmering with a lid on causes condensation on the inside of the lid that will drip back into the food. If you're trying to reduce the liquid, the steam needs to be able to evaporate away. The second purpose is temperature regulation. With a lid on, the heat won't dissipate quickly enough and your food will eventually advance beyond a simmer and potentially throw off what you're making." + } + ], + "messages": [ + { + "role": "user", + "content": "When a recipe says, 'simmer uncovered', what's the issue?" + }, + { + "role": "assistant", + "content": "Simmering uncovered serves two purposes" + }, + { + "role": "user", + "content": "What are those 2 purposes?" + }, + { + "role": "assistant", + "content": "The first is liquid reduction. Simmering with a lid on causes condensation on the inside of the lid that will drip back into the food" + }, + { + "role": "user", + "content": "What's the second purpose?" + }, + { + "role": "assistant", + "content": "The second purpose is temperature regulation. With a lid on, the heat won't dissipate quickly enough" + }, + { + "role": "user", + "content": "Do we simmer uncovered to help protect me from a boilover too?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Does simmer uncovered mean the same as cook uncovered?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Any other tips for simmering that you can give me?" + } + ], + "answers": [ + "If you're trying to reduce the liquid, the steam needs to be able to evaporate away", + "If you're trying to reduce the liquid, the steam needs to be able to evaporate away", + "If you're trying to reduce the liquid, the steam needs to be able to evaporate away", + "Simmering with a lid on causes condensation on the inside of the lid that will drip back into the food." + ] + }, + { + "ctxs": [ + { + "title": "How can I replace canned tomatoes with fresh?", + "text": "If you are really set on doing this, just use the same amount by weight or volume, preferably peeling the tomatoes first. (Cut an x in the bottom, dip in boiling water for 10 seconds, pull off the peel). You'll have plenty of liquid coming out of the tomato, don't worry about that. But honestly, I don't recommend doing this. Fresh tomatoes that are any good are so good uncooked that it is a waste, and fresh tomatoes that aren't good won't get better by cooking them. Even Mario Batali says you should use canned tomatoes for cooked sauces." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I replace canned tomatoes with fresh?" + } + ], + "answers": [ + "just use the same amount by weight or volume, preferably peeling the tomatoes first", + "just use the same amount by weight or volume, preferably peeling the tomatoes first", + "just use the same amount by weight or volume, preferably peeling the tomatoes first.", + "use the same amount by weight or volume, preferably peeling the tomatoes first. (Cut an x in the bottom, dip in boiling water for 10 seconds, pull off the peel)." + ] + }, + { + "ctxs": [ + { + "title": "How can I replace canned tomatoes with fresh?", + "text": "If you are really set on doing this, just use the same amount by weight or volume, preferably peeling the tomatoes first. (Cut an x in the bottom, dip in boiling water for 10 seconds, pull off the peel). You'll have plenty of liquid coming out of the tomato, don't worry about that. But honestly, I don't recommend doing this. Fresh tomatoes that are any good are so good uncooked that it is a waste, and fresh tomatoes that aren't good won't get better by cooking them. Even Mario Batali says you should use canned tomatoes for cooked sauces." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I replace canned tomatoes with fresh?" + }, + { + "role": "assistant", + "content": "just use the same amount by weight or volume, preferably peeling the tomatoes first" + }, + { + "role": "user", + "content": "Do I need to boil the tomatoes?" + } + ], + "answers": [ + "resh tomatoes that are any good are so good uncooked that it is a waste, and fresh tomatoes that aren't good won't get better by cooking them", + "resh tomatoes that are any good are so good uncooked that it is a waste, and fresh tomatoes that aren't good won't get better by cooking them", + "If you are really set on doing this, just use the same amount by weight or volume, preferably peeling the tomatoes first.", + "I don't recommend doing this" + ] + }, + { + "ctxs": [ + { + "title": "How can I replace canned tomatoes with fresh?", + "text": "If you are really set on doing this, just use the same amount by weight or volume, preferably peeling the tomatoes first. (Cut an x in the bottom, dip in boiling water for 10 seconds, pull off the peel). You'll have plenty of liquid coming out of the tomato, don't worry about that. But honestly, I don't recommend doing this. Fresh tomatoes that are any good are so good uncooked that it is a waste, and fresh tomatoes that aren't good won't get better by cooking them. Even Mario Batali says you should use canned tomatoes for cooked sauces." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I replace canned tomatoes with fresh?" + }, + { + "role": "assistant", + "content": "just use the same amount by weight or volume, preferably peeling the tomatoes first" + }, + { + "role": "user", + "content": "Do I need to boil the tomatoes?" + }, + { + "role": "assistant", + "content": "resh tomatoes that are any good are so good uncooked that it is a waste, and fresh tomatoes that aren't good won't get better by cooking them" + }, + { + "role": "user", + "content": "How do I replace the liquid that would be in the can if I use fresh tomatoes?" + } + ], + "answers": [ + "You'll have plenty of liquid coming out of the tomato, don't worry about that", + "You'll have plenty of liquid coming out of the tomato, don't worry about that", + "just use the same amount by weight or volume, preferably peeling the tomatoes first.", + "You'll have plenty of liquid coming out of the tomato, don't worry about that." + ] + }, + { + "ctxs": [ + { + "title": "How can I replace canned tomatoes with fresh?", + "text": "If you are really set on doing this, just use the same amount by weight or volume, preferably peeling the tomatoes first. (Cut an x in the bottom, dip in boiling water for 10 seconds, pull off the peel). You'll have plenty of liquid coming out of the tomato, don't worry about that. But honestly, I don't recommend doing this. Fresh tomatoes that are any good are so good uncooked that it is a waste, and fresh tomatoes that aren't good won't get better by cooking them. Even Mario Batali says you should use canned tomatoes for cooked sauces." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I replace canned tomatoes with fresh?" + }, + { + "role": "assistant", + "content": "just use the same amount by weight or volume, preferably peeling the tomatoes first" + }, + { + "role": "user", + "content": "Do I need to boil the tomatoes?" + }, + { + "role": "assistant", + "content": "resh tomatoes that are any good are so good uncooked that it is a waste, and fresh tomatoes that aren't good won't get better by cooking them" + }, + { + "role": "user", + "content": "How do I replace the liquid that would be in the can if I use fresh tomatoes?" + }, + { + "role": "assistant", + "content": "You'll have plenty of liquid coming out of the tomato, don't worry about that" + }, + { + "role": "user", + "content": "Is there any type of tomato that is better for the sauce?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Difference between baking a cake in cooking range and microwave oven", + "text": "A range (also knows as cooker in some places) is a free-standing kitchen appliance with a cooktop (hob) on the top and an oven below. The oven sounds like a conventional gas oven and not a fan assisted (convection) oven. An oven will give you much better cakes than a microwave, you just need to get used to how your oven cooks. Most recipes are written to be used in an oven and not a microwave convection oven, so for cooking times and temperatures you should simply go back to the recipe temperature and time for a guide. If the recipe is not available then you will need to do some trial and error. 200C seems a bit high to me, you could end up burning the outside and having the inside overdone. Many cakes are baked between 160 to 180C depending on the type and thickness, so for a conventional (non-fan) oven I would split that down the middle and go for 170C, (155 for a fan oven) and up the cooking time to 20-30 minutes. Try the middle rack your first time cooking in the oven. One thing I would recommend is getting an oven thermometer. Many ovens, especially older ones, do not cook at the temperature you set, and can be much hotter or colder than you want leading to bad results. An oven thermometer will tell you how hot your oven actually is inside so you can set it properly." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the difference between baking a cake in cooking range and microwave oven?" + } + ], + "answers": [ + "An oven will give you much better cakes than a microwave", + "An oven will give you much better cakes than a microwave", + "An oven will give you much better cakes than a microwave", + "An oven will give you much better cakes than a microwave, you just need to get used to how your oven cooks. Most recipes are written to be used in an oven and not a microwave" + ] + }, + { + "ctxs": [ + { + "title": "Difference between baking a cake in cooking range and microwave oven", + "text": "A range (also knows as cooker in some places) is a free-standing kitchen appliance with a cooktop (hob) on the top and an oven below. The oven sounds like a conventional gas oven and not a fan assisted (convection) oven. An oven will give you much better cakes than a microwave, you just need to get used to how your oven cooks. Most recipes are written to be used in an oven and not a microwave convection oven, so for cooking times and temperatures you should simply go back to the recipe temperature and time for a guide. If the recipe is not available then you will need to do some trial and error. 200C seems a bit high to me, you could end up burning the outside and having the inside overdone. Many cakes are baked between 160 to 180C depending on the type and thickness, so for a conventional (non-fan) oven I would split that down the middle and go for 170C, (155 for a fan oven) and up the cooking time to 20-30 minutes. Try the middle rack your first time cooking in the oven. One thing I would recommend is getting an oven thermometer. Many ovens, especially older ones, do not cook at the temperature you set, and can be much hotter or colder than you want leading to bad results. An oven thermometer will tell you how hot your oven actually is inside so you can set it properly." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the difference between baking a cake in cooking range and microwave oven?" + }, + { + "role": "assistant", + "content": "An oven will give you much better cakes than a microwave" + }, + { + "role": "user", + "content": "What are the drawbacks of using a microwave?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Difference between baking a cake in cooking range and microwave oven", + "text": "A range (also knows as cooker in some places) is a free-standing kitchen appliance with a cooktop (hob) on the top and an oven below. The oven sounds like a conventional gas oven and not a fan assisted (convection) oven. An oven will give you much better cakes than a microwave, you just need to get used to how your oven cooks. Most recipes are written to be used in an oven and not a microwave convection oven, so for cooking times and temperatures you should simply go back to the recipe temperature and time for a guide. If the recipe is not available then you will need to do some trial and error. 200C seems a bit high to me, you could end up burning the outside and having the inside overdone. Many cakes are baked between 160 to 180C depending on the type and thickness, so for a conventional (non-fan) oven I would split that down the middle and go for 170C, (155 for a fan oven) and up the cooking time to 20-30 minutes. Try the middle rack your first time cooking in the oven. One thing I would recommend is getting an oven thermometer. Many ovens, especially older ones, do not cook at the temperature you set, and can be much hotter or colder than you want leading to bad results. An oven thermometer will tell you how hot your oven actually is inside so you can set it properly." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the difference between baking a cake in cooking range and microwave oven?" + }, + { + "role": "assistant", + "content": "An oven will give you much better cakes than a microwave" + }, + { + "role": "user", + "content": "What are the drawbacks of using a microwave?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How does the oven method work?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Difference between baking a cake in cooking range and microwave oven", + "text": "A range (also knows as cooker in some places) is a free-standing kitchen appliance with a cooktop (hob) on the top and an oven below. The oven sounds like a conventional gas oven and not a fan assisted (convection) oven. An oven will give you much better cakes than a microwave, you just need to get used to how your oven cooks. Most recipes are written to be used in an oven and not a microwave convection oven, so for cooking times and temperatures you should simply go back to the recipe temperature and time for a guide. If the recipe is not available then you will need to do some trial and error. 200C seems a bit high to me, you could end up burning the outside and having the inside overdone. Many cakes are baked between 160 to 180C depending on the type and thickness, so for a conventional (non-fan) oven I would split that down the middle and go for 170C, (155 for a fan oven) and up the cooking time to 20-30 minutes. Try the middle rack your first time cooking in the oven. One thing I would recommend is getting an oven thermometer. Many ovens, especially older ones, do not cook at the temperature you set, and can be much hotter or colder than you want leading to bad results. An oven thermometer will tell you how hot your oven actually is inside so you can set it properly." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the difference between baking a cake in cooking range and microwave oven?" + }, + { + "role": "assistant", + "content": "An oven will give you much better cakes than a microwave" + }, + { + "role": "user", + "content": "What are the drawbacks of using a microwave?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How does the oven method work?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What temperature is best?" + } + ], + "answers": [ + "for cooking times and temperatures you should simply go back to the recipe temperature and time for a guide", + "for cooking times and temperatures you should simply go back to the recipe temperature and time for a guide", + "Many cakes are baked between 160 to 180C depending on the type and thickness, so for a conventional (non-fan) oven I would split that down the middle and go for 170C", + "I would split that down the middle and go for 170C, (155 for a fan oven) and up the cooking time to 20-30 minutes." + ] + }, + { + "ctxs": [ + { + "title": "Difference between baking a cake in cooking range and microwave oven", + "text": "A range (also knows as cooker in some places) is a free-standing kitchen appliance with a cooktop (hob) on the top and an oven below. The oven sounds like a conventional gas oven and not a fan assisted (convection) oven. An oven will give you much better cakes than a microwave, you just need to get used to how your oven cooks. Most recipes are written to be used in an oven and not a microwave convection oven, so for cooking times and temperatures you should simply go back to the recipe temperature and time for a guide. If the recipe is not available then you will need to do some trial and error. 200C seems a bit high to me, you could end up burning the outside and having the inside overdone. Many cakes are baked between 160 to 180C depending on the type and thickness, so for a conventional (non-fan) oven I would split that down the middle and go for 170C, (155 for a fan oven) and up the cooking time to 20-30 minutes. Try the middle rack your first time cooking in the oven. One thing I would recommend is getting an oven thermometer. Many ovens, especially older ones, do not cook at the temperature you set, and can be much hotter or colder than you want leading to bad results. An oven thermometer will tell you how hot your oven actually is inside so you can set it properly." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the difference between baking a cake in cooking range and microwave oven?" + }, + { + "role": "assistant", + "content": "An oven will give you much better cakes than a microwave" + }, + { + "role": "user", + "content": "What are the drawbacks of using a microwave?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How does the oven method work?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What temperature is best?" + }, + { + "role": "assistant", + "content": "for cooking times and temperatures you should simply go back to the recipe temperature and time for a guide" + }, + { + "role": "user", + "content": "Which type of oven is best?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Using whey from yogurt to make ricotta", + "text": "Yogurt whey cannot be used to make ricotta.With most cheeses, including mozzarella, the milk isn't boiled. The casein proteins are bound up with some of the lactose and almost all the fat to make the curd. The whey for such cheeses contains the rest of the lactose, tons of vitamin B, and almost all the albumin.The albumin proteins are water soluble when they haven't been denatured. They also denature at a higher temperature than the casein does. Therefore, they almost all wash out of the curd with the whey. Bringing mozzarella whey to a (almost) boil denatures the albumin which precipitates out and can be strained to make ricotta.When making yogurt the milk is heated to 190 or higher and then cooled. This is precisely to denature the albumin. The extra protein gives the yogurt a lot more structure. However it means that there is no protein left in the whey- mostly lactose, lactic acid, and vitamin B." + } + ], + "messages": [ + { + "role": "user", + "content": "Using whey from yogurt to make ricotta?" + } + ], + "answers": [ + "Yogurt whey cannot be used to make ricotta", + "Yogurt whey cannot be used to make ricotta", + "Yogurt whey cannot be used to make ricotta.", + "Yogurt whey cannot be used to make ricotta.With most cheeses, including mozzarella, the milk isn't boiled." + ] + }, + { + "ctxs": [ + { + "title": "Using whey from yogurt to make ricotta", + "text": "Yogurt whey cannot be used to make ricotta.With most cheeses, including mozzarella, the milk isn't boiled. The casein proteins are bound up with some of the lactose and almost all the fat to make the curd. The whey for such cheeses contains the rest of the lactose, tons of vitamin B, and almost all the albumin.The albumin proteins are water soluble when they haven't been denatured. They also denature at a higher temperature than the casein does. Therefore, they almost all wash out of the curd with the whey. Bringing mozzarella whey to a (almost) boil denatures the albumin which precipitates out and can be strained to make ricotta.When making yogurt the milk is heated to 190 or higher and then cooled. This is precisely to denature the albumin. The extra protein gives the yogurt a lot more structure. However it means that there is no protein left in the whey- mostly lactose, lactic acid, and vitamin B." + } + ], + "messages": [ + { + "role": "user", + "content": "Using whey from yogurt to make ricotta?" + }, + { + "role": "assistant", + "content": "Yogurt whey cannot be used to make ricotta" + }, + { + "role": "user", + "content": "Why?" + } + ], + "answers": [ + "there is no protein left in the whey- mostly lactose, lactic acid, and vitamin B", + "there is no protein left in the whey- mostly lactose, lactic acid, and vitamin B", + "The extra protein gives the yogurt a lot more structure. However it means that there is no protein left in the whey", + "When making yogurt the milk is heated to 190 or higher and then cooled. This is precisely to denature the albumin" + ] + }, + { + "ctxs": [ + { + "title": "Using whey from yogurt to make ricotta", + "text": "Yogurt whey cannot be used to make ricotta.With most cheeses, including mozzarella, the milk isn't boiled. The casein proteins are bound up with some of the lactose and almost all the fat to make the curd. The whey for such cheeses contains the rest of the lactose, tons of vitamin B, and almost all the albumin.The albumin proteins are water soluble when they haven't been denatured. They also denature at a higher temperature than the casein does. Therefore, they almost all wash out of the curd with the whey. Bringing mozzarella whey to a (almost) boil denatures the albumin which precipitates out and can be strained to make ricotta.When making yogurt the milk is heated to 190 or higher and then cooled. This is precisely to denature the albumin. The extra protein gives the yogurt a lot more structure. However it means that there is no protein left in the whey- mostly lactose, lactic acid, and vitamin B." + } + ], + "messages": [ + { + "role": "user", + "content": "Using whey from yogurt to make ricotta?" + }, + { + "role": "assistant", + "content": "Yogurt whey cannot be used to make ricotta" + }, + { + "role": "user", + "content": "Why?" + }, + { + "role": "assistant", + "content": "there is no protein left in the whey- mostly lactose, lactic acid, and vitamin B" + }, + { + "role": "user", + "content": "What do I use to make ricotta?" + } + ], + "answers": [ + "Bringing mozzarella whey to a (almost) boil denatures the albumin which precipitates out and can be strained to make ricotta", + "Bringing mozzarella whey to a (almost) boil denatures the albumin which precipitates out and can be strained to make ricotta", + "Bringing mozzarella whey to a (almost) boil denatures the albumin which precipitates out and can be strained to make ricotta", + "Yogurt" + ] + }, + { + "ctxs": [ + { + "title": "Does olive oil and balsamic vinegar together need to be refrigerated?", + "text": "As a general principle, any ingredients which do not require refrigeration on their own will not require refrigeration when mixed. A notable exception is raw garlic in olive oil; raw garlic carries botulinum spores, which propagate in anaerobic environments. Cold helps to prevent the spores from multiplying and producing toxin, but doesn't prevent it entirely. In addition, you will find texture effects; olive oil is fairly unique among unprocessed (as in, unhydrogenated) vegetable fats in that it solidifies at refrigeration temperatures." + } + ], + "messages": [ + { + "role": "user", + "content": "Does olive oil and balsamic vinegar together need to be refrigerated?" + } + ], + "answers": [ + "any ingredients which do not require refrigeration on their own will not require refrigeration when mixed", + "any ingredients which do not require refrigeration on their own will not require refrigeration when mixed", + "any ingredients which do not require refrigeration on their own will not require refrigeration when mixed.", + "any ingredients which do not require refrigeration on their own will not require refrigeration when mixed" + ] + }, + { + "ctxs": [ + { + "title": "Does olive oil and balsamic vinegar together need to be refrigerated?", + "text": "As a general principle, any ingredients which do not require refrigeration on their own will not require refrigeration when mixed. A notable exception is raw garlic in olive oil; raw garlic carries botulinum spores, which propagate in anaerobic environments. Cold helps to prevent the spores from multiplying and producing toxin, but doesn't prevent it entirely. In addition, you will find texture effects; olive oil is fairly unique among unprocessed (as in, unhydrogenated) vegetable fats in that it solidifies at refrigeration temperatures." + } + ], + "messages": [ + { + "role": "user", + "content": "Does olive oil and balsamic vinegar together need to be refrigerated?" + }, + { + "role": "assistant", + "content": "any ingredients which do not require refrigeration on their own will not require refrigeration when mixed" + }, + { + "role": "user", + "content": "Do you have a good recipe for this mixture?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Soaking starches in water for better frying", + "text": "This is a common technique and should work well. It is important that you dry the fries thoroughly before adding them to the oil, otherwise it will boil out of the pan.If you have the time, you can lay the fries on a rack and place in the fridge for a couple of hours, which dehydrates the surface nicely. If not, pat them dry with lots of kitchen paper." + } + ], + "messages": [ + { + "role": "user", + "content": "Is soaking starches in water for better frying?" + } + ], + "answers": [ + "It is important that you dry the fries thoroughly before adding them to the oil", + "It is important that you dry the fries thoroughly before adding them to the oil", + "This is a common technique and should work well.", + "This is a common technique and should work well. It is important that you dry the fries thoroughly before adding them to the oil, otherwise it will boil out of the pan" + ] + }, + { + "ctxs": [ + { + "title": "Soaking starches in water for better frying", + "text": "This is a common technique and should work well. It is important that you dry the fries thoroughly before adding them to the oil, otherwise it will boil out of the pan.If you have the time, you can lay the fries on a rack and place in the fridge for a couple of hours, which dehydrates the surface nicely. If not, pat them dry with lots of kitchen paper." + } + ], + "messages": [ + { + "role": "user", + "content": "Is soaking starches in water for better frying?" + }, + { + "role": "assistant", + "content": "It is important that you dry the fries thoroughly before adding them to the oil" + }, + { + "role": "user", + "content": "Should I soak them at all? Or just make sure they are totally dry after soaking them?" + } + ], + "answers": [ + "If you have the time, you can lay the fries on a rack and place in the fridge for a couple of hours, which dehydrates the surface nicely. If not, pat them dry with lots of kitchen paper", + "If you have the time, you can lay the fries on a rack and place in the fridge for a couple of hours, which dehydrates the surface nicely. If not, pat them dry with lots of kitchen paper", + "This is a common technique and should work well. It is important that you dry the fries thoroughly before adding them to the oil, otherwise it will boil out of the pan.", + "It is important that you dry the fries thoroughly before adding them to the oil, otherwise it will boil out of the pan." + ] + }, + { + "ctxs": [ + { + "title": "How to prevent eggplant having a tough or rubbery texture", + "text": "You need a minimum cooking time and water for it to be cooked thoroughly. You mentioned that once they turned out tough and chewy: then they were not cooked fully through. Vegetables are not like meat, which turn rubbery when overcooked. They turn soft rather. Watch out for the opposite as well: Eggplants when cooked for a long time may turn mushy.Cut them and keep them immersed in cool water prior to cooking to avoid discoloring. Then start by cooking with minimal water. Cover and cook. Keep stirring in between. Cut with a spoon to check if it is cooked. The spoon should softly pass through the piece.You can also taste it: if you achieve the melt in your mouth (not mushy though) stop your cooking process." + } + ], + "messages": [ + { + "role": "user", + "content": "How to prevent eggplant having a tough or rubbery texture?" + } + ], + "answers": [ + "start by cooking with minimal water. Cover and cook. Keep stirring in between. Cut with a spoon to check if it is cooked", + "start by cooking with minimal water. Cover and cook. Keep stirring in between. Cut with a spoon to check if it is cooked", + "You need a minimum cooking time and water for it to be cooked thoroughly", + "they were not cooked fully through" + ] + }, + { + "ctxs": [ + { + "title": "How to prevent eggplant having a tough or rubbery texture", + "text": "You need a minimum cooking time and water for it to be cooked thoroughly. You mentioned that once they turned out tough and chewy: then they were not cooked fully through. Vegetables are not like meat, which turn rubbery when overcooked. They turn soft rather. Watch out for the opposite as well: Eggplants when cooked for a long time may turn mushy.Cut them and keep them immersed in cool water prior to cooking to avoid discoloring. Then start by cooking with minimal water. Cover and cook. Keep stirring in between. Cut with a spoon to check if it is cooked. The spoon should softly pass through the piece.You can also taste it: if you achieve the melt in your mouth (not mushy though) stop your cooking process." + } + ], + "messages": [ + { + "role": "user", + "content": "How to prevent eggplant having a tough or rubbery texture?" + }, + { + "role": "assistant", + "content": "start by cooking with minimal water. Cover and cook. Keep stirring in between. Cut with a spoon to check if it is cooked" + }, + { + "role": "user", + "content": "What causes this to happen?" + } + ], + "answers": [ + "You mentioned that once they turned out tough and chewy: then they were not cooked fully through. Vegetables are not like meat, which turn rubbery when overcooked. They turn soft rather", + "You mentioned that once they turned out tough and chewy: then they were not cooked fully through. Vegetables are not like meat, which turn rubbery when overcooked. They turn soft rather", + "they were not cooked fully through", + "Vegetables are not like meat, which turn rubbery when overcooked." + ] + }, + { + "ctxs": [ + { + "title": "How to prevent eggplant having a tough or rubbery texture", + "text": "You need a minimum cooking time and water for it to be cooked thoroughly. You mentioned that once they turned out tough and chewy: then they were not cooked fully through. Vegetables are not like meat, which turn rubbery when overcooked. They turn soft rather. Watch out for the opposite as well: Eggplants when cooked for a long time may turn mushy.Cut them and keep them immersed in cool water prior to cooking to avoid discoloring. Then start by cooking with minimal water. Cover and cook. Keep stirring in between. Cut with a spoon to check if it is cooked. The spoon should softly pass through the piece.You can also taste it: if you achieve the melt in your mouth (not mushy though) stop your cooking process." + } + ], + "messages": [ + { + "role": "user", + "content": "How to prevent eggplant having a tough or rubbery texture?" + }, + { + "role": "assistant", + "content": "start by cooking with minimal water. Cover and cook. Keep stirring in between. Cut with a spoon to check if it is cooked" + }, + { + "role": "user", + "content": "What causes this to happen?" + }, + { + "role": "assistant", + "content": "You mentioned that once they turned out tough and chewy: then they were not cooked fully through. Vegetables are not like meat, which turn rubbery when overcooked. They turn soft rather" + }, + { + "role": "user", + "content": "How do I know if it's ready?" + } + ], + "answers": [ + "The spoon should softly pass through the piece", + "The spoon should softly pass through the piece", + "Cut with a spoon to check if it is cooked. The spoon should softly pass through the piece", + "Cut with a spoon to check if it is cooked. The spoon should softly pass through the piece." + ] + }, + { + "ctxs": [ + { + "title": "How to prevent eggplant having a tough or rubbery texture", + "text": "You need a minimum cooking time and water for it to be cooked thoroughly. You mentioned that once they turned out tough and chewy: then they were not cooked fully through. Vegetables are not like meat, which turn rubbery when overcooked. They turn soft rather. Watch out for the opposite as well: Eggplants when cooked for a long time may turn mushy.Cut them and keep them immersed in cool water prior to cooking to avoid discoloring. Then start by cooking with minimal water. Cover and cook. Keep stirring in between. Cut with a spoon to check if it is cooked. The spoon should softly pass through the piece.You can also taste it: if you achieve the melt in your mouth (not mushy though) stop your cooking process." + } + ], + "messages": [ + { + "role": "user", + "content": "How to prevent eggplant having a tough or rubbery texture?" + }, + { + "role": "assistant", + "content": "start by cooking with minimal water. Cover and cook. Keep stirring in between. Cut with a spoon to check if it is cooked" + }, + { + "role": "user", + "content": "What causes this to happen?" + }, + { + "role": "assistant", + "content": "You mentioned that once they turned out tough and chewy: then they were not cooked fully through. Vegetables are not like meat, which turn rubbery when overcooked. They turn soft rather" + }, + { + "role": "user", + "content": "How do I know if it's ready?" + }, + { + "role": "assistant", + "content": "The spoon should softly pass through the piece" + }, + { + "role": "user", + "content": "Do you have any other advice for me?" + } + ], + "answers": [ + "You can also taste it: if you achieve the melt in your mouth (not mushy though) stop your cooking process", + "You can also taste it: if you achieve the melt in your mouth (not mushy though) stop your cooking process", + "if you achieve the melt in your mouth (not mushy though) stop your cooking process.", + "Cut them and keep them immersed in cool water prior to cooking to avoid discoloring." + ] + }, + { + "ctxs": [ + { + "title": "Combining hot melted sugar with cold liquid ingredients", + "text": "So, I tried it a second time, but this time I went all out. Got the sugar hot enough to pour in thin streams, put the liquid ingredients in a stand mixer on low, and slowly drizzled the sugar into the mixer. Combined reasonably well, well enough at least, that I didn't feel like I had to heat it further. So it is possible. It really only worked though because the proportion of hot sugar to cold ingredients left a final mixture that was warm enough to keep the sugar suspended.However the pie was pretty much exactly the same, and the process was much more involved than just lumping all the ingredients in a pan over low heat, and warming gently until they combined.So, in conclusion, you can do it, but I don't know why you'd want to." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I combine hot melted sugar with cold liquid ingredients?" + } + ], + "answers": [ + "you can do it, but I don't know why you'd want to", + "you can do it, but I don't know why you'd want to", + "it is possible. It really only worked though because the proportion of hot sugar to cold ingredients left a final mixture that was warm enough to keep the sugar suspended.", + "in conclusion, you can do it, but I don't know why you'd want to." + ] + }, + { + "ctxs": [ + { + "title": "Combining hot melted sugar with cold liquid ingredients", + "text": "So, I tried it a second time, but this time I went all out. Got the sugar hot enough to pour in thin streams, put the liquid ingredients in a stand mixer on low, and slowly drizzled the sugar into the mixer. Combined reasonably well, well enough at least, that I didn't feel like I had to heat it further. So it is possible. It really only worked though because the proportion of hot sugar to cold ingredients left a final mixture that was warm enough to keep the sugar suspended.However the pie was pretty much exactly the same, and the process was much more involved than just lumping all the ingredients in a pan over low heat, and warming gently until they combined.So, in conclusion, you can do it, but I don't know why you'd want to." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I combine hot melted sugar with cold liquid ingredients?" + }, + { + "role": "assistant", + "content": "you can do it, but I don't know why you'd want to" + }, + { + "role": "user", + "content": "Is it even possible that I could ever get a thin liquid from this?" + } + ], + "answers": [ + "Got the sugar hot enough to pour in thin streams, put the liquid ingredients in a stand mixer on low, and slowly drizzled the sugar into the mixer", + "Got the sugar hot enough to pour in thin streams, put the liquid ingredients in a stand mixer on low, and slowly drizzled the sugar into the mixer", + "it is possible", + "Got the sugar hot enough to pour in thin streams, put the liquid ingredients in a stand mixer on low, and slowly drizzled the sugar into the mixer" + ] + }, + { + "ctxs": [ + { + "title": "Combining hot melted sugar with cold liquid ingredients", + "text": "So, I tried it a second time, but this time I went all out. Got the sugar hot enough to pour in thin streams, put the liquid ingredients in a stand mixer on low, and slowly drizzled the sugar into the mixer. Combined reasonably well, well enough at least, that I didn't feel like I had to heat it further. So it is possible. It really only worked though because the proportion of hot sugar to cold ingredients left a final mixture that was warm enough to keep the sugar suspended.However the pie was pretty much exactly the same, and the process was much more involved than just lumping all the ingredients in a pan over low heat, and warming gently until they combined.So, in conclusion, you can do it, but I don't know why you'd want to." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I combine hot melted sugar with cold liquid ingredients?" + }, + { + "role": "assistant", + "content": "you can do it, but I don't know why you'd want to" + }, + { + "role": "user", + "content": "Is it even possible that I could ever get a thin liquid from this?" + }, + { + "role": "assistant", + "content": "Got the sugar hot enough to pour in thin streams, put the liquid ingredients in a stand mixer on low, and slowly drizzled the sugar into the mixer" + }, + { + "role": "user", + "content": "A assumed the sugar would solidify and it did, is there a better way?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Combining hot melted sugar with cold liquid ingredients", + "text": "So, I tried it a second time, but this time I went all out. Got the sugar hot enough to pour in thin streams, put the liquid ingredients in a stand mixer on low, and slowly drizzled the sugar into the mixer. Combined reasonably well, well enough at least, that I didn't feel like I had to heat it further. So it is possible. It really only worked though because the proportion of hot sugar to cold ingredients left a final mixture that was warm enough to keep the sugar suspended.However the pie was pretty much exactly the same, and the process was much more involved than just lumping all the ingredients in a pan over low heat, and warming gently until they combined.So, in conclusion, you can do it, but I don't know why you'd want to." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I combine hot melted sugar with cold liquid ingredients?" + }, + { + "role": "assistant", + "content": "you can do it, but I don't know why you'd want to" + }, + { + "role": "user", + "content": "Is it even possible that I could ever get a thin liquid from this?" + }, + { + "role": "assistant", + "content": "Got the sugar hot enough to pour in thin streams, put the liquid ingredients in a stand mixer on low, and slowly drizzled the sugar into the mixer" + }, + { + "role": "user", + "content": "A assumed the sugar would solidify and it did, is there a better way?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "With sugar melted down into liquid, what would happen when flour is added?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Combining hot melted sugar with cold liquid ingredients", + "text": "So, I tried it a second time, but this time I went all out. Got the sugar hot enough to pour in thin streams, put the liquid ingredients in a stand mixer on low, and slowly drizzled the sugar into the mixer. Combined reasonably well, well enough at least, that I didn't feel like I had to heat it further. So it is possible. It really only worked though because the proportion of hot sugar to cold ingredients left a final mixture that was warm enough to keep the sugar suspended.However the pie was pretty much exactly the same, and the process was much more involved than just lumping all the ingredients in a pan over low heat, and warming gently until they combined.So, in conclusion, you can do it, but I don't know why you'd want to." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I combine hot melted sugar with cold liquid ingredients?" + }, + { + "role": "assistant", + "content": "you can do it, but I don't know why you'd want to" + }, + { + "role": "user", + "content": "Is it even possible that I could ever get a thin liquid from this?" + }, + { + "role": "assistant", + "content": "Got the sugar hot enough to pour in thin streams, put the liquid ingredients in a stand mixer on low, and slowly drizzled the sugar into the mixer" + }, + { + "role": "user", + "content": "A assumed the sugar would solidify and it did, is there a better way?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "With sugar melted down into liquid, what would happen when flour is added?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "If the sugar does solidify and chunks up, can it be rescued?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What is the difference between making a cheesecake with confectioner's sugar vs. normal sugar?", + "text": "I have done this, and it was regrettable. The flavor of the cheesecake was acceptable (not great though), but the texture left something to be desired. Like Dorothy pointed out, there is cornstarch in confectioner's sugar. This left the cheesecake I ended up with incredibly dense, and it also cracked (more than usual) while baking. I would not recommend using confectioner's sugar as a substitute for granulated sugar when baking a cheesecake based on my experience. I certainly would not try it again. At least, not without taking the time to do something to offset the cornstarch effect. Adding a liquid could do the trick, but right now I would be guessing on what and how much to use.It's easier to just head to the market for what you need in this case." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the difference between making a cheesecake with confectioner's sugar vs. normal sugar?" + } + ], + "answers": [ + "the cheesecake was acceptable (not great though), but the texture left something to be desired", + "the cheesecake was acceptable (not great though), but the texture left something to be desired", + "This left the cheesecake I ended up with incredibly dense, and it also cracked (more than usual) while baking.", + "the cheesecake was acceptable (not great though), but the texture left something to be desired" + ] + }, + { + "ctxs": [ + { + "title": "What is the difference between making a cheesecake with confectioner's sugar vs. normal sugar?", + "text": "I have done this, and it was regrettable. The flavor of the cheesecake was acceptable (not great though), but the texture left something to be desired. Like Dorothy pointed out, there is cornstarch in confectioner's sugar. This left the cheesecake I ended up with incredibly dense, and it also cracked (more than usual) while baking. I would not recommend using confectioner's sugar as a substitute for granulated sugar when baking a cheesecake based on my experience. I certainly would not try it again. At least, not without taking the time to do something to offset the cornstarch effect. Adding a liquid could do the trick, but right now I would be guessing on what and how much to use.It's easier to just head to the market for what you need in this case." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the difference between making a cheesecake with confectioner's sugar vs. normal sugar?" + }, + { + "role": "assistant", + "content": "the cheesecake was acceptable (not great though), but the texture left something to be desired" + }, + { + "role": "user", + "content": "What is the difference in texture?" + } + ], + "answers": [ + "left the cheesecake I ended up with incredibly dense, and it also cracked (more than usual) while baking", + "left the cheesecake I ended up with incredibly dense, and it also cracked (more than usual) while baking", + "This left the cheesecake I ended up with incredibly dense, and it also cracked (more than usual) while baking.", + "This left the cheesecake I ended up with incredibly dense, and it also cracked (more than usual) while baking" + ] + }, + { + "ctxs": [ + { + "title": "What is the difference between making a cheesecake with confectioner's sugar vs. normal sugar?", + "text": "I have done this, and it was regrettable. The flavor of the cheesecake was acceptable (not great though), but the texture left something to be desired. Like Dorothy pointed out, there is cornstarch in confectioner's sugar. This left the cheesecake I ended up with incredibly dense, and it also cracked (more than usual) while baking. I would not recommend using confectioner's sugar as a substitute for granulated sugar when baking a cheesecake based on my experience. I certainly would not try it again. At least, not without taking the time to do something to offset the cornstarch effect. Adding a liquid could do the trick, but right now I would be guessing on what and how much to use.It's easier to just head to the market for what you need in this case." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the difference between making a cheesecake with confectioner's sugar vs. normal sugar?" + }, + { + "role": "assistant", + "content": "the cheesecake was acceptable (not great though), but the texture left something to be desired" + }, + { + "role": "user", + "content": "What is the difference in texture?" + }, + { + "role": "assistant", + "content": "left the cheesecake I ended up with incredibly dense, and it also cracked (more than usual) while baking" + }, + { + "role": "user", + "content": "Should I use the same amount of confectioner's sugar as regular sugar?" + } + ], + "answers": [ + "I would not recommend using confectioner's sugar as a substitute for granulated sugar when baking a cheesecake based on my experience", + "I would not recommend using confectioner's sugar as a substitute for granulated sugar when baking a cheesecake based on my experience", + "I would not recommend using confectioner's sugar as a substitute for granulated sugar when baking a cheesecake based on my experience", + "I would not recommend using confectioner's sugar as a substitute for granulated sugar when baking a cheesecake based on my experience." + ] + }, + { + "ctxs": [ + { + "title": "What is the difference between making a cheesecake with confectioner's sugar vs. normal sugar?", + "text": "I have done this, and it was regrettable. The flavor of the cheesecake was acceptable (not great though), but the texture left something to be desired. Like Dorothy pointed out, there is cornstarch in confectioner's sugar. This left the cheesecake I ended up with incredibly dense, and it also cracked (more than usual) while baking. I would not recommend using confectioner's sugar as a substitute for granulated sugar when baking a cheesecake based on my experience. I certainly would not try it again. At least, not without taking the time to do something to offset the cornstarch effect. Adding a liquid could do the trick, but right now I would be guessing on what and how much to use.It's easier to just head to the market for what you need in this case." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the difference between making a cheesecake with confectioner's sugar vs. normal sugar?" + }, + { + "role": "assistant", + "content": "the cheesecake was acceptable (not great though), but the texture left something to be desired" + }, + { + "role": "user", + "content": "What is the difference in texture?" + }, + { + "role": "assistant", + "content": "left the cheesecake I ended up with incredibly dense, and it also cracked (more than usual) while baking" + }, + { + "role": "user", + "content": "Should I use the same amount of confectioner's sugar as regular sugar?" + }, + { + "role": "assistant", + "content": "I would not recommend using confectioner's sugar as a substitute for granulated sugar when baking a cheesecake based on my experience" + }, + { + "role": "user", + "content": "I understand, it's all I have on hand. Is the taste going to be significantly different?" + } + ], + "answers": [ + "there is cornstarch in confectioner's sugar", + "there is cornstarch in confectioner's sugar", + "The flavor of the cheesecake was acceptable (not great though), but the texture left something to be desired.", + "I have done this, and it was regrettable. The flavor of the cheesecake was acceptable (not great though), but the texture left something to be desired" + ] + }, + { + "ctxs": [ + { + "title": "Reheat a turkey without drying it out?", + "text": "You want to use a gentle heating method. For this sort of thing, I prefer steaming. It will gently bring up the heat of your food without wringing the moisture out of it. This is especially helpful if it's already cut into relatively small portions, such as slices of breast meat. Spread everything out on a single layer on the steamer basket before hand.Warming drawer would be my second choice. Slice, add a few teaspoons of water, and cover and add to your warming drawer, set to your target temperature." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I reheat a turkey without drying it out?" + } + ], + "answers": [ + "You want to use a gentle heating method", + "You want to use a gentle heating method", + "For this sort of thing, I prefer steaming. It will gently bring up the heat of your food without wringing the moisture out of it.", + "You want to use a gentle heating method. For this sort of thing, I prefer steaming." + ] + }, + { + "ctxs": [ + { + "title": "Reheat a turkey without drying it out?", + "text": "You want to use a gentle heating method. For this sort of thing, I prefer steaming. It will gently bring up the heat of your food without wringing the moisture out of it. This is especially helpful if it's already cut into relatively small portions, such as slices of breast meat. Spread everything out on a single layer on the steamer basket before hand.Warming drawer would be my second choice. Slice, add a few teaspoons of water, and cover and add to your warming drawer, set to your target temperature." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I reheat a turkey without drying it out?" + }, + { + "role": "assistant", + "content": "You want to use a gentle heating method" + }, + { + "role": "user", + "content": "What is a gentle heating method?" + } + ], + "answers": [ + "For this sort of thing, I prefer steaming", + "For this sort of thing, I prefer steaming", + "I prefer steaming.", + "I prefer steaming. It will gently bring up the heat of your food without wringing the moisture out of it" + ] + }, + { + "ctxs": [ + { + "title": "Reheat a turkey without drying it out?", + "text": "You want to use a gentle heating method. For this sort of thing, I prefer steaming. It will gently bring up the heat of your food without wringing the moisture out of it. This is especially helpful if it's already cut into relatively small portions, such as slices of breast meat. Spread everything out on a single layer on the steamer basket before hand.Warming drawer would be my second choice. Slice, add a few teaspoons of water, and cover and add to your warming drawer, set to your target temperature." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I reheat a turkey without drying it out?" + }, + { + "role": "assistant", + "content": "You want to use a gentle heating method" + }, + { + "role": "user", + "content": "What is a gentle heating method?" + }, + { + "role": "assistant", + "content": "For this sort of thing, I prefer steaming" + }, + { + "role": "user", + "content": "What would you use to steam them?" + } + ], + "answers": [ + "Spread everything out on a single layer on the steamer basket before hand", + "Spread everything out on a single layer on the steamer basket before hand", + "Spread everything out on a single layer on the steamer basket before hand.", + "Spread everything out on a single layer on the steamer basket before hand" + ] + }, + { + "ctxs": [ + { + "title": "Reheat a turkey without drying it out?", + "text": "You want to use a gentle heating method. For this sort of thing, I prefer steaming. It will gently bring up the heat of your food without wringing the moisture out of it. This is especially helpful if it's already cut into relatively small portions, such as slices of breast meat. Spread everything out on a single layer on the steamer basket before hand.Warming drawer would be my second choice. Slice, add a few teaspoons of water, and cover and add to your warming drawer, set to your target temperature." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I reheat a turkey without drying it out?" + }, + { + "role": "assistant", + "content": "You want to use a gentle heating method" + }, + { + "role": "user", + "content": "What is a gentle heating method?" + }, + { + "role": "assistant", + "content": "For this sort of thing, I prefer steaming" + }, + { + "role": "user", + "content": "What would you use to steam them?" + }, + { + "role": "assistant", + "content": "Spread everything out on a single layer on the steamer basket before hand" + }, + { + "role": "user", + "content": "Should I slice the turkey before steaming them?" + } + ], + "answers": [ + "This is especially helpful if it's already cut into relatively small portions, such as slices of breast meat", + "This is especially helpful if it's already cut into relatively small portions, such as slices of breast meat", + "Slice, add a few teaspoons of water, and cover and add to your warming drawer, set to your target temperature.", + "steamer basket before hand.Warming drawer would be my second choice. Slice," + ] + }, + { + "ctxs": [ + { + "title": "Reheat a turkey without drying it out?", + "text": "You want to use a gentle heating method. For this sort of thing, I prefer steaming. It will gently bring up the heat of your food without wringing the moisture out of it. This is especially helpful if it's already cut into relatively small portions, such as slices of breast meat. Spread everything out on a single layer on the steamer basket before hand.Warming drawer would be my second choice. Slice, add a few teaspoons of water, and cover and add to your warming drawer, set to your target temperature." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I reheat a turkey without drying it out?" + }, + { + "role": "assistant", + "content": "You want to use a gentle heating method" + }, + { + "role": "user", + "content": "What is a gentle heating method?" + }, + { + "role": "assistant", + "content": "For this sort of thing, I prefer steaming" + }, + { + "role": "user", + "content": "What would you use to steam them?" + }, + { + "role": "assistant", + "content": "Spread everything out on a single layer on the steamer basket before hand" + }, + { + "role": "user", + "content": "Should I slice the turkey before steaming them?" + }, + { + "role": "assistant", + "content": "This is especially helpful if it's already cut into relatively small portions, such as slices of breast meat" + }, + { + "role": "user", + "content": "How long should I take to steam the turkey?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Reheat a turkey without drying it out?", + "text": "You want to use a gentle heating method. For this sort of thing, I prefer steaming. It will gently bring up the heat of your food without wringing the moisture out of it. This is especially helpful if it's already cut into relatively small portions, such as slices of breast meat. Spread everything out on a single layer on the steamer basket before hand.Warming drawer would be my second choice. Slice, add a few teaspoons of water, and cover and add to your warming drawer, set to your target temperature." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I reheat a turkey without drying it out?" + }, + { + "role": "assistant", + "content": "You want to use a gentle heating method" + }, + { + "role": "user", + "content": "What is a gentle heating method?" + }, + { + "role": "assistant", + "content": "For this sort of thing, I prefer steaming" + }, + { + "role": "user", + "content": "What would you use to steam them?" + }, + { + "role": "assistant", + "content": "Spread everything out on a single layer on the steamer basket before hand" + }, + { + "role": "user", + "content": "Should I slice the turkey before steaming them?" + }, + { + "role": "assistant", + "content": "This is especially helpful if it's already cut into relatively small portions, such as slices of breast meat" + }, + { + "role": "user", + "content": "How long should I take to steam the turkey?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do I do anything else after steaming the turkey?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is it OK to just have two cutting boards: one for stuff to be heated, another for other stuff?", + "text": "The exact number of cutting boards isn't critical, the important piece is minimizing cross contamination. You can use one cutting board safely as long as you're using it in a food-safe order (cut vegetables, then proteins), and follow good sanitation practices (wash & sanitize the board between ingredients). A quick scrub with soap and water and a spritz with a bleach, alcohol, or quat solution between ingredients will minimize your need for different boards." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it OK to just have two cutting boards: one for stuff to be heated, another for other stuff?" + } + ], + "answers": [ + "The exact number of cutting boards isn't critical, the important piece is minimizing cross contamination", + "The exact number of cutting boards isn't critical, the important piece is minimizing cross contamination", + "The exact number of cutting boards isn't critical, the important piece is minimizing cross contamination.", + "The exact number of cutting boards isn't critical" + ] + }, + { + "ctxs": [ + { + "title": "Is it OK to just have two cutting boards: one for stuff to be heated, another for other stuff?", + "text": "The exact number of cutting boards isn't critical, the important piece is minimizing cross contamination. You can use one cutting board safely as long as you're using it in a food-safe order (cut vegetables, then proteins), and follow good sanitation practices (wash & sanitize the board between ingredients). A quick scrub with soap and water and a spritz with a bleach, alcohol, or quat solution between ingredients will minimize your need for different boards." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it OK to just have two cutting boards: one for stuff to be heated, another for other stuff?" + }, + { + "role": "assistant", + "content": "The exact number of cutting boards isn't critical, the important piece is minimizing cross contamination" + }, + { + "role": "user", + "content": "How do I avoid cross contamination?" + } + ], + "answers": [ + "You can use one cutting board safely as long as you're using it in a food-safe order (cut vegetables, then proteins", + "You can use one cutting board safely as long as you're using it in a food-safe order (cut vegetables, then proteins", + "You can use one cutting board safely as long as you're using it in a food-safe order (cut vegetables, then proteins), and follow good sanitation practices", + "use one cutting board safely as long as you're using it in a food-safe order (cut vegetables, then proteins), and follow good sanitation practices (wash & sanitize the board between ingredients" + ] + }, + { + "ctxs": [ + { + "title": "Is it OK to just have two cutting boards: one for stuff to be heated, another for other stuff?", + "text": "The exact number of cutting boards isn't critical, the important piece is minimizing cross contamination. You can use one cutting board safely as long as you're using it in a food-safe order (cut vegetables, then proteins), and follow good sanitation practices (wash & sanitize the board between ingredients). A quick scrub with soap and water and a spritz with a bleach, alcohol, or quat solution between ingredients will minimize your need for different boards." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it OK to just have two cutting boards: one for stuff to be heated, another for other stuff?" + }, + { + "role": "assistant", + "content": "The exact number of cutting boards isn't critical, the important piece is minimizing cross contamination" + }, + { + "role": "user", + "content": "How do I avoid cross contamination?" + }, + { + "role": "assistant", + "content": "You can use one cutting board safely as long as you're using it in a food-safe order (cut vegetables, then proteins" + }, + { + "role": "user", + "content": "How to do I clean the board afterwards?" + } + ], + "answers": [ + "A quick scrub with soap and water and a spritz with a bleach", + "A quick scrub with soap and water and a spritz with a bleach", + "A quick scrub with soap and water and a spritz with a bleach, alcohol, or quat solution between ingredients will minimize your need for different boards.", + "A quick scrub with soap and water and a spritz with a bleach, alcohol, or quat solution between ingredients" + ] + }, + { + "ctxs": [ + { + "title": "Is it OK to just have two cutting boards: one for stuff to be heated, another for other stuff?", + "text": "The exact number of cutting boards isn't critical, the important piece is minimizing cross contamination. You can use one cutting board safely as long as you're using it in a food-safe order (cut vegetables, then proteins), and follow good sanitation practices (wash & sanitize the board between ingredients). A quick scrub with soap and water and a spritz with a bleach, alcohol, or quat solution between ingredients will minimize your need for different boards." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it OK to just have two cutting boards: one for stuff to be heated, another for other stuff?" + }, + { + "role": "assistant", + "content": "The exact number of cutting boards isn't critical, the important piece is minimizing cross contamination" + }, + { + "role": "user", + "content": "How do I avoid cross contamination?" + }, + { + "role": "assistant", + "content": "You can use one cutting board safely as long as you're using it in a food-safe order (cut vegetables, then proteins" + }, + { + "role": "user", + "content": "How to do I clean the board afterwards?" + }, + { + "role": "assistant", + "content": "A quick scrub with soap and water and a spritz with a bleach" + }, + { + "role": "user", + "content": "What is the sickness that can occur if cross contamination happened?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is it OK to just have two cutting boards: one for stuff to be heated, another for other stuff?", + "text": "The exact number of cutting boards isn't critical, the important piece is minimizing cross contamination. You can use one cutting board safely as long as you're using it in a food-safe order (cut vegetables, then proteins), and follow good sanitation practices (wash & sanitize the board between ingredients). A quick scrub with soap and water and a spritz with a bleach, alcohol, or quat solution between ingredients will minimize your need for different boards." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it OK to just have two cutting boards: one for stuff to be heated, another for other stuff?" + }, + { + "role": "assistant", + "content": "The exact number of cutting boards isn't critical, the important piece is minimizing cross contamination" + }, + { + "role": "user", + "content": "How do I avoid cross contamination?" + }, + { + "role": "assistant", + "content": "You can use one cutting board safely as long as you're using it in a food-safe order (cut vegetables, then proteins" + }, + { + "role": "user", + "content": "How to do I clean the board afterwards?" + }, + { + "role": "assistant", + "content": "A quick scrub with soap and water and a spritz with a bleach" + }, + { + "role": "user", + "content": "What is the sickness that can occur if cross contamination happened?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "If everything is being cooked does it matter if I follow food safe order?" + } + ], + "answers": [ + "wash & sanitize the board between ingredients", + "wash & sanitize the board between ingredients", + "You can use one cutting board safely as long as you're using it in a food-safe order", + "wash & sanitize the board between ingredients" + ] + }, + { + "ctxs": [ + { + "title": "Is it OK to just have two cutting boards: one for stuff to be heated, another for other stuff?", + "text": "The exact number of cutting boards isn't critical, the important piece is minimizing cross contamination. You can use one cutting board safely as long as you're using it in a food-safe order (cut vegetables, then proteins), and follow good sanitation practices (wash & sanitize the board between ingredients). A quick scrub with soap and water and a spritz with a bleach, alcohol, or quat solution between ingredients will minimize your need for different boards." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it OK to just have two cutting boards: one for stuff to be heated, another for other stuff?" + }, + { + "role": "assistant", + "content": "The exact number of cutting boards isn't critical, the important piece is minimizing cross contamination" + }, + { + "role": "user", + "content": "How do I avoid cross contamination?" + }, + { + "role": "assistant", + "content": "You can use one cutting board safely as long as you're using it in a food-safe order (cut vegetables, then proteins" + }, + { + "role": "user", + "content": "How to do I clean the board afterwards?" + }, + { + "role": "assistant", + "content": "A quick scrub with soap and water and a spritz with a bleach" + }, + { + "role": "user", + "content": "What is the sickness that can occur if cross contamination happened?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "If everything is being cooked does it matter if I follow food safe order?" + }, + { + "role": "assistant", + "content": "wash & sanitize the board between ingredients" + }, + { + "role": "user", + "content": "Which ingredients should I process separate?" + } + ], + "answers": [ + "cut vegetables, then proteins", + "cut vegetables, then proteins", + "(cut vegetables, then proteins)", + "(cut vegetables, then proteins)" + ] + }, + { + "ctxs": [ + { + "title": "Can I substitute brown or confectioner's sugar for granulated sugar in sugar cookies?", + "text": "I've done this before, and you won't get exactly the same cookie as you got before.Confectioner's sugar is a total bomb. Don't bother.Dark brown sugar makes darker cookies, with a chewier texture, which keeps longer.This isn't always a bad thing. Several of my cookie recipes I thought were a bit dry were saved by DBS. It added a nice depth to the flavor, as well." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I substitute brown or confectioner's sugar for granulated sugar in sugar cookies?" + } + ], + "answers": [ + "Confectioner's sugar is a total bomb. Don't bother", + "Confectioner's sugar is a total bomb. Don't bother", + "I've done this before, and you won't get exactly the same cookie as you got before.Confectioner's sugar is a total bomb. Don't bother.Dark brown sugar makes darker cookies, with a chewier texture", + "It added a nice depth to the flavor, as well." + ] + }, + { + "ctxs": [ + { + "title": "Can I substitute brown or confectioner's sugar for granulated sugar in sugar cookies?", + "text": "I've done this before, and you won't get exactly the same cookie as you got before.Confectioner's sugar is a total bomb. Don't bother.Dark brown sugar makes darker cookies, with a chewier texture, which keeps longer.This isn't always a bad thing. Several of my cookie recipes I thought were a bit dry were saved by DBS. It added a nice depth to the flavor, as well." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I substitute brown or confectioner's sugar for granulated sugar in sugar cookies?" + }, + { + "role": "assistant", + "content": "Confectioner's sugar is a total bomb. Don't bother" + }, + { + "role": "user", + "content": "I'm making sugar cookies and I have ran out of granulated sugar." + } + ], + "answers": [ + "Dark brown sugar makes darker cookies, with a chewier texture, which keeps longer", + "Dark brown sugar makes darker cookies, with a chewier texture, which keeps longer", + "Dark brown sugar makes darker cookies, with a chewier texture, which keeps longer.", + "Confectioner's sugar is a total bomb. Don't bother.Dark brown sugar makes darker cookies, with a chewier texture, which keeps longer." + ] + }, + { + "ctxs": [ + { + "title": "Can I substitute brown or confectioner's sugar for granulated sugar in sugar cookies?", + "text": "I've done this before, and you won't get exactly the same cookie as you got before.Confectioner's sugar is a total bomb. Don't bother.Dark brown sugar makes darker cookies, with a chewier texture, which keeps longer.This isn't always a bad thing. Several of my cookie recipes I thought were a bit dry were saved by DBS. It added a nice depth to the flavor, as well." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I substitute brown or confectioner's sugar for granulated sugar in sugar cookies?" + }, + { + "role": "assistant", + "content": "Confectioner's sugar is a total bomb. Don't bother" + }, + { + "role": "user", + "content": "I'm making sugar cookies and I have ran out of granulated sugar." + }, + { + "role": "assistant", + "content": "Dark brown sugar makes darker cookies, with a chewier texture, which keeps longer" + }, + { + "role": "user", + "content": "So you recommend dark brown sugar as a better substitute ?" + } + ], + "answers": [ + "Several of my cookie recipes I thought were a bit dry were saved by DBS. It added a nice depth to the flavor, as well", + "Several of my cookie recipes I thought were a bit dry were saved by DBS. It added a nice depth to the flavor, as well", + "Several of my cookie recipes I thought were a bit dry were saved by DBS. It added a nice depth to the flavor, as well.", + "I've done this before, and you won't get exactly the same cookie as you got before." + ] + }, + { + "ctxs": [ + { + "title": "Advantages of using vinegar as a salt substitute for enhancing flavor?", + "text": "The advantage would be cutting some sodium out of your diet. If you are like many in the western part of the world, you probably get more than your daily allotment of sodium regularly. By making sure to cut sodium where you can, you gain the health benefits of a well-balanced diet.Since salt is a flavor enhancer, a low-sodium diet can often seem bland. Many look for alternatives. Vinegar brings out flavors in a different way and adds a significant flavor of its own. I'd start small, using just a bit of vinegar." + } + ], + "messages": [ + { + "role": "user", + "content": "Advantages of using vinegar as a salt substitute for enhancing flavor?" + } + ], + "answers": [ + "The advantage would be cutting some sodium out of your diet. If you are like many in the western part of the world, you probably get more than your daily allotment of sodium regularly", + "The advantage would be cutting some sodium out of your diet. If you are like many in the western part of the world, you probably get more than your daily allotment of sodium regularly", + "The advantage would be cutting some sodium out of your diet.", + "The advantage would be cutting some sodium out of your diet." + ] + }, + { + "ctxs": [ + { + "title": "Advantages of using vinegar as a salt substitute for enhancing flavor?", + "text": "The advantage would be cutting some sodium out of your diet. If you are like many in the western part of the world, you probably get more than your daily allotment of sodium regularly. By making sure to cut sodium where you can, you gain the health benefits of a well-balanced diet.Since salt is a flavor enhancer, a low-sodium diet can often seem bland. Many look for alternatives. Vinegar brings out flavors in a different way and adds a significant flavor of its own. I'd start small, using just a bit of vinegar." + } + ], + "messages": [ + { + "role": "user", + "content": "Advantages of using vinegar as a salt substitute for enhancing flavor?" + }, + { + "role": "assistant", + "content": "The advantage would be cutting some sodium out of your diet. If you are like many in the western part of the world, you probably get more than your daily allotment of sodium regularly" + }, + { + "role": "user", + "content": "What kind of foods would I be able to replace salt with vinegar?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Advantages of using vinegar as a salt substitute for enhancing flavor?", + "text": "The advantage would be cutting some sodium out of your diet. If you are like many in the western part of the world, you probably get more than your daily allotment of sodium regularly. By making sure to cut sodium where you can, you gain the health benefits of a well-balanced diet.Since salt is a flavor enhancer, a low-sodium diet can often seem bland. Many look for alternatives. Vinegar brings out flavors in a different way and adds a significant flavor of its own. I'd start small, using just a bit of vinegar." + } + ], + "messages": [ + { + "role": "user", + "content": "Advantages of using vinegar as a salt substitute for enhancing flavor?" + }, + { + "role": "assistant", + "content": "The advantage would be cutting some sodium out of your diet. If you are like many in the western part of the world, you probably get more than your daily allotment of sodium regularly" + }, + { + "role": "user", + "content": "What kind of foods would I be able to replace salt with vinegar?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is vinegar a flavor enhancer?" + } + ], + "answers": [ + "Vinegar brings out flavors in a different way and adds a significant flavor of its own. I'd start small, using just a bit of vinegar", + "Vinegar brings out flavors in a different way and adds a significant flavor of its own. I'd start small, using just a bit of vinegar", + "Vinegar brings out flavors in a different way and adds a significant flavor of its own.", + "Vinegar brings out flavors in a different way and adds a significant flavor of its own." + ] + }, + { + "ctxs": [ + { + "title": "Advantages of using vinegar as a salt substitute for enhancing flavor?", + "text": "The advantage would be cutting some sodium out of your diet. If you are like many in the western part of the world, you probably get more than your daily allotment of sodium regularly. By making sure to cut sodium where you can, you gain the health benefits of a well-balanced diet.Since salt is a flavor enhancer, a low-sodium diet can often seem bland. Many look for alternatives. Vinegar brings out flavors in a different way and adds a significant flavor of its own. I'd start small, using just a bit of vinegar." + } + ], + "messages": [ + { + "role": "user", + "content": "Advantages of using vinegar as a salt substitute for enhancing flavor?" + }, + { + "role": "assistant", + "content": "The advantage would be cutting some sodium out of your diet. If you are like many in the western part of the world, you probably get more than your daily allotment of sodium regularly" + }, + { + "role": "user", + "content": "What kind of foods would I be able to replace salt with vinegar?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is vinegar a flavor enhancer?" + }, + { + "role": "assistant", + "content": "Vinegar brings out flavors in a different way and adds a significant flavor of its own. I'd start small, using just a bit of vinegar" + }, + { + "role": "user", + "content": "Would you put vinegar on meats?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Advantages of using vinegar as a salt substitute for enhancing flavor?", + "text": "The advantage would be cutting some sodium out of your diet. If you are like many in the western part of the world, you probably get more than your daily allotment of sodium regularly. By making sure to cut sodium where you can, you gain the health benefits of a well-balanced diet.Since salt is a flavor enhancer, a low-sodium diet can often seem bland. Many look for alternatives. Vinegar brings out flavors in a different way and adds a significant flavor of its own. I'd start small, using just a bit of vinegar." + } + ], + "messages": [ + { + "role": "user", + "content": "Advantages of using vinegar as a salt substitute for enhancing flavor?" + }, + { + "role": "assistant", + "content": "The advantage would be cutting some sodium out of your diet. If you are like many in the western part of the world, you probably get more than your daily allotment of sodium regularly" + }, + { + "role": "user", + "content": "What kind of foods would I be able to replace salt with vinegar?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is vinegar a flavor enhancer?" + }, + { + "role": "assistant", + "content": "Vinegar brings out flavors in a different way and adds a significant flavor of its own. I'd start small, using just a bit of vinegar" + }, + { + "role": "user", + "content": "Would you put vinegar on meats?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are some vinegars better than others?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can I maximize the caffeine content of my coffee?", + "text": "Use lighter roast coffee: caffeine burns off as the roast darkens. All other things equal, though, the stronger the cup of coffee, the more caffeine will be in it. You aren't going to reach caffeine saturation just by brewing (even very) strong coffee. So brew coffee with lighter roasted beans to your maximum desired strength." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I maximize the caffeine content of my coffee?" + } + ], + "answers": [ + "Use lighter roast coffee: caffeine burns off as the roast darkens", + "Use lighter roast coffee: caffeine burns off as the roast darkens", + "brew coffee with lighter roasted beans to your maximum desired strength", + "Use lighter roast coffee: caffeine burns off as the roast darkens." + ] + }, + { + "ctxs": [ + { + "title": "How can I maximize the caffeine content of my coffee?", + "text": "Use lighter roast coffee: caffeine burns off as the roast darkens. All other things equal, though, the stronger the cup of coffee, the more caffeine will be in it. You aren't going to reach caffeine saturation just by brewing (even very) strong coffee. So brew coffee with lighter roasted beans to your maximum desired strength." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I maximize the caffeine content of my coffee?" + }, + { + "role": "assistant", + "content": "Use lighter roast coffee: caffeine burns off as the roast darkens" + }, + { + "role": "user", + "content": "Lighter coffee has higher caffeine content than dark roast coffee?" + } + ], + "answers": [ + "All other things equal, though, the stronger the cup of coffee, the more caffeine will be in it", + "All other things equal, though, the stronger the cup of coffee, the more caffeine will be in it", + "caffeine burns off as the roast darkens.", + "Use lighter roast coffee: caffeine burns off as the roast darkens." + ] + }, + { + "ctxs": [ + { + "title": "How can I maximize the caffeine content of my coffee?", + "text": "Use lighter roast coffee: caffeine burns off as the roast darkens. All other things equal, though, the stronger the cup of coffee, the more caffeine will be in it. You aren't going to reach caffeine saturation just by brewing (even very) strong coffee. So brew coffee with lighter roasted beans to your maximum desired strength." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I maximize the caffeine content of my coffee?" + }, + { + "role": "assistant", + "content": "Use lighter roast coffee: caffeine burns off as the roast darkens" + }, + { + "role": "user", + "content": "Lighter coffee has higher caffeine content than dark roast coffee?" + }, + { + "role": "assistant", + "content": "All other things equal, though, the stronger the cup of coffee, the more caffeine will be in it" + }, + { + "role": "user", + "content": "How much ground coffee should I use to reach caffeine critical mass in my brew?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can I maximize the caffeine content of my coffee?", + "text": "Use lighter roast coffee: caffeine burns off as the roast darkens. All other things equal, though, the stronger the cup of coffee, the more caffeine will be in it. You aren't going to reach caffeine saturation just by brewing (even very) strong coffee. So brew coffee with lighter roasted beans to your maximum desired strength." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I maximize the caffeine content of my coffee?" + }, + { + "role": "assistant", + "content": "Use lighter roast coffee: caffeine burns off as the roast darkens" + }, + { + "role": "user", + "content": "Lighter coffee has higher caffeine content than dark roast coffee?" + }, + { + "role": "assistant", + "content": "All other things equal, though, the stronger the cup of coffee, the more caffeine will be in it" + }, + { + "role": "user", + "content": "How much ground coffee should I use to reach caffeine critical mass in my brew?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there a formula for volume of grounds per unit of water that I can use so I can get the maximum caffeine experience without wasting coffee?" + } + ], + "answers": [ + "You aren't going to reach caffeine saturation just by brewing (even very) strong coffee", + "You aren't going to reach caffeine saturation just by brewing (even very) strong coffee", + "You aren't going to reach caffeine saturation just by brewing (even very) strong coffee", + "You aren't going to reach caffeine saturation just by brewing (even very) strong coffee" + ] + }, + { + "ctxs": [ + { + "title": "How can I maximize the caffeine content of my coffee?", + "text": "Use lighter roast coffee: caffeine burns off as the roast darkens. All other things equal, though, the stronger the cup of coffee, the more caffeine will be in it. You aren't going to reach caffeine saturation just by brewing (even very) strong coffee. So brew coffee with lighter roasted beans to your maximum desired strength." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I maximize the caffeine content of my coffee?" + }, + { + "role": "assistant", + "content": "Use lighter roast coffee: caffeine burns off as the roast darkens" + }, + { + "role": "user", + "content": "Lighter coffee has higher caffeine content than dark roast coffee?" + }, + { + "role": "assistant", + "content": "All other things equal, though, the stronger the cup of coffee, the more caffeine will be in it" + }, + { + "role": "user", + "content": "How much ground coffee should I use to reach caffeine critical mass in my brew?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there a formula for volume of grounds per unit of water that I can use so I can get the maximum caffeine experience without wasting coffee?" + }, + { + "role": "assistant", + "content": "You aren't going to reach caffeine saturation just by brewing (even very) strong coffee" + }, + { + "role": "user", + "content": "How do I reach Caffeine saturation if I want stronger coffee?" + } + ], + "answers": [ + "brew coffee with lighter roasted beans to your maximum desired strength", + "brew coffee with lighter roasted beans to your maximum desired strength", + "So brew coffee with lighter roasted beans to your maximum desired strength.", + "brew coffee with lighter roasted beans to your maximum desired strength." + ] + }, + { + "ctxs": [ + { + "title": "How can I maximize the caffeine content of my coffee?", + "text": "Use lighter roast coffee: caffeine burns off as the roast darkens. All other things equal, though, the stronger the cup of coffee, the more caffeine will be in it. You aren't going to reach caffeine saturation just by brewing (even very) strong coffee. So brew coffee with lighter roasted beans to your maximum desired strength." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I maximize the caffeine content of my coffee?" + }, + { + "role": "assistant", + "content": "Use lighter roast coffee: caffeine burns off as the roast darkens" + }, + { + "role": "user", + "content": "Lighter coffee has higher caffeine content than dark roast coffee?" + }, + { + "role": "assistant", + "content": "All other things equal, though, the stronger the cup of coffee, the more caffeine will be in it" + }, + { + "role": "user", + "content": "How much ground coffee should I use to reach caffeine critical mass in my brew?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there a formula for volume of grounds per unit of water that I can use so I can get the maximum caffeine experience without wasting coffee?" + }, + { + "role": "assistant", + "content": "You aren't going to reach caffeine saturation just by brewing (even very) strong coffee" + }, + { + "role": "user", + "content": "How do I reach Caffeine saturation if I want stronger coffee?" + }, + { + "role": "assistant", + "content": "brew coffee with lighter roasted beans to your maximum desired strength" + }, + { + "role": "user", + "content": "Will it affect the taste depending on the saturation?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What exactly are Bamboo shoots?", + "text": "Bamboo isn't a tree, it's a grass ;)A bamboo shoot is just the budding new bamboo that's harvested before it grows and becomes hard and stringy.Bamboo shoots are generally available in 2 forms, fresh and canned. Fresh ones are sold whole and generally used in stir fries.Canned bamboo shoots are precooked and packed in water. You can find canned bamboo shoots sold whole, shredded, or sliced. For hot and sour soup (which I assume you're making) you'll probably want the shredded ones.There are also jarred bamboo shoots. You probably don't want these as they are often fermented and add different seasonings to the shoots.I'm not sure where you are so I don't know how available they would be, but you can generally find canned ones in the asian section of major supermarkets. Fresh ones are a little harder to come by and I believe only seasonal" + } + ], + "messages": [ + { + "role": "user", + "content": "What exactly are Bamboo shoots?" + } + ], + "answers": [ + "A bamboo shoot is just the budding new bamboo that's harvested before it grows and becomes hard and stringy", + "A bamboo shoot is just the budding new bamboo that's harvested before it grows and becomes hard and stringy", + "A bamboo shoot is just the budding new bamboo that's harvested before it grows and becomes hard and stringy.", + "A bamboo shoot is just the budding new bamboo that's harvested before it grows and becomes hard and stringy.B" + ] + }, + { + "ctxs": [ + { + "title": "What exactly are Bamboo shoots?", + "text": "Bamboo isn't a tree, it's a grass ;)A bamboo shoot is just the budding new bamboo that's harvested before it grows and becomes hard and stringy.Bamboo shoots are generally available in 2 forms, fresh and canned. Fresh ones are sold whole and generally used in stir fries.Canned bamboo shoots are precooked and packed in water. You can find canned bamboo shoots sold whole, shredded, or sliced. For hot and sour soup (which I assume you're making) you'll probably want the shredded ones.There are also jarred bamboo shoots. You probably don't want these as they are often fermented and add different seasonings to the shoots.I'm not sure where you are so I don't know how available they would be, but you can generally find canned ones in the asian section of major supermarkets. Fresh ones are a little harder to come by and I believe only seasonal" + } + ], + "messages": [ + { + "role": "user", + "content": "What exactly are Bamboo shoots?" + }, + { + "role": "assistant", + "content": "A bamboo shoot is just the budding new bamboo that's harvested before it grows and becomes hard and stringy" + }, + { + "role": "user", + "content": "You mean a small bamboo tree?" + } + ], + "answers": [ + "Bamboo isn't a tree, it's a grass", + "Bamboo isn't a tree, it's a grass", + "Bamboo isn't a tree, it's a grass ;)A bamboo shoot is just the budding new bamboo that's harvested before it grows and becomes hard and stringy", + "Bamboo isn't a tree, it's a grass" + ] + }, + { + "ctxs": [ + { + "title": "What exactly are Bamboo shoots?", + "text": "Bamboo isn't a tree, it's a grass ;)A bamboo shoot is just the budding new bamboo that's harvested before it grows and becomes hard and stringy.Bamboo shoots are generally available in 2 forms, fresh and canned. Fresh ones are sold whole and generally used in stir fries.Canned bamboo shoots are precooked and packed in water. You can find canned bamboo shoots sold whole, shredded, or sliced. For hot and sour soup (which I assume you're making) you'll probably want the shredded ones.There are also jarred bamboo shoots. You probably don't want these as they are often fermented and add different seasonings to the shoots.I'm not sure where you are so I don't know how available they would be, but you can generally find canned ones in the asian section of major supermarkets. Fresh ones are a little harder to come by and I believe only seasonal" + } + ], + "messages": [ + { + "role": "user", + "content": "What exactly are Bamboo shoots?" + }, + { + "role": "assistant", + "content": "A bamboo shoot is just the budding new bamboo that's harvested before it grows and becomes hard and stringy" + }, + { + "role": "user", + "content": "You mean a small bamboo tree?" + }, + { + "role": "assistant", + "content": "Bamboo isn't a tree, it's a grass" + }, + { + "role": "user", + "content": "What are they good in food-wise?" + } + ], + "answers": [ + "Bamboo shoots are generally available in 2 forms, fresh and canned. Fresh ones are sold whole and generally used in stir fries", + "Bamboo shoots are generally available in 2 forms, fresh and canned. Fresh ones are sold whole and generally used in stir fries", + "Bamboo shoots are generally available in 2 forms, fresh and canned. Fresh ones are sold whole and generally used in stir fries", + "Fresh ones are sold whole and generally used in stir fries.Canned bamboo shoots are precooked and packed in water." + ] + }, + { + "ctxs": [ + { + "title": "What exactly are Bamboo shoots?", + "text": "Bamboo isn't a tree, it's a grass ;)A bamboo shoot is just the budding new bamboo that's harvested before it grows and becomes hard and stringy.Bamboo shoots are generally available in 2 forms, fresh and canned. Fresh ones are sold whole and generally used in stir fries.Canned bamboo shoots are precooked and packed in water. You can find canned bamboo shoots sold whole, shredded, or sliced. For hot and sour soup (which I assume you're making) you'll probably want the shredded ones.There are also jarred bamboo shoots. You probably don't want these as they are often fermented and add different seasonings to the shoots.I'm not sure where you are so I don't know how available they would be, but you can generally find canned ones in the asian section of major supermarkets. Fresh ones are a little harder to come by and I believe only seasonal" + } + ], + "messages": [ + { + "role": "user", + "content": "What exactly are Bamboo shoots?" + }, + { + "role": "assistant", + "content": "A bamboo shoot is just the budding new bamboo that's harvested before it grows and becomes hard and stringy" + }, + { + "role": "user", + "content": "You mean a small bamboo tree?" + }, + { + "role": "assistant", + "content": "Bamboo isn't a tree, it's a grass" + }, + { + "role": "user", + "content": "What are they good in food-wise?" + }, + { + "role": "assistant", + "content": "Bamboo shoots are generally available in 2 forms, fresh and canned. Fresh ones are sold whole and generally used in stir fries" + }, + { + "role": "user", + "content": "Do you have any other tips for me?" + } + ], + "answers": [ + "There are also jarred bamboo shoots. You probably don't want these as they are often fermented and add different seasonings to the shoots", + "There are also jarred bamboo shoots. You probably don't want these as they are often fermented and add different seasonings to the shoots", + "There are also jarred bamboo shoots. You probably don't want these as they are often fermented and add different seasonings to the shoots", + "For hot and sour soup (which I assume you're making) you'll probably want the shredded ones." + ] + }, + { + "ctxs": [ + { + "title": "Utensil materials - plastic, metal or wooden?", + "text": "MetalAdvantages: durable, no risk of absorbing flavoursDisadvantages: may scratch certain cookwareWoodAdvantages: doesn't scratch, looks niceDisadvantages: can wear down over time, can sometimes absorb flavoursPlasticDoesn't find a place in my kitchen other than a rubber spatula for baking.SiliconeYou didn't mention this, but I like it, because it works like rubber but can withstand high temps (brushes, spatulas)I think the answer really depends on what you cook. A good basic set might consist of a wooden spoon, a spatula that can handle heat, a good ladle, and maybe a set of tongs or chopsticks. You'll quickly learn what you wish you had to make it a little easier." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best material for cooking utensils ?" + } + ], + "answers": [ + "I think the answer really depends on what you cook", + "I think the answer really depends on what you cook", + "good basic set might consist of a wooden spoon, a spatula that can handle heat, a good ladle, and maybe a set of tongs or chopsticks.", + "A good basic set might consist of a wooden spoon, a spatula that can handle heat, a good ladle, and maybe a set of tongs or chopsticks." + ] + }, + { + "ctxs": [ + { + "title": "Utensil materials - plastic, metal or wooden?", + "text": "MetalAdvantages: durable, no risk of absorbing flavoursDisadvantages: may scratch certain cookwareWoodAdvantages: doesn't scratch, looks niceDisadvantages: can wear down over time, can sometimes absorb flavoursPlasticDoesn't find a place in my kitchen other than a rubber spatula for baking.SiliconeYou didn't mention this, but I like it, because it works like rubber but can withstand high temps (brushes, spatulas)I think the answer really depends on what you cook. A good basic set might consist of a wooden spoon, a spatula that can handle heat, a good ladle, and maybe a set of tongs or chopsticks. You'll quickly learn what you wish you had to make it a little easier." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best material for cooking utensils ?" + }, + { + "role": "assistant", + "content": "I think the answer really depends on what you cook" + }, + { + "role": "user", + "content": "If I am cooking stir fry in a nonstick pan, what type would I use?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Utensil materials - plastic, metal or wooden?", + "text": "MetalAdvantages: durable, no risk of absorbing flavoursDisadvantages: may scratch certain cookwareWoodAdvantages: doesn't scratch, looks niceDisadvantages: can wear down over time, can sometimes absorb flavoursPlasticDoesn't find a place in my kitchen other than a rubber spatula for baking.SiliconeYou didn't mention this, but I like it, because it works like rubber but can withstand high temps (brushes, spatulas)I think the answer really depends on what you cook. A good basic set might consist of a wooden spoon, a spatula that can handle heat, a good ladle, and maybe a set of tongs or chopsticks. You'll quickly learn what you wish you had to make it a little easier." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best material for cooking utensils ?" + }, + { + "role": "assistant", + "content": "I think the answer really depends on what you cook" + }, + { + "role": "user", + "content": "If I am cooking stir fry in a nonstick pan, what type would I use?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What would make one material more preferable over another?" + } + ], + "answers": [ + "MetalAdvantages: durable, no risk of absorbing flavoursDisadvantages: may scratch certain cookware", + "MetalAdvantages: durable, no risk of absorbing flavoursDisadvantages: may scratch certain cookware", + "MetalAdvantages: durable, no risk of absorbing flavoursDisadvantages: may scratch certain cookwareWoodAdvantages: doesn't scratch, looks niceDisadvantages:", + "MetalAdvantages: durable, no risk of absorbing flavoursDisadvantages: may scratch certain cookware" + ] + }, + { + "ctxs": [ + { + "title": "Utensil materials - plastic, metal or wooden?", + "text": "MetalAdvantages: durable, no risk of absorbing flavoursDisadvantages: may scratch certain cookwareWoodAdvantages: doesn't scratch, looks niceDisadvantages: can wear down over time, can sometimes absorb flavoursPlasticDoesn't find a place in my kitchen other than a rubber spatula for baking.SiliconeYou didn't mention this, but I like it, because it works like rubber but can withstand high temps (brushes, spatulas)I think the answer really depends on what you cook. A good basic set might consist of a wooden spoon, a spatula that can handle heat, a good ladle, and maybe a set of tongs or chopsticks. You'll quickly learn what you wish you had to make it a little easier." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best material for cooking utensils ?" + }, + { + "role": "assistant", + "content": "I think the answer really depends on what you cook" + }, + { + "role": "user", + "content": "If I am cooking stir fry in a nonstick pan, what type would I use?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What would make one material more preferable over another?" + }, + { + "role": "assistant", + "content": "MetalAdvantages: durable, no risk of absorbing flavoursDisadvantages: may scratch certain cookware" + }, + { + "role": "user", + "content": "Does wood absorb flavors of the items its cooked with?" + } + ], + "answers": [ + "can sometimes absorb flavours", + "can sometimes absorb flavours", + "can sometimes absorb flavours", + "can sometimes absorb flavours" + ] + }, + { + "ctxs": [ + { + "title": "Utensil materials - plastic, metal or wooden?", + "text": "MetalAdvantages: durable, no risk of absorbing flavoursDisadvantages: may scratch certain cookwareWoodAdvantages: doesn't scratch, looks niceDisadvantages: can wear down over time, can sometimes absorb flavoursPlasticDoesn't find a place in my kitchen other than a rubber spatula for baking.SiliconeYou didn't mention this, but I like it, because it works like rubber but can withstand high temps (brushes, spatulas)I think the answer really depends on what you cook. A good basic set might consist of a wooden spoon, a spatula that can handle heat, a good ladle, and maybe a set of tongs or chopsticks. You'll quickly learn what you wish you had to make it a little easier." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best material for cooking utensils ?" + }, + { + "role": "assistant", + "content": "I think the answer really depends on what you cook" + }, + { + "role": "user", + "content": "If I am cooking stir fry in a nonstick pan, what type would I use?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What would make one material more preferable over another?" + }, + { + "role": "assistant", + "content": "MetalAdvantages: durable, no risk of absorbing flavoursDisadvantages: may scratch certain cookware" + }, + { + "role": "user", + "content": "Does wood absorb flavors of the items its cooked with?" + }, + { + "role": "assistant", + "content": "can sometimes absorb flavours" + }, + { + "role": "user", + "content": "Does wood utensils have any advantages?" + } + ], + "answers": [ + "doesn't scratch, looks nice", + "doesn't scratch, looks nice", + "doesn't scratch, looks nice", + "A good basic set might consist of a wooden spoon, a spatula that can handle heat, a good ladle, and maybe a set of tongs or chopsticks" + ] + }, + { + "ctxs": [ + { + "title": "Utensil materials - plastic, metal or wooden?", + "text": "MetalAdvantages: durable, no risk of absorbing flavoursDisadvantages: may scratch certain cookwareWoodAdvantages: doesn't scratch, looks niceDisadvantages: can wear down over time, can sometimes absorb flavoursPlasticDoesn't find a place in my kitchen other than a rubber spatula for baking.SiliconeYou didn't mention this, but I like it, because it works like rubber but can withstand high temps (brushes, spatulas)I think the answer really depends on what you cook. A good basic set might consist of a wooden spoon, a spatula that can handle heat, a good ladle, and maybe a set of tongs or chopsticks. You'll quickly learn what you wish you had to make it a little easier." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best material for cooking utensils ?" + }, + { + "role": "assistant", + "content": "I think the answer really depends on what you cook" + }, + { + "role": "user", + "content": "If I am cooking stir fry in a nonstick pan, what type would I use?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What would make one material more preferable over another?" + }, + { + "role": "assistant", + "content": "MetalAdvantages: durable, no risk of absorbing flavoursDisadvantages: may scratch certain cookware" + }, + { + "role": "user", + "content": "Does wood absorb flavors of the items its cooked with?" + }, + { + "role": "assistant", + "content": "can sometimes absorb flavours" + }, + { + "role": "user", + "content": "Does wood utensils have any advantages?" + }, + { + "role": "assistant", + "content": "doesn't scratch, looks nice" + }, + { + "role": "user", + "content": "Are there other disadvantages to using wood?" + } + ], + "answers": [ + "can wear down over time", + "can wear down over time", + "can wear down over time, can sometimes absorb flavours", + "can wear down over time, can sometimes absorb flavours" + ] + }, + { + "ctxs": [ + { + "title": "How long can I store soaked beans before cooking?", + "text": "It rather depends on the temperature of the room. Where I live, in the summer it gets hot and humid, and they shouldn't be out on the counter during the day, or they ferment.In winter (like spring in the northern US, 45-70 farenheit) they can be out for two days with no problem.My recommendation would be to soak overnight for morning use, or to soak during the day for evening use. It also helps to change the water every few hours, though this isn't critical.If you refrigerate them with the water, you get an extra half-day. Refrigerating drained gets another day or so.Either way, they should always be shaded, never in direct sunlight. If they do spoil, you'll know, as they'll have a sour/yeasty smell to them." + } + ], + "messages": [ + { + "role": "user", + "content": "I soaked some beans overnight and I'm wondering how long they will last before I cook them?" + } + ], + "answers": [ + "they shouldn't be out on the counter during the day, or they ferment", + "they shouldn't be out on the counter during the day, or they ferment", + "in the summer it gets hot and humid, and they shouldn't be out on the counter during the day, or they ferment.In winter (like spring in the northern US, 45-70 farenheit) they can be out for two days", + "they shouldn't be out on the counter during the day, or they ferment" + ] + }, + { + "ctxs": [ + { + "title": "How long can I store soaked beans before cooking?", + "text": "It rather depends on the temperature of the room. Where I live, in the summer it gets hot and humid, and they shouldn't be out on the counter during the day, or they ferment.In winter (like spring in the northern US, 45-70 farenheit) they can be out for two days with no problem.My recommendation would be to soak overnight for morning use, or to soak during the day for evening use. It also helps to change the water every few hours, though this isn't critical.If you refrigerate them with the water, you get an extra half-day. Refrigerating drained gets another day or so.Either way, they should always be shaded, never in direct sunlight. If they do spoil, you'll know, as they'll have a sour/yeasty smell to them." + } + ], + "messages": [ + { + "role": "user", + "content": "I soaked some beans overnight and I'm wondering how long they will last before I cook them?" + }, + { + "role": "assistant", + "content": "they shouldn't be out on the counter during the day, or they ferment" + }, + { + "role": "user", + "content": "Should I leave them in the water in the fridge?" + } + ], + "answers": [ + "If you refrigerate them with the water, you get an extra half-day. Refrigerating drained gets another day or so", + "If you refrigerate them with the water, you get an extra half-day. Refrigerating drained gets another day or so", + "If you refrigerate them with the water, you get an extra half-day. Refrigerating drained gets another day or so.E", + "y recommendation would be to soak overnight for morning use, or to soak during the day for evening use. It also helps to change the water every few hours, though this isn't critical." + ] + }, + { + "ctxs": [ + { + "title": "How long can I store soaked beans before cooking?", + "text": "It rather depends on the temperature of the room. Where I live, in the summer it gets hot and humid, and they shouldn't be out on the counter during the day, or they ferment.In winter (like spring in the northern US, 45-70 farenheit) they can be out for two days with no problem.My recommendation would be to soak overnight for morning use, or to soak during the day for evening use. It also helps to change the water every few hours, though this isn't critical.If you refrigerate them with the water, you get an extra half-day. Refrigerating drained gets another day or so.Either way, they should always be shaded, never in direct sunlight. If they do spoil, you'll know, as they'll have a sour/yeasty smell to them." + } + ], + "messages": [ + { + "role": "user", + "content": "I soaked some beans overnight and I'm wondering how long they will last before I cook them?" + }, + { + "role": "assistant", + "content": "they shouldn't be out on the counter during the day, or they ferment" + }, + { + "role": "user", + "content": "Should I leave them in the water in the fridge?" + }, + { + "role": "assistant", + "content": "If you refrigerate them with the water, you get an extra half-day. Refrigerating drained gets another day or so" + }, + { + "role": "user", + "content": "Does it matter what type of bean it is?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How long can I store soaked beans before cooking?", + "text": "It rather depends on the temperature of the room. Where I live, in the summer it gets hot and humid, and they shouldn't be out on the counter during the day, or they ferment.In winter (like spring in the northern US, 45-70 farenheit) they can be out for two days with no problem.My recommendation would be to soak overnight for morning use, or to soak during the day for evening use. It also helps to change the water every few hours, though this isn't critical.If you refrigerate them with the water, you get an extra half-day. Refrigerating drained gets another day or so.Either way, they should always be shaded, never in direct sunlight. If they do spoil, you'll know, as they'll have a sour/yeasty smell to them." + } + ], + "messages": [ + { + "role": "user", + "content": "I soaked some beans overnight and I'm wondering how long they will last before I cook them?" + }, + { + "role": "assistant", + "content": "they shouldn't be out on the counter during the day, or they ferment" + }, + { + "role": "user", + "content": "Should I leave them in the water in the fridge?" + }, + { + "role": "assistant", + "content": "If you refrigerate them with the water, you get an extra half-day. Refrigerating drained gets another day or so" + }, + { + "role": "user", + "content": "Does it matter what type of bean it is?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Should I soak beans overnight in the fridge next time?" + } + ], + "answers": [ + "My recommendation would be to soak overnight for morning use, or to soak during the day for evening use", + "My recommendation would be to soak overnight for morning use, or to soak during the day for evening use", + "My recommendation would be to soak overnight for morning use, or to soak during the day for evening use", + "It rather depends on the temperature of the room. Where I live, in the summer it gets hot and humid, and they shouldn't be out on the counter during the day, or they ferment." + ] + }, + { + "ctxs": [ + { + "title": "How long can I store soaked beans before cooking?", + "text": "It rather depends on the temperature of the room. Where I live, in the summer it gets hot and humid, and they shouldn't be out on the counter during the day, or they ferment.In winter (like spring in the northern US, 45-70 farenheit) they can be out for two days with no problem.My recommendation would be to soak overnight for morning use, or to soak during the day for evening use. It also helps to change the water every few hours, though this isn't critical.If you refrigerate them with the water, you get an extra half-day. Refrigerating drained gets another day or so.Either way, they should always be shaded, never in direct sunlight. If they do spoil, you'll know, as they'll have a sour/yeasty smell to them." + } + ], + "messages": [ + { + "role": "user", + "content": "I soaked some beans overnight and I'm wondering how long they will last before I cook them?" + }, + { + "role": "assistant", + "content": "they shouldn't be out on the counter during the day, or they ferment" + }, + { + "role": "user", + "content": "Should I leave them in the water in the fridge?" + }, + { + "role": "assistant", + "content": "If you refrigerate them with the water, you get an extra half-day. Refrigerating drained gets another day or so" + }, + { + "role": "user", + "content": "Does it matter what type of bean it is?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Should I soak beans overnight in the fridge next time?" + }, + { + "role": "assistant", + "content": "My recommendation would be to soak overnight for morning use, or to soak during the day for evening use" + }, + { + "role": "user", + "content": "What happens if they do ferment?" + } + ], + "answers": [ + "If they do spoil, you'll know, as they'll have a sour/yeasty smell to them", + "If they do spoil, you'll know, as they'll have a sour/yeasty smell to them", + "they'll have a sour/yeasty smell to them", + "If they do spoil, you'll know, as they'll have a sour/yeasty smell to them" + ] + }, + { + "ctxs": [ + { + "title": "preserving leftover cooked rice from Chinese takeaway for processing in a cold salad afterwards", + "text": "We often do the same thing, saving the rice for another use the next day. Or sometimes I will ask my husband to pick up takeout that I can heat up for lunch the next day. Here's what I recommend.Immediately upon returning home with your takeout, remove the rice from the take out container, placing in an equal size airtight container. E.g., if you have one pint of rice, place in a pint container. Don't break the rice apart any more than necessary. Press the rice so that it holds tight together in the container just as it was when you removed it from the takeout container. Put the lid on right away. Refrigerate to store.By placing in an airtight container right away, you are shortening the amount of time that moisture can evaporate. By using the same size container there shouldn't be an excessive amount of airspace in the container.I follow this procedure and the rice comes out the next day just like it went in, still moist. Plus it doesn't really require any excessive time or effort." + } + ], + "messages": [ + { + "role": "user", + "content": "Do you usually have leftover rice when you do Chinese takeout?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "preserving leftover cooked rice from Chinese takeaway for processing in a cold salad afterwards", + "text": "We often do the same thing, saving the rice for another use the next day. Or sometimes I will ask my husband to pick up takeout that I can heat up for lunch the next day. Here's what I recommend.Immediately upon returning home with your takeout, remove the rice from the take out container, placing in an equal size airtight container. E.g., if you have one pint of rice, place in a pint container. Don't break the rice apart any more than necessary. Press the rice so that it holds tight together in the container just as it was when you removed it from the takeout container. Put the lid on right away. Refrigerate to store.By placing in an airtight container right away, you are shortening the amount of time that moisture can evaporate. By using the same size container there shouldn't be an excessive amount of airspace in the container.I follow this procedure and the rice comes out the next day just like it went in, still moist. Plus it doesn't really require any excessive time or effort." + } + ], + "messages": [ + { + "role": "user", + "content": "Do you usually have leftover rice when you do Chinese takeout?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Have you ever done anything with your leftover rice besides heat it up/" + } + ], + "answers": [ + "We often do the same thing, saving the rice for another use the next day", + "We often do the same thing, saving the rice for another use the next day", + "We often do the same thing, saving the rice for another use the next day", + "We often do the same thing, saving the rice for another use the next day" + ] + }, + { + "ctxs": [ + { + "title": "preserving leftover cooked rice from Chinese takeaway for processing in a cold salad afterwards", + "text": "We often do the same thing, saving the rice for another use the next day. Or sometimes I will ask my husband to pick up takeout that I can heat up for lunch the next day. Here's what I recommend.Immediately upon returning home with your takeout, remove the rice from the take out container, placing in an equal size airtight container. E.g., if you have one pint of rice, place in a pint container. Don't break the rice apart any more than necessary. Press the rice so that it holds tight together in the container just as it was when you removed it from the takeout container. Put the lid on right away. Refrigerate to store.By placing in an airtight container right away, you are shortening the amount of time that moisture can evaporate. By using the same size container there shouldn't be an excessive amount of airspace in the container.I follow this procedure and the rice comes out the next day just like it went in, still moist. Plus it doesn't really require any excessive time or effort." + } + ], + "messages": [ + { + "role": "user", + "content": "Do you usually have leftover rice when you do Chinese takeout?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Have you ever done anything with your leftover rice besides heat it up/" + }, + { + "role": "assistant", + "content": "We often do the same thing, saving the rice for another use the next day" + }, + { + "role": "user", + "content": "Do you have a preferred way to heat the rice up?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "preserving leftover cooked rice from Chinese takeaway for processing in a cold salad afterwards", + "text": "We often do the same thing, saving the rice for another use the next day. Or sometimes I will ask my husband to pick up takeout that I can heat up for lunch the next day. Here's what I recommend.Immediately upon returning home with your takeout, remove the rice from the take out container, placing in an equal size airtight container. E.g., if you have one pint of rice, place in a pint container. Don't break the rice apart any more than necessary. Press the rice so that it holds tight together in the container just as it was when you removed it from the takeout container. Put the lid on right away. Refrigerate to store.By placing in an airtight container right away, you are shortening the amount of time that moisture can evaporate. By using the same size container there shouldn't be an excessive amount of airspace in the container.I follow this procedure and the rice comes out the next day just like it went in, still moist. Plus it doesn't really require any excessive time or effort." + } + ], + "messages": [ + { + "role": "user", + "content": "Do you usually have leftover rice when you do Chinese takeout?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Have you ever done anything with your leftover rice besides heat it up/" + }, + { + "role": "assistant", + "content": "We often do the same thing, saving the rice for another use the next day" + }, + { + "role": "user", + "content": "Do you have a preferred way to heat the rice up?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What do you do so the rice isn't dried out?" + } + ], + "answers": [ + "Immediately upon returning home with your takeout, remove the rice from the take out container, placing in an equal size airtight container", + "Immediately upon returning home with your takeout, remove the rice from the take out container, placing in an equal size airtight container", + "By placing in an airtight container right away, you are shortening the amount of time that moisture can evaporate", + ".By placing in an airtight container right away, you are shortening the amount of time that moisture can evaporate" + ] + }, + { + "ctxs": [ + { + "title": "preserving leftover cooked rice from Chinese takeaway for processing in a cold salad afterwards", + "text": "We often do the same thing, saving the rice for another use the next day. Or sometimes I will ask my husband to pick up takeout that I can heat up for lunch the next day. Here's what I recommend.Immediately upon returning home with your takeout, remove the rice from the take out container, placing in an equal size airtight container. E.g., if you have one pint of rice, place in a pint container. Don't break the rice apart any more than necessary. Press the rice so that it holds tight together in the container just as it was when you removed it from the takeout container. Put the lid on right away. Refrigerate to store.By placing in an airtight container right away, you are shortening the amount of time that moisture can evaporate. By using the same size container there shouldn't be an excessive amount of airspace in the container.I follow this procedure and the rice comes out the next day just like it went in, still moist. Plus it doesn't really require any excessive time or effort." + } + ], + "messages": [ + { + "role": "user", + "content": "Do you usually have leftover rice when you do Chinese takeout?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Have you ever done anything with your leftover rice besides heat it up/" + }, + { + "role": "assistant", + "content": "We often do the same thing, saving the rice for another use the next day" + }, + { + "role": "user", + "content": "Do you have a preferred way to heat the rice up?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What do you do so the rice isn't dried out?" + }, + { + "role": "assistant", + "content": "Immediately upon returning home with your takeout, remove the rice from the take out container, placing in an equal size airtight container" + }, + { + "role": "user", + "content": "How do you warm it up when you are ready to use it?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What is the reason my veggies cook unevenly?", + "text": "Let's see how to GUARANTEE this undesired effect happening (if you do/have all or most of the things on the list):-Unevenly cut onions-Onions from different varieties mixed-Pan very hot-Not frequently stirring (or saute throwing)-Thin bottomed pan on a hob plate with low thermal mass and weak heat coupling (glass ceramic or electric coil would be best, induction or gas in the middle since they couple harder, massive electric might make it hard)-Bent bottomed pan on a massive electric hob plate-Too little oil, leading to part of the onion being waterlogged and thus kept cool, part lying straight on the pan-Stovetop is out of balance, leading to oil pooling on one side and being unavailable on the other-Sugar in the pan-Underestimating how much salt changes water evaporation and accelerates browningIf a couple of these conditions match, try making less of them match." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the reason my veggies cook unevenly?" + } + ], + "answers": [ + "Let's see how to GUARANTEE this undesired effect happening", + "Let's see how to GUARANTEE this undesired effect happening", + "Bent bottomed pan on a massive electric hob plate", + "Pan very hot-Not frequently stirring" + ] + }, + { + "ctxs": [ + { + "title": "What is the reason my veggies cook unevenly?", + "text": "Let's see how to GUARANTEE this undesired effect happening (if you do/have all or most of the things on the list):-Unevenly cut onions-Onions from different varieties mixed-Pan very hot-Not frequently stirring (or saute throwing)-Thin bottomed pan on a hob plate with low thermal mass and weak heat coupling (glass ceramic or electric coil would be best, induction or gas in the middle since they couple harder, massive electric might make it hard)-Bent bottomed pan on a massive electric hob plate-Too little oil, leading to part of the onion being waterlogged and thus kept cool, part lying straight on the pan-Stovetop is out of balance, leading to oil pooling on one side and being unavailable on the other-Sugar in the pan-Underestimating how much salt changes water evaporation and accelerates browningIf a couple of these conditions match, try making less of them match." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the reason my veggies cook unevenly?" + }, + { + "role": "assistant", + "content": "Let's see how to GUARANTEE this undesired effect happening" + }, + { + "role": "user", + "content": "When I saute onions some spots are caramelized nicely while in other they are slightly burnt?" + } + ], + "answers": [ + "Unevenly cut onions-Onions from different varieties mixed-Pan very hot", + "Unevenly cut onions-Onions from different varieties mixed-Pan very hot", + "Unevenly cut onions-Onions from different varieties mixed-Pan very hot-Not frequently stirring (or saute throwing)", + "Unevenly cut onions-Onions from different varieties mixed-Pan very hot-Not frequently stirring (or saute throwing)-Thin bottomed pan on a hob plate with low thermal mass and weak heat coupling" + ] + }, + { + "ctxs": [ + { + "title": "What is the reason my veggies cook unevenly?", + "text": "Let's see how to GUARANTEE this undesired effect happening (if you do/have all or most of the things on the list):-Unevenly cut onions-Onions from different varieties mixed-Pan very hot-Not frequently stirring (or saute throwing)-Thin bottomed pan on a hob plate with low thermal mass and weak heat coupling (glass ceramic or electric coil would be best, induction or gas in the middle since they couple harder, massive electric might make it hard)-Bent bottomed pan on a massive electric hob plate-Too little oil, leading to part of the onion being waterlogged and thus kept cool, part lying straight on the pan-Stovetop is out of balance, leading to oil pooling on one side and being unavailable on the other-Sugar in the pan-Underestimating how much salt changes water evaporation and accelerates browningIf a couple of these conditions match, try making less of them match." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the reason my veggies cook unevenly?" + }, + { + "role": "assistant", + "content": "Let's see how to GUARANTEE this undesired effect happening" + }, + { + "role": "user", + "content": "When I saute onions some spots are caramelized nicely while in other they are slightly burnt?" + }, + { + "role": "assistant", + "content": "Unevenly cut onions-Onions from different varieties mixed-Pan very hot" + }, + { + "role": "user", + "content": "What if all the onions were the same variety?" + } + ], + "answers": [ + "Not frequently stirring (or saute throwing", + "Not frequently stirring (or saute throwing", + "Not frequently stirring (or saute throwing", + "-Too little oil, leading to part of the onion being waterlogged and thus kept cool" + ] + }, + { + "ctxs": [ + { + "title": "What is the reason my veggies cook unevenly?", + "text": "Let's see how to GUARANTEE this undesired effect happening (if you do/have all or most of the things on the list):-Unevenly cut onions-Onions from different varieties mixed-Pan very hot-Not frequently stirring (or saute throwing)-Thin bottomed pan on a hob plate with low thermal mass and weak heat coupling (glass ceramic or electric coil would be best, induction or gas in the middle since they couple harder, massive electric might make it hard)-Bent bottomed pan on a massive electric hob plate-Too little oil, leading to part of the onion being waterlogged and thus kept cool, part lying straight on the pan-Stovetop is out of balance, leading to oil pooling on one side and being unavailable on the other-Sugar in the pan-Underestimating how much salt changes water evaporation and accelerates browningIf a couple of these conditions match, try making less of them match." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the reason my veggies cook unevenly?" + }, + { + "role": "assistant", + "content": "Let's see how to GUARANTEE this undesired effect happening" + }, + { + "role": "user", + "content": "When I saute onions some spots are caramelized nicely while in other they are slightly burnt?" + }, + { + "role": "assistant", + "content": "Unevenly cut onions-Onions from different varieties mixed-Pan very hot" + }, + { + "role": "user", + "content": "What if all the onions were the same variety?" + }, + { + "role": "assistant", + "content": "Not frequently stirring (or saute throwing" + }, + { + "role": "user", + "content": "Could it be that the frying pan is no good?" + } + ], + "answers": [ + "Thin bottomed pan on a hob plate with low thermal mass and weak heat coupling", + "Thin bottomed pan on a hob plate with low thermal mass and weak heat coupling", + "Thin bottomed pan on a hob plate with low thermal mass and weak heat coupling", + "Bent bottomed pan on a massive electric hob plate-Too little oil, leading to part of the onion being waterlogged and thus kept cool," + ] + }, + { + "ctxs": [ + { + "title": "What is the reason my veggies cook unevenly?", + "text": "Let's see how to GUARANTEE this undesired effect happening (if you do/have all or most of the things on the list):-Unevenly cut onions-Onions from different varieties mixed-Pan very hot-Not frequently stirring (or saute throwing)-Thin bottomed pan on a hob plate with low thermal mass and weak heat coupling (glass ceramic or electric coil would be best, induction or gas in the middle since they couple harder, massive electric might make it hard)-Bent bottomed pan on a massive electric hob plate-Too little oil, leading to part of the onion being waterlogged and thus kept cool, part lying straight on the pan-Stovetop is out of balance, leading to oil pooling on one side and being unavailable on the other-Sugar in the pan-Underestimating how much salt changes water evaporation and accelerates browningIf a couple of these conditions match, try making less of them match." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the reason my veggies cook unevenly?" + }, + { + "role": "assistant", + "content": "Let's see how to GUARANTEE this undesired effect happening" + }, + { + "role": "user", + "content": "When I saute onions some spots are caramelized nicely while in other they are slightly burnt?" + }, + { + "role": "assistant", + "content": "Unevenly cut onions-Onions from different varieties mixed-Pan very hot" + }, + { + "role": "user", + "content": "What if all the onions were the same variety?" + }, + { + "role": "assistant", + "content": "Not frequently stirring (or saute throwing" + }, + { + "role": "user", + "content": "Could it be that the frying pan is no good?" + }, + { + "role": "assistant", + "content": "Thin bottomed pan on a hob plate with low thermal mass and weak heat coupling" + }, + { + "role": "user", + "content": "Which variety of onion is best for sauteing?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What is the reason my veggies cook unevenly?", + "text": "Let's see how to GUARANTEE this undesired effect happening (if you do/have all or most of the things on the list):-Unevenly cut onions-Onions from different varieties mixed-Pan very hot-Not frequently stirring (or saute throwing)-Thin bottomed pan on a hob plate with low thermal mass and weak heat coupling (glass ceramic or electric coil would be best, induction or gas in the middle since they couple harder, massive electric might make it hard)-Bent bottomed pan on a massive electric hob plate-Too little oil, leading to part of the onion being waterlogged and thus kept cool, part lying straight on the pan-Stovetop is out of balance, leading to oil pooling on one side and being unavailable on the other-Sugar in the pan-Underestimating how much salt changes water evaporation and accelerates browningIf a couple of these conditions match, try making less of them match." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the reason my veggies cook unevenly?" + }, + { + "role": "assistant", + "content": "Let's see how to GUARANTEE this undesired effect happening" + }, + { + "role": "user", + "content": "When I saute onions some spots are caramelized nicely while in other they are slightly burnt?" + }, + { + "role": "assistant", + "content": "Unevenly cut onions-Onions from different varieties mixed-Pan very hot" + }, + { + "role": "user", + "content": "What if all the onions were the same variety?" + }, + { + "role": "assistant", + "content": "Not frequently stirring (or saute throwing" + }, + { + "role": "user", + "content": "Could it be that the frying pan is no good?" + }, + { + "role": "assistant", + "content": "Thin bottomed pan on a hob plate with low thermal mass and weak heat coupling" + }, + { + "role": "user", + "content": "Which variety of onion is best for sauteing?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is butter or oil more likely to cause the onions to burn?" + } + ], + "answers": [ + "Too little oil, leading to part of the onion being waterlogged and thus kept cool, part lying straight on the pan", + "Too little oil, leading to part of the onion being waterlogged and thus kept cool, part lying straight on the pan", + "Too little oil, leading to part of the onion being waterlogged and thus kept cool, part lying straight on the pan", + "Too little oil, leading to part of the onion being waterlogged and thus kept cool, part lying straight on the pan" + ] + }, + { + "ctxs": [ + { + "title": "When coating raw meat with flour, does leaving it for a period of time make the flour 'disappear'?", + "text": "It doesn't go into the meat, it soaks up water and becomes a slurry. The slurry is transparent, so you don't see it. If you fry it as it is, you won't prevent spraying and sticking the same way it would have been possible with a dry flour layer. If you roll it again, you will have these effects again, plus slightly more heat buffering because of the double amount of crust. The crust will be more noticeable in taste, towards schnitzel style. In general, you don't want it to happen at all. If you miss your timing and it happens, re-roll. But the proper way to do it is to roll each piece separately, directly before dropping it in the pan. This gives you the optimal effects from the flour with minimal change in taste. If you want the benefits and taste of a thick crust, make a real schnitzel, including pounding the meat thin and making several alternating layers of egg and flour in the crust. Double dipping in flour is not a good approximation, it is a middle thing which doesn't approach the good parts of either technique." + } + ], + "messages": [ + { + "role": "user", + "content": "When coating raw meat with flour, does leaving it for a period of time make the flour 'disappear'?" + } + ], + "answers": [ + "It doesn't go into the meat, it soaks up water and becomes a slurry", + "It doesn't go into the meat, it soaks up water and becomes a slurry", + "it soaks up water and becomes a slurry. The slurry is transparent, so you don't see it", + "It doesn't go into the meat, it soaks up water and becomes a slurry." + ] + }, + { + "ctxs": [ + { + "title": "When coating raw meat with flour, does leaving it for a period of time make the flour 'disappear'?", + "text": "It doesn't go into the meat, it soaks up water and becomes a slurry. The slurry is transparent, so you don't see it. If you fry it as it is, you won't prevent spraying and sticking the same way it would have been possible with a dry flour layer. If you roll it again, you will have these effects again, plus slightly more heat buffering because of the double amount of crust. The crust will be more noticeable in taste, towards schnitzel style. In general, you don't want it to happen at all. If you miss your timing and it happens, re-roll. But the proper way to do it is to roll each piece separately, directly before dropping it in the pan. This gives you the optimal effects from the flour with minimal change in taste. If you want the benefits and taste of a thick crust, make a real schnitzel, including pounding the meat thin and making several alternating layers of egg and flour in the crust. Double dipping in flour is not a good approximation, it is a middle thing which doesn't approach the good parts of either technique." + } + ], + "messages": [ + { + "role": "user", + "content": "When coating raw meat with flour, does leaving it for a period of time make the flour 'disappear'?" + }, + { + "role": "assistant", + "content": "It doesn't go into the meat, it soaks up water and becomes a slurry" + }, + { + "role": "user", + "content": "Should I apply coating a second time before dropping the meat into the pan?" + } + ], + "answers": [ + "If you roll it again, you will have these effects again, plus slightly more heat buffering because of the double amount of crust. The crust will be more noticeable in taste, towards schnitzel style", + "If you roll it again, you will have these effects again, plus slightly more heat buffering because of the double amount of crust. The crust will be more noticeable in taste, towards schnitzel style", + "Double dipping in flour is not a good approximation, it is a middle thing which doesn't approach the good parts of either technique.", + "The slurry is transparent, so you don't see it. If you fry it as it is, you won't prevent spraying and sticking the same way it would have been possible with a dry flour layer." + ] + }, + { + "ctxs": [ + { + "title": "When coating raw meat with flour, does leaving it for a period of time make the flour 'disappear'?", + "text": "It doesn't go into the meat, it soaks up water and becomes a slurry. The slurry is transparent, so you don't see it. If you fry it as it is, you won't prevent spraying and sticking the same way it would have been possible with a dry flour layer. If you roll it again, you will have these effects again, plus slightly more heat buffering because of the double amount of crust. The crust will be more noticeable in taste, towards schnitzel style. In general, you don't want it to happen at all. If you miss your timing and it happens, re-roll. But the proper way to do it is to roll each piece separately, directly before dropping it in the pan. This gives you the optimal effects from the flour with minimal change in taste. If you want the benefits and taste of a thick crust, make a real schnitzel, including pounding the meat thin and making several alternating layers of egg and flour in the crust. Double dipping in flour is not a good approximation, it is a middle thing which doesn't approach the good parts of either technique." + } + ], + "messages": [ + { + "role": "user", + "content": "When coating raw meat with flour, does leaving it for a period of time make the flour 'disappear'?" + }, + { + "role": "assistant", + "content": "It doesn't go into the meat, it soaks up water and becomes a slurry" + }, + { + "role": "user", + "content": "Should I apply coating a second time before dropping the meat into the pan?" + }, + { + "role": "assistant", + "content": "If you roll it again, you will have these effects again, plus slightly more heat buffering because of the double amount of crust. The crust will be more noticeable in taste, towards schnitzel style" + }, + { + "role": "user", + "content": "How long is the longest I should leave the floured meat before cooking?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Cebiche dinner considered harmful", + "text": "In the South Pacific it's breakfast, lunch, and dinner. I could have Fijian Kokoda for every meal for a week, yuuuum!Pacific style is with lime and coconut, it is still very acidic and fatty so not to everyone's tasteCould be specific fish types? But I have never had a problemOnce you add the lime juice to the fish it will keep longer without refrigerationIn Peru I suspect education is still lacking in food hygiene etc, so it may be a good move! (based on commentary from friends and relatives in Peru). Peru also has very traditions based cultures" + } + ], + "messages": [ + { + "role": "user", + "content": "Is cebiche or ceviche considered harmful to eat?" + } + ], + "answers": [ + "Could be specific fish types? But I have never had a problem", + "Could be specific fish types? But I have never had a problem", + "In the South Pacific it's breakfast, lunch, and dinner.", + "But I have never had a problemOnce you add the lime juice to the fish it will keep longer without refrigeration" + ] + }, + { + "ctxs": [ + { + "title": "Cebiche dinner considered harmful", + "text": "In the South Pacific it's breakfast, lunch, and dinner. I could have Fijian Kokoda for every meal for a week, yuuuum!Pacific style is with lime and coconut, it is still very acidic and fatty so not to everyone's tasteCould be specific fish types? But I have never had a problemOnce you add the lime juice to the fish it will keep longer without refrigerationIn Peru I suspect education is still lacking in food hygiene etc, so it may be a good move! (based on commentary from friends and relatives in Peru). Peru also has very traditions based cultures" + } + ], + "messages": [ + { + "role": "user", + "content": "Is cebiche or ceviche considered harmful to eat?" + }, + { + "role": "assistant", + "content": "Could be specific fish types? But I have never had a problem" + }, + { + "role": "user", + "content": "Is the Peruvian thought that eating ceviche at night causes sleeping disorders true?" + } + ], + "answers": [ + "Peru also has very traditions based cultures", + "Peru also has very traditions based cultures", + "In Peru I suspect education is still lacking in food hygiene", + "Peru also has very traditions based cultures" + ] + }, + { + "ctxs": [ + { + "title": "Cebiche dinner considered harmful", + "text": "In the South Pacific it's breakfast, lunch, and dinner. I could have Fijian Kokoda for every meal for a week, yuuuum!Pacific style is with lime and coconut, it is still very acidic and fatty so not to everyone's tasteCould be specific fish types? But I have never had a problemOnce you add the lime juice to the fish it will keep longer without refrigerationIn Peru I suspect education is still lacking in food hygiene etc, so it may be a good move! (based on commentary from friends and relatives in Peru). Peru also has very traditions based cultures" + } + ], + "messages": [ + { + "role": "user", + "content": "Is cebiche or ceviche considered harmful to eat?" + }, + { + "role": "assistant", + "content": "Could be specific fish types? But I have never had a problem" + }, + { + "role": "user", + "content": "Is the Peruvian thought that eating ceviche at night causes sleeping disorders true?" + }, + { + "role": "assistant", + "content": "Peru also has very traditions based cultures" + }, + { + "role": "user", + "content": "Is it safe to store freshly caught fish outside a fridge for the day then eat them raw for dinner?" + } + ], + "answers": [ + "Once you add the lime juice to the fish it will keep longer without refrigeration", + "Once you add the lime juice to the fish it will keep longer without refrigeration", + "Once you add the lime juice to the fish it will keep longer without refrigeration", + "Once you add the lime juice to the fish it will keep longer without refrigeration" + ] + }, + { + "ctxs": [ + { + "title": "Is sushi so difficult?", + "text": "Like many crafts which originated in Japan, their sushi training more or less creates sushi artisans. If you just want to make a snack, you'll have plenty of ability given a basic review of techniques. You should focus your learning on understanding food-safety, getting the rice right, and making the roll not fall apart. The rest is just levels of mastery which you need not approach in your kitchen in order to experiment and enjoy a good dish." + } + ], + "messages": [ + { + "role": "user", + "content": "Is sushi so difficult?" + } + ], + "answers": [ + "If you just want to make a snack, you'll have plenty of ability given a basic review of techniques", + "If you just want to make a snack, you'll have plenty of ability given a basic review of techniques", + "If you just want to make a snack, you'll have plenty of ability given a basic review of techniques", + "If you just want to make a snack, you'll have plenty of ability given a basic review of techniques" + ] + }, + { + "ctxs": [ + { + "title": "Is sushi so difficult?", + "text": "Like many crafts which originated in Japan, their sushi training more or less creates sushi artisans. If you just want to make a snack, you'll have plenty of ability given a basic review of techniques. You should focus your learning on understanding food-safety, getting the rice right, and making the roll not fall apart. The rest is just levels of mastery which you need not approach in your kitchen in order to experiment and enjoy a good dish." + } + ], + "messages": [ + { + "role": "user", + "content": "Is sushi so difficult?" + }, + { + "role": "assistant", + "content": "If you just want to make a snack, you'll have plenty of ability given a basic review of techniques" + }, + { + "role": "user", + "content": "Does it need alot of practice or can an amateur do it?" + } + ], + "answers": [ + "You should focus your learning on understanding food-safety, getting the rice right, and making the roll not fall apart", + "You should focus your learning on understanding food-safety, getting the rice right, and making the roll not fall apart", + "experiment and enjoy a good dish.", + "You should focus your learning on understanding food-safety, getting the rice right, and making the roll not fall apart" + ] + }, + { + "ctxs": [ + { + "title": "Is sushi so difficult?", + "text": "Like many crafts which originated in Japan, their sushi training more or less creates sushi artisans. If you just want to make a snack, you'll have plenty of ability given a basic review of techniques. You should focus your learning on understanding food-safety, getting the rice right, and making the roll not fall apart. The rest is just levels of mastery which you need not approach in your kitchen in order to experiment and enjoy a good dish." + } + ], + "messages": [ + { + "role": "user", + "content": "Is sushi so difficult?" + }, + { + "role": "assistant", + "content": "If you just want to make a snack, you'll have plenty of ability given a basic review of techniques" + }, + { + "role": "user", + "content": "Does it need alot of practice or can an amateur do it?" + }, + { + "role": "assistant", + "content": "You should focus your learning on understanding food-safety, getting the rice right, and making the roll not fall apart" + }, + { + "role": "user", + "content": "What food safety tips are important to sushi making?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is sushi so difficult?", + "text": "Like many crafts which originated in Japan, their sushi training more or less creates sushi artisans. If you just want to make a snack, you'll have plenty of ability given a basic review of techniques. You should focus your learning on understanding food-safety, getting the rice right, and making the roll not fall apart. The rest is just levels of mastery which you need not approach in your kitchen in order to experiment and enjoy a good dish." + } + ], + "messages": [ + { + "role": "user", + "content": "Is sushi so difficult?" + }, + { + "role": "assistant", + "content": "If you just want to make a snack, you'll have plenty of ability given a basic review of techniques" + }, + { + "role": "user", + "content": "Does it need alot of practice or can an amateur do it?" + }, + { + "role": "assistant", + "content": "You should focus your learning on understanding food-safety, getting the rice right, and making the roll not fall apart" + }, + { + "role": "user", + "content": "What food safety tips are important to sushi making?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How can I make sure the roll stays intact?" + } + ], + "answers": [ + "you'll have plenty of ability given a basic review of techniques", + "you'll have plenty of ability given a basic review of techniques", + "you'll have plenty of ability given a basic review of techniques", + "you'll have plenty of ability given a basic review of techniques" + ] + }, + { + "ctxs": [ + { + "title": "Is sushi so difficult?", + "text": "Like many crafts which originated in Japan, their sushi training more or less creates sushi artisans. If you just want to make a snack, you'll have plenty of ability given a basic review of techniques. You should focus your learning on understanding food-safety, getting the rice right, and making the roll not fall apart. The rest is just levels of mastery which you need not approach in your kitchen in order to experiment and enjoy a good dish." + } + ], + "messages": [ + { + "role": "user", + "content": "Is sushi so difficult?" + }, + { + "role": "assistant", + "content": "If you just want to make a snack, you'll have plenty of ability given a basic review of techniques" + }, + { + "role": "user", + "content": "Does it need alot of practice or can an amateur do it?" + }, + { + "role": "assistant", + "content": "You should focus your learning on understanding food-safety, getting the rice right, and making the roll not fall apart" + }, + { + "role": "user", + "content": "What food safety tips are important to sushi making?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How can I make sure the roll stays intact?" + }, + { + "role": "assistant", + "content": "you'll have plenty of ability given a basic review of techniques" + }, + { + "role": "user", + "content": "Do you have any other tips to make it easier ti make?" + } + ], + "answers": [ + "Like many crafts which originated in Japan, their sushi training more or less creates sushi artisans", + "Like many crafts which originated in Japan, their sushi training more or less creates sushi artisans", + "The rest is just levels of mastery which you need not approach in your kitchen in order to experiment and enjoy a good dish.", + "The rest is just levels of mastery which you need not approach in your kitchen in order to experiment and enjoy a good dish." + ] + }, + { + "ctxs": [ + { + "title": "Is sushi so difficult?", + "text": "Like many crafts which originated in Japan, their sushi training more or less creates sushi artisans. If you just want to make a snack, you'll have plenty of ability given a basic review of techniques. You should focus your learning on understanding food-safety, getting the rice right, and making the roll not fall apart. The rest is just levels of mastery which you need not approach in your kitchen in order to experiment and enjoy a good dish." + } + ], + "messages": [ + { + "role": "user", + "content": "Is sushi so difficult?" + }, + { + "role": "assistant", + "content": "If you just want to make a snack, you'll have plenty of ability given a basic review of techniques" + }, + { + "role": "user", + "content": "Does it need alot of practice or can an amateur do it?" + }, + { + "role": "assistant", + "content": "You should focus your learning on understanding food-safety, getting the rice right, and making the roll not fall apart" + }, + { + "role": "user", + "content": "What food safety tips are important to sushi making?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How can I make sure the roll stays intact?" + }, + { + "role": "assistant", + "content": "you'll have plenty of ability given a basic review of techniques" + }, + { + "role": "user", + "content": "Do you have any other tips to make it easier ti make?" + }, + { + "role": "assistant", + "content": "Like many crafts which originated in Japan, their sushi training more or less creates sushi artisans" + }, + { + "role": "user", + "content": "How long is their training?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can you reduce the heat of a chili pepper?", + "text": "In Indian cooking we usually add Ghee (Clarified butter) to reduce the heat of a chili pepper. Most Indian dishes, we would add a good heaping spoon of ghee before feeding little ones. This helps temper the heat but keeps the flavors alive so that the children get used to them and can gradually learn to eat hotter foods." + } + ], + "messages": [ + { + "role": "user", + "content": "How can you reduce the heat of a chili pepper?" + } + ], + "answers": [ + "In Indian cooking we usually add Ghee (Clarified butter) to reduce the heat of a chili pepper", + "In Indian cooking we usually add Ghee (Clarified butter) to reduce the heat of a chili pepper", + "In Indian cooking we usually add Ghee (Clarified butter) to reduce the heat of a chili pepper", + "In Indian cooking we usually add Ghee (Clarified butter) to reduce the heat of a chili pepper." + ] + }, + { + "ctxs": [ + { + "title": "How can you reduce the heat of a chili pepper?", + "text": "In Indian cooking we usually add Ghee (Clarified butter) to reduce the heat of a chili pepper. Most Indian dishes, we would add a good heaping spoon of ghee before feeding little ones. This helps temper the heat but keeps the flavors alive so that the children get used to them and can gradually learn to eat hotter foods." + } + ], + "messages": [ + { + "role": "user", + "content": "How can you reduce the heat of a chili pepper?" + }, + { + "role": "assistant", + "content": "In Indian cooking we usually add Ghee (Clarified butter) to reduce the heat of a chili pepper" + }, + { + "role": "user", + "content": "Can you also use dairy like milk or cheese?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can you reduce the heat of a chili pepper?", + "text": "In Indian cooking we usually add Ghee (Clarified butter) to reduce the heat of a chili pepper. Most Indian dishes, we would add a good heaping spoon of ghee before feeding little ones. This helps temper the heat but keeps the flavors alive so that the children get used to them and can gradually learn to eat hotter foods." + } + ], + "messages": [ + { + "role": "user", + "content": "How can you reduce the heat of a chili pepper?" + }, + { + "role": "assistant", + "content": "In Indian cooking we usually add Ghee (Clarified butter) to reduce the heat of a chili pepper" + }, + { + "role": "user", + "content": "Can you also use dairy like milk or cheese?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are there other things beside using Ghee to do?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can you reduce the heat of a chili pepper?", + "text": "In Indian cooking we usually add Ghee (Clarified butter) to reduce the heat of a chili pepper. Most Indian dishes, we would add a good heaping spoon of ghee before feeding little ones. This helps temper the heat but keeps the flavors alive so that the children get used to them and can gradually learn to eat hotter foods." + } + ], + "messages": [ + { + "role": "user", + "content": "How can you reduce the heat of a chili pepper?" + }, + { + "role": "assistant", + "content": "In Indian cooking we usually add Ghee (Clarified butter) to reduce the heat of a chili pepper" + }, + { + "role": "user", + "content": "Can you also use dairy like milk or cheese?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are there other things beside using Ghee to do?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "I've heard discarding the seeds can help?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Shelf Stable \"Ganache\"", + "text": "You could make a ganache type filling if you used water, cocoa powder,chocolate chips, butter, and icing sugar. Adding all but the chocolate chips in a saucepan will create a chocolate like sauce. Thick and with body. Once everything has melted,and blended smoothly together, you add the chocolate chips with the heat off. let the residual heat melt them the rest of the way. Once cooled it can be sandwiched between cookies, cake topping, cupcake \"frosting\", eclair icing. It is a shelf stable \"ganache\" like filling I like to use. In terms of quantity, I use 1 Lb. butter, 4 cups icing sugar, 1 cup water, 1 cup cocoa powder, 2 cups chocolate chips. This is a very rough recipe as I do most of my pastry making/baking by feel. *Note...The more chips you add, the thicker the end results." + } + ], + "messages": [ + { + "role": "user", + "content": "Shelf Stable \"Ganache\"" + } + ], + "answers": [ + "You could make a ganache type filling if you used water, cocoa powder,chocolate chips, butter, and icing sugar", + "You could make a ganache type filling if you used water, cocoa powder,chocolate chips, butter, and icing sugar", + "You could make a ganache type filling if you used water, cocoa powder,chocolate chips, butter, and icing sugar", + "You could make a ganache type filling if you used water, cocoa powder,chocolate chips, butter, and icing sugar" + ] + }, + { + "ctxs": [ + { + "title": "Shelf Stable \"Ganache\"", + "text": "You could make a ganache type filling if you used water, cocoa powder,chocolate chips, butter, and icing sugar. Adding all but the chocolate chips in a saucepan will create a chocolate like sauce. Thick and with body. Once everything has melted,and blended smoothly together, you add the chocolate chips with the heat off. let the residual heat melt them the rest of the way. Once cooled it can be sandwiched between cookies, cake topping, cupcake \"frosting\", eclair icing. It is a shelf stable \"ganache\" like filling I like to use. In terms of quantity, I use 1 Lb. butter, 4 cups icing sugar, 1 cup water, 1 cup cocoa powder, 2 cups chocolate chips. This is a very rough recipe as I do most of my pastry making/baking by feel. *Note...The more chips you add, the thicker the end results." + } + ], + "messages": [ + { + "role": "user", + "content": "Shelf Stable \"Ganache\"" + }, + { + "role": "assistant", + "content": "You could make a ganache type filling if you used water, cocoa powder,chocolate chips, butter, and icing sugar" + }, + { + "role": "user", + "content": "I want to send these and it make take 10 days for them to arrive so I'm worried about butter." + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Shelf Stable \"Ganache\"", + "text": "You could make a ganache type filling if you used water, cocoa powder,chocolate chips, butter, and icing sugar. Adding all but the chocolate chips in a saucepan will create a chocolate like sauce. Thick and with body. Once everything has melted,and blended smoothly together, you add the chocolate chips with the heat off. let the residual heat melt them the rest of the way. Once cooled it can be sandwiched between cookies, cake topping, cupcake \"frosting\", eclair icing. It is a shelf stable \"ganache\" like filling I like to use. In terms of quantity, I use 1 Lb. butter, 4 cups icing sugar, 1 cup water, 1 cup cocoa powder, 2 cups chocolate chips. This is a very rough recipe as I do most of my pastry making/baking by feel. *Note...The more chips you add, the thicker the end results." + } + ], + "messages": [ + { + "role": "user", + "content": "Shelf Stable \"Ganache\"" + }, + { + "role": "assistant", + "content": "You could make a ganache type filling if you used water, cocoa powder,chocolate chips, butter, and icing sugar" + }, + { + "role": "user", + "content": "I want to send these and it make take 10 days for them to arrive so I'm worried about butter." + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there shelf stable butter?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Shelf Stable \"Ganache\"", + "text": "You could make a ganache type filling if you used water, cocoa powder,chocolate chips, butter, and icing sugar. Adding all but the chocolate chips in a saucepan will create a chocolate like sauce. Thick and with body. Once everything has melted,and blended smoothly together, you add the chocolate chips with the heat off. let the residual heat melt them the rest of the way. Once cooled it can be sandwiched between cookies, cake topping, cupcake \"frosting\", eclair icing. It is a shelf stable \"ganache\" like filling I like to use. In terms of quantity, I use 1 Lb. butter, 4 cups icing sugar, 1 cup water, 1 cup cocoa powder, 2 cups chocolate chips. This is a very rough recipe as I do most of my pastry making/baking by feel. *Note...The more chips you add, the thicker the end results." + } + ], + "messages": [ + { + "role": "user", + "content": "Shelf Stable \"Ganache\"" + }, + { + "role": "assistant", + "content": "You could make a ganache type filling if you used water, cocoa powder,chocolate chips, butter, and icing sugar" + }, + { + "role": "user", + "content": "I want to send these and it make take 10 days for them to arrive so I'm worried about butter." + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there shelf stable butter?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "I could maybe use jam or jelly mixed with powdered sugar?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Homemade taffy turned out too thick and hard", + "text": "Temperature is certainly important. If you start out with a hard candy straight from the pot you're gonna be largely out of luck regardless.But really, the signature taffy texture comes from the continual pulling, folding, pulling that happens after you remove it from the heat. Pulling taffy works lots of air into it and stretches out the strands of sugar crystals into thinner, chewier shapes. So be sure you really work that taffy once you take it off the heat (and before cutting it)." + } + ], + "messages": [ + { + "role": "user", + "content": "Homemade taffy turned out too thick and hard" + } + ], + "answers": [ + "If you start out with a hard candy straight from the pot you're gonna be largely out of luck regardless", + "If you start out with a hard candy straight from the pot you're gonna be largely out of luck regardless", + "really work that taffy", + "Temperature is certainly important. If you start out with a hard candy straight from the pot you're gonna be largely out of luck regardless." + ] + }, + { + "ctxs": [ + { + "title": "Homemade taffy turned out too thick and hard", + "text": "Temperature is certainly important. If you start out with a hard candy straight from the pot you're gonna be largely out of luck regardless.But really, the signature taffy texture comes from the continual pulling, folding, pulling that happens after you remove it from the heat. Pulling taffy works lots of air into it and stretches out the strands of sugar crystals into thinner, chewier shapes. So be sure you really work that taffy once you take it off the heat (and before cutting it)." + } + ], + "messages": [ + { + "role": "user", + "content": "Homemade taffy turned out too thick and hard" + }, + { + "role": "assistant", + "content": "If you start out with a hard candy straight from the pot you're gonna be largely out of luck regardless" + }, + { + "role": "user", + "content": "I had found a recipe to make homemade Tootsie Rolls which was essentially just chocolate taffy. I've tried it a few times with the same result; it turns into basically a somewhat chewy hard candy." + } + ], + "answers": [ + "the signature taffy texture comes from the continual pulling, folding, pulling that happens after you remove it from the heat", + "the signature taffy texture comes from the continual pulling, folding, pulling that happens after you remove it from the heat", + "Pulling taffy works lots of air into it and stretches out the strands of sugar crystals into thinner, chewier shapes.", + "Temperature is certainly important." + ] + }, + { + "ctxs": [ + { + "title": "Royal icing - how important is accurate measuring?", + "text": "The consistency of royal icing depends on many things, including the size of your eggs, but also the humidity/weather. So if you know what stiffness you want, it's perfectly valid to add sugar until it \"feels right\". (I usually make royal icing with meringue powder rather than fresh egg whites, which removes one variable from the equation [the size of the eggs], but I still have to adjust the sugar to get the right consistency.)As far as troubleshooting, if you've been whipping away and it's still gloopy, by all means add more sugar. If you overdo the sugar, you'll know immediately: it'll be too stiff to mix. (In which case, depending on the quantities involved you can either just add a teaspoon of warm water, or you can whip up another egg white separately until soft peaks form, then fold it into your icing.)" + } + ], + "messages": [ + { + "role": "user", + "content": "For Royal icing, how important is accurate measuring?" + } + ], + "answers": [ + "The consistency of royal icing depends on many things", + "The consistency of royal icing depends on many things", + "If you overdo the sugar, you'll know immediately: it'll be too stiff to mix.", + "I still have to adjust the sugar to get the right consistency." + ] + }, + { + "ctxs": [ + { + "title": "Royal icing - how important is accurate measuring?", + "text": "The consistency of royal icing depends on many things, including the size of your eggs, but also the humidity/weather. So if you know what stiffness you want, it's perfectly valid to add sugar until it \"feels right\". (I usually make royal icing with meringue powder rather than fresh egg whites, which removes one variable from the equation [the size of the eggs], but I still have to adjust the sugar to get the right consistency.)As far as troubleshooting, if you've been whipping away and it's still gloopy, by all means add more sugar. If you overdo the sugar, you'll know immediately: it'll be too stiff to mix. (In which case, depending on the quantities involved you can either just add a teaspoon of warm water, or you can whip up another egg white separately until soft peaks form, then fold it into your icing.)" + } + ], + "messages": [ + { + "role": "user", + "content": "For Royal icing, how important is accurate measuring?" + }, + { + "role": "assistant", + "content": "The consistency of royal icing depends on many things" + }, + { + "role": "user", + "content": "What is one of the things it can depend on?" + } + ], + "answers": [ + "the size of your eggs", + "the size of your eggs", + "royal icing depends on many things, including the size of your eggs, but also the humidity/weather", + "The consistency of royal icing depends on many things, including the size of your eggs, but also the humidity/weather" + ] + }, + { + "ctxs": [ + { + "title": "Royal icing - how important is accurate measuring?", + "text": "The consistency of royal icing depends on many things, including the size of your eggs, but also the humidity/weather. So if you know what stiffness you want, it's perfectly valid to add sugar until it \"feels right\". (I usually make royal icing with meringue powder rather than fresh egg whites, which removes one variable from the equation [the size of the eggs], but I still have to adjust the sugar to get the right consistency.)As far as troubleshooting, if you've been whipping away and it's still gloopy, by all means add more sugar. If you overdo the sugar, you'll know immediately: it'll be too stiff to mix. (In which case, depending on the quantities involved you can either just add a teaspoon of warm water, or you can whip up another egg white separately until soft peaks form, then fold it into your icing.)" + } + ], + "messages": [ + { + "role": "user", + "content": "For Royal icing, how important is accurate measuring?" + }, + { + "role": "assistant", + "content": "The consistency of royal icing depends on many things" + }, + { + "role": "user", + "content": "What is one of the things it can depend on?" + }, + { + "role": "assistant", + "content": "the size of your eggs" + }, + { + "role": "user", + "content": "What else can affect it?" + } + ], + "answers": [ + "the humidity/weather", + "the humidity/weather", + "but also the humidity/weather.", + "also the humidity/weather." + ] + }, + { + "ctxs": [ + { + "title": "Royal icing - how important is accurate measuring?", + "text": "The consistency of royal icing depends on many things, including the size of your eggs, but also the humidity/weather. So if you know what stiffness you want, it's perfectly valid to add sugar until it \"feels right\". (I usually make royal icing with meringue powder rather than fresh egg whites, which removes one variable from the equation [the size of the eggs], but I still have to adjust the sugar to get the right consistency.)As far as troubleshooting, if you've been whipping away and it's still gloopy, by all means add more sugar. If you overdo the sugar, you'll know immediately: it'll be too stiff to mix. (In which case, depending on the quantities involved you can either just add a teaspoon of warm water, or you can whip up another egg white separately until soft peaks form, then fold it into your icing.)" + } + ], + "messages": [ + { + "role": "user", + "content": "For Royal icing, how important is accurate measuring?" + }, + { + "role": "assistant", + "content": "The consistency of royal icing depends on many things" + }, + { + "role": "user", + "content": "What is one of the things it can depend on?" + }, + { + "role": "assistant", + "content": "the size of your eggs" + }, + { + "role": "user", + "content": "What else can affect it?" + }, + { + "role": "assistant", + "content": "the humidity/weather" + }, + { + "role": "user", + "content": "How do you make your royal icing?" + } + ], + "answers": [ + "I usually make royal icing with meringue powder rather than fresh egg whites, which removes one variable from the equation [the size of the eggs", + "I usually make royal icing with meringue powder rather than fresh egg whites, which removes one variable from the equation [the size of the eggs", + "depending on the quantities involved you can either just add a teaspoon of warm water, or you can whip up another egg white separately until soft peaks form, then fold it into your icing.)", + "I usually make royal icing with meringue powder rather than fresh egg whites, which removes one variable from the equation" + ] + }, + { + "ctxs": [ + { + "title": "Royal icing - how important is accurate measuring?", + "text": "The consistency of royal icing depends on many things, including the size of your eggs, but also the humidity/weather. So if you know what stiffness you want, it's perfectly valid to add sugar until it \"feels right\". (I usually make royal icing with meringue powder rather than fresh egg whites, which removes one variable from the equation [the size of the eggs], but I still have to adjust the sugar to get the right consistency.)As far as troubleshooting, if you've been whipping away and it's still gloopy, by all means add more sugar. If you overdo the sugar, you'll know immediately: it'll be too stiff to mix. (In which case, depending on the quantities involved you can either just add a teaspoon of warm water, or you can whip up another egg white separately until soft peaks form, then fold it into your icing.)" + } + ], + "messages": [ + { + "role": "user", + "content": "For Royal icing, how important is accurate measuring?" + }, + { + "role": "assistant", + "content": "The consistency of royal icing depends on many things" + }, + { + "role": "user", + "content": "What is one of the things it can depend on?" + }, + { + "role": "assistant", + "content": "the size of your eggs" + }, + { + "role": "user", + "content": "What else can affect it?" + }, + { + "role": "assistant", + "content": "the humidity/weather" + }, + { + "role": "user", + "content": "How do you make your royal icing?" + }, + { + "role": "assistant", + "content": "I usually make royal icing with meringue powder rather than fresh egg whites, which removes one variable from the equation [the size of the eggs" + }, + { + "role": "user", + "content": "How can I tell if I overdid the peaks in royal icing?" + } + ], + "answers": [ + "If you overdo the sugar, you'll know immediately: it'll be too stiff to mix", + "If you overdo the sugar, you'll know immediately: it'll be too stiff to mix", + "you'll know immediately: it'll be too stiff to mix.", + "If you overdo the sugar, you'll know immediately: it'll be too stiff to mix" + ] + }, + { + "ctxs": [ + { + "title": "Royal icing - how important is accurate measuring?", + "text": "The consistency of royal icing depends on many things, including the size of your eggs, but also the humidity/weather. So if you know what stiffness you want, it's perfectly valid to add sugar until it \"feels right\". (I usually make royal icing with meringue powder rather than fresh egg whites, which removes one variable from the equation [the size of the eggs], but I still have to adjust the sugar to get the right consistency.)As far as troubleshooting, if you've been whipping away and it's still gloopy, by all means add more sugar. If you overdo the sugar, you'll know immediately: it'll be too stiff to mix. (In which case, depending on the quantities involved you can either just add a teaspoon of warm water, or you can whip up another egg white separately until soft peaks form, then fold it into your icing.)" + } + ], + "messages": [ + { + "role": "user", + "content": "For Royal icing, how important is accurate measuring?" + }, + { + "role": "assistant", + "content": "The consistency of royal icing depends on many things" + }, + { + "role": "user", + "content": "What is one of the things it can depend on?" + }, + { + "role": "assistant", + "content": "the size of your eggs" + }, + { + "role": "user", + "content": "What else can affect it?" + }, + { + "role": "assistant", + "content": "the humidity/weather" + }, + { + "role": "user", + "content": "How do you make your royal icing?" + }, + { + "role": "assistant", + "content": "I usually make royal icing with meringue powder rather than fresh egg whites, which removes one variable from the equation [the size of the eggs" + }, + { + "role": "user", + "content": "How can I tell if I overdid the peaks in royal icing?" + }, + { + "role": "assistant", + "content": "If you overdo the sugar, you'll know immediately: it'll be too stiff to mix" + }, + { + "role": "user", + "content": "What can I do to fix the icing if I overdo the sugar?" + } + ], + "answers": [ + "depending on the quantities involved you can either just add a teaspoon of warm water, or you can whip up another egg white separately until soft peaks form, then fold it into your icing", + "depending on the quantities involved you can either just add a teaspoon of warm water, or you can whip up another egg white separately until soft peaks form, then fold it into your icing", + "depending on the quantities involved you can either just add a teaspoon of warm water, or you can whip up another egg white separately until soft peaks form, then fold it into your icing.", + "The consistency of royal icing depends on many things, including the size of your eggs, but also the humidity/weather. So if you know what stiffness you want, it's perfectly valid to add sugar" + ] + }, + { + "ctxs": [ + { + "title": "How do I make sugar-free ice cream without a machine?", + "text": "You could use sugar substitutes but you should take care to use one that is heat stable. Sugar Substitute with Stevia as main ingredient can be used but you need to inquire to what ratios you would need to use your specific brand with.Acesulfame Potassium is heat stable but is 200 times sweeter than regular sugar. The general rule of thumb I was taught is 1 gram per quarter cup of sugar.Sucralose: Granulated sucralose can be used as an equal-volume substitute for sugar. (Raw sucralose is 600 times sweeter than sugar, so you'd use less, but the granulated form contains fillers to bring it up to the normal volume.) There may be some considerations in making ice cream with this as when using this for baking the baking process is accelerated to a certain degree. Be careful with this one.Saccharin and Aspartame should be avoided because they are heat sensitive. Other more natural sugar substitutes include honey, fruit juice concentrates and refined fructose." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make sugar-free ice cream without a machine?" + } + ], + "answers": [ + "You could use sugar substitutes but you should take care to use one that is heat stable", + "You could use sugar substitutes but you should take care to use one that is heat stable", + "You could use sugar substitutes but you should take care to use one that is heat stable", + "You could use sugar substitutes but you should take care to use one that is heat stable" + ] + }, + { + "ctxs": [ + { + "title": "How do I make sugar-free ice cream without a machine?", + "text": "You could use sugar substitutes but you should take care to use one that is heat stable. Sugar Substitute with Stevia as main ingredient can be used but you need to inquire to what ratios you would need to use your specific brand with.Acesulfame Potassium is heat stable but is 200 times sweeter than regular sugar. The general rule of thumb I was taught is 1 gram per quarter cup of sugar.Sucralose: Granulated sucralose can be used as an equal-volume substitute for sugar. (Raw sucralose is 600 times sweeter than sugar, so you'd use less, but the granulated form contains fillers to bring it up to the normal volume.) There may be some considerations in making ice cream with this as when using this for baking the baking process is accelerated to a certain degree. Be careful with this one.Saccharin and Aspartame should be avoided because they are heat sensitive. Other more natural sugar substitutes include honey, fruit juice concentrates and refined fructose." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make sugar-free ice cream without a machine?" + }, + { + "role": "assistant", + "content": "You could use sugar substitutes but you should take care to use one that is heat stable" + }, + { + "role": "user", + "content": "What kind of base ingredients should I use?" + } + ], + "answers": [ + "Sugar Substitute with Stevia as main ingredient can be used but you need to inquire to what ratios you would need to use your specific brand with", + "Sugar Substitute with Stevia as main ingredient can be used but you need to inquire to what ratios you would need to use your specific brand with", + "Stevia as main ingredient can be used", + "Sugar Substitute with Stevia as main ingredient can be used but you need to inquire to what ratios you would need to use your specific brand with" + ] + }, + { + "ctxs": [ + { + "title": "How do I make sugar-free ice cream without a machine?", + "text": "You could use sugar substitutes but you should take care to use one that is heat stable. Sugar Substitute with Stevia as main ingredient can be used but you need to inquire to what ratios you would need to use your specific brand with.Acesulfame Potassium is heat stable but is 200 times sweeter than regular sugar. The general rule of thumb I was taught is 1 gram per quarter cup of sugar.Sucralose: Granulated sucralose can be used as an equal-volume substitute for sugar. (Raw sucralose is 600 times sweeter than sugar, so you'd use less, but the granulated form contains fillers to bring it up to the normal volume.) There may be some considerations in making ice cream with this as when using this for baking the baking process is accelerated to a certain degree. Be careful with this one.Saccharin and Aspartame should be avoided because they are heat sensitive. Other more natural sugar substitutes include honey, fruit juice concentrates and refined fructose." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make sugar-free ice cream without a machine?" + }, + { + "role": "assistant", + "content": "You could use sugar substitutes but you should take care to use one that is heat stable" + }, + { + "role": "user", + "content": "What kind of base ingredients should I use?" + }, + { + "role": "assistant", + "content": "Sugar Substitute with Stevia as main ingredient can be used but you need to inquire to what ratios you would need to use your specific brand with" + }, + { + "role": "user", + "content": "Will that work with a no machine method as just freezing it and stirring it?" + } + ], + "answers": [ + "You could use sugar substitutes but you should take care to use one that is heat stable", + "You could use sugar substitutes but you should take care to use one that is heat stable", + "You could use sugar substitutes but you should take care to use one that is heat stable", + "You could use sugar substitutes but you should take care to use one that is heat stable" + ] + }, + { + "ctxs": [ + { + "title": "Does method of coagulation matter when extracting ricotta from whey?", + "text": "Ricotta cheese is made from whey left over from making cheeses using rennet, such as mozzarella. The whey is heated and an acidic element (such as vinegar, lime juice) is added to it to incite coagulation.Paneer is made by adding an acid to hot milk.To answer your question, you can make ricotta using whey left over after making mozzarella, but you cannot make it from whey left over from paneer as acids are used in it's production.Note: if ricotta is made from whole milk it will be practically identical to paneer." + } + ], + "messages": [ + { + "role": "user", + "content": "Does method of coagulation matter when extracting ricotta from whey?" + } + ], + "answers": [ + "The whey is heated and an acidic element (such as vinegar, lime juice) is added to it to incite coagulation", + "The whey is heated and an acidic element (such as vinegar, lime juice) is added to it to incite coagulation", + "whey is heated and an acidic element (such as vinegar, lime juice) is added to it to incite coagulation", + "you can make ricotta using whey left over after making mozzarella, but you cannot make it from whey left over from paneer as acids are used in it's production" + ] + }, + { + "ctxs": [ + { + "title": "Does method of coagulation matter when extracting ricotta from whey?", + "text": "Ricotta cheese is made from whey left over from making cheeses using rennet, such as mozzarella. The whey is heated and an acidic element (such as vinegar, lime juice) is added to it to incite coagulation.Paneer is made by adding an acid to hot milk.To answer your question, you can make ricotta using whey left over after making mozzarella, but you cannot make it from whey left over from paneer as acids are used in it's production.Note: if ricotta is made from whole milk it will be practically identical to paneer." + } + ], + "messages": [ + { + "role": "user", + "content": "Does method of coagulation matter when extracting ricotta from whey?" + }, + { + "role": "assistant", + "content": "The whey is heated and an acidic element (such as vinegar, lime juice) is added to it to incite coagulation" + }, + { + "role": "user", + "content": "What is Ricotta cheese made from?" + } + ], + "answers": [ + "Ricotta cheese is made from whey left over from making cheeses using rennet, such as mozzarella", + "Ricotta cheese is made from whey left over from making cheeses using rennet, such as mozzarella", + "Ricotta cheese is made from whey left over from making cheeses using rennet, such as mozzarella.", + "Ricotta cheese is made from whey left over from making cheeses using rennet, such as mozzarella." + ] + }, + { + "ctxs": [ + { + "title": "Does method of coagulation matter when extracting ricotta from whey?", + "text": "Ricotta cheese is made from whey left over from making cheeses using rennet, such as mozzarella. The whey is heated and an acidic element (such as vinegar, lime juice) is added to it to incite coagulation.Paneer is made by adding an acid to hot milk.To answer your question, you can make ricotta using whey left over after making mozzarella, but you cannot make it from whey left over from paneer as acids are used in it's production.Note: if ricotta is made from whole milk it will be practically identical to paneer." + } + ], + "messages": [ + { + "role": "user", + "content": "Does method of coagulation matter when extracting ricotta from whey?" + }, + { + "role": "assistant", + "content": "The whey is heated and an acidic element (such as vinegar, lime juice) is added to it to incite coagulation" + }, + { + "role": "user", + "content": "What is Ricotta cheese made from?" + }, + { + "role": "assistant", + "content": "Ricotta cheese is made from whey left over from making cheeses using rennet, such as mozzarella" + }, + { + "role": "user", + "content": "Can you make Ricotta from whey left over from making mozzarella?" + } + ], + "answers": [ + "you can make ricotta using whey left over after making mozzarella, but you cannot make it from whey left over from paneer as acids are used in it's production", + "you can make ricotta using whey left over after making mozzarella, but you cannot make it from whey left over from paneer as acids are used in it's production", + "Ricotta cheese is made from whey left over from making cheeses using rennet,", + "Ricotta cheese is made from whey left over from making cheeses using rennet, such as mozzarella." + ] + }, + { + "ctxs": [ + { + "title": "Does method of coagulation matter when extracting ricotta from whey?", + "text": "Ricotta cheese is made from whey left over from making cheeses using rennet, such as mozzarella. The whey is heated and an acidic element (such as vinegar, lime juice) is added to it to incite coagulation.Paneer is made by adding an acid to hot milk.To answer your question, you can make ricotta using whey left over after making mozzarella, but you cannot make it from whey left over from paneer as acids are used in it's production.Note: if ricotta is made from whole milk it will be practically identical to paneer." + } + ], + "messages": [ + { + "role": "user", + "content": "Does method of coagulation matter when extracting ricotta from whey?" + }, + { + "role": "assistant", + "content": "The whey is heated and an acidic element (such as vinegar, lime juice) is added to it to incite coagulation" + }, + { + "role": "user", + "content": "What is Ricotta cheese made from?" + }, + { + "role": "assistant", + "content": "Ricotta cheese is made from whey left over from making cheeses using rennet, such as mozzarella" + }, + { + "role": "user", + "content": "Can you make Ricotta from whey left over from making mozzarella?" + }, + { + "role": "assistant", + "content": "you can make ricotta using whey left over after making mozzarella, but you cannot make it from whey left over from paneer as acids are used in it's production" + }, + { + "role": "user", + "content": "How is Paneer made?" + } + ], + "answers": [ + "Paneer is made by adding an acid to hot milk", + "Paneer is made by adding an acid to hot milk", + "Paneer is made by adding an acid to hot milk", + "Paneer is made by adding an acid to hot milk" + ] + }, + { + "ctxs": [ + { + "title": "Does method of coagulation matter when extracting ricotta from whey?", + "text": "Ricotta cheese is made from whey left over from making cheeses using rennet, such as mozzarella. The whey is heated and an acidic element (such as vinegar, lime juice) is added to it to incite coagulation.Paneer is made by adding an acid to hot milk.To answer your question, you can make ricotta using whey left over after making mozzarella, but you cannot make it from whey left over from paneer as acids are used in it's production.Note: if ricotta is made from whole milk it will be practically identical to paneer." + } + ], + "messages": [ + { + "role": "user", + "content": "Does method of coagulation matter when extracting ricotta from whey?" + }, + { + "role": "assistant", + "content": "The whey is heated and an acidic element (such as vinegar, lime juice) is added to it to incite coagulation" + }, + { + "role": "user", + "content": "What is Ricotta cheese made from?" + }, + { + "role": "assistant", + "content": "Ricotta cheese is made from whey left over from making cheeses using rennet, such as mozzarella" + }, + { + "role": "user", + "content": "Can you make Ricotta from whey left over from making mozzarella?" + }, + { + "role": "assistant", + "content": "you can make ricotta using whey left over after making mozzarella, but you cannot make it from whey left over from paneer as acids are used in it's production" + }, + { + "role": "user", + "content": "How is Paneer made?" + }, + { + "role": "assistant", + "content": "Paneer is made by adding an acid to hot milk" + }, + { + "role": "user", + "content": "How is Paneer different compared to Ricotta?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can heavy cream be frozen?", + "text": "Heavy cream can be frozen but only if intended to be used in its liquid form (soups, sauces, etc.) It will not whip properly once frozen.I agree with Pointy that there's really no point in freezing it because it's usually dated about 2 months out from the time I'm purchasing it. Additionally, if kept cold and not left out on the counter unnecessarily (as with most dairy products) it will keep well beyond the date on the carton. I'm not a milk drinker but use it baking/cooking. If I have a recipe that requires milk I use a 50:50 ratio of heavy cream and water and haven't had any issues yet. If I was using milk it would be whole milk so it's kind of like making your own version." + } + ], + "messages": [ + { + "role": "user", + "content": "Can heavy cream be frozen?" + } + ], + "answers": [ + "Heavy cream can be frozen", + "Heavy cream can be frozen", + "Heavy cream can be frozen but only if intended to be used in its liquid form (soups, sauces, etc.) It will not whip properly once frozen.", + "Heavy cream can be frozen but only if intended to be used in its liquid form (soups, sauces, etc.) It will not whip properly once frozen" + ] + }, + { + "ctxs": [ + { + "title": "Can heavy cream be frozen?", + "text": "Heavy cream can be frozen but only if intended to be used in its liquid form (soups, sauces, etc.) It will not whip properly once frozen.I agree with Pointy that there's really no point in freezing it because it's usually dated about 2 months out from the time I'm purchasing it. Additionally, if kept cold and not left out on the counter unnecessarily (as with most dairy products) it will keep well beyond the date on the carton. I'm not a milk drinker but use it baking/cooking. If I have a recipe that requires milk I use a 50:50 ratio of heavy cream and water and haven't had any issues yet. If I was using milk it would be whole milk so it's kind of like making your own version." + } + ], + "messages": [ + { + "role": "user", + "content": "Can heavy cream be frozen?" + }, + { + "role": "assistant", + "content": "Heavy cream can be frozen" + }, + { + "role": "user", + "content": "How long will it keep in the freezer?" + } + ], + "answers": [ + "there's really no point in freezing it because it's usually dated about 2 months out from the time I'm purchasing it", + "there's really no point in freezing it because it's usually dated about 2 months out from the time I'm purchasing it", + "there's really no point in freezing it because it's usually dated about 2 months out from the time I'm purchasing it", + "it will keep well beyond the date on the carton." + ] + }, + { + "ctxs": [ + { + "title": "Can heavy cream be frozen?", + "text": "Heavy cream can be frozen but only if intended to be used in its liquid form (soups, sauces, etc.) It will not whip properly once frozen.I agree with Pointy that there's really no point in freezing it because it's usually dated about 2 months out from the time I'm purchasing it. Additionally, if kept cold and not left out on the counter unnecessarily (as with most dairy products) it will keep well beyond the date on the carton. I'm not a milk drinker but use it baking/cooking. If I have a recipe that requires milk I use a 50:50 ratio of heavy cream and water and haven't had any issues yet. If I was using milk it would be whole milk so it's kind of like making your own version." + } + ], + "messages": [ + { + "role": "user", + "content": "Can heavy cream be frozen?" + }, + { + "role": "assistant", + "content": "Heavy cream can be frozen" + }, + { + "role": "user", + "content": "How long will it keep in the freezer?" + }, + { + "role": "assistant", + "content": "there's really no point in freezing it because it's usually dated about 2 months out from the time I'm purchasing it" + }, + { + "role": "user", + "content": "What about if I'm not going to use it within two months?" + } + ], + "answers": [ + "if kept cold and not left out on the counter unnecessarily (as with most dairy products) it will keep well beyond the date on the carton", + "if kept cold and not left out on the counter unnecessarily (as with most dairy products) it will keep well beyond the date on the carton", + "it's usually dated about 2 months", + "Additionally, if kept cold and not left out on the counter unnecessarily (as with most dairy products) it will keep well beyond the date on the carton." + ] + }, + { + "ctxs": [ + { + "title": "Can heavy cream be frozen?", + "text": "Heavy cream can be frozen but only if intended to be used in its liquid form (soups, sauces, etc.) It will not whip properly once frozen.I agree with Pointy that there's really no point in freezing it because it's usually dated about 2 months out from the time I'm purchasing it. Additionally, if kept cold and not left out on the counter unnecessarily (as with most dairy products) it will keep well beyond the date on the carton. I'm not a milk drinker but use it baking/cooking. If I have a recipe that requires milk I use a 50:50 ratio of heavy cream and water and haven't had any issues yet. If I was using milk it would be whole milk so it's kind of like making your own version." + } + ], + "messages": [ + { + "role": "user", + "content": "Can heavy cream be frozen?" + }, + { + "role": "assistant", + "content": "Heavy cream can be frozen" + }, + { + "role": "user", + "content": "How long will it keep in the freezer?" + }, + { + "role": "assistant", + "content": "there's really no point in freezing it because it's usually dated about 2 months out from the time I'm purchasing it" + }, + { + "role": "user", + "content": "What about if I'm not going to use it within two months?" + }, + { + "role": "assistant", + "content": "if kept cold and not left out on the counter unnecessarily (as with most dairy products) it will keep well beyond the date on the carton" + }, + { + "role": "user", + "content": "Once it's frozen, can it be thawed and used to make whipped cream?" + } + ], + "answers": [ + "It will not whip properly once frozen", + "It will not whip properly once frozen", + "Heavy cream can be frozen but only if intended to be used in its liquid form (soups, sauces, etc.) It will not whip properly once frozen.", + "It will not whip properly once frozen." + ] + }, + { + "ctxs": [ + { + "title": "Can heavy cream be frozen?", + "text": "Heavy cream can be frozen but only if intended to be used in its liquid form (soups, sauces, etc.) It will not whip properly once frozen.I agree with Pointy that there's really no point in freezing it because it's usually dated about 2 months out from the time I'm purchasing it. Additionally, if kept cold and not left out on the counter unnecessarily (as with most dairy products) it will keep well beyond the date on the carton. I'm not a milk drinker but use it baking/cooking. If I have a recipe that requires milk I use a 50:50 ratio of heavy cream and water and haven't had any issues yet. If I was using milk it would be whole milk so it's kind of like making your own version." + } + ], + "messages": [ + { + "role": "user", + "content": "Can heavy cream be frozen?" + }, + { + "role": "assistant", + "content": "Heavy cream can be frozen" + }, + { + "role": "user", + "content": "How long will it keep in the freezer?" + }, + { + "role": "assistant", + "content": "there's really no point in freezing it because it's usually dated about 2 months out from the time I'm purchasing it" + }, + { + "role": "user", + "content": "What about if I'm not going to use it within two months?" + }, + { + "role": "assistant", + "content": "if kept cold and not left out on the counter unnecessarily (as with most dairy products) it will keep well beyond the date on the carton" + }, + { + "role": "user", + "content": "Once it's frozen, can it be thawed and used to make whipped cream?" + }, + { + "role": "assistant", + "content": "It will not whip properly once frozen" + }, + { + "role": "user", + "content": "What would I be able to use it for after being frozen?" + } + ], + "answers": [ + "in its liquid form (soups, sauces, etc", + "in its liquid form (soups, sauces, etc", + "soups, sauces, etc.", + "soups, sauces" + ] + }, + { + "ctxs": [ + { + "title": "Vodka for crispy wings - substitute?", + "text": "Given the science as Kenji Alt explained it in his article, the key fact of the vodka is that it is 80 proof, or 40% alchohol.So beer, which usually is on the order of 4 to 6 percent alcohol (yes, there are outliers) will not have the same level of inhibition of the gluten formation.The vodka is not the only factor in the recipe leading to crispiness and good crust, so you will probably still get very good results with the beer, assuming you like the flavor profile it brings to the wings, but it won't be quite the same.If you use another liquer that is on the order of 80 proof, again assuming you like the flavor profile, you should get quite similar results. This would include mixing grain alcohol with water or orange juice or whatever to the appropriate ratio.Other than some white wine for cooking, though, I don't buy spirits so I don't what would be more economical--and that might vary from region to region." + } + ], + "messages": [ + { + "role": "user", + "content": "Vodka for crispy wings - substitute?" + } + ], + "answers": [ + "If you use another liquer that is on the order of 80 proof, again assuming you like the flavor profile, you should get quite similar results", + "If you use another liquer that is on the order of 80 proof, again assuming you like the flavor profile, you should get quite similar results", + "f you use another liquer that is on the order of 80 proof, again assuming you like the flavor profile, you should get quite similar result", + "This would include mixing grain alcohol with water or orange juice or whatever to the appropriate ratio." + ] + }, + { + "ctxs": [ + { + "title": "Vodka for crispy wings - substitute?", + "text": "Given the science as Kenji Alt explained it in his article, the key fact of the vodka is that it is 80 proof, or 40% alchohol.So beer, which usually is on the order of 4 to 6 percent alcohol (yes, there are outliers) will not have the same level of inhibition of the gluten formation.The vodka is not the only factor in the recipe leading to crispiness and good crust, so you will probably still get very good results with the beer, assuming you like the flavor profile it brings to the wings, but it won't be quite the same.If you use another liquer that is on the order of 80 proof, again assuming you like the flavor profile, you should get quite similar results. This would include mixing grain alcohol with water or orange juice or whatever to the appropriate ratio.Other than some white wine for cooking, though, I don't buy spirits so I don't what would be more economical--and that might vary from region to region." + } + ], + "messages": [ + { + "role": "user", + "content": "Vodka for crispy wings - substitute?" + }, + { + "role": "assistant", + "content": "If you use another liquer that is on the order of 80 proof, again assuming you like the flavor profile, you should get quite similar results" + }, + { + "role": "user", + "content": "Is there anything cheaper than vodka that you know of?" + } + ], + "answers": [ + "I don't buy spirits so I don't what would be more economica", + "I don't buy spirits so I don't what would be more economica", + "I don't buy spirits so I don't what would be more economical--and that might vary from region to region.", + "I don't buy spirits so I don't what would be more economica" + ] + }, + { + "ctxs": [ + { + "title": "Vodka for crispy wings - substitute?", + "text": "Given the science as Kenji Alt explained it in his article, the key fact of the vodka is that it is 80 proof, or 40% alchohol.So beer, which usually is on the order of 4 to 6 percent alcohol (yes, there are outliers) will not have the same level of inhibition of the gluten formation.The vodka is not the only factor in the recipe leading to crispiness and good crust, so you will probably still get very good results with the beer, assuming you like the flavor profile it brings to the wings, but it won't be quite the same.If you use another liquer that is on the order of 80 proof, again assuming you like the flavor profile, you should get quite similar results. This would include mixing grain alcohol with water or orange juice or whatever to the appropriate ratio.Other than some white wine for cooking, though, I don't buy spirits so I don't what would be more economical--and that might vary from region to region." + } + ], + "messages": [ + { + "role": "user", + "content": "Vodka for crispy wings - substitute?" + }, + { + "role": "assistant", + "content": "If you use another liquer that is on the order of 80 proof, again assuming you like the flavor profile, you should get quite similar results" + }, + { + "role": "user", + "content": "Is there anything cheaper than vodka that you know of?" + }, + { + "role": "assistant", + "content": "I don't buy spirits so I don't what would be more economica" + }, + { + "role": "user", + "content": "Will a beer batter do the same thing?" + } + ], + "answers": [ + "beer, which usually is on the order of 4 to 6 percent alcohol (yes, there are outliers) will not have the same level of inhibition of the gluten formation", + "beer, which usually is on the order of 4 to 6 percent alcohol (yes, there are outliers) will not have the same level of inhibition of the gluten formation", + "So beer, which usually is on the order of 4 to 6 percent alcohol (yes, there are outliers) will not have the same level of inhibition of the gluten formation.", + "beer, which usually is on the order of 4 to 6 percent alcohol (yes, there are outliers) will not have the same level of inhibition of the gluten formation" + ] + }, + { + "ctxs": [ + { + "title": "Vodka for crispy wings - substitute?", + "text": "Given the science as Kenji Alt explained it in his article, the key fact of the vodka is that it is 80 proof, or 40% alchohol.So beer, which usually is on the order of 4 to 6 percent alcohol (yes, there are outliers) will not have the same level of inhibition of the gluten formation.The vodka is not the only factor in the recipe leading to crispiness and good crust, so you will probably still get very good results with the beer, assuming you like the flavor profile it brings to the wings, but it won't be quite the same.If you use another liquer that is on the order of 80 proof, again assuming you like the flavor profile, you should get quite similar results. This would include mixing grain alcohol with water or orange juice or whatever to the appropriate ratio.Other than some white wine for cooking, though, I don't buy spirits so I don't what would be more economical--and that might vary from region to region." + } + ], + "messages": [ + { + "role": "user", + "content": "Vodka for crispy wings - substitute?" + }, + { + "role": "assistant", + "content": "If you use another liquer that is on the order of 80 proof, again assuming you like the flavor profile, you should get quite similar results" + }, + { + "role": "user", + "content": "Is there anything cheaper than vodka that you know of?" + }, + { + "role": "assistant", + "content": "I don't buy spirits so I don't what would be more economica" + }, + { + "role": "user", + "content": "Will a beer batter do the same thing?" + }, + { + "role": "assistant", + "content": "beer, which usually is on the order of 4 to 6 percent alcohol (yes, there are outliers) will not have the same level of inhibition of the gluten formation" + }, + { + "role": "user", + "content": "What would be the difference in the crust between beer and vodka?" + } + ], + "answers": [ + "you will probably still get very good results with the beer, assuming you like the flavor profile it brings to the wings, but it won't be quite the same", + "you will probably still get very good results with the beer, assuming you like the flavor profile it brings to the wings, but it won't be quite the same", + "The vodka is not the only factor in the recipe leading to crispiness and good crust, so you will probably still get very good results with the beer", + "crispiness and good crust" + ] + }, + { + "ctxs": [ + { + "title": "Can I \"re-caramelize\" meat after a failed braising attempt?", + "text": "I gave it a shot! I took the oxtails out and seared them in a cast iron pan underneath the broiler in my oven. Once they were pretty much blackened on all sides, I dropped in a bit of the stew and simmered it down very briefly using residual heat from the cast iron. It was a surprise how quickly it infused with the caramel flavor from the meat. I added the reduction and meat back to the original stew and it has a decent, robust flavor like I'd hoped. Not ideal, but a good way to compensate for expenses in \"cutting corners\".The one downside is that my \"fast braise\" in the cast iron seemed to have diminished the seasoning slightly. I rinsed and wiped the pan dry then coated with some oil and put it back under the broiler briefly." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I \"re-caramelize\" meat after a failed braising attempt?" + } + ], + "answers": [ + "Not ideal, but a good way to compensate for expenses in \"cutting corners", + "Not ideal, but a good way to compensate for expenses in \"cutting corners", + "Not ideal, but a good way to compensate for expenses in \"cutting corners", + "I gave it a shot!" + ] + }, + { + "ctxs": [ + { + "title": "Can I \"re-caramelize\" meat after a failed braising attempt?", + "text": "I gave it a shot! I took the oxtails out and seared them in a cast iron pan underneath the broiler in my oven. Once they were pretty much blackened on all sides, I dropped in a bit of the stew and simmered it down very briefly using residual heat from the cast iron. It was a surprise how quickly it infused with the caramel flavor from the meat. I added the reduction and meat back to the original stew and it has a decent, robust flavor like I'd hoped. Not ideal, but a good way to compensate for expenses in \"cutting corners\".The one downside is that my \"fast braise\" in the cast iron seemed to have diminished the seasoning slightly. I rinsed and wiped the pan dry then coated with some oil and put it back under the broiler briefly." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I \"re-caramelize\" meat after a failed braising attempt?" + }, + { + "role": "assistant", + "content": "Not ideal, but a good way to compensate for expenses in \"cutting corners" + }, + { + "role": "user", + "content": "What is the best way to go about it?" + } + ], + "answers": [ + "took the oxtails out and seared them in a cast iron pan underneath the broiler in my oven", + "took the oxtails out and seared them in a cast iron pan underneath the broiler in my oven", + "I added the reduction and meat back to the original stew", + "I dropped in a bit of the stew and simmered it down very briefly using residual heat from the cast iron." + ] + }, + { + "ctxs": [ + { + "title": "Can I \"re-caramelize\" meat after a failed braising attempt?", + "text": "I gave it a shot! I took the oxtails out and seared them in a cast iron pan underneath the broiler in my oven. Once they were pretty much blackened on all sides, I dropped in a bit of the stew and simmered it down very briefly using residual heat from the cast iron. It was a surprise how quickly it infused with the caramel flavor from the meat. I added the reduction and meat back to the original stew and it has a decent, robust flavor like I'd hoped. Not ideal, but a good way to compensate for expenses in \"cutting corners\".The one downside is that my \"fast braise\" in the cast iron seemed to have diminished the seasoning slightly. I rinsed and wiped the pan dry then coated with some oil and put it back under the broiler briefly." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I \"re-caramelize\" meat after a failed braising attempt?" + }, + { + "role": "assistant", + "content": "Not ideal, but a good way to compensate for expenses in \"cutting corners" + }, + { + "role": "user", + "content": "What is the best way to go about it?" + }, + { + "role": "assistant", + "content": "took the oxtails out and seared them in a cast iron pan underneath the broiler in my oven" + }, + { + "role": "user", + "content": "I was attempting to make stew, is there anyway I might be able to save the stew?" + } + ], + "answers": [ + "Once they were pretty much blackened on all sides, I dropped in a bit of the stew", + "Once they were pretty much blackened on all sides, I dropped in a bit of the stew", + "I dropped in a bit of the stew and simmered it down very briefly using residual heat from the cast iron. It was a surprise how quickly it infused with the caramel flavor from the meat.", + "rinsed and wiped the pan dry then coated with some oil and put it back under the broiler briefly." + ] + }, + { + "ctxs": [ + { + "title": "Can I \"re-caramelize\" meat after a failed braising attempt?", + "text": "I gave it a shot! I took the oxtails out and seared them in a cast iron pan underneath the broiler in my oven. Once they were pretty much blackened on all sides, I dropped in a bit of the stew and simmered it down very briefly using residual heat from the cast iron. It was a surprise how quickly it infused with the caramel flavor from the meat. I added the reduction and meat back to the original stew and it has a decent, robust flavor like I'd hoped. Not ideal, but a good way to compensate for expenses in \"cutting corners\".The one downside is that my \"fast braise\" in the cast iron seemed to have diminished the seasoning slightly. I rinsed and wiped the pan dry then coated with some oil and put it back under the broiler briefly." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I \"re-caramelize\" meat after a failed braising attempt?" + }, + { + "role": "assistant", + "content": "Not ideal, but a good way to compensate for expenses in \"cutting corners" + }, + { + "role": "user", + "content": "What is the best way to go about it?" + }, + { + "role": "assistant", + "content": "took the oxtails out and seared them in a cast iron pan underneath the broiler in my oven" + }, + { + "role": "user", + "content": "I was attempting to make stew, is there anyway I might be able to save the stew?" + }, + { + "role": "assistant", + "content": "Once they were pretty much blackened on all sides, I dropped in a bit of the stew" + }, + { + "role": "user", + "content": "Okay, is there a way to save it without your a cast iron pan?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can I \"re-caramelize\" meat after a failed braising attempt?", + "text": "I gave it a shot! I took the oxtails out and seared them in a cast iron pan underneath the broiler in my oven. Once they were pretty much blackened on all sides, I dropped in a bit of the stew and simmered it down very briefly using residual heat from the cast iron. It was a surprise how quickly it infused with the caramel flavor from the meat. I added the reduction and meat back to the original stew and it has a decent, robust flavor like I'd hoped. Not ideal, but a good way to compensate for expenses in \"cutting corners\".The one downside is that my \"fast braise\" in the cast iron seemed to have diminished the seasoning slightly. I rinsed and wiped the pan dry then coated with some oil and put it back under the broiler briefly." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I \"re-caramelize\" meat after a failed braising attempt?" + }, + { + "role": "assistant", + "content": "Not ideal, but a good way to compensate for expenses in \"cutting corners" + }, + { + "role": "user", + "content": "What is the best way to go about it?" + }, + { + "role": "assistant", + "content": "took the oxtails out and seared them in a cast iron pan underneath the broiler in my oven" + }, + { + "role": "user", + "content": "I was attempting to make stew, is there anyway I might be able to save the stew?" + }, + { + "role": "assistant", + "content": "Once they were pretty much blackened on all sides, I dropped in a bit of the stew" + }, + { + "role": "user", + "content": "Okay, is there a way to save it without your a cast iron pan?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you think I could do it in a non-stick pan?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What is slow cooking and what it is good for?", + "text": "Generally, slow-cooking means any food preparation method which relies on using low-heat for a long amount of time. Barbecues, smokers, luau pits, and low-heat ovens could all qualify. The benefit of slow-cooking, generally, is that food becomes incredibly tender, as all of its connective tissues break down. Also, flavor can infuse over time and provide deeper results than with virtually any other method. Lastly, long-cooking times create a celebratory atmosphere where food is the focal point of a social gathering.Specifically, slow-cooking refers to the 'slow-cooker' a counter-top set-up which has a large, electronically heated ceramic bowl and a glass lid. It usually has only a few settings, such as 'low', 'medium', and 'high'. The benefit of slow-cooking in a slow-cooker is mainly convenience. These units are safe enough to turn on before work and return to before dinner, with fully-cooked, piping hot food ready to go. The slow-cooker is geared towards 'one-pot' recipes, which means they require minimal food preparation. You simply cut up the ingredients in fairly large chunks, add seasoning, and liquid, and that's it. They are a favorite of working parents, but increasingly, also a device for more advanced experimentation." + } + ], + "messages": [ + { + "role": "user", + "content": "What is slow cooking and what it is good for?Do you do much slow cooking?" + } + ], + "answers": [ + "slow-cooking means any food preparation method which relies on using low-heat for a long amount of time", + "slow-cooking means any food preparation method which relies on using low-heat for a long amount of time", + "Generally, slow-cooking means any food preparation method which relies on using low-heat for a long amount of time.", + "Generally, slow-cooking means any food preparation method which relies on using low-heat for a long amount of time." + ] + }, + { + "ctxs": [ + { + "title": "What is slow cooking and what it is good for?", + "text": "Generally, slow-cooking means any food preparation method which relies on using low-heat for a long amount of time. Barbecues, smokers, luau pits, and low-heat ovens could all qualify. The benefit of slow-cooking, generally, is that food becomes incredibly tender, as all of its connective tissues break down. Also, flavor can infuse over time and provide deeper results than with virtually any other method. Lastly, long-cooking times create a celebratory atmosphere where food is the focal point of a social gathering.Specifically, slow-cooking refers to the 'slow-cooker' a counter-top set-up which has a large, electronically heated ceramic bowl and a glass lid. It usually has only a few settings, such as 'low', 'medium', and 'high'. The benefit of slow-cooking in a slow-cooker is mainly convenience. These units are safe enough to turn on before work and return to before dinner, with fully-cooked, piping hot food ready to go. The slow-cooker is geared towards 'one-pot' recipes, which means they require minimal food preparation. You simply cut up the ingredients in fairly large chunks, add seasoning, and liquid, and that's it. They are a favorite of working parents, but increasingly, also a device for more advanced experimentation." + } + ], + "messages": [ + { + "role": "user", + "content": "What is slow cooking and what it is good for?Do you do much slow cooking?" + }, + { + "role": "assistant", + "content": "slow-cooking means any food preparation method which relies on using low-heat for a long amount of time" + }, + { + "role": "user", + "content": "Do you have a slow cooker" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Using whole uncored apples in chutney?", + "text": "Apple cores contain more pectin than the rest of the apple, so including the cores will likely get you a thicker, more gelled chutney. With enough cooking they'll indeed soften, as long as it's an apple variety that softens when cooked (as opposed to baking varieties that hold their shape) so it's really just the seeds you'd have to worry about. Sounds like the recipe doesn't really deal with them, so I guess you'd have to pick them out after chopping, or strain or pick them out at the end." + } + ], + "messages": [ + { + "role": "user", + "content": "Could I used whole, uncored apples in chutney?" + } + ], + "answers": [ + "Apple cores contain more pectin than the rest of the apple, so including the cores will likely get you a thicker, more gelled chutney", + "Apple cores contain more pectin than the rest of the apple, so including the cores will likely get you a thicker, more gelled chutney", + "Apple cores contain more pectin than the rest of the apple, so including the cores will likely get you a thicker, more gelled chutney.", + "Apple cores contain more pectin than the rest of the apple, so including the cores will likely get you a thicker, more gelled chutney" + ] + }, + { + "ctxs": [ + { + "title": "Using whole uncored apples in chutney?", + "text": "Apple cores contain more pectin than the rest of the apple, so including the cores will likely get you a thicker, more gelled chutney. With enough cooking they'll indeed soften, as long as it's an apple variety that softens when cooked (as opposed to baking varieties that hold their shape) so it's really just the seeds you'd have to worry about. Sounds like the recipe doesn't really deal with them, so I guess you'd have to pick them out after chopping, or strain or pick them out at the end." + } + ], + "messages": [ + { + "role": "user", + "content": "Could I used whole, uncored apples in chutney?" + }, + { + "role": "assistant", + "content": "Apple cores contain more pectin than the rest of the apple, so including the cores will likely get you a thicker, more gelled chutney" + }, + { + "role": "user", + "content": "Will vinegar soften the core and seeds?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Using whole uncored apples in chutney?", + "text": "Apple cores contain more pectin than the rest of the apple, so including the cores will likely get you a thicker, more gelled chutney. With enough cooking they'll indeed soften, as long as it's an apple variety that softens when cooked (as opposed to baking varieties that hold their shape) so it's really just the seeds you'd have to worry about. Sounds like the recipe doesn't really deal with them, so I guess you'd have to pick them out after chopping, or strain or pick them out at the end." + } + ], + "messages": [ + { + "role": "user", + "content": "Could I used whole, uncored apples in chutney?" + }, + { + "role": "assistant", + "content": "Apple cores contain more pectin than the rest of the apple, so including the cores will likely get you a thicker, more gelled chutney" + }, + { + "role": "user", + "content": "Will vinegar soften the core and seeds?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do I have to peel the apples?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Using whole uncored apples in chutney?", + "text": "Apple cores contain more pectin than the rest of the apple, so including the cores will likely get you a thicker, more gelled chutney. With enough cooking they'll indeed soften, as long as it's an apple variety that softens when cooked (as opposed to baking varieties that hold their shape) so it's really just the seeds you'd have to worry about. Sounds like the recipe doesn't really deal with them, so I guess you'd have to pick them out after chopping, or strain or pick them out at the end." + } + ], + "messages": [ + { + "role": "user", + "content": "Could I used whole, uncored apples in chutney?" + }, + { + "role": "assistant", + "content": "Apple cores contain more pectin than the rest of the apple, so including the cores will likely get you a thicker, more gelled chutney" + }, + { + "role": "user", + "content": "Will vinegar soften the core and seeds?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do I have to peel the apples?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Will the core change the taste of the chutney?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why are eggs not stored in the fridge better in baking?", + "text": "This isn't at all exclusive to eggs, searing off a really cold (fresh, not frozen) steak will get you a tough steak. Unless the recipe depends on the behavior of a protein as refrigerated, proteins are better to work with at room temperature.Think of the egg yolk and white sort of like ice cream; the warmer it becomes, the more distinctly the viscosity changes. Beating cold egg whites to stiff peaks is one heck of a workout :) Cold yolks are also very likely to result in 'broken' emulsions. In your specific case, cold eggs simply won't incorporate into the mix in a manner that's consistent with what the recipe previously produced. The difference would depend on the recipe, but in most cases, not subtle. Things would be denser than ideal, or just simply not hold together very well. It really depends on what you're doing." + } + ], + "messages": [ + { + "role": "user", + "content": "Why are eggs not stored in the fridge better in baking?" + } + ], + "answers": [ + "Unless the recipe depends on the behavior of a protein as refrigerated, proteins are better to work with at room temperature", + "Unless the recipe depends on the behavior of a protein as refrigerated, proteins are better to work with at room temperature", + "proteins are better to work with at room temperature", + "proteins are better to work with at room temperature" + ] + }, + { + "ctxs": [ + { + "title": "Why are eggs not stored in the fridge better in baking?", + "text": "This isn't at all exclusive to eggs, searing off a really cold (fresh, not frozen) steak will get you a tough steak. Unless the recipe depends on the behavior of a protein as refrigerated, proteins are better to work with at room temperature.Think of the egg yolk and white sort of like ice cream; the warmer it becomes, the more distinctly the viscosity changes. Beating cold egg whites to stiff peaks is one heck of a workout :) Cold yolks are also very likely to result in 'broken' emulsions. In your specific case, cold eggs simply won't incorporate into the mix in a manner that's consistent with what the recipe previously produced. The difference would depend on the recipe, but in most cases, not subtle. Things would be denser than ideal, or just simply not hold together very well. It really depends on what you're doing." + } + ], + "messages": [ + { + "role": "user", + "content": "Why are eggs not stored in the fridge better in baking?" + }, + { + "role": "assistant", + "content": "Unless the recipe depends on the behavior of a protein as refrigerated, proteins are better to work with at room temperature" + }, + { + "role": "user", + "content": "which would you recommend, refrigerated or room temperature?" + } + ], + "answers": [ + "The difference would depend on the recipe, but in most cases, not subtle. Things would be denser than ideal, or just simply not hold together very well. It really depends on what you're doing", + "The difference would depend on the recipe, but in most cases, not subtle. Things would be denser than ideal, or just simply not hold together very well. It really depends on what you're doing", + "The difference would depend on the recipe, but in most cases, not subtle. Things would be denser than ideal, or just simply not hold together very well. It really depends on what you're doing", + "In your specific case, cold eggs simply won't incorporate into the mix in a manner that's consistent with what the recipe previously produced." + ] + }, + { + "ctxs": [ + { + "title": "Why are eggs not stored in the fridge better in baking?", + "text": "This isn't at all exclusive to eggs, searing off a really cold (fresh, not frozen) steak will get you a tough steak. Unless the recipe depends on the behavior of a protein as refrigerated, proteins are better to work with at room temperature.Think of the egg yolk and white sort of like ice cream; the warmer it becomes, the more distinctly the viscosity changes. Beating cold egg whites to stiff peaks is one heck of a workout :) Cold yolks are also very likely to result in 'broken' emulsions. In your specific case, cold eggs simply won't incorporate into the mix in a manner that's consistent with what the recipe previously produced. The difference would depend on the recipe, but in most cases, not subtle. Things would be denser than ideal, or just simply not hold together very well. It really depends on what you're doing." + } + ], + "messages": [ + { + "role": "user", + "content": "Why are eggs not stored in the fridge better in baking?" + }, + { + "role": "assistant", + "content": "Unless the recipe depends on the behavior of a protein as refrigerated, proteins are better to work with at room temperature" + }, + { + "role": "user", + "content": "which would you recommend, refrigerated or room temperature?" + }, + { + "role": "assistant", + "content": "The difference would depend on the recipe, but in most cases, not subtle. Things would be denser than ideal, or just simply not hold together very well. It really depends on what you're doing" + }, + { + "role": "user", + "content": "can you substitute eggs for something else in baking?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why are eggs not stored in the fridge better in baking?", + "text": "This isn't at all exclusive to eggs, searing off a really cold (fresh, not frozen) steak will get you a tough steak. Unless the recipe depends on the behavior of a protein as refrigerated, proteins are better to work with at room temperature.Think of the egg yolk and white sort of like ice cream; the warmer it becomes, the more distinctly the viscosity changes. Beating cold egg whites to stiff peaks is one heck of a workout :) Cold yolks are also very likely to result in 'broken' emulsions. In your specific case, cold eggs simply won't incorporate into the mix in a manner that's consistent with what the recipe previously produced. The difference would depend on the recipe, but in most cases, not subtle. Things would be denser than ideal, or just simply not hold together very well. It really depends on what you're doing." + } + ], + "messages": [ + { + "role": "user", + "content": "Why are eggs not stored in the fridge better in baking?" + }, + { + "role": "assistant", + "content": "Unless the recipe depends on the behavior of a protein as refrigerated, proteins are better to work with at room temperature" + }, + { + "role": "user", + "content": "which would you recommend, refrigerated or room temperature?" + }, + { + "role": "assistant", + "content": "The difference would depend on the recipe, but in most cases, not subtle. Things would be denser than ideal, or just simply not hold together very well. It really depends on what you're doing" + }, + { + "role": "user", + "content": "can you substitute eggs for something else in baking?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "what if you are making omelettes does the egg temperature make a difference?" + } + ], + "answers": [ + "Things would be denser than ideal, or just simply not hold together very well", + "Things would be denser than ideal, or just simply not hold together very well", + "Things would be denser than ideal, or just simply not hold together very well", + "Things would be denser than ideal, or just simply not hold together very well" + ] + }, + { + "ctxs": [ + { + "title": "Why is my avocado tough and rubbery?", + "text": "It's simply not ripe yetDon't buy avocado's or any other fruit and vegetable in pre-packed bags, you cannot tell what state they are inBuy from a local grocer whom you can trust, and therefore can get honest answers on the state of the produceAvocados are usually sold unripe for shipping reasons. Buy ahead of need, and let them ripen at room temperature (2 to 7 days). They will keep in the fridge if you need them latter than thatTo recover an peeled unripe avocado, you can cube it, and then cook it in the microwave in short bursts to soften it. It's only good for salsa or sauce at that point though. One advantage of slightly cooking avocado is that the green colour becomes more intense, I suspect this explains the guacamole colour from many fast food vendors :-)" + } + ], + "messages": [ + { + "role": "user", + "content": "Why is my avocado tough and rubbery?" + } + ], + "answers": [ + "It's simply not ripe yet", + "It's simply not ripe yet", + "It's simply not ripe yetDon't buy avocado's or any other fruit and vegetable in pre-packed bags, you cannot tell what state they are in", + "It's simply not ripe yet" + ] + }, + { + "ctxs": [ + { + "title": "Why is my avocado tough and rubbery?", + "text": "It's simply not ripe yetDon't buy avocado's or any other fruit and vegetable in pre-packed bags, you cannot tell what state they are inBuy from a local grocer whom you can trust, and therefore can get honest answers on the state of the produceAvocados are usually sold unripe for shipping reasons. Buy ahead of need, and let them ripen at room temperature (2 to 7 days). They will keep in the fridge if you need them latter than thatTo recover an peeled unripe avocado, you can cube it, and then cook it in the microwave in short bursts to soften it. It's only good for salsa or sauce at that point though. One advantage of slightly cooking avocado is that the green colour becomes more intense, I suspect this explains the guacamole colour from many fast food vendors :-)" + } + ], + "messages": [ + { + "role": "user", + "content": "Why is my avocado tough and rubbery?" + }, + { + "role": "assistant", + "content": "It's simply not ripe yet" + }, + { + "role": "user", + "content": "Is that why the pit won't come out?" + } + ], + "answers": [ + "To recover an peeled unripe avocado, you can cube it, and then cook it in the microwave in short bursts to soften it. It's only good for salsa or sauce at that point though", + "To recover an peeled unripe avocado, you can cube it, and then cook it in the microwave in short bursts to soften it. It's only good for salsa or sauce at that point though", + "It's simply not ripe yet", + "It's simply not ripe yet" + ] + }, + { + "ctxs": [ + { + "title": "Why is my avocado tough and rubbery?", + "text": "It's simply not ripe yetDon't buy avocado's or any other fruit and vegetable in pre-packed bags, you cannot tell what state they are inBuy from a local grocer whom you can trust, and therefore can get honest answers on the state of the produceAvocados are usually sold unripe for shipping reasons. Buy ahead of need, and let them ripen at room temperature (2 to 7 days). They will keep in the fridge if you need them latter than thatTo recover an peeled unripe avocado, you can cube it, and then cook it in the microwave in short bursts to soften it. It's only good for salsa or sauce at that point though. One advantage of slightly cooking avocado is that the green colour becomes more intense, I suspect this explains the guacamole colour from many fast food vendors :-)" + } + ], + "messages": [ + { + "role": "user", + "content": "Why is my avocado tough and rubbery?" + }, + { + "role": "assistant", + "content": "It's simply not ripe yet" + }, + { + "role": "user", + "content": "Is that why the pit won't come out?" + }, + { + "role": "assistant", + "content": "To recover an peeled unripe avocado, you can cube it, and then cook it in the microwave in short bursts to soften it. It's only good for salsa or sauce at that point though" + }, + { + "role": "user", + "content": "How do you tell when an avocado is ripe?" + } + ], + "answers": [ + "", + "", + "", + "" + ] + }, + { + "ctxs": [ + { + "title": "Why is my avocado tough and rubbery?", + "text": "It's simply not ripe yetDon't buy avocado's or any other fruit and vegetable in pre-packed bags, you cannot tell what state they are inBuy from a local grocer whom you can trust, and therefore can get honest answers on the state of the produceAvocados are usually sold unripe for shipping reasons. Buy ahead of need, and let them ripen at room temperature (2 to 7 days). They will keep in the fridge if you need them latter than thatTo recover an peeled unripe avocado, you can cube it, and then cook it in the microwave in short bursts to soften it. It's only good for salsa or sauce at that point though. One advantage of slightly cooking avocado is that the green colour becomes more intense, I suspect this explains the guacamole colour from many fast food vendors :-)" + } + ], + "messages": [ + { + "role": "user", + "content": "Why is my avocado tough and rubbery?" + }, + { + "role": "assistant", + "content": "It's simply not ripe yet" + }, + { + "role": "user", + "content": "Is that why the pit won't come out?" + }, + { + "role": "assistant", + "content": "To recover an peeled unripe avocado, you can cube it, and then cook it in the microwave in short bursts to soften it. It's only good for salsa or sauce at that point though" + }, + { + "role": "user", + "content": "How do you tell when an avocado is ripe?" + }, + { + "role": "assistant", + "content": "" + }, + { + "role": "user", + "content": "Can you speed up the ripening process?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why is my avocado tough and rubbery?", + "text": "It's simply not ripe yetDon't buy avocado's or any other fruit and vegetable in pre-packed bags, you cannot tell what state they are inBuy from a local grocer whom you can trust, and therefore can get honest answers on the state of the produceAvocados are usually sold unripe for shipping reasons. Buy ahead of need, and let them ripen at room temperature (2 to 7 days). They will keep in the fridge if you need them latter than thatTo recover an peeled unripe avocado, you can cube it, and then cook it in the microwave in short bursts to soften it. It's only good for salsa or sauce at that point though. One advantage of slightly cooking avocado is that the green colour becomes more intense, I suspect this explains the guacamole colour from many fast food vendors :-)" + } + ], + "messages": [ + { + "role": "user", + "content": "Why is my avocado tough and rubbery?" + }, + { + "role": "assistant", + "content": "It's simply not ripe yet" + }, + { + "role": "user", + "content": "Is that why the pit won't come out?" + }, + { + "role": "assistant", + "content": "To recover an peeled unripe avocado, you can cube it, and then cook it in the microwave in short bursts to soften it. It's only good for salsa or sauce at that point though" + }, + { + "role": "user", + "content": "How do you tell when an avocado is ripe?" + }, + { + "role": "assistant", + "content": "" + }, + { + "role": "user", + "content": "Can you speed up the ripening process?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Should you leave them at room temperature to ripen?" + } + ], + "answers": [ + "Buy ahead of need, and let them ripen at room temperature (2 to 7 days). They will keep in the fridge if you need them latter than that", + "Buy ahead of need, and let them ripen at room temperature (2 to 7 days). They will keep in the fridge if you need them latter than that", + "let them ripen at room temperature (2 to 7 days).", + "let them ripen at room temperature (2 to 7 days" + ] + }, + { + "ctxs": [ + { + "title": "Why is my avocado tough and rubbery?", + "text": "It's simply not ripe yetDon't buy avocado's or any other fruit and vegetable in pre-packed bags, you cannot tell what state they are inBuy from a local grocer whom you can trust, and therefore can get honest answers on the state of the produceAvocados are usually sold unripe for shipping reasons. Buy ahead of need, and let them ripen at room temperature (2 to 7 days). They will keep in the fridge if you need them latter than thatTo recover an peeled unripe avocado, you can cube it, and then cook it in the microwave in short bursts to soften it. It's only good for salsa or sauce at that point though. One advantage of slightly cooking avocado is that the green colour becomes more intense, I suspect this explains the guacamole colour from many fast food vendors :-)" + } + ], + "messages": [ + { + "role": "user", + "content": "Why is my avocado tough and rubbery?" + }, + { + "role": "assistant", + "content": "It's simply not ripe yet" + }, + { + "role": "user", + "content": "Is that why the pit won't come out?" + }, + { + "role": "assistant", + "content": "To recover an peeled unripe avocado, you can cube it, and then cook it in the microwave in short bursts to soften it. It's only good for salsa or sauce at that point though" + }, + { + "role": "user", + "content": "How do you tell when an avocado is ripe?" + }, + { + "role": "assistant", + "content": "" + }, + { + "role": "user", + "content": "Can you speed up the ripening process?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Should you leave them at room temperature to ripen?" + }, + { + "role": "assistant", + "content": "Buy ahead of need, and let them ripen at room temperature (2 to 7 days). They will keep in the fridge if you need them latter than that" + }, + { + "role": "user", + "content": "Does refrigerating them slow down the ripening process?" + } + ], + "answers": [ + "They will keep in the fridge", + "They will keep in the fridge", + "They will keep in the fridge", + "They will keep in the fridge if you need them latter than thatTo recover an peeled unripe avocado, you can cube it, and then cook it in the microwave in short bursts to soften it." + ] + }, + { + "ctxs": [ + { + "title": "What is the best way to douse a charcoal grill?", + "text": "Instead of dousing the coals, in a primitive setup, you would be better served to manipulate distance from heat source as your form of temperature control. It can be as simple as adding or removing bricks to space your grill from your flame, or as complicated as a pulley-based system to raise or lower your grate.Using water will cause your coals to smolder, which can give off creosote (less likely with charcoal than wood, but still a possibility). This can impart a rather nasty flavor into your food.If you are unable to or uncomfortable with changing your grate distance, then salt or some other dry smothering agent would be viable." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best way to douse a charcoal grill?" + } + ], + "answers": [ + "Instead of dousing the coals, in a primitive setup, you would be better served to manipulate distance from heat source as your form of temperature control", + "Instead of dousing the coals, in a primitive setup, you would be better served to manipulate distance from heat source as your form of temperature control", + "you would be better served to manipulate distance from heat source as your form of temperature control.", + "Instead of dousing the coals, in a primitive setup, you would be better served to manipulate distance from heat source as your form of temperature control." + ] + }, + { + "ctxs": [ + { + "title": "What is the best way to douse a charcoal grill?", + "text": "Instead of dousing the coals, in a primitive setup, you would be better served to manipulate distance from heat source as your form of temperature control. It can be as simple as adding or removing bricks to space your grill from your flame, or as complicated as a pulley-based system to raise or lower your grate.Using water will cause your coals to smolder, which can give off creosote (less likely with charcoal than wood, but still a possibility). This can impart a rather nasty flavor into your food.If you are unable to or uncomfortable with changing your grate distance, then salt or some other dry smothering agent would be viable." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best way to douse a charcoal grill?" + }, + { + "role": "assistant", + "content": "Instead of dousing the coals, in a primitive setup, you would be better served to manipulate distance from heat source as your form of temperature control" + }, + { + "role": "user", + "content": "How would you separate the heat source from it's distance in the charcoal grill?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What is the best way to douse a charcoal grill?", + "text": "Instead of dousing the coals, in a primitive setup, you would be better served to manipulate distance from heat source as your form of temperature control. It can be as simple as adding or removing bricks to space your grill from your flame, or as complicated as a pulley-based system to raise or lower your grate.Using water will cause your coals to smolder, which can give off creosote (less likely with charcoal than wood, but still a possibility). This can impart a rather nasty flavor into your food.If you are unable to or uncomfortable with changing your grate distance, then salt or some other dry smothering agent would be viable." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best way to douse a charcoal grill?" + }, + { + "role": "assistant", + "content": "Instead of dousing the coals, in a primitive setup, you would be better served to manipulate distance from heat source as your form of temperature control" + }, + { + "role": "user", + "content": "How would you separate the heat source from it's distance in the charcoal grill?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Would it be better to try and throw water at it or use something else to try and make the flames smaller?" + } + ], + "answers": [ + "Using water will cause your coals to smolder, which can give off creosote (less likely with charcoal than wood, but still a possibility). This can impart a rather nasty flavor into your food", + "Using water will cause your coals to smolder, which can give off creosote (less likely with charcoal than wood, but still a possibility). This can impart a rather nasty flavor into your food", + "Using water will cause your coals to smolder, which can give off creosote (less likely with charcoal than wood, but still a possibility). This can impart a rather nasty flavor into your food", + "you would be better served to manipulate distance from heat source as your form of temperature control" + ] + }, + { + "ctxs": [ + { + "title": "What is the best way to douse a charcoal grill?", + "text": "Instead of dousing the coals, in a primitive setup, you would be better served to manipulate distance from heat source as your form of temperature control. It can be as simple as adding or removing bricks to space your grill from your flame, or as complicated as a pulley-based system to raise or lower your grate.Using water will cause your coals to smolder, which can give off creosote (less likely with charcoal than wood, but still a possibility). This can impart a rather nasty flavor into your food.If you are unable to or uncomfortable with changing your grate distance, then salt or some other dry smothering agent would be viable." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best way to douse a charcoal grill?" + }, + { + "role": "assistant", + "content": "Instead of dousing the coals, in a primitive setup, you would be better served to manipulate distance from heat source as your form of temperature control" + }, + { + "role": "user", + "content": "How would you separate the heat source from it's distance in the charcoal grill?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Would it be better to try and throw water at it or use something else to try and make the flames smaller?" + }, + { + "role": "assistant", + "content": "Using water will cause your coals to smolder, which can give off creosote (less likely with charcoal than wood, but still a possibility). This can impart a rather nasty flavor into your food" + }, + { + "role": "user", + "content": "So water would not be a good source of dousing the flames?" + } + ], + "answers": [ + "Using water will cause your coals to smolde", + "Using water will cause your coals to smolde", + "salt or some other dry smothering agent would be viable.", + "Using water will cause your coals to smolder, which can give off creosote" + ] + }, + { + "ctxs": [ + { + "title": "What is the best way to douse a charcoal grill?", + "text": "Instead of dousing the coals, in a primitive setup, you would be better served to manipulate distance from heat source as your form of temperature control. It can be as simple as adding or removing bricks to space your grill from your flame, or as complicated as a pulley-based system to raise or lower your grate.Using water will cause your coals to smolder, which can give off creosote (less likely with charcoal than wood, but still a possibility). This can impart a rather nasty flavor into your food.If you are unable to or uncomfortable with changing your grate distance, then salt or some other dry smothering agent would be viable." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best way to douse a charcoal grill?" + }, + { + "role": "assistant", + "content": "Instead of dousing the coals, in a primitive setup, you would be better served to manipulate distance from heat source as your form of temperature control" + }, + { + "role": "user", + "content": "How would you separate the heat source from it's distance in the charcoal grill?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Would it be better to try and throw water at it or use something else to try and make the flames smaller?" + }, + { + "role": "assistant", + "content": "Using water will cause your coals to smolder, which can give off creosote (less likely with charcoal than wood, but still a possibility). This can impart a rather nasty flavor into your food" + }, + { + "role": "user", + "content": "So water would not be a good source of dousing the flames?" + }, + { + "role": "assistant", + "content": "Using water will cause your coals to smolde" + }, + { + "role": "user", + "content": "How much water should be used when burning charcoal in a very primitive grill or pit without a lid or adjustable vents, and how should it be added (poured, sprayed, etc.)?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What is the best way to douse a charcoal grill?", + "text": "Instead of dousing the coals, in a primitive setup, you would be better served to manipulate distance from heat source as your form of temperature control. It can be as simple as adding or removing bricks to space your grill from your flame, or as complicated as a pulley-based system to raise or lower your grate.Using water will cause your coals to smolder, which can give off creosote (less likely with charcoal than wood, but still a possibility). This can impart a rather nasty flavor into your food.If you are unable to or uncomfortable with changing your grate distance, then salt or some other dry smothering agent would be viable." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best way to douse a charcoal grill?" + }, + { + "role": "assistant", + "content": "Instead of dousing the coals, in a primitive setup, you would be better served to manipulate distance from heat source as your form of temperature control" + }, + { + "role": "user", + "content": "How would you separate the heat source from it's distance in the charcoal grill?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Would it be better to try and throw water at it or use something else to try and make the flames smaller?" + }, + { + "role": "assistant", + "content": "Using water will cause your coals to smolder, which can give off creosote (less likely with charcoal than wood, but still a possibility). This can impart a rather nasty flavor into your food" + }, + { + "role": "user", + "content": "So water would not be a good source of dousing the flames?" + }, + { + "role": "assistant", + "content": "Using water will cause your coals to smolde" + }, + { + "role": "user", + "content": "How much water should be used when burning charcoal in a very primitive grill or pit without a lid or adjustable vents, and how should it be added (poured, sprayed, etc.)?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Should I just try closing the lid or will that be too much?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is refreezing a meal safe?", + "text": "In between freezings it is wisest to cook it. So if you take out raw meat, and then cook it, you can freeze it again. If you take out cooked stuff, you should get it piping hot throughout, cool it quickly, and then freeze it again. It may not have a super pleasant texture - if you don't ave an emotional attachment to it, you might want to just toss it." + } + ], + "messages": [ + { + "role": "user", + "content": "Is refreezing a meal safe?" + } + ], + "answers": [ + "If you take out cooked stuff, you should get it piping hot throughout, cool it quickly, and then freeze it again", + "If you take out cooked stuff, you should get it piping hot throughout, cool it quickly, and then freeze it again", + "if you don't ave an emotional attachment to it, you might want to just toss it.", + "take out raw meat, and then cook it, you can freeze it again." + ] + }, + { + "ctxs": [ + { + "title": "Is refreezing a meal safe?", + "text": "In between freezings it is wisest to cook it. So if you take out raw meat, and then cook it, you can freeze it again. If you take out cooked stuff, you should get it piping hot throughout, cool it quickly, and then freeze it again. It may not have a super pleasant texture - if you don't ave an emotional attachment to it, you might want to just toss it." + } + ], + "messages": [ + { + "role": "user", + "content": "Is refreezing a meal safe?" + }, + { + "role": "assistant", + "content": "If you take out cooked stuff, you should get it piping hot throughout, cool it quickly, and then freeze it again" + }, + { + "role": "user", + "content": "Where do you recommend storing the food once it is frozen?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is refreezing a meal safe?", + "text": "In between freezings it is wisest to cook it. So if you take out raw meat, and then cook it, you can freeze it again. If you take out cooked stuff, you should get it piping hot throughout, cool it quickly, and then freeze it again. It may not have a super pleasant texture - if you don't ave an emotional attachment to it, you might want to just toss it." + } + ], + "messages": [ + { + "role": "user", + "content": "Is refreezing a meal safe?" + }, + { + "role": "assistant", + "content": "If you take out cooked stuff, you should get it piping hot throughout, cool it quickly, and then freeze it again" + }, + { + "role": "user", + "content": "Where do you recommend storing the food once it is frozen?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can I freeze pretty much any kind of food?" + } + ], + "answers": [ + "It may not have a super pleasant texture - if you don't ave an emotional attachment to it, you might want to just toss it", + "It may not have a super pleasant texture - if you don't ave an emotional attachment to it, you might want to just toss it", + "It may not have a super pleasant texture - if you don't ave an emotional attachment to it, you might want to just toss it", + "It may not have a super pleasant texture - if you don't ave an emotional attachment to it, you might want to just toss it" + ] + }, + { + "ctxs": [ + { + "title": "Is refreezing a meal safe?", + "text": "In between freezings it is wisest to cook it. So if you take out raw meat, and then cook it, you can freeze it again. If you take out cooked stuff, you should get it piping hot throughout, cool it quickly, and then freeze it again. It may not have a super pleasant texture - if you don't ave an emotional attachment to it, you might want to just toss it." + } + ], + "messages": [ + { + "role": "user", + "content": "Is refreezing a meal safe?" + }, + { + "role": "assistant", + "content": "If you take out cooked stuff, you should get it piping hot throughout, cool it quickly, and then freeze it again" + }, + { + "role": "user", + "content": "Where do you recommend storing the food once it is frozen?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can I freeze pretty much any kind of food?" + }, + { + "role": "assistant", + "content": "It may not have a super pleasant texture - if you don't ave an emotional attachment to it, you might want to just toss it" + }, + { + "role": "user", + "content": "How long is it safe to store a frozen meal?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is refreezing a meal safe?", + "text": "In between freezings it is wisest to cook it. So if you take out raw meat, and then cook it, you can freeze it again. If you take out cooked stuff, you should get it piping hot throughout, cool it quickly, and then freeze it again. It may not have a super pleasant texture - if you don't ave an emotional attachment to it, you might want to just toss it." + } + ], + "messages": [ + { + "role": "user", + "content": "Is refreezing a meal safe?" + }, + { + "role": "assistant", + "content": "If you take out cooked stuff, you should get it piping hot throughout, cool it quickly, and then freeze it again" + }, + { + "role": "user", + "content": "Where do you recommend storing the food once it is frozen?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can I freeze pretty much any kind of food?" + }, + { + "role": "assistant", + "content": "It may not have a super pleasant texture - if you don't ave an emotional attachment to it, you might want to just toss it" + }, + { + "role": "user", + "content": "How long is it safe to store a frozen meal?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What temperature should I freeze meat at?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Tips for roasting sweet potato", + "text": "Are you oiling them before roasting? Also, you mention peeling, but not cutting it up vs. roasting it whole.I cut mine into chunks (maybe 1\"/2.5cm), a toss in oil, and roast in a fairly hot oven (375 to 425F / 190 to 220C) to try to get the outside to get some browning." + } + ], + "messages": [ + { + "role": "user", + "content": "How should i roast a sweet potato?" + } + ], + "answers": [ + "I cut mine into chunks (maybe 1\"/2.5cm), a toss in oil, and roast in a fairly hot oven (375 to 425F / 190 to 220C) to try to get the outside to get some browning", + "I cut mine into chunks (maybe 1\"/2.5cm), a toss in oil, and roast in a fairly hot oven (375 to 425F / 190 to 220C) to try to get the outside to get some browning", + ".I cut mine into chunks (maybe 1\"/2.5cm), a toss in oil, and roast in a fairly hot oven (375 to 425F / 190 to 220C)", + "I cut mine into chunks (maybe 1\"/2.5cm), a toss in oil, and roast in a fairly hot oven (375 to 425F / 190 to 220C)" + ] + }, + { + "ctxs": [ + { + "title": "Tips for roasting sweet potato", + "text": "Are you oiling them before roasting? Also, you mention peeling, but not cutting it up vs. roasting it whole.I cut mine into chunks (maybe 1\"/2.5cm), a toss in oil, and roast in a fairly hot oven (375 to 425F / 190 to 220C) to try to get the outside to get some browning." + } + ], + "messages": [ + { + "role": "user", + "content": "How should i roast a sweet potato?" + }, + { + "role": "assistant", + "content": "I cut mine into chunks (maybe 1\"/2.5cm), a toss in oil, and roast in a fairly hot oven (375 to 425F / 190 to 220C) to try to get the outside to get some browning" + }, + { + "role": "user", + "content": "Should i peel them?" + } + ], + "answers": [ + "Are you oiling them before roasting? Also, you mention peeling, but not cutting it up vs. roasting it whole", + "Are you oiling them before roasting? Also, you mention peeling, but not cutting it up vs. roasting it whole", + "Also, you mention peeling, but not cutting it up vs. roasting it whole.I cut mine into chunks (maybe 1\"/2.5cm), a toss in oil, and roast in a fairly hot oven (375 to 425F / 190 to 220C)", + "Are you oiling them before roasting? Also, you mention peeling, but not cutting it up vs. roasting it whole" + ] + }, + { + "ctxs": [ + { + "title": "Tips for roasting sweet potato", + "text": "Are you oiling them before roasting? Also, you mention peeling, but not cutting it up vs. roasting it whole.I cut mine into chunks (maybe 1\"/2.5cm), a toss in oil, and roast in a fairly hot oven (375 to 425F / 190 to 220C) to try to get the outside to get some browning." + } + ], + "messages": [ + { + "role": "user", + "content": "How should i roast a sweet potato?" + }, + { + "role": "assistant", + "content": "I cut mine into chunks (maybe 1\"/2.5cm), a toss in oil, and roast in a fairly hot oven (375 to 425F / 190 to 220C) to try to get the outside to get some browning" + }, + { + "role": "user", + "content": "Should i peel them?" + }, + { + "role": "assistant", + "content": "Are you oiling them before roasting? Also, you mention peeling, but not cutting it up vs. roasting it whole" + }, + { + "role": "user", + "content": "No i am not oiling them before roasting. i leave them whole, but peeled. Should i cut them up?" + } + ], + "answers": [ + "I cut mine into chunks", + "I cut mine into chunks", + ".I cut mine into chunks (maybe 1\"/2.5cm),", + "I cut mine into chunks (maybe 1\"/2.5cm)" + ] + }, + { + "ctxs": [ + { + "title": "Tips for roasting sweet potato", + "text": "Are you oiling them before roasting? Also, you mention peeling, but not cutting it up vs. roasting it whole.I cut mine into chunks (maybe 1\"/2.5cm), a toss in oil, and roast in a fairly hot oven (375 to 425F / 190 to 220C) to try to get the outside to get some browning." + } + ], + "messages": [ + { + "role": "user", + "content": "How should i roast a sweet potato?" + }, + { + "role": "assistant", + "content": "I cut mine into chunks (maybe 1\"/2.5cm), a toss in oil, and roast in a fairly hot oven (375 to 425F / 190 to 220C) to try to get the outside to get some browning" + }, + { + "role": "user", + "content": "Should i peel them?" + }, + { + "role": "assistant", + "content": "Are you oiling them before roasting? Also, you mention peeling, but not cutting it up vs. roasting it whole" + }, + { + "role": "user", + "content": "No i am not oiling them before roasting. i leave them whole, but peeled. Should i cut them up?" + }, + { + "role": "assistant", + "content": "I cut mine into chunks" + }, + { + "role": "user", + "content": "Should i do big chunks or smaller chunks?" + } + ], + "answers": [ + "maybe 1\"/2.5cm", + "maybe 1\"/2.5cm", + "I cut mine into chunks (maybe 1\"/2.5cm)", + "I cut mine into chunks (maybe 1\"/2.5cm)" + ] + }, + { + "ctxs": [ + { + "title": "Tips for roasting sweet potato", + "text": "Are you oiling them before roasting? Also, you mention peeling, but not cutting it up vs. roasting it whole.I cut mine into chunks (maybe 1\"/2.5cm), a toss in oil, and roast in a fairly hot oven (375 to 425F / 190 to 220C) to try to get the outside to get some browning." + } + ], + "messages": [ + { + "role": "user", + "content": "How should i roast a sweet potato?" + }, + { + "role": "assistant", + "content": "I cut mine into chunks (maybe 1\"/2.5cm), a toss in oil, and roast in a fairly hot oven (375 to 425F / 190 to 220C) to try to get the outside to get some browning" + }, + { + "role": "user", + "content": "Should i peel them?" + }, + { + "role": "assistant", + "content": "Are you oiling them before roasting? Also, you mention peeling, but not cutting it up vs. roasting it whole" + }, + { + "role": "user", + "content": "No i am not oiling them before roasting. i leave them whole, but peeled. Should i cut them up?" + }, + { + "role": "assistant", + "content": "I cut mine into chunks" + }, + { + "role": "user", + "content": "Should i do big chunks or smaller chunks?" + }, + { + "role": "assistant", + "content": "maybe 1\"/2.5cm" + }, + { + "role": "user", + "content": "Do these have a crispy texture on the outside?" + } + ], + "answers": [ + "get some browning", + "get some browning", + "a toss in oil, and roast in a fairly hot oven (375 to 425F / 190 to 220C) to try to get the outside to get some browning.", + "get some browning" + ] + }, + { + "ctxs": [ + { + "title": "Tips for roasting sweet potato", + "text": "Are you oiling them before roasting? Also, you mention peeling, but not cutting it up vs. roasting it whole.I cut mine into chunks (maybe 1\"/2.5cm), a toss in oil, and roast in a fairly hot oven (375 to 425F / 190 to 220C) to try to get the outside to get some browning." + } + ], + "messages": [ + { + "role": "user", + "content": "How should i roast a sweet potato?" + }, + { + "role": "assistant", + "content": "I cut mine into chunks (maybe 1\"/2.5cm), a toss in oil, and roast in a fairly hot oven (375 to 425F / 190 to 220C) to try to get the outside to get some browning" + }, + { + "role": "user", + "content": "Should i peel them?" + }, + { + "role": "assistant", + "content": "Are you oiling them before roasting? Also, you mention peeling, but not cutting it up vs. roasting it whole" + }, + { + "role": "user", + "content": "No i am not oiling them before roasting. i leave them whole, but peeled. Should i cut them up?" + }, + { + "role": "assistant", + "content": "I cut mine into chunks" + }, + { + "role": "user", + "content": "Should i do big chunks or smaller chunks?" + }, + { + "role": "assistant", + "content": "maybe 1\"/2.5cm" + }, + { + "role": "user", + "content": "Do these have a crispy texture on the outside?" + }, + { + "role": "assistant", + "content": "get some browning" + }, + { + "role": "user", + "content": "thanks, any other suggestions?" + } + ], + "answers": [ + "toss in oil, and roast in a fairly hot oven (375 to 425F / 190 to 220C", + "toss in oil, and roast in a fairly hot oven (375 to 425F / 190 to 220C", + "toss in oil, and roast in a fairly hot oven (375 to 425F / 190 to 220C", + "toss in oil, and roast in a fairly hot oven (375 to 425F / 190 to 220C" + ] + }, + { + "ctxs": [ + { + "title": "Keeping crushed ice from melting, without it joining back together", + "text": "As far as I know: No, there isn't. Because is some cases that is the purpose of crushed ice: Melting faster than an ice cube.I don't know how many guest you have, but I would just keep ice cubes in the freezer. When making a drink, just take some out, hold it in your hand and hit it hard with the back of your bar spoon. Voila, crushed ice.Please note that this only works with heavy bar spoons, so not every spoon available is made for this purpose.On another note: You can also buy crushed ice. It comes in large bags. Of course the pieces also join a bit together, but here is a trick. Just throw the closed bag on the floor so the pieces separate. Then take a champagne cooler or something and put your ice in there. Put it in the freezer. It will join a bit of course, but somehow you can still take some out with an ice shovel. This how some bartenders I know do it all summer long during outdoor-events." + } + ], + "messages": [ + { + "role": "user", + "content": "How do i keep crushed ice from melting, without it joining back together?" + } + ], + "answers": [ + "but I would just keep ice cubes in the freezer", + "but I would just keep ice cubes in the freezer", + "Just throw the closed bag on the floor so the pieces separate. Then take a champagne cooler or something and put your ice in there", + "Just throw the closed bag on the floor so the pieces separate." + ] + }, + { + "ctxs": [ + { + "title": "Keeping crushed ice from melting, without it joining back together", + "text": "As far as I know: No, there isn't. Because is some cases that is the purpose of crushed ice: Melting faster than an ice cube.I don't know how many guest you have, but I would just keep ice cubes in the freezer. When making a drink, just take some out, hold it in your hand and hit it hard with the back of your bar spoon. Voila, crushed ice.Please note that this only works with heavy bar spoons, so not every spoon available is made for this purpose.On another note: You can also buy crushed ice. It comes in large bags. Of course the pieces also join a bit together, but here is a trick. Just throw the closed bag on the floor so the pieces separate. Then take a champagne cooler or something and put your ice in there. Put it in the freezer. It will join a bit of course, but somehow you can still take some out with an ice shovel. This how some bartenders I know do it all summer long during outdoor-events." + } + ], + "messages": [ + { + "role": "user", + "content": "How do i keep crushed ice from melting, without it joining back together?" + }, + { + "role": "assistant", + "content": "but I would just keep ice cubes in the freezer" + }, + { + "role": "user", + "content": "What will you do to it when you want to use it?" + } + ], + "answers": [ + "When making a drink, just take some out, hold it in your hand and hit it hard with the back of your bar spoon. Voila, crushed ice", + "When making a drink, just take some out, hold it in your hand and hit it hard with the back of your bar spoon. Voila, crushed ice", + "take a champagne cooler or something and put your ice in there.", + "hold it in your hand and hit it hard with the back of your bar spoon. Voila, crushed ice." + ] + }, + { + "ctxs": [ + { + "title": "Keeping crushed ice from melting, without it joining back together", + "text": "As far as I know: No, there isn't. Because is some cases that is the purpose of crushed ice: Melting faster than an ice cube.I don't know how many guest you have, but I would just keep ice cubes in the freezer. When making a drink, just take some out, hold it in your hand and hit it hard with the back of your bar spoon. Voila, crushed ice.Please note that this only works with heavy bar spoons, so not every spoon available is made for this purpose.On another note: You can also buy crushed ice. It comes in large bags. Of course the pieces also join a bit together, but here is a trick. Just throw the closed bag on the floor so the pieces separate. Then take a champagne cooler or something and put your ice in there. Put it in the freezer. It will join a bit of course, but somehow you can still take some out with an ice shovel. This how some bartenders I know do it all summer long during outdoor-events." + } + ], + "messages": [ + { + "role": "user", + "content": "How do i keep crushed ice from melting, without it joining back together?" + }, + { + "role": "assistant", + "content": "but I would just keep ice cubes in the freezer" + }, + { + "role": "user", + "content": "What will you do to it when you want to use it?" + }, + { + "role": "assistant", + "content": "When making a drink, just take some out, hold it in your hand and hit it hard with the back of your bar spoon. Voila, crushed ice" + }, + { + "role": "user", + "content": "Do you know of a cheap way of keeping the ice crushed?" + } + ], + "answers": [ + "You can also buy crushed ice. It comes in large bags. Of course the pieces also join a bit together, but here is a trick. Just throw the closed bag on the floor so the pieces separate", + "You can also buy crushed ice. It comes in large bags. Of course the pieces also join a bit together, but here is a trick. Just throw the closed bag on the floor so the pieces separate", + "Just throw the closed bag on the floor so the pieces separate. Then take a champagne cooler or something and put your ice in there. Put it in the freezer.", + "Just throw the closed bag on the floor so the pieces separate. Then take a champagne cooler or something and put your ice in there." + ] + }, + { + "ctxs": [ + { + "title": "Keeping crushed ice from melting, without it joining back together", + "text": "As far as I know: No, there isn't. Because is some cases that is the purpose of crushed ice: Melting faster than an ice cube.I don't know how many guest you have, but I would just keep ice cubes in the freezer. When making a drink, just take some out, hold it in your hand and hit it hard with the back of your bar spoon. Voila, crushed ice.Please note that this only works with heavy bar spoons, so not every spoon available is made for this purpose.On another note: You can also buy crushed ice. It comes in large bags. Of course the pieces also join a bit together, but here is a trick. Just throw the closed bag on the floor so the pieces separate. Then take a champagne cooler or something and put your ice in there. Put it in the freezer. It will join a bit of course, but somehow you can still take some out with an ice shovel. This how some bartenders I know do it all summer long during outdoor-events." + } + ], + "messages": [ + { + "role": "user", + "content": "How do i keep crushed ice from melting, without it joining back together?" + }, + { + "role": "assistant", + "content": "but I would just keep ice cubes in the freezer" + }, + { + "role": "user", + "content": "What will you do to it when you want to use it?" + }, + { + "role": "assistant", + "content": "When making a drink, just take some out, hold it in your hand and hit it hard with the back of your bar spoon. Voila, crushed ice" + }, + { + "role": "user", + "content": "Do you know of a cheap way of keeping the ice crushed?" + }, + { + "role": "assistant", + "content": "You can also buy crushed ice. It comes in large bags. Of course the pieces also join a bit together, but here is a trick. Just throw the closed bag on the floor so the pieces separate" + }, + { + "role": "user", + "content": "Where do you think I can buy the crushed ice?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How do I keep meringue from \"weeping\"?", + "text": "The easiest way to prevent meringue from weeping is by adding a teaspoon of cornstarch to the recipe, which will absorb the excess moisture that causes it. If you're a bit adventurous, you can also opt to sprinkle some cookie crumbs over your filling so when it weeps, the crumbs will absorb the moisture." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I keep meringue from \"weeping\"?" + } + ], + "answers": [ + "The easiest way to prevent meringue from weeping is by adding a teaspoon of cornstarch to the recipe", + "The easiest way to prevent meringue from weeping is by adding a teaspoon of cornstarch to the recipe", + "by adding a teaspoon of cornstarch to the recipe, which will absorb the excess moisture that causes it.", + "by adding a teaspoon of cornstarch to the recipe" + ] + }, + { + "ctxs": [ + { + "title": "How do I keep meringue from \"weeping\"?", + "text": "The easiest way to prevent meringue from weeping is by adding a teaspoon of cornstarch to the recipe, which will absorb the excess moisture that causes it. If you're a bit adventurous, you can also opt to sprinkle some cookie crumbs over your filling so when it weeps, the crumbs will absorb the moisture." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I keep meringue from \"weeping\"?" + }, + { + "role": "assistant", + "content": "The easiest way to prevent meringue from weeping is by adding a teaspoon of cornstarch to the recipe" + }, + { + "role": "user", + "content": "great thank you, am I asking too much of meringue to be able to keep a key lime pie in the refrigerator for 24 hours?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How do I keep meringue from \"weeping\"?", + "text": "The easiest way to prevent meringue from weeping is by adding a teaspoon of cornstarch to the recipe, which will absorb the excess moisture that causes it. If you're a bit adventurous, you can also opt to sprinkle some cookie crumbs over your filling so when it weeps, the crumbs will absorb the moisture." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I keep meringue from \"weeping\"?" + }, + { + "role": "assistant", + "content": "The easiest way to prevent meringue from weeping is by adding a teaspoon of cornstarch to the recipe" + }, + { + "role": "user", + "content": "great thank you, am I asking too much of meringue to be able to keep a key lime pie in the refrigerator for 24 hours?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "will the cornstarch keep it from being very wet at the end of a 24 hour period of being in the refrigerator?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How do I keep meringue from \"weeping\"?", + "text": "The easiest way to prevent meringue from weeping is by adding a teaspoon of cornstarch to the recipe, which will absorb the excess moisture that causes it. If you're a bit adventurous, you can also opt to sprinkle some cookie crumbs over your filling so when it weeps, the crumbs will absorb the moisture." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I keep meringue from \"weeping\"?" + }, + { + "role": "assistant", + "content": "The easiest way to prevent meringue from weeping is by adding a teaspoon of cornstarch to the recipe" + }, + { + "role": "user", + "content": "great thank you, am I asking too much of meringue to be able to keep a key lime pie in the refrigerator for 24 hours?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "will the cornstarch keep it from being very wet at the end of a 24 hour period of being in the refrigerator?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you keep it covered or uncovered?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Nestle Cream \"Ashta\"", + "text": "My family really liked this after they had it on a trip to Oman.I've never tried to make it, but it can be purchased for not much money at indian/middle eastern food stores. It is a bit hard to find, but in any decent city there should be something. I get mine from a little halal market I also get my lamb and goat from.It makes excellent mango smoothies." + } + ], + "messages": [ + { + "role": "user", + "content": "Do you know anything about Nestle Cream Ashta?" + } + ], + "answers": [ + "It makes excellent mango smoothies.", + "It makes excellent mango smoothies.", + "My family really liked this after they had it on a trip to Oman.I've never tried to make it, but it can be purchased", + "I get mine from a little halal market I also get my lamb and goat from.It makes excellent mango smoothies." + ] + }, + { + "ctxs": [ + { + "title": "Nestle Cream \"Ashta\"", + "text": "My family really liked this after they had it on a trip to Oman.I've never tried to make it, but it can be purchased for not much money at indian/middle eastern food stores. It is a bit hard to find, but in any decent city there should be something. I get mine from a little halal market I also get my lamb and goat from.It makes excellent mango smoothies." + } + ], + "messages": [ + { + "role": "user", + "content": "Do you know anything about Nestle Cream Ashta?" + }, + { + "role": "assistant", + "content": "It makes excellent mango smoothies." + }, + { + "role": "user", + "content": "I tried it when I was in the middle east, but I can buy it here at a middle eastern store here in the states?" + } + ], + "answers": [ + "It is a bit hard to find, but in any decent city there should be something", + "It is a bit hard to find, but in any decent city there should be something", + "can be purchased for not much money at indian/middle eastern food stores. It is a bit hard to find, but in any decent city there should be something", + "It is a bit hard to find, but in any decent city there should be something" + ] + }, + { + "ctxs": [ + { + "title": "Nestle Cream \"Ashta\"", + "text": "My family really liked this after they had it on a trip to Oman.I've never tried to make it, but it can be purchased for not much money at indian/middle eastern food stores. It is a bit hard to find, but in any decent city there should be something. I get mine from a little halal market I also get my lamb and goat from.It makes excellent mango smoothies." + } + ], + "messages": [ + { + "role": "user", + "content": "Do you know anything about Nestle Cream Ashta?" + }, + { + "role": "assistant", + "content": "It makes excellent mango smoothies." + }, + { + "role": "user", + "content": "I tried it when I was in the middle east, but I can buy it here at a middle eastern store here in the states?" + }, + { + "role": "assistant", + "content": "It is a bit hard to find, but in any decent city there should be something" + }, + { + "role": "user", + "content": "Do you think I could make it at home?" + } + ], + "answers": [ + "I've never tried to make it", + "I've never tried to make it", + "I've never tried to make it, but it can be purchased for not much money at indian/middle eastern food stores", + "I've never tried to make it, but it can be purchased for not much money at indian/middle eastern food stores." + ] + }, + { + "ctxs": [ + { + "title": "Substitutions for greek yogurt?", + "text": "Sour cream could work. It has a similar flavor to plain greek yogurt, although the consistency is somewhat different. In fact, My fiance and I have switched to using greek yogurt in place of sour cream because of this since sour cream is higher in calories. I think it would be just fine for a sauce." + } + ], + "messages": [ + { + "role": "user", + "content": "Substitutions for greek yogurt?" + } + ], + "answers": [ + "Sour cream could work", + "Sour cream could work", + "Sour cream could work", + "Sour cream could work." + ] + }, + { + "ctxs": [ + { + "title": "Substitutions for greek yogurt?", + "text": "Sour cream could work. It has a similar flavor to plain greek yogurt, although the consistency is somewhat different. In fact, My fiance and I have switched to using greek yogurt in place of sour cream because of this since sour cream is higher in calories. I think it would be just fine for a sauce." + } + ], + "messages": [ + { + "role": "user", + "content": "Substitutions for greek yogurt?" + }, + { + "role": "assistant", + "content": "Sour cream could work" + }, + { + "role": "user", + "content": "Would that work for fish taco cold sauce?" + } + ], + "answers": [ + "I think it would be just fine for a sauce", + "I think it would be just fine for a sauce", + "I think it would be just fine for a sauce.", + "Sour cream could work" + ] + }, + { + "ctxs": [ + { + "title": "Substitutions for greek yogurt?", + "text": "Sour cream could work. It has a similar flavor to plain greek yogurt, although the consistency is somewhat different. In fact, My fiance and I have switched to using greek yogurt in place of sour cream because of this since sour cream is higher in calories. I think it would be just fine for a sauce." + } + ], + "messages": [ + { + "role": "user", + "content": "Substitutions for greek yogurt?" + }, + { + "role": "assistant", + "content": "Sour cream could work" + }, + { + "role": "user", + "content": "Would that work for fish taco cold sauce?" + }, + { + "role": "assistant", + "content": "I think it would be just fine for a sauce" + }, + { + "role": "user", + "content": "Would there be anything else that would be a good substitute?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Substitutions for greek yogurt?", + "text": "Sour cream could work. It has a similar flavor to plain greek yogurt, although the consistency is somewhat different. In fact, My fiance and I have switched to using greek yogurt in place of sour cream because of this since sour cream is higher in calories. I think it would be just fine for a sauce." + } + ], + "messages": [ + { + "role": "user", + "content": "Substitutions for greek yogurt?" + }, + { + "role": "assistant", + "content": "Sour cream could work" + }, + { + "role": "user", + "content": "Would that work for fish taco cold sauce?" + }, + { + "role": "assistant", + "content": "I think it would be just fine for a sauce" + }, + { + "role": "user", + "content": "Would there be anything else that would be a good substitute?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Would heavy cream be an option?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Substitutions for greek yogurt?", + "text": "Sour cream could work. It has a similar flavor to plain greek yogurt, although the consistency is somewhat different. In fact, My fiance and I have switched to using greek yogurt in place of sour cream because of this since sour cream is higher in calories. I think it would be just fine for a sauce." + } + ], + "messages": [ + { + "role": "user", + "content": "Substitutions for greek yogurt?" + }, + { + "role": "assistant", + "content": "Sour cream could work" + }, + { + "role": "user", + "content": "Would that work for fish taco cold sauce?" + }, + { + "role": "assistant", + "content": "I think it would be just fine for a sauce" + }, + { + "role": "user", + "content": "Would there be anything else that would be a good substitute?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Would heavy cream be an option?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What herbs would you recommend I add to the sauce?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How thick should be the sponge for a swiss roll?", + "text": "Personally when ever I do Swiss rolls or anything requiring me to roll or manipulate the sponge in any way I'll use a Genoise sponge recipe. It's a bit more effort to make than a bog standard pound cake recipe but worth it. While still warm I've managed to roll it anywhere between 2mm thick and 3cm with little or no cracks or splits.In my opinion the optimum thickness for a full sized Swiss roll is around 1cm thick, but obviously if making canape sized versions you'll be looking more towards the 2mm thickness." + } + ], + "messages": [ + { + "role": "user", + "content": "How thick should be the sponge for a swiss roll?" + } + ], + "answers": [ + "In my opinion the optimum thickness for a full sized Swiss roll is around 1cm thick, but obviously if making canape sized versions you'll be looking more towards the 2mm thickness", + "In my opinion the optimum thickness for a full sized Swiss roll is around 1cm thick, but obviously if making canape sized versions you'll be looking more towards the 2mm thickness", + "In my opinion the optimum thickness for a full sized Swiss roll is around 1cm thick, but obviously if making canape sized versions you'll be looking more towards the 2mm thickness.", + "In my opinion the optimum thickness for a full sized Swiss roll is around 1cm thick, but obviously if making canape sized versions you'll be looking more towards the 2mm thickness." + ] + }, + { + "ctxs": [ + { + "title": "How thick should be the sponge for a swiss roll?", + "text": "Personally when ever I do Swiss rolls or anything requiring me to roll or manipulate the sponge in any way I'll use a Genoise sponge recipe. It's a bit more effort to make than a bog standard pound cake recipe but worth it. While still warm I've managed to roll it anywhere between 2mm thick and 3cm with little or no cracks or splits.In my opinion the optimum thickness for a full sized Swiss roll is around 1cm thick, but obviously if making canape sized versions you'll be looking more towards the 2mm thickness." + } + ], + "messages": [ + { + "role": "user", + "content": "How thick should be the sponge for a swiss roll?" + }, + { + "role": "assistant", + "content": "In my opinion the optimum thickness for a full sized Swiss roll is around 1cm thick, but obviously if making canape sized versions you'll be looking more towards the 2mm thickness" + }, + { + "role": "user", + "content": "Are there different types of sponge that I can use for the Swiss roll?" + } + ], + "answers": [ + "I'll use a Genoise sponge recipe. It's a bit more effort to make than a bog standard pound cake recipe but worth it", + "I'll use a Genoise sponge recipe. It's a bit more effort to make than a bog standard pound cake recipe but worth it", + "I'll use a Genoise sponge recipe.", + "I'll use a Genoise sponge recipe. It's a bit more effort to make than a bog standard pound cake recipe but worth it" + ] + }, + { + "ctxs": [ + { + "title": "How thick should be the sponge for a swiss roll?", + "text": "Personally when ever I do Swiss rolls or anything requiring me to roll or manipulate the sponge in any way I'll use a Genoise sponge recipe. It's a bit more effort to make than a bog standard pound cake recipe but worth it. While still warm I've managed to roll it anywhere between 2mm thick and 3cm with little or no cracks or splits.In my opinion the optimum thickness for a full sized Swiss roll is around 1cm thick, but obviously if making canape sized versions you'll be looking more towards the 2mm thickness." + } + ], + "messages": [ + { + "role": "user", + "content": "How thick should be the sponge for a swiss roll?" + }, + { + "role": "assistant", + "content": "In my opinion the optimum thickness for a full sized Swiss roll is around 1cm thick, but obviously if making canape sized versions you'll be looking more towards the 2mm thickness" + }, + { + "role": "user", + "content": "Are there different types of sponge that I can use for the Swiss roll?" + }, + { + "role": "assistant", + "content": "I'll use a Genoise sponge recipe. It's a bit more effort to make than a bog standard pound cake recipe but worth it" + }, + { + "role": "user", + "content": "Does the type of filling I use make a difference in the thickness?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to make Instant Hot Chocolate Taste Less Watery", + "text": "I can think of four possible fixes. One is simply, use less water - a smaller amount of a richer drink may well be preferable to a larger amount of a watery drink. Another is the reverse, use more mix, which uses two packets (if not all of the second is necessary, you might share with someone else who wants extra, save it for next time, or simply discard).Third option would be to add a pinch of salt. It can help balance the flavors (a pinch isn't enough to make it not-sweet), and it's commonly described that less salt can make something taste \"watery\", and adding a touch of salt makes things taste more balanced. It will change the flavor a bit, but not necessarily badly.Fourth option is to add stuff. Sugar, creamer powder, spices (possibly brought from home), whatever pleases you - and some of which might already be present for doctoring coffee. Any of these options should add some flavor, changing the taste but perhaps not badly. I wouldn't recommend milk, since (as you mention) it has enough liquid it can dilute the flavors, but powdered flavorings might help (and not dilute). Or you might even try keeping on hand a candy to dissolve in your drink (peppermint round, wrapped caramel) the heat and water should let it dissolve a burst of flavor into your drink. Again, flavored, but not necessarily bad." + } + ], + "messages": [ + { + "role": "user", + "content": "How to make Instant Hot Chocolate Taste Less Watery" + } + ], + "answers": [ + "use less water - a smaller amount of a richer drink may well be preferable to a larger amount of a watery drink", + "use less water - a smaller amount of a richer drink may well be preferable to a larger amount of a watery drink", + "One is simply, use less water", + "use less water - a smaller amount of a richer drink may well be preferable to a larger amount of a watery drink." + ] + }, + { + "ctxs": [ + { + "title": "How to make Instant Hot Chocolate Taste Less Watery", + "text": "I can think of four possible fixes. One is simply, use less water - a smaller amount of a richer drink may well be preferable to a larger amount of a watery drink. Another is the reverse, use more mix, which uses two packets (if not all of the second is necessary, you might share with someone else who wants extra, save it for next time, or simply discard).Third option would be to add a pinch of salt. It can help balance the flavors (a pinch isn't enough to make it not-sweet), and it's commonly described that less salt can make something taste \"watery\", and adding a touch of salt makes things taste more balanced. It will change the flavor a bit, but not necessarily badly.Fourth option is to add stuff. Sugar, creamer powder, spices (possibly brought from home), whatever pleases you - and some of which might already be present for doctoring coffee. Any of these options should add some flavor, changing the taste but perhaps not badly. I wouldn't recommend milk, since (as you mention) it has enough liquid it can dilute the flavors, but powdered flavorings might help (and not dilute). Or you might even try keeping on hand a candy to dissolve in your drink (peppermint round, wrapped caramel) the heat and water should let it dissolve a burst of flavor into your drink. Again, flavored, but not necessarily bad." + } + ], + "messages": [ + { + "role": "user", + "content": "How to make Instant Hot Chocolate Taste Less Watery" + }, + { + "role": "assistant", + "content": "use less water - a smaller amount of a richer drink may well be preferable to a larger amount of a watery drink" + }, + { + "role": "user", + "content": "Is there a recommended amount?" + } + ], + "answers": [ + "use more mix, which uses two packets", + "use more mix, which uses two packets", + "use more mix, which uses two packets", + "use more mix, which uses two packets" + ] + }, + { + "ctxs": [ + { + "title": "How to make Instant Hot Chocolate Taste Less Watery", + "text": "I can think of four possible fixes. One is simply, use less water - a smaller amount of a richer drink may well be preferable to a larger amount of a watery drink. Another is the reverse, use more mix, which uses two packets (if not all of the second is necessary, you might share with someone else who wants extra, save it for next time, or simply discard).Third option would be to add a pinch of salt. It can help balance the flavors (a pinch isn't enough to make it not-sweet), and it's commonly described that less salt can make something taste \"watery\", and adding a touch of salt makes things taste more balanced. It will change the flavor a bit, but not necessarily badly.Fourth option is to add stuff. Sugar, creamer powder, spices (possibly brought from home), whatever pleases you - and some of which might already be present for doctoring coffee. Any of these options should add some flavor, changing the taste but perhaps not badly. I wouldn't recommend milk, since (as you mention) it has enough liquid it can dilute the flavors, but powdered flavorings might help (and not dilute). Or you might even try keeping on hand a candy to dissolve in your drink (peppermint round, wrapped caramel) the heat and water should let it dissolve a burst of flavor into your drink. Again, flavored, but not necessarily bad." + } + ], + "messages": [ + { + "role": "user", + "content": "How to make Instant Hot Chocolate Taste Less Watery" + }, + { + "role": "assistant", + "content": "use less water - a smaller amount of a richer drink may well be preferable to a larger amount of a watery drink" + }, + { + "role": "user", + "content": "Is there a recommended amount?" + }, + { + "role": "assistant", + "content": "use more mix, which uses two packets" + }, + { + "role": "user", + "content": "I have the instant hot chocolate sachets, is that what I should use?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to make Instant Hot Chocolate Taste Less Watery", + "text": "I can think of four possible fixes. One is simply, use less water - a smaller amount of a richer drink may well be preferable to a larger amount of a watery drink. Another is the reverse, use more mix, which uses two packets (if not all of the second is necessary, you might share with someone else who wants extra, save it for next time, or simply discard).Third option would be to add a pinch of salt. It can help balance the flavors (a pinch isn't enough to make it not-sweet), and it's commonly described that less salt can make something taste \"watery\", and adding a touch of salt makes things taste more balanced. It will change the flavor a bit, but not necessarily badly.Fourth option is to add stuff. Sugar, creamer powder, spices (possibly brought from home), whatever pleases you - and some of which might already be present for doctoring coffee. Any of these options should add some flavor, changing the taste but perhaps not badly. I wouldn't recommend milk, since (as you mention) it has enough liquid it can dilute the flavors, but powdered flavorings might help (and not dilute). Or you might even try keeping on hand a candy to dissolve in your drink (peppermint round, wrapped caramel) the heat and water should let it dissolve a burst of flavor into your drink. Again, flavored, but not necessarily bad." + } + ], + "messages": [ + { + "role": "user", + "content": "How to make Instant Hot Chocolate Taste Less Watery" + }, + { + "role": "assistant", + "content": "use less water - a smaller amount of a richer drink may well be preferable to a larger amount of a watery drink" + }, + { + "role": "user", + "content": "Is there a recommended amount?" + }, + { + "role": "assistant", + "content": "use more mix, which uses two packets" + }, + { + "role": "user", + "content": "I have the instant hot chocolate sachets, is that what I should use?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there a certain brand that is better than another?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to make Instant Hot Chocolate Taste Less Watery", + "text": "I can think of four possible fixes. One is simply, use less water - a smaller amount of a richer drink may well be preferable to a larger amount of a watery drink. Another is the reverse, use more mix, which uses two packets (if not all of the second is necessary, you might share with someone else who wants extra, save it for next time, or simply discard).Third option would be to add a pinch of salt. It can help balance the flavors (a pinch isn't enough to make it not-sweet), and it's commonly described that less salt can make something taste \"watery\", and adding a touch of salt makes things taste more balanced. It will change the flavor a bit, but not necessarily badly.Fourth option is to add stuff. Sugar, creamer powder, spices (possibly brought from home), whatever pleases you - and some of which might already be present for doctoring coffee. Any of these options should add some flavor, changing the taste but perhaps not badly. I wouldn't recommend milk, since (as you mention) it has enough liquid it can dilute the flavors, but powdered flavorings might help (and not dilute). Or you might even try keeping on hand a candy to dissolve in your drink (peppermint round, wrapped caramel) the heat and water should let it dissolve a burst of flavor into your drink. Again, flavored, but not necessarily bad." + } + ], + "messages": [ + { + "role": "user", + "content": "How to make Instant Hot Chocolate Taste Less Watery" + }, + { + "role": "assistant", + "content": "use less water - a smaller amount of a richer drink may well be preferable to a larger amount of a watery drink" + }, + { + "role": "user", + "content": "Is there a recommended amount?" + }, + { + "role": "assistant", + "content": "use more mix, which uses two packets" + }, + { + "role": "user", + "content": "I have the instant hot chocolate sachets, is that what I should use?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there a certain brand that is better than another?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you have anything else to add about my hot chocolate?" + } + ], + "answers": [ + "add a pinch of salt. It can help balance the flavors", + "add a pinch of salt. It can help balance the flavors", + "simply, use less water - a smaller amount of a richer drink may well be preferable to a larger amount of a watery drink. Another is the reverse, use more mix, which uses two packets", + "Sugar, creamer powder, spices (possibly brought from home), whatever pleases you" + ] + }, + { + "ctxs": [ + { + "title": "What is the best way to re-serve day old meat balls?", + "text": "My preferred method by far would be heating them in a pot along with some kind of sauce.Failing that, I think I might try putting them in a tightly covered pot in the oven along with just a little water (just a tablespoon or so)--that would gently heat them and also keep them moist." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best way to re-serve day old meat balls?" + } + ], + "answers": [ + "My preferred method by far would be heating them in a pot along with some kind of sauce", + "My preferred method by far would be heating them in a pot along with some kind of sauce", + "My preferred method by far would be heating them in a pot along with some kind of sauce.", + "My preferred method by far would be heating them in a pot along with some kind of sauce" + ] + }, + { + "ctxs": [ + { + "title": "What is the best way to re-serve day old meat balls?", + "text": "My preferred method by far would be heating them in a pot along with some kind of sauce.Failing that, I think I might try putting them in a tightly covered pot in the oven along with just a little water (just a tablespoon or so)--that would gently heat them and also keep them moist." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best way to re-serve day old meat balls?" + }, + { + "role": "assistant", + "content": "My preferred method by far would be heating them in a pot along with some kind of sauce" + }, + { + "role": "user", + "content": "How hot do I need to make the stove?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What is the best way to re-serve day old meat balls?", + "text": "My preferred method by far would be heating them in a pot along with some kind of sauce.Failing that, I think I might try putting them in a tightly covered pot in the oven along with just a little water (just a tablespoon or so)--that would gently heat them and also keep them moist." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best way to re-serve day old meat balls?" + }, + { + "role": "assistant", + "content": "My preferred method by far would be heating them in a pot along with some kind of sauce" + }, + { + "role": "user", + "content": "How hot do I need to make the stove?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you know any recipes for leftover meatballs?" + } + ], + "answers": [ + "try putting them in a tightly covered pot in the oven along with just a little water (just a tablespoon or so)--that would gently heat them and also keep them moist", + "try putting them in a tightly covered pot in the oven along with just a little water (just a tablespoon or so)--that would gently heat them and also keep them moist", + "try putting them in a tightly covered pot in the oven along with just a little water (just a tablespoon or so)--that would gently heat them and also keep them moist", + "try putting them in a tightly covered pot in the oven along with just a little water (just a tablespoon or so)--that would gently heat them and also keep them moist" + ] + }, + { + "ctxs": [ + { + "title": "What is the best way to re-serve day old meat balls?", + "text": "My preferred method by far would be heating them in a pot along with some kind of sauce.Failing that, I think I might try putting them in a tightly covered pot in the oven along with just a little water (just a tablespoon or so)--that would gently heat them and also keep them moist." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best way to re-serve day old meat balls?" + }, + { + "role": "assistant", + "content": "My preferred method by far would be heating them in a pot along with some kind of sauce" + }, + { + "role": "user", + "content": "How hot do I need to make the stove?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you know any recipes for leftover meatballs?" + }, + { + "role": "assistant", + "content": "try putting them in a tightly covered pot in the oven along with just a little water (just a tablespoon or so)--that would gently heat them and also keep them moist" + }, + { + "role": "user", + "content": "Do I reheat them on low?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What safety precautions should be taken when attempting to flambe at home?", + "text": "Flambe is a valid cooking method. It allows you to flash off most of the alchohol from your chosen liqour but keep the flavour. I'd suggest that you have a wet towel at hand or a fire blanket in your kitchen if you're going to embark on this cooking technique as a first timer.Also don't run your extractor fan above the cooker if you're using your hob. You have the potential to draw in bigger flames and ignite any grease present in your filters or pipe to the outside world. My brother worked in a professional kitchen where this happened. They couldn't get the extractor turned off for a while due to the resulting fire and they managed to light up a good length of the extraction pipe to the outside. It was like the after burners on a jet engine. There was a fire appliance involved that night.Ultimately it's all about common sense because fire and alcohol are a fairly dangerous combination." + } + ], + "messages": [ + { + "role": "user", + "content": "What safety precautions should be taken when attempting to flambe at home?" + } + ], + "answers": [ + "I'd suggest that you have a wet towel at hand or a fire blanket in your kitchen if you're going to embark on this cooking technique as a first timer", + "I'd suggest that you have a wet towel at hand or a fire blanket in your kitchen if you're going to embark on this cooking technique as a first timer", + "I'd suggest that you have a wet towel at hand or a fire blanket in your kitchen if you're going to embark on this cooking technique as a first timer.", + "have a wet towel at hand or a fire blanket in your kitchen if you're going to embark on this cooking technique as a first timer.Also don't run your extractor fan above the cooker" + ] + }, + { + "ctxs": [ + { + "title": "What safety precautions should be taken when attempting to flambe at home?", + "text": "Flambe is a valid cooking method. It allows you to flash off most of the alchohol from your chosen liqour but keep the flavour. I'd suggest that you have a wet towel at hand or a fire blanket in your kitchen if you're going to embark on this cooking technique as a first timer.Also don't run your extractor fan above the cooker if you're using your hob. You have the potential to draw in bigger flames and ignite any grease present in your filters or pipe to the outside world. My brother worked in a professional kitchen where this happened. They couldn't get the extractor turned off for a while due to the resulting fire and they managed to light up a good length of the extraction pipe to the outside. It was like the after burners on a jet engine. There was a fire appliance involved that night.Ultimately it's all about common sense because fire and alcohol are a fairly dangerous combination." + } + ], + "messages": [ + { + "role": "user", + "content": "What safety precautions should be taken when attempting to flambe at home?" + }, + { + "role": "assistant", + "content": "I'd suggest that you have a wet towel at hand or a fire blanket in your kitchen if you're going to embark on this cooking technique as a first timer" + }, + { + "role": "user", + "content": "Is that what professionals do to?" + } + ], + "answers": [ + "My brother worked in a professional kitchen where this happened", + "My brother worked in a professional kitchen where this happened", + "My brother worked in a professional kitchen where this happened", + "My brother worked in a professional kitchen where this happened. They couldn't get the extractor turned off for a while due to the resulting fire and they managed to light up a good length" + ] + }, + { + "ctxs": [ + { + "title": "What safety precautions should be taken when attempting to flambe at home?", + "text": "Flambe is a valid cooking method. It allows you to flash off most of the alchohol from your chosen liqour but keep the flavour. I'd suggest that you have a wet towel at hand or a fire blanket in your kitchen if you're going to embark on this cooking technique as a first timer.Also don't run your extractor fan above the cooker if you're using your hob. You have the potential to draw in bigger flames and ignite any grease present in your filters or pipe to the outside world. My brother worked in a professional kitchen where this happened. They couldn't get the extractor turned off for a while due to the resulting fire and they managed to light up a good length of the extraction pipe to the outside. It was like the after burners on a jet engine. There was a fire appliance involved that night.Ultimately it's all about common sense because fire and alcohol are a fairly dangerous combination." + } + ], + "messages": [ + { + "role": "user", + "content": "What safety precautions should be taken when attempting to flambe at home?" + }, + { + "role": "assistant", + "content": "I'd suggest that you have a wet towel at hand or a fire blanket in your kitchen if you're going to embark on this cooking technique as a first timer" + }, + { + "role": "user", + "content": "Is that what professionals do to?" + }, + { + "role": "assistant", + "content": "My brother worked in a professional kitchen where this happened" + }, + { + "role": "user", + "content": "Do you know any other safe precautions to take?" + } + ], + "answers": [ + "Also don't run your extractor fan above the cooker if you're using your hob. You have the potential to draw in bigger flames and ignite any grease present in your filters or pipe to the outside world", + "Also don't run your extractor fan above the cooker if you're using your hob. You have the potential to draw in bigger flames and ignite any grease present in your filters or pipe to the outside world", + "Also don't run your extractor fan above the cooker if you're using your hob. You have the potential to draw in bigger flames and ignite any grease present in your filters or pipe to the outside world", + "don't run your extractor fan above the cooker if you're using your hob." + ] + }, + { + "ctxs": [ + { + "title": "What safety precautions should be taken when attempting to flambe at home?", + "text": "Flambe is a valid cooking method. It allows you to flash off most of the alchohol from your chosen liqour but keep the flavour. I'd suggest that you have a wet towel at hand or a fire blanket in your kitchen if you're going to embark on this cooking technique as a first timer.Also don't run your extractor fan above the cooker if you're using your hob. You have the potential to draw in bigger flames and ignite any grease present in your filters or pipe to the outside world. My brother worked in a professional kitchen where this happened. They couldn't get the extractor turned off for a while due to the resulting fire and they managed to light up a good length of the extraction pipe to the outside. It was like the after burners on a jet engine. There was a fire appliance involved that night.Ultimately it's all about common sense because fire and alcohol are a fairly dangerous combination." + } + ], + "messages": [ + { + "role": "user", + "content": "What safety precautions should be taken when attempting to flambe at home?" + }, + { + "role": "assistant", + "content": "I'd suggest that you have a wet towel at hand or a fire blanket in your kitchen if you're going to embark on this cooking technique as a first timer" + }, + { + "role": "user", + "content": "Is that what professionals do to?" + }, + { + "role": "assistant", + "content": "My brother worked in a professional kitchen where this happened" + }, + { + "role": "user", + "content": "Do you know any other safe precautions to take?" + }, + { + "role": "assistant", + "content": "Also don't run your extractor fan above the cooker if you're using your hob. You have the potential to draw in bigger flames and ignite any grease present in your filters or pipe to the outside world" + }, + { + "role": "user", + "content": "Is this a valid cooking method or is it mostly just done as an impressive visual effect?" + } + ], + "answers": [ + "Flambe is a valid cooking method. It allows you to flash off most of the alchohol from your chosen liqour but keep the flavour", + "Flambe is a valid cooking method. It allows you to flash off most of the alchohol from your chosen liqour but keep the flavour", + "Flambe is a valid cooking method. It allows you to flash off most of the alchohol from your chosen liqour but keep the flavour.", + "Flambe is a valid cooking method. It allows you to flash off most of the alchohol from your chosen liqour but keep the flavour." + ] + }, + { + "ctxs": [ + { + "title": "Which baking dish is best to bake a banana bread?", + "text": "\"Best\" is subjective.The different choices of baking pans will effect texture and baking time. The more surface area the more crust and the faster the baking time.Recipes call for a bread pan simply because then it looks like bread and is easier to slice. As you noticed, it does require longer to bake.Muffin pans are also very popular because of the convenient shape and faster baking time.If you like the shape and texture of your bread in a baking dish then by all means keep using it. I won't criticize you for it." + } + ], + "messages": [ + { + "role": "user", + "content": "Which baking dish is best to bake a banana bread?" + } + ], + "answers": [ + "Best\" is subjective.The different choices of baking pans will effect texture and baking time. The more surface area the more crust and the faster the baking time", + "Best\" is subjective.The different choices of baking pans will effect texture and baking time. The more surface area the more crust and the faster the baking time", + "\"Best\" is subjective.The different choices of baking pans will effect texture and baking time. The more surface area the more crust and the faster the baking time.", + "\"Best\" is subjective.The different choices of baking pans will effect texture and baking time." + ] + }, + { + "ctxs": [ + { + "title": "Which baking dish is best to bake a banana bread?", + "text": "\"Best\" is subjective.The different choices of baking pans will effect texture and baking time. The more surface area the more crust and the faster the baking time.Recipes call for a bread pan simply because then it looks like bread and is easier to slice. As you noticed, it does require longer to bake.Muffin pans are also very popular because of the convenient shape and faster baking time.If you like the shape and texture of your bread in a baking dish then by all means keep using it. I won't criticize you for it." + } + ], + "messages": [ + { + "role": "user", + "content": "Which baking dish is best to bake a banana bread?" + }, + { + "role": "assistant", + "content": "Best\" is subjective.The different choices of baking pans will effect texture and baking time. The more surface area the more crust and the faster the baking time" + }, + { + "role": "user", + "content": "Would a loaf pan be the best shape to use?" + } + ], + "answers": [ + "Recipes call for a bread pan simply because then it looks like bread and is easier to slice. As you noticed, it does require longer to bake", + "Recipes call for a bread pan simply because then it looks like bread and is easier to slice. As you noticed, it does require longer to bake", + "Recipes call for a bread pan simply because then it looks like bread and is easier to slice. As you noticed, it does require longer to bake", + "\"Best\" is subjective." + ] + }, + { + "ctxs": [ + { + "title": "Which baking dish is best to bake a banana bread?", + "text": "\"Best\" is subjective.The different choices of baking pans will effect texture and baking time. The more surface area the more crust and the faster the baking time.Recipes call for a bread pan simply because then it looks like bread and is easier to slice. As you noticed, it does require longer to bake.Muffin pans are also very popular because of the convenient shape and faster baking time.If you like the shape and texture of your bread in a baking dish then by all means keep using it. I won't criticize you for it." + } + ], + "messages": [ + { + "role": "user", + "content": "Which baking dish is best to bake a banana bread?" + }, + { + "role": "assistant", + "content": "Best\" is subjective.The different choices of baking pans will effect texture and baking time. The more surface area the more crust and the faster the baking time" + }, + { + "role": "user", + "content": "Would a loaf pan be the best shape to use?" + }, + { + "role": "assistant", + "content": "Recipes call for a bread pan simply because then it looks like bread and is easier to slice. As you noticed, it does require longer to bake" + }, + { + "role": "user", + "content": "Would the bread bake faster in a glass pyrex ban than in a metal pan?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Which baking dish is best to bake a banana bread?", + "text": "\"Best\" is subjective.The different choices of baking pans will effect texture and baking time. The more surface area the more crust and the faster the baking time.Recipes call for a bread pan simply because then it looks like bread and is easier to slice. As you noticed, it does require longer to bake.Muffin pans are also very popular because of the convenient shape and faster baking time.If you like the shape and texture of your bread in a baking dish then by all means keep using it. I won't criticize you for it." + } + ], + "messages": [ + { + "role": "user", + "content": "Which baking dish is best to bake a banana bread?" + }, + { + "role": "assistant", + "content": "Best\" is subjective.The different choices of baking pans will effect texture and baking time. The more surface area the more crust and the faster the baking time" + }, + { + "role": "user", + "content": "Would a loaf pan be the best shape to use?" + }, + { + "role": "assistant", + "content": "Recipes call for a bread pan simply because then it looks like bread and is easier to slice. As you noticed, it does require longer to bake" + }, + { + "role": "user", + "content": "Would the bread bake faster in a glass pyrex ban than in a metal pan?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "I meant pyrex pan, not ban, and now I'm wondering exactly how long to bake the bread in a loaf pan?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Which baking dish is best to bake a banana bread?", + "text": "\"Best\" is subjective.The different choices of baking pans will effect texture and baking time. The more surface area the more crust and the faster the baking time.Recipes call for a bread pan simply because then it looks like bread and is easier to slice. As you noticed, it does require longer to bake.Muffin pans are also very popular because of the convenient shape and faster baking time.If you like the shape and texture of your bread in a baking dish then by all means keep using it. I won't criticize you for it." + } + ], + "messages": [ + { + "role": "user", + "content": "Which baking dish is best to bake a banana bread?" + }, + { + "role": "assistant", + "content": "Best\" is subjective.The different choices of baking pans will effect texture and baking time. The more surface area the more crust and the faster the baking time" + }, + { + "role": "user", + "content": "Would a loaf pan be the best shape to use?" + }, + { + "role": "assistant", + "content": "Recipes call for a bread pan simply because then it looks like bread and is easier to slice. As you noticed, it does require longer to bake" + }, + { + "role": "user", + "content": "Would the bread bake faster in a glass pyrex ban than in a metal pan?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "I meant pyrex pan, not ban, and now I'm wondering exactly how long to bake the bread in a loaf pan?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you know why the middle of the loaf is sometimes still uncooked while the outside edges are cooked perfectly?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can you use wine for cooking even after it's past it's drinking date?", + "text": "There's no rule that you have to drink your wine 24 hours after un-corking it, in fact some wines can taste better after 24 hours. 3 or 4 days is fine in many cases, and some wines are still drinkable a week after opening. This can be extended by refrigerating your wine after opening, white or red, you can get 2 weeks out of a bottle of wine if it's stored in the fridge. With reds let the glass stand for 10 minutes or so after pouring to get the optimal temperature. 2 weeks out of the fridge and it's probably vinegar, but if it still takes ok you can cook with it no problem." + } + ], + "messages": [ + { + "role": "user", + "content": "Can you use wine for cooking even after it's past it's drinking date?" + } + ], + "answers": [ + "There's no rule that you have to drink your wine 24 hours after un-corking it, in fact some wines can taste better after 24 hours", + "There's no rule that you have to drink your wine 24 hours after un-corking it, in fact some wines can taste better after 24 hours", + "There's no rule that you have to drink your wine 24 hours after un-corking it,", + "2 weeks out of the fridge and it's probably vinegar, but if it still takes ok you can cook with it no problem." + ] + }, + { + "ctxs": [ + { + "title": "Can you use wine for cooking even after it's past it's drinking date?", + "text": "There's no rule that you have to drink your wine 24 hours after un-corking it, in fact some wines can taste better after 24 hours. 3 or 4 days is fine in many cases, and some wines are still drinkable a week after opening. This can be extended by refrigerating your wine after opening, white or red, you can get 2 weeks out of a bottle of wine if it's stored in the fridge. With reds let the glass stand for 10 minutes or so after pouring to get the optimal temperature. 2 weeks out of the fridge and it's probably vinegar, but if it still takes ok you can cook with it no problem." + } + ], + "messages": [ + { + "role": "user", + "content": "Can you use wine for cooking even after it's past it's drinking date?" + }, + { + "role": "assistant", + "content": "There's no rule that you have to drink your wine 24 hours after un-corking it, in fact some wines can taste better after 24 hours" + }, + { + "role": "user", + "content": "Will it still give give a sweet flavor to sauces after 24 hours of uncorking?" + } + ], + "answers": [ + "in fact some wines can taste better after 24 hours", + "in fact some wines can taste better after 24 hours", + "This can be extended by refrigerating your wine after opening, white or red, you can get 2 weeks out of a bottle of wine if it's stored in the fridge.", + "in fact some wines can taste better after 24 hours. 3 or 4 days is fine in many cases, and some wines are still drinkable a week after opening" + ] + }, + { + "ctxs": [ + { + "title": "Can you use wine for cooking even after it's past it's drinking date?", + "text": "There's no rule that you have to drink your wine 24 hours after un-corking it, in fact some wines can taste better after 24 hours. 3 or 4 days is fine in many cases, and some wines are still drinkable a week after opening. This can be extended by refrigerating your wine after opening, white or red, you can get 2 weeks out of a bottle of wine if it's stored in the fridge. With reds let the glass stand for 10 minutes or so after pouring to get the optimal temperature. 2 weeks out of the fridge and it's probably vinegar, but if it still takes ok you can cook with it no problem." + } + ], + "messages": [ + { + "role": "user", + "content": "Can you use wine for cooking even after it's past it's drinking date?" + }, + { + "role": "assistant", + "content": "There's no rule that you have to drink your wine 24 hours after un-corking it, in fact some wines can taste better after 24 hours" + }, + { + "role": "user", + "content": "Will it still give give a sweet flavor to sauces after 24 hours of uncorking?" + }, + { + "role": "assistant", + "content": "in fact some wines can taste better after 24 hours" + }, + { + "role": "user", + "content": "Is it ok to use white wine even 2 weeks after uncorking if it does not smell bad?" + } + ], + "answers": [ + "This can be extended by refrigerating your wine after opening, white or red, you can get 2 weeks out of a bottle of wine if it's stored in the fridge", + "This can be extended by refrigerating your wine after opening, white or red, you can get 2 weeks out of a bottle of wine if it's stored in the fridge", + "can get 2 weeks out of a bottle of wine if it's stored in the fridge", + "2 weeks out of the fridge and it's probably vinegar, but if it still takes ok you can cook with it no problem." + ] + }, + { + "ctxs": [ + { + "title": "Can you use wine for cooking even after it's past it's drinking date?", + "text": "There's no rule that you have to drink your wine 24 hours after un-corking it, in fact some wines can taste better after 24 hours. 3 or 4 days is fine in many cases, and some wines are still drinkable a week after opening. This can be extended by refrigerating your wine after opening, white or red, you can get 2 weeks out of a bottle of wine if it's stored in the fridge. With reds let the glass stand for 10 minutes or so after pouring to get the optimal temperature. 2 weeks out of the fridge and it's probably vinegar, but if it still takes ok you can cook with it no problem." + } + ], + "messages": [ + { + "role": "user", + "content": "Can you use wine for cooking even after it's past it's drinking date?" + }, + { + "role": "assistant", + "content": "There's no rule that you have to drink your wine 24 hours after un-corking it, in fact some wines can taste better after 24 hours" + }, + { + "role": "user", + "content": "Will it still give give a sweet flavor to sauces after 24 hours of uncorking?" + }, + { + "role": "assistant", + "content": "in fact some wines can taste better after 24 hours" + }, + { + "role": "user", + "content": "Is it ok to use white wine even 2 weeks after uncorking if it does not smell bad?" + }, + { + "role": "assistant", + "content": "This can be extended by refrigerating your wine after opening, white or red, you can get 2 weeks out of a bottle of wine if it's stored in the fridge" + }, + { + "role": "user", + "content": "Is there any risk of getting sick from using older wine?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Benefits of vinaigrette vs. pouring oil and vinegar separately on salad?", + "text": "A vinaigrette is not a stable emulsion so it will eventually separate- however it will stay together long enough for the salad to be immediately served and eaten.I find that pouring the oil and acid separately creates a salad with a mouthful of olive oil coating the leaves and pool of vinegar at the bottom of the plate.It's true that the oil in a vinaigrette will eventually wilt the salad but that is why it should be added at the last minute or even after the salads have been portioned." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it better to use a vinaigrette or pour oil and vinegar separately on a salad?" + } + ], + "answers": [ + "I find that pouring the oil and acid separately creates a salad with a mouthful of olive oil coating the leaves and pool of vinegar at the bottom of the plate", + "I find that pouring the oil and acid separately creates a salad with a mouthful of olive oil coating the leaves and pool of vinegar at the bottom of the plate", + "A vinaigrette is not a stable emulsion so it will eventually separate- however it will stay together long enough for the salad to be immediately served and eaten.", + "I find that pouring the oil and acid separately creates a salad with a mouthful of olive oil coating the leaves and pool of vinegar at the bottom of the plate." + ] + }, + { + "ctxs": [ + { + "title": "Benefits of vinaigrette vs. pouring oil and vinegar separately on salad?", + "text": "A vinaigrette is not a stable emulsion so it will eventually separate- however it will stay together long enough for the salad to be immediately served and eaten.I find that pouring the oil and acid separately creates a salad with a mouthful of olive oil coating the leaves and pool of vinegar at the bottom of the plate.It's true that the oil in a vinaigrette will eventually wilt the salad but that is why it should be added at the last minute or even after the salads have been portioned." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it better to use a vinaigrette or pour oil and vinegar separately on a salad?" + }, + { + "role": "assistant", + "content": "I find that pouring the oil and acid separately creates a salad with a mouthful of olive oil coating the leaves and pool of vinegar at the bottom of the plate" + }, + { + "role": "user", + "content": "So it's worth the time it takes to make a vinaigrette?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Benefits of vinaigrette vs. pouring oil and vinegar separately on salad?", + "text": "A vinaigrette is not a stable emulsion so it will eventually separate- however it will stay together long enough for the salad to be immediately served and eaten.I find that pouring the oil and acid separately creates a salad with a mouthful of olive oil coating the leaves and pool of vinegar at the bottom of the plate.It's true that the oil in a vinaigrette will eventually wilt the salad but that is why it should be added at the last minute or even after the salads have been portioned." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it better to use a vinaigrette or pour oil and vinegar separately on a salad?" + }, + { + "role": "assistant", + "content": "I find that pouring the oil and acid separately creates a salad with a mouthful of olive oil coating the leaves and pool of vinegar at the bottom of the plate" + }, + { + "role": "user", + "content": "So it's worth the time it takes to make a vinaigrette?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are there any instances where it is better to use them separately, and the vinegar won't leave a pool on the plate?" + } + ], + "answers": [ + "A vinaigrette is not a stable emulsion so it will eventually separate- however it will stay together long enough for the salad to be immediately served and eaten", + "A vinaigrette is not a stable emulsion so it will eventually separate- however it will stay together long enough for the salad to be immediately served and eaten", + "I find that pouring the oil and acid separately creates a salad with a mouthful of olive oil coating the leaves and pool of vinegar at the bottom of the plate.", + "pouring the oil and acid separately creates a salad with a mouthful of olive oil coating the leaves and pool of vinegar at the bottom of the plate." + ] + }, + { + "ctxs": [ + { + "title": "Benefits of vinaigrette vs. pouring oil and vinegar separately on salad?", + "text": "A vinaigrette is not a stable emulsion so it will eventually separate- however it will stay together long enough for the salad to be immediately served and eaten.I find that pouring the oil and acid separately creates a salad with a mouthful of olive oil coating the leaves and pool of vinegar at the bottom of the plate.It's true that the oil in a vinaigrette will eventually wilt the salad but that is why it should be added at the last minute or even after the salads have been portioned." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it better to use a vinaigrette or pour oil and vinegar separately on a salad?" + }, + { + "role": "assistant", + "content": "I find that pouring the oil and acid separately creates a salad with a mouthful of olive oil coating the leaves and pool of vinegar at the bottom of the plate" + }, + { + "role": "user", + "content": "So it's worth the time it takes to make a vinaigrette?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are there any instances where it is better to use them separately, and the vinegar won't leave a pool on the plate?" + }, + { + "role": "assistant", + "content": "A vinaigrette is not a stable emulsion so it will eventually separate- however it will stay together long enough for the salad to be immediately served and eaten" + }, + { + "role": "user", + "content": "Is there anything I can add to stabilize it so it stays together longer?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Benefits of vinaigrette vs. pouring oil and vinegar separately on salad?", + "text": "A vinaigrette is not a stable emulsion so it will eventually separate- however it will stay together long enough for the salad to be immediately served and eaten.I find that pouring the oil and acid separately creates a salad with a mouthful of olive oil coating the leaves and pool of vinegar at the bottom of the plate.It's true that the oil in a vinaigrette will eventually wilt the salad but that is why it should be added at the last minute or even after the salads have been portioned." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it better to use a vinaigrette or pour oil and vinegar separately on a salad?" + }, + { + "role": "assistant", + "content": "I find that pouring the oil and acid separately creates a salad with a mouthful of olive oil coating the leaves and pool of vinegar at the bottom of the plate" + }, + { + "role": "user", + "content": "So it's worth the time it takes to make a vinaigrette?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are there any instances where it is better to use them separately, and the vinegar won't leave a pool on the plate?" + }, + { + "role": "assistant", + "content": "A vinaigrette is not a stable emulsion so it will eventually separate- however it will stay together long enough for the salad to be immediately served and eaten" + }, + { + "role": "user", + "content": "Is there anything I can add to stabilize it so it stays together longer?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long does it stay together?" + } + ], + "answers": [ + "It's true that the oil in a vinaigrette will eventually wilt the salad but that is why it should be added at the last minute or even after the salads have been portioned", + "It's true that the oil in a vinaigrette will eventually wilt the salad but that is why it should be added at the last minute or even after the salads have been portioned", + "it will stay together long enough for the salad to be immediately served and eaten.", + "long enough for the salad to be immediately served and eaten" + ] + }, + { + "ctxs": [ + { + "title": "Benefits of vinaigrette vs. pouring oil and vinegar separately on salad?", + "text": "A vinaigrette is not a stable emulsion so it will eventually separate- however it will stay together long enough for the salad to be immediately served and eaten.I find that pouring the oil and acid separately creates a salad with a mouthful of olive oil coating the leaves and pool of vinegar at the bottom of the plate.It's true that the oil in a vinaigrette will eventually wilt the salad but that is why it should be added at the last minute or even after the salads have been portioned." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it better to use a vinaigrette or pour oil and vinegar separately on a salad?" + }, + { + "role": "assistant", + "content": "I find that pouring the oil and acid separately creates a salad with a mouthful of olive oil coating the leaves and pool of vinegar at the bottom of the plate" + }, + { + "role": "user", + "content": "So it's worth the time it takes to make a vinaigrette?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are there any instances where it is better to use them separately, and the vinegar won't leave a pool on the plate?" + }, + { + "role": "assistant", + "content": "A vinaigrette is not a stable emulsion so it will eventually separate- however it will stay together long enough for the salad to be immediately served and eaten" + }, + { + "role": "user", + "content": "Is there anything I can add to stabilize it so it stays together longer?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long does it stay together?" + }, + { + "role": "assistant", + "content": "It's true that the oil in a vinaigrette will eventually wilt the salad but that is why it should be added at the last minute or even after the salads have been portioned" + }, + { + "role": "user", + "content": "Do any types of oil take longer to wilt the salad?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is it OK to defrost chicken by running water over it?", + "text": "The safety of this will be related to how long the meat is in the \"danger zone\". If the meat temperature is within 39 degrees to 140 degrees Fahrenheit, then it is in the danger zone and should not be kept at that temperature very long.So temperature/safety wise you will be fine thawing with water. Running water over the chicken will not change the texture. In fact, it is recommended you brine the chicken in a salt water solution before cooking." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it OK to defrost chicken by running water over it?" + } + ], + "answers": [ + "temperature/safety wise you will be fine thawing with water", + "temperature/safety wise you will be fine thawing with water", + "So temperature/safety wise you will be fine thawing with water.", + "temperature/safety wise you will be fine thawing with water" + ] + }, + { + "ctxs": [ + { + "title": "Is it OK to defrost chicken by running water over it?", + "text": "The safety of this will be related to how long the meat is in the \"danger zone\". If the meat temperature is within 39 degrees to 140 degrees Fahrenheit, then it is in the danger zone and should not be kept at that temperature very long.So temperature/safety wise you will be fine thawing with water. Running water over the chicken will not change the texture. In fact, it is recommended you brine the chicken in a salt water solution before cooking." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it OK to defrost chicken by running water over it?" + }, + { + "role": "assistant", + "content": "temperature/safety wise you will be fine thawing with water" + }, + { + "role": "user", + "content": "Should I use hot or cold water to defrost it?" + } + ], + "answers": [ + "within 39 degrees to 140 degrees Fahrenheit, then it is in the danger zone", + "within 39 degrees to 140 degrees Fahrenheit, then it is in the danger zone", + "within 39 degrees to 140 degrees Fahrenheit, then it is in the danger zone", + "within 39 degrees to 140 degrees Fahrenheit, then it is in the danger zone and should not be kept at that temperature very long" + ] + }, + { + "ctxs": [ + { + "title": "Is it OK to defrost chicken by running water over it?", + "text": "The safety of this will be related to how long the meat is in the \"danger zone\". If the meat temperature is within 39 degrees to 140 degrees Fahrenheit, then it is in the danger zone and should not be kept at that temperature very long.So temperature/safety wise you will be fine thawing with water. Running water over the chicken will not change the texture. In fact, it is recommended you brine the chicken in a salt water solution before cooking." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it OK to defrost chicken by running water over it?" + }, + { + "role": "assistant", + "content": "temperature/safety wise you will be fine thawing with water" + }, + { + "role": "user", + "content": "Should I use hot or cold water to defrost it?" + }, + { + "role": "assistant", + "content": "within 39 degrees to 140 degrees Fahrenheit, then it is in the danger zone" + }, + { + "role": "user", + "content": "Will running water over it (unwrapped) reduce the taste or change the texture?" + } + ], + "answers": [ + "Running water over the chicken will not change the texture", + "Running water over the chicken will not change the texture", + "Running water over the chicken will not change the texture. In fact, it is recommended you brine the chicken in a salt water solution before cooking.", + "Running water over the chicken will not change the texture. In fact, it is recommended you brine the chicken in a salt water solution before cooking." + ] + }, + { + "ctxs": [ + { + "title": "Is it OK to defrost chicken by running water over it?", + "text": "The safety of this will be related to how long the meat is in the \"danger zone\". If the meat temperature is within 39 degrees to 140 degrees Fahrenheit, then it is in the danger zone and should not be kept at that temperature very long.So temperature/safety wise you will be fine thawing with water. Running water over the chicken will not change the texture. In fact, it is recommended you brine the chicken in a salt water solution before cooking." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it OK to defrost chicken by running water over it?" + }, + { + "role": "assistant", + "content": "temperature/safety wise you will be fine thawing with water" + }, + { + "role": "user", + "content": "Should I use hot or cold water to defrost it?" + }, + { + "role": "assistant", + "content": "within 39 degrees to 140 degrees Fahrenheit, then it is in the danger zone" + }, + { + "role": "user", + "content": "Will running water over it (unwrapped) reduce the taste or change the texture?" + }, + { + "role": "assistant", + "content": "Running water over the chicken will not change the texture" + }, + { + "role": "user", + "content": "Will using running water on unwrapped chicken spread a lot of bacteria around?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How long does fresh parsley keep in the fridge?", + "text": "You can also preserve herbs by wrapping them in damp paper towels (either completely or just around the stems) and then placing the bundle in an open plastic bag (or one with holes poked in) Replace or re-wet the towels when they get dry. It's the equivalent of a vase without the worry about it spilling." + } + ], + "messages": [ + { + "role": "user", + "content": "How long does fresh parsley keep in the fridge?" + } + ], + "answers": [ + "You can also preserve herbs by wrapping them in damp paper towels (either completely or just around the stems) and then placing the bundle in an open plastic bag (or one with holes poked in", + "You can also preserve herbs by wrapping them in damp paper towels (either completely or just around the stems) and then placing the bundle in an open plastic bag (or one with holes poked in", + "You can also preserve herbs by wrapping them in damp paper towels (either completely or just around the stems) and then placing the bundle in an open plastic bag (or one with holes poked in", + "You can also preserve herbs by wrapping them in damp paper towels (either completely or just around the stems) and then placing the bundle in an open plastic bag (or one with holes poked in" + ] + }, + { + "ctxs": [ + { + "title": "How long does fresh parsley keep in the fridge?", + "text": "You can also preserve herbs by wrapping them in damp paper towels (either completely or just around the stems) and then placing the bundle in an open plastic bag (or one with holes poked in) Replace or re-wet the towels when they get dry. It's the equivalent of a vase without the worry about it spilling." + } + ], + "messages": [ + { + "role": "user", + "content": "How long does fresh parsley keep in the fridge?" + }, + { + "role": "assistant", + "content": "You can also preserve herbs by wrapping them in damp paper towels (either completely or just around the stems) and then placing the bundle in an open plastic bag (or one with holes poked in" + }, + { + "role": "user", + "content": "Do I need an airtight container?" + } + ], + "answers": [ + "an open plastic bag (or one with holes poked in", + "an open plastic bag (or one with holes poked in", + "an open plastic bag (or one with holes poked in", + "an open plastic bag (or one with holes poked in" + ] + }, + { + "ctxs": [ + { + "title": "How long does fresh parsley keep in the fridge?", + "text": "You can also preserve herbs by wrapping them in damp paper towels (either completely or just around the stems) and then placing the bundle in an open plastic bag (or one with holes poked in) Replace or re-wet the towels when they get dry. It's the equivalent of a vase without the worry about it spilling." + } + ], + "messages": [ + { + "role": "user", + "content": "How long does fresh parsley keep in the fridge?" + }, + { + "role": "assistant", + "content": "You can also preserve herbs by wrapping them in damp paper towels (either completely or just around the stems) and then placing the bundle in an open plastic bag (or one with holes poked in" + }, + { + "role": "user", + "content": "Do I need an airtight container?" + }, + { + "role": "assistant", + "content": "an open plastic bag (or one with holes poked in" + }, + { + "role": "user", + "content": "how long will it last" + } + ], + "answers": [ + "Replace or re-wet the towels when they get dry", + "Replace or re-wet the towels when they get dry", + "Replace or re-wet the towels when they get dry", + "Replace or re-wet the towels when they get dry" + ] + }, + { + "ctxs": [ + { + "title": "How long does fresh parsley keep in the fridge?", + "text": "You can also preserve herbs by wrapping them in damp paper towels (either completely or just around the stems) and then placing the bundle in an open plastic bag (or one with holes poked in) Replace or re-wet the towels when they get dry. It's the equivalent of a vase without the worry about it spilling." + } + ], + "messages": [ + { + "role": "user", + "content": "How long does fresh parsley keep in the fridge?" + }, + { + "role": "assistant", + "content": "You can also preserve herbs by wrapping them in damp paper towels (either completely or just around the stems) and then placing the bundle in an open plastic bag (or one with holes poked in" + }, + { + "role": "user", + "content": "Do I need an airtight container?" + }, + { + "role": "assistant", + "content": "an open plastic bag (or one with holes poked in" + }, + { + "role": "user", + "content": "how long will it last" + }, + { + "role": "assistant", + "content": "Replace or re-wet the towels when they get dry" + }, + { + "role": "user", + "content": "So no real timeline?" + } + ], + "answers": [ + "It's the equivalent of a vase without the worry about it spilling", + "It's the equivalent of a vase without the worry about it spilling", + "It's the equivalent of a vase without the worry about it spilling", + "It's the equivalent of a vase without the worry about it spilling" + ] + }, + { + "ctxs": [ + { + "title": "Finding the Right Coffee Grind", + "text": "In short, it's about extraction. Too fast, and you don't get the right flavours and too slow and you'll get off and bitter tastes.With a setup like the one you describe you can't change the speed the water passes through coffee (unlike espresso, for example) so you control how long water spends with your coffee (and the surface area of contact) by the size of the grind. The water will tend to stay and mud up super fine grinds. If you were to try to filter through turkish grind, you'd be waiting a long time and might taste something harsh.Too coarse of a grind and the water will run through and not pick up enough (low extraction).Aside from colour, taste and aroma, what you are looking for is how long it takes for water to pass through the coffee grind. I can't tell you how long for your specific setup, but if you're going slower than 20 seconds per ounce of water, it's likely too fine of a grind. Also note that the longer water spends with coffee, the more caffeine it'll pick up.Finally, if you can, keep an eye on the drips as they leave the filter. When the drop or stream is no longer cloudy and starts looking clear, that's about when you've extracted what you can with that grind (both amount and coarseness)." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I get the perfect coffee grind?" + } + ], + "answers": [ + "In short, it's about extraction. Too fast, and you don't get the right flavours and too slow and you'll get off and bitter tastes", + "In short, it's about extraction. Too fast, and you don't get the right flavours and too slow and you'll get off and bitter tastes", + "Too fast, and you don't get the right flavours and too slow and you'll get off and bitter tastes.", + "so you control how long water spends with your coffee (and the surface area of contact) by the size of the grind" + ] + }, + { + "ctxs": [ + { + "title": "Finding the Right Coffee Grind", + "text": "In short, it's about extraction. Too fast, and you don't get the right flavours and too slow and you'll get off and bitter tastes.With a setup like the one you describe you can't change the speed the water passes through coffee (unlike espresso, for example) so you control how long water spends with your coffee (and the surface area of contact) by the size of the grind. The water will tend to stay and mud up super fine grinds. If you were to try to filter through turkish grind, you'd be waiting a long time and might taste something harsh.Too coarse of a grind and the water will run through and not pick up enough (low extraction).Aside from colour, taste and aroma, what you are looking for is how long it takes for water to pass through the coffee grind. I can't tell you how long for your specific setup, but if you're going slower than 20 seconds per ounce of water, it's likely too fine of a grind. Also note that the longer water spends with coffee, the more caffeine it'll pick up.Finally, if you can, keep an eye on the drips as they leave the filter. When the drop or stream is no longer cloudy and starts looking clear, that's about when you've extracted what you can with that grind (both amount and coarseness)." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I get the perfect coffee grind?" + }, + { + "role": "assistant", + "content": "In short, it's about extraction. Too fast, and you don't get the right flavours and too slow and you'll get off and bitter tastes" + }, + { + "role": "user", + "content": "So, what are the characteristics that I should look for?" + } + ], + "answers": [ + "Aside from colour, taste and aroma, what you are looking for is how long it takes for water to pass through the coffee grind", + "Aside from colour, taste and aroma, what you are looking for is how long it takes for water to pass through the coffee grind", + "what you are looking for is how long it takes for water to pass through the coffee grind.", + "oo coarse of a grind and the water will run through and not pick up enough" + ] + }, + { + "ctxs": [ + { + "title": "Finding the Right Coffee Grind", + "text": "In short, it's about extraction. Too fast, and you don't get the right flavours and too slow and you'll get off and bitter tastes.With a setup like the one you describe you can't change the speed the water passes through coffee (unlike espresso, for example) so you control how long water spends with your coffee (and the surface area of contact) by the size of the grind. The water will tend to stay and mud up super fine grinds. If you were to try to filter through turkish grind, you'd be waiting a long time and might taste something harsh.Too coarse of a grind and the water will run through and not pick up enough (low extraction).Aside from colour, taste and aroma, what you are looking for is how long it takes for water to pass through the coffee grind. I can't tell you how long for your specific setup, but if you're going slower than 20 seconds per ounce of water, it's likely too fine of a grind. Also note that the longer water spends with coffee, the more caffeine it'll pick up.Finally, if you can, keep an eye on the drips as they leave the filter. When the drop or stream is no longer cloudy and starts looking clear, that's about when you've extracted what you can with that grind (both amount and coarseness)." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I get the perfect coffee grind?" + }, + { + "role": "assistant", + "content": "In short, it's about extraction. Too fast, and you don't get the right flavours and too slow and you'll get off and bitter tastes" + }, + { + "role": "user", + "content": "So, what are the characteristics that I should look for?" + }, + { + "role": "assistant", + "content": "Aside from colour, taste and aroma, what you are looking for is how long it takes for water to pass through the coffee grind" + }, + { + "role": "user", + "content": "I see, so it usually depends on the amount of time it takes for the water to pass?" + } + ], + "answers": [ + "if you're going slower than 20 seconds per ounce of water, it's likely too fine of a grind", + "if you're going slower than 20 seconds per ounce of water, it's likely too fine of a grind", + "In short, it's about extraction. Too fast, and you don't get the right flavours and too slow and you'll get off and bitter tastes", + "Too fast, and you don't get the right flavours and too slow and you'll get off and bitter tastes." + ] + }, + { + "ctxs": [ + { + "title": "Finding the Right Coffee Grind", + "text": "In short, it's about extraction. Too fast, and you don't get the right flavours and too slow and you'll get off and bitter tastes.With a setup like the one you describe you can't change the speed the water passes through coffee (unlike espresso, for example) so you control how long water spends with your coffee (and the surface area of contact) by the size of the grind. The water will tend to stay and mud up super fine grinds. If you were to try to filter through turkish grind, you'd be waiting a long time and might taste something harsh.Too coarse of a grind and the water will run through and not pick up enough (low extraction).Aside from colour, taste and aroma, what you are looking for is how long it takes for water to pass through the coffee grind. I can't tell you how long for your specific setup, but if you're going slower than 20 seconds per ounce of water, it's likely too fine of a grind. Also note that the longer water spends with coffee, the more caffeine it'll pick up.Finally, if you can, keep an eye on the drips as they leave the filter. When the drop or stream is no longer cloudy and starts looking clear, that's about when you've extracted what you can with that grind (both amount and coarseness)." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I get the perfect coffee grind?" + }, + { + "role": "assistant", + "content": "In short, it's about extraction. Too fast, and you don't get the right flavours and too slow and you'll get off and bitter tastes" + }, + { + "role": "user", + "content": "So, what are the characteristics that I should look for?" + }, + { + "role": "assistant", + "content": "Aside from colour, taste and aroma, what you are looking for is how long it takes for water to pass through the coffee grind" + }, + { + "role": "user", + "content": "I see, so it usually depends on the amount of time it takes for the water to pass?" + }, + { + "role": "assistant", + "content": "if you're going slower than 20 seconds per ounce of water, it's likely too fine of a grind" + }, + { + "role": "user", + "content": "So, is there anything I need to avoid?" + } + ], + "answers": [ + "Too coarse of a grind and the water will run through and not pick up enough", + "Too coarse of a grind and the water will run through and not pick up enough", + "the longer water spends with coffee, the more caffeine it'll pick up", + "Too coarse of a grind and the water will run through and not pick up enough (low extraction)" + ] + }, + { + "ctxs": [ + { + "title": "Finding the Right Coffee Grind", + "text": "In short, it's about extraction. Too fast, and you don't get the right flavours and too slow and you'll get off and bitter tastes.With a setup like the one you describe you can't change the speed the water passes through coffee (unlike espresso, for example) so you control how long water spends with your coffee (and the surface area of contact) by the size of the grind. The water will tend to stay and mud up super fine grinds. If you were to try to filter through turkish grind, you'd be waiting a long time and might taste something harsh.Too coarse of a grind and the water will run through and not pick up enough (low extraction).Aside from colour, taste and aroma, what you are looking for is how long it takes for water to pass through the coffee grind. I can't tell you how long for your specific setup, but if you're going slower than 20 seconds per ounce of water, it's likely too fine of a grind. Also note that the longer water spends with coffee, the more caffeine it'll pick up.Finally, if you can, keep an eye on the drips as they leave the filter. When the drop or stream is no longer cloudy and starts looking clear, that's about when you've extracted what you can with that grind (both amount and coarseness)." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I get the perfect coffee grind?" + }, + { + "role": "assistant", + "content": "In short, it's about extraction. Too fast, and you don't get the right flavours and too slow and you'll get off and bitter tastes" + }, + { + "role": "user", + "content": "So, what are the characteristics that I should look for?" + }, + { + "role": "assistant", + "content": "Aside from colour, taste and aroma, what you are looking for is how long it takes for water to pass through the coffee grind" + }, + { + "role": "user", + "content": "I see, so it usually depends on the amount of time it takes for the water to pass?" + }, + { + "role": "assistant", + "content": "if you're going slower than 20 seconds per ounce of water, it's likely too fine of a grind" + }, + { + "role": "user", + "content": "So, is there anything I need to avoid?" + }, + { + "role": "assistant", + "content": "Too coarse of a grind and the water will run through and not pick up enough" + }, + { + "role": "user", + "content": "So, coarseness does affect?" + } + ], + "answers": [ + "The water will tend to stay and mud up super fine grinds", + "The water will tend to stay and mud up super fine grinds", + "I can't tell you how long for your specific setup, but if you're going slower than 20 seconds per ounce of water, it's likely too fine of a grind.", + "I can't tell you how long for your specific setup, but if you're going slower than 20 seconds per ounce of water, it's likely too fine of a grind." + ] + }, + { + "ctxs": [ + { + "title": "Finding the Right Coffee Grind", + "text": "In short, it's about extraction. Too fast, and you don't get the right flavours and too slow and you'll get off and bitter tastes.With a setup like the one you describe you can't change the speed the water passes through coffee (unlike espresso, for example) so you control how long water spends with your coffee (and the surface area of contact) by the size of the grind. The water will tend to stay and mud up super fine grinds. If you were to try to filter through turkish grind, you'd be waiting a long time and might taste something harsh.Too coarse of a grind and the water will run through and not pick up enough (low extraction).Aside from colour, taste and aroma, what you are looking for is how long it takes for water to pass through the coffee grind. I can't tell you how long for your specific setup, but if you're going slower than 20 seconds per ounce of water, it's likely too fine of a grind. Also note that the longer water spends with coffee, the more caffeine it'll pick up.Finally, if you can, keep an eye on the drips as they leave the filter. When the drop or stream is no longer cloudy and starts looking clear, that's about when you've extracted what you can with that grind (both amount and coarseness)." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I get the perfect coffee grind?" + }, + { + "role": "assistant", + "content": "In short, it's about extraction. Too fast, and you don't get the right flavours and too slow and you'll get off and bitter tastes" + }, + { + "role": "user", + "content": "So, what are the characteristics that I should look for?" + }, + { + "role": "assistant", + "content": "Aside from colour, taste and aroma, what you are looking for is how long it takes for water to pass through the coffee grind" + }, + { + "role": "user", + "content": "I see, so it usually depends on the amount of time it takes for the water to pass?" + }, + { + "role": "assistant", + "content": "if you're going slower than 20 seconds per ounce of water, it's likely too fine of a grind" + }, + { + "role": "user", + "content": "So, is there anything I need to avoid?" + }, + { + "role": "assistant", + "content": "Too coarse of a grind and the water will run through and not pick up enough" + }, + { + "role": "user", + "content": "So, coarseness does affect?" + }, + { + "role": "assistant", + "content": "The water will tend to stay and mud up super fine grinds" + }, + { + "role": "user", + "content": "Have you personally tried using a coffee grind?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Finding the Right Coffee Grind", + "text": "In short, it's about extraction. Too fast, and you don't get the right flavours and too slow and you'll get off and bitter tastes.With a setup like the one you describe you can't change the speed the water passes through coffee (unlike espresso, for example) so you control how long water spends with your coffee (and the surface area of contact) by the size of the grind. The water will tend to stay and mud up super fine grinds. If you were to try to filter through turkish grind, you'd be waiting a long time and might taste something harsh.Too coarse of a grind and the water will run through and not pick up enough (low extraction).Aside from colour, taste and aroma, what you are looking for is how long it takes for water to pass through the coffee grind. I can't tell you how long for your specific setup, but if you're going slower than 20 seconds per ounce of water, it's likely too fine of a grind. Also note that the longer water spends with coffee, the more caffeine it'll pick up.Finally, if you can, keep an eye on the drips as they leave the filter. When the drop or stream is no longer cloudy and starts looking clear, that's about when you've extracted what you can with that grind (both amount and coarseness)." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I get the perfect coffee grind?" + }, + { + "role": "assistant", + "content": "In short, it's about extraction. Too fast, and you don't get the right flavours and too slow and you'll get off and bitter tastes" + }, + { + "role": "user", + "content": "So, what are the characteristics that I should look for?" + }, + { + "role": "assistant", + "content": "Aside from colour, taste and aroma, what you are looking for is how long it takes for water to pass through the coffee grind" + }, + { + "role": "user", + "content": "I see, so it usually depends on the amount of time it takes for the water to pass?" + }, + { + "role": "assistant", + "content": "if you're going slower than 20 seconds per ounce of water, it's likely too fine of a grind" + }, + { + "role": "user", + "content": "So, is there anything I need to avoid?" + }, + { + "role": "assistant", + "content": "Too coarse of a grind and the water will run through and not pick up enough" + }, + { + "role": "user", + "content": "So, coarseness does affect?" + }, + { + "role": "assistant", + "content": "The water will tend to stay and mud up super fine grinds" + }, + { + "role": "user", + "content": "Have you personally tried using a coffee grind?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "So, can you tell me any other parameters that I should be looking for when working with the grind?" + } + ], + "answers": [ + "if you can, keep an eye on the drips as they leave the filter. When the drop or stream is no longer cloudy and starts looking clear, that's about when you've extracted what you can with that grind", + "if you can, keep an eye on the drips as they leave the filter. When the drop or stream is no longer cloudy and starts looking clear, that's about when you've extracted what you can with that grind", + "if you can, keep an eye on the drips as they leave the filter. When the drop or stream is no longer cloudy and starts looking clear, that's about when you've extracted what you can with that grind", + "note that the longer water spends with coffee, the more caffeine it'll pick up" + ] + }, + { + "ctxs": [ + { + "title": "My tomato sauce is very watery", + "text": "Yes, cooking it more to evaporate off some of the liquid will definitely help. This is called reducing a sauce. A moderate simmer would be the appropriate temperature. You want to see occasional bubbles but definitely not a rolling boil. Stir it occasionally, making sure to get the bottom of the pot to avoid any scorching. It is possible to have it be quite liquid on top and rather dense in pockets on the bottom, which can then get well above 212 F and reaching the point of burning." + } + ], + "messages": [ + { + "role": "user", + "content": "My tomato sauce is very watery. It has flavor, but it's too thin. Will letting sit over medium low heat evaporate enough to increase its density?" + } + ], + "answers": [ + "cooking it more to evaporate off some of the liquid will definitely help. This is called reducing a sauce", + "cooking it more to evaporate off some of the liquid will definitely help. This is called reducing a sauce", + "Yes, cooking it more to evaporate off some of the liquid will definitely help.", + "Yes, cooking it more to evaporate off some of the liquid will definitely help" + ] + }, + { + "ctxs": [ + { + "title": "My tomato sauce is very watery", + "text": "Yes, cooking it more to evaporate off some of the liquid will definitely help. This is called reducing a sauce. A moderate simmer would be the appropriate temperature. You want to see occasional bubbles but definitely not a rolling boil. Stir it occasionally, making sure to get the bottom of the pot to avoid any scorching. It is possible to have it be quite liquid on top and rather dense in pockets on the bottom, which can then get well above 212 F and reaching the point of burning." + } + ], + "messages": [ + { + "role": "user", + "content": "My tomato sauce is very watery. It has flavor, but it's too thin. Will letting sit over medium low heat evaporate enough to increase its density?" + }, + { + "role": "assistant", + "content": "cooking it more to evaporate off some of the liquid will definitely help. This is called reducing a sauce" + }, + { + "role": "user", + "content": "Would bringing it to a boil help more?" + } + ], + "answers": [ + "You want to see occasional bubbles but definitely not a rolling boil", + "You want to see occasional bubbles but definitely not a rolling boil", + "You want to see occasional bubbles but definitely not a rolling boil", + "Yes, cooking it more to evaporate off some of the liquid will definitely help. This is called reducing a sauce." + ] + }, + { + "ctxs": [ + { + "title": "My tomato sauce is very watery", + "text": "Yes, cooking it more to evaporate off some of the liquid will definitely help. This is called reducing a sauce. A moderate simmer would be the appropriate temperature. You want to see occasional bubbles but definitely not a rolling boil. Stir it occasionally, making sure to get the bottom of the pot to avoid any scorching. It is possible to have it be quite liquid on top and rather dense in pockets on the bottom, which can then get well above 212 F and reaching the point of burning." + } + ], + "messages": [ + { + "role": "user", + "content": "My tomato sauce is very watery. It has flavor, but it's too thin. Will letting sit over medium low heat evaporate enough to increase its density?" + }, + { + "role": "assistant", + "content": "cooking it more to evaporate off some of the liquid will definitely help. This is called reducing a sauce" + }, + { + "role": "user", + "content": "Would bringing it to a boil help more?" + }, + { + "role": "assistant", + "content": "You want to see occasional bubbles but definitely not a rolling boil" + }, + { + "role": "user", + "content": "It won't ruin the flavor?" + } + ], + "answers": [ + "Stir it occasionally, making sure to get the bottom of the pot to avoid any scorching", + "Stir it occasionally, making sure to get the bottom of the pot to avoid any scorching", + "Stir it occasionally, making sure to get the bottom of the pot to avoid any scorching", + "Stir it occasionally, making sure to get the bottom of the pot to avoid any scorching" + ] + }, + { + "ctxs": [ + { + "title": "My tomato sauce is very watery", + "text": "Yes, cooking it more to evaporate off some of the liquid will definitely help. This is called reducing a sauce. A moderate simmer would be the appropriate temperature. You want to see occasional bubbles but definitely not a rolling boil. Stir it occasionally, making sure to get the bottom of the pot to avoid any scorching. It is possible to have it be quite liquid on top and rather dense in pockets on the bottom, which can then get well above 212 F and reaching the point of burning." + } + ], + "messages": [ + { + "role": "user", + "content": "My tomato sauce is very watery. It has flavor, but it's too thin. Will letting sit over medium low heat evaporate enough to increase its density?" + }, + { + "role": "assistant", + "content": "cooking it more to evaporate off some of the liquid will definitely help. This is called reducing a sauce" + }, + { + "role": "user", + "content": "Would bringing it to a boil help more?" + }, + { + "role": "assistant", + "content": "You want to see occasional bubbles but definitely not a rolling boil" + }, + { + "role": "user", + "content": "It won't ruin the flavor?" + }, + { + "role": "assistant", + "content": "Stir it occasionally, making sure to get the bottom of the pot to avoid any scorching" + }, + { + "role": "user", + "content": "Should I add some kind of starch to it?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "My tomato sauce is very watery", + "text": "Yes, cooking it more to evaporate off some of the liquid will definitely help. This is called reducing a sauce. A moderate simmer would be the appropriate temperature. You want to see occasional bubbles but definitely not a rolling boil. Stir it occasionally, making sure to get the bottom of the pot to avoid any scorching. It is possible to have it be quite liquid on top and rather dense in pockets on the bottom, which can then get well above 212 F and reaching the point of burning." + } + ], + "messages": [ + { + "role": "user", + "content": "My tomato sauce is very watery. It has flavor, but it's too thin. Will letting sit over medium low heat evaporate enough to increase its density?" + }, + { + "role": "assistant", + "content": "cooking it more to evaporate off some of the liquid will definitely help. This is called reducing a sauce" + }, + { + "role": "user", + "content": "Would bringing it to a boil help more?" + }, + { + "role": "assistant", + "content": "You want to see occasional bubbles but definitely not a rolling boil" + }, + { + "role": "user", + "content": "It won't ruin the flavor?" + }, + { + "role": "assistant", + "content": "Stir it occasionally, making sure to get the bottom of the pot to avoid any scorching" + }, + { + "role": "user", + "content": "Should I add some kind of starch to it?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long should I reduce it for?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "My tomato sauce is very watery", + "text": "Yes, cooking it more to evaporate off some of the liquid will definitely help. This is called reducing a sauce. A moderate simmer would be the appropriate temperature. You want to see occasional bubbles but definitely not a rolling boil. Stir it occasionally, making sure to get the bottom of the pot to avoid any scorching. It is possible to have it be quite liquid on top and rather dense in pockets on the bottom, which can then get well above 212 F and reaching the point of burning." + } + ], + "messages": [ + { + "role": "user", + "content": "My tomato sauce is very watery. It has flavor, but it's too thin. Will letting sit over medium low heat evaporate enough to increase its density?" + }, + { + "role": "assistant", + "content": "cooking it more to evaporate off some of the liquid will definitely help. This is called reducing a sauce" + }, + { + "role": "user", + "content": "Would bringing it to a boil help more?" + }, + { + "role": "assistant", + "content": "You want to see occasional bubbles but definitely not a rolling boil" + }, + { + "role": "user", + "content": "It won't ruin the flavor?" + }, + { + "role": "assistant", + "content": "Stir it occasionally, making sure to get the bottom of the pot to avoid any scorching" + }, + { + "role": "user", + "content": "Should I add some kind of starch to it?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long should I reduce it for?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Should I leave the lid on while I am cooking it?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "transfer pizza onto stone without sticking", + "text": "I've worked as a pizza cook, so I can give you a hard-earned answer. Cornmeal, and plenty of it. If you aren't putting cornmeal (or flour, but cornmeal works better) on the peel before you put the pizza on it, start. If you are putting it on, use more. Then put the pizza on it and give it a shake and make sure the pizza is loose before you try to shove it in the oven. If it isn't, lift up the edge that is stuck and sprinkle more cornmeal under it, then try again. The pizza should be completely free-moving on the peel before you try to transfer it to the oven." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I transfer a pizza onto stone without sticking?" + } + ], + "answers": [ + "I've worked as a pizza cook, so I can give you a hard-earned answer. Cornmeal, and plenty of it", + "I've worked as a pizza cook, so I can give you a hard-earned answer. Cornmeal, and plenty of it", + "Cornmeal, and plenty of it. If you aren't putting cornmeal (or flour, but cornmeal works better) on the peel before you put the pizza on it, start.", + "Cornmeal, and plenty of it." + ] + }, + { + "ctxs": [ + { + "title": "transfer pizza onto stone without sticking", + "text": "I've worked as a pizza cook, so I can give you a hard-earned answer. Cornmeal, and plenty of it. If you aren't putting cornmeal (or flour, but cornmeal works better) on the peel before you put the pizza on it, start. If you are putting it on, use more. Then put the pizza on it and give it a shake and make sure the pizza is loose before you try to shove it in the oven. If it isn't, lift up the edge that is stuck and sprinkle more cornmeal under it, then try again. The pizza should be completely free-moving on the peel before you try to transfer it to the oven." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I transfer a pizza onto stone without sticking?" + }, + { + "role": "assistant", + "content": "I've worked as a pizza cook, so I can give you a hard-earned answer. Cornmeal, and plenty of it" + }, + { + "role": "user", + "content": "Is there some technique I should use, or am making the dough to wet, or to thin or something?" + } + ], + "answers": [ + "on it and give it a shake and make sure the pizza is loose before you try to shove it in the oven", + "on it and give it a shake and make sure the pizza is loose before you try to shove it in the oven", + "If you aren't putting cornmeal (or flour, but cornmeal works better) on the peel before you put the pizza on it, start. If you are putting it on, use more.", + "If you aren't putting cornmeal (or flour, but cornmeal works better) on the peel before you put the pizza on it, start." + ] + }, + { + "ctxs": [ + { + "title": "transfer pizza onto stone without sticking", + "text": "I've worked as a pizza cook, so I can give you a hard-earned answer. Cornmeal, and plenty of it. If you aren't putting cornmeal (or flour, but cornmeal works better) on the peel before you put the pizza on it, start. If you are putting it on, use more. Then put the pizza on it and give it a shake and make sure the pizza is loose before you try to shove it in the oven. If it isn't, lift up the edge that is stuck and sprinkle more cornmeal under it, then try again. The pizza should be completely free-moving on the peel before you try to transfer it to the oven." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I transfer a pizza onto stone without sticking?" + }, + { + "role": "assistant", + "content": "I've worked as a pizza cook, so I can give you a hard-earned answer. Cornmeal, and plenty of it" + }, + { + "role": "user", + "content": "Is there some technique I should use, or am making the dough to wet, or to thin or something?" + }, + { + "role": "assistant", + "content": "on it and give it a shake and make sure the pizza is loose before you try to shove it in the oven" + }, + { + "role": "user", + "content": "I have tried putting lots of flour under the pizza before I add the toppings but it didn't really help." + } + ], + "answers": [ + "If it isn't, lift up the edge that is stuck and sprinkle more cornmeal under it, then try again", + "If it isn't, lift up the edge that is stuck and sprinkle more cornmeal under it, then try again", + "If it isn't, lift up the edge that is stuck and sprinkle more cornmeal under it, then try again", + "If it isn't, lift up the edge that is stuck and sprinkle more cornmeal under it, then try again." + ] + }, + { + "ctxs": [ + { + "title": "transfer pizza onto stone without sticking", + "text": "I've worked as a pizza cook, so I can give you a hard-earned answer. Cornmeal, and plenty of it. If you aren't putting cornmeal (or flour, but cornmeal works better) on the peel before you put the pizza on it, start. If you are putting it on, use more. Then put the pizza on it and give it a shake and make sure the pizza is loose before you try to shove it in the oven. If it isn't, lift up the edge that is stuck and sprinkle more cornmeal under it, then try again. The pizza should be completely free-moving on the peel before you try to transfer it to the oven." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I transfer a pizza onto stone without sticking?" + }, + { + "role": "assistant", + "content": "I've worked as a pizza cook, so I can give you a hard-earned answer. Cornmeal, and plenty of it" + }, + { + "role": "user", + "content": "Is there some technique I should use, or am making the dough to wet, or to thin or something?" + }, + { + "role": "assistant", + "content": "on it and give it a shake and make sure the pizza is loose before you try to shove it in the oven" + }, + { + "role": "user", + "content": "I have tried putting lots of flour under the pizza before I add the toppings but it didn't really help." + }, + { + "role": "assistant", + "content": "If it isn't, lift up the edge that is stuck and sprinkle more cornmeal under it, then try again" + }, + { + "role": "user", + "content": "After I have made my pizza and put the toppings onto it, I find that I am unable to transfer the pizza on to the pizza stone in the oven." + } + ], + "answers": [ + "The pizza should be completely free-moving on the peel before you try to transfer it to the oven", + "The pizza should be completely free-moving on the peel before you try to transfer it to the oven", + "The pizza should be completely free-moving on the peel before you try to transfer it to the oven", + "If you aren't putting cornmeal (or flour, but cornmeal works better) on the peel before you put the pizza on it, start" + ] + }, + { + "ctxs": [ + { + "title": "Grinding dried chiles in a mortar and pestle?", + "text": "That sort of grinding only works with seeds and such. Chiles are too fibrous. I use a cuisinart mini mate chopper/grinder for all my spice milling needs. There's a dull side to the blade for grinding stuff like peppercorns, and a sharp side for stuff like chiles. About the only thing my mortar and pestle ever gets used for is grinding kosher salt to a more useful grain size." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there any way to grind peppers in a mortar and pestle?" + } + ], + "answers": [ + "That sort of grinding only works with seeds and such", + "That sort of grinding only works with seeds and such", + "That sort of grinding only works with seeds and such.", + "That sort of grinding only works with seeds and such" + ] + }, + { + "ctxs": [ + { + "title": "Grinding dried chiles in a mortar and pestle?", + "text": "That sort of grinding only works with seeds and such. Chiles are too fibrous. I use a cuisinart mini mate chopper/grinder for all my spice milling needs. There's a dull side to the blade for grinding stuff like peppercorns, and a sharp side for stuff like chiles. About the only thing my mortar and pestle ever gets used for is grinding kosher salt to a more useful grain size." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there any way to grind peppers in a mortar and pestle?" + }, + { + "role": "assistant", + "content": "That sort of grinding only works with seeds and such" + }, + { + "role": "user", + "content": "Would it work in a food processor?" + } + ], + "answers": [ + "I use a cuisinart mini mate chopper/grinder for all my spice milling needs. There's a dull side to the blade for grinding stuff like peppercorns", + "I use a cuisinart mini mate chopper/grinder for all my spice milling needs. There's a dull side to the blade for grinding stuff like peppercorns", + "I use a cuisinart mini mate chopper/grinder for all my spice milling needs", + "I use a cuisinart mini mate chopper/grinder for all my spice milling needs. There's a dull side to the blade for grinding stuff like peppercorns" + ] + }, + { + "ctxs": [ + { + "title": "Grinding dried chiles in a mortar and pestle?", + "text": "That sort of grinding only works with seeds and such. Chiles are too fibrous. I use a cuisinart mini mate chopper/grinder for all my spice milling needs. There's a dull side to the blade for grinding stuff like peppercorns, and a sharp side for stuff like chiles. About the only thing my mortar and pestle ever gets used for is grinding kosher salt to a more useful grain size." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there any way to grind peppers in a mortar and pestle?" + }, + { + "role": "assistant", + "content": "That sort of grinding only works with seeds and such" + }, + { + "role": "user", + "content": "Would it work in a food processor?" + }, + { + "role": "assistant", + "content": "I use a cuisinart mini mate chopper/grinder for all my spice milling needs. There's a dull side to the blade for grinding stuff like peppercorns" + }, + { + "role": "user", + "content": "How long do I grind?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Grinding dried chiles in a mortar and pestle?", + "text": "That sort of grinding only works with seeds and such. Chiles are too fibrous. I use a cuisinart mini mate chopper/grinder for all my spice milling needs. There's a dull side to the blade for grinding stuff like peppercorns, and a sharp side for stuff like chiles. About the only thing my mortar and pestle ever gets used for is grinding kosher salt to a more useful grain size." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there any way to grind peppers in a mortar and pestle?" + }, + { + "role": "assistant", + "content": "That sort of grinding only works with seeds and such" + }, + { + "role": "user", + "content": "Would it work in a food processor?" + }, + { + "role": "assistant", + "content": "I use a cuisinart mini mate chopper/grinder for all my spice milling needs. There's a dull side to the blade for grinding stuff like peppercorns" + }, + { + "role": "user", + "content": "How long do I grind?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Wont is just turn into a paste?" + } + ], + "answers": [ + "chopper/grinder for all my spice milling needs. There's a dull side to the blade for grinding stuff like peppercorns, and a sharp side for stuff like chiles", + "chopper/grinder for all my spice milling needs. There's a dull side to the blade for grinding stuff like peppercorns, and a sharp side for stuff like chiles", + "chopper/grinder for all my spice milling needs. There's a dull side to the blade for grinding stuff like peppercorns, and a sharp side for stuff like chiles", + "chopper/grinder for all my spice milling needs. There's a dull side to the blade for grinding stuff like peppercorns, and a sharp side for stuff like chiles" + ] + }, + { + "ctxs": [ + { + "title": "Grinding dried chiles in a mortar and pestle?", + "text": "That sort of grinding only works with seeds and such. Chiles are too fibrous. I use a cuisinart mini mate chopper/grinder for all my spice milling needs. There's a dull side to the blade for grinding stuff like peppercorns, and a sharp side for stuff like chiles. About the only thing my mortar and pestle ever gets used for is grinding kosher salt to a more useful grain size." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there any way to grind peppers in a mortar and pestle?" + }, + { + "role": "assistant", + "content": "That sort of grinding only works with seeds and such" + }, + { + "role": "user", + "content": "Would it work in a food processor?" + }, + { + "role": "assistant", + "content": "I use a cuisinart mini mate chopper/grinder for all my spice milling needs. There's a dull side to the blade for grinding stuff like peppercorns" + }, + { + "role": "user", + "content": "How long do I grind?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Wont is just turn into a paste?" + }, + { + "role": "assistant", + "content": "chopper/grinder for all my spice milling needs. There's a dull side to the blade for grinding stuff like peppercorns, and a sharp side for stuff like chiles" + }, + { + "role": "user", + "content": "Do I need to add anything in with the chilies when blending?" + } + ], + "answers": [ + "About the only thing my mortar and pestle ever gets used for is grinding kosher salt to a more useful grain size", + "About the only thing my mortar and pestle ever gets used for is grinding kosher salt to a more useful grain size", + "About the only thing my mortar and pestle ever gets used for is grinding kosher salt to a more useful grain size", + "About the only thing my mortar and pestle ever gets used for is grinding kosher salt to a more useful grain size" + ] + }, + { + "ctxs": [ + { + "title": "Crispy fried chicken goes limp: picnic disaster", + "text": "Once fried chicken or any fried food for that matter is refrigerated it is going to lose it's crispiness. This is due to the cruncy exterior coating absorbing moisture from inside the food combined with moisture being trapped inside the wrapping/storange container which then is absorbed by the food as well. It happens even shortly after frying if the food item is placed on a flat surface where the inner steam can't escape and is trapped between the food and the surface under it. This is why when frying large batches or holding fried food for any extended time, it's best to drain on a cooling rack that's upside down on a brown paper bag or paper towels. Upside down so that it's close to the paper to absorb excess grease but still allows a small bit of airspace so that steam can escape and if keeping it in a warm oven, hot air can circulate.You can re-crisp your chicken by placing it on a roasting/cooling rack on a baking tray and place in the oven to re-crisp the skin. Be careful not to dry it out." + } + ], + "messages": [ + { + "role": "user", + "content": "Crispy fried chicken goes limp: picnic disaster, how do I keep it crispy?" + } + ], + "answers": [ + "it's best to drain on a cooling rack that's upside down on a brown paper bag or paper towels", + "it's best to drain on a cooling rack that's upside down on a brown paper bag or paper towels", + "it's best to drain on a cooling rack that's upside down on a brown paper bag or paper towels.", + "Once fried chicken or any fried food for that matter is refrigerated it is going to lose it's crispiness." + ] + }, + { + "ctxs": [ + { + "title": "Crispy fried chicken goes limp: picnic disaster", + "text": "Once fried chicken or any fried food for that matter is refrigerated it is going to lose it's crispiness. This is due to the cruncy exterior coating absorbing moisture from inside the food combined with moisture being trapped inside the wrapping/storange container which then is absorbed by the food as well. It happens even shortly after frying if the food item is placed on a flat surface where the inner steam can't escape and is trapped between the food and the surface under it. This is why when frying large batches or holding fried food for any extended time, it's best to drain on a cooling rack that's upside down on a brown paper bag or paper towels. Upside down so that it's close to the paper to absorb excess grease but still allows a small bit of airspace so that steam can escape and if keeping it in a warm oven, hot air can circulate.You can re-crisp your chicken by placing it on a roasting/cooling rack on a baking tray and place in the oven to re-crisp the skin. Be careful not to dry it out." + } + ], + "messages": [ + { + "role": "user", + "content": "Crispy fried chicken goes limp: picnic disaster, how do I keep it crispy?" + }, + { + "role": "assistant", + "content": "it's best to drain on a cooling rack that's upside down on a brown paper bag or paper towels" + }, + { + "role": "user", + "content": "Will this help on day 2 of the limp crusted fried chicken?" + } + ], + "answers": [ + "Once fried chicken or any fried food for that matter is refrigerated it is going to lose it's crispiness", + "Once fried chicken or any fried food for that matter is refrigerated it is going to lose it's crispiness", + "You can re-crisp your chicken by placing it on a roasting/cooling rack on a baking tray and place in the oven to re-crisp the skin. Be careful not to dry it out.", + "Once fried chicken or any fried food for that matter is refrigerated it is going to lose it's crispiness" + ] + }, + { + "ctxs": [ + { + "title": "Crispy fried chicken goes limp: picnic disaster", + "text": "Once fried chicken or any fried food for that matter is refrigerated it is going to lose it's crispiness. This is due to the cruncy exterior coating absorbing moisture from inside the food combined with moisture being trapped inside the wrapping/storange container which then is absorbed by the food as well. It happens even shortly after frying if the food item is placed on a flat surface where the inner steam can't escape and is trapped between the food and the surface under it. This is why when frying large batches or holding fried food for any extended time, it's best to drain on a cooling rack that's upside down on a brown paper bag or paper towels. Upside down so that it's close to the paper to absorb excess grease but still allows a small bit of airspace so that steam can escape and if keeping it in a warm oven, hot air can circulate.You can re-crisp your chicken by placing it on a roasting/cooling rack on a baking tray and place in the oven to re-crisp the skin. Be careful not to dry it out." + } + ], + "messages": [ + { + "role": "user", + "content": "Crispy fried chicken goes limp: picnic disaster, how do I keep it crispy?" + }, + { + "role": "assistant", + "content": "it's best to drain on a cooling rack that's upside down on a brown paper bag or paper towels" + }, + { + "role": "user", + "content": "Will this help on day 2 of the limp crusted fried chicken?" + }, + { + "role": "assistant", + "content": "Once fried chicken or any fried food for that matter is refrigerated it is going to lose it's crispiness" + }, + { + "role": "user", + "content": "Is there a way to re-crisp it for a picnic the next day?" + } + ], + "answers": [ + "keeping it in a warm oven, hot air can circulate", + "keeping it in a warm oven, hot air can circulate", + "You can re-crisp your chicken by placing it on a roasting/cooling rack on a baking tray and place in the oven to re-crisp the skin.", + "You can re-crisp your chicken by placing it on a roasting/cooling rack on a baking tray and place in the oven to re-crisp the skin. Be careful not to dry it out." + ] + }, + { + "ctxs": [ + { + "title": "Is charcoal or the smoker at fault for low temperature smoking?", + "text": "It's the smoker. I had one of these, and it is extremely flawed in design. The pan that holds the charcoal does not allow for proper air flow to the fuel. Contrast this with a Weber grill, where you put your fuel on an elevated grate with plenty of air beneath it. This Char Broil instead just has a pan that you put on a shelf. Before long your coals are buried in ash, and barely smoldering. FWIW, if you were to attempt sealing the doors, it would only exacerbate your problem, as the issue is with not enough air, versus too much. I replaced my Char Broil with a Weber Smokey Mountain, but I had considered some hacks to make it better. Your best bet would be to ditch the pan-on-shelf system, and fashion your own charcoal grate that is elevated from the bottom of the smoker. You want something that will both allow air flow to the fuel and allow the ashes to fall away from the fuel. Then you would be able to properly manage temperatures with the air vents." + } + ], + "messages": [ + { + "role": "user", + "content": "Is charcoal or the smoker at fault for low temperature smoking?" + } + ], + "answers": [ + "It's the smoker. I had one of these, and it is extremely flawed in design", + "It's the smoker. I had one of these, and it is extremely flawed in design", + "It's the smoker", + "This Char Broil instead just has a pan that you put on a shelf. Before long your coals are buried in ash, and barely smoldering." + ] + }, + { + "ctxs": [ + { + "title": "Is charcoal or the smoker at fault for low temperature smoking?", + "text": "It's the smoker. I had one of these, and it is extremely flawed in design. The pan that holds the charcoal does not allow for proper air flow to the fuel. Contrast this with a Weber grill, where you put your fuel on an elevated grate with plenty of air beneath it. This Char Broil instead just has a pan that you put on a shelf. Before long your coals are buried in ash, and barely smoldering. FWIW, if you were to attempt sealing the doors, it would only exacerbate your problem, as the issue is with not enough air, versus too much. I replaced my Char Broil with a Weber Smokey Mountain, but I had considered some hacks to make it better. Your best bet would be to ditch the pan-on-shelf system, and fashion your own charcoal grate that is elevated from the bottom of the smoker. You want something that will both allow air flow to the fuel and allow the ashes to fall away from the fuel. Then you would be able to properly manage temperatures with the air vents." + } + ], + "messages": [ + { + "role": "user", + "content": "Is charcoal or the smoker at fault for low temperature smoking?" + }, + { + "role": "assistant", + "content": "It's the smoker. I had one of these, and it is extremely flawed in design" + }, + { + "role": "user", + "content": "What is a more appropriate way to clean the smoker?" + } + ], + "answers": [ + "Your best bet would be to ditch the pan-on-shelf system, and fashion your own charcoal grate that is elevated from the bottom of the smoker", + "Your best bet would be to ditch the pan-on-shelf system, and fashion your own charcoal grate that is elevated from the bottom of the smoker", + "Your best bet would be to ditch the pan-on-shelf system, and fashion your own charcoal grate that is elevated from the bottom of the smoker", + "Your best bet would be to ditch the pan-on-shelf system, and fashion your own charcoal grate that is elevated from the bottom of the smoker" + ] + }, + { + "ctxs": [ + { + "title": "Is charcoal or the smoker at fault for low temperature smoking?", + "text": "It's the smoker. I had one of these, and it is extremely flawed in design. The pan that holds the charcoal does not allow for proper air flow to the fuel. Contrast this with a Weber grill, where you put your fuel on an elevated grate with plenty of air beneath it. This Char Broil instead just has a pan that you put on a shelf. Before long your coals are buried in ash, and barely smoldering. FWIW, if you were to attempt sealing the doors, it would only exacerbate your problem, as the issue is with not enough air, versus too much. I replaced my Char Broil with a Weber Smokey Mountain, but I had considered some hacks to make it better. Your best bet would be to ditch the pan-on-shelf system, and fashion your own charcoal grate that is elevated from the bottom of the smoker. You want something that will both allow air flow to the fuel and allow the ashes to fall away from the fuel. Then you would be able to properly manage temperatures with the air vents." + } + ], + "messages": [ + { + "role": "user", + "content": "Is charcoal or the smoker at fault for low temperature smoking?" + }, + { + "role": "assistant", + "content": "It's the smoker. I had one of these, and it is extremely flawed in design" + }, + { + "role": "user", + "content": "What is a more appropriate way to clean the smoker?" + }, + { + "role": "assistant", + "content": "Your best bet would be to ditch the pan-on-shelf system, and fashion your own charcoal grate that is elevated from the bottom of the smoker" + }, + { + "role": "user", + "content": "when you say fashion my own charcoal grate what does that mean. I am new to all of this" + } + ], + "answers": [ + "You want something that will both allow air flow to the fuel and allow the ashes to fall away from the fuel. Then you would be able to properly manage temperatures with the air vents", + "You want something that will both allow air flow to the fuel and allow the ashes to fall away from the fuel. Then you would be able to properly manage temperatures with the air vents", + "that is elevated from the bottom of the smoker. You want something that will both allow air flow to the fuel and allow the ashes to fall away from the fuel.", + "fashion your own charcoal grate that is elevated from the bottom of the smoker." + ] + }, + { + "ctxs": [ + { + "title": "Why did my ricotta cheese did not completely melt in the Alfredo?", + "text": "Ricotta is not supposed to melt, or dissolve, or anything like that. It is made up of protein clumps. The only way it can appear very smooth is if the manufacturer created a cheese where the clumps have been made very tiny mechanically - because chemically, they are still clumps and stay that way after heating. You said that you changed brands. There you have your explanation - your old brand must have been more finely \"ground\" than the new one, so you are noticing the clumps in the new one, while the ones in the old were too small to be noticed. This effect works in parallel with the gums Batman mentioned." + } + ], + "messages": [ + { + "role": "user", + "content": "Why did my ricotta cheese did not completely melt in the Alfredo?" + } + ], + "answers": [ + "Ricotta is not supposed to melt, or dissolve", + "Ricotta is not supposed to melt, or dissolve", + "Ricotta is not supposed to melt, or dissolve, or anything like that.", + "The only way it can appear very smooth is if the manufacturer created a cheese where the clumps have been made very tiny mechanically" + ] + }, + { + "ctxs": [ + { + "title": "Why did my ricotta cheese did not completely melt in the Alfredo?", + "text": "Ricotta is not supposed to melt, or dissolve, or anything like that. It is made up of protein clumps. The only way it can appear very smooth is if the manufacturer created a cheese where the clumps have been made very tiny mechanically - because chemically, they are still clumps and stay that way after heating. You said that you changed brands. There you have your explanation - your old brand must have been more finely \"ground\" than the new one, so you are noticing the clumps in the new one, while the ones in the old were too small to be noticed. This effect works in parallel with the gums Batman mentioned." + } + ], + "messages": [ + { + "role": "user", + "content": "Why did my ricotta cheese did not completely melt in the Alfredo?" + }, + { + "role": "assistant", + "content": "Ricotta is not supposed to melt, or dissolve" + }, + { + "role": "user", + "content": "I has smoothed out for me in the past. Does it matter how long it has been opened?" + } + ], + "answers": [ + "your old brand must have been more finely \"ground\" than the new one", + "your old brand must have been more finely \"ground\" than the new one", + "your old brand must have been more finely \"ground\" than the new one", + "your old brand must have been more finely \"ground\" than the new one" + ] + }, + { + "ctxs": [ + { + "title": "Why did my ricotta cheese did not completely melt in the Alfredo?", + "text": "Ricotta is not supposed to melt, or dissolve, or anything like that. It is made up of protein clumps. The only way it can appear very smooth is if the manufacturer created a cheese where the clumps have been made very tiny mechanically - because chemically, they are still clumps and stay that way after heating. You said that you changed brands. There you have your explanation - your old brand must have been more finely \"ground\" than the new one, so you are noticing the clumps in the new one, while the ones in the old were too small to be noticed. This effect works in parallel with the gums Batman mentioned." + } + ], + "messages": [ + { + "role": "user", + "content": "Why did my ricotta cheese did not completely melt in the Alfredo?" + }, + { + "role": "assistant", + "content": "Ricotta is not supposed to melt, or dissolve" + }, + { + "role": "user", + "content": "I has smoothed out for me in the past. Does it matter how long it has been opened?" + }, + { + "role": "assistant", + "content": "your old brand must have been more finely \"ground\" than the new one" + }, + { + "role": "user", + "content": "Is there another cheese with better melting qualities that could be substituted for the ricotta in my alfredo sauce recipe?" + } + ], + "answers": [ + "the manufacturer created a cheese where the clumps have been made very tiny", + "the manufacturer created a cheese where the clumps have been made very tiny", + "the manufacturer created a cheese where the clumps have been made very tiny", + "the manufacturer created a cheese where the clumps have been made very tiny" + ] + }, + { + "ctxs": [ + { + "title": "Why did my ricotta cheese did not completely melt in the Alfredo?", + "text": "Ricotta is not supposed to melt, or dissolve, or anything like that. It is made up of protein clumps. The only way it can appear very smooth is if the manufacturer created a cheese where the clumps have been made very tiny mechanically - because chemically, they are still clumps and stay that way after heating. You said that you changed brands. There you have your explanation - your old brand must have been more finely \"ground\" than the new one, so you are noticing the clumps in the new one, while the ones in the old were too small to be noticed. This effect works in parallel with the gums Batman mentioned." + } + ], + "messages": [ + { + "role": "user", + "content": "Why did my ricotta cheese did not completely melt in the Alfredo?" + }, + { + "role": "assistant", + "content": "Ricotta is not supposed to melt, or dissolve" + }, + { + "role": "user", + "content": "I has smoothed out for me in the past. Does it matter how long it has been opened?" + }, + { + "role": "assistant", + "content": "your old brand must have been more finely \"ground\" than the new one" + }, + { + "role": "user", + "content": "Is there another cheese with better melting qualities that could be substituted for the ricotta in my alfredo sauce recipe?" + }, + { + "role": "assistant", + "content": "the manufacturer created a cheese where the clumps have been made very tiny" + }, + { + "role": "user", + "content": "Is there a way to tell how finely ground the store bought ricotta is?" + } + ], + "answers": [ + "The only way it can appear very smooth is if the manufacturer created a cheese where the clumps have been made very tiny mechanically", + "The only way it can appear very smooth is if the manufacturer created a cheese where the clumps have been made very tiny mechanically", + "your old brand must have been more finely \"ground\" than the new one, so you are noticing the clumps in the new one", + "The only way it can appear very smooth is if the manufacturer created a cheese where the clumps have been made very tiny mechanically" + ] + }, + { + "ctxs": [ + { + "title": "Why did my ricotta cheese did not completely melt in the Alfredo?", + "text": "Ricotta is not supposed to melt, or dissolve, or anything like that. It is made up of protein clumps. The only way it can appear very smooth is if the manufacturer created a cheese where the clumps have been made very tiny mechanically - because chemically, they are still clumps and stay that way after heating. You said that you changed brands. There you have your explanation - your old brand must have been more finely \"ground\" than the new one, so you are noticing the clumps in the new one, while the ones in the old were too small to be noticed. This effect works in parallel with the gums Batman mentioned." + } + ], + "messages": [ + { + "role": "user", + "content": "Why did my ricotta cheese did not completely melt in the Alfredo?" + }, + { + "role": "assistant", + "content": "Ricotta is not supposed to melt, or dissolve" + }, + { + "role": "user", + "content": "I has smoothed out for me in the past. Does it matter how long it has been opened?" + }, + { + "role": "assistant", + "content": "your old brand must have been more finely \"ground\" than the new one" + }, + { + "role": "user", + "content": "Is there another cheese with better melting qualities that could be substituted for the ricotta in my alfredo sauce recipe?" + }, + { + "role": "assistant", + "content": "the manufacturer created a cheese where the clumps have been made very tiny" + }, + { + "role": "user", + "content": "Is there a way to tell how finely ground the store bought ricotta is?" + }, + { + "role": "assistant", + "content": "The only way it can appear very smooth is if the manufacturer created a cheese where the clumps have been made very tiny mechanically" + }, + { + "role": "user", + "content": "Would homemade ricotta work better or worse for melting?" + } + ], + "answers": [ + "the clumps have been made very tiny mechanically - because chemically, they are still clumps and stay that way after heating", + "the clumps have been made very tiny mechanically - because chemically, they are still clumps and stay that way after heating", + "Ricotta is not supposed to melt, or dissolve, or anything like that.", + "the clumps have been made very tiny mechanically - because chemically, they are still clumps and stay that way after heating" + ] + }, + { + "ctxs": [ + { + "title": "Flavour espresso with vanilla without adding sugar or other sweetener?", + "text": "You just add any vanilla-tasting product to your coffee. It doesn't have to be a sugared \"coffee flavor\". The best option should be plain vanilla extract. Then you have synthetic vanilin, which comes as a white powder or in tiny vials of propylene-glycol solution. As it is very concentrated, it ends up being much cheaper than the extract, but its smell is nowhere as rich as that of real vanilla extract. I suppose that you could also use real vanilla pods. I would cut off a piece, cut it open, and place it within the ground coffee during brewing (if you think it will interfere too much, you can also just scratch out the seeds and use them, but you will be throwing out lots of vanilla that way). I have never done it, so I don't know how big a piece you will need for the taste to be reasonably strong. I suspect that using vanilla extract will be more economical, as vanilla usually needs time to give off aroma, and the short espresso brewing time, even with the pressure, will need a fairly large chunk to make a difference in taste. Still, the pressure-brewed vanilla will have a different taste profile than the alcohol-dissolved vanilla extract, so if you are not happy with the taste the extract gives, this is one more method to try out." + } + ], + "messages": [ + { + "role": "user", + "content": "Hello! I love vanilla and espresso so I want to find a way to combine them. I really can't have any sugar though so I was wondering if there is any way to get this combination without adding sugar?" + } + ], + "answers": [ + "You just add any vanilla-tasting product to your coffee. It doesn't have to be a sugared \"coffee flavor", + "You just add any vanilla-tasting product to your coffee. It doesn't have to be a sugared \"coffee flavor", + "The best option should be plain vanilla extract.", + "You just add any vanilla-tasting product to your coffee." + ] + }, + { + "ctxs": [ + { + "title": "Flavour espresso with vanilla without adding sugar or other sweetener?", + "text": "You just add any vanilla-tasting product to your coffee. It doesn't have to be a sugared \"coffee flavor\". The best option should be plain vanilla extract. Then you have synthetic vanilin, which comes as a white powder or in tiny vials of propylene-glycol solution. As it is very concentrated, it ends up being much cheaper than the extract, but its smell is nowhere as rich as that of real vanilla extract. I suppose that you could also use real vanilla pods. I would cut off a piece, cut it open, and place it within the ground coffee during brewing (if you think it will interfere too much, you can also just scratch out the seeds and use them, but you will be throwing out lots of vanilla that way). I have never done it, so I don't know how big a piece you will need for the taste to be reasonably strong. I suspect that using vanilla extract will be more economical, as vanilla usually needs time to give off aroma, and the short espresso brewing time, even with the pressure, will need a fairly large chunk to make a difference in taste. Still, the pressure-brewed vanilla will have a different taste profile than the alcohol-dissolved vanilla extract, so if you are not happy with the taste the extract gives, this is one more method to try out." + } + ], + "messages": [ + { + "role": "user", + "content": "Hello! I love vanilla and espresso so I want to find a way to combine them. I really can't have any sugar though so I was wondering if there is any way to get this combination without adding sugar?" + }, + { + "role": "assistant", + "content": "You just add any vanilla-tasting product to your coffee. It doesn't have to be a sugared \"coffee flavor" + }, + { + "role": "user", + "content": "Can I do this using the espresso machine and burr grinder that I use in my home setup?" + } + ], + "answers": [ + "The best option should be plain vanilla extract. Then you have synthetic vanilin, which comes as a white powder or in tiny vials of propylene-glycol solution", + "The best option should be plain vanilla extract. Then you have synthetic vanilin, which comes as a white powder or in tiny vials of propylene-glycol solution", + "The best option should be plain vanilla extract. Then you have synthetic vanilin, which comes as a white powder or in tiny vials of propylene-glycol solution", + "The best option should be plain vanilla extract. Then you have synthetic vanilin, which comes as a white powder or in tiny vials of propylene-glycol solution" + ] + }, + { + "ctxs": [ + { + "title": "Flavour espresso with vanilla without adding sugar or other sweetener?", + "text": "You just add any vanilla-tasting product to your coffee. It doesn't have to be a sugared \"coffee flavor\". The best option should be plain vanilla extract. Then you have synthetic vanilin, which comes as a white powder or in tiny vials of propylene-glycol solution. As it is very concentrated, it ends up being much cheaper than the extract, but its smell is nowhere as rich as that of real vanilla extract. I suppose that you could also use real vanilla pods. I would cut off a piece, cut it open, and place it within the ground coffee during brewing (if you think it will interfere too much, you can also just scratch out the seeds and use them, but you will be throwing out lots of vanilla that way). I have never done it, so I don't know how big a piece you will need for the taste to be reasonably strong. I suspect that using vanilla extract will be more economical, as vanilla usually needs time to give off aroma, and the short espresso brewing time, even with the pressure, will need a fairly large chunk to make a difference in taste. Still, the pressure-brewed vanilla will have a different taste profile than the alcohol-dissolved vanilla extract, so if you are not happy with the taste the extract gives, this is one more method to try out." + } + ], + "messages": [ + { + "role": "user", + "content": "Hello! I love vanilla and espresso so I want to find a way to combine them. I really can't have any sugar though so I was wondering if there is any way to get this combination without adding sugar?" + }, + { + "role": "assistant", + "content": "You just add any vanilla-tasting product to your coffee. It doesn't have to be a sugared \"coffee flavor" + }, + { + "role": "user", + "content": "Can I do this using the espresso machine and burr grinder that I use in my home setup?" + }, + { + "role": "assistant", + "content": "The best option should be plain vanilla extract. Then you have synthetic vanilin, which comes as a white powder or in tiny vials of propylene-glycol solution" + }, + { + "role": "user", + "content": "I use multiple brand of coffee beans. Will that method work with any brand?" + } + ], + "answers": [ + "how big", + "how big", + "how big", + "how big" + ] + }, + { + "ctxs": [ + { + "title": "Flavour espresso with vanilla without adding sugar or other sweetener?", + "text": "You just add any vanilla-tasting product to your coffee. It doesn't have to be a sugared \"coffee flavor\". The best option should be plain vanilla extract. Then you have synthetic vanilin, which comes as a white powder or in tiny vials of propylene-glycol solution. As it is very concentrated, it ends up being much cheaper than the extract, but its smell is nowhere as rich as that of real vanilla extract. I suppose that you could also use real vanilla pods. I would cut off a piece, cut it open, and place it within the ground coffee during brewing (if you think it will interfere too much, you can also just scratch out the seeds and use them, but you will be throwing out lots of vanilla that way). I have never done it, so I don't know how big a piece you will need for the taste to be reasonably strong. I suspect that using vanilla extract will be more economical, as vanilla usually needs time to give off aroma, and the short espresso brewing time, even with the pressure, will need a fairly large chunk to make a difference in taste. Still, the pressure-brewed vanilla will have a different taste profile than the alcohol-dissolved vanilla extract, so if you are not happy with the taste the extract gives, this is one more method to try out." + } + ], + "messages": [ + { + "role": "user", + "content": "Hello! I love vanilla and espresso so I want to find a way to combine them. I really can't have any sugar though so I was wondering if there is any way to get this combination without adding sugar?" + }, + { + "role": "assistant", + "content": "You just add any vanilla-tasting product to your coffee. It doesn't have to be a sugared \"coffee flavor" + }, + { + "role": "user", + "content": "Can I do this using the espresso machine and burr grinder that I use in my home setup?" + }, + { + "role": "assistant", + "content": "The best option should be plain vanilla extract. Then you have synthetic vanilin, which comes as a white powder or in tiny vials of propylene-glycol solution" + }, + { + "role": "user", + "content": "I use multiple brand of coffee beans. Will that method work with any brand?" + }, + { + "role": "assistant", + "content": "how big" + }, + { + "role": "user", + "content": "Are there any other flavors that I can add using this same method?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to store cooked Quinoa for few hours at work?", + "text": "You should always try to first bring hot quinoa to room temperature and follow the rest which you already mentioned. That works great, else if you try to pack it when it like burning hot, then the steam kind of stays in the packed room which later creates moisture and later spoils the food even though you keep it in the refrigerator. Best worked for me is by cooking quinoa in the night. Now I have lot of time to bring it to room temperature followed by pack it, store it and use it." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I store cooked Quinoa for few hours at work?" + } + ], + "answers": [ + "You should always try to first bring hot quinoa to room temperature", + "You should always try to first bring hot quinoa to room temperature", + "cooking quinoa in the night. Now I have lot of time to bring it to room temperature followed by pack it, store it and use it.", + "You should always try to first bring hot quinoa to room temperature" + ] + }, + { + "ctxs": [ + { + "title": "How to store cooked Quinoa for few hours at work?", + "text": "You should always try to first bring hot quinoa to room temperature and follow the rest which you already mentioned. That works great, else if you try to pack it when it like burning hot, then the steam kind of stays in the packed room which later creates moisture and later spoils the food even though you keep it in the refrigerator. Best worked for me is by cooking quinoa in the night. Now I have lot of time to bring it to room temperature followed by pack it, store it and use it." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I store cooked Quinoa for few hours at work?" + }, + { + "role": "assistant", + "content": "You should always try to first bring hot quinoa to room temperature" + }, + { + "role": "user", + "content": "I'm cooking it in the morning to eat for lunch, should I put it in the refrigerator at work?" + } + ], + "answers": [ + "steam kind of stays in the packed room which later creates moisture and later spoils the food even though you keep it in the refrigerator", + "steam kind of stays in the packed room which later creates moisture and later spoils the food even though you keep it in the refrigerator", + "if you try to pack it when it like burning hot, then the steam kind of stays in the packed room which later creates moisture and later spoils the food even though you keep it in the refrigerator.", + "Best worked for me is by cooking quinoa in the night. Now I have lot of time to bring it to room temperature followed by pack it, store it and use it." + ] + }, + { + "ctxs": [ + { + "title": "How to store cooked Quinoa for few hours at work?", + "text": "You should always try to first bring hot quinoa to room temperature and follow the rest which you already mentioned. That works great, else if you try to pack it when it like burning hot, then the steam kind of stays in the packed room which later creates moisture and later spoils the food even though you keep it in the refrigerator. Best worked for me is by cooking quinoa in the night. Now I have lot of time to bring it to room temperature followed by pack it, store it and use it." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I store cooked Quinoa for few hours at work?" + }, + { + "role": "assistant", + "content": "You should always try to first bring hot quinoa to room temperature" + }, + { + "role": "user", + "content": "I'm cooking it in the morning to eat for lunch, should I put it in the refrigerator at work?" + }, + { + "role": "assistant", + "content": "steam kind of stays in the packed room which later creates moisture and later spoils the food even though you keep it in the refrigerator" + }, + { + "role": "user", + "content": "How should I reheat it when I want to eat it?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to store cooked Quinoa for few hours at work?", + "text": "You should always try to first bring hot quinoa to room temperature and follow the rest which you already mentioned. That works great, else if you try to pack it when it like burning hot, then the steam kind of stays in the packed room which later creates moisture and later spoils the food even though you keep it in the refrigerator. Best worked for me is by cooking quinoa in the night. Now I have lot of time to bring it to room temperature followed by pack it, store it and use it." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I store cooked Quinoa for few hours at work?" + }, + { + "role": "assistant", + "content": "You should always try to first bring hot quinoa to room temperature" + }, + { + "role": "user", + "content": "I'm cooking it in the morning to eat for lunch, should I put it in the refrigerator at work?" + }, + { + "role": "assistant", + "content": "steam kind of stays in the packed room which later creates moisture and later spoils the food even though you keep it in the refrigerator" + }, + { + "role": "user", + "content": "How should I reheat it when I want to eat it?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long do I have to let it cool before packing it in the morning?" + } + ], + "answers": [ + "bring it to room temperature", + "bring it to room temperature", + "bring it to room temperature followed by pack it", + "Best worked for me is by cooking quinoa in the night." + ] + }, + { + "ctxs": [ + { + "title": "How to cook sausage?", + "text": "Sausages are pretty forgiving. As long as you don't burn them or leave the center raw, they should come out OK. Since they're pretty fatty (at least the good ones are) there's little chance of drying them out, so when in doubt, cook them a little longer. They'll feel firm, not squishy, when they're done.The easiest way to cook raw sausages is in the oven (at 350-375\u00b0F, 180-190\u00b0C or so). If you're doing it on the stove, I'd brown them first in a little (very little) oil, then add some water, or beer, or wine, or whatever you happen to have (not much - just enough to cover the bottom), cover, reduce the heat, and simmer until done. Feel free to cook some vegetables in the pan along with the sausage." + } + ], + "messages": [ + { + "role": "user", + "content": "How to cook sausage?" + } + ], + "answers": [ + "The easiest way to cook raw sausages is in the oven (at 350-375\u00b0F, 180-190\u00b0C or so", + "The easiest way to cook raw sausages is in the oven (at 350-375\u00b0F, 180-190\u00b0C or so", + "The easiest way to cook raw sausages is in the oven (at 350-375\u00b0F, 180-190\u00b0C or so).", + "brown them first in a little (very little) oil, then add some water, or beer, or wine, or whatever you happen to have (not much - just enough to cover the bottom), cover, reduce the heat, and simmer" + ] + }, + { + "ctxs": [ + { + "title": "How to cook sausage?", + "text": "Sausages are pretty forgiving. As long as you don't burn them or leave the center raw, they should come out OK. Since they're pretty fatty (at least the good ones are) there's little chance of drying them out, so when in doubt, cook them a little longer. They'll feel firm, not squishy, when they're done.The easiest way to cook raw sausages is in the oven (at 350-375\u00b0F, 180-190\u00b0C or so). If you're doing it on the stove, I'd brown them first in a little (very little) oil, then add some water, or beer, or wine, or whatever you happen to have (not much - just enough to cover the bottom), cover, reduce the heat, and simmer until done. Feel free to cook some vegetables in the pan along with the sausage." + } + ], + "messages": [ + { + "role": "user", + "content": "How to cook sausage?" + }, + { + "role": "assistant", + "content": "The easiest way to cook raw sausages is in the oven (at 350-375\u00b0F, 180-190\u00b0C or so" + }, + { + "role": "user", + "content": "Ah, the oven is the best method than, over pan frying?" + } + ], + "answers": [ + "If you're doing it on the stove, I'd brown them first in a little (very little) oil, then add some water, or beer, or wine, or whatever you happen to have", + "If you're doing it on the stove, I'd brown them first in a little (very little) oil, then add some water, or beer, or wine, or whatever you happen to have", + "The easiest way to cook raw sausages is in the oven", + "As long as you don't burn them or leave the center raw, they should come out OK." + ] + }, + { + "ctxs": [ + { + "title": "How to cook sausage?", + "text": "Sausages are pretty forgiving. As long as you don't burn them or leave the center raw, they should come out OK. Since they're pretty fatty (at least the good ones are) there's little chance of drying them out, so when in doubt, cook them a little longer. They'll feel firm, not squishy, when they're done.The easiest way to cook raw sausages is in the oven (at 350-375\u00b0F, 180-190\u00b0C or so). If you're doing it on the stove, I'd brown them first in a little (very little) oil, then add some water, or beer, or wine, or whatever you happen to have (not much - just enough to cover the bottom), cover, reduce the heat, and simmer until done. Feel free to cook some vegetables in the pan along with the sausage." + } + ], + "messages": [ + { + "role": "user", + "content": "How to cook sausage?" + }, + { + "role": "assistant", + "content": "The easiest way to cook raw sausages is in the oven (at 350-375\u00b0F, 180-190\u00b0C or so" + }, + { + "role": "user", + "content": "Ah, the oven is the best method than, over pan frying?" + }, + { + "role": "assistant", + "content": "If you're doing it on the stove, I'd brown them first in a little (very little) oil, then add some water, or beer, or wine, or whatever you happen to have" + }, + { + "role": "user", + "content": "So both methods work, how long to brown on stove before putting in the oven?" + } + ], + "answers": [ + "Sausages are pretty forgiving. As long as you don't burn them or leave the center raw, they should come out OK", + "Sausages are pretty forgiving. As long as you don't burn them or leave the center raw, they should come out OK", + "If you're doing it on the stove, I'd brown them first in a little (very little) oil, then add some water, or beer, or wine, or whatever you happen to have", + "Sausages are pretty forgiving. As long as you don't burn them or leave the center raw, they should come out OK" + ] + }, + { + "ctxs": [ + { + "title": "How to cook sausage?", + "text": "Sausages are pretty forgiving. As long as you don't burn them or leave the center raw, they should come out OK. Since they're pretty fatty (at least the good ones are) there's little chance of drying them out, so when in doubt, cook them a little longer. They'll feel firm, not squishy, when they're done.The easiest way to cook raw sausages is in the oven (at 350-375\u00b0F, 180-190\u00b0C or so). If you're doing it on the stove, I'd brown them first in a little (very little) oil, then add some water, or beer, or wine, or whatever you happen to have (not much - just enough to cover the bottom), cover, reduce the heat, and simmer until done. Feel free to cook some vegetables in the pan along with the sausage." + } + ], + "messages": [ + { + "role": "user", + "content": "How to cook sausage?" + }, + { + "role": "assistant", + "content": "The easiest way to cook raw sausages is in the oven (at 350-375\u00b0F, 180-190\u00b0C or so" + }, + { + "role": "user", + "content": "Ah, the oven is the best method than, over pan frying?" + }, + { + "role": "assistant", + "content": "If you're doing it on the stove, I'd brown them first in a little (very little) oil, then add some water, or beer, or wine, or whatever you happen to have" + }, + { + "role": "user", + "content": "So both methods work, how long to brown on stove before putting in the oven?" + }, + { + "role": "assistant", + "content": "Sausages are pretty forgiving. As long as you don't burn them or leave the center raw, they should come out OK" + }, + { + "role": "user", + "content": "Do you have a favorite method of cooking them when you do?" + } + ], + "answers": [ + "cover, reduce the heat, and simmer until done. Feel free to cook some vegetables in the pan along with the sausage", + "cover, reduce the heat, and simmer until done. Feel free to cook some vegetables in the pan along with the sausage", + "The easiest way to cook raw sausages is in the oven (at 350-375\u00b0F, 180-190\u00b0C or so).", + "The easiest way to cook raw sausages is in the oven (at 350-375\u00b0F, 180-190\u00b0C or so). If you're doing it on the stove, I'd brown them first in a little" + ] + }, + { + "ctxs": [ + { + "title": "How to cook sausage?", + "text": "Sausages are pretty forgiving. As long as you don't burn them or leave the center raw, they should come out OK. Since they're pretty fatty (at least the good ones are) there's little chance of drying them out, so when in doubt, cook them a little longer. They'll feel firm, not squishy, when they're done.The easiest way to cook raw sausages is in the oven (at 350-375\u00b0F, 180-190\u00b0C or so). If you're doing it on the stove, I'd brown them first in a little (very little) oil, then add some water, or beer, or wine, or whatever you happen to have (not much - just enough to cover the bottom), cover, reduce the heat, and simmer until done. Feel free to cook some vegetables in the pan along with the sausage." + } + ], + "messages": [ + { + "role": "user", + "content": "How to cook sausage?" + }, + { + "role": "assistant", + "content": "The easiest way to cook raw sausages is in the oven (at 350-375\u00b0F, 180-190\u00b0C or so" + }, + { + "role": "user", + "content": "Ah, the oven is the best method than, over pan frying?" + }, + { + "role": "assistant", + "content": "If you're doing it on the stove, I'd brown them first in a little (very little) oil, then add some water, or beer, or wine, or whatever you happen to have" + }, + { + "role": "user", + "content": "So both methods work, how long to brown on stove before putting in the oven?" + }, + { + "role": "assistant", + "content": "Sausages are pretty forgiving. As long as you don't burn them or leave the center raw, they should come out OK" + }, + { + "role": "user", + "content": "Do you have a favorite method of cooking them when you do?" + }, + { + "role": "assistant", + "content": "cover, reduce the heat, and simmer until done. Feel free to cook some vegetables in the pan along with the sausage" + }, + { + "role": "user", + "content": "Ah, how long should I cook them in my big electric pan, I wonder?" + } + ], + "answers": [ + "there's little chance of drying them out, so when in doubt, cook them a little longer", + "there's little chance of drying them out, so when in doubt, cook them a little longer", + "there's little chance of drying them out, so when in doubt, cook them a little longer", + "there's little chance of drying them out, so when in doubt, cook them a little longer" + ] + }, + { + "ctxs": [ + { + "title": "How to cook sausage?", + "text": "Sausages are pretty forgiving. As long as you don't burn them or leave the center raw, they should come out OK. Since they're pretty fatty (at least the good ones are) there's little chance of drying them out, so when in doubt, cook them a little longer. They'll feel firm, not squishy, when they're done.The easiest way to cook raw sausages is in the oven (at 350-375\u00b0F, 180-190\u00b0C or so). If you're doing it on the stove, I'd brown them first in a little (very little) oil, then add some water, or beer, or wine, or whatever you happen to have (not much - just enough to cover the bottom), cover, reduce the heat, and simmer until done. Feel free to cook some vegetables in the pan along with the sausage." + } + ], + "messages": [ + { + "role": "user", + "content": "How to cook sausage?" + }, + { + "role": "assistant", + "content": "The easiest way to cook raw sausages is in the oven (at 350-375\u00b0F, 180-190\u00b0C or so" + }, + { + "role": "user", + "content": "Ah, the oven is the best method than, over pan frying?" + }, + { + "role": "assistant", + "content": "If you're doing it on the stove, I'd brown them first in a little (very little) oil, then add some water, or beer, or wine, or whatever you happen to have" + }, + { + "role": "user", + "content": "So both methods work, how long to brown on stove before putting in the oven?" + }, + { + "role": "assistant", + "content": "Sausages are pretty forgiving. As long as you don't burn them or leave the center raw, they should come out OK" + }, + { + "role": "user", + "content": "Do you have a favorite method of cooking them when you do?" + }, + { + "role": "assistant", + "content": "cover, reduce the heat, and simmer until done. Feel free to cook some vegetables in the pan along with the sausage" + }, + { + "role": "user", + "content": "Ah, how long should I cook them in my big electric pan, I wonder?" + }, + { + "role": "assistant", + "content": "there's little chance of drying them out, so when in doubt, cook them a little longer" + }, + { + "role": "user", + "content": "I'm still unclear on the time length though, on average, please help answer this?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to cook sausage?", + "text": "Sausages are pretty forgiving. As long as you don't burn them or leave the center raw, they should come out OK. Since they're pretty fatty (at least the good ones are) there's little chance of drying them out, so when in doubt, cook them a little longer. They'll feel firm, not squishy, when they're done.The easiest way to cook raw sausages is in the oven (at 350-375\u00b0F, 180-190\u00b0C or so). If you're doing it on the stove, I'd brown them first in a little (very little) oil, then add some water, or beer, or wine, or whatever you happen to have (not much - just enough to cover the bottom), cover, reduce the heat, and simmer until done. Feel free to cook some vegetables in the pan along with the sausage." + } + ], + "messages": [ + { + "role": "user", + "content": "How to cook sausage?" + }, + { + "role": "assistant", + "content": "The easiest way to cook raw sausages is in the oven (at 350-375\u00b0F, 180-190\u00b0C or so" + }, + { + "role": "user", + "content": "Ah, the oven is the best method than, over pan frying?" + }, + { + "role": "assistant", + "content": "If you're doing it on the stove, I'd brown them first in a little (very little) oil, then add some water, or beer, or wine, or whatever you happen to have" + }, + { + "role": "user", + "content": "So both methods work, how long to brown on stove before putting in the oven?" + }, + { + "role": "assistant", + "content": "Sausages are pretty forgiving. As long as you don't burn them or leave the center raw, they should come out OK" + }, + { + "role": "user", + "content": "Do you have a favorite method of cooking them when you do?" + }, + { + "role": "assistant", + "content": "cover, reduce the heat, and simmer until done. Feel free to cook some vegetables in the pan along with the sausage" + }, + { + "role": "user", + "content": "Ah, how long should I cook them in my big electric pan, I wonder?" + }, + { + "role": "assistant", + "content": "there's little chance of drying them out, so when in doubt, cook them a little longer" + }, + { + "role": "user", + "content": "I'm still unclear on the time length though, on average, please help answer this?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Ah, I'm still trying to learn what temperature to use with my big electric pan, and the time, no last thoughts then?" + } + ], + "answers": [ + "at 350-375\u00b0F, 180-190\u00b0C or so", + "at 350-375\u00b0F, 180-190\u00b0C or so", + "The easiest way to cook raw sausages is in the oven (at 350-375\u00b0F, 180-190\u00b0C or so)", + "at 350-375\u00b0F, 180-190\u00b0C or so" + ] + }, + { + "ctxs": [ + { + "title": "Does sugar give moisture?", + "text": "Sugar helps with moisture content and its mobility in baked goods. Every industrial sliced bread has sugar as a major ingredient. It is there to slow down staling. It's not clear how it does it, but sugar seems to impede the modification of starch and the flow of moisture to gluten. Sugar also helps breads retain more moisture. This very obvious among breads, but it applies to cakes, which are breads with added fat and sugar." + } + ], + "messages": [ + { + "role": "user", + "content": "Does sugar give off moisture?" + } + ], + "answers": [ + "Sugar also helps breads retain more moisture", + "Sugar also helps breads retain more moisture", + "Sugar helps with moisture content and its mobility in baked goods.", + "sugar seems to impede the modification of starch and the flow of moisture" + ] + }, + { + "ctxs": [ + { + "title": "Does sugar give moisture?", + "text": "Sugar helps with moisture content and its mobility in baked goods. Every industrial sliced bread has sugar as a major ingredient. It is there to slow down staling. It's not clear how it does it, but sugar seems to impede the modification of starch and the flow of moisture to gluten. Sugar also helps breads retain more moisture. This very obvious among breads, but it applies to cakes, which are breads with added fat and sugar." + } + ], + "messages": [ + { + "role": "user", + "content": "Does sugar give off moisture?" + }, + { + "role": "assistant", + "content": "Sugar also helps breads retain more moisture" + }, + { + "role": "user", + "content": "I have seen a discussion regarding a replacement for sugar in brownies to give moisture" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Does sugar give moisture?", + "text": "Sugar helps with moisture content and its mobility in baked goods. Every industrial sliced bread has sugar as a major ingredient. It is there to slow down staling. It's not clear how it does it, but sugar seems to impede the modification of starch and the flow of moisture to gluten. Sugar also helps breads retain more moisture. This very obvious among breads, but it applies to cakes, which are breads with added fat and sugar." + } + ], + "messages": [ + { + "role": "user", + "content": "Does sugar give off moisture?" + }, + { + "role": "assistant", + "content": "Sugar also helps breads retain more moisture" + }, + { + "role": "user", + "content": "I have seen a discussion regarding a replacement for sugar in brownies to give moisture" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Does sugar give off moisture when baking?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Best chopping board material for meat", + "text": "In fact it's the porous nature of wood that makes it ideal for preparing meat. There was a test done a while ago, which showed the bacteria are drawn into the wood and no longer replicate; in fact they die relatively quickly.Personally, I can't stand plastic boards, they're hell on good knives and although they're non-porous, they do stain. It always makes me feel like reaching for the bleach to remove what might be left...Besides, have you ever seen butcher's block made out of plastic? Get a good quality hickory or maple board and you're set." + } + ], + "messages": [ + { + "role": "user", + "content": "Best chopping board material for meat" + } + ], + "answers": [ + "porous nature of wood that makes it ideal for preparing meat", + "porous nature of wood that makes it ideal for preparing meat", + "the porous nature of wood that makes it ideal for preparing meat", + "Get a good quality hickory or maple board and you're set." + ] + }, + { + "ctxs": [ + { + "title": "Best chopping board material for meat", + "text": "In fact it's the porous nature of wood that makes it ideal for preparing meat. There was a test done a while ago, which showed the bacteria are drawn into the wood and no longer replicate; in fact they die relatively quickly.Personally, I can't stand plastic boards, they're hell on good knives and although they're non-porous, they do stain. It always makes me feel like reaching for the bleach to remove what might be left...Besides, have you ever seen butcher's block made out of plastic? Get a good quality hickory or maple board and you're set." + } + ], + "messages": [ + { + "role": "user", + "content": "Best chopping board material for meat" + }, + { + "role": "assistant", + "content": "porous nature of wood that makes it ideal for preparing meat" + }, + { + "role": "user", + "content": "is using the board hygienic?" + } + ], + "answers": [ + "There was a test done a while ago, which showed the bacteria are drawn into the wood and no longer replicate; in fact they die relatively quickly", + "There was a test done a while ago, which showed the bacteria are drawn into the wood and no longer replicate; in fact they die relatively quickly", + "There was a test done a while ago, which showed the bacteria are drawn into the wood and no longer replicate; in fact they die relatively quickly", + "the bacteria are drawn into the wood and no longer replicate; in fact they die relatively quickly." + ] + }, + { + "ctxs": [ + { + "title": "How to make the sour cream that some restaurants serve with quesadillas?", + "text": "There are many variants of sour cream. I am not quite up to date on the naming of dairy products in Belgium, but don't you find sour cream labeled as \"zure room\" (Dutch) or \"cr\u00e8me aigre\" (French)?Mexican sour cream (Crema Mexicana) has however a higher fat content than the sour cream commonly available in European countries. A close approach is cr\u00e8me fra\u00eeche, but it might not be just as sour. If you want to make it yourself, you can add living bacteria culture (e.g. from yogurt) to heavy cream (fresh cream with >35% fat) and keep it at roughly 37\u00b0C until it reaches the required thickness." + } + ], + "messages": [ + { + "role": "user", + "content": "How to make the sour cream that some restaurants serve with quesadillas?" + } + ], + "answers": [ + "add living bacteria culture (e.g. from yogurt) to heavy cream (fresh cream with >35% fat) and keep it at roughly 37\u00b0C until it reaches the required thickness", + "add living bacteria culture (e.g. from yogurt) to heavy cream (fresh cream with >35% fat) and keep it at roughly 37\u00b0C until it reaches the required thickness", + "If you want to make it yourself, you can add living bacteria culture (e.g. from yogurt) to heavy cream (fresh cream with >35% fat) and keep it at roughly 37\u00b0C until it reaches the required thickness.", + "you can add living bacteria culture (e.g. from yogurt) to heavy cream (fresh cream with >35% fat) and keep it at roughly 37\u00b0C until it reaches the required thickness" + ] + }, + { + "ctxs": [ + { + "title": "How to make the sour cream that some restaurants serve with quesadillas?", + "text": "There are many variants of sour cream. I am not quite up to date on the naming of dairy products in Belgium, but don't you find sour cream labeled as \"zure room\" (Dutch) or \"cr\u00e8me aigre\" (French)?Mexican sour cream (Crema Mexicana) has however a higher fat content than the sour cream commonly available in European countries. A close approach is cr\u00e8me fra\u00eeche, but it might not be just as sour. If you want to make it yourself, you can add living bacteria culture (e.g. from yogurt) to heavy cream (fresh cream with >35% fat) and keep it at roughly 37\u00b0C until it reaches the required thickness." + } + ], + "messages": [ + { + "role": "user", + "content": "How to make the sour cream that some restaurants serve with quesadillas?" + }, + { + "role": "assistant", + "content": "add living bacteria culture (e.g. from yogurt) to heavy cream (fresh cream with >35% fat) and keep it at roughly 37\u00b0C until it reaches the required thickness" + }, + { + "role": "user", + "content": "How much yogurt should I add to how much heavy cream?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to make the sour cream that some restaurants serve with quesadillas?", + "text": "There are many variants of sour cream. I am not quite up to date on the naming of dairy products in Belgium, but don't you find sour cream labeled as \"zure room\" (Dutch) or \"cr\u00e8me aigre\" (French)?Mexican sour cream (Crema Mexicana) has however a higher fat content than the sour cream commonly available in European countries. A close approach is cr\u00e8me fra\u00eeche, but it might not be just as sour. If you want to make it yourself, you can add living bacteria culture (e.g. from yogurt) to heavy cream (fresh cream with >35% fat) and keep it at roughly 37\u00b0C until it reaches the required thickness." + } + ], + "messages": [ + { + "role": "user", + "content": "How to make the sour cream that some restaurants serve with quesadillas?" + }, + { + "role": "assistant", + "content": "add living bacteria culture (e.g. from yogurt) to heavy cream (fresh cream with >35% fat) and keep it at roughly 37\u00b0C until it reaches the required thickness" + }, + { + "role": "user", + "content": "How much yogurt should I add to how much heavy cream?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long will this take to make?" + } + ], + "answers": [ + "until it reaches the required thickness", + "until it reaches the required thickness", + "until it reaches the required thickness", + "until it reaches the required thickness" + ] + }, + { + "ctxs": [ + { + "title": "How to make the sour cream that some restaurants serve with quesadillas?", + "text": "There are many variants of sour cream. I am not quite up to date on the naming of dairy products in Belgium, but don't you find sour cream labeled as \"zure room\" (Dutch) or \"cr\u00e8me aigre\" (French)?Mexican sour cream (Crema Mexicana) has however a higher fat content than the sour cream commonly available in European countries. A close approach is cr\u00e8me fra\u00eeche, but it might not be just as sour. If you want to make it yourself, you can add living bacteria culture (e.g. from yogurt) to heavy cream (fresh cream with >35% fat) and keep it at roughly 37\u00b0C until it reaches the required thickness." + } + ], + "messages": [ + { + "role": "user", + "content": "How to make the sour cream that some restaurants serve with quesadillas?" + }, + { + "role": "assistant", + "content": "add living bacteria culture (e.g. from yogurt) to heavy cream (fresh cream with >35% fat) and keep it at roughly 37\u00b0C until it reaches the required thickness" + }, + { + "role": "user", + "content": "How much yogurt should I add to how much heavy cream?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long will this take to make?" + }, + { + "role": "assistant", + "content": "until it reaches the required thickness" + }, + { + "role": "user", + "content": "Can I use a milk instead of cream?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to make the sour cream that some restaurants serve with quesadillas?", + "text": "There are many variants of sour cream. I am not quite up to date on the naming of dairy products in Belgium, but don't you find sour cream labeled as \"zure room\" (Dutch) or \"cr\u00e8me aigre\" (French)?Mexican sour cream (Crema Mexicana) has however a higher fat content than the sour cream commonly available in European countries. A close approach is cr\u00e8me fra\u00eeche, but it might not be just as sour. If you want to make it yourself, you can add living bacteria culture (e.g. from yogurt) to heavy cream (fresh cream with >35% fat) and keep it at roughly 37\u00b0C until it reaches the required thickness." + } + ], + "messages": [ + { + "role": "user", + "content": "How to make the sour cream that some restaurants serve with quesadillas?" + }, + { + "role": "assistant", + "content": "add living bacteria culture (e.g. from yogurt) to heavy cream (fresh cream with >35% fat) and keep it at roughly 37\u00b0C until it reaches the required thickness" + }, + { + "role": "user", + "content": "How much yogurt should I add to how much heavy cream?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long will this take to make?" + }, + { + "role": "assistant", + "content": "until it reaches the required thickness" + }, + { + "role": "user", + "content": "Can I use a milk instead of cream?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long can I store the home made sour cream?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What shape is a French omelette and how is it achieved?", + "text": "There isn't a standardised shape as such, but the rugby ball shape is common. To achieve this shape, all you have to do is cook your omelette (French style uses a super-hot pan and lots of butter), then roll three quarters of it up in the pan. Then nudge the omelette up the side of the pan a little, so that it partly protrudes over the edge, which will then allow you to flip the remaining quarter back over onto the rest of the omelette. You should now have a rugby ball shape with a 'seam', i.e. the edge of the omelette - simply turn this out so the 'seam' is on the plate and you have a nice smooth omelette showing on top." + } + ], + "messages": [ + { + "role": "user", + "content": "What shape is a French omelette and how is it achieved?" + } + ], + "answers": [ + "There isn't a standardised shape as such, but the rugby ball shape is common", + "There isn't a standardised shape as such, but the rugby ball shape is common", + "There isn't a standardised shape as such, but the rugby ball shape is common.", + "the rugby ball shape is common. To achieve this shape, all you have to do is cook your omelette (French style uses a super-hot pan and lots of butter), then roll three quarters of it up in the pan" + ] + }, + { + "ctxs": [ + { + "title": "What shape is a French omelette and how is it achieved?", + "text": "There isn't a standardised shape as such, but the rugby ball shape is common. To achieve this shape, all you have to do is cook your omelette (French style uses a super-hot pan and lots of butter), then roll three quarters of it up in the pan. Then nudge the omelette up the side of the pan a little, so that it partly protrudes over the edge, which will then allow you to flip the remaining quarter back over onto the rest of the omelette. You should now have a rugby ball shape with a 'seam', i.e. the edge of the omelette - simply turn this out so the 'seam' is on the plate and you have a nice smooth omelette showing on top." + } + ], + "messages": [ + { + "role": "user", + "content": "What shape is a French omelette and how is it achieved?" + }, + { + "role": "assistant", + "content": "There isn't a standardised shape as such, but the rugby ball shape is common" + }, + { + "role": "user", + "content": "How exactly would you get a rugby ball shape when it starts out as a circle in the pan?" + } + ], + "answers": [ + "To achieve this shape, all you have to do is cook your omelette (French style uses a super-hot pan and lots of butter), then roll three quarters of it up in the pan", + "To achieve this shape, all you have to do is cook your omelette (French style uses a super-hot pan and lots of butter), then roll three quarters of it up in the pan", + "flip the remaining quarter back over onto the rest of the omelette", + "roll three quarters of it up in the pan. Then nudge the omelette up the side of the pan a little, so that it partly protrudes over the edge, which will then allow you to flip the remaining" + ] + }, + { + "ctxs": [ + { + "title": "What shape is a French omelette and how is it achieved?", + "text": "There isn't a standardised shape as such, but the rugby ball shape is common. To achieve this shape, all you have to do is cook your omelette (French style uses a super-hot pan and lots of butter), then roll three quarters of it up in the pan. Then nudge the omelette up the side of the pan a little, so that it partly protrudes over the edge, which will then allow you to flip the remaining quarter back over onto the rest of the omelette. You should now have a rugby ball shape with a 'seam', i.e. the edge of the omelette - simply turn this out so the 'seam' is on the plate and you have a nice smooth omelette showing on top." + } + ], + "messages": [ + { + "role": "user", + "content": "What shape is a French omelette and how is it achieved?" + }, + { + "role": "assistant", + "content": "There isn't a standardised shape as such, but the rugby ball shape is common" + }, + { + "role": "user", + "content": "How exactly would you get a rugby ball shape when it starts out as a circle in the pan?" + }, + { + "role": "assistant", + "content": "To achieve this shape, all you have to do is cook your omelette (French style uses a super-hot pan and lots of butter), then roll three quarters of it up in the pan" + }, + { + "role": "user", + "content": "Okay, after you roll three quarters of it up in the pan, what do you do next?" + } + ], + "answers": [ + "Then nudge the omelette up the side of the pan a little, so that it partly protrudes over the edge", + "Then nudge the omelette up the side of the pan a little, so that it partly protrudes over the edge", + "simply turn this out so the 'seam' is on the plate and you have a nice smooth omelette showing on top.", + "Then nudge the omelette up the side of the pan a little, so that it partly protrudes over the edge, which will then allow you to flip the remaining quarter back over onto the rest of the omelette." + ] + }, + { + "ctxs": [ + { + "title": "What shape is a French omelette and how is it achieved?", + "text": "There isn't a standardised shape as such, but the rugby ball shape is common. To achieve this shape, all you have to do is cook your omelette (French style uses a super-hot pan and lots of butter), then roll three quarters of it up in the pan. Then nudge the omelette up the side of the pan a little, so that it partly protrudes over the edge, which will then allow you to flip the remaining quarter back over onto the rest of the omelette. You should now have a rugby ball shape with a 'seam', i.e. the edge of the omelette - simply turn this out so the 'seam' is on the plate and you have a nice smooth omelette showing on top." + } + ], + "messages": [ + { + "role": "user", + "content": "What shape is a French omelette and how is it achieved?" + }, + { + "role": "assistant", + "content": "There isn't a standardised shape as such, but the rugby ball shape is common" + }, + { + "role": "user", + "content": "How exactly would you get a rugby ball shape when it starts out as a circle in the pan?" + }, + { + "role": "assistant", + "content": "To achieve this shape, all you have to do is cook your omelette (French style uses a super-hot pan and lots of butter), then roll three quarters of it up in the pan" + }, + { + "role": "user", + "content": "Okay, after you roll three quarters of it up in the pan, what do you do next?" + }, + { + "role": "assistant", + "content": "Then nudge the omelette up the side of the pan a little, so that it partly protrudes over the edge" + }, + { + "role": "user", + "content": "And do I do this before it sets completely or after it is completely done cooking?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What shape is a French omelette and how is it achieved?", + "text": "There isn't a standardised shape as such, but the rugby ball shape is common. To achieve this shape, all you have to do is cook your omelette (French style uses a super-hot pan and lots of butter), then roll three quarters of it up in the pan. Then nudge the omelette up the side of the pan a little, so that it partly protrudes over the edge, which will then allow you to flip the remaining quarter back over onto the rest of the omelette. You should now have a rugby ball shape with a 'seam', i.e. the edge of the omelette - simply turn this out so the 'seam' is on the plate and you have a nice smooth omelette showing on top." + } + ], + "messages": [ + { + "role": "user", + "content": "What shape is a French omelette and how is it achieved?" + }, + { + "role": "assistant", + "content": "There isn't a standardised shape as such, but the rugby ball shape is common" + }, + { + "role": "user", + "content": "How exactly would you get a rugby ball shape when it starts out as a circle in the pan?" + }, + { + "role": "assistant", + "content": "To achieve this shape, all you have to do is cook your omelette (French style uses a super-hot pan and lots of butter), then roll three quarters of it up in the pan" + }, + { + "role": "user", + "content": "Okay, after you roll three quarters of it up in the pan, what do you do next?" + }, + { + "role": "assistant", + "content": "Then nudge the omelette up the side of the pan a little, so that it partly protrudes over the edge" + }, + { + "role": "user", + "content": "And do I do this before it sets completely or after it is completely done cooking?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "No worries. If I don't want to attempt the rugby ball shape, is it still a french omelette? Like, what is the part that makes it a french omelette exactly?" + } + ], + "answers": [ + "French style uses a super-hot pan and lots of butter", + "French style uses a super-hot pan and lots of butter", + "There isn't a standardised shape as such, but the rugby ball shape is common.", + "There isn't a standardised shape as such, but the rugby ball shape is common" + ] + }, + { + "ctxs": [ + { + "title": "What shape is a French omelette and how is it achieved?", + "text": "There isn't a standardised shape as such, but the rugby ball shape is common. To achieve this shape, all you have to do is cook your omelette (French style uses a super-hot pan and lots of butter), then roll three quarters of it up in the pan. Then nudge the omelette up the side of the pan a little, so that it partly protrudes over the edge, which will then allow you to flip the remaining quarter back over onto the rest of the omelette. You should now have a rugby ball shape with a 'seam', i.e. the edge of the omelette - simply turn this out so the 'seam' is on the plate and you have a nice smooth omelette showing on top." + } + ], + "messages": [ + { + "role": "user", + "content": "What shape is a French omelette and how is it achieved?" + }, + { + "role": "assistant", + "content": "There isn't a standardised shape as such, but the rugby ball shape is common" + }, + { + "role": "user", + "content": "How exactly would you get a rugby ball shape when it starts out as a circle in the pan?" + }, + { + "role": "assistant", + "content": "To achieve this shape, all you have to do is cook your omelette (French style uses a super-hot pan and lots of butter), then roll three quarters of it up in the pan" + }, + { + "role": "user", + "content": "Okay, after you roll three quarters of it up in the pan, what do you do next?" + }, + { + "role": "assistant", + "content": "Then nudge the omelette up the side of the pan a little, so that it partly protrudes over the edge" + }, + { + "role": "user", + "content": "And do I do this before it sets completely or after it is completely done cooking?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "No worries. If I don't want to attempt the rugby ball shape, is it still a french omelette? Like, what is the part that makes it a french omelette exactly?" + }, + { + "role": "assistant", + "content": "French style uses a super-hot pan and lots of butter" + }, + { + "role": "user", + "content": "Should I make sure it doesn't brown?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can I cultivate and store yeast?", + "text": "In order to store yeast for that period of time it has to be make inactive, and the process to do that yourself is challenging, time consuming, and you'd need specialist equipment. It would be prohibitive in both time and cost, far above just buying yeast. You can of course make a starter by mixing equal amounts of flour and water plus some yeast, this will keep the yeast alive by feeding it, and you can keep it alive indefinitely by feeding it once per week. You add some of the starter to your bread and it supplies active yeast." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I cultivate and store yeast?" + } + ], + "answers": [ + "In order to store yeast for that period of time it has to be make inactive, and the process to do that yourself is challenging, time consuming, and you'd need specialist equipment", + "In order to store yeast for that period of time it has to be make inactive, and the process to do that yourself is challenging, time consuming, and you'd need specialist equipment", + "In order to store yeast for that period of time it has to be make inactive, and the process to do that yourself is challenging, time consuming, and you'd need specialist equipment", + "You can of course make a starter by mixing equal amounts of flour and water plus some yeast, this will keep the yeast alive by feeding it" + ] + }, + { + "ctxs": [ + { + "title": "How can I cultivate and store yeast?", + "text": "In order to store yeast for that period of time it has to be make inactive, and the process to do that yourself is challenging, time consuming, and you'd need specialist equipment. It would be prohibitive in both time and cost, far above just buying yeast. You can of course make a starter by mixing equal amounts of flour and water plus some yeast, this will keep the yeast alive by feeding it, and you can keep it alive indefinitely by feeding it once per week. You add some of the starter to your bread and it supplies active yeast." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I cultivate and store yeast?" + }, + { + "role": "assistant", + "content": "In order to store yeast for that period of time it has to be make inactive, and the process to do that yourself is challenging, time consuming, and you'd need specialist equipment" + }, + { + "role": "user", + "content": "How much does active yeast cost?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Crisping Chicken Without Skin", + "text": "It depends on how you define crisp. You can definitely have a different texture on the outer side of a piece of chicken. In fact, you can't have the same texture as on the inside, unless you are making it sous vide. It will be browned, and drier than the inside. But you can't make it go \"crack\" when you chomp down on it. You can compare it to the outside of a good steak. So if you want the chicken to be crisp, you really need the skin. If you don't insist on the chicken itself being crisp, and just need the texture, you can bread the chicken with breadcrumbs, or froth it with batter. Breading is the usual option and works well with pieces shallow fried in a pan, such as chicken breasts or boneless backs. If you are making a whole chicken, you'll have to be creative, and frothing may work better. In any case, a breading or batter cover needs fat to be crisp, so if you are removing the skin for the calorie content, you don't gain anything." + } + ], + "messages": [ + { + "role": "user", + "content": "How can you crisp chicken without skin still on it?" + } + ], + "answers": [ + "It depends on how you define crisp", + "It depends on how you define crisp", + "if you want the chicken to be crisp, you really need the skin. If you don't insist on the chicken itself being crisp, and just need the texture, you can bread the chicken with breadcrumbs", + "if you want the chicken to be crisp, you really need the skin." + ] + }, + { + "ctxs": [ + { + "title": "Crisping Chicken Without Skin", + "text": "It depends on how you define crisp. You can definitely have a different texture on the outer side of a piece of chicken. In fact, you can't have the same texture as on the inside, unless you are making it sous vide. It will be browned, and drier than the inside. But you can't make it go \"crack\" when you chomp down on it. You can compare it to the outside of a good steak. So if you want the chicken to be crisp, you really need the skin. If you don't insist on the chicken itself being crisp, and just need the texture, you can bread the chicken with breadcrumbs, or froth it with batter. Breading is the usual option and works well with pieces shallow fried in a pan, such as chicken breasts or boneless backs. If you are making a whole chicken, you'll have to be creative, and frothing may work better. In any case, a breading or batter cover needs fat to be crisp, so if you are removing the skin for the calorie content, you don't gain anything." + } + ], + "messages": [ + { + "role": "user", + "content": "How can you crisp chicken without skin still on it?" + }, + { + "role": "assistant", + "content": "It depends on how you define crisp" + }, + { + "role": "user", + "content": "Can you brown the outside well and create texture?" + } + ], + "answers": [ + "So if you want the chicken to be crisp, you really need the skin", + "So if you want the chicken to be crisp, you really need the skin", + "In fact, you can't have the same texture as on the inside", + "If you don't insist on the chicken itself being crisp, and just need the texture, you can bread the chicken with breadcrumbs, or froth it with batter." + ] + }, + { + "ctxs": [ + { + "title": "Crisping Chicken Without Skin", + "text": "It depends on how you define crisp. You can definitely have a different texture on the outer side of a piece of chicken. In fact, you can't have the same texture as on the inside, unless you are making it sous vide. It will be browned, and drier than the inside. But you can't make it go \"crack\" when you chomp down on it. You can compare it to the outside of a good steak. So if you want the chicken to be crisp, you really need the skin. If you don't insist on the chicken itself being crisp, and just need the texture, you can bread the chicken with breadcrumbs, or froth it with batter. Breading is the usual option and works well with pieces shallow fried in a pan, such as chicken breasts or boneless backs. If you are making a whole chicken, you'll have to be creative, and frothing may work better. In any case, a breading or batter cover needs fat to be crisp, so if you are removing the skin for the calorie content, you don't gain anything." + } + ], + "messages": [ + { + "role": "user", + "content": "How can you crisp chicken without skin still on it?" + }, + { + "role": "assistant", + "content": "It depends on how you define crisp" + }, + { + "role": "user", + "content": "Can you brown the outside well and create texture?" + }, + { + "role": "assistant", + "content": "So if you want the chicken to be crisp, you really need the skin" + }, + { + "role": "user", + "content": "Is there a batter option that would work instead?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Crisping Chicken Without Skin", + "text": "It depends on how you define crisp. You can definitely have a different texture on the outer side of a piece of chicken. In fact, you can't have the same texture as on the inside, unless you are making it sous vide. It will be browned, and drier than the inside. But you can't make it go \"crack\" when you chomp down on it. You can compare it to the outside of a good steak. So if you want the chicken to be crisp, you really need the skin. If you don't insist on the chicken itself being crisp, and just need the texture, you can bread the chicken with breadcrumbs, or froth it with batter. Breading is the usual option and works well with pieces shallow fried in a pan, such as chicken breasts or boneless backs. If you are making a whole chicken, you'll have to be creative, and frothing may work better. In any case, a breading or batter cover needs fat to be crisp, so if you are removing the skin for the calorie content, you don't gain anything." + } + ], + "messages": [ + { + "role": "user", + "content": "How can you crisp chicken without skin still on it?" + }, + { + "role": "assistant", + "content": "It depends on how you define crisp" + }, + { + "role": "user", + "content": "Can you brown the outside well and create texture?" + }, + { + "role": "assistant", + "content": "So if you want the chicken to be crisp, you really need the skin" + }, + { + "role": "user", + "content": "Is there a batter option that would work instead?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What about a type of crumb or flour coating?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Crisping Chicken Without Skin", + "text": "It depends on how you define crisp. You can definitely have a different texture on the outer side of a piece of chicken. In fact, you can't have the same texture as on the inside, unless you are making it sous vide. It will be browned, and drier than the inside. But you can't make it go \"crack\" when you chomp down on it. You can compare it to the outside of a good steak. So if you want the chicken to be crisp, you really need the skin. If you don't insist on the chicken itself being crisp, and just need the texture, you can bread the chicken with breadcrumbs, or froth it with batter. Breading is the usual option and works well with pieces shallow fried in a pan, such as chicken breasts or boneless backs. If you are making a whole chicken, you'll have to be creative, and frothing may work better. In any case, a breading or batter cover needs fat to be crisp, so if you are removing the skin for the calorie content, you don't gain anything." + } + ], + "messages": [ + { + "role": "user", + "content": "How can you crisp chicken without skin still on it?" + }, + { + "role": "assistant", + "content": "It depends on how you define crisp" + }, + { + "role": "user", + "content": "Can you brown the outside well and create texture?" + }, + { + "role": "assistant", + "content": "So if you want the chicken to be crisp, you really need the skin" + }, + { + "role": "user", + "content": "Is there a batter option that would work instead?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What about a type of crumb or flour coating?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "So skin on is the only option?" + } + ], + "answers": [ + "if you want the chicken to be crisp, you really need the skin", + "if you want the chicken to be crisp, you really need the skin", + "So if you want the chicken to be crisp, you really need the skin.", + "In any case, a breading or batter cover needs fat to be crisp, so if you are removing the skin for the calorie content, you don't gain anything." + ] + }, + { + "ctxs": [ + { + "title": "Tasting food while cooking", + "text": "Yes, do as professional chefs do - give it a real raste, not such a small taste that it's only a \"lick\". You can't properly get the sense of what something tastes like when the amount is that small.Keep a soup spoon handy as a 'tasting spoon'. When you want to taste your cooking for possible seasoning adjustment, use the larger spoon (used for stirring your cooking) to scoop about a teaspoon of food onto your 'tasting spoon'. You can blow on that without worrying about burning yourself and by putting it a separate spoon, you don't have to get a clean spoon each time. No cross-contamination either.Don't just swallow that teaspoonful of food either. Savour it. Move it around your mouth so you can taste what it's really like. If you're not sure, take another small spoonful out. You get a much better idea than simply a lick." + } + ], + "messages": [ + { + "role": "user", + "content": "should I taste the food as a cook?" + } + ], + "answers": [ + "do as professional chefs do - give it a real raste, not such a small taste that it's only a \"lick", + "do as professional chefs do - give it a real raste, not such a small taste that it's only a \"lick", + "Yes, do as professional chefs do - give it a real raste, not such a small taste that it's only a \"lick\"", + "Yes, do as professional chefs do - give it a real raste, not such a small taste that it's only a \"lick\"." + ] + }, + { + "ctxs": [ + { + "title": "Tasting food while cooking", + "text": "Yes, do as professional chefs do - give it a real raste, not such a small taste that it's only a \"lick\". You can't properly get the sense of what something tastes like when the amount is that small.Keep a soup spoon handy as a 'tasting spoon'. When you want to taste your cooking for possible seasoning adjustment, use the larger spoon (used for stirring your cooking) to scoop about a teaspoon of food onto your 'tasting spoon'. You can blow on that without worrying about burning yourself and by putting it a separate spoon, you don't have to get a clean spoon each time. No cross-contamination either.Don't just swallow that teaspoonful of food either. Savour it. Move it around your mouth so you can taste what it's really like. If you're not sure, take another small spoonful out. You get a much better idea than simply a lick." + } + ], + "messages": [ + { + "role": "user", + "content": "should I taste the food as a cook?" + }, + { + "role": "assistant", + "content": "do as professional chefs do - give it a real raste, not such a small taste that it's only a \"lick" + }, + { + "role": "user", + "content": "how much should I taste of the dish?" + } + ], + "answers": [ + "ou can't properly get the sense of what something tastes like when the amount is that small", + "ou can't properly get the sense of what something tastes like when the amount is that small", + "to scoop about a teaspoon of food onto your 'tasting spoon'", + "you don't have to get a clean spoon each time" + ] + }, + { + "ctxs": [ + { + "title": "Tasting food while cooking", + "text": "Yes, do as professional chefs do - give it a real raste, not such a small taste that it's only a \"lick\". You can't properly get the sense of what something tastes like when the amount is that small.Keep a soup spoon handy as a 'tasting spoon'. When you want to taste your cooking for possible seasoning adjustment, use the larger spoon (used for stirring your cooking) to scoop about a teaspoon of food onto your 'tasting spoon'. You can blow on that without worrying about burning yourself and by putting it a separate spoon, you don't have to get a clean spoon each time. No cross-contamination either.Don't just swallow that teaspoonful of food either. Savour it. Move it around your mouth so you can taste what it's really like. If you're not sure, take another small spoonful out. You get a much better idea than simply a lick." + } + ], + "messages": [ + { + "role": "user", + "content": "should I taste the food as a cook?" + }, + { + "role": "assistant", + "content": "do as professional chefs do - give it a real raste, not such a small taste that it's only a \"lick" + }, + { + "role": "user", + "content": "how much should I taste of the dish?" + }, + { + "role": "assistant", + "content": "ou can't properly get the sense of what something tastes like when the amount is that small" + }, + { + "role": "user", + "content": "what should I keep on hand while cooking to taste?" + } + ], + "answers": [ + "Keep a soup spoon handy as a 'tasting spoon", + "Keep a soup spoon handy as a 'tasting spoon", + "Keep a soup spoon handy as a 'tasting spoon'.", + "Keep a soup spoon handy as a 'tasting spoon'." + ] + }, + { + "ctxs": [ + { + "title": "Tasting food while cooking", + "text": "Yes, do as professional chefs do - give it a real raste, not such a small taste that it's only a \"lick\". You can't properly get the sense of what something tastes like when the amount is that small.Keep a soup spoon handy as a 'tasting spoon'. When you want to taste your cooking for possible seasoning adjustment, use the larger spoon (used for stirring your cooking) to scoop about a teaspoon of food onto your 'tasting spoon'. You can blow on that without worrying about burning yourself and by putting it a separate spoon, you don't have to get a clean spoon each time. No cross-contamination either.Don't just swallow that teaspoonful of food either. Savour it. Move it around your mouth so you can taste what it's really like. If you're not sure, take another small spoonful out. You get a much better idea than simply a lick." + } + ], + "messages": [ + { + "role": "user", + "content": "should I taste the food as a cook?" + }, + { + "role": "assistant", + "content": "do as professional chefs do - give it a real raste, not such a small taste that it's only a \"lick" + }, + { + "role": "user", + "content": "how much should I taste of the dish?" + }, + { + "role": "assistant", + "content": "ou can't properly get the sense of what something tastes like when the amount is that small" + }, + { + "role": "user", + "content": "what should I keep on hand while cooking to taste?" + }, + { + "role": "assistant", + "content": "Keep a soup spoon handy as a 'tasting spoon" + }, + { + "role": "user", + "content": "should I use a small spoon?" + } + ], + "answers": [ + "When you want to taste your cooking for possible seasoning adjustment, use the larger spoon (used for stirring your cooking) to scoop about a teaspoon of food", + "When you want to taste your cooking for possible seasoning adjustment, use the larger spoon (used for stirring your cooking) to scoop about a teaspoon of food", + "use the larger spoon", + "When you want to taste your cooking for possible seasoning adjustment, use the larger spoon" + ] + }, + { + "ctxs": [ + { + "title": "Tasting food while cooking", + "text": "Yes, do as professional chefs do - give it a real raste, not such a small taste that it's only a \"lick\". You can't properly get the sense of what something tastes like when the amount is that small.Keep a soup spoon handy as a 'tasting spoon'. When you want to taste your cooking for possible seasoning adjustment, use the larger spoon (used for stirring your cooking) to scoop about a teaspoon of food onto your 'tasting spoon'. You can blow on that without worrying about burning yourself and by putting it a separate spoon, you don't have to get a clean spoon each time. No cross-contamination either.Don't just swallow that teaspoonful of food either. Savour it. Move it around your mouth so you can taste what it's really like. If you're not sure, take another small spoonful out. You get a much better idea than simply a lick." + } + ], + "messages": [ + { + "role": "user", + "content": "should I taste the food as a cook?" + }, + { + "role": "assistant", + "content": "do as professional chefs do - give it a real raste, not such a small taste that it's only a \"lick" + }, + { + "role": "user", + "content": "how much should I taste of the dish?" + }, + { + "role": "assistant", + "content": "ou can't properly get the sense of what something tastes like when the amount is that small" + }, + { + "role": "user", + "content": "what should I keep on hand while cooking to taste?" + }, + { + "role": "assistant", + "content": "Keep a soup spoon handy as a 'tasting spoon" + }, + { + "role": "user", + "content": "should I use a small spoon?" + }, + { + "role": "assistant", + "content": "When you want to taste your cooking for possible seasoning adjustment, use the larger spoon (used for stirring your cooking) to scoop about a teaspoon of food" + }, + { + "role": "user", + "content": "I discover that I have added too much salt. Any tips?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Tasting food while cooking", + "text": "Yes, do as professional chefs do - give it a real raste, not such a small taste that it's only a \"lick\". You can't properly get the sense of what something tastes like when the amount is that small.Keep a soup spoon handy as a 'tasting spoon'. When you want to taste your cooking for possible seasoning adjustment, use the larger spoon (used for stirring your cooking) to scoop about a teaspoon of food onto your 'tasting spoon'. You can blow on that without worrying about burning yourself and by putting it a separate spoon, you don't have to get a clean spoon each time. No cross-contamination either.Don't just swallow that teaspoonful of food either. Savour it. Move it around your mouth so you can taste what it's really like. If you're not sure, take another small spoonful out. You get a much better idea than simply a lick." + } + ], + "messages": [ + { + "role": "user", + "content": "should I taste the food as a cook?" + }, + { + "role": "assistant", + "content": "do as professional chefs do - give it a real raste, not such a small taste that it's only a \"lick" + }, + { + "role": "user", + "content": "how much should I taste of the dish?" + }, + { + "role": "assistant", + "content": "ou can't properly get the sense of what something tastes like when the amount is that small" + }, + { + "role": "user", + "content": "what should I keep on hand while cooking to taste?" + }, + { + "role": "assistant", + "content": "Keep a soup spoon handy as a 'tasting spoon" + }, + { + "role": "user", + "content": "should I use a small spoon?" + }, + { + "role": "assistant", + "content": "When you want to taste your cooking for possible seasoning adjustment, use the larger spoon (used for stirring your cooking) to scoop about a teaspoon of food" + }, + { + "role": "user", + "content": "I discover that I have added too much salt. Any tips?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "how do I do a proper taste test?" + } + ], + "answers": [ + "Move it around your mouth so you can taste what it's really like", + "Move it around your mouth so you can taste what it's really like", + "Yes, do as professional chefs do - give it a real raste, not such a small taste", + "Keep a soup spoon handy as a 'tasting spoon'." + ] + }, + { + "ctxs": [ + { + "title": "Potato in the microwave", + "text": "Before microwaving (or baking, for that matter) a potato, I always poke it deeply with a fork several times to let steam escape. I prefer the taste of a baked potato to a microwave potato, but will often speed up baking a potato by microwaving it for a few minutes first. You can definitely microwave until done. After it is done, butter and salt and pepper are good, simple accompaniments. Shredded cheese melts nicely over the warm potato, but a crispy melted cheese poured over the potato is really amazing. Other good toppings would be sour cream, bacon, chives, green onions, and caramelized onions." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it true that you can bake a potato in the microwave?" + } + ], + "answers": [ + "You can definitely microwave until done", + "You can definitely microwave until done", + "Before microwaving (or baking, for that matter) a potato, I always poke it deeply with a fork several times to let steam escape.", + "You can definitely microwave until done." + ] + }, + { + "ctxs": [ + { + "title": "Potato in the microwave", + "text": "Before microwaving (or baking, for that matter) a potato, I always poke it deeply with a fork several times to let steam escape. I prefer the taste of a baked potato to a microwave potato, but will often speed up baking a potato by microwaving it for a few minutes first. You can definitely microwave until done. After it is done, butter and salt and pepper are good, simple accompaniments. Shredded cheese melts nicely over the warm potato, but a crispy melted cheese poured over the potato is really amazing. Other good toppings would be sour cream, bacon, chives, green onions, and caramelized onions." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it true that you can bake a potato in the microwave?" + }, + { + "role": "assistant", + "content": "You can definitely microwave until done" + }, + { + "role": "user", + "content": "That's neat. What are the proper steps to bake it that way?" + } + ], + "answers": [ + "Before microwaving (or baking, for that matter) a potato, I always poke it deeply with a fork several times to let steam escape", + "Before microwaving (or baking, for that matter) a potato, I always poke it deeply with a fork several times to let steam escape", + "Before microwaving (or baking, for that matter) a potato, I always poke it deeply with a fork several times to let steam escape.", + "I always poke it deeply with a fork several times to let steam escape." + ] + }, + { + "ctxs": [ + { + "title": "Potato in the microwave", + "text": "Before microwaving (or baking, for that matter) a potato, I always poke it deeply with a fork several times to let steam escape. I prefer the taste of a baked potato to a microwave potato, but will often speed up baking a potato by microwaving it for a few minutes first. You can definitely microwave until done. After it is done, butter and salt and pepper are good, simple accompaniments. Shredded cheese melts nicely over the warm potato, but a crispy melted cheese poured over the potato is really amazing. Other good toppings would be sour cream, bacon, chives, green onions, and caramelized onions." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it true that you can bake a potato in the microwave?" + }, + { + "role": "assistant", + "content": "You can definitely microwave until done" + }, + { + "role": "user", + "content": "That's neat. What are the proper steps to bake it that way?" + }, + { + "role": "assistant", + "content": "Before microwaving (or baking, for that matter) a potato, I always poke it deeply with a fork several times to let steam escape" + }, + { + "role": "user", + "content": "Is it safe to use wax paper around the potato while it bakes?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Potato in the microwave", + "text": "Before microwaving (or baking, for that matter) a potato, I always poke it deeply with a fork several times to let steam escape. I prefer the taste of a baked potato to a microwave potato, but will often speed up baking a potato by microwaving it for a few minutes first. You can definitely microwave until done. After it is done, butter and salt and pepper are good, simple accompaniments. Shredded cheese melts nicely over the warm potato, but a crispy melted cheese poured over the potato is really amazing. Other good toppings would be sour cream, bacon, chives, green onions, and caramelized onions." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it true that you can bake a potato in the microwave?" + }, + { + "role": "assistant", + "content": "You can definitely microwave until done" + }, + { + "role": "user", + "content": "That's neat. What are the proper steps to bake it that way?" + }, + { + "role": "assistant", + "content": "Before microwaving (or baking, for that matter) a potato, I always poke it deeply with a fork several times to let steam escape" + }, + { + "role": "user", + "content": "Is it safe to use wax paper around the potato while it bakes?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "I see. Do you have any tips on how to make the baked potato tastier when baking it in the microwave?" + } + ], + "answers": [ + "After it is done, butter and salt and pepper are good, simple accompaniments", + "After it is done, butter and salt and pepper are good, simple accompaniments", + "Shredded cheese melts nicely over the warm potato, but a crispy melted cheese poured over the potato is really amazing", + "After it is done, butter and salt and pepper are good, simple accompaniments. Shredded cheese melts nicely over the warm potato, but a crispy melted cheese poured over the potato is really amazing." + ] + }, + { + "ctxs": [ + { + "title": "Potato in the microwave", + "text": "Before microwaving (or baking, for that matter) a potato, I always poke it deeply with a fork several times to let steam escape. I prefer the taste of a baked potato to a microwave potato, but will often speed up baking a potato by microwaving it for a few minutes first. You can definitely microwave until done. After it is done, butter and salt and pepper are good, simple accompaniments. Shredded cheese melts nicely over the warm potato, but a crispy melted cheese poured over the potato is really amazing. Other good toppings would be sour cream, bacon, chives, green onions, and caramelized onions." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it true that you can bake a potato in the microwave?" + }, + { + "role": "assistant", + "content": "You can definitely microwave until done" + }, + { + "role": "user", + "content": "That's neat. What are the proper steps to bake it that way?" + }, + { + "role": "assistant", + "content": "Before microwaving (or baking, for that matter) a potato, I always poke it deeply with a fork several times to let steam escape" + }, + { + "role": "user", + "content": "Is it safe to use wax paper around the potato while it bakes?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "I see. Do you have any tips on how to make the baked potato tastier when baking it in the microwave?" + }, + { + "role": "assistant", + "content": "After it is done, butter and salt and pepper are good, simple accompaniments" + }, + { + "role": "user", + "content": "Have you ever tried it with sour cream or ranch dressing?" + } + ], + "answers": [ + "Other good toppings would be sour cream, bacon, chives, green onions, and caramelized onions", + "Other good toppings would be sour cream, bacon, chives, green onions, and caramelized onions", + "Other good toppings would be sour cream, bacon, chives, green onions, and caramelized onions.", + "Other good toppings would be sour cream, bacon, chives, green onions, and caramelized onions." + ] + }, + { + "ctxs": [ + { + "title": "If braised meat is cooked at 200 degrees in a perfectly sealed pouch in the oven, does the temperature rise above boiling?", + "text": "Any increased steam pressure would raise the boiling point, not lower it. However, I doubt that you will be able to seal the pouch well enough to withstand any serious pressure.What may cause boiling though, is the fact that ovens cycle on and off, especially at low temperatures. The amplitude of the cycles depend on how good your oven is. At 200\u00b0F, your pouch will probably experience above-boiling ambient temperatures during the on-part of the cycles. Of course, that doesn't mean that the contents of the pouch is above-boiling, but there may be.However, I don't think that the braising liquid boiling slightly now and again is going to be a big problem. Sometimes when I've braised meat, there's been some boiling, and the results have still both looked and tasted great." + } + ], + "messages": [ + { + "role": "user", + "content": "If braised meat is cooked at 200 degrees in a perfectly sealed pouch in the oven, does the temperature rise above boiling?" + } + ], + "answers": [ + "I doubt that you will be able to seal the pouch well enough to withstand any serious pressure", + "I doubt that you will be able to seal the pouch well enough to withstand any serious pressure", + "What may cause boiling though, is the fact that ovens cycle on and off, especially at low temperatures", + "At 200\u00b0F, your pouch will probably experience above-boiling ambient temperatures" + ] + }, + { + "ctxs": [ + { + "title": "If braised meat is cooked at 200 degrees in a perfectly sealed pouch in the oven, does the temperature rise above boiling?", + "text": "Any increased steam pressure would raise the boiling point, not lower it. However, I doubt that you will be able to seal the pouch well enough to withstand any serious pressure.What may cause boiling though, is the fact that ovens cycle on and off, especially at low temperatures. The amplitude of the cycles depend on how good your oven is. At 200\u00b0F, your pouch will probably experience above-boiling ambient temperatures during the on-part of the cycles. Of course, that doesn't mean that the contents of the pouch is above-boiling, but there may be.However, I don't think that the braising liquid boiling slightly now and again is going to be a big problem. Sometimes when I've braised meat, there's been some boiling, and the results have still both looked and tasted great." + } + ], + "messages": [ + { + "role": "user", + "content": "If braised meat is cooked at 200 degrees in a perfectly sealed pouch in the oven, does the temperature rise above boiling?" + }, + { + "role": "assistant", + "content": "I doubt that you will be able to seal the pouch well enough to withstand any serious pressure" + }, + { + "role": "user", + "content": "Would it be better to cook it at 170 degrees to keep it from boiling?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "If braised meat is cooked at 200 degrees in a perfectly sealed pouch in the oven, does the temperature rise above boiling?", + "text": "Any increased steam pressure would raise the boiling point, not lower it. However, I doubt that you will be able to seal the pouch well enough to withstand any serious pressure.What may cause boiling though, is the fact that ovens cycle on and off, especially at low temperatures. The amplitude of the cycles depend on how good your oven is. At 200\u00b0F, your pouch will probably experience above-boiling ambient temperatures during the on-part of the cycles. Of course, that doesn't mean that the contents of the pouch is above-boiling, but there may be.However, I don't think that the braising liquid boiling slightly now and again is going to be a big problem. Sometimes when I've braised meat, there's been some boiling, and the results have still both looked and tasted great." + } + ], + "messages": [ + { + "role": "user", + "content": "If braised meat is cooked at 200 degrees in a perfectly sealed pouch in the oven, does the temperature rise above boiling?" + }, + { + "role": "assistant", + "content": "I doubt that you will be able to seal the pouch well enough to withstand any serious pressure" + }, + { + "role": "user", + "content": "Would it be better to cook it at 170 degrees to keep it from boiling?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "If it is at 200 degrees will it boil?" + } + ], + "answers": [ + "t 200\u00b0F, your pouch will probably experience above-boiling ambient temperatures during the on-part of the cycles", + "t 200\u00b0F, your pouch will probably experience above-boiling ambient temperatures during the on-part of the cycles", + "At 200\u00b0F, your pouch will probably experience above-boiling ambient temperatures during the on-part of the cycles.", + "At 200\u00b0F, your pouch will probably experience above-boiling ambient temperatures during the on-part of the cycles." + ] + }, + { + "ctxs": [ + { + "title": "If braised meat is cooked at 200 degrees in a perfectly sealed pouch in the oven, does the temperature rise above boiling?", + "text": "Any increased steam pressure would raise the boiling point, not lower it. However, I doubt that you will be able to seal the pouch well enough to withstand any serious pressure.What may cause boiling though, is the fact that ovens cycle on and off, especially at low temperatures. The amplitude of the cycles depend on how good your oven is. At 200\u00b0F, your pouch will probably experience above-boiling ambient temperatures during the on-part of the cycles. Of course, that doesn't mean that the contents of the pouch is above-boiling, but there may be.However, I don't think that the braising liquid boiling slightly now and again is going to be a big problem. Sometimes when I've braised meat, there's been some boiling, and the results have still both looked and tasted great." + } + ], + "messages": [ + { + "role": "user", + "content": "If braised meat is cooked at 200 degrees in a perfectly sealed pouch in the oven, does the temperature rise above boiling?" + }, + { + "role": "assistant", + "content": "I doubt that you will be able to seal the pouch well enough to withstand any serious pressure" + }, + { + "role": "user", + "content": "Would it be better to cook it at 170 degrees to keep it from boiling?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "If it is at 200 degrees will it boil?" + }, + { + "role": "assistant", + "content": "t 200\u00b0F, your pouch will probably experience above-boiling ambient temperatures during the on-part of the cycles" + }, + { + "role": "user", + "content": "Do you know if a prime rib can be cooked this way?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "If braised meat is cooked at 200 degrees in a perfectly sealed pouch in the oven, does the temperature rise above boiling?", + "text": "Any increased steam pressure would raise the boiling point, not lower it. However, I doubt that you will be able to seal the pouch well enough to withstand any serious pressure.What may cause boiling though, is the fact that ovens cycle on and off, especially at low temperatures. The amplitude of the cycles depend on how good your oven is. At 200\u00b0F, your pouch will probably experience above-boiling ambient temperatures during the on-part of the cycles. Of course, that doesn't mean that the contents of the pouch is above-boiling, but there may be.However, I don't think that the braising liquid boiling slightly now and again is going to be a big problem. Sometimes when I've braised meat, there's been some boiling, and the results have still both looked and tasted great." + } + ], + "messages": [ + { + "role": "user", + "content": "If braised meat is cooked at 200 degrees in a perfectly sealed pouch in the oven, does the temperature rise above boiling?" + }, + { + "role": "assistant", + "content": "I doubt that you will be able to seal the pouch well enough to withstand any serious pressure" + }, + { + "role": "user", + "content": "Would it be better to cook it at 170 degrees to keep it from boiling?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "If it is at 200 degrees will it boil?" + }, + { + "role": "assistant", + "content": "t 200\u00b0F, your pouch will probably experience above-boiling ambient temperatures during the on-part of the cycles" + }, + { + "role": "user", + "content": "Do you know if a prime rib can be cooked this way?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you think it would cook meat evenly?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What's the role of milk or yogurt in sponge cake?", + "text": "To add to Stephie's answer, sometimes dairy is incorporated for a variety of reasons. In some cases, like a coffee cake, sour cream or yogurt can account for a good amount of the moisture and fat in the batter. Rich dairy products like cream and sour cream usually lead to very tender baked goods, due to helping to incorporate more fat (the fact that it's already emulsified helps too). Soured dairy, like yogurt, sour cream, and buttermilk are frequently used so that their acidity will react with baking soda in the recipe for leavening.Finally, yogurt and buttermilk often have stabilizers like guar gum, xanthan gum, and carrageenan. These will retain moisture after baking to help the finished product be more moist. Whether a substitution will work would depend on which functions the dairy ingredient is filling, and which characteristics the substitute matches." + } + ], + "messages": [ + { + "role": "user", + "content": "What's the role of milk or yogurt in sponge cake?" + } + ], + "answers": [ + "sometimes dairy is incorporated for a variety of reasons. In some cases, like a coffee cake, sour cream or yogurt can account for a good amount of the moisture and fat in the batter", + "sometimes dairy is incorporated for a variety of reasons. In some cases, like a coffee cake, sour cream or yogurt can account for a good amount of the moisture and fat in the batter", + "acidity will react with baking soda in the recipe for leavening", + "dairy is incorporated for a variety of reasons. In some cases, like a coffee cake, sour cream or yogurt can account for a good amount of the moisture and fat in the batter." + ] + }, + { + "ctxs": [ + { + "title": "What's the role of milk or yogurt in sponge cake?", + "text": "To add to Stephie's answer, sometimes dairy is incorporated for a variety of reasons. In some cases, like a coffee cake, sour cream or yogurt can account for a good amount of the moisture and fat in the batter. Rich dairy products like cream and sour cream usually lead to very tender baked goods, due to helping to incorporate more fat (the fact that it's already emulsified helps too). Soured dairy, like yogurt, sour cream, and buttermilk are frequently used so that their acidity will react with baking soda in the recipe for leavening.Finally, yogurt and buttermilk often have stabilizers like guar gum, xanthan gum, and carrageenan. These will retain moisture after baking to help the finished product be more moist. Whether a substitution will work would depend on which functions the dairy ingredient is filling, and which characteristics the substitute matches." + } + ], + "messages": [ + { + "role": "user", + "content": "What's the role of milk or yogurt in sponge cake?" + }, + { + "role": "assistant", + "content": "sometimes dairy is incorporated for a variety of reasons. In some cases, like a coffee cake, sour cream or yogurt can account for a good amount of the moisture and fat in the batter" + }, + { + "role": "user", + "content": "Does it effect the flavor or color?" + } + ], + "answers": [ + "Rich dairy products like cream and sour cream usually lead to very tender baked goods, due to helping to incorporate more fat", + "Rich dairy products like cream and sour cream usually lead to very tender baked goods, due to helping to incorporate more fat", + "These will retain moisture after baking to help the finished product be more moist.", + "Rich dairy products like cream and sour cream usually lead to very tender baked goods, due to helping to incorporate more fat" + ] + }, + { + "ctxs": [ + { + "title": "What's the role of milk or yogurt in sponge cake?", + "text": "To add to Stephie's answer, sometimes dairy is incorporated for a variety of reasons. In some cases, like a coffee cake, sour cream or yogurt can account for a good amount of the moisture and fat in the batter. Rich dairy products like cream and sour cream usually lead to very tender baked goods, due to helping to incorporate more fat (the fact that it's already emulsified helps too). Soured dairy, like yogurt, sour cream, and buttermilk are frequently used so that their acidity will react with baking soda in the recipe for leavening.Finally, yogurt and buttermilk often have stabilizers like guar gum, xanthan gum, and carrageenan. These will retain moisture after baking to help the finished product be more moist. Whether a substitution will work would depend on which functions the dairy ingredient is filling, and which characteristics the substitute matches." + } + ], + "messages": [ + { + "role": "user", + "content": "What's the role of milk or yogurt in sponge cake?" + }, + { + "role": "assistant", + "content": "sometimes dairy is incorporated for a variety of reasons. In some cases, like a coffee cake, sour cream or yogurt can account for a good amount of the moisture and fat in the batter" + }, + { + "role": "user", + "content": "Does it effect the flavor or color?" + }, + { + "role": "assistant", + "content": "Rich dairy products like cream and sour cream usually lead to very tender baked goods, due to helping to incorporate more fat" + }, + { + "role": "user", + "content": "Do you have to be careful with the amount you add?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What's the role of milk or yogurt in sponge cake?", + "text": "To add to Stephie's answer, sometimes dairy is incorporated for a variety of reasons. In some cases, like a coffee cake, sour cream or yogurt can account for a good amount of the moisture and fat in the batter. Rich dairy products like cream and sour cream usually lead to very tender baked goods, due to helping to incorporate more fat (the fact that it's already emulsified helps too). Soured dairy, like yogurt, sour cream, and buttermilk are frequently used so that their acidity will react with baking soda in the recipe for leavening.Finally, yogurt and buttermilk often have stabilizers like guar gum, xanthan gum, and carrageenan. These will retain moisture after baking to help the finished product be more moist. Whether a substitution will work would depend on which functions the dairy ingredient is filling, and which characteristics the substitute matches." + } + ], + "messages": [ + { + "role": "user", + "content": "What's the role of milk or yogurt in sponge cake?" + }, + { + "role": "assistant", + "content": "sometimes dairy is incorporated for a variety of reasons. In some cases, like a coffee cake, sour cream or yogurt can account for a good amount of the moisture and fat in the batter" + }, + { + "role": "user", + "content": "Does it effect the flavor or color?" + }, + { + "role": "assistant", + "content": "Rich dairy products like cream and sour cream usually lead to very tender baked goods, due to helping to incorporate more fat" + }, + { + "role": "user", + "content": "Do you have to be careful with the amount you add?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What else should I know about adding dairy?" + } + ], + "answers": [ + "Soured dairy, like yogurt, sour cream, and buttermilk are frequently used so that their acidity will react with baking soda in the recipe for leavening", + "Soured dairy, like yogurt, sour cream, and buttermilk are frequently used so that their acidity will react with baking soda in the recipe for leavening", + "yogurt and buttermilk often have stabilizers like guar gum, xanthan gum, and carrageenan. These will retain moisture after baking to help the finished product be more moist.", + "Soured dairy, like yogurt, sour cream, and buttermilk are frequently used so that their acidity will react with baking soda in the recipe for leavening." + ] + }, + { + "ctxs": [ + { + "title": "What's the role of milk or yogurt in sponge cake?", + "text": "To add to Stephie's answer, sometimes dairy is incorporated for a variety of reasons. In some cases, like a coffee cake, sour cream or yogurt can account for a good amount of the moisture and fat in the batter. Rich dairy products like cream and sour cream usually lead to very tender baked goods, due to helping to incorporate more fat (the fact that it's already emulsified helps too). Soured dairy, like yogurt, sour cream, and buttermilk are frequently used so that their acidity will react with baking soda in the recipe for leavening.Finally, yogurt and buttermilk often have stabilizers like guar gum, xanthan gum, and carrageenan. These will retain moisture after baking to help the finished product be more moist. Whether a substitution will work would depend on which functions the dairy ingredient is filling, and which characteristics the substitute matches." + } + ], + "messages": [ + { + "role": "user", + "content": "What's the role of milk or yogurt in sponge cake?" + }, + { + "role": "assistant", + "content": "sometimes dairy is incorporated for a variety of reasons. In some cases, like a coffee cake, sour cream or yogurt can account for a good amount of the moisture and fat in the batter" + }, + { + "role": "user", + "content": "Does it effect the flavor or color?" + }, + { + "role": "assistant", + "content": "Rich dairy products like cream and sour cream usually lead to very tender baked goods, due to helping to incorporate more fat" + }, + { + "role": "user", + "content": "Do you have to be careful with the amount you add?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What else should I know about adding dairy?" + }, + { + "role": "assistant", + "content": "Soured dairy, like yogurt, sour cream, and buttermilk are frequently used so that their acidity will react with baking soda in the recipe for leavening" + }, + { + "role": "user", + "content": "Does that effect the amount of baking soda I should use?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Forgot to add spices to curry", + "text": "You will need to cook the spices before adding them, but you can add them in now and it will be fine. You can either dry-roast the spices in the pan or cook them in a little oil like making a tadka. Probably if the cumin is whole, dry roast it until it starts to turn golden then add the turmeric and paprika and cook it for just a few seconds more. If everything is powder, I'd heat a bit of oil and add all the spices at once and cook for a few seconds.If there is coriander, too, though, I feel that needs a bit more cooking.The flavors will blend overnight in the fridge, and further when you heat it before serving, so as long as the spices are cooked, it is fine to just mix them in." + } + ], + "messages": [ + { + "role": "user", + "content": "What is I forgot to add spices to curry?" + } + ], + "answers": [ + "you can add them in now and it will be fine", + "you can add them in now and it will be fine", + "you can add them in now and it will be fine.", + "you can add them in now and it will be fine" + ] + }, + { + "ctxs": [ + { + "title": "Forgot to add spices to curry", + "text": "You will need to cook the spices before adding them, but you can add them in now and it will be fine. You can either dry-roast the spices in the pan or cook them in a little oil like making a tadka. Probably if the cumin is whole, dry roast it until it starts to turn golden then add the turmeric and paprika and cook it for just a few seconds more. If everything is powder, I'd heat a bit of oil and add all the spices at once and cook for a few seconds.If there is coriander, too, though, I feel that needs a bit more cooking.The flavors will blend overnight in the fridge, and further when you heat it before serving, so as long as the spices are cooked, it is fine to just mix them in." + } + ], + "messages": [ + { + "role": "user", + "content": "What is I forgot to add spices to curry?" + }, + { + "role": "assistant", + "content": "you can add them in now and it will be fine" + }, + { + "role": "user", + "content": "Is it okay if I made a jalfrezi today for tomorrow and I forgot to add spices, (cumin, tumeric, paprika)?" + } + ], + "answers": [ + "You will need to cook the spices before adding them, but you can add them in now and it will be fine", + "You will need to cook the spices before adding them, but you can add them in now and it will be fine", + "You will need to cook the spices before adding them, but you can add them in now and it will be fine.", + "as long as the spices are cooked, it is fine to just mix them in." + ] + }, + { + "ctxs": [ + { + "title": "Forgot to add spices to curry", + "text": "You will need to cook the spices before adding them, but you can add them in now and it will be fine. You can either dry-roast the spices in the pan or cook them in a little oil like making a tadka. Probably if the cumin is whole, dry roast it until it starts to turn golden then add the turmeric and paprika and cook it for just a few seconds more. If everything is powder, I'd heat a bit of oil and add all the spices at once and cook for a few seconds.If there is coriander, too, though, I feel that needs a bit more cooking.The flavors will blend overnight in the fridge, and further when you heat it before serving, so as long as the spices are cooked, it is fine to just mix them in." + } + ], + "messages": [ + { + "role": "user", + "content": "What is I forgot to add spices to curry?" + }, + { + "role": "assistant", + "content": "you can add them in now and it will be fine" + }, + { + "role": "user", + "content": "Is it okay if I made a jalfrezi today for tomorrow and I forgot to add spices, (cumin, tumeric, paprika)?" + }, + { + "role": "assistant", + "content": "You will need to cook the spices before adding them, but you can add them in now and it will be fine" + }, + { + "role": "user", + "content": "Is there a way I can add them now getting the most from them?" + } + ], + "answers": [ + "The flavors will blend overnight in the fridge, and further when you heat it before serving, so as long as the spices are cooked, it is fine to just mix them in", + "The flavors will blend overnight in the fridge, and further when you heat it before serving, so as long as the spices are cooked, it is fine to just mix them in", + "you can add them in now and it will be fine.", + "The flavors will blend overnight in the fridge, and further when you heat it before serving, so as long as the spices are cooked, it is fine to just mix them in" + ] + }, + { + "ctxs": [ + { + "title": "Melted butter or not for pancake batter?", + "text": "The butter needs to be melted so it will emulsify with the eggs and milk. This makes a better pancake texture but your pancakes will still be recognizable and tasty if the butter did not fully emulsify.As Max suggested in a comment, you can make your milk warmer. You can also make your butter warmer- short of burning it- to give yourself more time. You can replace some of the melted butter with oil.Once the batter is assembled at room temperature there is less risk of the butter separating. Therefore, mixing the wet and dry ingredients before the butter can solidify is useful. In this case the flour would slightly warm the milk.However you do it, making pancake batter ahead of time is generally a bad idea because the chemical leavening in the batter will activate and be expended. You might get a second lift from double acting baking powder but it still won't be as fluffy." + } + ], + "messages": [ + { + "role": "user", + "content": "can I use melted butter for pancake batter?" + } + ], + "answers": [ + "The butter needs to be melted so it will emulsify with the eggs and milk", + "The butter needs to be melted so it will emulsify with the eggs and milk", + "The butter needs to be melted so it will emulsify with the eggs and milk.", + "The butter needs to be melted so it will emulsify with the eggs and milk" + ] + }, + { + "ctxs": [ + { + "title": "Melted butter or not for pancake batter?", + "text": "The butter needs to be melted so it will emulsify with the eggs and milk. This makes a better pancake texture but your pancakes will still be recognizable and tasty if the butter did not fully emulsify.As Max suggested in a comment, you can make your milk warmer. You can also make your butter warmer- short of burning it- to give yourself more time. You can replace some of the melted butter with oil.Once the batter is assembled at room temperature there is less risk of the butter separating. Therefore, mixing the wet and dry ingredients before the butter can solidify is useful. In this case the flour would slightly warm the milk.However you do it, making pancake batter ahead of time is generally a bad idea because the chemical leavening in the batter will activate and be expended. You might get a second lift from double acting baking powder but it still won't be as fluffy." + } + ], + "messages": [ + { + "role": "user", + "content": "can I use melted butter for pancake batter?" + }, + { + "role": "assistant", + "content": "The butter needs to be melted so it will emulsify with the eggs and milk" + }, + { + "role": "user", + "content": "how can I avoid messing up my pancakes?" + } + ], + "answers": [ + "However you do it, making pancake batter ahead of time is generally a bad idea because the chemical leavening in the batter will activate and be expended", + "However you do it, making pancake batter ahead of time is generally a bad idea because the chemical leavening in the batter will activate and be expended", + "The butter needs to be melted so it will emulsify with the eggs and milk.", + "However you do it, making pancake batter ahead of time is generally a bad idea because the chemical leavening in the batter will activate and be expended" + ] + }, + { + "ctxs": [ + { + "title": "Melted butter or not for pancake batter?", + "text": "The butter needs to be melted so it will emulsify with the eggs and milk. This makes a better pancake texture but your pancakes will still be recognizable and tasty if the butter did not fully emulsify.As Max suggested in a comment, you can make your milk warmer. You can also make your butter warmer- short of burning it- to give yourself more time. You can replace some of the melted butter with oil.Once the batter is assembled at room temperature there is less risk of the butter separating. Therefore, mixing the wet and dry ingredients before the butter can solidify is useful. In this case the flour would slightly warm the milk.However you do it, making pancake batter ahead of time is generally a bad idea because the chemical leavening in the batter will activate and be expended. You might get a second lift from double acting baking powder but it still won't be as fluffy." + } + ], + "messages": [ + { + "role": "user", + "content": "can I use melted butter for pancake batter?" + }, + { + "role": "assistant", + "content": "The butter needs to be melted so it will emulsify with the eggs and milk" + }, + { + "role": "user", + "content": "how can I avoid messing up my pancakes?" + }, + { + "role": "assistant", + "content": "However you do it, making pancake batter ahead of time is generally a bad idea because the chemical leavening in the batter will activate and be expended" + }, + { + "role": "user", + "content": "why did my pancakes turn out too dense?" + } + ], + "answers": [ + "the butter did not fully emulsify", + "the butter did not fully emulsify", + "the butter did not fully emulsify", + "However you do it, making pancake batter ahead of time is generally a bad idea because the chemical leavening in the batter will activate and be expended." + ] + }, + { + "ctxs": [ + { + "title": "Melted butter or not for pancake batter?", + "text": "The butter needs to be melted so it will emulsify with the eggs and milk. This makes a better pancake texture but your pancakes will still be recognizable and tasty if the butter did not fully emulsify.As Max suggested in a comment, you can make your milk warmer. You can also make your butter warmer- short of burning it- to give yourself more time. You can replace some of the melted butter with oil.Once the batter is assembled at room temperature there is less risk of the butter separating. Therefore, mixing the wet and dry ingredients before the butter can solidify is useful. In this case the flour would slightly warm the milk.However you do it, making pancake batter ahead of time is generally a bad idea because the chemical leavening in the batter will activate and be expended. You might get a second lift from double acting baking powder but it still won't be as fluffy." + } + ], + "messages": [ + { + "role": "user", + "content": "can I use melted butter for pancake batter?" + }, + { + "role": "assistant", + "content": "The butter needs to be melted so it will emulsify with the eggs and milk" + }, + { + "role": "user", + "content": "how can I avoid messing up my pancakes?" + }, + { + "role": "assistant", + "content": "However you do it, making pancake batter ahead of time is generally a bad idea because the chemical leavening in the batter will activate and be expended" + }, + { + "role": "user", + "content": "why did my pancakes turn out too dense?" + }, + { + "role": "assistant", + "content": "the butter did not fully emulsify" + }, + { + "role": "user", + "content": "how can I get fluffy pancakes?" + } + ], + "answers": [ + "You can also make your butter warmer- short of burning it- to give yourself more time. You can replace some of the melted butter with oil", + "You can also make your butter warmer- short of burning it- to give yourself more time. You can replace some of the melted butter with oil", + "You can also make your butter warmer- short of burning it- to give yourself more time. You can replace some of the melted butter with oil", + "You can also make your butter warmer- short of burning it- to give yourself more time. You can replace some of the melted butter with oil" + ] + }, + { + "ctxs": [ + { + "title": "What can I use polenta leftovers for?", + "text": "My wife makes (made up?) a super-quick tasty dish:Sautee spinach, mushrooms & garlic (2 cloves if you like it garlicky)layer polenta on the bottom of a baking dish Add spinach/mushroom/garlic mix Add black beans (1 can)Mix in a little salsaCover with cheeseBake at 350 for 20-25 minutes until the cheese is melted." + } + ], + "messages": [ + { + "role": "user", + "content": "What can I use polenta leftovers for?" + } + ], + "answers": [ + "My wife makes (made up?) a super-quick tasty dish", + "My wife makes (made up?) a super-quick tasty dish", + "a super-quick tasty dish:Sautee spinach, mushrooms & garlic (2 cloves if you like it garlicky)layer polenta on the bottom of a baking dish Add spinach/mushroom/garlic mix Add black beans", + "Sautee spinach, mushrooms & garlic (2 cloves if you like it garlicky)layer polenta on the bottom of a baking dish Add spinach/mushroom/garlic mix Add black beans (1 can)Mix in a little sals" + ] + }, + { + "ctxs": [ + { + "title": "What can I use polenta leftovers for?", + "text": "My wife makes (made up?) a super-quick tasty dish:Sautee spinach, mushrooms & garlic (2 cloves if you like it garlicky)layer polenta on the bottom of a baking dish Add spinach/mushroom/garlic mix Add black beans (1 can)Mix in a little salsaCover with cheeseBake at 350 for 20-25 minutes until the cheese is melted." + } + ], + "messages": [ + { + "role": "user", + "content": "What can I use polenta leftovers for?" + }, + { + "role": "assistant", + "content": "My wife makes (made up?) a super-quick tasty dish" + }, + { + "role": "user", + "content": "Should I grill the leftover Polenta?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What can I use polenta leftovers for?", + "text": "My wife makes (made up?) a super-quick tasty dish:Sautee spinach, mushrooms & garlic (2 cloves if you like it garlicky)layer polenta on the bottom of a baking dish Add spinach/mushroom/garlic mix Add black beans (1 can)Mix in a little salsaCover with cheeseBake at 350 for 20-25 minutes until the cheese is melted." + } + ], + "messages": [ + { + "role": "user", + "content": "What can I use polenta leftovers for?" + }, + { + "role": "assistant", + "content": "My wife makes (made up?) a super-quick tasty dish" + }, + { + "role": "user", + "content": "Should I grill the leftover Polenta?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long does leftover polenta last?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What can I use polenta leftovers for?", + "text": "My wife makes (made up?) a super-quick tasty dish:Sautee spinach, mushrooms & garlic (2 cloves if you like it garlicky)layer polenta on the bottom of a baking dish Add spinach/mushroom/garlic mix Add black beans (1 can)Mix in a little salsaCover with cheeseBake at 350 for 20-25 minutes until the cheese is melted." + } + ], + "messages": [ + { + "role": "user", + "content": "What can I use polenta leftovers for?" + }, + { + "role": "assistant", + "content": "My wife makes (made up?) a super-quick tasty dish" + }, + { + "role": "user", + "content": "Should I grill the leftover Polenta?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long does leftover polenta last?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Should I freeze my leftover poletna?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How do I know when my wine is properly reduced?", + "text": "The goal is to evaporate alcohol and concentrate flavor. If adding wine to a mirepoix, or sofrito...some sort of early stage aromatic vegetable... reduce the wine almost until the pan goes dry, but not dry enough to cause sticking or burning. The flavor will be absorbed into the vegetable and you are good to go. If there is another instance of wine addition that you are considering, please specify." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I know when my wine is properly reduced?" + } + ], + "answers": [ + "The goal is to evaporate alcohol and concentrate flavor", + "The goal is to evaporate alcohol and concentrate flavor", + "The flavor will be absorbed into the vegetable", + "The flavor will be absorbed into the vegetable and you are good to go." + ] + }, + { + "ctxs": [ + { + "title": "How do I know when my wine is properly reduced?", + "text": "The goal is to evaporate alcohol and concentrate flavor. If adding wine to a mirepoix, or sofrito...some sort of early stage aromatic vegetable... reduce the wine almost until the pan goes dry, but not dry enough to cause sticking or burning. The flavor will be absorbed into the vegetable and you are good to go. If there is another instance of wine addition that you are considering, please specify." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I know when my wine is properly reduced?" + }, + { + "role": "assistant", + "content": "The goal is to evaporate alcohol and concentrate flavor" + }, + { + "role": "user", + "content": "how much should it reduce by" + } + ], + "answers": [ + "reduce the wine almost until the pan goes dry, but not dry enough to cause sticking or burning", + "reduce the wine almost until the pan goes dry, but not dry enough to cause sticking or burning", + "reduce the wine almost until the pan goes dry, but not dry enough to cause sticking or burning.", + "reduce the wine almost until the pan goes dry, but not dry enough to cause sticking or burning" + ] + }, + { + "ctxs": [ + { + "title": "How do I know when my wine is properly reduced?", + "text": "The goal is to evaporate alcohol and concentrate flavor. If adding wine to a mirepoix, or sofrito...some sort of early stage aromatic vegetable... reduce the wine almost until the pan goes dry, but not dry enough to cause sticking or burning. The flavor will be absorbed into the vegetable and you are good to go. If there is another instance of wine addition that you are considering, please specify." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I know when my wine is properly reduced?" + }, + { + "role": "assistant", + "content": "The goal is to evaporate alcohol and concentrate flavor" + }, + { + "role": "user", + "content": "how much should it reduce by" + }, + { + "role": "assistant", + "content": "reduce the wine almost until the pan goes dry, but not dry enough to cause sticking or burning" + }, + { + "role": "user", + "content": "should the reduced wine be a certain color?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How do I know when my wine is properly reduced?", + "text": "The goal is to evaporate alcohol and concentrate flavor. If adding wine to a mirepoix, or sofrito...some sort of early stage aromatic vegetable... reduce the wine almost until the pan goes dry, but not dry enough to cause sticking or burning. The flavor will be absorbed into the vegetable and you are good to go. If there is another instance of wine addition that you are considering, please specify." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I know when my wine is properly reduced?" + }, + { + "role": "assistant", + "content": "The goal is to evaporate alcohol and concentrate flavor" + }, + { + "role": "user", + "content": "how much should it reduce by" + }, + { + "role": "assistant", + "content": "reduce the wine almost until the pan goes dry, but not dry enough to cause sticking or burning" + }, + { + "role": "user", + "content": "should the reduced wine be a certain color?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "does it matter if i use white or red wine?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How do I know when my wine is properly reduced?", + "text": "The goal is to evaporate alcohol and concentrate flavor. If adding wine to a mirepoix, or sofrito...some sort of early stage aromatic vegetable... reduce the wine almost until the pan goes dry, but not dry enough to cause sticking or burning. The flavor will be absorbed into the vegetable and you are good to go. If there is another instance of wine addition that you are considering, please specify." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I know when my wine is properly reduced?" + }, + { + "role": "assistant", + "content": "The goal is to evaporate alcohol and concentrate flavor" + }, + { + "role": "user", + "content": "how much should it reduce by" + }, + { + "role": "assistant", + "content": "reduce the wine almost until the pan goes dry, but not dry enough to cause sticking or burning" + }, + { + "role": "user", + "content": "should the reduced wine be a certain color?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "does it matter if i use white or red wine?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "do you know how much wine to start with?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How does soaking liver in milk work?", + "text": "My knowledge about the phenomenon itself is limited but I did see it mentioned in \"Modernist Cuisine\" (Nathan Myhrvold, p. 147) Many recipes for foie gras, liver, sweetbreads, and other offal include a soaking step before cooking. For kidneys, this step serves a very simple purpose: to remove any trace of the animal's bodily fluids. Recipes often call for soaking foie gras, liver, and sweetbreads in milk. It is often said that milk improves the taste, purges blood, lightens the color, or affects some other property of the meat. We were skeptical, so we tried several experiments. With a mild-flavored organ meat like foie gras, we could taste a difference, but, frankly, in our tests, we prefer the taste of water-soaked to milk-soaked foie gras. With stronger-flavored organ meats, there is even less of a difference than with foie gras. So our suggestion is to simply soak the meat in water. So, there you have it." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the reason for soaking liver in milk?" + } + ], + "answers": [ + "milk improves the taste, purges blood, lightens the color, or affects some other property of the meat", + "milk improves the taste, purges blood, lightens the color, or affects some other property of the meat", + "It is often said that milk improves the taste, purges blood, lightens the color, or affects some other property of the meat", + "It is often said that milk improves the taste, purges blood, lightens the color, or affects some other property of the meat" + ] + }, + { + "ctxs": [ + { + "title": "How does soaking liver in milk work?", + "text": "My knowledge about the phenomenon itself is limited but I did see it mentioned in \"Modernist Cuisine\" (Nathan Myhrvold, p. 147) Many recipes for foie gras, liver, sweetbreads, and other offal include a soaking step before cooking. For kidneys, this step serves a very simple purpose: to remove any trace of the animal's bodily fluids. Recipes often call for soaking foie gras, liver, and sweetbreads in milk. It is often said that milk improves the taste, purges blood, lightens the color, or affects some other property of the meat. We were skeptical, so we tried several experiments. With a mild-flavored organ meat like foie gras, we could taste a difference, but, frankly, in our tests, we prefer the taste of water-soaked to milk-soaked foie gras. With stronger-flavored organ meats, there is even less of a difference than with foie gras. So our suggestion is to simply soak the meat in water. So, there you have it." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the reason for soaking liver in milk?" + }, + { + "role": "assistant", + "content": "milk improves the taste, purges blood, lightens the color, or affects some other property of the meat" + }, + { + "role": "user", + "content": "Does the acid in the milk tenderize the liver?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How does soaking liver in milk work?", + "text": "My knowledge about the phenomenon itself is limited but I did see it mentioned in \"Modernist Cuisine\" (Nathan Myhrvold, p. 147) Many recipes for foie gras, liver, sweetbreads, and other offal include a soaking step before cooking. For kidneys, this step serves a very simple purpose: to remove any trace of the animal's bodily fluids. Recipes often call for soaking foie gras, liver, and sweetbreads in milk. It is often said that milk improves the taste, purges blood, lightens the color, or affects some other property of the meat. We were skeptical, so we tried several experiments. With a mild-flavored organ meat like foie gras, we could taste a difference, but, frankly, in our tests, we prefer the taste of water-soaked to milk-soaked foie gras. With stronger-flavored organ meats, there is even less of a difference than with foie gras. So our suggestion is to simply soak the meat in water. So, there you have it." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the reason for soaking liver in milk?" + }, + { + "role": "assistant", + "content": "milk improves the taste, purges blood, lightens the color, or affects some other property of the meat" + }, + { + "role": "user", + "content": "Does the acid in the milk tenderize the liver?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you know the chemistry behind how it tenderizes it?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How does soaking liver in milk work?", + "text": "My knowledge about the phenomenon itself is limited but I did see it mentioned in \"Modernist Cuisine\" (Nathan Myhrvold, p. 147) Many recipes for foie gras, liver, sweetbreads, and other offal include a soaking step before cooking. For kidneys, this step serves a very simple purpose: to remove any trace of the animal's bodily fluids. Recipes often call for soaking foie gras, liver, and sweetbreads in milk. It is often said that milk improves the taste, purges blood, lightens the color, or affects some other property of the meat. We were skeptical, so we tried several experiments. With a mild-flavored organ meat like foie gras, we could taste a difference, but, frankly, in our tests, we prefer the taste of water-soaked to milk-soaked foie gras. With stronger-flavored organ meats, there is even less of a difference than with foie gras. So our suggestion is to simply soak the meat in water. So, there you have it." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the reason for soaking liver in milk?" + }, + { + "role": "assistant", + "content": "milk improves the taste, purges blood, lightens the color, or affects some other property of the meat" + }, + { + "role": "user", + "content": "Does the acid in the milk tenderize the liver?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you know the chemistry behind how it tenderizes it?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you know if lemon juice or vinegar would produce the same result?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is Japanese kasutera the same foodstuff as Korean kastera?", + "text": "There is a particular baked good called kastera in Korea, but they pretty much use the term as a generic name for any Western-style sweet cakes (source: my Korean mother-in-law). So the answer is yes and no. You will find a kastera equivalent to Japanese kasutera, but it is a subset of the kastera set.The closest comparison I can think of would be the term \"barbecue.\" It would very specifically mean slow-smoked meat in certain regions of the United States. In other regions, \"barbecue\" is a bigger tent, and includes, among other things, anything that is cooked on a grill." + } + ], + "messages": [ + { + "role": "user", + "content": "Is Japanese kasutera the same foodstuff as Korean kastera?" + } + ], + "answers": [ + "There is a particular baked good called kastera in Korea, but they pretty much use the term as a generic name for any Western-style sweet cakes (source: my Korean mother-in-law", + "There is a particular baked good called kastera in Korea, but they pretty much use the term as a generic name for any Western-style sweet cakes (source: my Korean mother-in-law", + "You will find a kastera equivalent to Japanese kasutera", + "There is a particular baked good called kastera in Korea, but they pretty much use the term as a generic name for any Western-style sweet cakes" + ] + }, + { + "ctxs": [ + { + "title": "Is Japanese kasutera the same foodstuff as Korean kastera?", + "text": "There is a particular baked good called kastera in Korea, but they pretty much use the term as a generic name for any Western-style sweet cakes (source: my Korean mother-in-law). So the answer is yes and no. You will find a kastera equivalent to Japanese kasutera, but it is a subset of the kastera set.The closest comparison I can think of would be the term \"barbecue.\" It would very specifically mean slow-smoked meat in certain regions of the United States. In other regions, \"barbecue\" is a bigger tent, and includes, among other things, anything that is cooked on a grill." + } + ], + "messages": [ + { + "role": "user", + "content": "Is Japanese kasutera the same foodstuff as Korean kastera?" + }, + { + "role": "assistant", + "content": "There is a particular baked good called kastera in Korea, but they pretty much use the term as a generic name for any Western-style sweet cakes (source: my Korean mother-in-law" + }, + { + "role": "user", + "content": "re they the same foodstuff, or are they different foodstuffs?" + } + ], + "answers": [ + "the answer is yes and no", + "the answer is yes and no", + "You will find a kastera equivalent to Japanese kasutera, but it is a subset of the kastera set", + "There is a particular baked good called kastera in Korea, but they pretty much use the term as a generic name for any Western-style sweet cakes (source: my Korean mother-in-law)." + ] + }, + { + "ctxs": [ + { + "title": "Why not to cut into the meat when scoring duck breasts?", + "text": "The little bit (about 4 - 5 grams after cooking) of fat in the breast itself will render out faster, and you could end up with a dryer over-crispy duck breast by the time it's done in the center. A tiny ding shouldn't present a problem, but if you actually get the whole or most of the edge of the blade into the breast, you'll have to pay close attention to heat as you cook it. If you score it that deep, you're probably better off poaching it in butter after searing.The juices in the breast make it moist, and you definitely don't want to lose those either, but that tiny bit of fat in the breast once you've rendered out what's in the skin makes it delicious. You really want to keep that in." + } + ], + "messages": [ + { + "role": "user", + "content": "Why not to cut into the meat when scoring duck breasts?" + } + ], + "answers": [ + "The little bit (about 4 - 5 grams after cooking) of fat in the breast itself will render out faster, and you could end up with a dryer over-crispy duck breast by the time it's done in the center", + "The little bit (about 4 - 5 grams after cooking) of fat in the breast itself will render out faster, and you could end up with a dryer over-crispy duck breast by the time it's done in the center", + "you could end up with a dryer over-crispy duck breast", + "render out faster," + ] + }, + { + "ctxs": [ + { + "title": "Why not to cut into the meat when scoring duck breasts?", + "text": "The little bit (about 4 - 5 grams after cooking) of fat in the breast itself will render out faster, and you could end up with a dryer over-crispy duck breast by the time it's done in the center. A tiny ding shouldn't present a problem, but if you actually get the whole or most of the edge of the blade into the breast, you'll have to pay close attention to heat as you cook it. If you score it that deep, you're probably better off poaching it in butter after searing.The juices in the breast make it moist, and you definitely don't want to lose those either, but that tiny bit of fat in the breast once you've rendered out what's in the skin makes it delicious. You really want to keep that in." + } + ], + "messages": [ + { + "role": "user", + "content": "Why not to cut into the meat when scoring duck breasts?" + }, + { + "role": "assistant", + "content": "The little bit (about 4 - 5 grams after cooking) of fat in the breast itself will render out faster, and you could end up with a dryer over-crispy duck breast by the time it's done in the center" + }, + { + "role": "user", + "content": "What exactly should I avoid?" + } + ], + "answers": [ + "A tiny ding shouldn't present a problem, but if you actually get the whole or most of the edge of the blade into the breast, you'll have to pay close attention to heat as you cook it", + "A tiny ding shouldn't present a problem, but if you actually get the whole or most of the edge of the blade into the breast, you'll have to pay close attention to heat as you cook it", + "if you actually get the whole or most of the edge of the blade into the breast", + "that tiny bit of fat in the breast once you've rendered out what's in the skin makes it delicious. You really want to keep that in." + ] + }, + { + "ctxs": [ + { + "title": "Why not to cut into the meat when scoring duck breasts?", + "text": "The little bit (about 4 - 5 grams after cooking) of fat in the breast itself will render out faster, and you could end up with a dryer over-crispy duck breast by the time it's done in the center. A tiny ding shouldn't present a problem, but if you actually get the whole or most of the edge of the blade into the breast, you'll have to pay close attention to heat as you cook it. If you score it that deep, you're probably better off poaching it in butter after searing.The juices in the breast make it moist, and you definitely don't want to lose those either, but that tiny bit of fat in the breast once you've rendered out what's in the skin makes it delicious. You really want to keep that in." + } + ], + "messages": [ + { + "role": "user", + "content": "Why not to cut into the meat when scoring duck breasts?" + }, + { + "role": "assistant", + "content": "The little bit (about 4 - 5 grams after cooking) of fat in the breast itself will render out faster, and you could end up with a dryer over-crispy duck breast by the time it's done in the center" + }, + { + "role": "user", + "content": "What exactly should I avoid?" + }, + { + "role": "assistant", + "content": "A tiny ding shouldn't present a problem, but if you actually get the whole or most of the edge of the blade into the breast, you'll have to pay close attention to heat as you cook it" + }, + { + "role": "user", + "content": "Is there other meat you should not score before cooking?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why not to cut into the meat when scoring duck breasts?", + "text": "The little bit (about 4 - 5 grams after cooking) of fat in the breast itself will render out faster, and you could end up with a dryer over-crispy duck breast by the time it's done in the center. A tiny ding shouldn't present a problem, but if you actually get the whole or most of the edge of the blade into the breast, you'll have to pay close attention to heat as you cook it. If you score it that deep, you're probably better off poaching it in butter after searing.The juices in the breast make it moist, and you definitely don't want to lose those either, but that tiny bit of fat in the breast once you've rendered out what's in the skin makes it delicious. You really want to keep that in." + } + ], + "messages": [ + { + "role": "user", + "content": "Why not to cut into the meat when scoring duck breasts?" + }, + { + "role": "assistant", + "content": "The little bit (about 4 - 5 grams after cooking) of fat in the breast itself will render out faster, and you could end up with a dryer over-crispy duck breast by the time it's done in the center" + }, + { + "role": "user", + "content": "What exactly should I avoid?" + }, + { + "role": "assistant", + "content": "A tiny ding shouldn't present a problem, but if you actually get the whole or most of the edge of the blade into the breast, you'll have to pay close attention to heat as you cook it" + }, + { + "role": "user", + "content": "Is there other meat you should not score before cooking?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is it every recipe that duck shouldn't be scored?" + } + ], + "answers": [ + "If you score it that deep, you're probably better off poaching it in butter after searing", + "If you score it that deep, you're probably better off poaching it in butter after searing", + "If you score it that deep, you're probably better off poaching it in butter after searing", + "If you score it that deep, you're probably better off poaching it in butter after searing" + ] + }, + { + "ctxs": [ + { + "title": "Why not to cut into the meat when scoring duck breasts?", + "text": "The little bit (about 4 - 5 grams after cooking) of fat in the breast itself will render out faster, and you could end up with a dryer over-crispy duck breast by the time it's done in the center. A tiny ding shouldn't present a problem, but if you actually get the whole or most of the edge of the blade into the breast, you'll have to pay close attention to heat as you cook it. If you score it that deep, you're probably better off poaching it in butter after searing.The juices in the breast make it moist, and you definitely don't want to lose those either, but that tiny bit of fat in the breast once you've rendered out what's in the skin makes it delicious. You really want to keep that in." + } + ], + "messages": [ + { + "role": "user", + "content": "Why not to cut into the meat when scoring duck breasts?" + }, + { + "role": "assistant", + "content": "The little bit (about 4 - 5 grams after cooking) of fat in the breast itself will render out faster, and you could end up with a dryer over-crispy duck breast by the time it's done in the center" + }, + { + "role": "user", + "content": "What exactly should I avoid?" + }, + { + "role": "assistant", + "content": "A tiny ding shouldn't present a problem, but if you actually get the whole or most of the edge of the blade into the breast, you'll have to pay close attention to heat as you cook it" + }, + { + "role": "user", + "content": "Is there other meat you should not score before cooking?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is it every recipe that duck shouldn't be scored?" + }, + { + "role": "assistant", + "content": "If you score it that deep, you're probably better off poaching it in butter after searing" + }, + { + "role": "user", + "content": "How hot should the butter be for poaching?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why not to cut into the meat when scoring duck breasts?", + "text": "The little bit (about 4 - 5 grams after cooking) of fat in the breast itself will render out faster, and you could end up with a dryer over-crispy duck breast by the time it's done in the center. A tiny ding shouldn't present a problem, but if you actually get the whole or most of the edge of the blade into the breast, you'll have to pay close attention to heat as you cook it. If you score it that deep, you're probably better off poaching it in butter after searing.The juices in the breast make it moist, and you definitely don't want to lose those either, but that tiny bit of fat in the breast once you've rendered out what's in the skin makes it delicious. You really want to keep that in." + } + ], + "messages": [ + { + "role": "user", + "content": "Why not to cut into the meat when scoring duck breasts?" + }, + { + "role": "assistant", + "content": "The little bit (about 4 - 5 grams after cooking) of fat in the breast itself will render out faster, and you could end up with a dryer over-crispy duck breast by the time it's done in the center" + }, + { + "role": "user", + "content": "What exactly should I avoid?" + }, + { + "role": "assistant", + "content": "A tiny ding shouldn't present a problem, but if you actually get the whole or most of the edge of the blade into the breast, you'll have to pay close attention to heat as you cook it" + }, + { + "role": "user", + "content": "Is there other meat you should not score before cooking?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is it every recipe that duck shouldn't be scored?" + }, + { + "role": "assistant", + "content": "If you score it that deep, you're probably better off poaching it in butter after searing" + }, + { + "role": "user", + "content": "How hot should the butter be for poaching?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Should the duck be covered in the butter or just on the bottom?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What's the US equivalent of double and single cream?", + "text": "In the UK, single cream is a milk product with at least 18% butterfat. Double cream has 48% butterfat. Neither are common in the US.If you can find clotted cream, which is 55% fat, then there is a chance of making double cream at home by diluting it. As some clotted creams have a cooked taste, there may be other solutions." + } + ], + "messages": [ + { + "role": "user", + "content": "I can find whipping cream, half and half, and even clotted cream where I'm staying in the US but not double or single cream, are these familiar terms or is there a US equivalent term?" + } + ], + "answers": [ + "n the UK, single cream is a milk product with at least 18% butterfat. Double cream has 48% butterfat. Neither are common in the US", + "n the UK, single cream is a milk product with at least 18% butterfat. Double cream has 48% butterfat. Neither are common in the US", + "Neither are common in the US.If you can find clotted cream, which is 55% fat, then there is a chance of making double cream at home by diluting it.", + "If you can find clotted cream, which is 55% fat, then there is a chance of making double cream" + ] + }, + { + "ctxs": [ + { + "title": "What's the US equivalent of double and single cream?", + "text": "In the UK, single cream is a milk product with at least 18% butterfat. Double cream has 48% butterfat. Neither are common in the US.If you can find clotted cream, which is 55% fat, then there is a chance of making double cream at home by diluting it. As some clotted creams have a cooked taste, there may be other solutions." + } + ], + "messages": [ + { + "role": "user", + "content": "I can find whipping cream, half and half, and even clotted cream where I'm staying in the US but not double or single cream, are these familiar terms or is there a US equivalent term?" + }, + { + "role": "assistant", + "content": "n the UK, single cream is a milk product with at least 18% butterfat. Double cream has 48% butterfat. Neither are common in the US" + }, + { + "role": "user", + "content": "So what should I use?" + } + ], + "answers": [ + "If you can find clotted cream, which is 55% fat, then there is a chance of making double cream at home by diluting it", + "If you can find clotted cream, which is 55% fat, then there is a chance of making double cream at home by diluting it", + "If you can find clotted cream, which is 55% fat, then there is a chance of making double cream at home by diluting it.", + "If you can find clotted cream, which is 55% fat, then there is a chance of making double cream at home by diluting it" + ] + }, + { + "ctxs": [ + { + "title": "What's the US equivalent of double and single cream?", + "text": "In the UK, single cream is a milk product with at least 18% butterfat. Double cream has 48% butterfat. Neither are common in the US.If you can find clotted cream, which is 55% fat, then there is a chance of making double cream at home by diluting it. As some clotted creams have a cooked taste, there may be other solutions." + } + ], + "messages": [ + { + "role": "user", + "content": "I can find whipping cream, half and half, and even clotted cream where I'm staying in the US but not double or single cream, are these familiar terms or is there a US equivalent term?" + }, + { + "role": "assistant", + "content": "n the UK, single cream is a milk product with at least 18% butterfat. Double cream has 48% butterfat. Neither are common in the US" + }, + { + "role": "user", + "content": "So what should I use?" + }, + { + "role": "assistant", + "content": "If you can find clotted cream, which is 55% fat, then there is a chance of making double cream at home by diluting it" + }, + { + "role": "user", + "content": "ok, how about single cream?" + } + ], + "answers": [ + "single cream is a milk product with at least 18% butterfat", + "single cream is a milk product with at least 18% butterfat", + "single cream is a milk product with at least 18% butterfat", + "single cream is a milk product with at least 18% butterfat" + ] + }, + { + "ctxs": [ + { + "title": "What's the US equivalent of double and single cream?", + "text": "In the UK, single cream is a milk product with at least 18% butterfat. Double cream has 48% butterfat. Neither are common in the US.If you can find clotted cream, which is 55% fat, then there is a chance of making double cream at home by diluting it. As some clotted creams have a cooked taste, there may be other solutions." + } + ], + "messages": [ + { + "role": "user", + "content": "I can find whipping cream, half and half, and even clotted cream where I'm staying in the US but not double or single cream, are these familiar terms or is there a US equivalent term?" + }, + { + "role": "assistant", + "content": "n the UK, single cream is a milk product with at least 18% butterfat. Double cream has 48% butterfat. Neither are common in the US" + }, + { + "role": "user", + "content": "So what should I use?" + }, + { + "role": "assistant", + "content": "If you can find clotted cream, which is 55% fat, then there is a chance of making double cream at home by diluting it" + }, + { + "role": "user", + "content": "ok, how about single cream?" + }, + { + "role": "assistant", + "content": "single cream is a milk product with at least 18% butterfat" + }, + { + "role": "user", + "content": "Do you know the percentage of the Butterfat in Whipping cream or half and half?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is there a product available that is pre-gelatinized starch and what product name is it sold with?", + "text": "To expand on what others above have said, Ultratex is tapioca starch, specifically tapioca maltodextrin. I imagine maltodextrin must be available in Australia. Occasionally health food stores sell it. If you go to khymos.org and search for the downloadable PDF 'Textures: A hydrocolloid recipe collection,' you will find within a whole bunch of different thickening products (both trade names and chemical names). Alternatively, simonjohnson.com.au carries the Texturas line of products from Albert and Ferran Adria, which includes a variety of thickening and gelling agents." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there a product available that is pre-gelatinized starch and what product name is it sold with?" + } + ], + "answers": [ + "If you go to khymos.org and search for the downloadable PDF 'Textures: A hydrocolloid recipe collection,' you will find within a whole bunch of different thickening products", + "If you go to khymos.org and search for the downloadable PDF 'Textures: A hydrocolloid recipe collection,' you will find within a whole bunch of different thickening products", + "Ultratex is tapioca starch, specifically tapioca maltodextrin.", + "Ultratex is tapioca starch, specifically tapioca maltodextrin. I imagine maltodextrin must be available in Australia." + ] + }, + { + "ctxs": [ + { + "title": "Is there a product available that is pre-gelatinized starch and what product name is it sold with?", + "text": "To expand on what others above have said, Ultratex is tapioca starch, specifically tapioca maltodextrin. I imagine maltodextrin must be available in Australia. Occasionally health food stores sell it. If you go to khymos.org and search for the downloadable PDF 'Textures: A hydrocolloid recipe collection,' you will find within a whole bunch of different thickening products (both trade names and chemical names). Alternatively, simonjohnson.com.au carries the Texturas line of products from Albert and Ferran Adria, which includes a variety of thickening and gelling agents." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there a product available that is pre-gelatinized starch and what product name is it sold with?" + }, + { + "role": "assistant", + "content": "If you go to khymos.org and search for the downloadable PDF 'Textures: A hydrocolloid recipe collection,' you will find within a whole bunch of different thickening products" + }, + { + "role": "user", + "content": "Will this good be good for making instant pudding?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is there a product available that is pre-gelatinized starch and what product name is it sold with?", + "text": "To expand on what others above have said, Ultratex is tapioca starch, specifically tapioca maltodextrin. I imagine maltodextrin must be available in Australia. Occasionally health food stores sell it. If you go to khymos.org and search for the downloadable PDF 'Textures: A hydrocolloid recipe collection,' you will find within a whole bunch of different thickening products (both trade names and chemical names). Alternatively, simonjohnson.com.au carries the Texturas line of products from Albert and Ferran Adria, which includes a variety of thickening and gelling agents." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there a product available that is pre-gelatinized starch and what product name is it sold with?" + }, + { + "role": "assistant", + "content": "If you go to khymos.org and search for the downloadable PDF 'Textures: A hydrocolloid recipe collection,' you will find within a whole bunch of different thickening products" + }, + { + "role": "user", + "content": "Will this good be good for making instant pudding?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are the supplies you mentioned restricted by requirements for a doctor's prescription?" + } + ], + "answers": [ + "I imagine maltodextrin must be available in Australia. Occasionally health food stores sell it", + "I imagine maltodextrin must be available in Australia. Occasionally health food stores sell it", + "Occasionally health food stores sell it.", + "I imagine maltodextrin must be available in Australia. Occasionally health food stores sell it" + ] + }, + { + "ctxs": [ + { + "title": "Is there a product available that is pre-gelatinized starch and what product name is it sold with?", + "text": "To expand on what others above have said, Ultratex is tapioca starch, specifically tapioca maltodextrin. I imagine maltodextrin must be available in Australia. Occasionally health food stores sell it. If you go to khymos.org and search for the downloadable PDF 'Textures: A hydrocolloid recipe collection,' you will find within a whole bunch of different thickening products (both trade names and chemical names). Alternatively, simonjohnson.com.au carries the Texturas line of products from Albert and Ferran Adria, which includes a variety of thickening and gelling agents." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there a product available that is pre-gelatinized starch and what product name is it sold with?" + }, + { + "role": "assistant", + "content": "If you go to khymos.org and search for the downloadable PDF 'Textures: A hydrocolloid recipe collection,' you will find within a whole bunch of different thickening products" + }, + { + "role": "user", + "content": "Will this good be good for making instant pudding?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are the supplies you mentioned restricted by requirements for a doctor's prescription?" + }, + { + "role": "assistant", + "content": "I imagine maltodextrin must be available in Australia. Occasionally health food stores sell it" + }, + { + "role": "user", + "content": "Do you know how much they cost?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is there a product available that is pre-gelatinized starch and what product name is it sold with?", + "text": "To expand on what others above have said, Ultratex is tapioca starch, specifically tapioca maltodextrin. I imagine maltodextrin must be available in Australia. Occasionally health food stores sell it. If you go to khymos.org and search for the downloadable PDF 'Textures: A hydrocolloid recipe collection,' you will find within a whole bunch of different thickening products (both trade names and chemical names). Alternatively, simonjohnson.com.au carries the Texturas line of products from Albert and Ferran Adria, which includes a variety of thickening and gelling agents." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there a product available that is pre-gelatinized starch and what product name is it sold with?" + }, + { + "role": "assistant", + "content": "If you go to khymos.org and search for the downloadable PDF 'Textures: A hydrocolloid recipe collection,' you will find within a whole bunch of different thickening products" + }, + { + "role": "user", + "content": "Will this good be good for making instant pudding?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are the supplies you mentioned restricted by requirements for a doctor's prescription?" + }, + { + "role": "assistant", + "content": "I imagine maltodextrin must be available in Australia. Occasionally health food stores sell it" + }, + { + "role": "user", + "content": "Do you know how much they cost?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are store bought better then homemade if I have allergies?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "When to carve a goose - hot or cold", + "text": "Since you are going to serve it as left overs either way, for flavor whether you carve it hot or cold does not matter very much at all.On the other hand, when the meat is cold it sets much firmer, so it is actually much easier to carve when it is still warm." + } + ], + "messages": [ + { + "role": "user", + "content": "Should I carve a goose - hot or cold?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "When to carve a goose - hot or cold", + "text": "Since you are going to serve it as left overs either way, for flavor whether you carve it hot or cold does not matter very much at all.On the other hand, when the meat is cold it sets much firmer, so it is actually much easier to carve when it is still warm." + } + ], + "messages": [ + { + "role": "user", + "content": "Should I carve a goose - hot or cold?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Would the flavour and/or texture be better if I carved it tonight when it is warm?" + } + ], + "answers": [ + "Since you are going to serve it as left overs either way, for flavor whether you carve it hot or cold does not matter very much at all", + "Since you are going to serve it as left overs either way, for flavor whether you carve it hot or cold does not matter very much at all", + "for flavor whether you carve it hot or cold does not matter very much at all.", + "for flavor whether you carve it hot or cold does not matter very much at all." + ] + }, + { + "ctxs": [ + { + "title": "When to carve a goose - hot or cold", + "text": "Since you are going to serve it as left overs either way, for flavor whether you carve it hot or cold does not matter very much at all.On the other hand, when the meat is cold it sets much firmer, so it is actually much easier to carve when it is still warm." + } + ], + "messages": [ + { + "role": "user", + "content": "Should I carve a goose - hot or cold?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Would the flavour and/or texture be better if I carved it tonight when it is warm?" + }, + { + "role": "assistant", + "content": "Since you are going to serve it as left overs either way, for flavor whether you carve it hot or cold does not matter very much at all" + }, + { + "role": "user", + "content": "Do you think I should wait until tomorrow when it is cold from the fridge?" + } + ], + "answers": [ + "when the meat is cold it sets much firmer, so it is actually much easier to carve when it is still warm", + "when the meat is cold it sets much firmer, so it is actually much easier to carve when it is still warm", + "it is actually much easier to carve when it is still warm.", + "when the meat is cold it sets much firmer, so it is actually much easier to carve when it is still warm." + ] + }, + { + "ctxs": [ + { + "title": "How to prevent cucumbers from tasting bitter?", + "text": "The biggest thing you can do is peel it. If a cucumber's bitter, it's much more in the peel than in the flesh. It's also usually more bitter at the stem end, so you might want to start from the other end, and possibly ultimately discard an inch from the stem end if it really is too bitter for you. Unless you're unusually sensitive to the bitterness, that ought to cover it.Bitterness is also fairly variable from cucumber to cucumber, so it's possible that you could shop for less bitter ones - maybe a different variety - or buy them only during more favorable seasons." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I prevent cucumbers from tasting bitter?" + } + ], + "answers": [ + "The biggest thing you can do is peel it", + "The biggest thing you can do is peel it", + "The biggest thing you can do is peel it. If a cucumber's bitter, it's much more in the peel than in the flesh.", + "peel it" + ] + }, + { + "ctxs": [ + { + "title": "How to prevent cucumbers from tasting bitter?", + "text": "The biggest thing you can do is peel it. If a cucumber's bitter, it's much more in the peel than in the flesh. It's also usually more bitter at the stem end, so you might want to start from the other end, and possibly ultimately discard an inch from the stem end if it really is too bitter for you. Unless you're unusually sensitive to the bitterness, that ought to cover it.Bitterness is also fairly variable from cucumber to cucumber, so it's possible that you could shop for less bitter ones - maybe a different variety - or buy them only during more favorable seasons." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I prevent cucumbers from tasting bitter?" + }, + { + "role": "assistant", + "content": "The biggest thing you can do is peel it" + }, + { + "role": "user", + "content": "Does the skin hold the bitterness for a cucumber?!" + } + ], + "answers": [ + "If a cucumber's bitter, it's much more in the peel than in the flesh", + "If a cucumber's bitter, it's much more in the peel than in the flesh", + "If a cucumber's bitter, it's much more in the peel than in the flesh", + "If a cucumber's bitter, it's much more in the peel than in the flesh." + ] + }, + { + "ctxs": [ + { + "title": "How to prevent cucumbers from tasting bitter?", + "text": "The biggest thing you can do is peel it. If a cucumber's bitter, it's much more in the peel than in the flesh. It's also usually more bitter at the stem end, so you might want to start from the other end, and possibly ultimately discard an inch from the stem end if it really is too bitter for you. Unless you're unusually sensitive to the bitterness, that ought to cover it.Bitterness is also fairly variable from cucumber to cucumber, so it's possible that you could shop for less bitter ones - maybe a different variety - or buy them only during more favorable seasons." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I prevent cucumbers from tasting bitter?" + }, + { + "role": "assistant", + "content": "The biggest thing you can do is peel it" + }, + { + "role": "user", + "content": "Does the skin hold the bitterness for a cucumber?!" + }, + { + "role": "assistant", + "content": "If a cucumber's bitter, it's much more in the peel than in the flesh" + }, + { + "role": "user", + "content": "That's interesting information! Are there any varieties of cucumbers that tend to be more or less bitter?" + } + ], + "answers": [ + "Bitterness is also fairly variable from cucumber to cucumber, so it's possible that you could shop for less bitter ones - maybe a different variety - or buy them only during more favorable seasons", + "Bitterness is also fairly variable from cucumber to cucumber, so it's possible that you could shop for less bitter ones - maybe a different variety - or buy them only during more favorable seasons", + "Bitterness is also fairly variable from cucumber to cucumber, so it's possible that you could shop for less bitter ones - maybe a different variety - or buy them only during more favorable seasons", + "Bitterness is also fairly variable from cucumber to cucumber, so it's possible that you could shop for less bitter ones - maybe a different variety" + ] + }, + { + "ctxs": [ + { + "title": "How to prevent cucumbers from tasting bitter?", + "text": "The biggest thing you can do is peel it. If a cucumber's bitter, it's much more in the peel than in the flesh. It's also usually more bitter at the stem end, so you might want to start from the other end, and possibly ultimately discard an inch from the stem end if it really is too bitter for you. Unless you're unusually sensitive to the bitterness, that ought to cover it.Bitterness is also fairly variable from cucumber to cucumber, so it's possible that you could shop for less bitter ones - maybe a different variety - or buy them only during more favorable seasons." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I prevent cucumbers from tasting bitter?" + }, + { + "role": "assistant", + "content": "The biggest thing you can do is peel it" + }, + { + "role": "user", + "content": "Does the skin hold the bitterness for a cucumber?!" + }, + { + "role": "assistant", + "content": "If a cucumber's bitter, it's much more in the peel than in the flesh" + }, + { + "role": "user", + "content": "That's interesting information! Are there any varieties of cucumbers that tend to be more or less bitter?" + }, + { + "role": "assistant", + "content": "Bitterness is also fairly variable from cucumber to cucumber, so it's possible that you could shop for less bitter ones - maybe a different variety - or buy them only during more favorable seasons" + }, + { + "role": "user", + "content": "What season is the best to purchase fresh cucumbers?" + } + ], + "answers": [ + "buy them only during more favorable seasons.", + "buy them only during more favorable seasons.", + "buy them only during more favorable seasons", + "buy them only during more favorable seasons." + ] + }, + { + "ctxs": [ + { + "title": "How to prevent cucumbers from tasting bitter?", + "text": "The biggest thing you can do is peel it. If a cucumber's bitter, it's much more in the peel than in the flesh. It's also usually more bitter at the stem end, so you might want to start from the other end, and possibly ultimately discard an inch from the stem end if it really is too bitter for you. Unless you're unusually sensitive to the bitterness, that ought to cover it.Bitterness is also fairly variable from cucumber to cucumber, so it's possible that you could shop for less bitter ones - maybe a different variety - or buy them only during more favorable seasons." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I prevent cucumbers from tasting bitter?" + }, + { + "role": "assistant", + "content": "The biggest thing you can do is peel it" + }, + { + "role": "user", + "content": "Does the skin hold the bitterness for a cucumber?!" + }, + { + "role": "assistant", + "content": "If a cucumber's bitter, it's much more in the peel than in the flesh" + }, + { + "role": "user", + "content": "That's interesting information! Are there any varieties of cucumbers that tend to be more or less bitter?" + }, + { + "role": "assistant", + "content": "Bitterness is also fairly variable from cucumber to cucumber, so it's possible that you could shop for less bitter ones - maybe a different variety - or buy them only during more favorable seasons" + }, + { + "role": "user", + "content": "What season is the best to purchase fresh cucumbers?" + }, + { + "role": "assistant", + "content": "buy them only during more favorable seasons." + }, + { + "role": "user", + "content": "Which season is favorable?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to prevent cucumbers from tasting bitter?", + "text": "The biggest thing you can do is peel it. If a cucumber's bitter, it's much more in the peel than in the flesh. It's also usually more bitter at the stem end, so you might want to start from the other end, and possibly ultimately discard an inch from the stem end if it really is too bitter for you. Unless you're unusually sensitive to the bitterness, that ought to cover it.Bitterness is also fairly variable from cucumber to cucumber, so it's possible that you could shop for less bitter ones - maybe a different variety - or buy them only during more favorable seasons." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I prevent cucumbers from tasting bitter?" + }, + { + "role": "assistant", + "content": "The biggest thing you can do is peel it" + }, + { + "role": "user", + "content": "Does the skin hold the bitterness for a cucumber?!" + }, + { + "role": "assistant", + "content": "If a cucumber's bitter, it's much more in the peel than in the flesh" + }, + { + "role": "user", + "content": "That's interesting information! Are there any varieties of cucumbers that tend to be more or less bitter?" + }, + { + "role": "assistant", + "content": "Bitterness is also fairly variable from cucumber to cucumber, so it's possible that you could shop for less bitter ones - maybe a different variety - or buy them only during more favorable seasons" + }, + { + "role": "user", + "content": "What season is the best to purchase fresh cucumbers?" + }, + { + "role": "assistant", + "content": "buy them only during more favorable seasons." + }, + { + "role": "user", + "content": "Which season is favorable?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you know any good recipes that use cucumbers?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Types of vinegars used for salads", + "text": "Rice vinegar is less acidic than other vinegars; as such, you need to adjust your oil-to-vinegar ratio or it'll might seem overly oily.Rather than the 3:1 oil-to-vinegar ratio, or rice wine vinegar I'll go with a 1:1 mix. If it's a seasoned rice wine, I'll sometimes leave the oil out entirely, but I seem to like sour flavors more than other people.You can use most any vinegar or even acid from citrus fruits for salad dressings, although I don't know that I'd use white vinegar." + } + ], + "messages": [ + { + "role": "user", + "content": "Types of vinegars used for salads" + } + ], + "answers": [ + "You can use most any vinegar or even acid from citrus fruits for salad dressings, although I don't know that I'd use white vinegar.", + "You can use most any vinegar or even acid from citrus fruits for salad dressings, although I don't know that I'd use white vinegar.", + "Rice vinegar is less acidic than other vinegars", + ".You can use most any vinegar or even acid from citrus fruits for salad dressings, although I don't know that I'd use white vinegar." + ] + }, + { + "ctxs": [ + { + "title": "Types of vinegars used for salads", + "text": "Rice vinegar is less acidic than other vinegars; as such, you need to adjust your oil-to-vinegar ratio or it'll might seem overly oily.Rather than the 3:1 oil-to-vinegar ratio, or rice wine vinegar I'll go with a 1:1 mix. If it's a seasoned rice wine, I'll sometimes leave the oil out entirely, but I seem to like sour flavors more than other people.You can use most any vinegar or even acid from citrus fruits for salad dressings, although I don't know that I'd use white vinegar." + } + ], + "messages": [ + { + "role": "user", + "content": "Types of vinegars used for salads" + }, + { + "role": "assistant", + "content": "You can use most any vinegar or even acid from citrus fruits for salad dressings, although I don't know that I'd use white vinegar." + }, + { + "role": "user", + "content": "Someone told me I couldn't use rice vinegar. Is that true?" + } + ], + "answers": [ + "Rice vinegar is less acidic than other vinegars; as such, you need to adjust your oil-to-vinegar ratio or it'll might seem overly oily", + "Rice vinegar is less acidic than other vinegars; as such, you need to adjust your oil-to-vinegar ratio or it'll might seem overly oily", + "Rice vinegar is less acidic than other vinegars; as such, you need to adjust your oil-to-vinegar ratio or it'll might seem overly oily.", + "Rice vinegar is less acidic than other vinegars; as such, you need to adjust your oil-to-vinegar ratio or it'll might seem overly oily" + ] + }, + { + "ctxs": [ + { + "title": "Types of vinegars used for salads", + "text": "Rice vinegar is less acidic than other vinegars; as such, you need to adjust your oil-to-vinegar ratio or it'll might seem overly oily.Rather than the 3:1 oil-to-vinegar ratio, or rice wine vinegar I'll go with a 1:1 mix. If it's a seasoned rice wine, I'll sometimes leave the oil out entirely, but I seem to like sour flavors more than other people.You can use most any vinegar or even acid from citrus fruits for salad dressings, although I don't know that I'd use white vinegar." + } + ], + "messages": [ + { + "role": "user", + "content": "Types of vinegars used for salads" + }, + { + "role": "assistant", + "content": "You can use most any vinegar or even acid from citrus fruits for salad dressings, although I don't know that I'd use white vinegar." + }, + { + "role": "user", + "content": "Someone told me I couldn't use rice vinegar. Is that true?" + }, + { + "role": "assistant", + "content": "Rice vinegar is less acidic than other vinegars; as such, you need to adjust your oil-to-vinegar ratio or it'll might seem overly oily" + }, + { + "role": "user", + "content": "What should the oil to vinegar ratio be?" + } + ], + "answers": [ + "3:1 oil-to-vinegar ratio, or rice wine vinegar I'll go with a 1:1 mix", + "3:1 oil-to-vinegar ratio, or rice wine vinegar I'll go with a 1:1 mix", + "3:1 oil-to-vinegar ratio", + "Rather than the 3:1 oil-to-vinegar ratio, or rice wine vinegar I'll go with a 1:1 mix." + ] + }, + { + "ctxs": [ + { + "title": "Types of vinegars used for salads", + "text": "Rice vinegar is less acidic than other vinegars; as such, you need to adjust your oil-to-vinegar ratio or it'll might seem overly oily.Rather than the 3:1 oil-to-vinegar ratio, or rice wine vinegar I'll go with a 1:1 mix. If it's a seasoned rice wine, I'll sometimes leave the oil out entirely, but I seem to like sour flavors more than other people.You can use most any vinegar or even acid from citrus fruits for salad dressings, although I don't know that I'd use white vinegar." + } + ], + "messages": [ + { + "role": "user", + "content": "Types of vinegars used for salads" + }, + { + "role": "assistant", + "content": "You can use most any vinegar or even acid from citrus fruits for salad dressings, although I don't know that I'd use white vinegar." + }, + { + "role": "user", + "content": "Someone told me I couldn't use rice vinegar. Is that true?" + }, + { + "role": "assistant", + "content": "Rice vinegar is less acidic than other vinegars; as such, you need to adjust your oil-to-vinegar ratio or it'll might seem overly oily" + }, + { + "role": "user", + "content": "What should the oil to vinegar ratio be?" + }, + { + "role": "assistant", + "content": "3:1 oil-to-vinegar ratio, or rice wine vinegar I'll go with a 1:1 mix" + }, + { + "role": "user", + "content": "What kind of citrus fruits do you recommend using?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Types of vinegars used for salads", + "text": "Rice vinegar is less acidic than other vinegars; as such, you need to adjust your oil-to-vinegar ratio or it'll might seem overly oily.Rather than the 3:1 oil-to-vinegar ratio, or rice wine vinegar I'll go with a 1:1 mix. If it's a seasoned rice wine, I'll sometimes leave the oil out entirely, but I seem to like sour flavors more than other people.You can use most any vinegar or even acid from citrus fruits for salad dressings, although I don't know that I'd use white vinegar." + } + ], + "messages": [ + { + "role": "user", + "content": "Types of vinegars used for salads" + }, + { + "role": "assistant", + "content": "You can use most any vinegar or even acid from citrus fruits for salad dressings, although I don't know that I'd use white vinegar." + }, + { + "role": "user", + "content": "Someone told me I couldn't use rice vinegar. Is that true?" + }, + { + "role": "assistant", + "content": "Rice vinegar is less acidic than other vinegars; as such, you need to adjust your oil-to-vinegar ratio or it'll might seem overly oily" + }, + { + "role": "user", + "content": "What should the oil to vinegar ratio be?" + }, + { + "role": "assistant", + "content": "3:1 oil-to-vinegar ratio, or rice wine vinegar I'll go with a 1:1 mix" + }, + { + "role": "user", + "content": "What kind of citrus fruits do you recommend using?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can you give me anymore information about using vinegar for salad dressings?" + } + ], + "answers": [ + "If it's a seasoned rice wine, I'll sometimes leave the oil out entirely, but I seem to like sour flavors more than other people", + "If it's a seasoned rice wine, I'll sometimes leave the oil out entirely, but I seem to like sour flavors more than other people", + "I'll sometimes leave the oil out entirely, but I seem to like sour flavors more than other people.", + ".You can use most any vinegar or even acid from citrus fruits for salad dressings, although I don't know that I'd use white vinegar" + ] + }, + { + "ctxs": [ + { + "title": "How does Korean chili powder differ from \"US\" chili powder?", + "text": "Korean chilli is a little different as it has a slight smoky flavour, in addition to being slightly sweet and also quite hot. The actual name of the chilli use in kimchi and for that matter, most Korean dishes is gochugaru (\uace0\ucd94\uac00\ub8e8). It comes in a variety of preparations, typically, finely ground, flakes and a paste. You should be able to find this in most good supermarkets or an Asian store. If you can't get this, you can still use a good quality chilli powder or possibly, a paste." + } + ], + "messages": [ + { + "role": "user", + "content": "How does Korean chili powder differ from \"US\" chili powder?" + } + ], + "answers": [ + "it has a slight smoky flavour, in addition to being slightly sweet and also quite hot", + "it has a slight smoky flavour, in addition to being slightly sweet and also quite hot", + "Korean chilli is a little different as it has a slight smoky flavour, in addition to being slightly sweet and also quite hot.", + "it has a slight smoky flavour, in addition to being slightly sweet and also quite hot." + ] + }, + { + "ctxs": [ + { + "title": "How does Korean chili powder differ from \"US\" chili powder?", + "text": "Korean chilli is a little different as it has a slight smoky flavour, in addition to being slightly sweet and also quite hot. The actual name of the chilli use in kimchi and for that matter, most Korean dishes is gochugaru (\uace0\ucd94\uac00\ub8e8). It comes in a variety of preparations, typically, finely ground, flakes and a paste. You should be able to find this in most good supermarkets or an Asian store. If you can't get this, you can still use a good quality chilli powder or possibly, a paste." + } + ], + "messages": [ + { + "role": "user", + "content": "How does Korean chili powder differ from \"US\" chili powder?" + }, + { + "role": "assistant", + "content": "it has a slight smoky flavour, in addition to being slightly sweet and also quite hot" + }, + { + "role": "user", + "content": "Can I simply use cayenne pepper or crushed red pepper flakes?" + } + ], + "answers": [ + "If you can't get this, you can still use a good quality chilli powder or possibly, a paste", + "If you can't get this, you can still use a good quality chilli powder or possibly, a paste", + "If you can't get this, you can still use a good quality chilli powder or possibly, a paste", + "you can still use a good quality chilli powder or possibly, a paste." + ] + }, + { + "ctxs": [ + { + "title": "How does Korean chili powder differ from \"US\" chili powder?", + "text": "Korean chilli is a little different as it has a slight smoky flavour, in addition to being slightly sweet and also quite hot. The actual name of the chilli use in kimchi and for that matter, most Korean dishes is gochugaru (\uace0\ucd94\uac00\ub8e8). It comes in a variety of preparations, typically, finely ground, flakes and a paste. You should be able to find this in most good supermarkets or an Asian store. If you can't get this, you can still use a good quality chilli powder or possibly, a paste." + } + ], + "messages": [ + { + "role": "user", + "content": "How does Korean chili powder differ from \"US\" chili powder?" + }, + { + "role": "assistant", + "content": "it has a slight smoky flavour, in addition to being slightly sweet and also quite hot" + }, + { + "role": "user", + "content": "Can I simply use cayenne pepper or crushed red pepper flakes?" + }, + { + "role": "assistant", + "content": "If you can't get this, you can still use a good quality chilli powder or possibly, a paste" + }, + { + "role": "user", + "content": "Will I get the same results?" + } + ], + "answers": [ + "Korean chilli is a little different", + "Korean chilli is a little different", + "If you can't get this, you can still use a good quality chilli powder or possibly, a paste.", + "Korean chilli is a little different" + ] + }, + { + "ctxs": [ + { + "title": "How do I keep a custard from breaking?", + "text": "A weeping custard is practically always an overheated custard. First wait that your pot has cooled down sufficiently before adding the eggs (somewhere below 70 C is good), temper them instead of throwing them into the pot, and steam using a thermometer, not a clock. Try 85 C as the first goal and see if it works well or needs adjustment." + } + ], + "messages": [ + { + "role": "user", + "content": "Hey, I'm trying to make a custard, but the eggs are breaking. What do I do?" + } + ], + "answers": [ + "First wait that your pot has cooled down sufficiently before adding the eggs (somewhere below 70 C is good", + "First wait that your pot has cooled down sufficiently before adding the eggs (somewhere below 70 C is good", + "First wait that your pot has cooled down sufficiently before adding the eggs (somewhere below 70 C is good),", + "First wait that your pot has cooled down sufficiently before adding the eggs (somewhere below 70 C is good), temper them instead of throwing them into the pot, and steam using a thermometer" + ] + }, + { + "ctxs": [ + { + "title": "How do I keep a custard from breaking?", + "text": "A weeping custard is practically always an overheated custard. First wait that your pot has cooled down sufficiently before adding the eggs (somewhere below 70 C is good), temper them instead of throwing them into the pot, and steam using a thermometer, not a clock. Try 85 C as the first goal and see if it works well or needs adjustment." + } + ], + "messages": [ + { + "role": "user", + "content": "Hey, I'm trying to make a custard, but the eggs are breaking. What do I do?" + }, + { + "role": "assistant", + "content": "First wait that your pot has cooled down sufficiently before adding the eggs (somewhere below 70 C is good" + }, + { + "role": "user", + "content": "Should I whisk the eggs first, or whisk them in the pot?" + } + ], + "answers": [ + "temper them instead of throwing them into the pot, and steam using a thermometer, not a clock", + "temper them instead of throwing them into the pot, and steam using a thermometer, not a clock", + "A weeping custard is practically always an overheated custard.", + "temper them instead of throwing them into the pot, and steam using a thermometer, not a clock" + ] + }, + { + "ctxs": [ + { + "title": "How to prevent watery spaghetti squash", + "text": "One simple change you could make is to simply not mix the squash with the sauce, instead, plate the squash and then pour sauce over the top, the sauce will cool quicker which will reduce the amount that the squash cooks past the point you decided that it was ready.If the squash still cooks too much on the plate, try starting your sauce earlier and letting it cool so it's warm but not scalding when served.I wouldn't recommend just taking the squash out before it's done and letting it finish in the sauce, since as it's cooking, it releases water, which would be lost in the oven, but would thin the sauce if it's cooking in the sauce pan.If you need mix it with the sauce before serving, let the sauce cool to the point where it won't cook the squash further before doing so." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I prevent my spaghetti squash getting watery after cooking?" + } + ], + "answers": [ + "One simple change you could make is to simply not mix the squash with the sauce", + "One simple change you could make is to simply not mix the squash with the sauce", + "One simple change you could make is to simply not mix the squash with the sauce", + "I wouldn't recommend just taking the squash out before it's done and letting it finish in the sauce, since as it's cooking, it releases water," + ] + }, + { + "ctxs": [ + { + "title": "How to prevent watery spaghetti squash", + "text": "One simple change you could make is to simply not mix the squash with the sauce, instead, plate the squash and then pour sauce over the top, the sauce will cool quicker which will reduce the amount that the squash cooks past the point you decided that it was ready.If the squash still cooks too much on the plate, try starting your sauce earlier and letting it cool so it's warm but not scalding when served.I wouldn't recommend just taking the squash out before it's done and letting it finish in the sauce, since as it's cooking, it releases water, which would be lost in the oven, but would thin the sauce if it's cooking in the sauce pan.If you need mix it with the sauce before serving, let the sauce cool to the point where it won't cook the squash further before doing so." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I prevent my spaghetti squash getting watery after cooking?" + }, + { + "role": "assistant", + "content": "One simple change you could make is to simply not mix the squash with the sauce" + }, + { + "role": "user", + "content": "How do I cook the squash for best results?" + } + ], + "answers": [ + "plate the squash and then pour sauce over the top", + "plate the squash and then pour sauce over the top", + "One simple change you could make is to simply not mix the squash with the sauce, instead, plate the squash and then pour sauce over the top", + "not mix the squash with the sauce, instead, plate the squash and then pour sauce over the top" + ] + }, + { + "ctxs": [ + { + "title": "How to prevent watery spaghetti squash", + "text": "One simple change you could make is to simply not mix the squash with the sauce, instead, plate the squash and then pour sauce over the top, the sauce will cool quicker which will reduce the amount that the squash cooks past the point you decided that it was ready.If the squash still cooks too much on the plate, try starting your sauce earlier and letting it cool so it's warm but not scalding when served.I wouldn't recommend just taking the squash out before it's done and letting it finish in the sauce, since as it's cooking, it releases water, which would be lost in the oven, but would thin the sauce if it's cooking in the sauce pan.If you need mix it with the sauce before serving, let the sauce cool to the point where it won't cook the squash further before doing so." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I prevent my spaghetti squash getting watery after cooking?" + }, + { + "role": "assistant", + "content": "One simple change you could make is to simply not mix the squash with the sauce" + }, + { + "role": "user", + "content": "How do I cook the squash for best results?" + }, + { + "role": "assistant", + "content": "plate the squash and then pour sauce over the top" + }, + { + "role": "user", + "content": "Do you have any other preparation tips for the squash?" + } + ], + "answers": [ + "If the squash still cooks too much on the plate, try starting your sauce earlier and letting it cool so it's warm but not scalding when served", + "If the squash still cooks too much on the plate, try starting your sauce earlier and letting it cool so it's warm but not scalding when served", + "If the squash still cooks too much on the plate, try starting your sauce earlier and letting it cool so it's warm but not scalding when served", + "If the squash still cooks too much on the plate, try starting your sauce earlier and letting it cool so it's warm but not scalding when served" + ] + }, + { + "ctxs": [ + { + "title": "How to prevent watery spaghetti squash", + "text": "One simple change you could make is to simply not mix the squash with the sauce, instead, plate the squash and then pour sauce over the top, the sauce will cool quicker which will reduce the amount that the squash cooks past the point you decided that it was ready.If the squash still cooks too much on the plate, try starting your sauce earlier and letting it cool so it's warm but not scalding when served.I wouldn't recommend just taking the squash out before it's done and letting it finish in the sauce, since as it's cooking, it releases water, which would be lost in the oven, but would thin the sauce if it's cooking in the sauce pan.If you need mix it with the sauce before serving, let the sauce cool to the point where it won't cook the squash further before doing so." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I prevent my spaghetti squash getting watery after cooking?" + }, + { + "role": "assistant", + "content": "One simple change you could make is to simply not mix the squash with the sauce" + }, + { + "role": "user", + "content": "How do I cook the squash for best results?" + }, + { + "role": "assistant", + "content": "plate the squash and then pour sauce over the top" + }, + { + "role": "user", + "content": "Do you have any other preparation tips for the squash?" + }, + { + "role": "assistant", + "content": "If the squash still cooks too much on the plate, try starting your sauce earlier and letting it cool so it's warm but not scalding when served" + }, + { + "role": "user", + "content": "Can you give me any other tips?" + } + ], + "answers": [ + "I wouldn't recommend just taking the squash out before it's done and letting it finish in the sauce", + "I wouldn't recommend just taking the squash out before it's done and letting it finish in the sauce", + "I wouldn't recommend just taking the squash out before it's done and letting it finish in the sauce, since as it's cooking, it releases water", + "If you need mix it with the sauce before serving, let the sauce cool to the point where it won't cook the squash further before doing so." + ] + }, + { + "ctxs": [ + { + "title": "How to prevent watery spaghetti squash", + "text": "One simple change you could make is to simply not mix the squash with the sauce, instead, plate the squash and then pour sauce over the top, the sauce will cool quicker which will reduce the amount that the squash cooks past the point you decided that it was ready.If the squash still cooks too much on the plate, try starting your sauce earlier and letting it cool so it's warm but not scalding when served.I wouldn't recommend just taking the squash out before it's done and letting it finish in the sauce, since as it's cooking, it releases water, which would be lost in the oven, but would thin the sauce if it's cooking in the sauce pan.If you need mix it with the sauce before serving, let the sauce cool to the point where it won't cook the squash further before doing so." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I prevent my spaghetti squash getting watery after cooking?" + }, + { + "role": "assistant", + "content": "One simple change you could make is to simply not mix the squash with the sauce" + }, + { + "role": "user", + "content": "How do I cook the squash for best results?" + }, + { + "role": "assistant", + "content": "plate the squash and then pour sauce over the top" + }, + { + "role": "user", + "content": "Do you have any other preparation tips for the squash?" + }, + { + "role": "assistant", + "content": "If the squash still cooks too much on the plate, try starting your sauce earlier and letting it cool so it's warm but not scalding when served" + }, + { + "role": "user", + "content": "Can you give me any other tips?" + }, + { + "role": "assistant", + "content": "I wouldn't recommend just taking the squash out before it's done and letting it finish in the sauce" + }, + { + "role": "user", + "content": "do you have any recommendations for the sauce?" + } + ], + "answers": [ + "If you need mix it with the sauce before serving, let the sauce cool to the point where it won't cook the squash further before doing so", + "If you need mix it with the sauce before serving, let the sauce cool to the point where it won't cook the squash further before doing so", + "If you need mix it with the sauce before serving, let the sauce cool to the point where it won't cook the squash further before doing so", + "If you need mix it with the sauce before serving, let the sauce cool to the point where it won't cook the squash further before doing so." + ] + }, + { + "ctxs": [ + { + "title": "How to prevent watery spaghetti squash", + "text": "One simple change you could make is to simply not mix the squash with the sauce, instead, plate the squash and then pour sauce over the top, the sauce will cool quicker which will reduce the amount that the squash cooks past the point you decided that it was ready.If the squash still cooks too much on the plate, try starting your sauce earlier and letting it cool so it's warm but not scalding when served.I wouldn't recommend just taking the squash out before it's done and letting it finish in the sauce, since as it's cooking, it releases water, which would be lost in the oven, but would thin the sauce if it's cooking in the sauce pan.If you need mix it with the sauce before serving, let the sauce cool to the point where it won't cook the squash further before doing so." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I prevent my spaghetti squash getting watery after cooking?" + }, + { + "role": "assistant", + "content": "One simple change you could make is to simply not mix the squash with the sauce" + }, + { + "role": "user", + "content": "How do I cook the squash for best results?" + }, + { + "role": "assistant", + "content": "plate the squash and then pour sauce over the top" + }, + { + "role": "user", + "content": "Do you have any other preparation tips for the squash?" + }, + { + "role": "assistant", + "content": "If the squash still cooks too much on the plate, try starting your sauce earlier and letting it cool so it's warm but not scalding when served" + }, + { + "role": "user", + "content": "Can you give me any other tips?" + }, + { + "role": "assistant", + "content": "I wouldn't recommend just taking the squash out before it's done and letting it finish in the sauce" + }, + { + "role": "user", + "content": "do you have any recommendations for the sauce?" + }, + { + "role": "assistant", + "content": "If you need mix it with the sauce before serving, let the sauce cool to the point where it won't cook the squash further before doing so" + }, + { + "role": "user", + "content": "That's great, any further reccomendations?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Suggestions for convenient and safe methods of transporting a few meals without a vehicle?", + "text": "I think in general it is much safer to transport food cold (frozen, even) than hot. You can buy soft-sided insulated bags with straps - I see them in the grocery store - that should be ok for a trip of that length. I buy frozen food and then drive home for an hour with it, put it straight in the freezer, and would laugh at the thought of there being food-safety issues with that. So one approach is to make a lasagna, casserole, or the like in a disposable container, freeze it at home, take it to your relative's and put it in her freezer. Now she has a semi-quick (but at least easy) meal waiting for her.(A side note from remembering my days with an infant: something that heats up FAST and can be eaten with one hand will be more useful than a serves-12-needs-a-fork-heats-for-an-hour option. In other words burritos (2 min in microwave, can eat while holding the baby) beat lasagna (60+ min in oven, you can forget and dry it out or burn it, then you need a plate and a knife and fork to eat it.) Samosas are good one-handers, too.)If you want to take something that is ready-to-eat, you could use the same bag to keep hot food hot, but I would probably suggest heating it up again on arrival." + } + ], + "messages": [ + { + "role": "user", + "content": "Suggestion for convenient and safe methods of transporting a few meals without a vehicle?" + } + ], + "answers": [ + "You can buy soft-sided insulated bags with straps - I see them in the grocery store", + "You can buy soft-sided insulated bags with straps - I see them in the grocery store", + "You can buy soft-sided insulated bags with straps - I see them in the grocery store - that should be ok for a trip of that length.", + "You can buy soft-sided insulated bags with straps - I see them in the grocery store - that should be ok for a trip of that length." + ] + }, + { + "ctxs": [ + { + "title": "Suggestions for convenient and safe methods of transporting a few meals without a vehicle?", + "text": "I think in general it is much safer to transport food cold (frozen, even) than hot. You can buy soft-sided insulated bags with straps - I see them in the grocery store - that should be ok for a trip of that length. I buy frozen food and then drive home for an hour with it, put it straight in the freezer, and would laugh at the thought of there being food-safety issues with that. So one approach is to make a lasagna, casserole, or the like in a disposable container, freeze it at home, take it to your relative's and put it in her freezer. Now she has a semi-quick (but at least easy) meal waiting for her.(A side note from remembering my days with an infant: something that heats up FAST and can be eaten with one hand will be more useful than a serves-12-needs-a-fork-heats-for-an-hour option. In other words burritos (2 min in microwave, can eat while holding the baby) beat lasagna (60+ min in oven, you can forget and dry it out or burn it, then you need a plate and a knife and fork to eat it.) Samosas are good one-handers, too.)If you want to take something that is ready-to-eat, you could use the same bag to keep hot food hot, but I would probably suggest heating it up again on arrival." + } + ], + "messages": [ + { + "role": "user", + "content": "Suggestion for convenient and safe methods of transporting a few meals without a vehicle?" + }, + { + "role": "assistant", + "content": "You can buy soft-sided insulated bags with straps - I see them in the grocery store" + }, + { + "role": "user", + "content": "Will this work for both hot and cold foods?" + } + ], + "answers": [ + "If you want to take something that is ready-to-eat, you could use the same bag to keep hot food hot, but I would probably suggest heating it up again on arrival", + "If you want to take something that is ready-to-eat, you could use the same bag to keep hot food hot, but I would probably suggest heating it up again on arrival", + "I think in general it is much safer to transport food cold (frozen, even) than hot. You can buy soft-sided insulated bags with straps", + "If you want to take something that is ready-to-eat, you could use the same bag to keep hot food hot, but I would probably suggest heating it up again on arrival." + ] + }, + { + "ctxs": [ + { + "title": "Suggestions for convenient and safe methods of transporting a few meals without a vehicle?", + "text": "I think in general it is much safer to transport food cold (frozen, even) than hot. You can buy soft-sided insulated bags with straps - I see them in the grocery store - that should be ok for a trip of that length. I buy frozen food and then drive home for an hour with it, put it straight in the freezer, and would laugh at the thought of there being food-safety issues with that. So one approach is to make a lasagna, casserole, or the like in a disposable container, freeze it at home, take it to your relative's and put it in her freezer. Now she has a semi-quick (but at least easy) meal waiting for her.(A side note from remembering my days with an infant: something that heats up FAST and can be eaten with one hand will be more useful than a serves-12-needs-a-fork-heats-for-an-hour option. In other words burritos (2 min in microwave, can eat while holding the baby) beat lasagna (60+ min in oven, you can forget and dry it out or burn it, then you need a plate and a knife and fork to eat it.) Samosas are good one-handers, too.)If you want to take something that is ready-to-eat, you could use the same bag to keep hot food hot, but I would probably suggest heating it up again on arrival." + } + ], + "messages": [ + { + "role": "user", + "content": "Suggestion for convenient and safe methods of transporting a few meals without a vehicle?" + }, + { + "role": "assistant", + "content": "You can buy soft-sided insulated bags with straps - I see them in the grocery store" + }, + { + "role": "user", + "content": "Will this work for both hot and cold foods?" + }, + { + "role": "assistant", + "content": "If you want to take something that is ready-to-eat, you could use the same bag to keep hot food hot, but I would probably suggest heating it up again on arrival" + }, + { + "role": "user", + "content": "How long will the food stay cold?" + } + ], + "answers": [ + "I buy frozen food and then drive home for an hour with it, put it straight in the freezer", + "I buy frozen food and then drive home for an hour with it, put it straight in the freezer", + "I buy frozen food and then drive home for an hour with it, put it straight in the freezer", + "I buy frozen food and then drive home for an hour with it, put it straight in the freezer" + ] + }, + { + "ctxs": [ + { + "title": "Suggestions for convenient and safe methods of transporting a few meals without a vehicle?", + "text": "I think in general it is much safer to transport food cold (frozen, even) than hot. You can buy soft-sided insulated bags with straps - I see them in the grocery store - that should be ok for a trip of that length. I buy frozen food and then drive home for an hour with it, put it straight in the freezer, and would laugh at the thought of there being food-safety issues with that. So one approach is to make a lasagna, casserole, or the like in a disposable container, freeze it at home, take it to your relative's and put it in her freezer. Now she has a semi-quick (but at least easy) meal waiting for her.(A side note from remembering my days with an infant: something that heats up FAST and can be eaten with one hand will be more useful than a serves-12-needs-a-fork-heats-for-an-hour option. In other words burritos (2 min in microwave, can eat while holding the baby) beat lasagna (60+ min in oven, you can forget and dry it out or burn it, then you need a plate and a knife and fork to eat it.) Samosas are good one-handers, too.)If you want to take something that is ready-to-eat, you could use the same bag to keep hot food hot, but I would probably suggest heating it up again on arrival." + } + ], + "messages": [ + { + "role": "user", + "content": "Suggestion for convenient and safe methods of transporting a few meals without a vehicle?" + }, + { + "role": "assistant", + "content": "You can buy soft-sided insulated bags with straps - I see them in the grocery store" + }, + { + "role": "user", + "content": "Will this work for both hot and cold foods?" + }, + { + "role": "assistant", + "content": "If you want to take something that is ready-to-eat, you could use the same bag to keep hot food hot, but I would probably suggest heating it up again on arrival" + }, + { + "role": "user", + "content": "How long will the food stay cold?" + }, + { + "role": "assistant", + "content": "I buy frozen food and then drive home for an hour with it, put it straight in the freezer" + }, + { + "role": "user", + "content": "Are these bags easy to find for purchase?" + } + ], + "answers": [ + "I see them in the grocery store", + "I see them in the grocery store", + "I see them in the grocery store", + "You can buy soft-sided insulated bags with straps" + ] + }, + { + "ctxs": [ + { + "title": "Suggestions for convenient and safe methods of transporting a few meals without a vehicle?", + "text": "I think in general it is much safer to transport food cold (frozen, even) than hot. You can buy soft-sided insulated bags with straps - I see them in the grocery store - that should be ok for a trip of that length. I buy frozen food and then drive home for an hour with it, put it straight in the freezer, and would laugh at the thought of there being food-safety issues with that. So one approach is to make a lasagna, casserole, or the like in a disposable container, freeze it at home, take it to your relative's and put it in her freezer. Now she has a semi-quick (but at least easy) meal waiting for her.(A side note from remembering my days with an infant: something that heats up FAST and can be eaten with one hand will be more useful than a serves-12-needs-a-fork-heats-for-an-hour option. In other words burritos (2 min in microwave, can eat while holding the baby) beat lasagna (60+ min in oven, you can forget and dry it out or burn it, then you need a plate and a knife and fork to eat it.) Samosas are good one-handers, too.)If you want to take something that is ready-to-eat, you could use the same bag to keep hot food hot, but I would probably suggest heating it up again on arrival." + } + ], + "messages": [ + { + "role": "user", + "content": "Suggestion for convenient and safe methods of transporting a few meals without a vehicle?" + }, + { + "role": "assistant", + "content": "You can buy soft-sided insulated bags with straps - I see them in the grocery store" + }, + { + "role": "user", + "content": "Will this work for both hot and cold foods?" + }, + { + "role": "assistant", + "content": "If you want to take something that is ready-to-eat, you could use the same bag to keep hot food hot, but I would probably suggest heating it up again on arrival" + }, + { + "role": "user", + "content": "How long will the food stay cold?" + }, + { + "role": "assistant", + "content": "I buy frozen food and then drive home for an hour with it, put it straight in the freezer" + }, + { + "role": "user", + "content": "Are these bags easy to find for purchase?" + }, + { + "role": "assistant", + "content": "I see them in the grocery store" + }, + { + "role": "user", + "content": "Do you know about how much they cost?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can I dehydrate multiple different types of food at the same time?", + "text": "They would totally end up tasting like oniony beef! In fact your whole kitchen does- that's part of the magic of making jerky.I can't think of a way to prevent this as the whole idea of dehydrating is to pull water out of the food and blow it away into the air.If the flavors are compatible (or milder, like fruit) I have done different things together at once. If they don't take the same amount of time, I'll just take the done items off earlier when I check it." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I dehydrate multiple different types of food at the same time?" + } + ], + "answers": [ + "If the flavors are compatible (or milder, like fruit) I have done different things together at once", + "If the flavors are compatible (or milder, like fruit) I have done different things together at once", + "I have done different things together at once.", + "I have done different things together at once. If they don't take the same amount of time, I'll just take the done items off earlier when I check it." + ] + }, + { + "ctxs": [ + { + "title": "Can I dehydrate multiple different types of food at the same time?", + "text": "They would totally end up tasting like oniony beef! In fact your whole kitchen does- that's part of the magic of making jerky.I can't think of a way to prevent this as the whole idea of dehydrating is to pull water out of the food and blow it away into the air.If the flavors are compatible (or milder, like fruit) I have done different things together at once. If they don't take the same amount of time, I'll just take the done items off earlier when I check it." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I dehydrate multiple different types of food at the same time?" + }, + { + "role": "assistant", + "content": "If the flavors are compatible (or milder, like fruit) I have done different things together at once" + }, + { + "role": "user", + "content": "What flavors are compatible?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Molasses and Honey with burned beef suggestions?", + "text": "Bitter chocolate, lime juice, stock (chicken or beef doesn't matter), maybe a slosh of tequila. Cumin, a hot pepper of your favourite variety, perhaps some guava or agave? A little oregano, few cloves of garlic, a roughly chopped onion. Peppercorns--no salt, not at this stage.Ensure enough liquid to just barely cover the meat, turn 'er on and leave 'er alone. When you get home, remove the meat from the pot, strain the liquid and set to reduce in a pot over high heat.Shred the meat with forks while still warm--like making pulled pork. When the liquid is nicely reduced, add just enough to the shredded meat to keep it moist and luscious. Season at this stage, not before reduction. Eat in fajitas with, say, some nicely chopped avocado and buttery lettuce, maybe some pico de gallo." + } + ], + "messages": [ + { + "role": "user", + "content": "Molasses and Honey with burned beef any suggestions?" + } + ], + "answers": [ + "Bitter chocolate, lime juice, stock (chicken or beef doesn't matter), maybe a slosh of tequila", + "Bitter chocolate, lime juice, stock (chicken or beef doesn't matter), maybe a slosh of tequila", + "Bitter chocolate, lime juice, stock (chicken or beef doesn't matter), maybe a slosh of tequila.", + "Bitter chocolate, lime juice, stock (chicken or beef doesn't matter), maybe a slosh of tequila" + ] + }, + { + "ctxs": [ + { + "title": "Molasses and Honey with burned beef suggestions?", + "text": "Bitter chocolate, lime juice, stock (chicken or beef doesn't matter), maybe a slosh of tequila. Cumin, a hot pepper of your favourite variety, perhaps some guava or agave? A little oregano, few cloves of garlic, a roughly chopped onion. Peppercorns--no salt, not at this stage.Ensure enough liquid to just barely cover the meat, turn 'er on and leave 'er alone. When you get home, remove the meat from the pot, strain the liquid and set to reduce in a pot over high heat.Shred the meat with forks while still warm--like making pulled pork. When the liquid is nicely reduced, add just enough to the shredded meat to keep it moist and luscious. Season at this stage, not before reduction. Eat in fajitas with, say, some nicely chopped avocado and buttery lettuce, maybe some pico de gallo." + } + ], + "messages": [ + { + "role": "user", + "content": "Molasses and Honey with burned beef any suggestions?" + }, + { + "role": "assistant", + "content": "Bitter chocolate, lime juice, stock (chicken or beef doesn't matter), maybe a slosh of tequila" + }, + { + "role": "user", + "content": "What do i need to heat the burned beef?" + } + ], + "answers": [ + "a pot over high heat", + "a pot over high heat", + "a pot", + "high heat" + ] + }, + { + "ctxs": [ + { + "title": "Molasses and Honey with burned beef suggestions?", + "text": "Bitter chocolate, lime juice, stock (chicken or beef doesn't matter), maybe a slosh of tequila. Cumin, a hot pepper of your favourite variety, perhaps some guava or agave? A little oregano, few cloves of garlic, a roughly chopped onion. Peppercorns--no salt, not at this stage.Ensure enough liquid to just barely cover the meat, turn 'er on and leave 'er alone. When you get home, remove the meat from the pot, strain the liquid and set to reduce in a pot over high heat.Shred the meat with forks while still warm--like making pulled pork. When the liquid is nicely reduced, add just enough to the shredded meat to keep it moist and luscious. Season at this stage, not before reduction. Eat in fajitas with, say, some nicely chopped avocado and buttery lettuce, maybe some pico de gallo." + } + ], + "messages": [ + { + "role": "user", + "content": "Molasses and Honey with burned beef any suggestions?" + }, + { + "role": "assistant", + "content": "Bitter chocolate, lime juice, stock (chicken or beef doesn't matter), maybe a slosh of tequila" + }, + { + "role": "user", + "content": "What do i need to heat the burned beef?" + }, + { + "role": "assistant", + "content": "a pot over high heat" + }, + { + "role": "user", + "content": "For how long do I need to heat it?" + } + ], + "answers": [ + "Ensure enough liquid to just barely cover the meat, turn 'er on and leave 'er alone. When you get home, remove the meat from the pot", + "Ensure enough liquid to just barely cover the meat, turn 'er on and leave 'er alone. When you get home, remove the meat from the pot", + "Ensure enough liquid to just barely cover the meat, turn 'er on and leave 'er alone. When you get home, remove the meat from the pot", + "Ensure enough liquid to just barely cover the meat, turn 'er on and leave 'er alone. When you get home, remove the meat from the pot" + ] + }, + { + "ctxs": [ + { + "title": "Using cueritos (Pork Rinds) for ground beef", + "text": "Sure. You want to grind the cueritos with leaner meat to make a higher fat ground meat? There is no reason that wouldn't work. You might find it necessary to remove the very outer skin, but I'd try a small batch without taking that step. The grinding might eliminate any textural problems (or it might not, so try a little bit first)." + } + ], + "messages": [ + { + "role": "user", + "content": "I have cueritos (Pork Rinds), can these be used to make a burger?" + } + ], + "answers": [ + "You want to grind the cueritos", + "You want to grind the cueritos", + "There is no reason that wouldn't work.", + "Sure. You want to grind the cueritos with leaner meat to make a higher fat ground meat? There is no reason that wouldn't work." + ] + }, + { + "ctxs": [ + { + "title": "Using cueritos (Pork Rinds) for ground beef", + "text": "Sure. You want to grind the cueritos with leaner meat to make a higher fat ground meat? There is no reason that wouldn't work. You might find it necessary to remove the very outer skin, but I'd try a small batch without taking that step. The grinding might eliminate any textural problems (or it might not, so try a little bit first)." + } + ], + "messages": [ + { + "role": "user", + "content": "I have cueritos (Pork Rinds), can these be used to make a burger?" + }, + { + "role": "assistant", + "content": "You want to grind the cueritos" + }, + { + "role": "user", + "content": "What is the next step?" + } + ], + "answers": [ + "You might find it necessary to remove the very outer skin, but I'd try a small batch without taking that step", + "You might find it necessary to remove the very outer skin, but I'd try a small batch without taking that step", + "You might find it necessary to remove the very outer skin, but I'd try a small batch without taking that step", + "You might find it necessary to remove the very outer skin, but I'd try a small batch without taking that step" + ] + }, + { + "ctxs": [ + { + "title": "Using cueritos (Pork Rinds) for ground beef", + "text": "Sure. You want to grind the cueritos with leaner meat to make a higher fat ground meat? There is no reason that wouldn't work. You might find it necessary to remove the very outer skin, but I'd try a small batch without taking that step. The grinding might eliminate any textural problems (or it might not, so try a little bit first)." + } + ], + "messages": [ + { + "role": "user", + "content": "I have cueritos (Pork Rinds), can these be used to make a burger?" + }, + { + "role": "assistant", + "content": "You want to grind the cueritos" + }, + { + "role": "user", + "content": "What is the next step?" + }, + { + "role": "assistant", + "content": "You might find it necessary to remove the very outer skin, but I'd try a small batch without taking that step" + }, + { + "role": "user", + "content": "How would you grind the cueritos?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Using cueritos (Pork Rinds) for ground beef", + "text": "Sure. You want to grind the cueritos with leaner meat to make a higher fat ground meat? There is no reason that wouldn't work. You might find it necessary to remove the very outer skin, but I'd try a small batch without taking that step. The grinding might eliminate any textural problems (or it might not, so try a little bit first)." + } + ], + "messages": [ + { + "role": "user", + "content": "I have cueritos (Pork Rinds), can these be used to make a burger?" + }, + { + "role": "assistant", + "content": "You want to grind the cueritos" + }, + { + "role": "user", + "content": "What is the next step?" + }, + { + "role": "assistant", + "content": "You might find it necessary to remove the very outer skin, but I'd try a small batch without taking that step" + }, + { + "role": "user", + "content": "How would you grind the cueritos?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you have any more tips for using cueritos" + } + ], + "answers": [ + "Sure. You want to grind the cueritos with leaner meat to make a higher fat ground meat", + "Sure. You want to grind the cueritos with leaner meat to make a higher fat ground meat", + "Sure. You want to grind the cueritos with leaner meat to make a higher fat ground meat", + "You want to grind the cueritos with leaner meat to make a higher fat ground meat?" + ] + }, + { + "ctxs": [ + { + "title": "Using cueritos (Pork Rinds) for ground beef", + "text": "Sure. You want to grind the cueritos with leaner meat to make a higher fat ground meat? There is no reason that wouldn't work. You might find it necessary to remove the very outer skin, but I'd try a small batch without taking that step. The grinding might eliminate any textural problems (or it might not, so try a little bit first)." + } + ], + "messages": [ + { + "role": "user", + "content": "I have cueritos (Pork Rinds), can these be used to make a burger?" + }, + { + "role": "assistant", + "content": "You want to grind the cueritos" + }, + { + "role": "user", + "content": "What is the next step?" + }, + { + "role": "assistant", + "content": "You might find it necessary to remove the very outer skin, but I'd try a small batch without taking that step" + }, + { + "role": "user", + "content": "How would you grind the cueritos?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you have any more tips for using cueritos" + }, + { + "role": "assistant", + "content": "Sure. You want to grind the cueritos with leaner meat to make a higher fat ground meat" + }, + { + "role": "user", + "content": "Once mixed with leaner meat what next?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Using cueritos (Pork Rinds) for ground beef", + "text": "Sure. You want to grind the cueritos with leaner meat to make a higher fat ground meat? There is no reason that wouldn't work. You might find it necessary to remove the very outer skin, but I'd try a small batch without taking that step. The grinding might eliminate any textural problems (or it might not, so try a little bit first)." + } + ], + "messages": [ + { + "role": "user", + "content": "I have cueritos (Pork Rinds), can these be used to make a burger?" + }, + { + "role": "assistant", + "content": "You want to grind the cueritos" + }, + { + "role": "user", + "content": "What is the next step?" + }, + { + "role": "assistant", + "content": "You might find it necessary to remove the very outer skin, but I'd try a small batch without taking that step" + }, + { + "role": "user", + "content": "How would you grind the cueritos?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you have any more tips for using cueritos" + }, + { + "role": "assistant", + "content": "Sure. You want to grind the cueritos with leaner meat to make a higher fat ground meat" + }, + { + "role": "user", + "content": "Once mixed with leaner meat what next?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you have any tips on flavour or cooking?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Vegetable Broth/Stock from Kirkland Organic No-Salt Seasoning", + "text": "Converting comment to answer.How much salt could a boulion cube have? Certainly no more than the volume of the cube itself. Generally when you make a broth, it needs salt or it tastes insipid, flat and flabby. Just reduce the salt in your recipe by however much boulion cube you are using and it will balance out fine." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it viable to make stock from store bought Kirkland Organic No-Salt Seasoning?" + } + ], + "answers": [ + "Generally when you make a broth, it needs salt or it tastes insipid, flat and flabby", + "Generally when you make a broth, it needs salt or it tastes insipid, flat and flabby", + "Generally when you make a broth, it needs salt or it tastes insipid, flat and flabby", + "Generally when you make a broth, it needs salt or it tastes insipid, flat and flabby." + ] + }, + { + "ctxs": [ + { + "title": "Vegetable Broth/Stock from Kirkland Organic No-Salt Seasoning", + "text": "Converting comment to answer.How much salt could a boulion cube have? Certainly no more than the volume of the cube itself. Generally when you make a broth, it needs salt or it tastes insipid, flat and flabby. Just reduce the salt in your recipe by however much boulion cube you are using and it will balance out fine." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it viable to make stock from store bought Kirkland Organic No-Salt Seasoning?" + }, + { + "role": "assistant", + "content": "Generally when you make a broth, it needs salt or it tastes insipid, flat and flabby" + }, + { + "role": "user", + "content": "I'd be ok using a bullion cube but they all seem to be loaded with salt. Do they have those with less salt in them?" + } + ], + "answers": [ + "How much salt could a boulion cube have? Certainly no more than the volume of the cube itself", + "How much salt could a boulion cube have? Certainly no more than the volume of the cube itself", + "Just reduce the salt in your recipe by however much boulion cube you are using and it will balance out fine.", + "Just reduce the salt in your recipe by however much boulion cube you are using and it will balance out fine." + ] + }, + { + "ctxs": [ + { + "title": "Vegetable Broth/Stock from Kirkland Organic No-Salt Seasoning", + "text": "Converting comment to answer.How much salt could a boulion cube have? Certainly no more than the volume of the cube itself. Generally when you make a broth, it needs salt or it tastes insipid, flat and flabby. Just reduce the salt in your recipe by however much boulion cube you are using and it will balance out fine." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it viable to make stock from store bought Kirkland Organic No-Salt Seasoning?" + }, + { + "role": "assistant", + "content": "Generally when you make a broth, it needs salt or it tastes insipid, flat and flabby" + }, + { + "role": "user", + "content": "I'd be ok using a bullion cube but they all seem to be loaded with salt. Do they have those with less salt in them?" + }, + { + "role": "assistant", + "content": "How much salt could a boulion cube have? Certainly no more than the volume of the cube itself" + }, + { + "role": "user", + "content": "How long should it take for a vegetable broth to come to a boil?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Vegetable Broth/Stock from Kirkland Organic No-Salt Seasoning", + "text": "Converting comment to answer.How much salt could a boulion cube have? Certainly no more than the volume of the cube itself. Generally when you make a broth, it needs salt or it tastes insipid, flat and flabby. Just reduce the salt in your recipe by however much boulion cube you are using and it will balance out fine." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it viable to make stock from store bought Kirkland Organic No-Salt Seasoning?" + }, + { + "role": "assistant", + "content": "Generally when you make a broth, it needs salt or it tastes insipid, flat and flabby" + }, + { + "role": "user", + "content": "I'd be ok using a bullion cube but they all seem to be loaded with salt. Do they have those with less salt in them?" + }, + { + "role": "assistant", + "content": "How much salt could a boulion cube have? Certainly no more than the volume of the cube itself" + }, + { + "role": "user", + "content": "How long should it take for a vegetable broth to come to a boil?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How many ingredients should be in my broth? I currently have 22 based on my recipe." + } + ], + "answers": [ + "Just reduce the salt in your recipe by however much boulion cube you are using and it will balance out fine", + "Just reduce the salt in your recipe by however much boulion cube you are using and it will balance out fine", + "Just reduce the salt in your recipe by however much boulion cube you are using and it will balance out fine", + "Certainly no more than the volume of the cube itself." + ] + }, + { + "ctxs": [ + { + "title": "Vegetable Broth/Stock from Kirkland Organic No-Salt Seasoning", + "text": "Converting comment to answer.How much salt could a boulion cube have? Certainly no more than the volume of the cube itself. Generally when you make a broth, it needs salt or it tastes insipid, flat and flabby. Just reduce the salt in your recipe by however much boulion cube you are using and it will balance out fine." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it viable to make stock from store bought Kirkland Organic No-Salt Seasoning?" + }, + { + "role": "assistant", + "content": "Generally when you make a broth, it needs salt or it tastes insipid, flat and flabby" + }, + { + "role": "user", + "content": "I'd be ok using a bullion cube but they all seem to be loaded with salt. Do they have those with less salt in them?" + }, + { + "role": "assistant", + "content": "How much salt could a boulion cube have? Certainly no more than the volume of the cube itself" + }, + { + "role": "user", + "content": "How long should it take for a vegetable broth to come to a boil?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How many ingredients should be in my broth? I currently have 22 based on my recipe." + }, + { + "role": "assistant", + "content": "Just reduce the salt in your recipe by however much boulion cube you are using and it will balance out fine" + }, + { + "role": "user", + "content": "Do you have a recommended amount of salt to use?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Vegetable Broth/Stock from Kirkland Organic No-Salt Seasoning", + "text": "Converting comment to answer.How much salt could a boulion cube have? Certainly no more than the volume of the cube itself. Generally when you make a broth, it needs salt or it tastes insipid, flat and flabby. Just reduce the salt in your recipe by however much boulion cube you are using and it will balance out fine." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it viable to make stock from store bought Kirkland Organic No-Salt Seasoning?" + }, + { + "role": "assistant", + "content": "Generally when you make a broth, it needs salt or it tastes insipid, flat and flabby" + }, + { + "role": "user", + "content": "I'd be ok using a bullion cube but they all seem to be loaded with salt. Do they have those with less salt in them?" + }, + { + "role": "assistant", + "content": "How much salt could a boulion cube have? Certainly no more than the volume of the cube itself" + }, + { + "role": "user", + "content": "How long should it take for a vegetable broth to come to a boil?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How many ingredients should be in my broth? I currently have 22 based on my recipe." + }, + { + "role": "assistant", + "content": "Just reduce the salt in your recipe by however much boulion cube you are using and it will balance out fine" + }, + { + "role": "user", + "content": "Do you have a recommended amount of salt to use?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is organic mustard seed fine to use?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Baking zucchini bread without egg yolks", + "text": "Genetics is actually the greatest affect on cholesterol. Consumption of dietary cholesterol has very little correlation to serum cholesterol in your body and the amount of cholesterol you're going to save by leaving out the egg yolks vs. the impact it has on the resulting bread will hardly be worth it.However, if you wish to proceed then I'd recommedn simply adding about a tablespoon of vegetable oil in replacement of the egg yolks that are being omitted.The fat in the egg yolks is going to assist in minimizing gluten development. Since you've omitted the fat there is probably a bit more gluten formation taking place and thus the fact that it doesn't rise as well. Egg whites have a drying effect on baked goods so that is why the bread is drier than before." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I bake a moist and well risen zucchini bread without egg yolks?" + } + ], + "answers": [ + "I'd recommedn simply adding about a tablespoon of vegetable oil in replacement of the egg yolks that are being omitted", + "I'd recommedn simply adding about a tablespoon of vegetable oil in replacement of the egg yolks that are being omitted", + "I'd recommedn simply adding about a tablespoon of vegetable oil in replacement of the egg yolks", + "I'd recommedn simply adding about a tablespoon of vegetable oil in replacement of the egg yolks that are being omitted" + ] + }, + { + "ctxs": [ + { + "title": "Baking zucchini bread without egg yolks", + "text": "Genetics is actually the greatest affect on cholesterol. Consumption of dietary cholesterol has very little correlation to serum cholesterol in your body and the amount of cholesterol you're going to save by leaving out the egg yolks vs. the impact it has on the resulting bread will hardly be worth it.However, if you wish to proceed then I'd recommedn simply adding about a tablespoon of vegetable oil in replacement of the egg yolks that are being omitted.The fat in the egg yolks is going to assist in minimizing gluten development. Since you've omitted the fat there is probably a bit more gluten formation taking place and thus the fact that it doesn't rise as well. Egg whites have a drying effect on baked goods so that is why the bread is drier than before." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I bake a moist and well risen zucchini bread without egg yolks?" + }, + { + "role": "assistant", + "content": "I'd recommedn simply adding about a tablespoon of vegetable oil in replacement of the egg yolks that are being omitted" + }, + { + "role": "user", + "content": "Would a healthier oil such as olive oil also work?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How much \"buffer\" or margin of error is in food safety guidelines?", + "text": "A lot of the \"time out of fridge\" and similar guidelines must have quite a lot of buffer in a cool domestic kitchen compared to a hot commercial kitchen for which they're written. This is because the temperature is the food is what matters and that will change much more slowly is the ambient temperature is closer to fridge temperature. There's less margin for error in the temperature something must reach to be safe, and even less in things like hand washing and not preparing salad with the same tools as raw chicken.A lot of the commercial rules are about proving it's safe as well, even if shifts change. Much of the advice given here quotes US FDA rules, which go further than many other countries. Recently we had a discussion about Australian guidelines on cooling hot food, which allowed considerably longer. The US still has a higher incidence of food poisoning and especially botulism than many other developed countries, even though it had some of the strictest rules." + } + ], + "messages": [ + { + "role": "user", + "content": "How much \"buffer\" or margin of error is in food safety guidelines?" + } + ], + "answers": [ + "A lot of the \"time out of fridge\" and similar guidelines must have quite a lot of buffer in a cool domestic kitchen compared to a hot commercial kitchen for which they're written", + "A lot of the \"time out of fridge\" and similar guidelines must have quite a lot of buffer in a cool domestic kitchen compared to a hot commercial kitchen for which they're written", + "A lot of the \"time out of fridge\" and similar guidelines must have quite a lot of buffer in a cool domestic kitchen compared to a hot commercial kitchen for which they're written.", + "A lot of the \"time out of fridge\" and similar guidelines must have quite a lot of buffer in a cool domestic kitchen compared to a hot commercial kitchen for which they're written" + ] + }, + { + "ctxs": [ + { + "title": "How much \"buffer\" or margin of error is in food safety guidelines?", + "text": "A lot of the \"time out of fridge\" and similar guidelines must have quite a lot of buffer in a cool domestic kitchen compared to a hot commercial kitchen for which they're written. This is because the temperature is the food is what matters and that will change much more slowly is the ambient temperature is closer to fridge temperature. There's less margin for error in the temperature something must reach to be safe, and even less in things like hand washing and not preparing salad with the same tools as raw chicken.A lot of the commercial rules are about proving it's safe as well, even if shifts change. Much of the advice given here quotes US FDA rules, which go further than many other countries. Recently we had a discussion about Australian guidelines on cooling hot food, which allowed considerably longer. The US still has a higher incidence of food poisoning and especially botulism than many other developed countries, even though it had some of the strictest rules." + } + ], + "messages": [ + { + "role": "user", + "content": "How much \"buffer\" or margin of error is in food safety guidelines?" + }, + { + "role": "assistant", + "content": "A lot of the \"time out of fridge\" and similar guidelines must have quite a lot of buffer in a cool domestic kitchen compared to a hot commercial kitchen for which they're written" + }, + { + "role": "user", + "content": "So: how much difference is there between official food safety doctrine and actual danger?" + } + ], + "answers": [ + "There's less margin for error in the temperature something must reach to be safe, and even less in things like hand washing and not preparing salad with the same tools as raw chicken", + "There's less margin for error in the temperature something must reach to be safe, and even less in things like hand washing and not preparing salad with the same tools as raw chicken", + "A lot of the \"time out of fridge\" and similar guidelines must have quite a lot of buffer in a cool domestic kitchen compared to a hot commercial kitchen for which they're written.", + "must have quite a lot of buffer in a cool domestic kitchen compared to a hot commercial kitchen for which they're written." + ] + }, + { + "ctxs": [ + { + "title": "How much \"buffer\" or margin of error is in food safety guidelines?", + "text": "A lot of the \"time out of fridge\" and similar guidelines must have quite a lot of buffer in a cool domestic kitchen compared to a hot commercial kitchen for which they're written. This is because the temperature is the food is what matters and that will change much more slowly is the ambient temperature is closer to fridge temperature. There's less margin for error in the temperature something must reach to be safe, and even less in things like hand washing and not preparing salad with the same tools as raw chicken.A lot of the commercial rules are about proving it's safe as well, even if shifts change. Much of the advice given here quotes US FDA rules, which go further than many other countries. Recently we had a discussion about Australian guidelines on cooling hot food, which allowed considerably longer. The US still has a higher incidence of food poisoning and especially botulism than many other developed countries, even though it had some of the strictest rules." + } + ], + "messages": [ + { + "role": "user", + "content": "How much \"buffer\" or margin of error is in food safety guidelines?" + }, + { + "role": "assistant", + "content": "A lot of the \"time out of fridge\" and similar guidelines must have quite a lot of buffer in a cool domestic kitchen compared to a hot commercial kitchen for which they're written" + }, + { + "role": "user", + "content": "So: how much difference is there between official food safety doctrine and actual danger?" + }, + { + "role": "assistant", + "content": "There's less margin for error in the temperature something must reach to be safe, and even less in things like hand washing and not preparing salad with the same tools as raw chicken" + }, + { + "role": "user", + "content": "Are there rules that are just oversimplifications in order to minimize human error?" + } + ], + "answers": [ + "A lot of the commercial rules are about proving it's safe as well, even if shifts change", + "A lot of the commercial rules are about proving it's safe as well, even if shifts change", + "A lot of the commercial rules are about proving it's safe as well, even if shifts change", + "A lot of the commercial rules are about proving it's safe as well, even if shifts change" + ] + }, + { + "ctxs": [ + { + "title": "What's special about ahi tuna?", + "text": "As Jolenealaska mentioned in his reply, Ahi is generally yellowfin tuna. I believe you probably see it on restaurant menus a lot either because it is part of your local fish stock or possibly as part of marketing tactics used by the restaurants.All of the true tuna fish species will be nice grilled, with some minor difference in flavor. Personally I would choose the tuna based on sustainability and freshness rather than specie." + } + ], + "messages": [ + { + "role": "user", + "content": "What's special about ahi tuna?" + } + ], + "answers": [ + "I believe you probably see it on restaurant menus a lot either because it is part of your local fish stock or possibly as part of marketing tactics used by the restaurants", + "I believe you probably see it on restaurant menus a lot either because it is part of your local fish stock or possibly as part of marketing tactics used by the restaurants", + "Ahi is generally yellowfin tuna", + "I believe you probably see it on restaurant menus a lot either because it is part of your local fish stock or possibly as part of marketing tactics used by the restaurants" + ] + }, + { + "ctxs": [ + { + "title": "What's special about ahi tuna?", + "text": "As Jolenealaska mentioned in his reply, Ahi is generally yellowfin tuna. I believe you probably see it on restaurant menus a lot either because it is part of your local fish stock or possibly as part of marketing tactics used by the restaurants.All of the true tuna fish species will be nice grilled, with some minor difference in flavor. Personally I would choose the tuna based on sustainability and freshness rather than specie." + } + ], + "messages": [ + { + "role": "user", + "content": "What's special about ahi tuna?" + }, + { + "role": "assistant", + "content": "I believe you probably see it on restaurant menus a lot either because it is part of your local fish stock or possibly as part of marketing tactics used by the restaurants" + }, + { + "role": "user", + "content": "Is it different than other kinds of tuna, like Yellowfin?" + } + ], + "answers": [ + "Ahi is generally yellowfin tuna", + "Ahi is generally yellowfin tuna", + "All of the true tuna fish species will be nice grilled, with some minor difference in flavor.", + "All of the true tuna fish species will be nice grilled, with some minor difference in flavor." + ] + }, + { + "ctxs": [ + { + "title": "What's special about ahi tuna?", + "text": "As Jolenealaska mentioned in his reply, Ahi is generally yellowfin tuna. I believe you probably see it on restaurant menus a lot either because it is part of your local fish stock or possibly as part of marketing tactics used by the restaurants.All of the true tuna fish species will be nice grilled, with some minor difference in flavor. Personally I would choose the tuna based on sustainability and freshness rather than specie." + } + ], + "messages": [ + { + "role": "user", + "content": "What's special about ahi tuna?" + }, + { + "role": "assistant", + "content": "I believe you probably see it on restaurant menus a lot either because it is part of your local fish stock or possibly as part of marketing tactics used by the restaurants" + }, + { + "role": "user", + "content": "Is it different than other kinds of tuna, like Yellowfin?" + }, + { + "role": "assistant", + "content": "Ahi is generally yellowfin tuna" + }, + { + "role": "user", + "content": "Is there a reason it's usually seared rare?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What's special about ahi tuna?", + "text": "As Jolenealaska mentioned in his reply, Ahi is generally yellowfin tuna. I believe you probably see it on restaurant menus a lot either because it is part of your local fish stock or possibly as part of marketing tactics used by the restaurants.All of the true tuna fish species will be nice grilled, with some minor difference in flavor. Personally I would choose the tuna based on sustainability and freshness rather than specie." + } + ], + "messages": [ + { + "role": "user", + "content": "What's special about ahi tuna?" + }, + { + "role": "assistant", + "content": "I believe you probably see it on restaurant menus a lot either because it is part of your local fish stock or possibly as part of marketing tactics used by the restaurants" + }, + { + "role": "user", + "content": "Is it different than other kinds of tuna, like Yellowfin?" + }, + { + "role": "assistant", + "content": "Ahi is generally yellowfin tuna" + }, + { + "role": "user", + "content": "Is there a reason it's usually seared rare?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are there other kinds of tuna to consider making?" + } + ], + "answers": [ + "All of the true tuna fish species will be nice grilled", + "All of the true tuna fish species will be nice grilled", + "Personally I would choose the tuna based on sustainability and freshness rather than specie.", + "Personally I would choose the tuna based on sustainability and freshness rather than specie." + ] + }, + { + "ctxs": [ + { + "title": "What's special about ahi tuna?", + "text": "As Jolenealaska mentioned in his reply, Ahi is generally yellowfin tuna. I believe you probably see it on restaurant menus a lot either because it is part of your local fish stock or possibly as part of marketing tactics used by the restaurants.All of the true tuna fish species will be nice grilled, with some minor difference in flavor. Personally I would choose the tuna based on sustainability and freshness rather than specie." + } + ], + "messages": [ + { + "role": "user", + "content": "What's special about ahi tuna?" + }, + { + "role": "assistant", + "content": "I believe you probably see it on restaurant menus a lot either because it is part of your local fish stock or possibly as part of marketing tactics used by the restaurants" + }, + { + "role": "user", + "content": "Is it different than other kinds of tuna, like Yellowfin?" + }, + { + "role": "assistant", + "content": "Ahi is generally yellowfin tuna" + }, + { + "role": "user", + "content": "Is there a reason it's usually seared rare?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are there other kinds of tuna to consider making?" + }, + { + "role": "assistant", + "content": "All of the true tuna fish species will be nice grilled" + }, + { + "role": "user", + "content": "Is ahi the cheapest?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What's special about ahi tuna?", + "text": "As Jolenealaska mentioned in his reply, Ahi is generally yellowfin tuna. I believe you probably see it on restaurant menus a lot either because it is part of your local fish stock or possibly as part of marketing tactics used by the restaurants.All of the true tuna fish species will be nice grilled, with some minor difference in flavor. Personally I would choose the tuna based on sustainability and freshness rather than specie." + } + ], + "messages": [ + { + "role": "user", + "content": "What's special about ahi tuna?" + }, + { + "role": "assistant", + "content": "I believe you probably see it on restaurant menus a lot either because it is part of your local fish stock or possibly as part of marketing tactics used by the restaurants" + }, + { + "role": "user", + "content": "Is it different than other kinds of tuna, like Yellowfin?" + }, + { + "role": "assistant", + "content": "Ahi is generally yellowfin tuna" + }, + { + "role": "user", + "content": "Is there a reason it's usually seared rare?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are there other kinds of tuna to consider making?" + }, + { + "role": "assistant", + "content": "All of the true tuna fish species will be nice grilled" + }, + { + "role": "user", + "content": "Is ahi the cheapest?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How do you suggest I make tuna?" + } + ], + "answers": [ + "grilled", + "grilled", + "All of the true tuna fish species will be nice grilled, with some minor difference in flavor.", + "All of the true tuna fish species will be nice grilled" + ] + }, + { + "ctxs": [ + { + "title": "Chicken stock and inosinate", + "text": "Most raw meats contain high levels of glutamic acid bound in the proteins. Glutimates (the salts of the glutamic acid) are what impart the flavor of umami. Inosinate is one such salt. Proteins need to be broken down (cooked) to release the glutimates. I have not been able to find a minimum temperature or time, but it is clear that cooking is necessary. However, you should also keep in mind that the umami flavor in a chicken stock comes from multiple sources, as vegetables also contain glutimates.Cooking a chicken for 45 minutes in a pressure cooker will clearly result in over-cooked chicken. In terms of the release of glutimates, a pressure cooker does not appear to be more advantageous than a traditional pot. It certainly makes the production of stock quicker.I would suggest three options: (a) save chicken scraps (bones, necks, wing tips, etc) for the specific purpose of making stock, and don't worry about over cooking the chicken, just make a good stock, (b) same as suggestion (a) except purchase less expensive legs (for example) to make stock, or (c) poach a chicken to your desired doneness and use the poaching liquid as a stock...or as the liquid portion of a more rich stock as a second step." + } + ], + "messages": [ + { + "role": "user", + "content": "How long should I pressure cook a chicken to extract the inosinate for stock?" + } + ], + "answers": [ + "Cooking a chicken for 45 minutes in a pressure cooker will clearly result in over-cooked chicken", + "Cooking a chicken for 45 minutes in a pressure cooker will clearly result in over-cooked chicken", + "Cooking a chicken for 45 minutes in a pressure cooker will clearly result in over-cooked chicken", + "I have not been able to find a minimum temperature or time, but it is clear that cooking is necessary." + ] + }, + { + "ctxs": [ + { + "title": "Chicken stock and inosinate", + "text": "Most raw meats contain high levels of glutamic acid bound in the proteins. Glutimates (the salts of the glutamic acid) are what impart the flavor of umami. Inosinate is one such salt. Proteins need to be broken down (cooked) to release the glutimates. I have not been able to find a minimum temperature or time, but it is clear that cooking is necessary. However, you should also keep in mind that the umami flavor in a chicken stock comes from multiple sources, as vegetables also contain glutimates.Cooking a chicken for 45 minutes in a pressure cooker will clearly result in over-cooked chicken. In terms of the release of glutimates, a pressure cooker does not appear to be more advantageous than a traditional pot. It certainly makes the production of stock quicker.I would suggest three options: (a) save chicken scraps (bones, necks, wing tips, etc) for the specific purpose of making stock, and don't worry about over cooking the chicken, just make a good stock, (b) same as suggestion (a) except purchase less expensive legs (for example) to make stock, or (c) poach a chicken to your desired doneness and use the poaching liquid as a stock...or as the liquid portion of a more rich stock as a second step." + } + ], + "messages": [ + { + "role": "user", + "content": "How long should I pressure cook a chicken to extract the inosinate for stock?" + }, + { + "role": "assistant", + "content": "Cooking a chicken for 45 minutes in a pressure cooker will clearly result in over-cooked chicken" + }, + { + "role": "user", + "content": "How much time would you suggest instead?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Chicken stock and inosinate", + "text": "Most raw meats contain high levels of glutamic acid bound in the proteins. Glutimates (the salts of the glutamic acid) are what impart the flavor of umami. Inosinate is one such salt. Proteins need to be broken down (cooked) to release the glutimates. I have not been able to find a minimum temperature or time, but it is clear that cooking is necessary. However, you should also keep in mind that the umami flavor in a chicken stock comes from multiple sources, as vegetables also contain glutimates.Cooking a chicken for 45 minutes in a pressure cooker will clearly result in over-cooked chicken. In terms of the release of glutimates, a pressure cooker does not appear to be more advantageous than a traditional pot. It certainly makes the production of stock quicker.I would suggest three options: (a) save chicken scraps (bones, necks, wing tips, etc) for the specific purpose of making stock, and don't worry about over cooking the chicken, just make a good stock, (b) same as suggestion (a) except purchase less expensive legs (for example) to make stock, or (c) poach a chicken to your desired doneness and use the poaching liquid as a stock...or as the liquid portion of a more rich stock as a second step." + } + ], + "messages": [ + { + "role": "user", + "content": "How long should I pressure cook a chicken to extract the inosinate for stock?" + }, + { + "role": "assistant", + "content": "Cooking a chicken for 45 minutes in a pressure cooker will clearly result in over-cooked chicken" + }, + { + "role": "user", + "content": "How much time would you suggest instead?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there a better way to make stock than a pressure cooker?" + } + ], + "answers": [ + "In terms of the release of glutimates, a pressure cooker does not appear to be more advantageous than a traditional pot", + "In terms of the release of glutimates, a pressure cooker does not appear to be more advantageous than a traditional pot", + "It certainly makes the production of stock quicker.", + "In terms of the release of glutimates, a pressure cooker does not appear to be more advantageous than a traditional pot" + ] + }, + { + "ctxs": [ + { + "title": "Chicken stock and inosinate", + "text": "Most raw meats contain high levels of glutamic acid bound in the proteins. Glutimates (the salts of the glutamic acid) are what impart the flavor of umami. Inosinate is one such salt. Proteins need to be broken down (cooked) to release the glutimates. I have not been able to find a minimum temperature or time, but it is clear that cooking is necessary. However, you should also keep in mind that the umami flavor in a chicken stock comes from multiple sources, as vegetables also contain glutimates.Cooking a chicken for 45 minutes in a pressure cooker will clearly result in over-cooked chicken. In terms of the release of glutimates, a pressure cooker does not appear to be more advantageous than a traditional pot. It certainly makes the production of stock quicker.I would suggest three options: (a) save chicken scraps (bones, necks, wing tips, etc) for the specific purpose of making stock, and don't worry about over cooking the chicken, just make a good stock, (b) same as suggestion (a) except purchase less expensive legs (for example) to make stock, or (c) poach a chicken to your desired doneness and use the poaching liquid as a stock...or as the liquid portion of a more rich stock as a second step." + } + ], + "messages": [ + { + "role": "user", + "content": "How long should I pressure cook a chicken to extract the inosinate for stock?" + }, + { + "role": "assistant", + "content": "Cooking a chicken for 45 minutes in a pressure cooker will clearly result in over-cooked chicken" + }, + { + "role": "user", + "content": "How much time would you suggest instead?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there a better way to make stock than a pressure cooker?" + }, + { + "role": "assistant", + "content": "In terms of the release of glutimates, a pressure cooker does not appear to be more advantageous than a traditional pot" + }, + { + "role": "user", + "content": "Do you have a rough estimate of how much time I should cook it in a traditional pot?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Chicken stock and inosinate", + "text": "Most raw meats contain high levels of glutamic acid bound in the proteins. Glutimates (the salts of the glutamic acid) are what impart the flavor of umami. Inosinate is one such salt. Proteins need to be broken down (cooked) to release the glutimates. I have not been able to find a minimum temperature or time, but it is clear that cooking is necessary. However, you should also keep in mind that the umami flavor in a chicken stock comes from multiple sources, as vegetables also contain glutimates.Cooking a chicken for 45 minutes in a pressure cooker will clearly result in over-cooked chicken. In terms of the release of glutimates, a pressure cooker does not appear to be more advantageous than a traditional pot. It certainly makes the production of stock quicker.I would suggest three options: (a) save chicken scraps (bones, necks, wing tips, etc) for the specific purpose of making stock, and don't worry about over cooking the chicken, just make a good stock, (b) same as suggestion (a) except purchase less expensive legs (for example) to make stock, or (c) poach a chicken to your desired doneness and use the poaching liquid as a stock...or as the liquid portion of a more rich stock as a second step." + } + ], + "messages": [ + { + "role": "user", + "content": "How long should I pressure cook a chicken to extract the inosinate for stock?" + }, + { + "role": "assistant", + "content": "Cooking a chicken for 45 minutes in a pressure cooker will clearly result in over-cooked chicken" + }, + { + "role": "user", + "content": "How much time would you suggest instead?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there a better way to make stock than a pressure cooker?" + }, + { + "role": "assistant", + "content": "In terms of the release of glutimates, a pressure cooker does not appear to be more advantageous than a traditional pot" + }, + { + "role": "user", + "content": "Do you have a rough estimate of how much time I should cook it in a traditional pot?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Will the chicken be tender if cooked in a traditional pot?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What are some seasonings that can spice up a bland frozen chicken alfredo?", + "text": "Well, an Alfredo sauce is supposed to taste mostly buttery, with the addition of the umami taste that comes from Parmesan. You could always add spicy stuff to it, but that will change the taste into something completely different. If you want to stay true to the basics of an alfredo dish, try adding a handful of freshly grated Parmesan and (to add to the rich umami taste) some chopped sundried tomatoes. Herbs that go well with this dish are oregano and sage." + } + ], + "messages": [ + { + "role": "user", + "content": "What are some seasonings that can spice up a bland frozen chicken alfredo? Italian seasoning ceyanne papper, and garlic." + } + ], + "answers": [ + "Herbs that go well with this dish are oregano and sage", + "Herbs that go well with this dish are oregano and sage", + "lfredo sauce is supposed to taste mostly buttery, with the addition of the umami taste that comes from Parmesan", + "try adding a handful of freshly grated Parmesan and (to add to the rich umami taste) some chopped sundried tomatoes. Herbs that go well with this dish are oregano and sage." + ] + }, + { + "ctxs": [ + { + "title": "What are some seasonings that can spice up a bland frozen chicken alfredo?", + "text": "Well, an Alfredo sauce is supposed to taste mostly buttery, with the addition of the umami taste that comes from Parmesan. You could always add spicy stuff to it, but that will change the taste into something completely different. If you want to stay true to the basics of an alfredo dish, try adding a handful of freshly grated Parmesan and (to add to the rich umami taste) some chopped sundried tomatoes. Herbs that go well with this dish are oregano and sage." + } + ], + "messages": [ + { + "role": "user", + "content": "What are some seasonings that can spice up a bland frozen chicken alfredo? Italian seasoning ceyanne papper, and garlic." + }, + { + "role": "assistant", + "content": "Herbs that go well with this dish are oregano and sage" + }, + { + "role": "user", + "content": "How do you get rid of the taset of blood in chicken after adding the seasonings?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What are some seasonings that can spice up a bland frozen chicken alfredo?", + "text": "Well, an Alfredo sauce is supposed to taste mostly buttery, with the addition of the umami taste that comes from Parmesan. You could always add spicy stuff to it, but that will change the taste into something completely different. If you want to stay true to the basics of an alfredo dish, try adding a handful of freshly grated Parmesan and (to add to the rich umami taste) some chopped sundried tomatoes. Herbs that go well with this dish are oregano and sage." + } + ], + "messages": [ + { + "role": "user", + "content": "What are some seasonings that can spice up a bland frozen chicken alfredo? Italian seasoning ceyanne papper, and garlic." + }, + { + "role": "assistant", + "content": "Herbs that go well with this dish are oregano and sage" + }, + { + "role": "user", + "content": "How do you get rid of the taset of blood in chicken after adding the seasonings?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Sometimes I want to eat chicken salad, but the blood taste is present after being cooked. What about a marinade overnight even though the chicken is frozen?" + } + ], + "answers": [ + "You could always add spicy stuff to it, but that will change the taste into something completely different", + "You could always add spicy stuff to it, but that will change the taste into something completely different", + "You could always add spicy stuff to it, but that will change the taste into something completely different.", + "You could always add spicy stuff to it, but that will change the taste into something completely different" + ] + }, + { + "ctxs": [ + { + "title": "What are some seasonings that can spice up a bland frozen chicken alfredo?", + "text": "Well, an Alfredo sauce is supposed to taste mostly buttery, with the addition of the umami taste that comes from Parmesan. You could always add spicy stuff to it, but that will change the taste into something completely different. If you want to stay true to the basics of an alfredo dish, try adding a handful of freshly grated Parmesan and (to add to the rich umami taste) some chopped sundried tomatoes. Herbs that go well with this dish are oregano and sage." + } + ], + "messages": [ + { + "role": "user", + "content": "What are some seasonings that can spice up a bland frozen chicken alfredo? Italian seasoning ceyanne papper, and garlic." + }, + { + "role": "assistant", + "content": "Herbs that go well with this dish are oregano and sage" + }, + { + "role": "user", + "content": "How do you get rid of the taset of blood in chicken after adding the seasonings?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Sometimes I want to eat chicken salad, but the blood taste is present after being cooked. What about a marinade overnight even though the chicken is frozen?" + }, + { + "role": "assistant", + "content": "You could always add spicy stuff to it, but that will change the taste into something completely different" + }, + { + "role": "user", + "content": "Okay. I like to bake my chicken, but it tastes bland. what about adding different vegetables and liquid?" + } + ], + "answers": [ + "try adding a handful of freshly grated Parmesan and (to add to the rich umami taste) some chopped sundried tomatoes", + "try adding a handful of freshly grated Parmesan and (to add to the rich umami taste) some chopped sundried tomatoes", + "try adding a handful of freshly grated Parmesan and (to add to the rich umami taste) some chopped sundried tomatoes", + "some chopped sundried tomatoes. Herbs that go well with this dish are oregano and sage." + ] + }, + { + "ctxs": [ + { + "title": "What are some seasonings that can spice up a bland frozen chicken alfredo?", + "text": "Well, an Alfredo sauce is supposed to taste mostly buttery, with the addition of the umami taste that comes from Parmesan. You could always add spicy stuff to it, but that will change the taste into something completely different. If you want to stay true to the basics of an alfredo dish, try adding a handful of freshly grated Parmesan and (to add to the rich umami taste) some chopped sundried tomatoes. Herbs that go well with this dish are oregano and sage." + } + ], + "messages": [ + { + "role": "user", + "content": "What are some seasonings that can spice up a bland frozen chicken alfredo? Italian seasoning ceyanne papper, and garlic." + }, + { + "role": "assistant", + "content": "Herbs that go well with this dish are oregano and sage" + }, + { + "role": "user", + "content": "How do you get rid of the taset of blood in chicken after adding the seasonings?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Sometimes I want to eat chicken salad, but the blood taste is present after being cooked. What about a marinade overnight even though the chicken is frozen?" + }, + { + "role": "assistant", + "content": "You could always add spicy stuff to it, but that will change the taste into something completely different" + }, + { + "role": "user", + "content": "Okay. I like to bake my chicken, but it tastes bland. what about adding different vegetables and liquid?" + }, + { + "role": "assistant", + "content": "try adding a handful of freshly grated Parmesan and (to add to the rich umami taste) some chopped sundried tomatoes" + }, + { + "role": "user", + "content": "Does cooking time impact the flavor of the chicken?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What are some seasonings that can spice up a bland frozen chicken alfredo?", + "text": "Well, an Alfredo sauce is supposed to taste mostly buttery, with the addition of the umami taste that comes from Parmesan. You could always add spicy stuff to it, but that will change the taste into something completely different. If you want to stay true to the basics of an alfredo dish, try adding a handful of freshly grated Parmesan and (to add to the rich umami taste) some chopped sundried tomatoes. Herbs that go well with this dish are oregano and sage." + } + ], + "messages": [ + { + "role": "user", + "content": "What are some seasonings that can spice up a bland frozen chicken alfredo? Italian seasoning ceyanne papper, and garlic." + }, + { + "role": "assistant", + "content": "Herbs that go well with this dish are oregano and sage" + }, + { + "role": "user", + "content": "How do you get rid of the taset of blood in chicken after adding the seasonings?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Sometimes I want to eat chicken salad, but the blood taste is present after being cooked. What about a marinade overnight even though the chicken is frozen?" + }, + { + "role": "assistant", + "content": "You could always add spicy stuff to it, but that will change the taste into something completely different" + }, + { + "role": "user", + "content": "Okay. I like to bake my chicken, but it tastes bland. what about adding different vegetables and liquid?" + }, + { + "role": "assistant", + "content": "try adding a handful of freshly grated Parmesan and (to add to the rich umami taste) some chopped sundried tomatoes" + }, + { + "role": "user", + "content": "Does cooking time impact the flavor of the chicken?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What about baking it in broth and broccoli, and onions?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Bake and then Broil instead of flipping?", + "text": "The reason for turning the food when baking is so the side that is in contact with the pan can get hit by the hot air. In the case of turning on the bake and then turning on the broil, you would still have the medium of what ever your food is sitting in. If you are willing to elevated your food above a drip pan, turn on just the bottom heating coil (if possible), and set the food directly on the rack you could eliminate the need of turning halfway through the process." + } + ], + "messages": [ + { + "role": "user", + "content": "Instead of flipping in the oven, should I bake and then broil my dishes?" + } + ], + "answers": [ + "The reason for turning the food when baking is so the side that is in contact with the pan can get hit by the hot air", + "The reason for turning the food when baking is so the side that is in contact with the pan can get hit by the hot air", + "The reason for turning the food when baking is so the side that is in contact with the pan can get hit by the hot air", + "In the case of turning on the bake and then turning on the broil, you would still have the medium of what ever your food is sitting in." + ] + }, + { + "ctxs": [ + { + "title": "Bake and then Broil instead of flipping?", + "text": "The reason for turning the food when baking is so the side that is in contact with the pan can get hit by the hot air. In the case of turning on the bake and then turning on the broil, you would still have the medium of what ever your food is sitting in. If you are willing to elevated your food above a drip pan, turn on just the bottom heating coil (if possible), and set the food directly on the rack you could eliminate the need of turning halfway through the process." + } + ], + "messages": [ + { + "role": "user", + "content": "Instead of flipping in the oven, should I bake and then broil my dishes?" + }, + { + "role": "assistant", + "content": "The reason for turning the food when baking is so the side that is in contact with the pan can get hit by the hot air" + }, + { + "role": "user", + "content": "Can I just switch from bake the broil midway so that both sides cook evenly?" + } + ], + "answers": [ + "In the case of turning on the bake and then turning on the broil, you would still have the medium of what ever your food is sitting in", + "In the case of turning on the bake and then turning on the broil, you would still have the medium of what ever your food is sitting in", + "In the case of turning on the bake and then turning on the broil, you would still have the medium of what ever your food is sitting in.", + "In the case of turning on the bake and then turning on the broil, you would still have the medium of what ever your food is sitting in." + ] + }, + { + "ctxs": [ + { + "title": "Bake and then Broil instead of flipping?", + "text": "The reason for turning the food when baking is so the side that is in contact with the pan can get hit by the hot air. In the case of turning on the bake and then turning on the broil, you would still have the medium of what ever your food is sitting in. If you are willing to elevated your food above a drip pan, turn on just the bottom heating coil (if possible), and set the food directly on the rack you could eliminate the need of turning halfway through the process." + } + ], + "messages": [ + { + "role": "user", + "content": "Instead of flipping in the oven, should I bake and then broil my dishes?" + }, + { + "role": "assistant", + "content": "The reason for turning the food when baking is so the side that is in contact with the pan can get hit by the hot air" + }, + { + "role": "user", + "content": "Can I just switch from bake the broil midway so that both sides cook evenly?" + }, + { + "role": "assistant", + "content": "In the case of turning on the bake and then turning on the broil, you would still have the medium of what ever your food is sitting in" + }, + { + "role": "user", + "content": "So I still need to turn them because of the pan?" + } + ], + "answers": [ + "set the food directly on the rack you could eliminate the need of turning halfway through the process", + "set the food directly on the rack you could eliminate the need of turning halfway through the process", + "If you are willing to elevated your food above a drip pan, turn on just the bottom heating coil", + "If you are willing to elevated your food above a drip pan, turn on just the bottom heating coil (if possible), and set the food directly on the rack you could eliminate the need of turning" + ] + }, + { + "ctxs": [ + { + "title": "Bake and then Broil instead of flipping?", + "text": "The reason for turning the food when baking is so the side that is in contact with the pan can get hit by the hot air. In the case of turning on the bake and then turning on the broil, you would still have the medium of what ever your food is sitting in. If you are willing to elevated your food above a drip pan, turn on just the bottom heating coil (if possible), and set the food directly on the rack you could eliminate the need of turning halfway through the process." + } + ], + "messages": [ + { + "role": "user", + "content": "Instead of flipping in the oven, should I bake and then broil my dishes?" + }, + { + "role": "assistant", + "content": "The reason for turning the food when baking is so the side that is in contact with the pan can get hit by the hot air" + }, + { + "role": "user", + "content": "Can I just switch from bake the broil midway so that both sides cook evenly?" + }, + { + "role": "assistant", + "content": "In the case of turning on the bake and then turning on the broil, you would still have the medium of what ever your food is sitting in" + }, + { + "role": "user", + "content": "So I still need to turn them because of the pan?" + }, + { + "role": "assistant", + "content": "set the food directly on the rack you could eliminate the need of turning halfway through the process" + }, + { + "role": "user", + "content": "Would chicken wings be good on the rack?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Bake and then Broil instead of flipping?", + "text": "The reason for turning the food when baking is so the side that is in contact with the pan can get hit by the hot air. In the case of turning on the bake and then turning on the broil, you would still have the medium of what ever your food is sitting in. If you are willing to elevated your food above a drip pan, turn on just the bottom heating coil (if possible), and set the food directly on the rack you could eliminate the need of turning halfway through the process." + } + ], + "messages": [ + { + "role": "user", + "content": "Instead of flipping in the oven, should I bake and then broil my dishes?" + }, + { + "role": "assistant", + "content": "The reason for turning the food when baking is so the side that is in contact with the pan can get hit by the hot air" + }, + { + "role": "user", + "content": "Can I just switch from bake the broil midway so that both sides cook evenly?" + }, + { + "role": "assistant", + "content": "In the case of turning on the bake and then turning on the broil, you would still have the medium of what ever your food is sitting in" + }, + { + "role": "user", + "content": "So I still need to turn them because of the pan?" + }, + { + "role": "assistant", + "content": "set the food directly on the rack you could eliminate the need of turning halfway through the process" + }, + { + "role": "user", + "content": "Would chicken wings be good on the rack?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How about cleanup for items cooked on the rack, how should I clean my oven afterwards?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Bake and then Broil instead of flipping?", + "text": "The reason for turning the food when baking is so the side that is in contact with the pan can get hit by the hot air. In the case of turning on the bake and then turning on the broil, you would still have the medium of what ever your food is sitting in. If you are willing to elevated your food above a drip pan, turn on just the bottom heating coil (if possible), and set the food directly on the rack you could eliminate the need of turning halfway through the process." + } + ], + "messages": [ + { + "role": "user", + "content": "Instead of flipping in the oven, should I bake and then broil my dishes?" + }, + { + "role": "assistant", + "content": "The reason for turning the food when baking is so the side that is in contact with the pan can get hit by the hot air" + }, + { + "role": "user", + "content": "Can I just switch from bake the broil midway so that both sides cook evenly?" + }, + { + "role": "assistant", + "content": "In the case of turning on the bake and then turning on the broil, you would still have the medium of what ever your food is sitting in" + }, + { + "role": "user", + "content": "So I still need to turn them because of the pan?" + }, + { + "role": "assistant", + "content": "set the food directly on the rack you could eliminate the need of turning halfway through the process" + }, + { + "role": "user", + "content": "Would chicken wings be good on the rack?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How about cleanup for items cooked on the rack, how should I clean my oven afterwards?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there any other advice you can offer?" + } + ], + "answers": [ + "If you are willing to elevated your food above a drip pan, turn on just the bottom heating coil (if possible", + "If you are willing to elevated your food above a drip pan, turn on just the bottom heating coil (if possible", + "If you are willing to elevated your food above a drip pan, turn on just the bottom heating coil (if possible", + "If you are willing to elevated your food above a drip pan, turn on just the bottom heating coil (if possible" + ] + }, + { + "ctxs": [ + { + "title": "What is this slimy coloured stuff growing in my plates?", + "text": "My first guess is oil deposits that have hardened through oxidation. Especially the highly unsaturated oils are prone to oxidation, which will after a while lead to insoluble deposits (like in the original oil paints, where the linseed oil polymerises after prolonged contact with air). It's hard to remove as it's not brittle, and deforms rather than breaking, like an oil varnish.(are those items you show plates, or pan covers/lids?)It doesn't look like any kind of mold." + } + ], + "messages": [ + { + "role": "user", + "content": "What is this slimy coloured stuff growing in my plates?" + } + ], + "answers": [ + "My first guess is oil deposits that have hardened through oxidation", + "My first guess is oil deposits that have hardened through oxidation", + "My first guess is oil deposits that have hardened through oxidation.", + "My first guess is oil deposits that have hardened through oxidation." + ] + }, + { + "ctxs": [ + { + "title": "What is this slimy coloured stuff growing in my plates?", + "text": "My first guess is oil deposits that have hardened through oxidation. Especially the highly unsaturated oils are prone to oxidation, which will after a while lead to insoluble deposits (like in the original oil paints, where the linseed oil polymerises after prolonged contact with air). It's hard to remove as it's not brittle, and deforms rather than breaking, like an oil varnish.(are those items you show plates, or pan covers/lids?)It doesn't look like any kind of mold." + } + ], + "messages": [ + { + "role": "user", + "content": "What is this slimy coloured stuff growing in my plates?" + }, + { + "role": "assistant", + "content": "My first guess is oil deposits that have hardened through oxidation" + }, + { + "role": "user", + "content": "Do you know how to clean them?" + } + ], + "answers": [ + "It's hard to remove as it's not brittle, and deforms rather than breaking, like an oil varnish", + "It's hard to remove as it's not brittle, and deforms rather than breaking, like an oil varnish", + "It's hard to remove as it's not brittle, and deforms rather than breaking, like an oil varnish", + "It's hard to remove as it's not brittle, and deforms rather than breaking, like an oil varnish" + ] + }, + { + "ctxs": [ + { + "title": "What is this slimy coloured stuff growing in my plates?", + "text": "My first guess is oil deposits that have hardened through oxidation. Especially the highly unsaturated oils are prone to oxidation, which will after a while lead to insoluble deposits (like in the original oil paints, where the linseed oil polymerises after prolonged contact with air). It's hard to remove as it's not brittle, and deforms rather than breaking, like an oil varnish.(are those items you show plates, or pan covers/lids?)It doesn't look like any kind of mold." + } + ], + "messages": [ + { + "role": "user", + "content": "What is this slimy coloured stuff growing in my plates?" + }, + { + "role": "assistant", + "content": "My first guess is oil deposits that have hardened through oxidation" + }, + { + "role": "user", + "content": "Do you know how to clean them?" + }, + { + "role": "assistant", + "content": "It's hard to remove as it's not brittle, and deforms rather than breaking, like an oil varnish" + }, + { + "role": "user", + "content": "Is there a cleaner you recommend?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What is this slimy coloured stuff growing in my plates?", + "text": "My first guess is oil deposits that have hardened through oxidation. Especially the highly unsaturated oils are prone to oxidation, which will after a while lead to insoluble deposits (like in the original oil paints, where the linseed oil polymerises after prolonged contact with air). It's hard to remove as it's not brittle, and deforms rather than breaking, like an oil varnish.(are those items you show plates, or pan covers/lids?)It doesn't look like any kind of mold." + } + ], + "messages": [ + { + "role": "user", + "content": "What is this slimy coloured stuff growing in my plates?" + }, + { + "role": "assistant", + "content": "My first guess is oil deposits that have hardened through oxidation" + }, + { + "role": "user", + "content": "Do you know how to clean them?" + }, + { + "role": "assistant", + "content": "It's hard to remove as it's not brittle, and deforms rather than breaking, like an oil varnish" + }, + { + "role": "user", + "content": "Is there a cleaner you recommend?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there a way to stop it from forming in the first place?" + } + ], + "answers": [ + "the highly unsaturated oils are prone to oxidation, which will after a while lead to insoluble deposits", + "the highly unsaturated oils are prone to oxidation, which will after a while lead to insoluble deposits", + "the highly unsaturated oils are prone to oxidation, which will after a while lead to insoluble deposits", + "the highly unsaturated oils are prone to oxidation, which will after a while lead to insoluble deposits" + ] + }, + { + "ctxs": [ + { + "title": "What is this slimy coloured stuff growing in my plates?", + "text": "My first guess is oil deposits that have hardened through oxidation. Especially the highly unsaturated oils are prone to oxidation, which will after a while lead to insoluble deposits (like in the original oil paints, where the linseed oil polymerises after prolonged contact with air). It's hard to remove as it's not brittle, and deforms rather than breaking, like an oil varnish.(are those items you show plates, or pan covers/lids?)It doesn't look like any kind of mold." + } + ], + "messages": [ + { + "role": "user", + "content": "What is this slimy coloured stuff growing in my plates?" + }, + { + "role": "assistant", + "content": "My first guess is oil deposits that have hardened through oxidation" + }, + { + "role": "user", + "content": "Do you know how to clean them?" + }, + { + "role": "assistant", + "content": "It's hard to remove as it's not brittle, and deforms rather than breaking, like an oil varnish" + }, + { + "role": "user", + "content": "Is there a cleaner you recommend?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there a way to stop it from forming in the first place?" + }, + { + "role": "assistant", + "content": "the highly unsaturated oils are prone to oxidation, which will after a while lead to insoluble deposits" + }, + { + "role": "user", + "content": "Is there something else it might be that is more brittle and hard?" + } + ], + "answers": [ + "It doesn't look like any kind of mold", + "It doesn't look like any kind of mold", + "My first guess is oil deposits that have hardened through oxidation.", + "It doesn't look like any kind of mold" + ] + }, + { + "ctxs": [ + { + "title": "How to smoke chicken without it coming out tough?", + "text": "Chicken is difficult to get right in a smoker. Cooking at really low temperatures can result in a rubbery skin. Chicken is one meat where I've never seen the need to go low/slow. Brine the bird if you're worried about drying it out or if you want to get some extra flavor into the meat, but it's not necessary. In any event, make sure you get the skin dry before cooking. Overnight in the fridge should do the trick. I like to rub the skin with vegetable oil and BBQ rub (or sometimes just salt & pepper) and cook it at around 300-350f on the smoker. Not only does it cook faster, it also doesn't take on an overwhelming amount of smoke." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I smoke chicken without it getting tough?" + } + ], + "answers": [ + "ow temperatures can result in a rubbery skin. Chicken is one meat where I've never seen the need to go low/slow. Brine the bird if you're worried about drying it out", + "ow temperatures can result in a rubbery skin. Chicken is one meat where I've never seen the need to go low/slow. Brine the bird if you're worried about drying it out", + "Chicken is difficult to get right in a smoker", + "Brine the bird if you're worried about drying it out or if you want to get some extra flavor into the meat" + ] + }, + { + "ctxs": [ + { + "title": "How to smoke chicken without it coming out tough?", + "text": "Chicken is difficult to get right in a smoker. Cooking at really low temperatures can result in a rubbery skin. Chicken is one meat where I've never seen the need to go low/slow. Brine the bird if you're worried about drying it out or if you want to get some extra flavor into the meat, but it's not necessary. In any event, make sure you get the skin dry before cooking. Overnight in the fridge should do the trick. I like to rub the skin with vegetable oil and BBQ rub (or sometimes just salt & pepper) and cook it at around 300-350f on the smoker. Not only does it cook faster, it also doesn't take on an overwhelming amount of smoke." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I smoke chicken without it getting tough?" + }, + { + "role": "assistant", + "content": "ow temperatures can result in a rubbery skin. Chicken is one meat where I've never seen the need to go low/slow. Brine the bird if you're worried about drying it out" + }, + { + "role": "user", + "content": "What is a brine?" + } + ], + "answers": [ + "I like to rub the skin with vegetable oil and BBQ rub", + "I like to rub the skin with vegetable oil and BBQ rub", + "I like to rub the skin with vegetable oil and BBQ rub", + "I like to rub the skin with vegetable oil and BBQ rub" + ] + }, + { + "ctxs": [ + { + "title": "How to smoke chicken without it coming out tough?", + "text": "Chicken is difficult to get right in a smoker. Cooking at really low temperatures can result in a rubbery skin. Chicken is one meat where I've never seen the need to go low/slow. Brine the bird if you're worried about drying it out or if you want to get some extra flavor into the meat, but it's not necessary. In any event, make sure you get the skin dry before cooking. Overnight in the fridge should do the trick. I like to rub the skin with vegetable oil and BBQ rub (or sometimes just salt & pepper) and cook it at around 300-350f on the smoker. Not only does it cook faster, it also doesn't take on an overwhelming amount of smoke." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I smoke chicken without it getting tough?" + }, + { + "role": "assistant", + "content": "ow temperatures can result in a rubbery skin. Chicken is one meat where I've never seen the need to go low/slow. Brine the bird if you're worried about drying it out" + }, + { + "role": "user", + "content": "What is a brine?" + }, + { + "role": "assistant", + "content": "I like to rub the skin with vegetable oil and BBQ rub" + }, + { + "role": "user", + "content": "how long do I cook it for?" + } + ], + "answers": [ + "I like to rub the skin with vegetable oil and BBQ rub (or sometimes just salt & pepper) and cook it at around 300-350f on the smoker. Not only does it cook faster", + "I like to rub the skin with vegetable oil and BBQ rub (or sometimes just salt & pepper) and cook it at around 300-350f on the smoker. Not only does it cook faster", + "I like to rub the skin with vegetable oil and BBQ rub (or sometimes just salt & pepper) and cook it at around 300-350f on the smoker. Not only does it cook faster", + "I like to rub the skin with vegetable oil and BBQ rub (or sometimes just salt & pepper) and cook it at around 300-350f on the smoker. Not only does it cook faster" + ] + }, + { + "ctxs": [ + { + "title": "How to smoke chicken without it coming out tough?", + "text": "Chicken is difficult to get right in a smoker. Cooking at really low temperatures can result in a rubbery skin. Chicken is one meat where I've never seen the need to go low/slow. Brine the bird if you're worried about drying it out or if you want to get some extra flavor into the meat, but it's not necessary. In any event, make sure you get the skin dry before cooking. Overnight in the fridge should do the trick. I like to rub the skin with vegetable oil and BBQ rub (or sometimes just salt & pepper) and cook it at around 300-350f on the smoker. Not only does it cook faster, it also doesn't take on an overwhelming amount of smoke." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I smoke chicken without it getting tough?" + }, + { + "role": "assistant", + "content": "ow temperatures can result in a rubbery skin. Chicken is one meat where I've never seen the need to go low/slow. Brine the bird if you're worried about drying it out" + }, + { + "role": "user", + "content": "What is a brine?" + }, + { + "role": "assistant", + "content": "I like to rub the skin with vegetable oil and BBQ rub" + }, + { + "role": "user", + "content": "how long do I cook it for?" + }, + { + "role": "assistant", + "content": "I like to rub the skin with vegetable oil and BBQ rub (or sometimes just salt & pepper) and cook it at around 300-350f on the smoker. Not only does it cook faster" + }, + { + "role": "user", + "content": "do I need to wrap it or anything?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Frying - Oil foams", + "text": "You are right that the moisture in the potatoes are what's causing the oil to 'foam'. If you don't dry your potatoes sufficiently they can quite easily cause the oil to 'boil' explosively out of the frier; this is why you never pour water on a deep-fat pan fire.There are various ways to dry out your chips/straws, but one of the most effective ways to is to lay them out on a tray or plate and put them, uncovered, in the fridge for a couple of hours, making sure there are no strong odours in there first. Not only will this prevent too much foaming, it will result in really crisp chips!" + } + ], + "messages": [ + { + "role": "user", + "content": "Why does y oil foam?" + } + ], + "answers": [ + "the moisture in the potatoes are what's causing the oil to 'foam", + "the moisture in the potatoes are what's causing the oil to 'foam", + "the moisture in the potatoes", + "the moisture in the potatoes are what's causing the oil to 'foam'" + ] + }, + { + "ctxs": [ + { + "title": "Frying - Oil foams", + "text": "You are right that the moisture in the potatoes are what's causing the oil to 'foam'. If you don't dry your potatoes sufficiently they can quite easily cause the oil to 'boil' explosively out of the frier; this is why you never pour water on a deep-fat pan fire.There are various ways to dry out your chips/straws, but one of the most effective ways to is to lay them out on a tray or plate and put them, uncovered, in the fridge for a couple of hours, making sure there are no strong odours in there first. Not only will this prevent too much foaming, it will result in really crisp chips!" + } + ], + "messages": [ + { + "role": "user", + "content": "Why does y oil foam?" + }, + { + "role": "assistant", + "content": "the moisture in the potatoes are what's causing the oil to 'foam" + }, + { + "role": "user", + "content": "Is that why the frying takes longer as well?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Frying - Oil foams", + "text": "You are right that the moisture in the potatoes are what's causing the oil to 'foam'. If you don't dry your potatoes sufficiently they can quite easily cause the oil to 'boil' explosively out of the frier; this is why you never pour water on a deep-fat pan fire.There are various ways to dry out your chips/straws, but one of the most effective ways to is to lay them out on a tray or plate and put them, uncovered, in the fridge for a couple of hours, making sure there are no strong odours in there first. Not only will this prevent too much foaming, it will result in really crisp chips!" + } + ], + "messages": [ + { + "role": "user", + "content": "Why does y oil foam?" + }, + { + "role": "assistant", + "content": "the moisture in the potatoes are what's causing the oil to 'foam" + }, + { + "role": "user", + "content": "Is that why the frying takes longer as well?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there anything I can do to keep the foam down?" + } + ], + "answers": [ + "dry your potatoes sufficiently", + "dry your potatoes sufficiently", + "lay them out on a tray or plate and put them, uncovered, in the fridge for a couple of hours", + "If you don't dry your potatoes sufficiently they can quite easily cause the oil to 'boil' explosively out of the frier" + ] + }, + { + "ctxs": [ + { + "title": "Frying - Oil foams", + "text": "You are right that the moisture in the potatoes are what's causing the oil to 'foam'. If you don't dry your potatoes sufficiently they can quite easily cause the oil to 'boil' explosively out of the frier; this is why you never pour water on a deep-fat pan fire.There are various ways to dry out your chips/straws, but one of the most effective ways to is to lay them out on a tray or plate and put them, uncovered, in the fridge for a couple of hours, making sure there are no strong odours in there first. Not only will this prevent too much foaming, it will result in really crisp chips!" + } + ], + "messages": [ + { + "role": "user", + "content": "Why does y oil foam?" + }, + { + "role": "assistant", + "content": "the moisture in the potatoes are what's causing the oil to 'foam" + }, + { + "role": "user", + "content": "Is that why the frying takes longer as well?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there anything I can do to keep the foam down?" + }, + { + "role": "assistant", + "content": "dry your potatoes sufficiently" + }, + { + "role": "user", + "content": "Do you think this oil would still be good?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Frying - Oil foams", + "text": "You are right that the moisture in the potatoes are what's causing the oil to 'foam'. If you don't dry your potatoes sufficiently they can quite easily cause the oil to 'boil' explosively out of the frier; this is why you never pour water on a deep-fat pan fire.There are various ways to dry out your chips/straws, but one of the most effective ways to is to lay them out on a tray or plate and put them, uncovered, in the fridge for a couple of hours, making sure there are no strong odours in there first. Not only will this prevent too much foaming, it will result in really crisp chips!" + } + ], + "messages": [ + { + "role": "user", + "content": "Why does y oil foam?" + }, + { + "role": "assistant", + "content": "the moisture in the potatoes are what's causing the oil to 'foam" + }, + { + "role": "user", + "content": "Is that why the frying takes longer as well?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there anything I can do to keep the foam down?" + }, + { + "role": "assistant", + "content": "dry your potatoes sufficiently" + }, + { + "role": "user", + "content": "Do you think this oil would still be good?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Should I throw it out?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can I double the pizza dough recipe for my bread machine", + "text": "You might be able to, give the capacity you state in your comment, but it might not mix or rise properly. You'll have to test, keeping within the capacity limits to protect the machine. You might end up with bad dough, but it may be receoverable with some extra kneading and proving (though it won't recover to as good as you'd have got in the first place). You may also have some success with a generic dough program for the amount of flour you want to use -- but again you might have barely-acceptable results, or you might have a complete failure the first time. You may need to adjust the water content if your dough doesn't work out.Personally I'd test it but not for guests until you'd perfected it. I tend to make the standard pizza dough quantity for my machine but roll it out much larger for a thin-based family-size pizza -- another way to make one batch go further." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I double the pizza dough recipe for my bread machine?" + } + ], + "answers": [ + "You'll have to test, keeping within the capacity limits to protect the machine", + "You'll have to test, keeping within the capacity limits to protect the machine", + "You might be able to, give the capacity you state in your comment, but it might not mix or rise properly.", + "You might be able to, give the capacity you state in your comment, but it might not mix or rise properly. You'll have to test, keeping within the capacity limits to protect the machine." + ] + }, + { + "ctxs": [ + { + "title": "Can I double the pizza dough recipe for my bread machine", + "text": "You might be able to, give the capacity you state in your comment, but it might not mix or rise properly. You'll have to test, keeping within the capacity limits to protect the machine. You might end up with bad dough, but it may be receoverable with some extra kneading and proving (though it won't recover to as good as you'd have got in the first place). You may also have some success with a generic dough program for the amount of flour you want to use -- but again you might have barely-acceptable results, or you might have a complete failure the first time. You may need to adjust the water content if your dough doesn't work out.Personally I'd test it but not for guests until you'd perfected it. I tend to make the standard pizza dough quantity for my machine but roll it out much larger for a thin-based family-size pizza -- another way to make one batch go further." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I double the pizza dough recipe for my bread machine?" + }, + { + "role": "assistant", + "content": "You'll have to test, keeping within the capacity limits to protect the machine" + }, + { + "role": "user", + "content": "I have a Panasonic SD-ZB2512 bread maker, do you know its capacity?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can I double the pizza dough recipe for my bread machine", + "text": "You might be able to, give the capacity you state in your comment, but it might not mix or rise properly. You'll have to test, keeping within the capacity limits to protect the machine. You might end up with bad dough, but it may be receoverable with some extra kneading and proving (though it won't recover to as good as you'd have got in the first place). You may also have some success with a generic dough program for the amount of flour you want to use -- but again you might have barely-acceptable results, or you might have a complete failure the first time. You may need to adjust the water content if your dough doesn't work out.Personally I'd test it but not for guests until you'd perfected it. I tend to make the standard pizza dough quantity for my machine but roll it out much larger for a thin-based family-size pizza -- another way to make one batch go further." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I double the pizza dough recipe for my bread machine?" + }, + { + "role": "assistant", + "content": "You'll have to test, keeping within the capacity limits to protect the machine" + }, + { + "role": "user", + "content": "I have a Panasonic SD-ZB2512 bread maker, do you know its capacity?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Which of the machine are you conversant with its use?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can I double the pizza dough recipe for my bread machine", + "text": "You might be able to, give the capacity you state in your comment, but it might not mix or rise properly. You'll have to test, keeping within the capacity limits to protect the machine. You might end up with bad dough, but it may be receoverable with some extra kneading and proving (though it won't recover to as good as you'd have got in the first place). You may also have some success with a generic dough program for the amount of flour you want to use -- but again you might have barely-acceptable results, or you might have a complete failure the first time. You may need to adjust the water content if your dough doesn't work out.Personally I'd test it but not for guests until you'd perfected it. I tend to make the standard pizza dough quantity for my machine but roll it out much larger for a thin-based family-size pizza -- another way to make one batch go further." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I double the pizza dough recipe for my bread machine?" + }, + { + "role": "assistant", + "content": "You'll have to test, keeping within the capacity limits to protect the machine" + }, + { + "role": "user", + "content": "I have a Panasonic SD-ZB2512 bread maker, do you know its capacity?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Which of the machine are you conversant with its use?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What can make me double the size of pizza dough in a machine?" + } + ], + "answers": [ + "You may also have some success with a generic dough program for the amount of flour you want to use", + "You may also have some success with a generic dough program for the amount of flour you want to use", + "You might be able to, give the capacity you state in your comment, but it might not mix or rise properly. You'll have to test, keeping within the capacity limits to protect the machine.", + "You may also have some success with a generic dough program for the amount of flour you want to use" + ] + }, + { + "ctxs": [ + { + "title": "Can I double the pizza dough recipe for my bread machine", + "text": "You might be able to, give the capacity you state in your comment, but it might not mix or rise properly. You'll have to test, keeping within the capacity limits to protect the machine. You might end up with bad dough, but it may be receoverable with some extra kneading and proving (though it won't recover to as good as you'd have got in the first place). You may also have some success with a generic dough program for the amount of flour you want to use -- but again you might have barely-acceptable results, or you might have a complete failure the first time. You may need to adjust the water content if your dough doesn't work out.Personally I'd test it but not for guests until you'd perfected it. I tend to make the standard pizza dough quantity for my machine but roll it out much larger for a thin-based family-size pizza -- another way to make one batch go further." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I double the pizza dough recipe for my bread machine?" + }, + { + "role": "assistant", + "content": "You'll have to test, keeping within the capacity limits to protect the machine" + }, + { + "role": "user", + "content": "I have a Panasonic SD-ZB2512 bread maker, do you know its capacity?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Which of the machine are you conversant with its use?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What can make me double the size of pizza dough in a machine?" + }, + { + "role": "assistant", + "content": "You may also have some success with a generic dough program for the amount of flour you want to use" + }, + { + "role": "user", + "content": "Do you know of any special equipment of machine that is guaranteed to give me the best result for my pizza dough" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why did my \"Turkish Delight\" turn into a horrible goopy mess?", + "text": "I've worked with agar a lot, and made a few things from the HRC. Of all of the things you've identified as possible problems, I think the biggest likely ones are the quantity of agar, and the agar powder itself. Everything else about the cooling issue is normal. Agar powders do vary. You want to find one that is pure, unadulterated agar, not one that is setup to be a pre-prepared dessert as those are weaker.If just for a laugh you want to try to save this batch, heat it back up until the agar fully melts, shear in a second amount equal to what you did last night, making sure it fully dissolves, then let it set again. I'm pretty sure that will work.You can also pick up a sub-gram scale on Amazon for around $20. Thanks, drug dealers! They are very helpful when making small batches of \"molecular\" recipes." + } + ], + "messages": [ + { + "role": "user", + "content": "Why did my \"Turkish Delight\" turn into a horrible goopy mess?" + } + ], + "answers": [ + "Agar powders do vary. You want to find one that is pure, unadulterated agar, not one that is setup to be a pre-prepared dessert as those are weaker", + "Agar powders do vary. You want to find one that is pure, unadulterated agar, not one that is setup to be a pre-prepared dessert as those are weaker", + "I think the biggest likely ones are the quantity of agar, and the agar powder itself. Everything else about the cooling issue is normal.", + "find one that is pure, unadulterated agar" + ] + }, + { + "ctxs": [ + { + "title": "Why did my \"Turkish Delight\" turn into a horrible goopy mess?", + "text": "I've worked with agar a lot, and made a few things from the HRC. Of all of the things you've identified as possible problems, I think the biggest likely ones are the quantity of agar, and the agar powder itself. Everything else about the cooling issue is normal. Agar powders do vary. You want to find one that is pure, unadulterated agar, not one that is setup to be a pre-prepared dessert as those are weaker.If just for a laugh you want to try to save this batch, heat it back up until the agar fully melts, shear in a second amount equal to what you did last night, making sure it fully dissolves, then let it set again. I'm pretty sure that will work.You can also pick up a sub-gram scale on Amazon for around $20. Thanks, drug dealers! They are very helpful when making small batches of \"molecular\" recipes." + } + ], + "messages": [ + { + "role": "user", + "content": "Why did my \"Turkish Delight\" turn into a horrible goopy mess?" + }, + { + "role": "assistant", + "content": "Agar powders do vary. You want to find one that is pure, unadulterated agar, not one that is setup to be a pre-prepared dessert as those are weaker" + }, + { + "role": "user", + "content": "Is it possible that i used too little agar?" + } + ], + "answers": [ + "you want to try to save this batch, heat it back up until the agar fully melts, shear in a second amount equal to what you did last night, making sure it fully dissolves, then let it set again", + "you want to try to save this batch, heat it back up until the agar fully melts, shear in a second amount equal to what you did last night, making sure it fully dissolves, then let it set again", + "you want to try to save this batch, heat it back up until the agar fully melts, shear in a second amount equal to what you did last night, making sure it fully dissolves, then let it set again", + "Agar powders do vary. You want to find one that is pure, unadulterated agar, not one that is setup to be a pre-prepared dessert as those are weaker." + ] + }, + { + "ctxs": [ + { + "title": "Why did my \"Turkish Delight\" turn into a horrible goopy mess?", + "text": "I've worked with agar a lot, and made a few things from the HRC. Of all of the things you've identified as possible problems, I think the biggest likely ones are the quantity of agar, and the agar powder itself. Everything else about the cooling issue is normal. Agar powders do vary. You want to find one that is pure, unadulterated agar, not one that is setup to be a pre-prepared dessert as those are weaker.If just for a laugh you want to try to save this batch, heat it back up until the agar fully melts, shear in a second amount equal to what you did last night, making sure it fully dissolves, then let it set again. I'm pretty sure that will work.You can also pick up a sub-gram scale on Amazon for around $20. Thanks, drug dealers! They are very helpful when making small batches of \"molecular\" recipes." + } + ], + "messages": [ + { + "role": "user", + "content": "Why did my \"Turkish Delight\" turn into a horrible goopy mess?" + }, + { + "role": "assistant", + "content": "Agar powders do vary. You want to find one that is pure, unadulterated agar, not one that is setup to be a pre-prepared dessert as those are weaker" + }, + { + "role": "user", + "content": "Is it possible that i used too little agar?" + }, + { + "role": "assistant", + "content": "you want to try to save this batch, heat it back up until the agar fully melts, shear in a second amount equal to what you did last night, making sure it fully dissolves, then let it set again" + }, + { + "role": "user", + "content": "okay so I guess there is a way to fix it and not have to throw it out?" + } + ], + "answers": [ + "m pretty sure that will work", + "m pretty sure that will work", + "he quantity of agar, and the agar powder itself.", + "I'm pretty sure that will work." + ] + }, + { + "ctxs": [ + { + "title": "Why did my \"Turkish Delight\" turn into a horrible goopy mess?", + "text": "I've worked with agar a lot, and made a few things from the HRC. Of all of the things you've identified as possible problems, I think the biggest likely ones are the quantity of agar, and the agar powder itself. Everything else about the cooling issue is normal. Agar powders do vary. You want to find one that is pure, unadulterated agar, not one that is setup to be a pre-prepared dessert as those are weaker.If just for a laugh you want to try to save this batch, heat it back up until the agar fully melts, shear in a second amount equal to what you did last night, making sure it fully dissolves, then let it set again. I'm pretty sure that will work.You can also pick up a sub-gram scale on Amazon for around $20. Thanks, drug dealers! They are very helpful when making small batches of \"molecular\" recipes." + } + ], + "messages": [ + { + "role": "user", + "content": "Why did my \"Turkish Delight\" turn into a horrible goopy mess?" + }, + { + "role": "assistant", + "content": "Agar powders do vary. You want to find one that is pure, unadulterated agar, not one that is setup to be a pre-prepared dessert as those are weaker" + }, + { + "role": "user", + "content": "Is it possible that i used too little agar?" + }, + { + "role": "assistant", + "content": "you want to try to save this batch, heat it back up until the agar fully melts, shear in a second amount equal to what you did last night, making sure it fully dissolves, then let it set again" + }, + { + "role": "user", + "content": "okay so I guess there is a way to fix it and not have to throw it out?" + }, + { + "role": "assistant", + "content": "m pretty sure that will work" + }, + { + "role": "user", + "content": "could some differences be within two recipes as well?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to remove quinoa bitterness (with many restrictions) doing chapatis", + "text": "You are unable to do anything about it. The bitterness in commercially prepared flour is from the fact that they don't thoroughly rinse the saponin from the outside of the seeds. Once it's milled in, there really isn't anything you can do about it, doubly so when making a bread that is basically flour and water. So you have two ways to fix it. One is grind your own quinoa flour, which is not too hard, after you make sure that it is rinsed all the way off. The second is to use a different type of flour, like tapioca." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I remove quinoa bitterness (with many restrictions) doing chapatis?" + } + ], + "answers": [ + "The bitterness in commercially prepared flour is from the fact that they don't thoroughly rinse the saponin from the outside of the seeds", + "The bitterness in commercially prepared flour is from the fact that they don't thoroughly rinse the saponin from the outside of the seeds", + "One is grind your own quinoa flour, which is not too hard, after you make sure that it is rinsed all the way off. The second is to use a different type of flour, like tapioca.", + "You are unable to do anything about it. The bitterness in commercially prepared flour is from the fact that they don't thoroughly rinse the saponin from the outside of the seeds." + ] + }, + { + "ctxs": [ + { + "title": "How to remove quinoa bitterness (with many restrictions) doing chapatis", + "text": "You are unable to do anything about it. The bitterness in commercially prepared flour is from the fact that they don't thoroughly rinse the saponin from the outside of the seeds. Once it's milled in, there really isn't anything you can do about it, doubly so when making a bread that is basically flour and water. So you have two ways to fix it. One is grind your own quinoa flour, which is not too hard, after you make sure that it is rinsed all the way off. The second is to use a different type of flour, like tapioca." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I remove quinoa bitterness (with many restrictions) doing chapatis?" + }, + { + "role": "assistant", + "content": "The bitterness in commercially prepared flour is from the fact that they don't thoroughly rinse the saponin from the outside of the seeds" + }, + { + "role": "user", + "content": "Do you know of any home made method of removing the bitterness?" + } + ], + "answers": [ + "So you have two ways to fix it. One is grind your own quinoa flour, which is not too hard, after you make sure that it is rinsed all the way off", + "So you have two ways to fix it. One is grind your own quinoa flour, which is not too hard, after you make sure that it is rinsed all the way off", + "Once it's milled in, there really isn't anything you can do about it, doubly so when making a bread that is basically flour and water.", + "You are unable to do anything about it." + ] + }, + { + "ctxs": [ + { + "title": "How to remove quinoa bitterness (with many restrictions) doing chapatis", + "text": "You are unable to do anything about it. The bitterness in commercially prepared flour is from the fact that they don't thoroughly rinse the saponin from the outside of the seeds. Once it's milled in, there really isn't anything you can do about it, doubly so when making a bread that is basically flour and water. So you have two ways to fix it. One is grind your own quinoa flour, which is not too hard, after you make sure that it is rinsed all the way off. The second is to use a different type of flour, like tapioca." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I remove quinoa bitterness (with many restrictions) doing chapatis?" + }, + { + "role": "assistant", + "content": "The bitterness in commercially prepared flour is from the fact that they don't thoroughly rinse the saponin from the outside of the seeds" + }, + { + "role": "user", + "content": "Do you know of any home made method of removing the bitterness?" + }, + { + "role": "assistant", + "content": "So you have two ways to fix it. One is grind your own quinoa flour, which is not too hard, after you make sure that it is rinsed all the way off" + }, + { + "role": "user", + "content": "What are the best ingredients to use with the chapatis?" + } + ], + "answers": [ + "The second is to use a different type of flour, like tapioca", + "The second is to use a different type of flour, like tapioca", + "One is grind your own quinoa flour, which is not too hard, after you make sure that it is rinsed all the way off", + "The second is to use a different type of flour, like tapioca" + ] + }, + { + "ctxs": [ + { + "title": "How to remove quinoa bitterness (with many restrictions) doing chapatis", + "text": "You are unable to do anything about it. The bitterness in commercially prepared flour is from the fact that they don't thoroughly rinse the saponin from the outside of the seeds. Once it's milled in, there really isn't anything you can do about it, doubly so when making a bread that is basically flour and water. So you have two ways to fix it. One is grind your own quinoa flour, which is not too hard, after you make sure that it is rinsed all the way off. The second is to use a different type of flour, like tapioca." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I remove quinoa bitterness (with many restrictions) doing chapatis?" + }, + { + "role": "assistant", + "content": "The bitterness in commercially prepared flour is from the fact that they don't thoroughly rinse the saponin from the outside of the seeds" + }, + { + "role": "user", + "content": "Do you know of any home made method of removing the bitterness?" + }, + { + "role": "assistant", + "content": "So you have two ways to fix it. One is grind your own quinoa flour, which is not too hard, after you make sure that it is rinsed all the way off" + }, + { + "role": "user", + "content": "What are the best ingredients to use with the chapatis?" + }, + { + "role": "assistant", + "content": "The second is to use a different type of flour, like tapioca" + }, + { + "role": "user", + "content": "Which food goes very well with chapatis?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is it safe to reheat old water in an electric kettle?", + "text": "Maybe I'm wrong, but there is no safety risk at all when boiling old water. There is however something like taste. The reason the old water is discarded is because, after boiling, it lacks oxygen and will taste stale. This is also the reason why coffee is made with 95\u00baC hot water, or why Moroccan tea is poured from above (to oxygenate)...So, as long as you boil it before drinking it should be safe." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it safe to reheat old water in an electric kettle?" + } + ], + "answers": [ + "Maybe I'm wrong, but there is no safety risk at all when boiling old water", + "Maybe I'm wrong, but there is no safety risk at all when boiling old water", + "Maybe I'm wrong, but there is no safety risk at all when boiling old water.", + "but there is no safety risk at all when boiling old water." + ] + }, + { + "ctxs": [ + { + "title": "Is it safe to reheat old water in an electric kettle?", + "text": "Maybe I'm wrong, but there is no safety risk at all when boiling old water. There is however something like taste. The reason the old water is discarded is because, after boiling, it lacks oxygen and will taste stale. This is also the reason why coffee is made with 95\u00baC hot water, or why Moroccan tea is poured from above (to oxygenate)...So, as long as you boil it before drinking it should be safe." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it safe to reheat old water in an electric kettle?" + }, + { + "role": "assistant", + "content": "Maybe I'm wrong, but there is no safety risk at all when boiling old water" + }, + { + "role": "user", + "content": "How long would water stay drinkable in the kettle?" + } + ], + "answers": [ + "as long as you boil it before drinking it should be safe", + "as long as you boil it before drinking it should be safe", + "as long as you boil it before drinking it should be safe.", + "no safety risk at all when boiling old water. There is however something like taste. The reason the old water is discarded is because, after boiling, it lacks oxygen and will taste stale." + ] + }, + { + "ctxs": [ + { + "title": "Is it safe to reheat old water in an electric kettle?", + "text": "Maybe I'm wrong, but there is no safety risk at all when boiling old water. There is however something like taste. The reason the old water is discarded is because, after boiling, it lacks oxygen and will taste stale. This is also the reason why coffee is made with 95\u00baC hot water, or why Moroccan tea is poured from above (to oxygenate)...So, as long as you boil it before drinking it should be safe." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it safe to reheat old water in an electric kettle?" + }, + { + "role": "assistant", + "content": "Maybe I'm wrong, but there is no safety risk at all when boiling old water" + }, + { + "role": "user", + "content": "How long would water stay drinkable in the kettle?" + }, + { + "role": "assistant", + "content": "as long as you boil it before drinking it should be safe" + }, + { + "role": "user", + "content": "Does that mean there are impurities in the water before boiling?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is it safe to reheat old water in an electric kettle?", + "text": "Maybe I'm wrong, but there is no safety risk at all when boiling old water. There is however something like taste. The reason the old water is discarded is because, after boiling, it lacks oxygen and will taste stale. This is also the reason why coffee is made with 95\u00baC hot water, or why Moroccan tea is poured from above (to oxygenate)...So, as long as you boil it before drinking it should be safe." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it safe to reheat old water in an electric kettle?" + }, + { + "role": "assistant", + "content": "Maybe I'm wrong, but there is no safety risk at all when boiling old water" + }, + { + "role": "user", + "content": "How long would water stay drinkable in the kettle?" + }, + { + "role": "assistant", + "content": "as long as you boil it before drinking it should be safe" + }, + { + "role": "user", + "content": "Does that mean there are impurities in the water before boiling?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do i have to throw away remaining water in the electric kettle before refilling it if the water is more than about a day old?" + } + ], + "answers": [ + "he reason the old water is discarded is because, after boiling, it lacks oxygen and will taste stale", + "he reason the old water is discarded is because, after boiling, it lacks oxygen and will taste stale", + "Maybe I'm wrong, but there is no safety risk at all when boiling old water.", + "there is no safety risk at all when boiling old water" + ] + }, + { + "ctxs": [ + { + "title": "Is it safe to reheat old water in an electric kettle?", + "text": "Maybe I'm wrong, but there is no safety risk at all when boiling old water. There is however something like taste. The reason the old water is discarded is because, after boiling, it lacks oxygen and will taste stale. This is also the reason why coffee is made with 95\u00baC hot water, or why Moroccan tea is poured from above (to oxygenate)...So, as long as you boil it before drinking it should be safe." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it safe to reheat old water in an electric kettle?" + }, + { + "role": "assistant", + "content": "Maybe I'm wrong, but there is no safety risk at all when boiling old water" + }, + { + "role": "user", + "content": "How long would water stay drinkable in the kettle?" + }, + { + "role": "assistant", + "content": "as long as you boil it before drinking it should be safe" + }, + { + "role": "user", + "content": "Does that mean there are impurities in the water before boiling?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do i have to throw away remaining water in the electric kettle before refilling it if the water is more than about a day old?" + }, + { + "role": "assistant", + "content": "he reason the old water is discarded is because, after boiling, it lacks oxygen and will taste stale" + }, + { + "role": "user", + "content": "For How long will the taste of the water remain good?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is it safe to reheat old water in an electric kettle?", + "text": "Maybe I'm wrong, but there is no safety risk at all when boiling old water. There is however something like taste. The reason the old water is discarded is because, after boiling, it lacks oxygen and will taste stale. This is also the reason why coffee is made with 95\u00baC hot water, or why Moroccan tea is poured from above (to oxygenate)...So, as long as you boil it before drinking it should be safe." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it safe to reheat old water in an electric kettle?" + }, + { + "role": "assistant", + "content": "Maybe I'm wrong, but there is no safety risk at all when boiling old water" + }, + { + "role": "user", + "content": "How long would water stay drinkable in the kettle?" + }, + { + "role": "assistant", + "content": "as long as you boil it before drinking it should be safe" + }, + { + "role": "user", + "content": "Does that mean there are impurities in the water before boiling?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do i have to throw away remaining water in the electric kettle before refilling it if the water is more than about a day old?" + }, + { + "role": "assistant", + "content": "he reason the old water is discarded is because, after boiling, it lacks oxygen and will taste stale" + }, + { + "role": "user", + "content": "For How long will the taste of the water remain good?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What are the benefits of boiling water?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How much time does it take to boil salmon?", + "text": "It just has to get to 145F for safety, and in boiling water that happens really fast. 5-10 minutes is totally believable. On top of that, fish is really unpleasant when overcooked, so you really want the minimum possible cooking. (For that reason, boiling is not usually a great way to cook fish - you tend to overcook it easily, especially the outside.) Note that this is the conservative, safe temperature, intended to be good even for people with weaker immune systems. Many people prefer it cooked to a lower temperature.When you cook beef or pork for hours, it's presumably because it's a tough cut with lots of connective tissue to break down so that it's tender enough to eat. For cuts that are pleasant to eat as soon as they're cooked through, there's no reason to cook longer. You wouldn't cook a steak or pork chop for hours, and that's if anything even more true for fish." + } + ], + "messages": [ + { + "role": "user", + "content": "How much time does it take to boil salmon?" + } + ], + "answers": [ + "5-10 minutes", + "5-10 minutes", + "5-10 minutes", + "It just has to get to 145F for safety, and in boiling water that happens really fast. 5-10 minutes is totally believable." + ] + }, + { + "ctxs": [ + { + "title": "How much time does it take to boil salmon?", + "text": "It just has to get to 145F for safety, and in boiling water that happens really fast. 5-10 minutes is totally believable. On top of that, fish is really unpleasant when overcooked, so you really want the minimum possible cooking. (For that reason, boiling is not usually a great way to cook fish - you tend to overcook it easily, especially the outside.) Note that this is the conservative, safe temperature, intended to be good even for people with weaker immune systems. Many people prefer it cooked to a lower temperature.When you cook beef or pork for hours, it's presumably because it's a tough cut with lots of connective tissue to break down so that it's tender enough to eat. For cuts that are pleasant to eat as soon as they're cooked through, there's no reason to cook longer. You wouldn't cook a steak or pork chop for hours, and that's if anything even more true for fish." + } + ], + "messages": [ + { + "role": "user", + "content": "How much time does it take to boil salmon?" + }, + { + "role": "assistant", + "content": "5-10 minutes" + }, + { + "role": "user", + "content": "are you sure?" + } + ], + "answers": [ + "fish is really unpleasant when overcooked, so you really want the minimum possible cooking", + "fish is really unpleasant when overcooked, so you really want the minimum possible cooking", + "5-10 minutes is totally believable", + "It just has to get to 145F for safety, and in boiling water that happens really fast. 5-10 minutes" + ] + }, + { + "ctxs": [ + { + "title": "How much time does it take to boil salmon?", + "text": "It just has to get to 145F for safety, and in boiling water that happens really fast. 5-10 minutes is totally believable. On top of that, fish is really unpleasant when overcooked, so you really want the minimum possible cooking. (For that reason, boiling is not usually a great way to cook fish - you tend to overcook it easily, especially the outside.) Note that this is the conservative, safe temperature, intended to be good even for people with weaker immune systems. Many people prefer it cooked to a lower temperature.When you cook beef or pork for hours, it's presumably because it's a tough cut with lots of connective tissue to break down so that it's tender enough to eat. For cuts that are pleasant to eat as soon as they're cooked through, there's no reason to cook longer. You wouldn't cook a steak or pork chop for hours, and that's if anything even more true for fish." + } + ], + "messages": [ + { + "role": "user", + "content": "How much time does it take to boil salmon?" + }, + { + "role": "assistant", + "content": "5-10 minutes" + }, + { + "role": "user", + "content": "are you sure?" + }, + { + "role": "assistant", + "content": "fish is really unpleasant when overcooked, so you really want the minimum possible cooking" + }, + { + "role": "user", + "content": "do I need to put something ?" + } + ], + "answers": [ + "boiling is not usually a great way to cook fish - you tend to overcook it easily, especially the outside", + "boiling is not usually a great way to cook fish - you tend to overcook it easily, especially the outside", + "boiling is not usually a great way to cook fish - you tend to overcook it easily, especially the outside", + "boiling is not usually a great way to cook fish - you tend to overcook it easily, especially the outside" + ] + }, + { + "ctxs": [ + { + "title": "How much time does it take to boil salmon?", + "text": "It just has to get to 145F for safety, and in boiling water that happens really fast. 5-10 minutes is totally believable. On top of that, fish is really unpleasant when overcooked, so you really want the minimum possible cooking. (For that reason, boiling is not usually a great way to cook fish - you tend to overcook it easily, especially the outside.) Note that this is the conservative, safe temperature, intended to be good even for people with weaker immune systems. Many people prefer it cooked to a lower temperature.When you cook beef or pork for hours, it's presumably because it's a tough cut with lots of connective tissue to break down so that it's tender enough to eat. For cuts that are pleasant to eat as soon as they're cooked through, there's no reason to cook longer. You wouldn't cook a steak or pork chop for hours, and that's if anything even more true for fish." + } + ], + "messages": [ + { + "role": "user", + "content": "How much time does it take to boil salmon?" + }, + { + "role": "assistant", + "content": "5-10 minutes" + }, + { + "role": "user", + "content": "are you sure?" + }, + { + "role": "assistant", + "content": "fish is really unpleasant when overcooked, so you really want the minimum possible cooking" + }, + { + "role": "user", + "content": "do I need to put something ?" + }, + { + "role": "assistant", + "content": "boiling is not usually a great way to cook fish - you tend to overcook it easily, especially the outside" + }, + { + "role": "user", + "content": "so how should I cook it?" + } + ], + "answers": [ + "in boiling water", + "in boiling water", + "in boiling water", + "Many people prefer it cooked to a lower temperature." + ] + }, + { + "ctxs": [ + { + "title": "Storage of Pecorino cheese\u00a0\u2014 is room temperature ok?", + "text": "If the wheel is intact, 2 or 3 days at room temperature will be fine. Hard cheeses like that are aged at temperatures not far below normal room temperature. If the wheel were cut, if the temperature got above room temperature or if you were asking about a longer period of time, I might be slightly concerned. But in your situation, your cheese will be fine. On the off chance that it develops some mold, cut the mold away with at least a one inch buffer." + } + ], + "messages": [ + { + "role": "user", + "content": "How should I store pecorino cheese?" + } + ], + "answers": [ + "If the wheel is intact, 2 or 3 days at room temperature will be fine. Hard cheeses like that are aged at", + "If the wheel is intact, 2 or 3 days at room temperature will be fine. Hard cheeses like that are aged at", + "If the wheel is intact, 2 or 3 days at room temperature will be fine.", + "2 or 3 days at room temperature will be fine." + ] + }, + { + "ctxs": [ + { + "title": "Storage of Pecorino cheese\u00a0\u2014 is room temperature ok?", + "text": "If the wheel is intact, 2 or 3 days at room temperature will be fine. Hard cheeses like that are aged at temperatures not far below normal room temperature. If the wheel were cut, if the temperature got above room temperature or if you were asking about a longer period of time, I might be slightly concerned. But in your situation, your cheese will be fine. On the off chance that it develops some mold, cut the mold away with at least a one inch buffer." + } + ], + "messages": [ + { + "role": "user", + "content": "How should I store pecorino cheese?" + }, + { + "role": "assistant", + "content": "If the wheel is intact, 2 or 3 days at room temperature will be fine. Hard cheeses like that are aged at" + }, + { + "role": "user", + "content": "What about refrigeration?" + } + ], + "answers": [ + "room temperature will be fine", + "room temperature will be fine", + "room temperature will be fine", + "Hard cheeses like that are aged at temperatures not far below normal room temperature." + ] + }, + { + "ctxs": [ + { + "title": "Storage of Pecorino cheese\u00a0\u2014 is room temperature ok?", + "text": "If the wheel is intact, 2 or 3 days at room temperature will be fine. Hard cheeses like that are aged at temperatures not far below normal room temperature. If the wheel were cut, if the temperature got above room temperature or if you were asking about a longer period of time, I might be slightly concerned. But in your situation, your cheese will be fine. On the off chance that it develops some mold, cut the mold away with at least a one inch buffer." + } + ], + "messages": [ + { + "role": "user", + "content": "How should I store pecorino cheese?" + }, + { + "role": "assistant", + "content": "If the wheel is intact, 2 or 3 days at room temperature will be fine. Hard cheeses like that are aged at" + }, + { + "role": "user", + "content": "What about refrigeration?" + }, + { + "role": "assistant", + "content": "room temperature will be fine" + }, + { + "role": "user", + "content": "Do you have any other tips for the storage or transportation of cheese?" + } + ], + "answers": [ + "If the wheel were cut, if the temperature got above room temperature or if you were asking about a longer period of time, I might be slightly concerned", + "If the wheel were cut, if the temperature got above room temperature or if you were asking about a longer period of time, I might be slightly concerned", + "On the off chance that it develops some mold, cut the mold away with at least a one inch buffer.", + "If the wheel is intact, 2 or 3 days at room temperature will be fine." + ] + }, + { + "ctxs": [ + { + "title": "Storage of Pecorino cheese\u00a0\u2014 is room temperature ok?", + "text": "If the wheel is intact, 2 or 3 days at room temperature will be fine. Hard cheeses like that are aged at temperatures not far below normal room temperature. If the wheel were cut, if the temperature got above room temperature or if you were asking about a longer period of time, I might be slightly concerned. But in your situation, your cheese will be fine. On the off chance that it develops some mold, cut the mold away with at least a one inch buffer." + } + ], + "messages": [ + { + "role": "user", + "content": "How should I store pecorino cheese?" + }, + { + "role": "assistant", + "content": "If the wheel is intact, 2 or 3 days at room temperature will be fine. Hard cheeses like that are aged at" + }, + { + "role": "user", + "content": "What about refrigeration?" + }, + { + "role": "assistant", + "content": "room temperature will be fine" + }, + { + "role": "user", + "content": "Do you have any other tips for the storage or transportation of cheese?" + }, + { + "role": "assistant", + "content": "If the wheel were cut, if the temperature got above room temperature or if you were asking about a longer period of time, I might be slightly concerned" + }, + { + "role": "user", + "content": "What could go wrong if the wheel is cut?" + } + ], + "answers": [ + "On the off chance that it develops some mold, cut the mold away with at least a one inch buffer", + "On the off chance that it develops some mold, cut the mold away with at least a one inch buffer", + "it develops some mold", + "it develops some mold" + ] + }, + { + "ctxs": [ + { + "title": "Storage of Pecorino cheese\u00a0\u2014 is room temperature ok?", + "text": "If the wheel is intact, 2 or 3 days at room temperature will be fine. Hard cheeses like that are aged at temperatures not far below normal room temperature. If the wheel were cut, if the temperature got above room temperature or if you were asking about a longer period of time, I might be slightly concerned. But in your situation, your cheese will be fine. On the off chance that it develops some mold, cut the mold away with at least a one inch buffer." + } + ], + "messages": [ + { + "role": "user", + "content": "How should I store pecorino cheese?" + }, + { + "role": "assistant", + "content": "If the wheel is intact, 2 or 3 days at room temperature will be fine. Hard cheeses like that are aged at" + }, + { + "role": "user", + "content": "What about refrigeration?" + }, + { + "role": "assistant", + "content": "room temperature will be fine" + }, + { + "role": "user", + "content": "Do you have any other tips for the storage or transportation of cheese?" + }, + { + "role": "assistant", + "content": "If the wheel were cut, if the temperature got above room temperature or if you were asking about a longer period of time, I might be slightly concerned" + }, + { + "role": "user", + "content": "What could go wrong if the wheel is cut?" + }, + { + "role": "assistant", + "content": "On the off chance that it develops some mold, cut the mold away with at least a one inch buffer" + }, + { + "role": "user", + "content": "Thanks, do you have any other advice?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What is silken tofu compared to regular tofu and how do you use it?", + "text": "Yes, silken tofu is undrained tofu. In Japan it is often eaten raw, in dishes like miso soup or even simply dipped in soy sauce. However, you can certainly cook it as well - it is especially useful as an egg substitute in vegan cookery (any number of recipes online). Firm tofu is probably better for frying with as it holds its shape. If you have the time, patience and equipment (some form of weight and some muslin) you could press silken tofu to make firm, but firm is just as readily available." + } + ], + "messages": [ + { + "role": "user", + "content": "What is silken tofu compared to regular tofu?" + } + ], + "answers": [ + "silken tofu is undrained tofu", + "silken tofu is undrained tofu", + "silken tofu is undrained tofu.", + "silken tofu is undrained tofu" + ] + }, + { + "ctxs": [ + { + "title": "What is silken tofu compared to regular tofu and how do you use it?", + "text": "Yes, silken tofu is undrained tofu. In Japan it is often eaten raw, in dishes like miso soup or even simply dipped in soy sauce. However, you can certainly cook it as well - it is especially useful as an egg substitute in vegan cookery (any number of recipes online). Firm tofu is probably better for frying with as it holds its shape. If you have the time, patience and equipment (some form of weight and some muslin) you could press silken tofu to make firm, but firm is just as readily available." + } + ], + "messages": [ + { + "role": "user", + "content": "What is silken tofu compared to regular tofu?" + }, + { + "role": "assistant", + "content": "silken tofu is undrained tofu" + }, + { + "role": "user", + "content": "Do you use it differently than regular tofu?" + } + ], + "answers": [ + "In Japan it is often eaten raw, in dishes like miso soup or even simply dipped in soy sauce", + "In Japan it is often eaten raw, in dishes like miso soup or even simply dipped in soy sauce", + "In Japan it is often eaten raw, in dishes like miso soup or even simply dipped in soy sauce. However, you can certainly cook it as well", + "In Japan it is often eaten raw, in dishes like miso soup or even simply dipped in soy sauce. However, you can certainly cook it as well - it is especially useful as an egg substitute in vegan cookery" + ] + }, + { + "ctxs": [ + { + "title": "What is silken tofu compared to regular tofu and how do you use it?", + "text": "Yes, silken tofu is undrained tofu. In Japan it is often eaten raw, in dishes like miso soup or even simply dipped in soy sauce. However, you can certainly cook it as well - it is especially useful as an egg substitute in vegan cookery (any number of recipes online). Firm tofu is probably better for frying with as it holds its shape. If you have the time, patience and equipment (some form of weight and some muslin) you could press silken tofu to make firm, but firm is just as readily available." + } + ], + "messages": [ + { + "role": "user", + "content": "What is silken tofu compared to regular tofu?" + }, + { + "role": "assistant", + "content": "silken tofu is undrained tofu" + }, + { + "role": "user", + "content": "Do you use it differently than regular tofu?" + }, + { + "role": "assistant", + "content": "In Japan it is often eaten raw, in dishes like miso soup or even simply dipped in soy sauce" + }, + { + "role": "user", + "content": "Can it be cooked?" + } + ], + "answers": [ + "you can certainly cook it as well - it is especially useful as an egg substitute in vegan cookery", + "you can certainly cook it as well - it is especially useful as an egg substitute in vegan cookery", + "you can certainly cook it as well - it is especially useful as an egg substitute in vegan cookery (any number of recipes online)", + "you can certainly cook it as well" + ] + }, + { + "ctxs": [ + { + "title": "What is silken tofu compared to regular tofu and how do you use it?", + "text": "Yes, silken tofu is undrained tofu. In Japan it is often eaten raw, in dishes like miso soup or even simply dipped in soy sauce. However, you can certainly cook it as well - it is especially useful as an egg substitute in vegan cookery (any number of recipes online). Firm tofu is probably better for frying with as it holds its shape. If you have the time, patience and equipment (some form of weight and some muslin) you could press silken tofu to make firm, but firm is just as readily available." + } + ], + "messages": [ + { + "role": "user", + "content": "What is silken tofu compared to regular tofu?" + }, + { + "role": "assistant", + "content": "silken tofu is undrained tofu" + }, + { + "role": "user", + "content": "Do you use it differently than regular tofu?" + }, + { + "role": "assistant", + "content": "In Japan it is often eaten raw, in dishes like miso soup or even simply dipped in soy sauce" + }, + { + "role": "user", + "content": "Can it be cooked?" + }, + { + "role": "assistant", + "content": "you can certainly cook it as well - it is especially useful as an egg substitute in vegan cookery" + }, + { + "role": "user", + "content": "If you drain and press it at home will it work like regular tofu?" + } + ], + "answers": [ + "you could press silken tofu to make firm, but firm is just as readily available", + "you could press silken tofu to make firm, but firm is just as readily available", + "Yes, silken tofu is undrained tofu.", + "you could press silken tofu to make firm, but firm is just as readily available." + ] + }, + { + "ctxs": [ + { + "title": "What is silken tofu compared to regular tofu and how do you use it?", + "text": "Yes, silken tofu is undrained tofu. In Japan it is often eaten raw, in dishes like miso soup or even simply dipped in soy sauce. However, you can certainly cook it as well - it is especially useful as an egg substitute in vegan cookery (any number of recipes online). Firm tofu is probably better for frying with as it holds its shape. If you have the time, patience and equipment (some form of weight and some muslin) you could press silken tofu to make firm, but firm is just as readily available." + } + ], + "messages": [ + { + "role": "user", + "content": "What is silken tofu compared to regular tofu?" + }, + { + "role": "assistant", + "content": "silken tofu is undrained tofu" + }, + { + "role": "user", + "content": "Do you use it differently than regular tofu?" + }, + { + "role": "assistant", + "content": "In Japan it is often eaten raw, in dishes like miso soup or even simply dipped in soy sauce" + }, + { + "role": "user", + "content": "Can it be cooked?" + }, + { + "role": "assistant", + "content": "you can certainly cook it as well - it is especially useful as an egg substitute in vegan cookery" + }, + { + "role": "user", + "content": "If you drain and press it at home will it work like regular tofu?" + }, + { + "role": "assistant", + "content": "you could press silken tofu to make firm, but firm is just as readily available" + }, + { + "role": "user", + "content": "If you fry it would it fall apart?" + } + ], + "answers": [ + "Firm tofu is probably better for frying with as it holds its shape", + "Firm tofu is probably better for frying with as it holds its shape", + "Firm tofu is probably better for frying with as it holds its shape.", + "Firm tofu is probably better for frying with as it holds its shape." + ] + }, + { + "ctxs": [ + { + "title": "What is silken tofu compared to regular tofu and how do you use it?", + "text": "Yes, silken tofu is undrained tofu. In Japan it is often eaten raw, in dishes like miso soup or even simply dipped in soy sauce. However, you can certainly cook it as well - it is especially useful as an egg substitute in vegan cookery (any number of recipes online). Firm tofu is probably better for frying with as it holds its shape. If you have the time, patience and equipment (some form of weight and some muslin) you could press silken tofu to make firm, but firm is just as readily available." + } + ], + "messages": [ + { + "role": "user", + "content": "What is silken tofu compared to regular tofu?" + }, + { + "role": "assistant", + "content": "silken tofu is undrained tofu" + }, + { + "role": "user", + "content": "Do you use it differently than regular tofu?" + }, + { + "role": "assistant", + "content": "In Japan it is often eaten raw, in dishes like miso soup or even simply dipped in soy sauce" + }, + { + "role": "user", + "content": "Can it be cooked?" + }, + { + "role": "assistant", + "content": "you can certainly cook it as well - it is especially useful as an egg substitute in vegan cookery" + }, + { + "role": "user", + "content": "If you drain and press it at home will it work like regular tofu?" + }, + { + "role": "assistant", + "content": "you could press silken tofu to make firm, but firm is just as readily available" + }, + { + "role": "user", + "content": "If you fry it would it fall apart?" + }, + { + "role": "assistant", + "content": "Firm tofu is probably better for frying with as it holds its shape" + }, + { + "role": "user", + "content": "How much silken tofu would you substitute for 1 egg in baking?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What is silken tofu compared to regular tofu and how do you use it?", + "text": "Yes, silken tofu is undrained tofu. In Japan it is often eaten raw, in dishes like miso soup or even simply dipped in soy sauce. However, you can certainly cook it as well - it is especially useful as an egg substitute in vegan cookery (any number of recipes online). Firm tofu is probably better for frying with as it holds its shape. If you have the time, patience and equipment (some form of weight and some muslin) you could press silken tofu to make firm, but firm is just as readily available." + } + ], + "messages": [ + { + "role": "user", + "content": "What is silken tofu compared to regular tofu?" + }, + { + "role": "assistant", + "content": "silken tofu is undrained tofu" + }, + { + "role": "user", + "content": "Do you use it differently than regular tofu?" + }, + { + "role": "assistant", + "content": "In Japan it is often eaten raw, in dishes like miso soup or even simply dipped in soy sauce" + }, + { + "role": "user", + "content": "Can it be cooked?" + }, + { + "role": "assistant", + "content": "you can certainly cook it as well - it is especially useful as an egg substitute in vegan cookery" + }, + { + "role": "user", + "content": "If you drain and press it at home will it work like regular tofu?" + }, + { + "role": "assistant", + "content": "you could press silken tofu to make firm, but firm is just as readily available" + }, + { + "role": "user", + "content": "If you fry it would it fall apart?" + }, + { + "role": "assistant", + "content": "Firm tofu is probably better for frying with as it holds its shape" + }, + { + "role": "user", + "content": "How much silken tofu would you substitute for 1 egg in baking?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is silken tofu more or less expensive than regular tofu?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can thawing meat too quickly affect its quality?", + "text": "I'd be more concerned about the meat's safety than taste/texture. \"Warm\" thawing creates the perfect environment for bacteria growth.That having been said, my experience mainly involves the use of a microwave to thaw meat. When microwaving meat to thaw, try to avoid the meat having corners or protrusions. This adversely affects taste/texture because they usually start to cook before the rest of the meat thaws. Freeze ground meat, in a circular shape with a hole in the middle for quickest microwave thawing time. When thawing meat 'parts' place them in a circle, thickest side outward.So long as no noticeable cooking has started, the taste/texture should be fine. Cook immediately." + } + ], + "messages": [ + { + "role": "user", + "content": "Can thawing meat too quickly affect its quality?" + } + ], + "answers": [ + "I'd be more concerned about the meat's safety than taste/texture. \"Warm\" thawing creates the perfect environment for bacteria growth", + "I'd be more concerned about the meat's safety than taste/texture. \"Warm\" thawing creates the perfect environment for bacteria growth", + "When microwaving meat to thaw, try to avoid the meat having corners or protrusions. This adversely affects taste/texture because they usually start to cook before the rest of the meat thaws.", + "So long as no noticeable cooking has started, the taste/texture should be fine. Cook immediately." + ] + }, + { + "ctxs": [ + { + "title": "Can thawing meat too quickly affect its quality?", + "text": "I'd be more concerned about the meat's safety than taste/texture. \"Warm\" thawing creates the perfect environment for bacteria growth.That having been said, my experience mainly involves the use of a microwave to thaw meat. When microwaving meat to thaw, try to avoid the meat having corners or protrusions. This adversely affects taste/texture because they usually start to cook before the rest of the meat thaws. Freeze ground meat, in a circular shape with a hole in the middle for quickest microwave thawing time. When thawing meat 'parts' place them in a circle, thickest side outward.So long as no noticeable cooking has started, the taste/texture should be fine. Cook immediately." + } + ], + "messages": [ + { + "role": "user", + "content": "Can thawing meat too quickly affect its quality?" + }, + { + "role": "assistant", + "content": "I'd be more concerned about the meat's safety than taste/texture. \"Warm\" thawing creates the perfect environment for bacteria growth" + }, + { + "role": "user", + "content": "what is the best way to thaw meat?" + } + ], + "answers": [ + "my experience mainly involves the use of a microwave to thaw meat", + "my experience mainly involves the use of a microwave to thaw meat", + ".That having been said, my experience mainly involves the use of a microwave to thaw meat.", + "When thawing meat 'parts' place them in a circle, thickest side outward.So long as no noticeable cooking has started, the taste/texture should be fine. Cook immediately." + ] + }, + { + "ctxs": [ + { + "title": "Can thawing meat too quickly affect its quality?", + "text": "I'd be more concerned about the meat's safety than taste/texture. \"Warm\" thawing creates the perfect environment for bacteria growth.That having been said, my experience mainly involves the use of a microwave to thaw meat. When microwaving meat to thaw, try to avoid the meat having corners or protrusions. This adversely affects taste/texture because they usually start to cook before the rest of the meat thaws. Freeze ground meat, in a circular shape with a hole in the middle for quickest microwave thawing time. When thawing meat 'parts' place them in a circle, thickest side outward.So long as no noticeable cooking has started, the taste/texture should be fine. Cook immediately." + } + ], + "messages": [ + { + "role": "user", + "content": "Can thawing meat too quickly affect its quality?" + }, + { + "role": "assistant", + "content": "I'd be more concerned about the meat's safety than taste/texture. \"Warm\" thawing creates the perfect environment for bacteria growth" + }, + { + "role": "user", + "content": "what is the best way to thaw meat?" + }, + { + "role": "assistant", + "content": "my experience mainly involves the use of a microwave to thaw meat" + }, + { + "role": "user", + "content": "Can using a microwave to thaw meat affect the flavour or texture?" + } + ], + "answers": [ + "This adversely affects taste/texture because they usually start to cook before the rest of the meat thaws", + "This adversely affects taste/texture because they usually start to cook before the rest of the meat thaws", + "This adversely affects taste/texture because they usually start to cook before the rest of the meat thaws", + "I'd be more concerned about the meat's safety than taste/texture." + ] + }, + { + "ctxs": [ + { + "title": "Can thawing meat too quickly affect its quality?", + "text": "I'd be more concerned about the meat's safety than taste/texture. \"Warm\" thawing creates the perfect environment for bacteria growth.That having been said, my experience mainly involves the use of a microwave to thaw meat. When microwaving meat to thaw, try to avoid the meat having corners or protrusions. This adversely affects taste/texture because they usually start to cook before the rest of the meat thaws. Freeze ground meat, in a circular shape with a hole in the middle for quickest microwave thawing time. When thawing meat 'parts' place them in a circle, thickest side outward.So long as no noticeable cooking has started, the taste/texture should be fine. Cook immediately." + } + ], + "messages": [ + { + "role": "user", + "content": "Can thawing meat too quickly affect its quality?" + }, + { + "role": "assistant", + "content": "I'd be more concerned about the meat's safety than taste/texture. \"Warm\" thawing creates the perfect environment for bacteria growth" + }, + { + "role": "user", + "content": "what is the best way to thaw meat?" + }, + { + "role": "assistant", + "content": "my experience mainly involves the use of a microwave to thaw meat" + }, + { + "role": "user", + "content": "Can using a microwave to thaw meat affect the flavour or texture?" + }, + { + "role": "assistant", + "content": "This adversely affects taste/texture because they usually start to cook before the rest of the meat thaws" + }, + { + "role": "user", + "content": "Is there a particular temperature to aim for for various types of meat?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can thawing meat too quickly affect its quality?", + "text": "I'd be more concerned about the meat's safety than taste/texture. \"Warm\" thawing creates the perfect environment for bacteria growth.That having been said, my experience mainly involves the use of a microwave to thaw meat. When microwaving meat to thaw, try to avoid the meat having corners or protrusions. This adversely affects taste/texture because they usually start to cook before the rest of the meat thaws. Freeze ground meat, in a circular shape with a hole in the middle for quickest microwave thawing time. When thawing meat 'parts' place them in a circle, thickest side outward.So long as no noticeable cooking has started, the taste/texture should be fine. Cook immediately." + } + ], + "messages": [ + { + "role": "user", + "content": "Can thawing meat too quickly affect its quality?" + }, + { + "role": "assistant", + "content": "I'd be more concerned about the meat's safety than taste/texture. \"Warm\" thawing creates the perfect environment for bacteria growth" + }, + { + "role": "user", + "content": "what is the best way to thaw meat?" + }, + { + "role": "assistant", + "content": "my experience mainly involves the use of a microwave to thaw meat" + }, + { + "role": "user", + "content": "Can using a microwave to thaw meat affect the flavour or texture?" + }, + { + "role": "assistant", + "content": "This adversely affects taste/texture because they usually start to cook before the rest of the meat thaws" + }, + { + "role": "user", + "content": "Is there a particular temperature to aim for for various types of meat?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you have any other advice?" + } + ], + "answers": [ + "Freeze ground meat, in a circular shape with a hole in the middle for quickest microwave thawing time", + "Freeze ground meat, in a circular shape with a hole in the middle for quickest microwave thawing time", + "When thawing meat 'parts' place them in a circle, thickest side outward", + "Freeze ground meat, in a circular shape with a hole in the middle for quickest microwave thawing time." + ] + }, + { + "ctxs": [ + { + "title": "Can thawing meat too quickly affect its quality?", + "text": "I'd be more concerned about the meat's safety than taste/texture. \"Warm\" thawing creates the perfect environment for bacteria growth.That having been said, my experience mainly involves the use of a microwave to thaw meat. When microwaving meat to thaw, try to avoid the meat having corners or protrusions. This adversely affects taste/texture because they usually start to cook before the rest of the meat thaws. Freeze ground meat, in a circular shape with a hole in the middle for quickest microwave thawing time. When thawing meat 'parts' place them in a circle, thickest side outward.So long as no noticeable cooking has started, the taste/texture should be fine. Cook immediately." + } + ], + "messages": [ + { + "role": "user", + "content": "Can thawing meat too quickly affect its quality?" + }, + { + "role": "assistant", + "content": "I'd be more concerned about the meat's safety than taste/texture. \"Warm\" thawing creates the perfect environment for bacteria growth" + }, + { + "role": "user", + "content": "what is the best way to thaw meat?" + }, + { + "role": "assistant", + "content": "my experience mainly involves the use of a microwave to thaw meat" + }, + { + "role": "user", + "content": "Can using a microwave to thaw meat affect the flavour or texture?" + }, + { + "role": "assistant", + "content": "This adversely affects taste/texture because they usually start to cook before the rest of the meat thaws" + }, + { + "role": "user", + "content": "Is there a particular temperature to aim for for various types of meat?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you have any other advice?" + }, + { + "role": "assistant", + "content": "Freeze ground meat, in a circular shape with a hole in the middle for quickest microwave thawing time" + }, + { + "role": "user", + "content": "Thanks, any other guidance?" + } + ], + "answers": [ + "When thawing meat 'parts' place them in a circle, thickest side outward", + "When thawing meat 'parts' place them in a circle, thickest side outward", + "I'd be more concerned about the meat's safety than taste/texture. \"Warm\" thawing creates the perfect environment for bacteria growth.", + "When thawing meat 'parts' place them in a circle, thickest side outward." + ] + }, + { + "ctxs": [ + { + "title": "Why does brining work with dry heat methods and not wet heat methods?", + "text": "Salt dissolves in water. Brining is simply the process of soaking something in a saline solution so that either it absorbs saltwater, or the salinity of the pre-existing water approaches equilibrium with that of the brine. The end state is just a lot of water, some on/inside the meat and some outside, all with approximately the same salinity.If you roast the result, you're evaporating most of the water but keeping the salt. If you boil it, then you're just reversing the brining process you followed in the first place, by diluting whatever salt (not to mention any other minerals/flavour) it has.The salt in a brined chicken is not reacting with the meat, it's just dissolved in the water (which is in/on the meat). Give it a good enough \"rinse\" and the salt water will be gone." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does brining work with dry heat methods and not wet heat methods?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why does brining work with dry heat methods and not wet heat methods?", + "text": "Salt dissolves in water. Brining is simply the process of soaking something in a saline solution so that either it absorbs saltwater, or the salinity of the pre-existing water approaches equilibrium with that of the brine. The end state is just a lot of water, some on/inside the meat and some outside, all with approximately the same salinity.If you roast the result, you're evaporating most of the water but keeping the salt. If you boil it, then you're just reversing the brining process you followed in the first place, by diluting whatever salt (not to mention any other minerals/flavour) it has.The salt in a brined chicken is not reacting with the meat, it's just dissolved in the water (which is in/on the meat). Give it a good enough \"rinse\" and the salt water will be gone." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does brining work with dry heat methods and not wet heat methods?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "does brining make food taste salty?" + } + ], + "answers": [ + "The end state is just a lot of water, some on/inside the meat and some outside, all with approximately the same salinity", + "The end state is just a lot of water, some on/inside the meat and some outside, all with approximately the same salinity", + "The end state is just a lot of water, some on/inside the meat and some outside, all with approximately the same salinity.", + "Give it a good enough \"rinse\" and the salt water will be gone." + ] + }, + { + "ctxs": [ + { + "title": "Why does brining work with dry heat methods and not wet heat methods?", + "text": "Salt dissolves in water. Brining is simply the process of soaking something in a saline solution so that either it absorbs saltwater, or the salinity of the pre-existing water approaches equilibrium with that of the brine. The end state is just a lot of water, some on/inside the meat and some outside, all with approximately the same salinity.If you roast the result, you're evaporating most of the water but keeping the salt. If you boil it, then you're just reversing the brining process you followed in the first place, by diluting whatever salt (not to mention any other minerals/flavour) it has.The salt in a brined chicken is not reacting with the meat, it's just dissolved in the water (which is in/on the meat). Give it a good enough \"rinse\" and the salt water will be gone." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does brining work with dry heat methods and not wet heat methods?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "does brining make food taste salty?" + }, + { + "role": "assistant", + "content": "The end state is just a lot of water, some on/inside the meat and some outside, all with approximately the same salinity" + }, + { + "role": "user", + "content": "what is best to put in the brine" + } + ], + "answers": [ + "Brining is simply the process of soaking something in a saline solution", + "Brining is simply the process of soaking something in a saline solution", + "Brining is simply the process of soaking something in a saline solution", + "saline solution" + ] + }, + { + "ctxs": [ + { + "title": "Why does brining work with dry heat methods and not wet heat methods?", + "text": "Salt dissolves in water. Brining is simply the process of soaking something in a saline solution so that either it absorbs saltwater, or the salinity of the pre-existing water approaches equilibrium with that of the brine. The end state is just a lot of water, some on/inside the meat and some outside, all with approximately the same salinity.If you roast the result, you're evaporating most of the water but keeping the salt. If you boil it, then you're just reversing the brining process you followed in the first place, by diluting whatever salt (not to mention any other minerals/flavour) it has.The salt in a brined chicken is not reacting with the meat, it's just dissolved in the water (which is in/on the meat). Give it a good enough \"rinse\" and the salt water will be gone." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does brining work with dry heat methods and not wet heat methods?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "does brining make food taste salty?" + }, + { + "role": "assistant", + "content": "The end state is just a lot of water, some on/inside the meat and some outside, all with approximately the same salinity" + }, + { + "role": "user", + "content": "what is best to put in the brine" + }, + { + "role": "assistant", + "content": "Brining is simply the process of soaking something in a saline solution" + }, + { + "role": "user", + "content": "how long should i leave meat in the brine solution" + } + ], + "answers": [ + "either it absorbs saltwater, or the salinity of the pre-existing water approaches equilibrium with that of the brine", + "either it absorbs saltwater, or the salinity of the pre-existing water approaches equilibrium with that of the brine", + "either it absorbs saltwater, or the salinity of the pre-existing water approaches equilibrium with that of the brine", + "either it absorbs saltwater, or the salinity of the pre-existing water approaches equilibrium with that of the brine" + ] + }, + { + "ctxs": [ + { + "title": "Why does brining work with dry heat methods and not wet heat methods?", + "text": "Salt dissolves in water. Brining is simply the process of soaking something in a saline solution so that either it absorbs saltwater, or the salinity of the pre-existing water approaches equilibrium with that of the brine. The end state is just a lot of water, some on/inside the meat and some outside, all with approximately the same salinity.If you roast the result, you're evaporating most of the water but keeping the salt. If you boil it, then you're just reversing the brining process you followed in the first place, by diluting whatever salt (not to mention any other minerals/flavour) it has.The salt in a brined chicken is not reacting with the meat, it's just dissolved in the water (which is in/on the meat). Give it a good enough \"rinse\" and the salt water will be gone." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does brining work with dry heat methods and not wet heat methods?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "does brining make food taste salty?" + }, + { + "role": "assistant", + "content": "The end state is just a lot of water, some on/inside the meat and some outside, all with approximately the same salinity" + }, + { + "role": "user", + "content": "what is best to put in the brine" + }, + { + "role": "assistant", + "content": "Brining is simply the process of soaking something in a saline solution" + }, + { + "role": "user", + "content": "how long should i leave meat in the brine solution" + }, + { + "role": "assistant", + "content": "either it absorbs saltwater, or the salinity of the pre-existing water approaches equilibrium with that of the brine" + }, + { + "role": "user", + "content": "what is the best meat to brine" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why roast beets in vinegar?", + "text": "I think it is mostly for the taste. It certainly isn't necessary - I roast beets without any vinegar all the time, and they turn out great. I just roast them in their skins, without any oil or anything added. It takes a long time, over an hour depending on how big they are. When they are completely tender, let 'em cool, and the jacket slips right off. Roasting intensifies the flavor by caramelizing some of the sugars and removing moisture. You can always season with vinegar after roasting, depending on what you plan to do with them." + } + ], + "messages": [ + { + "role": "user", + "content": "Why do I roast beets in vinegar?" + } + ], + "answers": [ + "I think it is mostly for the taste", + "I think it is mostly for the taste", + "Roasting intensifies the flavor by caramelizing some of the sugars and removing moisture.", + "I think it is mostly for the taste." + ] + }, + { + "ctxs": [ + { + "title": "Why roast beets in vinegar?", + "text": "I think it is mostly for the taste. It certainly isn't necessary - I roast beets without any vinegar all the time, and they turn out great. I just roast them in their skins, without any oil or anything added. It takes a long time, over an hour depending on how big they are. When they are completely tender, let 'em cool, and the jacket slips right off. Roasting intensifies the flavor by caramelizing some of the sugars and removing moisture. You can always season with vinegar after roasting, depending on what you plan to do with them." + } + ], + "messages": [ + { + "role": "user", + "content": "Why do I roast beets in vinegar?" + }, + { + "role": "assistant", + "content": "I think it is mostly for the taste" + }, + { + "role": "user", + "content": "I coat the bottom of the pan in a quarter inch or so of vinegar, is that a good amount?" + } + ], + "answers": [ + "I roast beets without any vinegar all the time, and they turn out great. I just roast them in their skins, without any oil or anything added", + "I roast beets without any vinegar all the time, and they turn out great. I just roast them in their skins, without any oil or anything added", + "I roast beets without any vinegar all the time, and they turn out great.", + "I think it is mostly for the taste. It certainly isn't necessary" + ] + }, + { + "ctxs": [ + { + "title": "Why roast beets in vinegar?", + "text": "I think it is mostly for the taste. It certainly isn't necessary - I roast beets without any vinegar all the time, and they turn out great. I just roast them in their skins, without any oil or anything added. It takes a long time, over an hour depending on how big they are. When they are completely tender, let 'em cool, and the jacket slips right off. Roasting intensifies the flavor by caramelizing some of the sugars and removing moisture. You can always season with vinegar after roasting, depending on what you plan to do with them." + } + ], + "messages": [ + { + "role": "user", + "content": "Why do I roast beets in vinegar?" + }, + { + "role": "assistant", + "content": "I think it is mostly for the taste" + }, + { + "role": "user", + "content": "I coat the bottom of the pan in a quarter inch or so of vinegar, is that a good amount?" + }, + { + "role": "assistant", + "content": "I roast beets without any vinegar all the time, and they turn out great. I just roast them in their skins, without any oil or anything added" + }, + { + "role": "user", + "content": "Is there any other seasonings I can use to enhance the flavor?" + } + ], + "answers": [ + "Roasting intensifies the flavor by caramelizing some of the sugars and removing moisture. You can always season with vinegar after roasting", + "Roasting intensifies the flavor by caramelizing some of the sugars and removing moisture. You can always season with vinegar after roasting", + "Roasting intensifies the flavor by caramelizing some of the sugars and removing moisture. You can always season with vinegar after roasting", + "You can always season with vinegar after roasting, depending on what you plan to do with them." + ] + }, + { + "ctxs": [ + { + "title": "Why roast beets in vinegar?", + "text": "I think it is mostly for the taste. It certainly isn't necessary - I roast beets without any vinegar all the time, and they turn out great. I just roast them in their skins, without any oil or anything added. It takes a long time, over an hour depending on how big they are. When they are completely tender, let 'em cool, and the jacket slips right off. Roasting intensifies the flavor by caramelizing some of the sugars and removing moisture. You can always season with vinegar after roasting, depending on what you plan to do with them." + } + ], + "messages": [ + { + "role": "user", + "content": "Why do I roast beets in vinegar?" + }, + { + "role": "assistant", + "content": "I think it is mostly for the taste" + }, + { + "role": "user", + "content": "I coat the bottom of the pan in a quarter inch or so of vinegar, is that a good amount?" + }, + { + "role": "assistant", + "content": "I roast beets without any vinegar all the time, and they turn out great. I just roast them in their skins, without any oil or anything added" + }, + { + "role": "user", + "content": "Is there any other seasonings I can use to enhance the flavor?" + }, + { + "role": "assistant", + "content": "Roasting intensifies the flavor by caramelizing some of the sugars and removing moisture. You can always season with vinegar after roasting" + }, + { + "role": "user", + "content": "How long should I roast for ideally?" + } + ], + "answers": [ + "It takes a long time, over an hour depending on how big they are", + "It takes a long time, over an hour depending on how big they are", + "over an hour depending on how big they are.", + "over an hour depending on how big they are. When they are completely tender" + ] + }, + { + "ctxs": [ + { + "title": "Why roast beets in vinegar?", + "text": "I think it is mostly for the taste. It certainly isn't necessary - I roast beets without any vinegar all the time, and they turn out great. I just roast them in their skins, without any oil or anything added. It takes a long time, over an hour depending on how big they are. When they are completely tender, let 'em cool, and the jacket slips right off. Roasting intensifies the flavor by caramelizing some of the sugars and removing moisture. You can always season with vinegar after roasting, depending on what you plan to do with them." + } + ], + "messages": [ + { + "role": "user", + "content": "Why do I roast beets in vinegar?" + }, + { + "role": "assistant", + "content": "I think it is mostly for the taste" + }, + { + "role": "user", + "content": "I coat the bottom of the pan in a quarter inch or so of vinegar, is that a good amount?" + }, + { + "role": "assistant", + "content": "I roast beets without any vinegar all the time, and they turn out great. I just roast them in their skins, without any oil or anything added" + }, + { + "role": "user", + "content": "Is there any other seasonings I can use to enhance the flavor?" + }, + { + "role": "assistant", + "content": "Roasting intensifies the flavor by caramelizing some of the sugars and removing moisture. You can always season with vinegar after roasting" + }, + { + "role": "user", + "content": "How long should I roast for ideally?" + }, + { + "role": "assistant", + "content": "It takes a long time, over an hour depending on how big they are" + }, + { + "role": "user", + "content": "Does the vinegar do anything to the beet besides add flavor?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why roast beets in vinegar?", + "text": "I think it is mostly for the taste. It certainly isn't necessary - I roast beets without any vinegar all the time, and they turn out great. I just roast them in their skins, without any oil or anything added. It takes a long time, over an hour depending on how big they are. When they are completely tender, let 'em cool, and the jacket slips right off. Roasting intensifies the flavor by caramelizing some of the sugars and removing moisture. You can always season with vinegar after roasting, depending on what you plan to do with them." + } + ], + "messages": [ + { + "role": "user", + "content": "Why do I roast beets in vinegar?" + }, + { + "role": "assistant", + "content": "I think it is mostly for the taste" + }, + { + "role": "user", + "content": "I coat the bottom of the pan in a quarter inch or so of vinegar, is that a good amount?" + }, + { + "role": "assistant", + "content": "I roast beets without any vinegar all the time, and they turn out great. I just roast them in their skins, without any oil or anything added" + }, + { + "role": "user", + "content": "Is there any other seasonings I can use to enhance the flavor?" + }, + { + "role": "assistant", + "content": "Roasting intensifies the flavor by caramelizing some of the sugars and removing moisture. You can always season with vinegar after roasting" + }, + { + "role": "user", + "content": "How long should I roast for ideally?" + }, + { + "role": "assistant", + "content": "It takes a long time, over an hour depending on how big they are" + }, + { + "role": "user", + "content": "Does the vinegar do anything to the beet besides add flavor?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What temperature should I roast beets at?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why roast beets in vinegar?", + "text": "I think it is mostly for the taste. It certainly isn't necessary - I roast beets without any vinegar all the time, and they turn out great. I just roast them in their skins, without any oil or anything added. It takes a long time, over an hour depending on how big they are. When they are completely tender, let 'em cool, and the jacket slips right off. Roasting intensifies the flavor by caramelizing some of the sugars and removing moisture. You can always season with vinegar after roasting, depending on what you plan to do with them." + } + ], + "messages": [ + { + "role": "user", + "content": "Why do I roast beets in vinegar?" + }, + { + "role": "assistant", + "content": "I think it is mostly for the taste" + }, + { + "role": "user", + "content": "I coat the bottom of the pan in a quarter inch or so of vinegar, is that a good amount?" + }, + { + "role": "assistant", + "content": "I roast beets without any vinegar all the time, and they turn out great. I just roast them in their skins, without any oil or anything added" + }, + { + "role": "user", + "content": "Is there any other seasonings I can use to enhance the flavor?" + }, + { + "role": "assistant", + "content": "Roasting intensifies the flavor by caramelizing some of the sugars and removing moisture. You can always season with vinegar after roasting" + }, + { + "role": "user", + "content": "How long should I roast for ideally?" + }, + { + "role": "assistant", + "content": "It takes a long time, over an hour depending on how big they are" + }, + { + "role": "user", + "content": "Does the vinegar do anything to the beet besides add flavor?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What temperature should I roast beets at?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Should I choose large or small beets when purchasing?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Should I peel and devein whole shrimps?", + "text": "Yes you need to devein them. The 'vein' is in fact no such thing; it is the intestine, and is thus filled with waste matter. Yes, you need to peel them. Shrimp shells are indigestible, and serving shrimp (unless meant to be eaten with the fingers) with the shells on is, to my mind, indefensible. There is simply no good way to eat unpeeled shrimp with cutlery.I would personally eat them cold, as I see no point in re-cooking something that has already been cooked. This will make the flesh tougher." + } + ], + "messages": [ + { + "role": "user", + "content": "Should I peel and devein whole shrimps?" + } + ], + "answers": [ + "Yes you need to devein them. The 'vein' is in fact no such thing; it is the intestine, and is thus filled with waste matter", + "Yes you need to devein them. The 'vein' is in fact no such thing; it is the intestine, and is thus filled with waste matter", + "Yes you need to devein them. The 'vein' is in fact no such thing; it is the intestine, and is thus filled with waste matter. Yes, you need to peel them. Shrimp shells are indigestible", + "Yes you need to devein them. The 'vein' is in fact no such thing; it is the intestine, and is thus filled with waste matter. Yes, you need to peel them" + ] + }, + { + "ctxs": [ + { + "title": "Should I peel and devein whole shrimps?", + "text": "Yes you need to devein them. The 'vein' is in fact no such thing; it is the intestine, and is thus filled with waste matter. Yes, you need to peel them. Shrimp shells are indigestible, and serving shrimp (unless meant to be eaten with the fingers) with the shells on is, to my mind, indefensible. There is simply no good way to eat unpeeled shrimp with cutlery.I would personally eat them cold, as I see no point in re-cooking something that has already been cooked. This will make the flesh tougher." + } + ], + "messages": [ + { + "role": "user", + "content": "Should I peel and devein whole shrimps?" + }, + { + "role": "assistant", + "content": "Yes you need to devein them. The 'vein' is in fact no such thing; it is the intestine, and is thus filled with waste matter" + }, + { + "role": "user", + "content": "Is it harmful to eat it?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Should I peel and devein whole shrimps?", + "text": "Yes you need to devein them. The 'vein' is in fact no such thing; it is the intestine, and is thus filled with waste matter. Yes, you need to peel them. Shrimp shells are indigestible, and serving shrimp (unless meant to be eaten with the fingers) with the shells on is, to my mind, indefensible. There is simply no good way to eat unpeeled shrimp with cutlery.I would personally eat them cold, as I see no point in re-cooking something that has already been cooked. This will make the flesh tougher." + } + ], + "messages": [ + { + "role": "user", + "content": "Should I peel and devein whole shrimps?" + }, + { + "role": "assistant", + "content": "Yes you need to devein them. The 'vein' is in fact no such thing; it is the intestine, and is thus filled with waste matter" + }, + { + "role": "user", + "content": "Is it harmful to eat it?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What will happen if I leave this step out?" + } + ], + "answers": [ + "Shrimp shells are indigestible, and serving shrimp (unless meant to be eaten with the fingers) with the shells on is, to my mind, indefensible", + "Shrimp shells are indigestible, and serving shrimp (unless meant to be eaten with the fingers) with the shells on is, to my mind, indefensible", + "Shrimp shells are indigestible", + "Shrimp shells are indigestible, and serving shrimp (unless meant to be eaten with the fingers) with the shells on is, to my mind, indefensible" + ] + }, + { + "ctxs": [ + { + "title": "Should I peel and devein whole shrimps?", + "text": "Yes you need to devein them. The 'vein' is in fact no such thing; it is the intestine, and is thus filled with waste matter. Yes, you need to peel them. Shrimp shells are indigestible, and serving shrimp (unless meant to be eaten with the fingers) with the shells on is, to my mind, indefensible. There is simply no good way to eat unpeeled shrimp with cutlery.I would personally eat them cold, as I see no point in re-cooking something that has already been cooked. This will make the flesh tougher." + } + ], + "messages": [ + { + "role": "user", + "content": "Should I peel and devein whole shrimps?" + }, + { + "role": "assistant", + "content": "Yes you need to devein them. The 'vein' is in fact no such thing; it is the intestine, and is thus filled with waste matter" + }, + { + "role": "user", + "content": "Is it harmful to eat it?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What will happen if I leave this step out?" + }, + { + "role": "assistant", + "content": "Shrimp shells are indigestible, and serving shrimp (unless meant to be eaten with the fingers) with the shells on is, to my mind, indefensible" + }, + { + "role": "user", + "content": "These are precooked shrimp, do they still need to be peeled and deveined?" + } + ], + "answers": [ + "I would personally eat them cold, as I see no point in re-cooking something that has already been cooked", + "I would personally eat them cold, as I see no point in re-cooking something that has already been cooked", + "I would personally eat them cold, as I see no point in re-cooking something that has already been cooked", + "Yes you need to devein them." + ] + }, + { + "ctxs": [ + { + "title": "Should I peel and devein whole shrimps?", + "text": "Yes you need to devein them. The 'vein' is in fact no such thing; it is the intestine, and is thus filled with waste matter. Yes, you need to peel them. Shrimp shells are indigestible, and serving shrimp (unless meant to be eaten with the fingers) with the shells on is, to my mind, indefensible. There is simply no good way to eat unpeeled shrimp with cutlery.I would personally eat them cold, as I see no point in re-cooking something that has already been cooked. This will make the flesh tougher." + } + ], + "messages": [ + { + "role": "user", + "content": "Should I peel and devein whole shrimps?" + }, + { + "role": "assistant", + "content": "Yes you need to devein them. The 'vein' is in fact no such thing; it is the intestine, and is thus filled with waste matter" + }, + { + "role": "user", + "content": "Is it harmful to eat it?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What will happen if I leave this step out?" + }, + { + "role": "assistant", + "content": "Shrimp shells are indigestible, and serving shrimp (unless meant to be eaten with the fingers) with the shells on is, to my mind, indefensible" + }, + { + "role": "user", + "content": "These are precooked shrimp, do they still need to be peeled and deveined?" + }, + { + "role": "assistant", + "content": "I would personally eat them cold, as I see no point in re-cooking something that has already been cooked" + }, + { + "role": "user", + "content": "Is it okay to saute this type of shrimp in garlic butter?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can I add vanilla to pastry cream after its cooled?", + "text": "If your pastry cream can handle being stirred (most do and as you will be including whipped cream anyway), you should be fine. Stirring will soften your pastry cream a bit, but not make it completely liquid.You can even add the vanilla to your cream, whip it together and need not worry about stirring well enough or uneven distribution of liquid in your pastry cream." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I add vanilla to pastry cream after its cooled?" + } + ], + "answers": [ + "If your pastry cream can handle being stirred (most do and as you will be including whipped cream anyway), you should be fine", + "If your pastry cream can handle being stirred (most do and as you will be including whipped cream anyway), you should be fine", + "You can even add the vanilla to your cream", + "You can even add the vanilla to your cream," + ] + }, + { + "ctxs": [ + { + "title": "Can I add vanilla to pastry cream after its cooled?", + "text": "If your pastry cream can handle being stirred (most do and as you will be including whipped cream anyway), you should be fine. Stirring will soften your pastry cream a bit, but not make it completely liquid.You can even add the vanilla to your cream, whip it together and need not worry about stirring well enough or uneven distribution of liquid in your pastry cream." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I add vanilla to pastry cream after its cooled?" + }, + { + "role": "assistant", + "content": "If your pastry cream can handle being stirred (most do and as you will be including whipped cream anyway), you should be fine" + }, + { + "role": "user", + "content": "is the vanilla better added when cold or hot?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can I add vanilla to pastry cream after its cooled?", + "text": "If your pastry cream can handle being stirred (most do and as you will be including whipped cream anyway), you should be fine. Stirring will soften your pastry cream a bit, but not make it completely liquid.You can even add the vanilla to your cream, whip it together and need not worry about stirring well enough or uneven distribution of liquid in your pastry cream." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I add vanilla to pastry cream after its cooled?" + }, + { + "role": "assistant", + "content": "If your pastry cream can handle being stirred (most do and as you will be including whipped cream anyway), you should be fine" + }, + { + "role": "user", + "content": "is the vanilla better added when cold or hot?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Which other flavor can be added to pastry cream" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can I add vanilla to pastry cream after its cooled?", + "text": "If your pastry cream can handle being stirred (most do and as you will be including whipped cream anyway), you should be fine. Stirring will soften your pastry cream a bit, but not make it completely liquid.You can even add the vanilla to your cream, whip it together and need not worry about stirring well enough or uneven distribution of liquid in your pastry cream." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I add vanilla to pastry cream after its cooled?" + }, + { + "role": "assistant", + "content": "If your pastry cream can handle being stirred (most do and as you will be including whipped cream anyway), you should be fine" + }, + { + "role": "user", + "content": "is the vanilla better added when cold or hot?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Which other flavor can be added to pastry cream" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What makes the pastry cream harden?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why does my homemade pasta stick to itself whilst cooking?", + "text": "I have that problem when I am impatient and don't let the pasta dry out long enough before putting it on to boil.It is important to let the pasta dry even just in loose little heaps once sliced into noodles. It doesn't have to get totally dry just dry enough that you can't squish the noodles back together into dough.Also you need to cook fresh pasta for a very short amount of time in a LOT of water, about 1.5x as much water as you would use for dry, so that the noodles have less chance to run into each other. In fact I frequently don't boil them at all separately but just toss them in the soup I am serving them with for for a two to three minutes before serving." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does my homemade pasta stick to itself whilst cooking?" + } + ], + "answers": [ + "I have that problem when I am impatient and don't let the pasta dry out long enough before putting it on to boil", + "I have that problem when I am impatient and don't let the pasta dry out long enough before putting it on to boil", + "ou need to cook fresh pasta for a very short amount of time in a LOT of water, about 1.5x as much water as you would use for dry", + "Also you need to cook fresh pasta for a very short amount of time in a LOT of water, about 1.5x as much water as you would use for dry" + ] + }, + { + "ctxs": [ + { + "title": "Why does my homemade pasta stick to itself whilst cooking?", + "text": "I have that problem when I am impatient and don't let the pasta dry out long enough before putting it on to boil.It is important to let the pasta dry even just in loose little heaps once sliced into noodles. It doesn't have to get totally dry just dry enough that you can't squish the noodles back together into dough.Also you need to cook fresh pasta for a very short amount of time in a LOT of water, about 1.5x as much water as you would use for dry, so that the noodles have less chance to run into each other. In fact I frequently don't boil them at all separately but just toss them in the soup I am serving them with for for a two to three minutes before serving." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does my homemade pasta stick to itself whilst cooking?" + }, + { + "role": "assistant", + "content": "I have that problem when I am impatient and don't let the pasta dry out long enough before putting it on to boil" + }, + { + "role": "user", + "content": "How long do you let your pasta dry?" + } + ], + "answers": [ + "It is important to let the pasta dry even just in loose little heaps once sliced into noodles", + "It is important to let the pasta dry even just in loose little heaps once sliced into noodles", + "It is important to let the pasta dry even just in loose little heaps once sliced into noodles. It doesn't have to get totally dry just dry enough that you can't squish the noodles back together", + "It is important to let the pasta dry even just in loose little heaps once sliced into noodles." + ] + }, + { + "ctxs": [ + { + "title": "Why does my homemade pasta stick to itself whilst cooking?", + "text": "I have that problem when I am impatient and don't let the pasta dry out long enough before putting it on to boil.It is important to let the pasta dry even just in loose little heaps once sliced into noodles. It doesn't have to get totally dry just dry enough that you can't squish the noodles back together into dough.Also you need to cook fresh pasta for a very short amount of time in a LOT of water, about 1.5x as much water as you would use for dry, so that the noodles have less chance to run into each other. In fact I frequently don't boil them at all separately but just toss them in the soup I am serving them with for for a two to three minutes before serving." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does my homemade pasta stick to itself whilst cooking?" + }, + { + "role": "assistant", + "content": "I have that problem when I am impatient and don't let the pasta dry out long enough before putting it on to boil" + }, + { + "role": "user", + "content": "How long do you let your pasta dry?" + }, + { + "role": "assistant", + "content": "It is important to let the pasta dry even just in loose little heaps once sliced into noodles" + }, + { + "role": "user", + "content": "I do. Could it be that I'm not using the right flour?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why does my homemade pasta stick to itself whilst cooking?", + "text": "I have that problem when I am impatient and don't let the pasta dry out long enough before putting it on to boil.It is important to let the pasta dry even just in loose little heaps once sliced into noodles. It doesn't have to get totally dry just dry enough that you can't squish the noodles back together into dough.Also you need to cook fresh pasta for a very short amount of time in a LOT of water, about 1.5x as much water as you would use for dry, so that the noodles have less chance to run into each other. In fact I frequently don't boil them at all separately but just toss them in the soup I am serving them with for for a two to three minutes before serving." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does my homemade pasta stick to itself whilst cooking?" + }, + { + "role": "assistant", + "content": "I have that problem when I am impatient and don't let the pasta dry out long enough before putting it on to boil" + }, + { + "role": "user", + "content": "How long do you let your pasta dry?" + }, + { + "role": "assistant", + "content": "It is important to let the pasta dry even just in loose little heaps once sliced into noodles" + }, + { + "role": "user", + "content": "I do. Could it be that I'm not using the right flour?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Should I let it dry entirely instead of cooking it fresh?" + } + ], + "answers": [ + "It doesn't have to get totally dry just dry enough that you can't squish the noodles back together into dough", + "It doesn't have to get totally dry just dry enough that you can't squish the noodles back together into dough", + "It doesn't have to get totally dry just dry enough that you can't squish the noodles back together into dough", + "It is important to let the pasta dry even just in loose little heaps once sliced into noodles. It doesn't have to get totally dry just dry enough that you can't squish the noodles back together" + ] + }, + { + "ctxs": [ + { + "title": "Why does my homemade pasta stick to itself whilst cooking?", + "text": "I have that problem when I am impatient and don't let the pasta dry out long enough before putting it on to boil.It is important to let the pasta dry even just in loose little heaps once sliced into noodles. It doesn't have to get totally dry just dry enough that you can't squish the noodles back together into dough.Also you need to cook fresh pasta for a very short amount of time in a LOT of water, about 1.5x as much water as you would use for dry, so that the noodles have less chance to run into each other. In fact I frequently don't boil them at all separately but just toss them in the soup I am serving them with for for a two to three minutes before serving." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does my homemade pasta stick to itself whilst cooking?" + }, + { + "role": "assistant", + "content": "I have that problem when I am impatient and don't let the pasta dry out long enough before putting it on to boil" + }, + { + "role": "user", + "content": "How long do you let your pasta dry?" + }, + { + "role": "assistant", + "content": "It is important to let the pasta dry even just in loose little heaps once sliced into noodles" + }, + { + "role": "user", + "content": "I do. Could it be that I'm not using the right flour?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Should I let it dry entirely instead of cooking it fresh?" + }, + { + "role": "assistant", + "content": "It doesn't have to get totally dry just dry enough that you can't squish the noodles back together into dough" + }, + { + "role": "user", + "content": "Does it matter if I use oil in the boiling water?" + } + ], + "answers": [ + "Also you need to cook fresh pasta for a very short amount of time in a LOT of water, about 1.5x as much water as you would use for dry", + "Also you need to cook fresh pasta for a very short amount of time in a LOT of water, about 1.5x as much water as you would use for dry", + "Also you need to cook fresh pasta for a very short amount of time in a LOT of water, about 1.5x as much water as you would use for dry", + "Also you need to cook fresh pasta for a very short amount of time in a LOT of water, about 1.5x as much water as you would use for dry" + ] + }, + { + "ctxs": [ + { + "title": "Remediation Methods for Rice Contaminated with Broken Glass", + "text": "Purely academic (because I wouldn't even use the rice for blind baking) but just dissolve salt into the water until the rice starts to float. The glass will remain at the bottom. Give a good stir to avoid surface tension and glass-stuck-to-rice problems. Rice farmers used to do this (and probably still do in some countries) to separate out little stones and even damaged grains.If the solution saturates before the rice starts floating (i.e. salt no longer dissolves), try warm-water instead or another food-safe salt like Epsom salts which lead to a greater specific density of the solution)." + } + ], + "messages": [ + { + "role": "user", + "content": "What are some remediation Methods for Rice Contaminated with Broken Glass?" + } + ], + "answers": [ + "dissolve salt into the water until the rice starts to float", + "dissolve salt into the water until the rice starts to float", + "dissolve salt into the water until the rice starts to float. The glass will remain at the bottom.", + "Purely academic (because I wouldn't even use the rice for blind baking) but just dissolve salt into the water until the rice starts to float" + ] + }, + { + "ctxs": [ + { + "title": "Remediation Methods for Rice Contaminated with Broken Glass", + "text": "Purely academic (because I wouldn't even use the rice for blind baking) but just dissolve salt into the water until the rice starts to float. The glass will remain at the bottom. Give a good stir to avoid surface tension and glass-stuck-to-rice problems. Rice farmers used to do this (and probably still do in some countries) to separate out little stones and even damaged grains.If the solution saturates before the rice starts floating (i.e. salt no longer dissolves), try warm-water instead or another food-safe salt like Epsom salts which lead to a greater specific density of the solution)." + } + ], + "messages": [ + { + "role": "user", + "content": "What are some remediation Methods for Rice Contaminated with Broken Glass?" + }, + { + "role": "assistant", + "content": "dissolve salt into the water until the rice starts to float" + }, + { + "role": "user", + "content": "Would the rice be safe to eat?" + } + ], + "answers": [ + "The glass will remain at the bottom", + "The glass will remain at the bottom", + "The glass will remain at the bottom. Give a good stir to avoid surface tension and glass-stuck-to-rice problems.", + "The glass will remain at the bottom" + ] + }, + { + "ctxs": [ + { + "title": "Remediation Methods for Rice Contaminated with Broken Glass", + "text": "Purely academic (because I wouldn't even use the rice for blind baking) but just dissolve salt into the water until the rice starts to float. The glass will remain at the bottom. Give a good stir to avoid surface tension and glass-stuck-to-rice problems. Rice farmers used to do this (and probably still do in some countries) to separate out little stones and even damaged grains.If the solution saturates before the rice starts floating (i.e. salt no longer dissolves), try warm-water instead or another food-safe salt like Epsom salts which lead to a greater specific density of the solution)." + } + ], + "messages": [ + { + "role": "user", + "content": "What are some remediation Methods for Rice Contaminated with Broken Glass?" + }, + { + "role": "assistant", + "content": "dissolve salt into the water until the rice starts to float" + }, + { + "role": "user", + "content": "Would the rice be safe to eat?" + }, + { + "role": "assistant", + "content": "The glass will remain at the bottom" + }, + { + "role": "user", + "content": "Would the glass do any internal damage?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Remediation Methods for Rice Contaminated with Broken Glass", + "text": "Purely academic (because I wouldn't even use the rice for blind baking) but just dissolve salt into the water until the rice starts to float. The glass will remain at the bottom. Give a good stir to avoid surface tension and glass-stuck-to-rice problems. Rice farmers used to do this (and probably still do in some countries) to separate out little stones and even damaged grains.If the solution saturates before the rice starts floating (i.e. salt no longer dissolves), try warm-water instead or another food-safe salt like Epsom salts which lead to a greater specific density of the solution)." + } + ], + "messages": [ + { + "role": "user", + "content": "What are some remediation Methods for Rice Contaminated with Broken Glass?" + }, + { + "role": "assistant", + "content": "dissolve salt into the water until the rice starts to float" + }, + { + "role": "user", + "content": "Would the rice be safe to eat?" + }, + { + "role": "assistant", + "content": "The glass will remain at the bottom" + }, + { + "role": "user", + "content": "Would the glass do any internal damage?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What would be a better tag other than 'rice'?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Remediation Methods for Rice Contaminated with Broken Glass", + "text": "Purely academic (because I wouldn't even use the rice for blind baking) but just dissolve salt into the water until the rice starts to float. The glass will remain at the bottom. Give a good stir to avoid surface tension and glass-stuck-to-rice problems. Rice farmers used to do this (and probably still do in some countries) to separate out little stones and even damaged grains.If the solution saturates before the rice starts floating (i.e. salt no longer dissolves), try warm-water instead or another food-safe salt like Epsom salts which lead to a greater specific density of the solution)." + } + ], + "messages": [ + { + "role": "user", + "content": "What are some remediation Methods for Rice Contaminated with Broken Glass?" + }, + { + "role": "assistant", + "content": "dissolve salt into the water until the rice starts to float" + }, + { + "role": "user", + "content": "Would the rice be safe to eat?" + }, + { + "role": "assistant", + "content": "The glass will remain at the bottom" + }, + { + "role": "user", + "content": "Would the glass do any internal damage?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What would be a better tag other than 'rice'?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Will it warrant the time if i pick the grains out piece by piece?" + } + ], + "answers": [ + "I wouldn't even use the rice for blind baking", + "I wouldn't even use the rice for blind baking", + "I wouldn't even use the rice for blind baking", + "Rice farmers used to do this (and probably still do in some countries) to separate out little stones and even damaged grains." + ] + }, + { + "ctxs": [ + { + "title": "Remediation Methods for Rice Contaminated with Broken Glass", + "text": "Purely academic (because I wouldn't even use the rice for blind baking) but just dissolve salt into the water until the rice starts to float. The glass will remain at the bottom. Give a good stir to avoid surface tension and glass-stuck-to-rice problems. Rice farmers used to do this (and probably still do in some countries) to separate out little stones and even damaged grains.If the solution saturates before the rice starts floating (i.e. salt no longer dissolves), try warm-water instead or another food-safe salt like Epsom salts which lead to a greater specific density of the solution)." + } + ], + "messages": [ + { + "role": "user", + "content": "What are some remediation Methods for Rice Contaminated with Broken Glass?" + }, + { + "role": "assistant", + "content": "dissolve salt into the water until the rice starts to float" + }, + { + "role": "user", + "content": "Would the rice be safe to eat?" + }, + { + "role": "assistant", + "content": "The glass will remain at the bottom" + }, + { + "role": "user", + "content": "Would the glass do any internal damage?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What would be a better tag other than 'rice'?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Will it warrant the time if i pick the grains out piece by piece?" + }, + { + "role": "assistant", + "content": "I wouldn't even use the rice for blind baking" + }, + { + "role": "user", + "content": "Will the micro sized pieces of glass stick to the rice?" + } + ], + "answers": [ + "Give a good stir to avoid surface tension and glass-stuck-to-rice problems", + "Give a good stir to avoid surface tension and glass-stuck-to-rice problems", + "The glass will remain at the bottom. Give a good stir to avoid surface tension and glass-stuck-to-rice problems.", + "Give a good stir to avoid surface tension and glass-stuck-to-rice problems" + ] + }, + { + "ctxs": [ + { + "title": "Hot Sauce: margarine versus butter", + "text": "There are two differences, taste and texture. First, texture. Some margarines behave very similarly to butter in a sauce. But others, especially the reduced fat varieties, can contain gums. They tend to separate when heated, and if this happens, your sauce will probably break. This is a good reason to stay away from margarine in cooking and use it as a cold spread only. Second, taste. The taste is different, and most people find that butter tastes better. Margarine is a substitute which can't quite reach it. Classical recipes are always made with butter, most of them predate the margarine era. In your case, we can hope that the author tested margarine in the recipe and found that it won't split in that particular process. Or maybe they were lucky to use a margarine brand not prone to splitting. Also, this is a recipe which tries to emulate an existing thing. If Pizza Hut are not using butter in their original recipe, but margarine or vegetable oil, then the margarine will get you closer to the original taste. So, this is a case where margarine and not butter will give you the taste you are after. You can probably substitute without much trouble, but if the recipe specifies margarine, I'd try the margarine first and only switch to butter if there are problems." + } + ], + "messages": [ + { + "role": "user", + "content": "What exactly is the difference between margarine and butter when making sauces?" + } + ], + "answers": [ + "There are two differences, taste and texture", + "There are two differences, taste and texture", + "There are two differences, taste and texture.", + "There are two differences, taste and texture." + ] + }, + { + "ctxs": [ + { + "title": "Hot Sauce: margarine versus butter", + "text": "There are two differences, taste and texture. First, texture. Some margarines behave very similarly to butter in a sauce. But others, especially the reduced fat varieties, can contain gums. They tend to separate when heated, and if this happens, your sauce will probably break. This is a good reason to stay away from margarine in cooking and use it as a cold spread only. Second, taste. The taste is different, and most people find that butter tastes better. Margarine is a substitute which can't quite reach it. Classical recipes are always made with butter, most of them predate the margarine era. In your case, we can hope that the author tested margarine in the recipe and found that it won't split in that particular process. Or maybe they were lucky to use a margarine brand not prone to splitting. Also, this is a recipe which tries to emulate an existing thing. If Pizza Hut are not using butter in their original recipe, but margarine or vegetable oil, then the margarine will get you closer to the original taste. So, this is a case where margarine and not butter will give you the taste you are after. You can probably substitute without much trouble, but if the recipe specifies margarine, I'd try the margarine first and only switch to butter if there are problems." + } + ], + "messages": [ + { + "role": "user", + "content": "What exactly is the difference between margarine and butter when making sauces?" + }, + { + "role": "assistant", + "content": "There are two differences, taste and texture" + }, + { + "role": "user", + "content": "What is the taste difference?" + } + ], + "answers": [ + "most people find that butter tastes better", + "most people find that butter tastes better", + "The taste is different, and most people find that butter tastes better", + "The taste is different, and most people find that butter tastes better" + ] + }, + { + "ctxs": [ + { + "title": "Hot Sauce: margarine versus butter", + "text": "There are two differences, taste and texture. First, texture. Some margarines behave very similarly to butter in a sauce. But others, especially the reduced fat varieties, can contain gums. They tend to separate when heated, and if this happens, your sauce will probably break. This is a good reason to stay away from margarine in cooking and use it as a cold spread only. Second, taste. The taste is different, and most people find that butter tastes better. Margarine is a substitute which can't quite reach it. Classical recipes are always made with butter, most of them predate the margarine era. In your case, we can hope that the author tested margarine in the recipe and found that it won't split in that particular process. Or maybe they were lucky to use a margarine brand not prone to splitting. Also, this is a recipe which tries to emulate an existing thing. If Pizza Hut are not using butter in their original recipe, but margarine or vegetable oil, then the margarine will get you closer to the original taste. So, this is a case where margarine and not butter will give you the taste you are after. You can probably substitute without much trouble, but if the recipe specifies margarine, I'd try the margarine first and only switch to butter if there are problems." + } + ], + "messages": [ + { + "role": "user", + "content": "What exactly is the difference between margarine and butter when making sauces?" + }, + { + "role": "assistant", + "content": "There are two differences, taste and texture" + }, + { + "role": "user", + "content": "What is the taste difference?" + }, + { + "role": "assistant", + "content": "most people find that butter tastes better" + }, + { + "role": "user", + "content": "What is the texture difference?" + } + ], + "answers": [ + "Some margarines behave very similarly to butter in a sauce. But others, especially the reduced fat varieties, can contain gums", + "Some margarines behave very similarly to butter in a sauce. But others, especially the reduced fat varieties, can contain gums", + "reduced fat varieties, can contain gums. They tend to separate when heated, and if this happens, your sauce will probably break.", + "Some margarines behave very similarly to butter in a sauce. But others, especially the reduced fat varieties, can contain gums." + ] + }, + { + "ctxs": [ + { + "title": "Hot Sauce: margarine versus butter", + "text": "There are two differences, taste and texture. First, texture. Some margarines behave very similarly to butter in a sauce. But others, especially the reduced fat varieties, can contain gums. They tend to separate when heated, and if this happens, your sauce will probably break. This is a good reason to stay away from margarine in cooking and use it as a cold spread only. Second, taste. The taste is different, and most people find that butter tastes better. Margarine is a substitute which can't quite reach it. Classical recipes are always made with butter, most of them predate the margarine era. In your case, we can hope that the author tested margarine in the recipe and found that it won't split in that particular process. Or maybe they were lucky to use a margarine brand not prone to splitting. Also, this is a recipe which tries to emulate an existing thing. If Pizza Hut are not using butter in their original recipe, but margarine or vegetable oil, then the margarine will get you closer to the original taste. So, this is a case where margarine and not butter will give you the taste you are after. You can probably substitute without much trouble, but if the recipe specifies margarine, I'd try the margarine first and only switch to butter if there are problems." + } + ], + "messages": [ + { + "role": "user", + "content": "What exactly is the difference between margarine and butter when making sauces?" + }, + { + "role": "assistant", + "content": "There are two differences, taste and texture" + }, + { + "role": "user", + "content": "What is the taste difference?" + }, + { + "role": "assistant", + "content": "most people find that butter tastes better" + }, + { + "role": "user", + "content": "What is the texture difference?" + }, + { + "role": "assistant", + "content": "Some margarines behave very similarly to butter in a sauce. But others, especially the reduced fat varieties, can contain gums" + }, + { + "role": "user", + "content": "I'm making a hot sauce recipe for wings. It suggests margarine, but can I use butter instead?" + } + ], + "answers": [ + "margarine will get you closer to the original taste", + "margarine will get you closer to the original taste", + "most people find that butter tastes better. Margarine is a substitute which can't quite reach it.", + "You can probably substitute without much trouble, but if the recipe specifies margarine, I'd try the margarine first and only switch to butter if there are problems." + ] + }, + { + "ctxs": [ + { + "title": "Hot Sauce: margarine versus butter", + "text": "There are two differences, taste and texture. First, texture. Some margarines behave very similarly to butter in a sauce. But others, especially the reduced fat varieties, can contain gums. They tend to separate when heated, and if this happens, your sauce will probably break. This is a good reason to stay away from margarine in cooking and use it as a cold spread only. Second, taste. The taste is different, and most people find that butter tastes better. Margarine is a substitute which can't quite reach it. Classical recipes are always made with butter, most of them predate the margarine era. In your case, we can hope that the author tested margarine in the recipe and found that it won't split in that particular process. Or maybe they were lucky to use a margarine brand not prone to splitting. Also, this is a recipe which tries to emulate an existing thing. If Pizza Hut are not using butter in their original recipe, but margarine or vegetable oil, then the margarine will get you closer to the original taste. So, this is a case where margarine and not butter will give you the taste you are after. You can probably substitute without much trouble, but if the recipe specifies margarine, I'd try the margarine first and only switch to butter if there are problems." + } + ], + "messages": [ + { + "role": "user", + "content": "What exactly is the difference between margarine and butter when making sauces?" + }, + { + "role": "assistant", + "content": "There are two differences, taste and texture" + }, + { + "role": "user", + "content": "What is the taste difference?" + }, + { + "role": "assistant", + "content": "most people find that butter tastes better" + }, + { + "role": "user", + "content": "What is the texture difference?" + }, + { + "role": "assistant", + "content": "Some margarines behave very similarly to butter in a sauce. But others, especially the reduced fat varieties, can contain gums" + }, + { + "role": "user", + "content": "I'm making a hot sauce recipe for wings. It suggests margarine, but can I use butter instead?" + }, + { + "role": "assistant", + "content": "margarine will get you closer to the original taste" + }, + { + "role": "user", + "content": "Isn't margarine supposed to be bad for me?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Hot Sauce: margarine versus butter", + "text": "There are two differences, taste and texture. First, texture. Some margarines behave very similarly to butter in a sauce. But others, especially the reduced fat varieties, can contain gums. They tend to separate when heated, and if this happens, your sauce will probably break. This is a good reason to stay away from margarine in cooking and use it as a cold spread only. Second, taste. The taste is different, and most people find that butter tastes better. Margarine is a substitute which can't quite reach it. Classical recipes are always made with butter, most of them predate the margarine era. In your case, we can hope that the author tested margarine in the recipe and found that it won't split in that particular process. Or maybe they were lucky to use a margarine brand not prone to splitting. Also, this is a recipe which tries to emulate an existing thing. If Pizza Hut are not using butter in their original recipe, but margarine or vegetable oil, then the margarine will get you closer to the original taste. So, this is a case where margarine and not butter will give you the taste you are after. You can probably substitute without much trouble, but if the recipe specifies margarine, I'd try the margarine first and only switch to butter if there are problems." + } + ], + "messages": [ + { + "role": "user", + "content": "What exactly is the difference between margarine and butter when making sauces?" + }, + { + "role": "assistant", + "content": "There are two differences, taste and texture" + }, + { + "role": "user", + "content": "What is the taste difference?" + }, + { + "role": "assistant", + "content": "most people find that butter tastes better" + }, + { + "role": "user", + "content": "What is the texture difference?" + }, + { + "role": "assistant", + "content": "Some margarines behave very similarly to butter in a sauce. But others, especially the reduced fat varieties, can contain gums" + }, + { + "role": "user", + "content": "I'm making a hot sauce recipe for wings. It suggests margarine, but can I use butter instead?" + }, + { + "role": "assistant", + "content": "margarine will get you closer to the original taste" + }, + { + "role": "user", + "content": "Isn't margarine supposed to be bad for me?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What are the gums in margarine?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Hot Sauce: margarine versus butter", + "text": "There are two differences, taste and texture. First, texture. Some margarines behave very similarly to butter in a sauce. But others, especially the reduced fat varieties, can contain gums. They tend to separate when heated, and if this happens, your sauce will probably break. This is a good reason to stay away from margarine in cooking and use it as a cold spread only. Second, taste. The taste is different, and most people find that butter tastes better. Margarine is a substitute which can't quite reach it. Classical recipes are always made with butter, most of them predate the margarine era. In your case, we can hope that the author tested margarine in the recipe and found that it won't split in that particular process. Or maybe they were lucky to use a margarine brand not prone to splitting. Also, this is a recipe which tries to emulate an existing thing. If Pizza Hut are not using butter in their original recipe, but margarine or vegetable oil, then the margarine will get you closer to the original taste. So, this is a case where margarine and not butter will give you the taste you are after. You can probably substitute without much trouble, but if the recipe specifies margarine, I'd try the margarine first and only switch to butter if there are problems." + } + ], + "messages": [ + { + "role": "user", + "content": "What exactly is the difference between margarine and butter when making sauces?" + }, + { + "role": "assistant", + "content": "There are two differences, taste and texture" + }, + { + "role": "user", + "content": "What is the taste difference?" + }, + { + "role": "assistant", + "content": "most people find that butter tastes better" + }, + { + "role": "user", + "content": "What is the texture difference?" + }, + { + "role": "assistant", + "content": "Some margarines behave very similarly to butter in a sauce. But others, especially the reduced fat varieties, can contain gums" + }, + { + "role": "user", + "content": "I'm making a hot sauce recipe for wings. It suggests margarine, but can I use butter instead?" + }, + { + "role": "assistant", + "content": "margarine will get you closer to the original taste" + }, + { + "role": "user", + "content": "Isn't margarine supposed to be bad for me?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What are the gums in margarine?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Would you use margarine or butter in a hot sauce?" + } + ], + "answers": [ + "You can probably substitute without much trouble, but if the recipe specifies margarine, I'd try the margarine first and only switch to butter if there are problems", + "You can probably substitute without much trouble, but if the recipe specifies margarine, I'd try the margarine first and only switch to butter if there are problems", + "stay away from margarine in cooking and use it as a cold spread only", + "if the recipe specifies margarine, I'd try the margarine first and only switch to butter if there are problems." + ] + }, + { + "ctxs": [ + { + "title": "Can you overmix a gluten-free cake?", + "text": "If there's leavening in the cake (baking soda or baking powder) that gets activated once incorporated with the rest of the ingredients, and you substantially overmix, you may lose some of its power as you help the gas escape from your batter. Unless you're whipping it vigorously, you're not going to be bringing enough air into the batter to make up for it. This is pretty much like letting the batter sit out on the counter for a while before baking, except faster." + } + ], + "messages": [ + { + "role": "user", + "content": "Can you overmix a gluten-free cake?" + } + ], + "answers": [ + "If there's leavening in the cake (baking soda or baking powder) that gets activated once incorporated with the rest of the ingredients, and you substantially overmix, you may lose some of its power", + "If there's leavening in the cake (baking soda or baking powder) that gets activated once incorporated with the rest of the ingredients, and you substantially overmix, you may lose some of its power", + "Unless you're whipping it vigorously, you're not going to be bringing enough air into the batter to make up for it", + "If there's leavening in the cake (baking soda or baking powder) that gets activated once incorporated with the rest of the ingredients, and you substantially overmix, you may lose some of its power" + ] + }, + { + "ctxs": [ + { + "title": "Can you overmix a gluten-free cake?", + "text": "If there's leavening in the cake (baking soda or baking powder) that gets activated once incorporated with the rest of the ingredients, and you substantially overmix, you may lose some of its power as you help the gas escape from your batter. Unless you're whipping it vigorously, you're not going to be bringing enough air into the batter to make up for it. This is pretty much like letting the batter sit out on the counter for a while before baking, except faster." + } + ], + "messages": [ + { + "role": "user", + "content": "Can you overmix a gluten-free cake?" + }, + { + "role": "assistant", + "content": "If there's leavening in the cake (baking soda or baking powder) that gets activated once incorporated with the rest of the ingredients, and you substantially overmix, you may lose some of its power" + }, + { + "role": "user", + "content": "How do you keep from losing power" + } + ], + "answers": [ + "whipping it vigorously", + "whipping it vigorously", + "whipping it vigorously", + "whipping it vigorously" + ] + }, + { + "ctxs": [ + { + "title": "Can you overmix a gluten-free cake?", + "text": "If there's leavening in the cake (baking soda or baking powder) that gets activated once incorporated with the rest of the ingredients, and you substantially overmix, you may lose some of its power as you help the gas escape from your batter. Unless you're whipping it vigorously, you're not going to be bringing enough air into the batter to make up for it. This is pretty much like letting the batter sit out on the counter for a while before baking, except faster." + } + ], + "messages": [ + { + "role": "user", + "content": "Can you overmix a gluten-free cake?" + }, + { + "role": "assistant", + "content": "If there's leavening in the cake (baking soda or baking powder) that gets activated once incorporated with the rest of the ingredients, and you substantially overmix, you may lose some of its power" + }, + { + "role": "user", + "content": "How do you keep from losing power" + }, + { + "role": "assistant", + "content": "whipping it vigorously" + }, + { + "role": "user", + "content": "What are the different kinds of gluten free cakes ?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can you overmix a gluten-free cake?", + "text": "If there's leavening in the cake (baking soda or baking powder) that gets activated once incorporated with the rest of the ingredients, and you substantially overmix, you may lose some of its power as you help the gas escape from your batter. Unless you're whipping it vigorously, you're not going to be bringing enough air into the batter to make up for it. This is pretty much like letting the batter sit out on the counter for a while before baking, except faster." + } + ], + "messages": [ + { + "role": "user", + "content": "Can you overmix a gluten-free cake?" + }, + { + "role": "assistant", + "content": "If there's leavening in the cake (baking soda or baking powder) that gets activated once incorporated with the rest of the ingredients, and you substantially overmix, you may lose some of its power" + }, + { + "role": "user", + "content": "How do you keep from losing power" + }, + { + "role": "assistant", + "content": "whipping it vigorously" + }, + { + "role": "user", + "content": "What are the different kinds of gluten free cakes ?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What are all the ingredients in the cakes?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can you overmix a gluten-free cake?", + "text": "If there's leavening in the cake (baking soda or baking powder) that gets activated once incorporated with the rest of the ingredients, and you substantially overmix, you may lose some of its power as you help the gas escape from your batter. Unless you're whipping it vigorously, you're not going to be bringing enough air into the batter to make up for it. This is pretty much like letting the batter sit out on the counter for a while before baking, except faster." + } + ], + "messages": [ + { + "role": "user", + "content": "Can you overmix a gluten-free cake?" + }, + { + "role": "assistant", + "content": "If there's leavening in the cake (baking soda or baking powder) that gets activated once incorporated with the rest of the ingredients, and you substantially overmix, you may lose some of its power" + }, + { + "role": "user", + "content": "How do you keep from losing power" + }, + { + "role": "assistant", + "content": "whipping it vigorously" + }, + { + "role": "user", + "content": "What are the different kinds of gluten free cakes ?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What are all the ingredients in the cakes?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What do you suggest to make instead of gluten free?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Cooling cooked onions before adding to raw mince", + "text": "I don't buy his reasoning, though I don't know for sure. So, if someone knows better, I am happy to be corrected. However, I do have two theories: 1. I suppose it is possible that the heat from the onion will start melting the fat in the ground meat...but would that keep it from holding together? I doubt it. Plus, that looked like a fairly lean mixture. 2. I could see cooling the onion as a safety precaution, in the event the burger wasn't going to be cooked right away. I think this is a much more plausible reason to cool burger additions." + } + ], + "messages": [ + { + "role": "user", + "content": "Do I have to cool chopped onions before adding them to raw beef for hamburgers?" + } + ], + "answers": [ + "I could see cooling the onion as a safety precaution", + "I could see cooling the onion as a safety precaution", + "I could see cooling the onion as a safety precaution, in the event the burger wasn't going to be cooked right away.", + "I suppose it is possible that the heat from the onion will start melting the fat in the ground meat" + ] + }, + { + "ctxs": [ + { + "title": "Cooling cooked onions before adding to raw mince", + "text": "I don't buy his reasoning, though I don't know for sure. So, if someone knows better, I am happy to be corrected. However, I do have two theories: 1. I suppose it is possible that the heat from the onion will start melting the fat in the ground meat...but would that keep it from holding together? I doubt it. Plus, that looked like a fairly lean mixture. 2. I could see cooling the onion as a safety precaution, in the event the burger wasn't going to be cooked right away. I think this is a much more plausible reason to cool burger additions." + } + ], + "messages": [ + { + "role": "user", + "content": "Do I have to cool chopped onions before adding them to raw beef for hamburgers?" + }, + { + "role": "assistant", + "content": "I could see cooling the onion as a safety precaution" + }, + { + "role": "user", + "content": "Will my hamburgers fall apart if I don't cool the cooked onion before adding to the beef mixture?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Cooling cooked onions before adding to raw mince", + "text": "I don't buy his reasoning, though I don't know for sure. So, if someone knows better, I am happy to be corrected. However, I do have two theories: 1. I suppose it is possible that the heat from the onion will start melting the fat in the ground meat...but would that keep it from holding together? I doubt it. Plus, that looked like a fairly lean mixture. 2. I could see cooling the onion as a safety precaution, in the event the burger wasn't going to be cooked right away. I think this is a much more plausible reason to cool burger additions." + } + ], + "messages": [ + { + "role": "user", + "content": "Do I have to cool chopped onions before adding them to raw beef for hamburgers?" + }, + { + "role": "assistant", + "content": "I could see cooling the onion as a safety precaution" + }, + { + "role": "user", + "content": "Will my hamburgers fall apart if I don't cool the cooked onion before adding to the beef mixture?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Will not cooling the onions effect the taste?" + } + ], + "answers": [ + "the heat from the onion will start melting the fat in the ground meat", + "the heat from the onion will start melting the fat in the ground meat", + "the heat from the onion will start melting the fat in the ground meat", + "the heat from the onion will start melting the fat in the ground meat" + ] + }, + { + "ctxs": [ + { + "title": "Adjusting baking powder to work with almond milk", + "text": "Baking soda reacts with acid to create CO2 and lift.Baking powder already has the necessary acid included.Cow's milk is slightly acidic. Almond milk is slightly alkaline.It may be that there is just a little bit less of the necessary acid to make your leavening react.Experiment adding a little acid. Cream of tartar would be nice because it wouldn't throw off your liquid ratios or change the flavor. Lemon juice could also be used. I would start with 1/4 tsp of cream of tartar.However, browsing around there are plenty of people online who don't seem to be having any trouble using almond milk in baking. It may be that the almond milk is a red herring and there are other variables that aren't controlled.For example: Maybe the leavening was stale? Maybe the temperature of your oven was off?" + } + ], + "messages": [ + { + "role": "user", + "content": "How do I adjust baking powder to work with almond milk?" + } + ], + "answers": [ + "Cow's milk is slightly acidic. Almond milk is slightly alkaline.It may be that there is just a little bit less of the necessary acid to make your leavening react", + "Cow's milk is slightly acidic. Almond milk is slightly alkaline.It may be that there is just a little bit less of the necessary acid to make your leavening react", + "Cow's milk is slightly acidic. Almond milk is slightly alkaline.It may be that there is just a little bit less of the necessary acid to make your leavening react", + "Cow's milk is slightly acidic. Almond milk is slightly alkaline.It may be that there is just a little bit less of the necessary acid to make your leavening react" + ] + }, + { + "ctxs": [ + { + "title": "Adjusting baking powder to work with almond milk", + "text": "Baking soda reacts with acid to create CO2 and lift.Baking powder already has the necessary acid included.Cow's milk is slightly acidic. Almond milk is slightly alkaline.It may be that there is just a little bit less of the necessary acid to make your leavening react.Experiment adding a little acid. Cream of tartar would be nice because it wouldn't throw off your liquid ratios or change the flavor. Lemon juice could also be used. I would start with 1/4 tsp of cream of tartar.However, browsing around there are plenty of people online who don't seem to be having any trouble using almond milk in baking. It may be that the almond milk is a red herring and there are other variables that aren't controlled.For example: Maybe the leavening was stale? Maybe the temperature of your oven was off?" + } + ], + "messages": [ + { + "role": "user", + "content": "How do I adjust baking powder to work with almond milk?" + }, + { + "role": "assistant", + "content": "Cow's milk is slightly acidic. Almond milk is slightly alkaline.It may be that there is just a little bit less of the necessary acid to make your leavening react" + }, + { + "role": "user", + "content": "How do i substitute non dairy milk in my recipe?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Adjusting baking powder to work with almond milk", + "text": "Baking soda reacts with acid to create CO2 and lift.Baking powder already has the necessary acid included.Cow's milk is slightly acidic. Almond milk is slightly alkaline.It may be that there is just a little bit less of the necessary acid to make your leavening react.Experiment adding a little acid. Cream of tartar would be nice because it wouldn't throw off your liquid ratios or change the flavor. Lemon juice could also be used. I would start with 1/4 tsp of cream of tartar.However, browsing around there are plenty of people online who don't seem to be having any trouble using almond milk in baking. It may be that the almond milk is a red herring and there are other variables that aren't controlled.For example: Maybe the leavening was stale? Maybe the temperature of your oven was off?" + } + ], + "messages": [ + { + "role": "user", + "content": "How do I adjust baking powder to work with almond milk?" + }, + { + "role": "assistant", + "content": "Cow's milk is slightly acidic. Almond milk is slightly alkaline.It may be that there is just a little bit less of the necessary acid to make your leavening react" + }, + { + "role": "user", + "content": "How do i substitute non dairy milk in my recipe?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Why do almond milk produces a less satisfying rise when using with baking soda?" + } + ], + "answers": [ + "Baking soda reacts with acid to create CO2 and lift.Baking powder already has the necessary acid included", + "Baking soda reacts with acid to create CO2 and lift.Baking powder already has the necessary acid included", + "Cow's milk is slightly acidic. Almond milk is slightly alkaline.It may be that there is just a little bit less of the necessary acid to make your leavening react", + "Almond milk is slightly alkaline.It may be that there is just a little bit less of the necessary acid to make your leavening react." + ] + }, + { + "ctxs": [ + { + "title": "Adjusting baking powder to work with almond milk", + "text": "Baking soda reacts with acid to create CO2 and lift.Baking powder already has the necessary acid included.Cow's milk is slightly acidic. Almond milk is slightly alkaline.It may be that there is just a little bit less of the necessary acid to make your leavening react.Experiment adding a little acid. Cream of tartar would be nice because it wouldn't throw off your liquid ratios or change the flavor. Lemon juice could also be used. I would start with 1/4 tsp of cream of tartar.However, browsing around there are plenty of people online who don't seem to be having any trouble using almond milk in baking. It may be that the almond milk is a red herring and there are other variables that aren't controlled.For example: Maybe the leavening was stale? Maybe the temperature of your oven was off?" + } + ], + "messages": [ + { + "role": "user", + "content": "How do I adjust baking powder to work with almond milk?" + }, + { + "role": "assistant", + "content": "Cow's milk is slightly acidic. Almond milk is slightly alkaline.It may be that there is just a little bit less of the necessary acid to make your leavening react" + }, + { + "role": "user", + "content": "How do i substitute non dairy milk in my recipe?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Why do almond milk produces a less satisfying rise when using with baking soda?" + }, + { + "role": "assistant", + "content": "Baking soda reacts with acid to create CO2 and lift.Baking powder already has the necessary acid included" + }, + { + "role": "user", + "content": "Does that mean baking soda is not fully reacting with almond milk?" + } + ], + "answers": [ + "ing a little acid. Cream of tartar would be nice because it wouldn't throw off your liquid ratios or change the flavor. Lemon juice could also be used. I would start with 1/4 tsp of cream of tartar", + "ing a little acid. Cream of tartar would be nice because it wouldn't throw off your liquid ratios or change the flavor. Lemon juice could also be used. I would start with 1/4 tsp of cream of tartar", + "Baking soda reacts with acid to create CO2 and lift.Baking powder already has the necessary acid included.Cow's milk is slightly acidic. Almond milk is slightly alkaline.", + "Almond milk is slightly alkaline.It may be that there is just a little bit less of the necessary acid to make your leavening react." + ] + }, + { + "ctxs": [ + { + "title": "What can I use to substitute apple juice in a preparation of ribs?", + "text": "In all honesty, I think that apple juice is just a euphemistic way of saying sugar-water.The braising happens due to the sugar content mostly, which is why it doesn't really matter what type of juice it is (citrus excluded).The flavour of the apple juice will be almost completely lost during cooking, so you don't need to worry about it too much." + } + ], + "messages": [ + { + "role": "user", + "content": "What can I use to substitute apple juice in a preparation of ribs?" + } + ], + "answers": [ + "apple juice is just a euphemistic way of saying sugar-water", + "apple juice is just a euphemistic way of saying sugar-water", + "I think that apple juice is just a euphemistic way of saying sugar-water.", + "sugar-water" + ] + }, + { + "ctxs": [ + { + "title": "What can I use to substitute apple juice in a preparation of ribs?", + "text": "In all honesty, I think that apple juice is just a euphemistic way of saying sugar-water.The braising happens due to the sugar content mostly, which is why it doesn't really matter what type of juice it is (citrus excluded).The flavour of the apple juice will be almost completely lost during cooking, so you don't need to worry about it too much." + } + ], + "messages": [ + { + "role": "user", + "content": "What can I use to substitute apple juice in a preparation of ribs?" + }, + { + "role": "assistant", + "content": "apple juice is just a euphemistic way of saying sugar-water" + }, + { + "role": "user", + "content": "How much sugar?" + } + ], + "answers": [ + "braising happens due to the sugar content mostly", + "braising happens due to the sugar content mostly", + "braising happens due to the sugar content mostly", + "apple juice is just a euphemistic way of saying sugar-water" + ] + }, + { + "ctxs": [ + { + "title": "What can I use to substitute apple juice in a preparation of ribs?", + "text": "In all honesty, I think that apple juice is just a euphemistic way of saying sugar-water.The braising happens due to the sugar content mostly, which is why it doesn't really matter what type of juice it is (citrus excluded).The flavour of the apple juice will be almost completely lost during cooking, so you don't need to worry about it too much." + } + ], + "messages": [ + { + "role": "user", + "content": "What can I use to substitute apple juice in a preparation of ribs?" + }, + { + "role": "assistant", + "content": "apple juice is just a euphemistic way of saying sugar-water" + }, + { + "role": "user", + "content": "How much sugar?" + }, + { + "role": "assistant", + "content": "braising happens due to the sugar content mostly" + }, + { + "role": "user", + "content": "Could I use soda instead?" + } + ], + "answers": [ + "The flavour of the apple juice will be almost completely lost during cooking, so you don't need to worry about it too much", + "The flavour of the apple juice will be almost completely lost during cooking, so you don't need to worry about it too much", + "I think that apple juice is just a euphemistic way of saying sugar-water", + "The flavour of the apple juice will be almost completely lost during cooking, so you don't need to worry about it too much" + ] + }, + { + "ctxs": [ + { + "title": "What can I use to substitute apple juice in a preparation of ribs?", + "text": "In all honesty, I think that apple juice is just a euphemistic way of saying sugar-water.The braising happens due to the sugar content mostly, which is why it doesn't really matter what type of juice it is (citrus excluded).The flavour of the apple juice will be almost completely lost during cooking, so you don't need to worry about it too much." + } + ], + "messages": [ + { + "role": "user", + "content": "What can I use to substitute apple juice in a preparation of ribs?" + }, + { + "role": "assistant", + "content": "apple juice is just a euphemistic way of saying sugar-water" + }, + { + "role": "user", + "content": "How much sugar?" + }, + { + "role": "assistant", + "content": "braising happens due to the sugar content mostly" + }, + { + "role": "user", + "content": "Could I use soda instead?" + }, + { + "role": "assistant", + "content": "The flavour of the apple juice will be almost completely lost during cooking, so you don't need to worry about it too much" + }, + { + "role": "user", + "content": "Would beer also work?" + } + ], + "answers": [ + "it doesn't really matter what type", + "it doesn't really matter what type", + "it doesn't really matter what type", + "it doesn't really matter what type" + ] + }, + { + "ctxs": [ + { + "title": "What can I use to substitute apple juice in a preparation of ribs?", + "text": "In all honesty, I think that apple juice is just a euphemistic way of saying sugar-water.The braising happens due to the sugar content mostly, which is why it doesn't really matter what type of juice it is (citrus excluded).The flavour of the apple juice will be almost completely lost during cooking, so you don't need to worry about it too much." + } + ], + "messages": [ + { + "role": "user", + "content": "What can I use to substitute apple juice in a preparation of ribs?" + }, + { + "role": "assistant", + "content": "apple juice is just a euphemistic way of saying sugar-water" + }, + { + "role": "user", + "content": "How much sugar?" + }, + { + "role": "assistant", + "content": "braising happens due to the sugar content mostly" + }, + { + "role": "user", + "content": "Could I use soda instead?" + }, + { + "role": "assistant", + "content": "The flavour of the apple juice will be almost completely lost during cooking, so you don't need to worry about it too much" + }, + { + "role": "user", + "content": "Would beer also work?" + }, + { + "role": "assistant", + "content": "it doesn't really matter what type" + }, + { + "role": "user", + "content": "And all of this is okay on a grill as I won't be slow cooking it." + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What would cause dough not to rise while making no-knead bread?", + "text": "First and foremost, the classic recipes states quite clearly, \"Dough is ready when its surface is dotted with bubbles.\" Expecting microorganisms to do their work in precisely the same amount of time, every time, requires a good bit of precision on your part.Why the slow rise? Almost definitely a yeast problem. The question is, which kind of yeast problem? Acid can kill yeast, heat can kill yeast, salt can kill yeast, sitting in a package forever can kill them, and there are other, less likely scenarios too.Are you using jarred active dry yeast or individual packets? You mention testing it, but what technique did you use, a little water and sugar, watch for bubbles? You can (and probably should) do this at the beginning of the recipe, so that your yeast is kickstarted into alertness.Stainless steel is not the problem. It's non-reactive.Vinegar is likely to slow the growth, so you probably just need to give it more time. The best way to judge readiness is by the dough, not by the clock.Another factor is that a few degrees difference can make a difference in the rate of yeast growth and CO2 production:\"With glucose as growth-limiting substrate in the chemostat and aerobic conditions in the respirometer, the carbon dioxide output was found to be higher as temperature at which the organisms were cultured increased from 25 to 39\" --Journal of MicrobiosologyHope these help, but I think there's not just one answer here." + } + ], + "messages": [ + { + "role": "user", + "content": "What would cause dough not to rise while making no-knead bread?" + } + ], + "answers": [ + "Almost definitely a yeast problem", + "Almost definitely a yeast problem", + "Why the slow rise? Almost definitely a yeast problem.", + "Acid can kill yeast, heat can kill yeast, salt can kill yeast, sitting in a package forever can kill them, and there are other, less likely scenarios too." + ] + }, + { + "ctxs": [ + { + "title": "What would cause dough not to rise while making no-knead bread?", + "text": "First and foremost, the classic recipes states quite clearly, \"Dough is ready when its surface is dotted with bubbles.\" Expecting microorganisms to do their work in precisely the same amount of time, every time, requires a good bit of precision on your part.Why the slow rise? Almost definitely a yeast problem. The question is, which kind of yeast problem? Acid can kill yeast, heat can kill yeast, salt can kill yeast, sitting in a package forever can kill them, and there are other, less likely scenarios too.Are you using jarred active dry yeast or individual packets? You mention testing it, but what technique did you use, a little water and sugar, watch for bubbles? You can (and probably should) do this at the beginning of the recipe, so that your yeast is kickstarted into alertness.Stainless steel is not the problem. It's non-reactive.Vinegar is likely to slow the growth, so you probably just need to give it more time. The best way to judge readiness is by the dough, not by the clock.Another factor is that a few degrees difference can make a difference in the rate of yeast growth and CO2 production:\"With glucose as growth-limiting substrate in the chemostat and aerobic conditions in the respirometer, the carbon dioxide output was found to be higher as temperature at which the organisms were cultured increased from 25 to 39\" --Journal of MicrobiosologyHope these help, but I think there's not just one answer here." + } + ], + "messages": [ + { + "role": "user", + "content": "What would cause dough not to rise while making no-knead bread?" + }, + { + "role": "assistant", + "content": "Almost definitely a yeast problem" + }, + { + "role": "user", + "content": "The one change I make is that I use active dry yeast rather than instant would that make a difference?" + } + ], + "answers": [ + "Are you using jarred active dry yeast or individual packets", + "Are you using jarred active dry yeast or individual packets", + "likely to slow the growth", + "Are you using jarred active dry yeast or individual packets" + ] + }, + { + "ctxs": [ + { + "title": "What would cause dough not to rise while making no-knead bread?", + "text": "First and foremost, the classic recipes states quite clearly, \"Dough is ready when its surface is dotted with bubbles.\" Expecting microorganisms to do their work in precisely the same amount of time, every time, requires a good bit of precision on your part.Why the slow rise? Almost definitely a yeast problem. The question is, which kind of yeast problem? Acid can kill yeast, heat can kill yeast, salt can kill yeast, sitting in a package forever can kill them, and there are other, less likely scenarios too.Are you using jarred active dry yeast or individual packets? You mention testing it, but what technique did you use, a little water and sugar, watch for bubbles? You can (and probably should) do this at the beginning of the recipe, so that your yeast is kickstarted into alertness.Stainless steel is not the problem. It's non-reactive.Vinegar is likely to slow the growth, so you probably just need to give it more time. The best way to judge readiness is by the dough, not by the clock.Another factor is that a few degrees difference can make a difference in the rate of yeast growth and CO2 production:\"With glucose as growth-limiting substrate in the chemostat and aerobic conditions in the respirometer, the carbon dioxide output was found to be higher as temperature at which the organisms were cultured increased from 25 to 39\" --Journal of MicrobiosologyHope these help, but I think there's not just one answer here." + } + ], + "messages": [ + { + "role": "user", + "content": "What would cause dough not to rise while making no-knead bread?" + }, + { + "role": "assistant", + "content": "Almost definitely a yeast problem" + }, + { + "role": "user", + "content": "The one change I make is that I use active dry yeast rather than instant would that make a difference?" + }, + { + "role": "assistant", + "content": "Are you using jarred active dry yeast or individual packets" + }, + { + "role": "user", + "content": "I have used both kinds,would adding red wine vinegar help it at all?" + } + ], + "answers": [ + "Vinegar is likely to slow the growth, so you probably just need to give it more time", + "Vinegar is likely to slow the growth, so you probably just need to give it more time", + "Vinegar is likely to slow the growth, so you probably just need to give it more time", + "Vinegar is likely to slow the growth, so you probably just need to give it more time." + ] + }, + { + "ctxs": [ + { + "title": "What would cause dough not to rise while making no-knead bread?", + "text": "First and foremost, the classic recipes states quite clearly, \"Dough is ready when its surface is dotted with bubbles.\" Expecting microorganisms to do their work in precisely the same amount of time, every time, requires a good bit of precision on your part.Why the slow rise? Almost definitely a yeast problem. The question is, which kind of yeast problem? Acid can kill yeast, heat can kill yeast, salt can kill yeast, sitting in a package forever can kill them, and there are other, less likely scenarios too.Are you using jarred active dry yeast or individual packets? You mention testing it, but what technique did you use, a little water and sugar, watch for bubbles? You can (and probably should) do this at the beginning of the recipe, so that your yeast is kickstarted into alertness.Stainless steel is not the problem. It's non-reactive.Vinegar is likely to slow the growth, so you probably just need to give it more time. The best way to judge readiness is by the dough, not by the clock.Another factor is that a few degrees difference can make a difference in the rate of yeast growth and CO2 production:\"With glucose as growth-limiting substrate in the chemostat and aerobic conditions in the respirometer, the carbon dioxide output was found to be higher as temperature at which the organisms were cultured increased from 25 to 39\" --Journal of MicrobiosologyHope these help, but I think there's not just one answer here." + } + ], + "messages": [ + { + "role": "user", + "content": "What would cause dough not to rise while making no-knead bread?" + }, + { + "role": "assistant", + "content": "Almost definitely a yeast problem" + }, + { + "role": "user", + "content": "The one change I make is that I use active dry yeast rather than instant would that make a difference?" + }, + { + "role": "assistant", + "content": "Are you using jarred active dry yeast or individual packets" + }, + { + "role": "user", + "content": "I have used both kinds,would adding red wine vinegar help it at all?" + }, + { + "role": "assistant", + "content": "Vinegar is likely to slow the growth, so you probably just need to give it more time" + }, + { + "role": "user", + "content": "What other reasons might there be for the failure of the dough to rise?" + } + ], + "answers": [ + "Another factor is that a few degrees difference can make a difference in the rate of yeast growth and CO2 production", + "Another factor is that a few degrees difference can make a difference in the rate of yeast growth and CO2 production", + "Another factor is that a few degrees difference can make a difference in the rate of yeast growth and CO2 production", + "Acid can kill yeast, heat can kill yeast, salt can kill yeast, sitting in a package forever can kill them, and there are other, less likely scenarios too" + ] + }, + { + "ctxs": [ + { + "title": "What would cause dough not to rise while making no-knead bread?", + "text": "First and foremost, the classic recipes states quite clearly, \"Dough is ready when its surface is dotted with bubbles.\" Expecting microorganisms to do their work in precisely the same amount of time, every time, requires a good bit of precision on your part.Why the slow rise? Almost definitely a yeast problem. The question is, which kind of yeast problem? Acid can kill yeast, heat can kill yeast, salt can kill yeast, sitting in a package forever can kill them, and there are other, less likely scenarios too.Are you using jarred active dry yeast or individual packets? You mention testing it, but what technique did you use, a little water and sugar, watch for bubbles? You can (and probably should) do this at the beginning of the recipe, so that your yeast is kickstarted into alertness.Stainless steel is not the problem. It's non-reactive.Vinegar is likely to slow the growth, so you probably just need to give it more time. The best way to judge readiness is by the dough, not by the clock.Another factor is that a few degrees difference can make a difference in the rate of yeast growth and CO2 production:\"With glucose as growth-limiting substrate in the chemostat and aerobic conditions in the respirometer, the carbon dioxide output was found to be higher as temperature at which the organisms were cultured increased from 25 to 39\" --Journal of MicrobiosologyHope these help, but I think there's not just one answer here." + } + ], + "messages": [ + { + "role": "user", + "content": "What would cause dough not to rise while making no-knead bread?" + }, + { + "role": "assistant", + "content": "Almost definitely a yeast problem" + }, + { + "role": "user", + "content": "The one change I make is that I use active dry yeast rather than instant would that make a difference?" + }, + { + "role": "assistant", + "content": "Are you using jarred active dry yeast or individual packets" + }, + { + "role": "user", + "content": "I have used both kinds,would adding red wine vinegar help it at all?" + }, + { + "role": "assistant", + "content": "Vinegar is likely to slow the growth, so you probably just need to give it more time" + }, + { + "role": "user", + "content": "What other reasons might there be for the failure of the dough to rise?" + }, + { + "role": "assistant", + "content": "Another factor is that a few degrees difference can make a difference in the rate of yeast growth and CO2 production" + }, + { + "role": "user", + "content": "I tested my yeast with sugar dissolved in water and it's fine. It seemed alive" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What is this? Fresh Kale looks to have small sprouting seeds, although looks similar to insect eggs", + "text": "Thanks for the nice picture! They don't look like insect eggs to me. The one at the bottom of the photo, with the little groove/stripe down the middle & the sprout, looks like a seed, not of kale, but maybe some kind of grain. The one nearer the top, by your thumb, not sure. Maybe just strays from the field or the back of the truck. Wash your kale; I'm sure it's fine." + } + ], + "messages": [ + { + "role": "user", + "content": "My kale has small tan balls attached to it. Is this normal?" + } + ], + "answers": [ + "don't look like insect eggs to me", + "don't look like insect eggs to me", + "seed", + "I'm sure it's fine." + ] + }, + { + "ctxs": [ + { + "title": "What is this? Fresh Kale looks to have small sprouting seeds, although looks similar to insect eggs", + "text": "Thanks for the nice picture! They don't look like insect eggs to me. The one at the bottom of the photo, with the little groove/stripe down the middle & the sprout, looks like a seed, not of kale, but maybe some kind of grain. The one nearer the top, by your thumb, not sure. Maybe just strays from the field or the back of the truck. Wash your kale; I'm sure it's fine." + } + ], + "messages": [ + { + "role": "user", + "content": "My kale has small tan balls attached to it. Is this normal?" + }, + { + "role": "assistant", + "content": "don't look like insect eggs to me" + }, + { + "role": "user", + "content": "Are they seeds?" + } + ], + "answers": [ + "The one at the bottom of the photo, with the little groove/stripe down the middle & the sprout, looks like a seed, not of kale, but maybe some kind of grain", + "The one at the bottom of the photo, with the little groove/stripe down the middle & the sprout, looks like a seed, not of kale, but maybe some kind of grain", + "seed", + "The one at the bottom of the photo, with the little groove/stripe down the middle & the sprout, looks like a seed, not of kale, but maybe some kind of grain." + ] + }, + { + "ctxs": [ + { + "title": "What is this? Fresh Kale looks to have small sprouting seeds, although looks similar to insect eggs", + "text": "Thanks for the nice picture! They don't look like insect eggs to me. The one at the bottom of the photo, with the little groove/stripe down the middle & the sprout, looks like a seed, not of kale, but maybe some kind of grain. The one nearer the top, by your thumb, not sure. Maybe just strays from the field or the back of the truck. Wash your kale; I'm sure it's fine." + } + ], + "messages": [ + { + "role": "user", + "content": "My kale has small tan balls attached to it. Is this normal?" + }, + { + "role": "assistant", + "content": "don't look like insect eggs to me" + }, + { + "role": "user", + "content": "Are they seeds?" + }, + { + "role": "assistant", + "content": "The one at the bottom of the photo, with the little groove/stripe down the middle & the sprout, looks like a seed, not of kale, but maybe some kind of grain" + }, + { + "role": "user", + "content": "they are a bit slimy, can I just wash them off?" + } + ], + "answers": [ + "Maybe just strays from the field or the back of the truck. Wash your kale; I'm sure it's fine", + "Maybe just strays from the field or the back of the truck. Wash your kale; I'm sure it's fine", + "Wash your kale; I'm sure it's fine.", + "looks like a seed, not of kale, but maybe some kind of grain." + ] + }, + { + "ctxs": [ + { + "title": "What is this? Fresh Kale looks to have small sprouting seeds, although looks similar to insect eggs", + "text": "Thanks for the nice picture! They don't look like insect eggs to me. The one at the bottom of the photo, with the little groove/stripe down the middle & the sprout, looks like a seed, not of kale, but maybe some kind of grain. The one nearer the top, by your thumb, not sure. Maybe just strays from the field or the back of the truck. Wash your kale; I'm sure it's fine." + } + ], + "messages": [ + { + "role": "user", + "content": "My kale has small tan balls attached to it. Is this normal?" + }, + { + "role": "assistant", + "content": "don't look like insect eggs to me" + }, + { + "role": "user", + "content": "Are they seeds?" + }, + { + "role": "assistant", + "content": "The one at the bottom of the photo, with the little groove/stripe down the middle & the sprout, looks like a seed, not of kale, but maybe some kind of grain" + }, + { + "role": "user", + "content": "they are a bit slimy, can I just wash them off?" + }, + { + "role": "assistant", + "content": "Maybe just strays from the field or the back of the truck. Wash your kale; I'm sure it's fine" + }, + { + "role": "user", + "content": "Thank you, any other suggestions?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Common ingredient to thicken the soup", + "text": "There are lots of potential thickeners, but you often need to select the one that works best with your given need (temperature, if it has dairy, resulting mouthfeel, etc).In your case, you're already using rice, so you may want to stick with a starch -- corn starch, potato starch, tapioca, etc. For these, you add a bit to cold liquid, mix it well, add it to the soup and heat it up. As it approaches boiling, it'll thicken.You can use flour (wheat, rice, yam, etc.), but in the case of wheat flour and possibly the others, you may have to deal with a raw taste. You fix this by cooking the flour with butter or oil into a roux, and then adding that, and heating it up to a near boil.You can also use pureed vegetables. Cook them in the soup, then put it through a blender so the vegetables add body to the soup." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I thicken up a soup that I made too runny?" + } + ], + "answers": [ + "There are lots of potential thickeners, but you often need to select the one that works best with your given need", + "There are lots of potential thickeners, but you often need to select the one that works best with your given need", + "There are lots of potential thickeners, but you often need to select the one that works best with your given need (temperature, if it has dairy, resulting mouthfeel, etc).", + "you're already using rice, so you may want to stick with a starch" + ] + }, + { + "ctxs": [ + { + "title": "Common ingredient to thicken the soup", + "text": "There are lots of potential thickeners, but you often need to select the one that works best with your given need (temperature, if it has dairy, resulting mouthfeel, etc).In your case, you're already using rice, so you may want to stick with a starch -- corn starch, potato starch, tapioca, etc. For these, you add a bit to cold liquid, mix it well, add it to the soup and heat it up. As it approaches boiling, it'll thicken.You can use flour (wheat, rice, yam, etc.), but in the case of wheat flour and possibly the others, you may have to deal with a raw taste. You fix this by cooking the flour with butter or oil into a roux, and then adding that, and heating it up to a near boil.You can also use pureed vegetables. Cook them in the soup, then put it through a blender so the vegetables add body to the soup." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I thicken up a soup that I made too runny?" + }, + { + "role": "assistant", + "content": "There are lots of potential thickeners, but you often need to select the one that works best with your given need" + }, + { + "role": "user", + "content": "What are common things that could thicken it?" + } + ], + "answers": [ + "so you may want to stick with a starch -- corn starch, potato starch, tapioca", + "so you may want to stick with a starch -- corn starch, potato starch, tapioca", + "corn starch, potato starch, tapioca, etc", + "In your case, you're already using rice, so you may want to stick with a starch -- corn starch, potato starch, tapioca, etc." + ] + }, + { + "ctxs": [ + { + "title": "Common ingredient to thicken the soup", + "text": "There are lots of potential thickeners, but you often need to select the one that works best with your given need (temperature, if it has dairy, resulting mouthfeel, etc).In your case, you're already using rice, so you may want to stick with a starch -- corn starch, potato starch, tapioca, etc. For these, you add a bit to cold liquid, mix it well, add it to the soup and heat it up. As it approaches boiling, it'll thicken.You can use flour (wheat, rice, yam, etc.), but in the case of wheat flour and possibly the others, you may have to deal with a raw taste. You fix this by cooking the flour with butter or oil into a roux, and then adding that, and heating it up to a near boil.You can also use pureed vegetables. Cook them in the soup, then put it through a blender so the vegetables add body to the soup." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I thicken up a soup that I made too runny?" + }, + { + "role": "assistant", + "content": "There are lots of potential thickeners, but you often need to select the one that works best with your given need" + }, + { + "role": "user", + "content": "What are common things that could thicken it?" + }, + { + "role": "assistant", + "content": "so you may want to stick with a starch -- corn starch, potato starch, tapioca" + }, + { + "role": "user", + "content": "How do I use those things in a soup that is already cooked?" + } + ], + "answers": [ + "you add a bit to cold liquid, mix it well, add it to the soup and heat it up. As it approaches boiling, it'll thicken", + "you add a bit to cold liquid, mix it well, add it to the soup and heat it up. As it approaches boiling, it'll thicken", + "add a bit to cold liquid, mix it well, add it to the soup and heat it up.", + "corn starch, potato starch, tapioca, etc. For these, you add a bit to cold liquid, mix it well, add it to the soup and heat it up." + ] + }, + { + "ctxs": [ + { + "title": "Common ingredient to thicken the soup", + "text": "There are lots of potential thickeners, but you often need to select the one that works best with your given need (temperature, if it has dairy, resulting mouthfeel, etc).In your case, you're already using rice, so you may want to stick with a starch -- corn starch, potato starch, tapioca, etc. For these, you add a bit to cold liquid, mix it well, add it to the soup and heat it up. As it approaches boiling, it'll thicken.You can use flour (wheat, rice, yam, etc.), but in the case of wheat flour and possibly the others, you may have to deal with a raw taste. You fix this by cooking the flour with butter or oil into a roux, and then adding that, and heating it up to a near boil.You can also use pureed vegetables. Cook them in the soup, then put it through a blender so the vegetables add body to the soup." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I thicken up a soup that I made too runny?" + }, + { + "role": "assistant", + "content": "There are lots of potential thickeners, but you often need to select the one that works best with your given need" + }, + { + "role": "user", + "content": "What are common things that could thicken it?" + }, + { + "role": "assistant", + "content": "so you may want to stick with a starch -- corn starch, potato starch, tapioca" + }, + { + "role": "user", + "content": "How do I use those things in a soup that is already cooked?" + }, + { + "role": "assistant", + "content": "you add a bit to cold liquid, mix it well, add it to the soup and heat it up. As it approaches boiling, it'll thicken" + }, + { + "role": "user", + "content": "Which do you think would be best with a soup I used coconut milk in?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Reason(s) for not making stock with oily fish (salmon)?", + "text": "Salmon or Tuna will make a very strong flavoured stock and will have lots of oil that coat your tongue. Not what you're looking for if you want a light brightly flavoured fish sauce.In a traditional French kitchen you want generic stocks (fish/brown/chicken/veal) that are able to be used for a wide range of sauces/dishes so having a salmon stock around doesn't meet that criteria.That said, I worked at a restaurant that made fish stock from salmon bones all the time as it was mainly used in a house specialty, a very robust West Coast spin on Bouillabaisse. Any true Frechman would have turned his back on us in disgust for doing what we did but damn it, it tasted great and the customers loved it! For any other fish sauces we used the traditional white fish bones.FYI...Japanese dishes use Bonito flakes (tuna) liberally to make dashi(sp?) which is a fish flavoured broth for miso soup as well as other items.So basically what I'm saying is if a fatty fish stock gets the job done for you and you're happy with it then go for it. Just remember that if you're trying to make a classic recipe then using a non-traditional ingredient will mess it up." + } + ], + "messages": [ + { + "role": "user", + "content": "Reason(s) for not making stock with oily fish?" + } + ], + "answers": [ + "Salmon or Tuna will make a very strong flavoured stock and will have lots of oil that coat your tongue", + "Salmon or Tuna will make a very strong flavoured stock and will have lots of oil that coat your tongue", + "Salmon or Tuna will make a very strong flavoured stock and will have lots of oil that coat your tongue.", + "Salmon or Tuna will make a very strong flavoured stock and will have lots of oil that coat your tongue." + ] + }, + { + "ctxs": [ + { + "title": "Reason(s) for not making stock with oily fish (salmon)?", + "text": "Salmon or Tuna will make a very strong flavoured stock and will have lots of oil that coat your tongue. Not what you're looking for if you want a light brightly flavoured fish sauce.In a traditional French kitchen you want generic stocks (fish/brown/chicken/veal) that are able to be used for a wide range of sauces/dishes so having a salmon stock around doesn't meet that criteria.That said, I worked at a restaurant that made fish stock from salmon bones all the time as it was mainly used in a house specialty, a very robust West Coast spin on Bouillabaisse. Any true Frechman would have turned his back on us in disgust for doing what we did but damn it, it tasted great and the customers loved it! For any other fish sauces we used the traditional white fish bones.FYI...Japanese dishes use Bonito flakes (tuna) liberally to make dashi(sp?) which is a fish flavoured broth for miso soup as well as other items.So basically what I'm saying is if a fatty fish stock gets the job done for you and you're happy with it then go for it. Just remember that if you're trying to make a classic recipe then using a non-traditional ingredient will mess it up." + } + ], + "messages": [ + { + "role": "user", + "content": "Reason(s) for not making stock with oily fish?" + }, + { + "role": "assistant", + "content": "Salmon or Tuna will make a very strong flavoured stock and will have lots of oil that coat your tongue" + }, + { + "role": "user", + "content": "Does the oily stock taste bad?" + } + ], + "answers": [ + "very strong flavoured", + "very strong flavoured", + "it tasted great", + "very strong flavoured" + ] + }, + { + "ctxs": [ + { + "title": "Xanthan gum 'seeds' in sauce", + "text": "Kevin's answer is close: a slurry is best, but the mechanism and technique are different than starch based thickeners. With starches, the cells explode when heated, but xanthan gum simply needs to be hydrated, and it can be hydrated at any temperature. Mix a smaller amount of xanthan gum in water in your metal cup, add water, and blend it with your immersion blender. For your slurry, you're looking for a consistency which is much thicker than your sauce, but still thin enough to be able to stir in fairly easily. Like you said, add too much and you'll end up with a pan of tomato snot. A one percent mixture (1 gram of xanthan gum per 100 grams of liquid, by weight) will be pretty thick, even if the starting liquid is water. A little dab will do ya!Good luck!" + } + ], + "messages": [ + { + "role": "user", + "content": "Why are there xanthan gum 'seeds' in my sauce?" + } + ], + "answers": [ + "add water, and blend it with your immersion blender", + "add water, and blend it with your immersion blender", + "add water, and blend it with your immersion blender", + "add water, and blend it with your immersion blender" + ] + }, + { + "ctxs": [ + { + "title": "Xanthan gum 'seeds' in sauce", + "text": "Kevin's answer is close: a slurry is best, but the mechanism and technique are different than starch based thickeners. With starches, the cells explode when heated, but xanthan gum simply needs to be hydrated, and it can be hydrated at any temperature. Mix a smaller amount of xanthan gum in water in your metal cup, add water, and blend it with your immersion blender. For your slurry, you're looking for a consistency which is much thicker than your sauce, but still thin enough to be able to stir in fairly easily. Like you said, add too much and you'll end up with a pan of tomato snot. A one percent mixture (1 gram of xanthan gum per 100 grams of liquid, by weight) will be pretty thick, even if the starting liquid is water. A little dab will do ya!Good luck!" + } + ], + "messages": [ + { + "role": "user", + "content": "Why are there xanthan gum 'seeds' in my sauce?" + }, + { + "role": "assistant", + "content": "add water, and blend it with your immersion blender" + }, + { + "role": "user", + "content": "I did with the blade attachment and mixed it with sugar. Should I have added less?" + } + ], + "answers": [ + "Mix a smaller amount of xanthan gum in water", + "Mix a smaller amount of xanthan gum in water", + "you're looking for a consistency which is much thicker than your sauce, but still thin enough to be able to stir in fairly easily.", + "Mix a smaller amount of xanthan gum in water" + ] + }, + { + "ctxs": [ + { + "title": "How do I properly freeze and reheat a cooked, marinated steak?", + "text": "I'd recommend letting it cool to near room-temperature, then place it in an airtight sealed plastic freezer bag before it dries out too much. You can spoon some of the juices from cooking into the bag with the steak so that when it defrosts again the juices will be in there working to keep it moist. When you defrost it, do so in your fridge leaving it overnight so that it defrosts gradually, keeping it in the freezer bag so it doesn't lose any more moisture. It should then be good to reheat, probably best in a shallow pan rather than a microwave to retain moisture." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I properly freeze and reheat a cooked, marinated steak?" + } + ], + "answers": [ + "I'd recommend letting it cool to near room-temperature, then place it in an airtight sealed plastic freezer bag before it dries out too much", + "I'd recommend letting it cool to near room-temperature, then place it in an airtight sealed plastic freezer bag before it dries out too much", + "cool to near room-temperature, then place it in an airtight sealed plastic freezer bag before it dries out too much.", + "I'd recommend letting it cool to near room-temperature, then place it in an airtight sealed plastic freezer bag before it dries out too much" + ] + }, + { + "ctxs": [ + { + "title": "How do I properly freeze and reheat a cooked, marinated steak?", + "text": "I'd recommend letting it cool to near room-temperature, then place it in an airtight sealed plastic freezer bag before it dries out too much. You can spoon some of the juices from cooking into the bag with the steak so that when it defrosts again the juices will be in there working to keep it moist. When you defrost it, do so in your fridge leaving it overnight so that it defrosts gradually, keeping it in the freezer bag so it doesn't lose any more moisture. It should then be good to reheat, probably best in a shallow pan rather than a microwave to retain moisture." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I properly freeze and reheat a cooked, marinated steak?" + }, + { + "role": "assistant", + "content": "I'd recommend letting it cool to near room-temperature, then place it in an airtight sealed plastic freezer bag before it dries out too much" + }, + { + "role": "user", + "content": "What would you suggest to do next?" + } + ], + "answers": [ + "You can spoon some of the juices from cooking into the bag with the steak so that when it defrosts again the juices will be in there working to keep it moist", + "You can spoon some of the juices from cooking into the bag with the steak so that when it defrosts again the juices will be in there working to keep it moist", + "You can spoon some of the juices from cooking into the bag with the steak so that when it defrosts again the juices will be in there working to keep it moist.", + "You can spoon some of the juices from cooking into the bag with the steak so that when it defrosts again the juices will be in there working to keep it moist." + ] + }, + { + "ctxs": [ + { + "title": "How do I properly freeze and reheat a cooked, marinated steak?", + "text": "I'd recommend letting it cool to near room-temperature, then place it in an airtight sealed plastic freezer bag before it dries out too much. You can spoon some of the juices from cooking into the bag with the steak so that when it defrosts again the juices will be in there working to keep it moist. When you defrost it, do so in your fridge leaving it overnight so that it defrosts gradually, keeping it in the freezer bag so it doesn't lose any more moisture. It should then be good to reheat, probably best in a shallow pan rather than a microwave to retain moisture." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I properly freeze and reheat a cooked, marinated steak?" + }, + { + "role": "assistant", + "content": "I'd recommend letting it cool to near room-temperature, then place it in an airtight sealed plastic freezer bag before it dries out too much" + }, + { + "role": "user", + "content": "What would you suggest to do next?" + }, + { + "role": "assistant", + "content": "You can spoon some of the juices from cooking into the bag with the steak so that when it defrosts again the juices will be in there working to keep it moist" + }, + { + "role": "user", + "content": "Great, how about reheating?" + } + ], + "answers": [ + "When you defrost it, do so in your fridge leaving it overnight so that it defrosts gradually", + "When you defrost it, do so in your fridge leaving it overnight so that it defrosts gradually", + "I'd recommend letting it cool to near room-temperature, then place it in an airtight sealed plastic freezer bag before it dries out too much", + "probably best in a shallow pan rather than a microwave to retain moisture." + ] + }, + { + "ctxs": [ + { + "title": "How do I properly freeze and reheat a cooked, marinated steak?", + "text": "I'd recommend letting it cool to near room-temperature, then place it in an airtight sealed plastic freezer bag before it dries out too much. You can spoon some of the juices from cooking into the bag with the steak so that when it defrosts again the juices will be in there working to keep it moist. When you defrost it, do so in your fridge leaving it overnight so that it defrosts gradually, keeping it in the freezer bag so it doesn't lose any more moisture. It should then be good to reheat, probably best in a shallow pan rather than a microwave to retain moisture." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I properly freeze and reheat a cooked, marinated steak?" + }, + { + "role": "assistant", + "content": "I'd recommend letting it cool to near room-temperature, then place it in an airtight sealed plastic freezer bag before it dries out too much" + }, + { + "role": "user", + "content": "What would you suggest to do next?" + }, + { + "role": "assistant", + "content": "You can spoon some of the juices from cooking into the bag with the steak so that when it defrosts again the juices will be in there working to keep it moist" + }, + { + "role": "user", + "content": "Great, how about reheating?" + }, + { + "role": "assistant", + "content": "When you defrost it, do so in your fridge leaving it overnight so that it defrosts gradually" + }, + { + "role": "user", + "content": "would the fact that it was previously frozen affect the flavour or texture?" + } + ], + "answers": [ + "keeping it in the freezer bag so it doesn't lose any more moisture", + "keeping it in the freezer bag so it doesn't lose any more moisture", + "keeping it in the freezer bag so it doesn't lose any more moisture", + "You can spoon some of the juices from cooking into the bag with the steak so that when it defrosts again the juices will be in there working to keep it moist." + ] + }, + { + "ctxs": [ + { + "title": "How do I properly freeze and reheat a cooked, marinated steak?", + "text": "I'd recommend letting it cool to near room-temperature, then place it in an airtight sealed plastic freezer bag before it dries out too much. You can spoon some of the juices from cooking into the bag with the steak so that when it defrosts again the juices will be in there working to keep it moist. When you defrost it, do so in your fridge leaving it overnight so that it defrosts gradually, keeping it in the freezer bag so it doesn't lose any more moisture. It should then be good to reheat, probably best in a shallow pan rather than a microwave to retain moisture." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I properly freeze and reheat a cooked, marinated steak?" + }, + { + "role": "assistant", + "content": "I'd recommend letting it cool to near room-temperature, then place it in an airtight sealed plastic freezer bag before it dries out too much" + }, + { + "role": "user", + "content": "What would you suggest to do next?" + }, + { + "role": "assistant", + "content": "You can spoon some of the juices from cooking into the bag with the steak so that when it defrosts again the juices will be in there working to keep it moist" + }, + { + "role": "user", + "content": "Great, how about reheating?" + }, + { + "role": "assistant", + "content": "When you defrost it, do so in your fridge leaving it overnight so that it defrosts gradually" + }, + { + "role": "user", + "content": "would the fact that it was previously frozen affect the flavour or texture?" + }, + { + "role": "assistant", + "content": "keeping it in the freezer bag so it doesn't lose any more moisture" + }, + { + "role": "user", + "content": "once it has defrosted how should it be recooked?" + } + ], + "answers": [ + "It should then be good to reheat, probably best in a shallow pan rather than a microwave to retain moisture", + "It should then be good to reheat, probably best in a shallow pan rather than a microwave to retain moisture", + "probably best in a shallow pan rather than a microwave to retain moisture.", + "probably best in a shallow pan rather than a microwave to retain moisture" + ] + }, + { + "ctxs": [ + { + "title": "How do I properly freeze and reheat a cooked, marinated steak?", + "text": "I'd recommend letting it cool to near room-temperature, then place it in an airtight sealed plastic freezer bag before it dries out too much. You can spoon some of the juices from cooking into the bag with the steak so that when it defrosts again the juices will be in there working to keep it moist. When you defrost it, do so in your fridge leaving it overnight so that it defrosts gradually, keeping it in the freezer bag so it doesn't lose any more moisture. It should then be good to reheat, probably best in a shallow pan rather than a microwave to retain moisture." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I properly freeze and reheat a cooked, marinated steak?" + }, + { + "role": "assistant", + "content": "I'd recommend letting it cool to near room-temperature, then place it in an airtight sealed plastic freezer bag before it dries out too much" + }, + { + "role": "user", + "content": "What would you suggest to do next?" + }, + { + "role": "assistant", + "content": "You can spoon some of the juices from cooking into the bag with the steak so that when it defrosts again the juices will be in there working to keep it moist" + }, + { + "role": "user", + "content": "Great, how about reheating?" + }, + { + "role": "assistant", + "content": "When you defrost it, do so in your fridge leaving it overnight so that it defrosts gradually" + }, + { + "role": "user", + "content": "would the fact that it was previously frozen affect the flavour or texture?" + }, + { + "role": "assistant", + "content": "keeping it in the freezer bag so it doesn't lose any more moisture" + }, + { + "role": "user", + "content": "once it has defrosted how should it be recooked?" + }, + { + "role": "assistant", + "content": "It should then be good to reheat, probably best in a shallow pan rather than a microwave to retain moisture" + }, + { + "role": "user", + "content": "Do you have any other advice?" + } + ], + "answers": [ + "juices from cooking into the bag with the steak", + "juices from cooking into the bag with the steak", + "juices from cooking into the bag with the steak", + "juices from cooking into the bag with the steak" + ] + }, + { + "ctxs": [ + { + "title": "Submerging chicken carcass twice", + "text": "Once you've boiled the carcass, most of the juices, fats, etc. have been released. Trying to do a second pass will result in a much weaker stock. There's only so much that can be released, and it's already happened on the first pass.You should just choose one thing to make, or buy a second chicken, I'm afraid." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I submerge a chicken carcass twice?" + } + ], + "answers": [ + "Trying to do a second pass will result in a much weaker stock. There's only so much that can be released, and it's already happened on the first pass", + "Trying to do a second pass will result in a much weaker stock. There's only so much that can be released, and it's already happened on the first pass", + "Trying to do a second pass will result in a much weaker stock", + "Trying to do a second pass will result in a much weaker stock." + ] + }, + { + "ctxs": [ + { + "title": "Submerging chicken carcass twice", + "text": "Once you've boiled the carcass, most of the juices, fats, etc. have been released. Trying to do a second pass will result in a much weaker stock. There's only so much that can be released, and it's already happened on the first pass.You should just choose one thing to make, or buy a second chicken, I'm afraid." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I submerge a chicken carcass twice?" + }, + { + "role": "assistant", + "content": "Trying to do a second pass will result in a much weaker stock. There's only so much that can be released, and it's already happened on the first pass" + }, + { + "role": "user", + "content": "Is there anyway to keep the stock stronger because my roommate really wants chicken tonight?" + } + ], + "answers": [ + "You should just choose one thing to make, or buy a second chicken, I'm afraid", + "You should just choose one thing to make, or buy a second chicken, I'm afraid", + "You should just choose one thing to make, or buy a second chicken, I'm afraid.", + "You should just choose one thing to make, or buy a second chicken, I'm afraid." + ] + }, + { + "ctxs": [ + { + "title": "Submerging chicken carcass twice", + "text": "Once you've boiled the carcass, most of the juices, fats, etc. have been released. Trying to do a second pass will result in a much weaker stock. There's only so much that can be released, and it's already happened on the first pass.You should just choose one thing to make, or buy a second chicken, I'm afraid." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I submerge a chicken carcass twice?" + }, + { + "role": "assistant", + "content": "Trying to do a second pass will result in a much weaker stock. There's only so much that can be released, and it's already happened on the first pass" + }, + { + "role": "user", + "content": "Is there anyway to keep the stock stronger because my roommate really wants chicken tonight?" + }, + { + "role": "assistant", + "content": "You should just choose one thing to make, or buy a second chicken, I'm afraid" + }, + { + "role": "user", + "content": "Would roasting it help preserve the strength of stock?" + } + ], + "answers": [ + "Once you've boiled the carcass, most of the juices, fats, etc. have been released", + "Once you've boiled the carcass, most of the juices, fats, etc. have been released", + "Once you've boiled the carcass, most of the juices, fats, etc. have been released", + "Once you've boiled the carcass, most of the juices, fats, etc. have been released" + ] + }, + { + "ctxs": [ + { + "title": "Submerging chicken carcass twice", + "text": "Once you've boiled the carcass, most of the juices, fats, etc. have been released. Trying to do a second pass will result in a much weaker stock. There's only so much that can be released, and it's already happened on the first pass.You should just choose one thing to make, or buy a second chicken, I'm afraid." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I submerge a chicken carcass twice?" + }, + { + "role": "assistant", + "content": "Trying to do a second pass will result in a much weaker stock. There's only so much that can be released, and it's already happened on the first pass" + }, + { + "role": "user", + "content": "Is there anyway to keep the stock stronger because my roommate really wants chicken tonight?" + }, + { + "role": "assistant", + "content": "You should just choose one thing to make, or buy a second chicken, I'm afraid" + }, + { + "role": "user", + "content": "Would roasting it help preserve the strength of stock?" + }, + { + "role": "assistant", + "content": "Once you've boiled the carcass, most of the juices, fats, etc. have been released" + }, + { + "role": "user", + "content": "How long should I boil a chicken to use the base?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why do my meat burritos not heat well?", + "text": "I agree with Brendan's answer above. Having also made freezer burritos ahead of time, I find that it helps if I put some source of re-heatable 'liquid' in the wrap while preparing them (e.g. salsa, not sour cream, for example). It might have something to do with steaming the food instead of directly heating it, maybe? Let me know if that helps." + } + ], + "messages": [ + { + "role": "user", + "content": "Why do my meat burritos not heat well?" + } + ], + "answers": [ + "I find that it helps if I put some source of re-heatable 'liquid' in the wrap while preparing them", + "I find that it helps if I put some source of re-heatable 'liquid' in the wrap while preparing them", + "I find that it helps if I put some source of re-heatable 'liquid' in the wrap while preparing them", + "I find that it helps if I put some source of re-heatable 'liquid' in the wrap while preparing them" + ] + }, + { + "ctxs": [ + { + "title": "Why do my meat burritos not heat well?", + "text": "I agree with Brendan's answer above. Having also made freezer burritos ahead of time, I find that it helps if I put some source of re-heatable 'liquid' in the wrap while preparing them (e.g. salsa, not sour cream, for example). It might have something to do with steaming the food instead of directly heating it, maybe? Let me know if that helps." + } + ], + "messages": [ + { + "role": "user", + "content": "Why do my meat burritos not heat well?" + }, + { + "role": "assistant", + "content": "I find that it helps if I put some source of re-heatable 'liquid' in the wrap while preparing them" + }, + { + "role": "user", + "content": "How long should I reheat a meat burrito?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why do my meat burritos not heat well?", + "text": "I agree with Brendan's answer above. Having also made freezer burritos ahead of time, I find that it helps if I put some source of re-heatable 'liquid' in the wrap while preparing them (e.g. salsa, not sour cream, for example). It might have something to do with steaming the food instead of directly heating it, maybe? Let me know if that helps." + } + ], + "messages": [ + { + "role": "user", + "content": "Why do my meat burritos not heat well?" + }, + { + "role": "assistant", + "content": "I find that it helps if I put some source of re-heatable 'liquid' in the wrap while preparing them" + }, + { + "role": "user", + "content": "How long should I reheat a meat burrito?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Should I mix the ingredients instead of layering them?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why do my meat burritos not heat well?", + "text": "I agree with Brendan's answer above. Having also made freezer burritos ahead of time, I find that it helps if I put some source of re-heatable 'liquid' in the wrap while preparing them (e.g. salsa, not sour cream, for example). It might have something to do with steaming the food instead of directly heating it, maybe? Let me know if that helps." + } + ], + "messages": [ + { + "role": "user", + "content": "Why do my meat burritos not heat well?" + }, + { + "role": "assistant", + "content": "I find that it helps if I put some source of re-heatable 'liquid' in the wrap while preparing them" + }, + { + "role": "user", + "content": "How long should I reheat a meat burrito?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Should I mix the ingredients instead of layering them?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What causes the meat to cook slower?" + } + ], + "answers": [ + "It might have something to do with steaming the food instead of directly heating", + "It might have something to do with steaming the food instead of directly heating", + "It might have something to do with steaming the food instead of directly heating", + "It might have something to do with steaming the food instead of directly heating" + ] + }, + { + "ctxs": [ + { + "title": "Dauphinoise potatoes: not fully cooked in cream?", + "text": "You don't want to serve under-cooked potatoes, they will not be pleasant to eat and might give people indigestion. However, there's no reason you would need to as they'll cook in the oven, in fact that's the idea, if you cook them in the cream until they are done they'll break apart. You don't need that step at all really, when I make Dauphinoise potatoes I don't cook them in the cream, I layer them raw in a baking dish, then heat the cream, garlic and a bit of nutmeg in a pan until bubbling before pouring it over the potatoes and putting the cheese on top. Then I bake at 165 fan until a skewer goes through easily, about an hour, maybe longer. Budget 90 minutes in the oven if it's a deep pan. This gives awesome results every time and is less hassle then par-cooking them in the cream, frankly I see no benefit in that method although there's nothing wrong with it. In your case as the potatoes are par-cooked then it will be less than 90 minutes, but it will take some time to get the dish up to temperature so it's very hard to say. Once you see the cream bubbling you'll know it's cooking, check them in 20 minutes and then every 10 minutes after until they pass the skewer test." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I know when my potatoes are cooked when using a dauphinoise recipe?" + } + ], + "answers": [ + "a skewer goes through easily", + "a skewer goes through easily", + "Once you see the cream bubbling you'll know it's cooking, check them in 20 minutes and then every 10 minutes after until they pass the skewer test.", + "heat the cream, garlic and a bit of nutmeg in a pan until bubbling before pouring it over the potatoes and putting the cheese on top. Then I bake at 165 fan until a skewer goes through easily" + ] + }, + { + "ctxs": [ + { + "title": "Dauphinoise potatoes: not fully cooked in cream?", + "text": "You don't want to serve under-cooked potatoes, they will not be pleasant to eat and might give people indigestion. However, there's no reason you would need to as they'll cook in the oven, in fact that's the idea, if you cook them in the cream until they are done they'll break apart. You don't need that step at all really, when I make Dauphinoise potatoes I don't cook them in the cream, I layer them raw in a baking dish, then heat the cream, garlic and a bit of nutmeg in a pan until bubbling before pouring it over the potatoes and putting the cheese on top. Then I bake at 165 fan until a skewer goes through easily, about an hour, maybe longer. Budget 90 minutes in the oven if it's a deep pan. This gives awesome results every time and is less hassle then par-cooking them in the cream, frankly I see no benefit in that method although there's nothing wrong with it. In your case as the potatoes are par-cooked then it will be less than 90 minutes, but it will take some time to get the dish up to temperature so it's very hard to say. Once you see the cream bubbling you'll know it's cooking, check them in 20 minutes and then every 10 minutes after until they pass the skewer test." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I know when my potatoes are cooked when using a dauphinoise recipe?" + }, + { + "role": "assistant", + "content": "a skewer goes through easily" + }, + { + "role": "user", + "content": "How thick should I cut my potatoes?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Dauphinoise potatoes: not fully cooked in cream?", + "text": "You don't want to serve under-cooked potatoes, they will not be pleasant to eat and might give people indigestion. However, there's no reason you would need to as they'll cook in the oven, in fact that's the idea, if you cook them in the cream until they are done they'll break apart. You don't need that step at all really, when I make Dauphinoise potatoes I don't cook them in the cream, I layer them raw in a baking dish, then heat the cream, garlic and a bit of nutmeg in a pan until bubbling before pouring it over the potatoes and putting the cheese on top. Then I bake at 165 fan until a skewer goes through easily, about an hour, maybe longer. Budget 90 minutes in the oven if it's a deep pan. This gives awesome results every time and is less hassle then par-cooking them in the cream, frankly I see no benefit in that method although there's nothing wrong with it. In your case as the potatoes are par-cooked then it will be less than 90 minutes, but it will take some time to get the dish up to temperature so it's very hard to say. Once you see the cream bubbling you'll know it's cooking, check them in 20 minutes and then every 10 minutes after until they pass the skewer test." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I know when my potatoes are cooked when using a dauphinoise recipe?" + }, + { + "role": "assistant", + "content": "a skewer goes through easily" + }, + { + "role": "user", + "content": "How thick should I cut my potatoes?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Should I bake the potatoes with milk and cream until they are soft ?" + } + ], + "answers": [ + "when I make Dauphinoise potatoes I don't cook them in the cream", + "when I make Dauphinoise potatoes I don't cook them in the cream", + "However, there's no reason you would need to as they'll cook in the oven, in fact that's the idea,", + "when I make Dauphinoise potatoes I don't cook them in the cream, I layer them raw in a baking dish," + ] + }, + { + "ctxs": [ + { + "title": "Dauphinoise potatoes: not fully cooked in cream?", + "text": "You don't want to serve under-cooked potatoes, they will not be pleasant to eat and might give people indigestion. However, there's no reason you would need to as they'll cook in the oven, in fact that's the idea, if you cook them in the cream until they are done they'll break apart. You don't need that step at all really, when I make Dauphinoise potatoes I don't cook them in the cream, I layer them raw in a baking dish, then heat the cream, garlic and a bit of nutmeg in a pan until bubbling before pouring it over the potatoes and putting the cheese on top. Then I bake at 165 fan until a skewer goes through easily, about an hour, maybe longer. Budget 90 minutes in the oven if it's a deep pan. This gives awesome results every time and is less hassle then par-cooking them in the cream, frankly I see no benefit in that method although there's nothing wrong with it. In your case as the potatoes are par-cooked then it will be less than 90 minutes, but it will take some time to get the dish up to temperature so it's very hard to say. Once you see the cream bubbling you'll know it's cooking, check them in 20 minutes and then every 10 minutes after until they pass the skewer test." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I know when my potatoes are cooked when using a dauphinoise recipe?" + }, + { + "role": "assistant", + "content": "a skewer goes through easily" + }, + { + "role": "user", + "content": "How thick should I cut my potatoes?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Should I bake the potatoes with milk and cream until they are soft ?" + }, + { + "role": "assistant", + "content": "when I make Dauphinoise potatoes I don't cook them in the cream" + }, + { + "role": "user", + "content": "Will cooking in cream split the cream?" + } + ], + "answers": [ + "if you cook them in the cream until they are done they'll break apart", + "if you cook them in the cream until they are done they'll break apart", + "if you cook them in the cream until they are done they'll break apart", + "if you cook them in the cream until they are done they'll break apart." + ] + }, + { + "ctxs": [ + { + "title": "Dauphinoise potatoes: not fully cooked in cream?", + "text": "You don't want to serve under-cooked potatoes, they will not be pleasant to eat and might give people indigestion. However, there's no reason you would need to as they'll cook in the oven, in fact that's the idea, if you cook them in the cream until they are done they'll break apart. You don't need that step at all really, when I make Dauphinoise potatoes I don't cook them in the cream, I layer them raw in a baking dish, then heat the cream, garlic and a bit of nutmeg in a pan until bubbling before pouring it over the potatoes and putting the cheese on top. Then I bake at 165 fan until a skewer goes through easily, about an hour, maybe longer. Budget 90 minutes in the oven if it's a deep pan. This gives awesome results every time and is less hassle then par-cooking them in the cream, frankly I see no benefit in that method although there's nothing wrong with it. In your case as the potatoes are par-cooked then it will be less than 90 minutes, but it will take some time to get the dish up to temperature so it's very hard to say. Once you see the cream bubbling you'll know it's cooking, check them in 20 minutes and then every 10 minutes after until they pass the skewer test." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I know when my potatoes are cooked when using a dauphinoise recipe?" + }, + { + "role": "assistant", + "content": "a skewer goes through easily" + }, + { + "role": "user", + "content": "How thick should I cut my potatoes?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Should I bake the potatoes with milk and cream until they are soft ?" + }, + { + "role": "assistant", + "content": "when I make Dauphinoise potatoes I don't cook them in the cream" + }, + { + "role": "user", + "content": "Will cooking in cream split the cream?" + }, + { + "role": "assistant", + "content": "if you cook them in the cream until they are done they'll break apart" + }, + { + "role": "user", + "content": "How should I cook them, without cream?" + } + ], + "answers": [ + "I layer them raw in a baking dish, then heat the cream, garlic and a bit of nutmeg in a pan until bubbling before pouring it over the potatoes and putting the cheese on top", + "I layer them raw in a baking dish, then heat the cream, garlic and a bit of nutmeg in a pan until bubbling before pouring it over the potatoes and putting the cheese on top", + "there's no reason you would need to as they'll cook in the oven, in fact that's the idea, if you cook them in the cream until they are done they'll break apart.", + "I layer them raw in a baking dish, then heat the cream, garlic and a bit of nutmeg in a pan until bubbling before pouring it over the potatoes and putting the cheese on top" + ] + }, + { + "ctxs": [ + { + "title": "Which potatoes are best for twice baked potatoes", + "text": "There are two main types of potatoes: starchy and waxy (although some are considered in-between). The difference, as you might imagine, has to do with the starch content of the potatoes. When cooked, starchy potatoes (like Russet potatoes) tend to break apart. They are often used in baking and frying. They also are more absorbent of liquids and fats. Waxy potatoes (like red potatoes) hold together more when they are cooked. They are more likely to be used in soups and stews. They also tend to have thinner skins than starchy potatoes. Yukon gold potatoes are considered in-between starchy and waxy. Their medium levels of starch make them a good all-around potato. But if the Yukon gold potatoes aren't working, I'd suggest using a starchier potato. One of the things that makes twice-baked potatoes so good is that the inside is mixed with other ingredients and then reheated. Starchy potatoes are more likely to absorb the butter/cheese/other ingredients." + } + ], + "messages": [ + { + "role": "user", + "content": "Which potatoes in the US are best for twice baked potatoes" + } + ], + "answers": [ + "Yukon gold potatoes", + "Yukon gold potatoes", + "if the Yukon gold potatoes aren't working, I'd suggest using a starchier potato.", + "When cooked, starchy potatoes (like Russet potatoes) tend to break apart. They are often used in baking and frying." + ] + }, + { + "ctxs": [ + { + "title": "Which potatoes are best for twice baked potatoes", + "text": "There are two main types of potatoes: starchy and waxy (although some are considered in-between). The difference, as you might imagine, has to do with the starch content of the potatoes. When cooked, starchy potatoes (like Russet potatoes) tend to break apart. They are often used in baking and frying. They also are more absorbent of liquids and fats. Waxy potatoes (like red potatoes) hold together more when they are cooked. They are more likely to be used in soups and stews. They also tend to have thinner skins than starchy potatoes. Yukon gold potatoes are considered in-between starchy and waxy. Their medium levels of starch make them a good all-around potato. But if the Yukon gold potatoes aren't working, I'd suggest using a starchier potato. One of the things that makes twice-baked potatoes so good is that the inside is mixed with other ingredients and then reheated. Starchy potatoes are more likely to absorb the butter/cheese/other ingredients." + } + ], + "messages": [ + { + "role": "user", + "content": "Which potatoes in the US are best for twice baked potatoes" + }, + { + "role": "assistant", + "content": "Yukon gold potatoes" + }, + { + "role": "user", + "content": "The skin breaks on mine every time. Can I prevent this somehow?" + } + ], + "answers": [ + "When cooked, starchy potatoes (like Russet potatoes) tend to break apart", + "When cooked, starchy potatoes (like Russet potatoes) tend to break apart", + "When cooked, starchy potatoes (like Russet potatoes) tend to break apart", + "I'd suggest using a starchier potato." + ] + }, + { + "ctxs": [ + { + "title": "Which potatoes are best for twice baked potatoes", + "text": "There are two main types of potatoes: starchy and waxy (although some are considered in-between). The difference, as you might imagine, has to do with the starch content of the potatoes. When cooked, starchy potatoes (like Russet potatoes) tend to break apart. They are often used in baking and frying. They also are more absorbent of liquids and fats. Waxy potatoes (like red potatoes) hold together more when they are cooked. They are more likely to be used in soups and stews. They also tend to have thinner skins than starchy potatoes. Yukon gold potatoes are considered in-between starchy and waxy. Their medium levels of starch make them a good all-around potato. But if the Yukon gold potatoes aren't working, I'd suggest using a starchier potato. One of the things that makes twice-baked potatoes so good is that the inside is mixed with other ingredients and then reheated. Starchy potatoes are more likely to absorb the butter/cheese/other ingredients." + } + ], + "messages": [ + { + "role": "user", + "content": "Which potatoes in the US are best for twice baked potatoes" + }, + { + "role": "assistant", + "content": "Yukon gold potatoes" + }, + { + "role": "user", + "content": "The skin breaks on mine every time. Can I prevent this somehow?" + }, + { + "role": "assistant", + "content": "When cooked, starchy potatoes (like Russet potatoes) tend to break apart" + }, + { + "role": "user", + "content": "How do I cook the potatoes right?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Which potatoes are best for twice baked potatoes", + "text": "There are two main types of potatoes: starchy and waxy (although some are considered in-between). The difference, as you might imagine, has to do with the starch content of the potatoes. When cooked, starchy potatoes (like Russet potatoes) tend to break apart. They are often used in baking and frying. They also are more absorbent of liquids and fats. Waxy potatoes (like red potatoes) hold together more when they are cooked. They are more likely to be used in soups and stews. They also tend to have thinner skins than starchy potatoes. Yukon gold potatoes are considered in-between starchy and waxy. Their medium levels of starch make them a good all-around potato. But if the Yukon gold potatoes aren't working, I'd suggest using a starchier potato. One of the things that makes twice-baked potatoes so good is that the inside is mixed with other ingredients and then reheated. Starchy potatoes are more likely to absorb the butter/cheese/other ingredients." + } + ], + "messages": [ + { + "role": "user", + "content": "Which potatoes in the US are best for twice baked potatoes" + }, + { + "role": "assistant", + "content": "Yukon gold potatoes" + }, + { + "role": "user", + "content": "The skin breaks on mine every time. Can I prevent this somehow?" + }, + { + "role": "assistant", + "content": "When cooked, starchy potatoes (like Russet potatoes) tend to break apart" + }, + { + "role": "user", + "content": "How do I cook the potatoes right?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do I anything to my potatoes before cooking?" + } + ], + "answers": [ + "Waxy potatoes (like red potatoes) hold together more when they are cooked. They are more likely to be used in soups and stews. They also tend to have thinner skins than starchy potatoes", + "Waxy potatoes (like red potatoes) hold together more when they are cooked. They are more likely to be used in soups and stews. They also tend to have thinner skins than starchy potatoes", + "Waxy potatoes (like red potatoes) hold together more when they are cooked. They are more likely to be used in soups and stews. They also tend to have thinner skins than starchy potatoes", + "butter/cheese/other ingredients" + ] + }, + { + "ctxs": [ + { + "title": "What type of flour should I feed my starter with?", + "text": "Once my starter was established (started with organic whole wheat flour) I've been feeding it with unbleached AP flour (King Arthur) and that's worked fine. I do this simply because it's the flour I buy in large quantities to stock my pantry, and so it's generally the cheapest flour I have on hand.If you want to \"switch over\" to a different flour you can always scoop out a bit of starter a couple days before you bake, and feed it with the different flour. Start with a small amount so you don't have to throw any away; just double the volume with each feeding. I don't usually bother, though." + } + ], + "messages": [ + { + "role": "user", + "content": "What type of flour should I feed my starter with?" + } + ], + "answers": [ + "started with organic whole wheat flour", + "started with organic whole wheat flour", + "started with organic whole wheat flour", + "I've been feeding it with unbleached AP flour (King Arthur) and that's worked fine." + ] + }, + { + "ctxs": [ + { + "title": "What type of flour should I feed my starter with?", + "text": "Once my starter was established (started with organic whole wheat flour) I've been feeding it with unbleached AP flour (King Arthur) and that's worked fine. I do this simply because it's the flour I buy in large quantities to stock my pantry, and so it's generally the cheapest flour I have on hand.If you want to \"switch over\" to a different flour you can always scoop out a bit of starter a couple days before you bake, and feed it with the different flour. Start with a small amount so you don't have to throw any away; just double the volume with each feeding. I don't usually bother, though." + } + ], + "messages": [ + { + "role": "user", + "content": "What type of flour should I feed my starter with?" + }, + { + "role": "assistant", + "content": "started with organic whole wheat flour" + }, + { + "role": "user", + "content": "What do I do next?" + } + ], + "answers": [ + "feeding it with unbleached AP flour", + "feeding it with unbleached AP flour", + "unbleached AP flour (King Arthur) and that's worked fine.", + "feeding it with unbleached AP flour" + ] + }, + { + "ctxs": [ + { + "title": "What type of flour should I feed my starter with?", + "text": "Once my starter was established (started with organic whole wheat flour) I've been feeding it with unbleached AP flour (King Arthur) and that's worked fine. I do this simply because it's the flour I buy in large quantities to stock my pantry, and so it's generally the cheapest flour I have on hand.If you want to \"switch over\" to a different flour you can always scoop out a bit of starter a couple days before you bake, and feed it with the different flour. Start with a small amount so you don't have to throw any away; just double the volume with each feeding. I don't usually bother, though." + } + ], + "messages": [ + { + "role": "user", + "content": "What type of flour should I feed my starter with?" + }, + { + "role": "assistant", + "content": "started with organic whole wheat flour" + }, + { + "role": "user", + "content": "What do I do next?" + }, + { + "role": "assistant", + "content": "feeding it with unbleached AP flour" + }, + { + "role": "user", + "content": "Do certain types of flour produce more activity?" + } + ], + "answers": [ + "If you want to \"switch over\" to a different flour you can always scoop out a bit of starter a couple days before you bake, and feed it with the different flour", + "If you want to \"switch over\" to a different flour you can always scoop out a bit of starter a couple days before you bake, and feed it with the different flour", + "If you want to \"switch over\" to a different flour you can always scoop out a bit of starter a couple days before you bake, and feed it with the different flour", + "I've been feeding it with unbleached AP flour" + ] + }, + { + "ctxs": [ + { + "title": "What type of flour should I feed my starter with?", + "text": "Once my starter was established (started with organic whole wheat flour) I've been feeding it with unbleached AP flour (King Arthur) and that's worked fine. I do this simply because it's the flour I buy in large quantities to stock my pantry, and so it's generally the cheapest flour I have on hand.If you want to \"switch over\" to a different flour you can always scoop out a bit of starter a couple days before you bake, and feed it with the different flour. Start with a small amount so you don't have to throw any away; just double the volume with each feeding. I don't usually bother, though." + } + ], + "messages": [ + { + "role": "user", + "content": "What type of flour should I feed my starter with?" + }, + { + "role": "assistant", + "content": "started with organic whole wheat flour" + }, + { + "role": "user", + "content": "What do I do next?" + }, + { + "role": "assistant", + "content": "feeding it with unbleached AP flour" + }, + { + "role": "user", + "content": "Do certain types of flour produce more activity?" + }, + { + "role": "assistant", + "content": "If you want to \"switch over\" to a different flour you can always scoop out a bit of starter a couple days before you bake, and feed it with the different flour" + }, + { + "role": "user", + "content": "Does mixing and matching produce a better flavour?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What type of flour should I feed my starter with?", + "text": "Once my starter was established (started with organic whole wheat flour) I've been feeding it with unbleached AP flour (King Arthur) and that's worked fine. I do this simply because it's the flour I buy in large quantities to stock my pantry, and so it's generally the cheapest flour I have on hand.If you want to \"switch over\" to a different flour you can always scoop out a bit of starter a couple days before you bake, and feed it with the different flour. Start with a small amount so you don't have to throw any away; just double the volume with each feeding. I don't usually bother, though." + } + ], + "messages": [ + { + "role": "user", + "content": "What type of flour should I feed my starter with?" + }, + { + "role": "assistant", + "content": "started with organic whole wheat flour" + }, + { + "role": "user", + "content": "What do I do next?" + }, + { + "role": "assistant", + "content": "feeding it with unbleached AP flour" + }, + { + "role": "user", + "content": "Do certain types of flour produce more activity?" + }, + { + "role": "assistant", + "content": "If you want to \"switch over\" to a different flour you can always scoop out a bit of starter a couple days before you bake, and feed it with the different flour" + }, + { + "role": "user", + "content": "Does mixing and matching produce a better flavour?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Shall I use the flour I intend to bake with next?" + } + ], + "answers": [ + "If you want to \"switch over\" to a different flour you can always scoop out a bit of starter a couple days before you bake", + "If you want to \"switch over\" to a different flour you can always scoop out a bit of starter a couple days before you bake", + "Start with a small amount so you don't have to throw any away; just double the volume with each feeding", + "If you want to \"switch over\" to a different flour you can always scoop out a bit of starter a couple days before you bake, and feed it with the different flour." + ] + }, + { + "ctxs": [ + { + "title": "How to catch culture out of yogurt?", + "text": "The culture is everywhere in the yogurt, and you are not losing all of the whey anyway. If you'd managed to press out all of the moisture, you'd end up with yogurt powder.Salt interferes with all kinds of microorganisms. It is much better to not add salt to culture." + } + ], + "messages": [ + { + "role": "user", + "content": "How to get the culture out of yogurt?" + } + ], + "answers": [ + "The culture is everywhere in the yogurt", + "The culture is everywhere in the yogurt", + "The culture is everywhere in the yogurt", + "The culture is everywhere in the yogurt" + ] + }, + { + "ctxs": [ + { + "title": "How to catch culture out of yogurt?", + "text": "The culture is everywhere in the yogurt, and you are not losing all of the whey anyway. If you'd managed to press out all of the moisture, you'd end up with yogurt powder.Salt interferes with all kinds of microorganisms. It is much better to not add salt to culture." + } + ], + "messages": [ + { + "role": "user", + "content": "How to get the culture out of yogurt?" + }, + { + "role": "assistant", + "content": "The culture is everywhere in the yogurt" + }, + { + "role": "user", + "content": "Is it specifically called culture, or is there another name for it?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to catch culture out of yogurt?", + "text": "The culture is everywhere in the yogurt, and you are not losing all of the whey anyway. If you'd managed to press out all of the moisture, you'd end up with yogurt powder.Salt interferes with all kinds of microorganisms. It is much better to not add salt to culture." + } + ], + "messages": [ + { + "role": "user", + "content": "How to get the culture out of yogurt?" + }, + { + "role": "assistant", + "content": "The culture is everywhere in the yogurt" + }, + { + "role": "user", + "content": "Is it specifically called culture, or is there another name for it?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "If I want to make yogurt what is the best way to get some of the culture out of the yogurt I already have in order to start a new batch?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to catch culture out of yogurt?", + "text": "The culture is everywhere in the yogurt, and you are not losing all of the whey anyway. If you'd managed to press out all of the moisture, you'd end up with yogurt powder.Salt interferes with all kinds of microorganisms. It is much better to not add salt to culture." + } + ], + "messages": [ + { + "role": "user", + "content": "How to get the culture out of yogurt?" + }, + { + "role": "assistant", + "content": "The culture is everywhere in the yogurt" + }, + { + "role": "user", + "content": "Is it specifically called culture, or is there another name for it?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "If I want to make yogurt what is the best way to get some of the culture out of the yogurt I already have in order to start a new batch?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "I'm trying to cut back on sodium and I need to know if salt should be added to the culture?" + } + ], + "answers": [ + "Salt interferes with all kinds of microorganisms. It is much better to not add salt to culture", + "Salt interferes with all kinds of microorganisms. It is much better to not add salt to culture", + "It is much better to not add salt to culture.", + "Salt interferes with all kinds of microorganisms. It is much better to not add salt to culture." + ] + }, + { + "ctxs": [ + { + "title": "How to catch culture out of yogurt?", + "text": "The culture is everywhere in the yogurt, and you are not losing all of the whey anyway. If you'd managed to press out all of the moisture, you'd end up with yogurt powder.Salt interferes with all kinds of microorganisms. It is much better to not add salt to culture." + } + ], + "messages": [ + { + "role": "user", + "content": "How to get the culture out of yogurt?" + }, + { + "role": "assistant", + "content": "The culture is everywhere in the yogurt" + }, + { + "role": "user", + "content": "Is it specifically called culture, or is there another name for it?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "If I want to make yogurt what is the best way to get some of the culture out of the yogurt I already have in order to start a new batch?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "I'm trying to cut back on sodium and I need to know if salt should be added to the culture?" + }, + { + "role": "assistant", + "content": "Salt interferes with all kinds of microorganisms. It is much better to not add salt to culture" + }, + { + "role": "user", + "content": "Is it ok to freeze the yogurt so I'll have some available for the next time I want to make more?" + } + ], + "answers": [ + "If you'd managed to press out all of the moisture, you'd end up with yogurt powder", + "If you'd managed to press out all of the moisture, you'd end up with yogurt powder", + "If you'd managed to press out all of the moisture, you'd end up with yogurt powder", + "If you'd managed to press out all of the moisture, you'd end up with yogurt powder" + ] + }, + { + "ctxs": [ + { + "title": "How to catch culture out of yogurt?", + "text": "The culture is everywhere in the yogurt, and you are not losing all of the whey anyway. If you'd managed to press out all of the moisture, you'd end up with yogurt powder.Salt interferes with all kinds of microorganisms. It is much better to not add salt to culture." + } + ], + "messages": [ + { + "role": "user", + "content": "How to get the culture out of yogurt?" + }, + { + "role": "assistant", + "content": "The culture is everywhere in the yogurt" + }, + { + "role": "user", + "content": "Is it specifically called culture, or is there another name for it?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "If I want to make yogurt what is the best way to get some of the culture out of the yogurt I already have in order to start a new batch?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "I'm trying to cut back on sodium and I need to know if salt should be added to the culture?" + }, + { + "role": "assistant", + "content": "Salt interferes with all kinds of microorganisms. It is much better to not add salt to culture" + }, + { + "role": "user", + "content": "Is it ok to freeze the yogurt so I'll have some available for the next time I want to make more?" + }, + { + "role": "assistant", + "content": "If you'd managed to press out all of the moisture, you'd end up with yogurt powder" + }, + { + "role": "user", + "content": "what is the best way to concentrate the yogurt?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Dry and Tough Rumproast", + "text": "That cut of beef is OK for 'low and slow' however, you did not provide 'low and slow.'At 300, even wrapped, the internal temperature gets high enough that it will expel moisture. This is happening at the tissue/cellular level, so the wrapping won't stop that.The thing that could have helped is to keep it wrapped and let it cool to almost room temperature. As the meat cools, the structure relaxes and some of the moisture could have been drawn back in to the roast.Your theory of part wrapped, part unwrapped is fine, just keep the temperature down to 200 - 250 max. Use a rub and slow smoke. There are many BBQ charts and books and guidelines, but 4-5 hours at 225 sounds about right for that hunk. You could also section it down to two smaller pieces and you would have more control." + } + ], + "messages": [ + { + "role": "user", + "content": "Why is my rump roast dry and tough?" + } + ], + "answers": [ + "That cut of beef is OK for 'low and slow' however, you did not provide 'low and slow", + "That cut of beef is OK for 'low and slow' however, you did not provide 'low and slow", + "That cut of beef is OK for 'low and slow' however, you did not provide 'low and slow", + "That cut of beef is OK for 'low and slow' however, you did not provide 'low and slow.'" + ] + }, + { + "ctxs": [ + { + "title": "Dry and Tough Rumproast", + "text": "That cut of beef is OK for 'low and slow' however, you did not provide 'low and slow.'At 300, even wrapped, the internal temperature gets high enough that it will expel moisture. This is happening at the tissue/cellular level, so the wrapping won't stop that.The thing that could have helped is to keep it wrapped and let it cool to almost room temperature. As the meat cools, the structure relaxes and some of the moisture could have been drawn back in to the roast.Your theory of part wrapped, part unwrapped is fine, just keep the temperature down to 200 - 250 max. Use a rub and slow smoke. There are many BBQ charts and books and guidelines, but 4-5 hours at 225 sounds about right for that hunk. You could also section it down to two smaller pieces and you would have more control." + } + ], + "messages": [ + { + "role": "user", + "content": "Why is my rump roast dry and tough?" + }, + { + "role": "assistant", + "content": "That cut of beef is OK for 'low and slow' however, you did not provide 'low and slow" + }, + { + "role": "user", + "content": "We cooked it at about 250\u00b0F for about 3 hours is that not low and slow enough?" + } + ], + "answers": [ + "The thing that could have helped is to keep it wrapped and let it cool to almost room temperature", + "The thing that could have helped is to keep it wrapped and let it cool to almost room temperature", + "4-5 hours at 225 sounds about right for that hunk.", + "The thing that could have helped is to keep it wrapped and let it cool to almost room temperature" + ] + }, + { + "ctxs": [ + { + "title": "Dry and Tough Rumproast", + "text": "That cut of beef is OK for 'low and slow' however, you did not provide 'low and slow.'At 300, even wrapped, the internal temperature gets high enough that it will expel moisture. This is happening at the tissue/cellular level, so the wrapping won't stop that.The thing that could have helped is to keep it wrapped and let it cool to almost room temperature. As the meat cools, the structure relaxes and some of the moisture could have been drawn back in to the roast.Your theory of part wrapped, part unwrapped is fine, just keep the temperature down to 200 - 250 max. Use a rub and slow smoke. There are many BBQ charts and books and guidelines, but 4-5 hours at 225 sounds about right for that hunk. You could also section it down to two smaller pieces and you would have more control." + } + ], + "messages": [ + { + "role": "user", + "content": "Why is my rump roast dry and tough?" + }, + { + "role": "assistant", + "content": "That cut of beef is OK for 'low and slow' however, you did not provide 'low and slow" + }, + { + "role": "user", + "content": "We cooked it at about 250\u00b0F for about 3 hours is that not low and slow enough?" + }, + { + "role": "assistant", + "content": "The thing that could have helped is to keep it wrapped and let it cool to almost room temperature" + }, + { + "role": "user", + "content": "When we unwrapped the tin foil there was a lot of liquid (juice), that should've probably stayed in the meat?" + } + ], + "answers": [ + "the internal temperature gets high enough that it will expel moisture. This is happening at the tissue/cellular level, so the wrapping won't stop that", + "the internal temperature gets high enough that it will expel moisture. This is happening at the tissue/cellular level, so the wrapping won't stop that", + "the internal temperature gets high enough that it will expel moisture. This is happening at the tissue/cellular level, so the wrapping won't stop that", + "even wrapped, the internal temperature gets high enough that it will expel moisture." + ] + }, + { + "ctxs": [ + { + "title": "Dry and Tough Rumproast", + "text": "That cut of beef is OK for 'low and slow' however, you did not provide 'low and slow.'At 300, even wrapped, the internal temperature gets high enough that it will expel moisture. This is happening at the tissue/cellular level, so the wrapping won't stop that.The thing that could have helped is to keep it wrapped and let it cool to almost room temperature. As the meat cools, the structure relaxes and some of the moisture could have been drawn back in to the roast.Your theory of part wrapped, part unwrapped is fine, just keep the temperature down to 200 - 250 max. Use a rub and slow smoke. There are many BBQ charts and books and guidelines, but 4-5 hours at 225 sounds about right for that hunk. You could also section it down to two smaller pieces and you would have more control." + } + ], + "messages": [ + { + "role": "user", + "content": "Why is my rump roast dry and tough?" + }, + { + "role": "assistant", + "content": "That cut of beef is OK for 'low and slow' however, you did not provide 'low and slow" + }, + { + "role": "user", + "content": "We cooked it at about 250\u00b0F for about 3 hours is that not low and slow enough?" + }, + { + "role": "assistant", + "content": "The thing that could have helped is to keep it wrapped and let it cool to almost room temperature" + }, + { + "role": "user", + "content": "When we unwrapped the tin foil there was a lot of liquid (juice), that should've probably stayed in the meat?" + }, + { + "role": "assistant", + "content": "the internal temperature gets high enough that it will expel moisture. This is happening at the tissue/cellular level, so the wrapping won't stop that" + }, + { + "role": "user", + "content": "Was the temperature too high or wasn't the cooking time right?" + } + ], + "answers": [ + "keep the temperature down to 200 - 250 max", + "keep the temperature down to 200 - 250 max", + "you did not provide 'low and slow", + "beef is OK for 'low and slow' however, you did not provide 'low and slow.'At 300, even wrapped, the internal temperature gets high enough that it will expel moisture." + ] + }, + { + "ctxs": [ + { + "title": "Dry and Tough Rumproast", + "text": "That cut of beef is OK for 'low and slow' however, you did not provide 'low and slow.'At 300, even wrapped, the internal temperature gets high enough that it will expel moisture. This is happening at the tissue/cellular level, so the wrapping won't stop that.The thing that could have helped is to keep it wrapped and let it cool to almost room temperature. As the meat cools, the structure relaxes and some of the moisture could have been drawn back in to the roast.Your theory of part wrapped, part unwrapped is fine, just keep the temperature down to 200 - 250 max. Use a rub and slow smoke. There are many BBQ charts and books and guidelines, but 4-5 hours at 225 sounds about right for that hunk. You could also section it down to two smaller pieces and you would have more control." + } + ], + "messages": [ + { + "role": "user", + "content": "Why is my rump roast dry and tough?" + }, + { + "role": "assistant", + "content": "That cut of beef is OK for 'low and slow' however, you did not provide 'low and slow" + }, + { + "role": "user", + "content": "We cooked it at about 250\u00b0F for about 3 hours is that not low and slow enough?" + }, + { + "role": "assistant", + "content": "The thing that could have helped is to keep it wrapped and let it cool to almost room temperature" + }, + { + "role": "user", + "content": "When we unwrapped the tin foil there was a lot of liquid (juice), that should've probably stayed in the meat?" + }, + { + "role": "assistant", + "content": "the internal temperature gets high enough that it will expel moisture. This is happening at the tissue/cellular level, so the wrapping won't stop that" + }, + { + "role": "user", + "content": "Was the temperature too high or wasn't the cooking time right?" + }, + { + "role": "assistant", + "content": "keep the temperature down to 200 - 250 max" + }, + { + "role": "user", + "content": "Is this even an appropriate piece of beef for \"low and slow\" smoking?" + } + ], + "answers": [ + "You could also section it down to two smaller pieces and you would have more control", + "You could also section it down to two smaller pieces and you would have more control", + "That cut of beef is OK for 'low and slow'", + "That cut of beef is OK for 'low and slow'" + ] + }, + { + "ctxs": [ + { + "title": "How to make a restaurant style meatless Hot and Sour Soup", + "text": "For heat, I recommend chili oil as opposed to a paste. That and white pepper should give you a pretty solid heat component. Even though the thought initially made me go EEEEEEW, ATK does recommend a a 50/50 combination of Balsamic and red wine vinegars as a replacement for the ideal Black Chinese Vinegar, which is probably what great Chinese restaurants use. Do you eat eggs? If so, I'd certainly use one. Here's the technique, again from ATK \" Without stirring soup, use soupspoon to slowly drizzle very thin streams of egg mixture (1/2 tsp corntarch, 1 tsp water beaten with 1 egg) into pot in circular motion. Let soup sit 1 minute, then return saucepan to medium-high heat. Bring soup to gentle boil, then immediately remove from heat. Gently stir soup once to evenly distribute egg.\"You probably should considerably up your soy sauce. Consider too your mushrooms. \"Assorted\" can mean just about anything. Some mushrooms are very strongly flavored in a way that just plain clashes with Chinese Hot and Sour. That could very well account for the barnyard odor you describe. I'd recommend sticking to shiitake/oyster/woodear if you can." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I make a restaurant style meatless Hot and Sour Soup?" + } + ], + "answers": [ + "You probably should considerably up your soy sauce. Consider too your mushrooms", + "You probably should considerably up your soy sauce. Consider too your mushrooms", + "Bring soup to gentle boil, then immediately remove from heat. Gently stir soup once to evenly distribute egg.", + "You probably should considerably up your soy sauce. Consider too your mushrooms" + ] + }, + { + "ctxs": [ + { + "title": "How to make a restaurant style meatless Hot and Sour Soup", + "text": "For heat, I recommend chili oil as opposed to a paste. That and white pepper should give you a pretty solid heat component. Even though the thought initially made me go EEEEEEW, ATK does recommend a a 50/50 combination of Balsamic and red wine vinegars as a replacement for the ideal Black Chinese Vinegar, which is probably what great Chinese restaurants use. Do you eat eggs? If so, I'd certainly use one. Here's the technique, again from ATK \" Without stirring soup, use soupspoon to slowly drizzle very thin streams of egg mixture (1/2 tsp corntarch, 1 tsp water beaten with 1 egg) into pot in circular motion. Let soup sit 1 minute, then return saucepan to medium-high heat. Bring soup to gentle boil, then immediately remove from heat. Gently stir soup once to evenly distribute egg.\"You probably should considerably up your soy sauce. Consider too your mushrooms. \"Assorted\" can mean just about anything. Some mushrooms are very strongly flavored in a way that just plain clashes with Chinese Hot and Sour. That could very well account for the barnyard odor you describe. I'd recommend sticking to shiitake/oyster/woodear if you can." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I make a restaurant style meatless Hot and Sour Soup?" + }, + { + "role": "assistant", + "content": "You probably should considerably up your soy sauce. Consider too your mushrooms" + }, + { + "role": "user", + "content": "What can I do to increase spiciness? Mine turns out bland even with chili paste?" + } + ], + "answers": [ + "I recommend chili oil as opposed to a paste", + "I recommend chili oil as opposed to a paste", + "For heat, I recommend chili oil as opposed to a paste. That and white pepper should give you a pretty solid heat component.", + "For heat, I recommend chili oil as opposed to a paste. That and white pepper should give you a pretty solid heat component" + ] + }, + { + "ctxs": [ + { + "title": "How to make a restaurant style meatless Hot and Sour Soup", + "text": "For heat, I recommend chili oil as opposed to a paste. That and white pepper should give you a pretty solid heat component. Even though the thought initially made me go EEEEEEW, ATK does recommend a a 50/50 combination of Balsamic and red wine vinegars as a replacement for the ideal Black Chinese Vinegar, which is probably what great Chinese restaurants use. Do you eat eggs? If so, I'd certainly use one. Here's the technique, again from ATK \" Without stirring soup, use soupspoon to slowly drizzle very thin streams of egg mixture (1/2 tsp corntarch, 1 tsp water beaten with 1 egg) into pot in circular motion. Let soup sit 1 minute, then return saucepan to medium-high heat. Bring soup to gentle boil, then immediately remove from heat. Gently stir soup once to evenly distribute egg.\"You probably should considerably up your soy sauce. Consider too your mushrooms. \"Assorted\" can mean just about anything. Some mushrooms are very strongly flavored in a way that just plain clashes with Chinese Hot and Sour. That could very well account for the barnyard odor you describe. I'd recommend sticking to shiitake/oyster/woodear if you can." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I make a restaurant style meatless Hot and Sour Soup?" + }, + { + "role": "assistant", + "content": "You probably should considerably up your soy sauce. Consider too your mushrooms" + }, + { + "role": "user", + "content": "What can I do to increase spiciness? Mine turns out bland even with chili paste?" + }, + { + "role": "assistant", + "content": "I recommend chili oil as opposed to a paste" + }, + { + "role": "user", + "content": "Is there a particular type of vinegar? I used red wine vinegar and it's too sour." + } + ], + "answers": [ + "Black Chinese Vinegar, which is probably what great Chinese restaurants use", + "Black Chinese Vinegar, which is probably what great Chinese restaurants use", + "ATK does recommend a a 50/50 combination of Balsamic and red wine vinegars as a replacement for the ideal Black Chinese Vinegar, which is probably what great Chinese restaurants use.", + "ATK does recommend a a 50/50 combination of Balsamic and red wine vinegars" + ] + }, + { + "ctxs": [ + { + "title": "How to make a restaurant style meatless Hot and Sour Soup", + "text": "For heat, I recommend chili oil as opposed to a paste. That and white pepper should give you a pretty solid heat component. Even though the thought initially made me go EEEEEEW, ATK does recommend a a 50/50 combination of Balsamic and red wine vinegars as a replacement for the ideal Black Chinese Vinegar, which is probably what great Chinese restaurants use. Do you eat eggs? If so, I'd certainly use one. Here's the technique, again from ATK \" Without stirring soup, use soupspoon to slowly drizzle very thin streams of egg mixture (1/2 tsp corntarch, 1 tsp water beaten with 1 egg) into pot in circular motion. Let soup sit 1 minute, then return saucepan to medium-high heat. Bring soup to gentle boil, then immediately remove from heat. Gently stir soup once to evenly distribute egg.\"You probably should considerably up your soy sauce. Consider too your mushrooms. \"Assorted\" can mean just about anything. Some mushrooms are very strongly flavored in a way that just plain clashes with Chinese Hot and Sour. That could very well account for the barnyard odor you describe. I'd recommend sticking to shiitake/oyster/woodear if you can." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I make a restaurant style meatless Hot and Sour Soup?" + }, + { + "role": "assistant", + "content": "You probably should considerably up your soy sauce. Consider too your mushrooms" + }, + { + "role": "user", + "content": "What can I do to increase spiciness? Mine turns out bland even with chili paste?" + }, + { + "role": "assistant", + "content": "I recommend chili oil as opposed to a paste" + }, + { + "role": "user", + "content": "Is there a particular type of vinegar? I used red wine vinegar and it's too sour." + }, + { + "role": "assistant", + "content": "Black Chinese Vinegar, which is probably what great Chinese restaurants use" + }, + { + "role": "user", + "content": "Okay. And about the mushrooms, what variety should I use?" + } + ], + "answers": [ + "I'd recommend sticking to shiitake/oyster/woodear if you can", + "I'd recommend sticking to shiitake/oyster/woodear if you can", + "I'd recommend sticking to shiitake/oyster/woodear if you can.", + "shiitake/oyster/woodear" + ] + }, + { + "ctxs": [ + { + "title": "How to make a restaurant style meatless Hot and Sour Soup", + "text": "For heat, I recommend chili oil as opposed to a paste. That and white pepper should give you a pretty solid heat component. Even though the thought initially made me go EEEEEEW, ATK does recommend a a 50/50 combination of Balsamic and red wine vinegars as a replacement for the ideal Black Chinese Vinegar, which is probably what great Chinese restaurants use. Do you eat eggs? If so, I'd certainly use one. Here's the technique, again from ATK \" Without stirring soup, use soupspoon to slowly drizzle very thin streams of egg mixture (1/2 tsp corntarch, 1 tsp water beaten with 1 egg) into pot in circular motion. Let soup sit 1 minute, then return saucepan to medium-high heat. Bring soup to gentle boil, then immediately remove from heat. Gently stir soup once to evenly distribute egg.\"You probably should considerably up your soy sauce. Consider too your mushrooms. \"Assorted\" can mean just about anything. Some mushrooms are very strongly flavored in a way that just plain clashes with Chinese Hot and Sour. That could very well account for the barnyard odor you describe. I'd recommend sticking to shiitake/oyster/woodear if you can." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I make a restaurant style meatless Hot and Sour Soup?" + }, + { + "role": "assistant", + "content": "You probably should considerably up your soy sauce. Consider too your mushrooms" + }, + { + "role": "user", + "content": "What can I do to increase spiciness? Mine turns out bland even with chili paste?" + }, + { + "role": "assistant", + "content": "I recommend chili oil as opposed to a paste" + }, + { + "role": "user", + "content": "Is there a particular type of vinegar? I used red wine vinegar and it's too sour." + }, + { + "role": "assistant", + "content": "Black Chinese Vinegar, which is probably what great Chinese restaurants use" + }, + { + "role": "user", + "content": "Okay. And about the mushrooms, what variety should I use?" + }, + { + "role": "assistant", + "content": "I'd recommend sticking to shiitake/oyster/woodear if you can" + }, + { + "role": "user", + "content": "Dried mushrooms, or should I look for fresh?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to make a restaurant style meatless Hot and Sour Soup", + "text": "For heat, I recommend chili oil as opposed to a paste. That and white pepper should give you a pretty solid heat component. Even though the thought initially made me go EEEEEEW, ATK does recommend a a 50/50 combination of Balsamic and red wine vinegars as a replacement for the ideal Black Chinese Vinegar, which is probably what great Chinese restaurants use. Do you eat eggs? If so, I'd certainly use one. Here's the technique, again from ATK \" Without stirring soup, use soupspoon to slowly drizzle very thin streams of egg mixture (1/2 tsp corntarch, 1 tsp water beaten with 1 egg) into pot in circular motion. Let soup sit 1 minute, then return saucepan to medium-high heat. Bring soup to gentle boil, then immediately remove from heat. Gently stir soup once to evenly distribute egg.\"You probably should considerably up your soy sauce. Consider too your mushrooms. \"Assorted\" can mean just about anything. Some mushrooms are very strongly flavored in a way that just plain clashes with Chinese Hot and Sour. That could very well account for the barnyard odor you describe. I'd recommend sticking to shiitake/oyster/woodear if you can." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I make a restaurant style meatless Hot and Sour Soup?" + }, + { + "role": "assistant", + "content": "You probably should considerably up your soy sauce. Consider too your mushrooms" + }, + { + "role": "user", + "content": "What can I do to increase spiciness? Mine turns out bland even with chili paste?" + }, + { + "role": "assistant", + "content": "I recommend chili oil as opposed to a paste" + }, + { + "role": "user", + "content": "Is there a particular type of vinegar? I used red wine vinegar and it's too sour." + }, + { + "role": "assistant", + "content": "Black Chinese Vinegar, which is probably what great Chinese restaurants use" + }, + { + "role": "user", + "content": "Okay. And about the mushrooms, what variety should I use?" + }, + { + "role": "assistant", + "content": "I'd recommend sticking to shiitake/oyster/woodear if you can" + }, + { + "role": "user", + "content": "Dried mushrooms, or should I look for fresh?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there a particular soy sauce, I have a supermarket brand." + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is cornstarch and AP flour really a good substiture for cake flour?", + "text": "It all revolves around gluten and gluten chains.Cake flour is low protein, and bread flour is high protein, and everything else lies somewhere between. Individual brands have different levels of protein depending on their formulation. That protein, when combined with water, is what makes your stretchy gluten chains, and those are the difference between soft crumbly cake and a french baguette that could serve as a weapon in a pinch.As with many chemical reactions in cooking, however, you can interfere with the \"natural\" reactions by means of some clever chemistry. Cornstarch works very simply...Corn just doesn't have any gluten, so you're just \"watering down\" the gluten content of your flour.Acid retards gluten formation. Water is critical for gluten formation, unless you use a whole lot of it, in which case it weakens it (a wetter dough will make for a less gluteny final product). Mixing makes more gluten (helps the little proteins make friends with each other), so mix MORE for more gluten, and less for less. But fat is your friend. Fat waterproofs your flour, and keeps gluten from forming.Long story short, pick a method you're comfortable with, and stick to it. If you're used to using AP flour, you're going to have some headscratching moments when the cake flour doesn't behave the way you expect it to. On the other hand, cake flour will be more forgiving if you overmix." + } + ], + "messages": [ + { + "role": "user", + "content": "Is cornstarch and AP flour really a good substiture for cake flour?" + } + ], + "answers": [ + "If you're used to using AP flour", + "If you're used to using AP flour", + "If you're used to using AP flour", + "Cornstarch works" + ] + }, + { + "ctxs": [ + { + "title": "Is cornstarch and AP flour really a good substiture for cake flour?", + "text": "It all revolves around gluten and gluten chains.Cake flour is low protein, and bread flour is high protein, and everything else lies somewhere between. Individual brands have different levels of protein depending on their formulation. That protein, when combined with water, is what makes your stretchy gluten chains, and those are the difference between soft crumbly cake and a french baguette that could serve as a weapon in a pinch.As with many chemical reactions in cooking, however, you can interfere with the \"natural\" reactions by means of some clever chemistry. Cornstarch works very simply...Corn just doesn't have any gluten, so you're just \"watering down\" the gluten content of your flour.Acid retards gluten formation. Water is critical for gluten formation, unless you use a whole lot of it, in which case it weakens it (a wetter dough will make for a less gluteny final product). Mixing makes more gluten (helps the little proteins make friends with each other), so mix MORE for more gluten, and less for less. But fat is your friend. Fat waterproofs your flour, and keeps gluten from forming.Long story short, pick a method you're comfortable with, and stick to it. If you're used to using AP flour, you're going to have some headscratching moments when the cake flour doesn't behave the way you expect it to. On the other hand, cake flour will be more forgiving if you overmix." + } + ], + "messages": [ + { + "role": "user", + "content": "Is cornstarch and AP flour really a good substiture for cake flour?" + }, + { + "role": "assistant", + "content": "If you're used to using AP flour" + }, + { + "role": "user", + "content": "So I should go buy cake flour for the recipes that call for it, right?" + } + ], + "answers": [ + "cake flour will be more forgiving if you overmix", + "cake flour will be more forgiving if you overmix", + "cake flour will be more forgiving if you overmix", + "cake flour will be more forgiving if you overmix" + ] + }, + { + "ctxs": [ + { + "title": "Is cornstarch and AP flour really a good substiture for cake flour?", + "text": "It all revolves around gluten and gluten chains.Cake flour is low protein, and bread flour is high protein, and everything else lies somewhere between. Individual brands have different levels of protein depending on their formulation. That protein, when combined with water, is what makes your stretchy gluten chains, and those are the difference between soft crumbly cake and a french baguette that could serve as a weapon in a pinch.As with many chemical reactions in cooking, however, you can interfere with the \"natural\" reactions by means of some clever chemistry. Cornstarch works very simply...Corn just doesn't have any gluten, so you're just \"watering down\" the gluten content of your flour.Acid retards gluten formation. Water is critical for gluten formation, unless you use a whole lot of it, in which case it weakens it (a wetter dough will make for a less gluteny final product). Mixing makes more gluten (helps the little proteins make friends with each other), so mix MORE for more gluten, and less for less. But fat is your friend. Fat waterproofs your flour, and keeps gluten from forming.Long story short, pick a method you're comfortable with, and stick to it. If you're used to using AP flour, you're going to have some headscratching moments when the cake flour doesn't behave the way you expect it to. On the other hand, cake flour will be more forgiving if you overmix." + } + ], + "messages": [ + { + "role": "user", + "content": "Is cornstarch and AP flour really a good substiture for cake flour?" + }, + { + "role": "assistant", + "content": "If you're used to using AP flour" + }, + { + "role": "user", + "content": "So I should go buy cake flour for the recipes that call for it, right?" + }, + { + "role": "assistant", + "content": "cake flour will be more forgiving if you overmix" + }, + { + "role": "user", + "content": "Is there a way to add all purpose flour and corn starch to make my own cake flour?" + } + ], + "answers": [ + "Long story short, pick a method you're comfortable with, and stick to it", + "Long story short, pick a method you're comfortable with, and stick to it", + "Long story short, pick a method you're comfortable with, and stick to it", + "Long story short, pick a method you're comfortable with, and stick to it" + ] + }, + { + "ctxs": [ + { + "title": "Is cornstarch and AP flour really a good substiture for cake flour?", + "text": "It all revolves around gluten and gluten chains.Cake flour is low protein, and bread flour is high protein, and everything else lies somewhere between. Individual brands have different levels of protein depending on their formulation. That protein, when combined with water, is what makes your stretchy gluten chains, and those are the difference between soft crumbly cake and a french baguette that could serve as a weapon in a pinch.As with many chemical reactions in cooking, however, you can interfere with the \"natural\" reactions by means of some clever chemistry. Cornstarch works very simply...Corn just doesn't have any gluten, so you're just \"watering down\" the gluten content of your flour.Acid retards gluten formation. Water is critical for gluten formation, unless you use a whole lot of it, in which case it weakens it (a wetter dough will make for a less gluteny final product). Mixing makes more gluten (helps the little proteins make friends with each other), so mix MORE for more gluten, and less for less. But fat is your friend. Fat waterproofs your flour, and keeps gluten from forming.Long story short, pick a method you're comfortable with, and stick to it. If you're used to using AP flour, you're going to have some headscratching moments when the cake flour doesn't behave the way you expect it to. On the other hand, cake flour will be more forgiving if you overmix." + } + ], + "messages": [ + { + "role": "user", + "content": "Is cornstarch and AP flour really a good substiture for cake flour?" + }, + { + "role": "assistant", + "content": "If you're used to using AP flour" + }, + { + "role": "user", + "content": "So I should go buy cake flour for the recipes that call for it, right?" + }, + { + "role": "assistant", + "content": "cake flour will be more forgiving if you overmix" + }, + { + "role": "user", + "content": "Is there a way to add all purpose flour and corn starch to make my own cake flour?" + }, + { + "role": "assistant", + "content": "Long story short, pick a method you're comfortable with, and stick to it" + }, + { + "role": "user", + "content": "Do you think I will get a good result with a substitute?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is cornstarch and AP flour really a good substiture for cake flour?", + "text": "It all revolves around gluten and gluten chains.Cake flour is low protein, and bread flour is high protein, and everything else lies somewhere between. Individual brands have different levels of protein depending on their formulation. That protein, when combined with water, is what makes your stretchy gluten chains, and those are the difference between soft crumbly cake and a french baguette that could serve as a weapon in a pinch.As with many chemical reactions in cooking, however, you can interfere with the \"natural\" reactions by means of some clever chemistry. Cornstarch works very simply...Corn just doesn't have any gluten, so you're just \"watering down\" the gluten content of your flour.Acid retards gluten formation. Water is critical for gluten formation, unless you use a whole lot of it, in which case it weakens it (a wetter dough will make for a less gluteny final product). Mixing makes more gluten (helps the little proteins make friends with each other), so mix MORE for more gluten, and less for less. But fat is your friend. Fat waterproofs your flour, and keeps gluten from forming.Long story short, pick a method you're comfortable with, and stick to it. If you're used to using AP flour, you're going to have some headscratching moments when the cake flour doesn't behave the way you expect it to. On the other hand, cake flour will be more forgiving if you overmix." + } + ], + "messages": [ + { + "role": "user", + "content": "Is cornstarch and AP flour really a good substiture for cake flour?" + }, + { + "role": "assistant", + "content": "If you're used to using AP flour" + }, + { + "role": "user", + "content": "So I should go buy cake flour for the recipes that call for it, right?" + }, + { + "role": "assistant", + "content": "cake flour will be more forgiving if you overmix" + }, + { + "role": "user", + "content": "Is there a way to add all purpose flour and corn starch to make my own cake flour?" + }, + { + "role": "assistant", + "content": "Long story short, pick a method you're comfortable with, and stick to it" + }, + { + "role": "user", + "content": "Do you think I will get a good result with a substitute?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Should I just make simple cakes and forget these in depth ones?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "cooking time for chicken-pesto in the oven", + "text": "There is no definitive time or temperature that would 100% guarantee your chicken was done without it having a 99% chance of being over cooked and dry.It's quite hard to use a meat thermometer with stuffed chicken breasts but if your meat/filling has got up to 74\u00b0C in the center and there is no pink in the meat you'll be fine." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best cooking time for chicken-pesto in the oven?" + } + ], + "answers": [ + "chicken breasts but if your meat/filling has got up to 74\u00b0C in the center", + "chicken breasts but if your meat/filling has got up to 74\u00b0C in the center", + "There is no definitive time or temperature that would 100% guarantee your chicken was done without it having a 99% chance of being over cooked and dry.", + "if your meat/filling has got up to 74\u00b0C in the center and there is no pink in the meat you'll be fin" + ] + }, + { + "ctxs": [ + { + "title": "cooking time for chicken-pesto in the oven", + "text": "There is no definitive time or temperature that would 100% guarantee your chicken was done without it having a 99% chance of being over cooked and dry.It's quite hard to use a meat thermometer with stuffed chicken breasts but if your meat/filling has got up to 74\u00b0C in the center and there is no pink in the meat you'll be fine." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best cooking time for chicken-pesto in the oven?" + }, + { + "role": "assistant", + "content": "chicken breasts but if your meat/filling has got up to 74\u00b0C in the center" + }, + { + "role": "user", + "content": "Is 20 minutes on 175 degrees Celsius too long?" + } + ], + "answers": [ + "There is no definitive time or temperature that would 100% guarantee your chicken was done without it having a 99% chance of being over cooked and dry", + "There is no definitive time or temperature that would 100% guarantee your chicken was done without it having a 99% chance of being over cooked and dry", + "There is no definitive time or temperature that would 100% guarantee your chicken was done without it having a 99% chance of being over cooked and dry", + "There is no definitive time or temperature that would 100% guarantee your chicken was done without it having a 99% chance of being over cooked and dry." + ] + }, + { + "ctxs": [ + { + "title": "cooking time for chicken-pesto in the oven", + "text": "There is no definitive time or temperature that would 100% guarantee your chicken was done without it having a 99% chance of being over cooked and dry.It's quite hard to use a meat thermometer with stuffed chicken breasts but if your meat/filling has got up to 74\u00b0C in the center and there is no pink in the meat you'll be fine." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best cooking time for chicken-pesto in the oven?" + }, + { + "role": "assistant", + "content": "chicken breasts but if your meat/filling has got up to 74\u00b0C in the center" + }, + { + "role": "user", + "content": "Is 20 minutes on 175 degrees Celsius too long?" + }, + { + "role": "assistant", + "content": "There is no definitive time or temperature that would 100% guarantee your chicken was done without it having a 99% chance of being over cooked and dry" + }, + { + "role": "user", + "content": "Should I try frying them first, and then baking for less time?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "cooking time for chicken-pesto in the oven", + "text": "There is no definitive time or temperature that would 100% guarantee your chicken was done without it having a 99% chance of being over cooked and dry.It's quite hard to use a meat thermometer with stuffed chicken breasts but if your meat/filling has got up to 74\u00b0C in the center and there is no pink in the meat you'll be fine." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best cooking time for chicken-pesto in the oven?" + }, + { + "role": "assistant", + "content": "chicken breasts but if your meat/filling has got up to 74\u00b0C in the center" + }, + { + "role": "user", + "content": "Is 20 minutes on 175 degrees Celsius too long?" + }, + { + "role": "assistant", + "content": "There is no definitive time or temperature that would 100% guarantee your chicken was done without it having a 99% chance of being over cooked and dry" + }, + { + "role": "user", + "content": "Should I try frying them first, and then baking for less time?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What is the best method to keep them from drying out?" + } + ], + "answers": [ + "use a meat thermometer", + "use a meat thermometer", + "use a meat thermometer", + "There is no definitive time or temperature that would 100% guarantee your chicken was done without it having a 99% chance of being over cooked and dry." + ] + }, + { + "ctxs": [ + { + "title": "cooking time for chicken-pesto in the oven", + "text": "There is no definitive time or temperature that would 100% guarantee your chicken was done without it having a 99% chance of being over cooked and dry.It's quite hard to use a meat thermometer with stuffed chicken breasts but if your meat/filling has got up to 74\u00b0C in the center and there is no pink in the meat you'll be fine." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best cooking time for chicken-pesto in the oven?" + }, + { + "role": "assistant", + "content": "chicken breasts but if your meat/filling has got up to 74\u00b0C in the center" + }, + { + "role": "user", + "content": "Is 20 minutes on 175 degrees Celsius too long?" + }, + { + "role": "assistant", + "content": "There is no definitive time or temperature that would 100% guarantee your chicken was done without it having a 99% chance of being over cooked and dry" + }, + { + "role": "user", + "content": "Should I try frying them first, and then baking for less time?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What is the best method to keep them from drying out?" + }, + { + "role": "assistant", + "content": "use a meat thermometer" + }, + { + "role": "user", + "content": "Should I put the thermometer in the meat or the filling?" + } + ], + "answers": [ + "It's quite hard to use a meat thermometer with stuffed chicken breasts but if your meat/filling has got up to 74\u00b0C in the center and there is no pink in the meat you'll be fine", + "It's quite hard to use a meat thermometer with stuffed chicken breasts but if your meat/filling has got up to 74\u00b0C in the center and there is no pink in the meat you'll be fine", + "It's quite hard to use a meat thermometer with stuffed chicken breasts but if your meat/filling has got up to 74\u00b0C in the center and there is no pink in the meat you'll be fine.", + "It's quite hard to use a meat thermometer with stuffed chicken breasts but if your meat/filling has got up to 74\u00b0C in the center and there is no pink in the meat you'll be fine" + ] + }, + { + "ctxs": [ + { + "title": "cooking time for chicken-pesto in the oven", + "text": "There is no definitive time or temperature that would 100% guarantee your chicken was done without it having a 99% chance of being over cooked and dry.It's quite hard to use a meat thermometer with stuffed chicken breasts but if your meat/filling has got up to 74\u00b0C in the center and there is no pink in the meat you'll be fine." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best cooking time for chicken-pesto in the oven?" + }, + { + "role": "assistant", + "content": "chicken breasts but if your meat/filling has got up to 74\u00b0C in the center" + }, + { + "role": "user", + "content": "Is 20 minutes on 175 degrees Celsius too long?" + }, + { + "role": "assistant", + "content": "There is no definitive time or temperature that would 100% guarantee your chicken was done without it having a 99% chance of being over cooked and dry" + }, + { + "role": "user", + "content": "Should I try frying them first, and then baking for less time?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What is the best method to keep them from drying out?" + }, + { + "role": "assistant", + "content": "use a meat thermometer" + }, + { + "role": "user", + "content": "Should I put the thermometer in the meat or the filling?" + }, + { + "role": "assistant", + "content": "It's quite hard to use a meat thermometer with stuffed chicken breasts but if your meat/filling has got up to 74\u00b0C in the center and there is no pink in the meat you'll be fine" + }, + { + "role": "user", + "content": "What temperature should I try cooking them at?" + } + ], + "answers": [ + "There is no definitive time or temperature t", + "There is no definitive time or temperature t", + "There is no definitive time or temperature t", + "There is no definitive time or temperature t" + ] + }, + { + "ctxs": [ + { + "title": "Cups v. weighing scales - is there an historical explanation?", + "text": "I'm no authority, but I have a hypothesis. Measuring weight is more complex than measuring volume. Before the invention of the digital scale (recent history), or the spring scale (1770, by a Brit) things were weighed with a balance scale and a set of weights. Materials alone makes this more expensive than a simple cup that would hold a liquid. Given the timing of the invention of the spring scale, and our subsequent armed revolution, and many years (decades?) of being a flat-out poor country I don't imagine that we had much money to worry about spring scales or balance scales. A cup is cheaper and simpler, and doesn't wear out or break. The durability also likely had a role to play in our journeys westward.Likely by the time we actually could afford \"fancier\" methods of measurement the volume thing was just too ingrained in our heads. Plus, we tend to be stubborn (e.g. metric)." + } + ], + "messages": [ + { + "role": "user", + "content": "Cups v. weighing scales - is there an historical explanation?" + } + ], + "answers": [ + "Measuring weight is more complex than measuring volume", + "Measuring weight is more complex than measuring volume", + "Measuring weight is more complex than measuring volume.", + "Measuring weight is more complex than measuring volume." + ] + }, + { + "ctxs": [ + { + "title": "Cups v. weighing scales - is there an historical explanation?", + "text": "I'm no authority, but I have a hypothesis. Measuring weight is more complex than measuring volume. Before the invention of the digital scale (recent history), or the spring scale (1770, by a Brit) things were weighed with a balance scale and a set of weights. Materials alone makes this more expensive than a simple cup that would hold a liquid. Given the timing of the invention of the spring scale, and our subsequent armed revolution, and many years (decades?) of being a flat-out poor country I don't imagine that we had much money to worry about spring scales or balance scales. A cup is cheaper and simpler, and doesn't wear out or break. The durability also likely had a role to play in our journeys westward.Likely by the time we actually could afford \"fancier\" methods of measurement the volume thing was just too ingrained in our heads. Plus, we tend to be stubborn (e.g. metric)." + } + ], + "messages": [ + { + "role": "user", + "content": "Cups v. weighing scales - is there an historical explanation?" + }, + { + "role": "assistant", + "content": "Measuring weight is more complex than measuring volume" + }, + { + "role": "user", + "content": "what is the most used method?" + } + ], + "answers": [ + "A cup is cheaper and simpler, and doesn't wear out or break. The durability also likely had a role to play in our journeys westward", + "A cup is cheaper and simpler, and doesn't wear out or break. The durability also likely had a role to play in our journeys westward", + "A cup is cheaper and simpler, and doesn't wear out or break. The durability also likely had a role to play in our journeys westward", + "A cup is cheaper and simpler, and doesn't wear out or break." + ] + }, + { + "ctxs": [ + { + "title": "Cups v. weighing scales - is there an historical explanation?", + "text": "I'm no authority, but I have a hypothesis. Measuring weight is more complex than measuring volume. Before the invention of the digital scale (recent history), or the spring scale (1770, by a Brit) things were weighed with a balance scale and a set of weights. Materials alone makes this more expensive than a simple cup that would hold a liquid. Given the timing of the invention of the spring scale, and our subsequent armed revolution, and many years (decades?) of being a flat-out poor country I don't imagine that we had much money to worry about spring scales or balance scales. A cup is cheaper and simpler, and doesn't wear out or break. The durability also likely had a role to play in our journeys westward.Likely by the time we actually could afford \"fancier\" methods of measurement the volume thing was just too ingrained in our heads. Plus, we tend to be stubborn (e.g. metric)." + } + ], + "messages": [ + { + "role": "user", + "content": "Cups v. weighing scales - is there an historical explanation?" + }, + { + "role": "assistant", + "content": "Measuring weight is more complex than measuring volume" + }, + { + "role": "user", + "content": "what is the most used method?" + }, + { + "role": "assistant", + "content": "A cup is cheaper and simpler, and doesn't wear out or break. The durability also likely had a role to play in our journeys westward" + }, + { + "role": "user", + "content": "Is a cup more accurate though?" + } + ], + "answers": [ + "Likely by the time we actually could afford \"fancier\" methods of measurement the volume thing was just too ingrained in our heads", + "Likely by the time we actually could afford \"fancier\" methods of measurement the volume thing was just too ingrained in our heads", + "Measuring weight is more complex than measuring volume.", + "Likely by the time we actually could afford \"fancier\" methods of measurement the volume thing was just too ingrained in our heads" + ] + }, + { + "ctxs": [ + { + "title": "Cups v. weighing scales - is there an historical explanation?", + "text": "I'm no authority, but I have a hypothesis. Measuring weight is more complex than measuring volume. Before the invention of the digital scale (recent history), or the spring scale (1770, by a Brit) things were weighed with a balance scale and a set of weights. Materials alone makes this more expensive than a simple cup that would hold a liquid. Given the timing of the invention of the spring scale, and our subsequent armed revolution, and many years (decades?) of being a flat-out poor country I don't imagine that we had much money to worry about spring scales or balance scales. A cup is cheaper and simpler, and doesn't wear out or break. The durability also likely had a role to play in our journeys westward.Likely by the time we actually could afford \"fancier\" methods of measurement the volume thing was just too ingrained in our heads. Plus, we tend to be stubborn (e.g. metric)." + } + ], + "messages": [ + { + "role": "user", + "content": "Cups v. weighing scales - is there an historical explanation?" + }, + { + "role": "assistant", + "content": "Measuring weight is more complex than measuring volume" + }, + { + "role": "user", + "content": "what is the most used method?" + }, + { + "role": "assistant", + "content": "A cup is cheaper and simpler, and doesn't wear out or break. The durability also likely had a role to play in our journeys westward" + }, + { + "role": "user", + "content": "Is a cup more accurate though?" + }, + { + "role": "assistant", + "content": "Likely by the time we actually could afford \"fancier\" methods of measurement the volume thing was just too ingrained in our heads" + }, + { + "role": "user", + "content": "which method do you personally prefer?" + } + ], + "answers": [ + "A cup is cheaper and simpler, and doesn't wear out or break", + "A cup is cheaper and simpler, and doesn't wear out or break", + "A cup is cheaper and simpler, and doesn't wear out or break", + "A cup is cheaper and simpler, and doesn't wear out or break" + ] + }, + { + "ctxs": [ + { + "title": "Is it true that natural peanut butter splits in cookies?", + "text": "Peanut butters that are not \"all natural\" include cheaper oils along with sugar and emulsifiers to keep the mixture from separating and to make it lighter and smoother.That lack of emulsifiers could make a huge difference but it depends a lot on the recipe.In a normal cookie dough fat is creamed with sugar and eggs are beaten in one at a time which adds a ton of emulsification power from the lecithin in the yolks.Additionally- the fat will bind with the flour and be baked into the cookies. Like Jefromi- I have not had any problem with the fat from natural peanut butter separating out after baking.If you made a cookie dough and either left out the yolks or didn't beat it well enough to properly emulsify- and then let the batter sit out for a while before baking I would fully expect the peanut oil to separate." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it true that natural peanut butter splits in cookies?" + } + ], + "answers": [ + "If you made a cookie dough and either left out the yolks or didn't beat it well enough to properly emulsify", + "If you made a cookie dough and either left out the yolks or didn't beat it well enough to properly emulsify", + "have not had any problem with the fat from natural peanut butter separating out after baking.", + "If you made a cookie dough and either left out the yolks or didn't beat it well enough to properly emulsify" + ] + }, + { + "ctxs": [ + { + "title": "Is it true that natural peanut butter splits in cookies?", + "text": "Peanut butters that are not \"all natural\" include cheaper oils along with sugar and emulsifiers to keep the mixture from separating and to make it lighter and smoother.That lack of emulsifiers could make a huge difference but it depends a lot on the recipe.In a normal cookie dough fat is creamed with sugar and eggs are beaten in one at a time which adds a ton of emulsification power from the lecithin in the yolks.Additionally- the fat will bind with the flour and be baked into the cookies. Like Jefromi- I have not had any problem with the fat from natural peanut butter separating out after baking.If you made a cookie dough and either left out the yolks or didn't beat it well enough to properly emulsify- and then let the batter sit out for a while before baking I would fully expect the peanut oil to separate." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it true that natural peanut butter splits in cookies?" + }, + { + "role": "assistant", + "content": "If you made a cookie dough and either left out the yolks or didn't beat it well enough to properly emulsify" + }, + { + "role": "user", + "content": "What should you use then?" + } + ], + "answers": [ + "If you made a cookie dough and either left out the yolks or didn't beat it well", + "If you made a cookie dough and either left out the yolks or didn't beat it well", + "cookie dough and either left out the yolks or didn't beat it well enough to properly emulsify- and then let the batter sit out for a while", + "Like Jefromi- I have not had any problem with the fat from natural peanut butter separating out after baking." + ] + }, + { + "ctxs": [ + { + "title": "Is it true that natural peanut butter splits in cookies?", + "text": "Peanut butters that are not \"all natural\" include cheaper oils along with sugar and emulsifiers to keep the mixture from separating and to make it lighter and smoother.That lack of emulsifiers could make a huge difference but it depends a lot on the recipe.In a normal cookie dough fat is creamed with sugar and eggs are beaten in one at a time which adds a ton of emulsification power from the lecithin in the yolks.Additionally- the fat will bind with the flour and be baked into the cookies. Like Jefromi- I have not had any problem with the fat from natural peanut butter separating out after baking.If you made a cookie dough and either left out the yolks or didn't beat it well enough to properly emulsify- and then let the batter sit out for a while before baking I would fully expect the peanut oil to separate." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it true that natural peanut butter splits in cookies?" + }, + { + "role": "assistant", + "content": "If you made a cookie dough and either left out the yolks or didn't beat it well enough to properly emulsify" + }, + { + "role": "user", + "content": "What should you use then?" + }, + { + "role": "assistant", + "content": "If you made a cookie dough and either left out the yolks or didn't beat it well" + }, + { + "role": "user", + "content": "Is natural peanut butter only natural if it contains only peanut butter?" + } + ], + "answers": [ + "Peanut butters that are not \"all natural\" include cheaper oils along with sugar and emulsifiers to keep the mixture from separating and to make it lighter and smoother", + "Peanut butters that are not \"all natural\" include cheaper oils along with sugar and emulsifiers to keep the mixture from separating and to make it lighter and smoother", + "Peanut butters that are not \"all natural\" include cheaper oils along with sugar and emulsifiers to keep the mixture from separating and to make it lighter and smoother.", + "Peanut butters that are not \"all natural\" include cheaper oils along with sugar and emulsifiers" + ] + }, + { + "ctxs": [ + { + "title": "Is it true that natural peanut butter splits in cookies?", + "text": "Peanut butters that are not \"all natural\" include cheaper oils along with sugar and emulsifiers to keep the mixture from separating and to make it lighter and smoother.That lack of emulsifiers could make a huge difference but it depends a lot on the recipe.In a normal cookie dough fat is creamed with sugar and eggs are beaten in one at a time which adds a ton of emulsification power from the lecithin in the yolks.Additionally- the fat will bind with the flour and be baked into the cookies. Like Jefromi- I have not had any problem with the fat from natural peanut butter separating out after baking.If you made a cookie dough and either left out the yolks or didn't beat it well enough to properly emulsify- and then let the batter sit out for a while before baking I would fully expect the peanut oil to separate." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it true that natural peanut butter splits in cookies?" + }, + { + "role": "assistant", + "content": "If you made a cookie dough and either left out the yolks or didn't beat it well enough to properly emulsify" + }, + { + "role": "user", + "content": "What should you use then?" + }, + { + "role": "assistant", + "content": "If you made a cookie dough and either left out the yolks or didn't beat it well" + }, + { + "role": "user", + "content": "Is natural peanut butter only natural if it contains only peanut butter?" + }, + { + "role": "assistant", + "content": "Peanut butters that are not \"all natural\" include cheaper oils along with sugar and emulsifiers to keep the mixture from separating and to make it lighter and smoother" + }, + { + "role": "user", + "content": "If my peanut butter contains vegetable oil and fat is it unnatural?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is it true that natural peanut butter splits in cookies?", + "text": "Peanut butters that are not \"all natural\" include cheaper oils along with sugar and emulsifiers to keep the mixture from separating and to make it lighter and smoother.That lack of emulsifiers could make a huge difference but it depends a lot on the recipe.In a normal cookie dough fat is creamed with sugar and eggs are beaten in one at a time which adds a ton of emulsification power from the lecithin in the yolks.Additionally- the fat will bind with the flour and be baked into the cookies. Like Jefromi- I have not had any problem with the fat from natural peanut butter separating out after baking.If you made a cookie dough and either left out the yolks or didn't beat it well enough to properly emulsify- and then let the batter sit out for a while before baking I would fully expect the peanut oil to separate." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it true that natural peanut butter splits in cookies?" + }, + { + "role": "assistant", + "content": "If you made a cookie dough and either left out the yolks or didn't beat it well enough to properly emulsify" + }, + { + "role": "user", + "content": "What should you use then?" + }, + { + "role": "assistant", + "content": "If you made a cookie dough and either left out the yolks or didn't beat it well" + }, + { + "role": "user", + "content": "Is natural peanut butter only natural if it contains only peanut butter?" + }, + { + "role": "assistant", + "content": "Peanut butters that are not \"all natural\" include cheaper oils along with sugar and emulsifiers to keep the mixture from separating and to make it lighter and smoother" + }, + { + "role": "user", + "content": "If my peanut butter contains vegetable oil and fat is it unnatural?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "It's okay thank you for being honest" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is it true that natural peanut butter splits in cookies?", + "text": "Peanut butters that are not \"all natural\" include cheaper oils along with sugar and emulsifiers to keep the mixture from separating and to make it lighter and smoother.That lack of emulsifiers could make a huge difference but it depends a lot on the recipe.In a normal cookie dough fat is creamed with sugar and eggs are beaten in one at a time which adds a ton of emulsification power from the lecithin in the yolks.Additionally- the fat will bind with the flour and be baked into the cookies. Like Jefromi- I have not had any problem with the fat from natural peanut butter separating out after baking.If you made a cookie dough and either left out the yolks or didn't beat it well enough to properly emulsify- and then let the batter sit out for a while before baking I would fully expect the peanut oil to separate." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it true that natural peanut butter splits in cookies?" + }, + { + "role": "assistant", + "content": "If you made a cookie dough and either left out the yolks or didn't beat it well enough to properly emulsify" + }, + { + "role": "user", + "content": "What should you use then?" + }, + { + "role": "assistant", + "content": "If you made a cookie dough and either left out the yolks or didn't beat it well" + }, + { + "role": "user", + "content": "Is natural peanut butter only natural if it contains only peanut butter?" + }, + { + "role": "assistant", + "content": "Peanut butters that are not \"all natural\" include cheaper oils along with sugar and emulsifiers to keep the mixture from separating and to make it lighter and smoother" + }, + { + "role": "user", + "content": "If my peanut butter contains vegetable oil and fat is it unnatural?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "It's okay thank you for being honest" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there anything else you can tell me about baking peanut butter cookies?" + } + ], + "answers": [ + "That lack of emulsifiers could make a huge difference but it depends a lot on the recipe", + "That lack of emulsifiers could make a huge difference but it depends a lot on the recipe", + "That lack of emulsifiers could make a huge difference but it depends a lot on the recipe", + "If you made a cookie dough and either left out the yolks or didn't beat it well enough to properly emulsify- and then let the batter sit out for a while before baking" + ] + }, + { + "ctxs": [ + { + "title": "How do I make restaurant-quality white wine sauce?", + "text": "What kind of sauce are you making ? a simple \"beurre blanc\" ? a gravy (with a roux) or a cream sauce ? Can you describe the recipe you are using (ingredients, technique) ?What I do (for beurre blanc):Cook down the schallots slowly in wine; add a little bit of water and white vinegar, it should not be dry.Use cold unsalted butter cut in small chunksMix in the butter with a whisk until the butter is well integrated.Pass the mix through (sp) a fine mesh to remove the schallots.Adjust seasonings...." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make restaurant-quality white wine sauce?" + } + ], + "answers": [ + "What kind of sauce are you making ? a simple \"beurre blanc\" ? a gravy (with a roux) or a cream sauce", + "What kind of sauce are you making ? a simple \"beurre blanc\" ? a gravy (with a roux) or a cream sauce", + "Cook down the schallots slowly in wine; add a little bit of water and white vinegar, it should not be dry", + "(for beurre blanc):Cook down the schallots slowly in wine; add a little bit of water and white vinegar," + ] + }, + { + "ctxs": [ + { + "title": "How do I make restaurant-quality white wine sauce?", + "text": "What kind of sauce are you making ? a simple \"beurre blanc\" ? a gravy (with a roux) or a cream sauce ? Can you describe the recipe you are using (ingredients, technique) ?What I do (for beurre blanc):Cook down the schallots slowly in wine; add a little bit of water and white vinegar, it should not be dry.Use cold unsalted butter cut in small chunksMix in the butter with a whisk until the butter is well integrated.Pass the mix through (sp) a fine mesh to remove the schallots.Adjust seasonings...." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make restaurant-quality white wine sauce?" + }, + { + "role": "assistant", + "content": "What kind of sauce are you making ? a simple \"beurre blanc\" ? a gravy (with a roux) or a cream sauce" + }, + { + "role": "user", + "content": "Do you know of one that is typical for restaurants serving it with white fish, like cod?" + } + ], + "answers": [ + "a simple \"beurre blanc", + "a simple \"beurre blanc", + "a simple \"beurre blanc", + "a simple \"beurre blanc" + ] + }, + { + "ctxs": [ + { + "title": "How do I make restaurant-quality white wine sauce?", + "text": "What kind of sauce are you making ? a simple \"beurre blanc\" ? a gravy (with a roux) or a cream sauce ? Can you describe the recipe you are using (ingredients, technique) ?What I do (for beurre blanc):Cook down the schallots slowly in wine; add a little bit of water and white vinegar, it should not be dry.Use cold unsalted butter cut in small chunksMix in the butter with a whisk until the butter is well integrated.Pass the mix through (sp) a fine mesh to remove the schallots.Adjust seasonings...." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make restaurant-quality white wine sauce?" + }, + { + "role": "assistant", + "content": "What kind of sauce are you making ? a simple \"beurre blanc\" ? a gravy (with a roux) or a cream sauce" + }, + { + "role": "user", + "content": "Do you know of one that is typical for restaurants serving it with white fish, like cod?" + }, + { + "role": "assistant", + "content": "a simple \"beurre blanc" + }, + { + "role": "user", + "content": "How do I replicate the classic round taste, with the long aftertaste?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How do I make restaurant-quality white wine sauce?", + "text": "What kind of sauce are you making ? a simple \"beurre blanc\" ? a gravy (with a roux) or a cream sauce ? Can you describe the recipe you are using (ingredients, technique) ?What I do (for beurre blanc):Cook down the schallots slowly in wine; add a little bit of water and white vinegar, it should not be dry.Use cold unsalted butter cut in small chunksMix in the butter with a whisk until the butter is well integrated.Pass the mix through (sp) a fine mesh to remove the schallots.Adjust seasonings...." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make restaurant-quality white wine sauce?" + }, + { + "role": "assistant", + "content": "What kind of sauce are you making ? a simple \"beurre blanc\" ? a gravy (with a roux) or a cream sauce" + }, + { + "role": "user", + "content": "Do you know of one that is typical for restaurants serving it with white fish, like cod?" + }, + { + "role": "assistant", + "content": "a simple \"beurre blanc" + }, + { + "role": "user", + "content": "How do I replicate the classic round taste, with the long aftertaste?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Does this particular quality has something to do with the preparation of butter, e.g. caramelization?" + } + ], + "answers": [ + "Use cold unsalted butter cut in small chunksMix in the butter with a whisk until the butter is well integrated.Pass the mix through (sp) a fine mesh to remove the schallots.Adjust seasonings....", + "Use cold unsalted butter cut in small chunksMix in the butter with a whisk until the butter is well integrated.Pass the mix through (sp) a fine mesh to remove the schallots.Adjust seasonings....", + "Use cold unsalted butter cut in small chunksMix in the butter with a whisk until the butter is well integrated.Pass the mix through (sp) a fine mesh to remove the schallots.Adjust seasonings....", + "Use cold unsalted butter cut in small chunksMix in the butter with a whisk until the butter is well integrated.Pass the mix through (sp) a fine mesh to remove the schallots.Adjust seasonings...." + ] + }, + { + "ctxs": [ + { + "title": "What's the best way to store unused sushi rice?", + "text": "I don't agree with Manne on storing rice. If you refrigerate what you don't use, then long grain rice could be used for a rice salad (similar to pasta salad) or fried rice. You might be able to use short grain rice in a rice pudding.But once the vinegar and sugar is added to make sushi rice -- I wouldn't try saving it for sushi -- it's not going to have the same consistency the next day, and I really don't think it would work. You'd be better off making a vegetable roll or two with the leftovers and chilling that for the next day.Off hand, I'm not sure where I might re-use leftover sushi rice where the consistency wasn't an issue ... maybe a rice-based casserole?As for the nori -- I use a zip-top bag, and compress the air out, and haven't had any problems." + } + ], + "messages": [ + { + "role": "user", + "content": "What's the best way to store unused sushi rice?" + } + ], + "answers": [ + "If you refrigerate what you don't use, then long grain rice could be used for a rice salad (similar to pasta salad) or fried rice", + "If you refrigerate what you don't use, then long grain rice could be used for a rice salad (similar to pasta salad) or fried rice", + "I use a zip-top bag, and compress the air out, and haven't had any problems.", + "I use a zip-top bag, and compress the air out, and haven't had any problems." + ] + }, + { + "ctxs": [ + { + "title": "What's the best way to store unused sushi rice?", + "text": "I don't agree with Manne on storing rice. If you refrigerate what you don't use, then long grain rice could be used for a rice salad (similar to pasta salad) or fried rice. You might be able to use short grain rice in a rice pudding.But once the vinegar and sugar is added to make sushi rice -- I wouldn't try saving it for sushi -- it's not going to have the same consistency the next day, and I really don't think it would work. You'd be better off making a vegetable roll or two with the leftovers and chilling that for the next day.Off hand, I'm not sure where I might re-use leftover sushi rice where the consistency wasn't an issue ... maybe a rice-based casserole?As for the nori -- I use a zip-top bag, and compress the air out, and haven't had any problems." + } + ], + "messages": [ + { + "role": "user", + "content": "What's the best way to store unused sushi rice?" + }, + { + "role": "assistant", + "content": "If you refrigerate what you don't use, then long grain rice could be used for a rice salad (similar to pasta salad) or fried rice" + }, + { + "role": "user", + "content": "What if I only want to make one sushi roll tonight, how should I store the rest of the rice?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What's the best way to store unused sushi rice?", + "text": "I don't agree with Manne on storing rice. If you refrigerate what you don't use, then long grain rice could be used for a rice salad (similar to pasta salad) or fried rice. You might be able to use short grain rice in a rice pudding.But once the vinegar and sugar is added to make sushi rice -- I wouldn't try saving it for sushi -- it's not going to have the same consistency the next day, and I really don't think it would work. You'd be better off making a vegetable roll or two with the leftovers and chilling that for the next day.Off hand, I'm not sure where I might re-use leftover sushi rice where the consistency wasn't an issue ... maybe a rice-based casserole?As for the nori -- I use a zip-top bag, and compress the air out, and haven't had any problems." + } + ], + "messages": [ + { + "role": "user", + "content": "What's the best way to store unused sushi rice?" + }, + { + "role": "assistant", + "content": "If you refrigerate what you don't use, then long grain rice could be used for a rice salad (similar to pasta salad) or fried rice" + }, + { + "role": "user", + "content": "What if I only want to make one sushi roll tonight, how should I store the rest of the rice?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Does it have to be refrigerated?" + } + ], + "answers": [ + "chilling that for the next day", + "chilling that for the next day", + "You'd be better off making a vegetable roll or two with the leftovers and chilling that for the next day", + "chilling that for the next day" + ] + }, + { + "ctxs": [ + { + "title": "What's the best way to store unused sushi rice?", + "text": "I don't agree with Manne on storing rice. If you refrigerate what you don't use, then long grain rice could be used for a rice salad (similar to pasta salad) or fried rice. You might be able to use short grain rice in a rice pudding.But once the vinegar and sugar is added to make sushi rice -- I wouldn't try saving it for sushi -- it's not going to have the same consistency the next day, and I really don't think it would work. You'd be better off making a vegetable roll or two with the leftovers and chilling that for the next day.Off hand, I'm not sure where I might re-use leftover sushi rice where the consistency wasn't an issue ... maybe a rice-based casserole?As for the nori -- I use a zip-top bag, and compress the air out, and haven't had any problems." + } + ], + "messages": [ + { + "role": "user", + "content": "What's the best way to store unused sushi rice?" + }, + { + "role": "assistant", + "content": "If you refrigerate what you don't use, then long grain rice could be used for a rice salad (similar to pasta salad) or fried rice" + }, + { + "role": "user", + "content": "What if I only want to make one sushi roll tonight, how should I store the rest of the rice?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Does it have to be refrigerated?" + }, + { + "role": "assistant", + "content": "chilling that for the next day" + }, + { + "role": "user", + "content": "And what about storing the nori?" + } + ], + "answers": [ + "I use a zip-top bag, and compress the air out, and haven't had any problems", + "I use a zip-top bag, and compress the air out, and haven't had any problems", + "I use a zip-top bag, and compress the air out, and haven't had any problems.", + "I use a zip-top bag, and compress the air out" + ] + }, + { + "ctxs": [ + { + "title": "What's the best way to store unused sushi rice?", + "text": "I don't agree with Manne on storing rice. If you refrigerate what you don't use, then long grain rice could be used for a rice salad (similar to pasta salad) or fried rice. You might be able to use short grain rice in a rice pudding.But once the vinegar and sugar is added to make sushi rice -- I wouldn't try saving it for sushi -- it's not going to have the same consistency the next day, and I really don't think it would work. You'd be better off making a vegetable roll or two with the leftovers and chilling that for the next day.Off hand, I'm not sure where I might re-use leftover sushi rice where the consistency wasn't an issue ... maybe a rice-based casserole?As for the nori -- I use a zip-top bag, and compress the air out, and haven't had any problems." + } + ], + "messages": [ + { + "role": "user", + "content": "What's the best way to store unused sushi rice?" + }, + { + "role": "assistant", + "content": "If you refrigerate what you don't use, then long grain rice could be used for a rice salad (similar to pasta salad) or fried rice" + }, + { + "role": "user", + "content": "What if I only want to make one sushi roll tonight, how should I store the rest of the rice?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Does it have to be refrigerated?" + }, + { + "role": "assistant", + "content": "chilling that for the next day" + }, + { + "role": "user", + "content": "And what about storing the nori?" + }, + { + "role": "assistant", + "content": "I use a zip-top bag, and compress the air out, and haven't had any problems" + }, + { + "role": "user", + "content": "How long will it keep for?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What's the purpose of a parchment lid?", + "text": "For my 2 cents, I've never ever used a parchment lid in recipes that call for it. I think Joe's explanation of the purported purpose is right, but I just can't see it making a whole lot of difference, and I've never noticed any moisture problems in the dishes I've made this way. I'd love to hear from someone who says they can really see a difference having made a dish both ways." + } + ], + "messages": [ + { + "role": "user", + "content": "What's the purpose of a parchment lid?" + } + ], + "answers": [ + "I've never ever used a parchment lid in recipes that call for it", + "I've never ever used a parchment lid in recipes that call for it", + "I've never ever used a parchment lid in recipes that call for it", + "I've never ever used a parchment lid in recipes that call for it" + ] + }, + { + "ctxs": [ + { + "title": "What's the purpose of a parchment lid?", + "text": "For my 2 cents, I've never ever used a parchment lid in recipes that call for it. I think Joe's explanation of the purported purpose is right, but I just can't see it making a whole lot of difference, and I've never noticed any moisture problems in the dishes I've made this way. I'd love to hear from someone who says they can really see a difference having made a dish both ways." + } + ], + "messages": [ + { + "role": "user", + "content": "What's the purpose of a parchment lid?" + }, + { + "role": "assistant", + "content": "I've never ever used a parchment lid in recipes that call for it" + }, + { + "role": "user", + "content": "I know what a parchment lid is, I just don't fully understand why you'd use one. What is the difference between a parchment lid and a top?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to best hold wild rice", + "text": "Wild rice, if left in the soup, will absorb water until it is bloated and mushy. You should therefore refrigerate it separately, and add it as you are finishing the soup.Foxes, deer, raccoons and so on aside, assuming the temperature outside is at 40 F / 4 C or lower steadily, you can use it as a giant fridge/freezer. Of course, if the temperate goes as low as you have indicated, your soup base is likely to freeze, which may be inconvenient." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best way to cook wild rice ?" + } + ], + "answers": [ + "Wild rice, if left in the soup, will absorb water until it is bloated and mushy. You should therefore refrigerate it separately, and add it as you are finishing the soup", + "Wild rice, if left in the soup, will absorb water until it is bloated and mushy. You should therefore refrigerate it separately, and add it as you are finishing the soup", + "Wild rice, if left in the soup, will absorb water until it is bloated and mushy. You should therefore refrigerate it separately, and add it as you are finishing the soup", + "You should therefore refrigerate it separately, and add it as you are finishing the soup." + ] + }, + { + "ctxs": [ + { + "title": "How to best hold wild rice", + "text": "Wild rice, if left in the soup, will absorb water until it is bloated and mushy. You should therefore refrigerate it separately, and add it as you are finishing the soup.Foxes, deer, raccoons and so on aside, assuming the temperature outside is at 40 F / 4 C or lower steadily, you can use it as a giant fridge/freezer. Of course, if the temperate goes as low as you have indicated, your soup base is likely to freeze, which may be inconvenient." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best way to cook wild rice ?" + }, + { + "role": "assistant", + "content": "Wild rice, if left in the soup, will absorb water until it is bloated and mushy. You should therefore refrigerate it separately, and add it as you are finishing the soup" + }, + { + "role": "user", + "content": "Should I add any other ingredients to the wild rice ?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is it normal for potatoes to look like they are 'shedding'?", + "text": "This is perfectly normal for waxy potatoes; their skins are soft and easily scraped off, especially if freshly harvested and handled roughly. I saw it just the other day with a batch of new potatoes fresh from the CSA. The potatoes were just fine. If you see this with thick-skinned, starchy potatoes it may be a sign of fungus, especially if accompanied by dried out or roughened patches. Green colors in the peel are also a problem, because they indicate exposure to light and an elevated level of the toxin solanine. Solanine can cause upset digestion and headaches if consumed in quantity. Don't eat potatoes that are very green." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it normal for potatoes to look like they are 'shedding'?" + } + ], + "answers": [ + "This is perfectly normal for waxy potatoes; their skins are soft and easily scraped off, especially if freshly harvested and handled roughly", + "This is perfectly normal for waxy potatoes; their skins are soft and easily scraped off, especially if freshly harvested and handled roughly", + "This is perfectly normal for waxy potatoes;", + "This is perfectly normal for waxy potatoes; their skins are soft and easily scraped off" + ] + }, + { + "ctxs": [ + { + "title": "Is it normal for potatoes to look like they are 'shedding'?", + "text": "This is perfectly normal for waxy potatoes; their skins are soft and easily scraped off, especially if freshly harvested and handled roughly. I saw it just the other day with a batch of new potatoes fresh from the CSA. The potatoes were just fine. If you see this with thick-skinned, starchy potatoes it may be a sign of fungus, especially if accompanied by dried out or roughened patches. Green colors in the peel are also a problem, because they indicate exposure to light and an elevated level of the toxin solanine. Solanine can cause upset digestion and headaches if consumed in quantity. Don't eat potatoes that are very green." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it normal for potatoes to look like they are 'shedding'?" + }, + { + "role": "assistant", + "content": "This is perfectly normal for waxy potatoes; their skins are soft and easily scraped off, especially if freshly harvested and handled roughly" + }, + { + "role": "user", + "content": "What makes a potato waxy?" + } + ], + "answers": [ + "I saw it just the other day with a batch of new potatoes fresh from the CSA. The potatoes were just fine", + "I saw it just the other day with a batch of new potatoes fresh from the CSA. The potatoes were just fine", + "I saw it just the other day with a batch of new potatoes fresh from the CSA. The potatoes were just fine", + "I saw it just the other day with a batch of new potatoes fresh from the CSA. The potatoes were just fine" + ] + }, + { + "ctxs": [ + { + "title": "Is it normal for potatoes to look like they are 'shedding'?", + "text": "This is perfectly normal for waxy potatoes; their skins are soft and easily scraped off, especially if freshly harvested and handled roughly. I saw it just the other day with a batch of new potatoes fresh from the CSA. The potatoes were just fine. If you see this with thick-skinned, starchy potatoes it may be a sign of fungus, especially if accompanied by dried out or roughened patches. Green colors in the peel are also a problem, because they indicate exposure to light and an elevated level of the toxin solanine. Solanine can cause upset digestion and headaches if consumed in quantity. Don't eat potatoes that are very green." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it normal for potatoes to look like they are 'shedding'?" + }, + { + "role": "assistant", + "content": "This is perfectly normal for waxy potatoes; their skins are soft and easily scraped off, especially if freshly harvested and handled roughly" + }, + { + "role": "user", + "content": "What makes a potato waxy?" + }, + { + "role": "assistant", + "content": "I saw it just the other day with a batch of new potatoes fresh from the CSA. The potatoes were just fine" + }, + { + "role": "user", + "content": "Is there any other way to tell they're freshly harvested?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is it normal for potatoes to look like they are 'shedding'?", + "text": "This is perfectly normal for waxy potatoes; their skins are soft and easily scraped off, especially if freshly harvested and handled roughly. I saw it just the other day with a batch of new potatoes fresh from the CSA. The potatoes were just fine. If you see this with thick-skinned, starchy potatoes it may be a sign of fungus, especially if accompanied by dried out or roughened patches. Green colors in the peel are also a problem, because they indicate exposure to light and an elevated level of the toxin solanine. Solanine can cause upset digestion and headaches if consumed in quantity. Don't eat potatoes that are very green." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it normal for potatoes to look like they are 'shedding'?" + }, + { + "role": "assistant", + "content": "This is perfectly normal for waxy potatoes; their skins are soft and easily scraped off, especially if freshly harvested and handled roughly" + }, + { + "role": "user", + "content": "What makes a potato waxy?" + }, + { + "role": "assistant", + "content": "I saw it just the other day with a batch of new potatoes fresh from the CSA. The potatoes were just fine" + }, + { + "role": "user", + "content": "Is there any other way to tell they're freshly harvested?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Why do only some potatoes shed?" + } + ], + "answers": [ + "If you see this with thick-skinned, starchy potatoes it may be a sign of fungus, especially if accompanied by dried out or roughened patches", + "If you see this with thick-skinned, starchy potatoes it may be a sign of fungus, especially if accompanied by dried out or roughened patches", + "their skins are soft and easily scraped off, especially if freshly harvested and handled roughly.", + "perfectly normal for waxy potatoes; their skins are soft and easily scraped off" + ] + }, + { + "ctxs": [ + { + "title": "Is it normal for potatoes to look like they are 'shedding'?", + "text": "This is perfectly normal for waxy potatoes; their skins are soft and easily scraped off, especially if freshly harvested and handled roughly. I saw it just the other day with a batch of new potatoes fresh from the CSA. The potatoes were just fine. If you see this with thick-skinned, starchy potatoes it may be a sign of fungus, especially if accompanied by dried out or roughened patches. Green colors in the peel are also a problem, because they indicate exposure to light and an elevated level of the toxin solanine. Solanine can cause upset digestion and headaches if consumed in quantity. Don't eat potatoes that are very green." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it normal for potatoes to look like they are 'shedding'?" + }, + { + "role": "assistant", + "content": "This is perfectly normal for waxy potatoes; their skins are soft and easily scraped off, especially if freshly harvested and handled roughly" + }, + { + "role": "user", + "content": "What makes a potato waxy?" + }, + { + "role": "assistant", + "content": "I saw it just the other day with a batch of new potatoes fresh from the CSA. The potatoes were just fine" + }, + { + "role": "user", + "content": "Is there any other way to tell they're freshly harvested?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Why do only some potatoes shed?" + }, + { + "role": "assistant", + "content": "If you see this with thick-skinned, starchy potatoes it may be a sign of fungus, especially if accompanied by dried out or roughened patches" + }, + { + "role": "user", + "content": "What kinds of potatoes are thick skinned?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is it normal for potatoes to look like they are 'shedding'?", + "text": "This is perfectly normal for waxy potatoes; their skins are soft and easily scraped off, especially if freshly harvested and handled roughly. I saw it just the other day with a batch of new potatoes fresh from the CSA. The potatoes were just fine. If you see this with thick-skinned, starchy potatoes it may be a sign of fungus, especially if accompanied by dried out or roughened patches. Green colors in the peel are also a problem, because they indicate exposure to light and an elevated level of the toxin solanine. Solanine can cause upset digestion and headaches if consumed in quantity. Don't eat potatoes that are very green." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it normal for potatoes to look like they are 'shedding'?" + }, + { + "role": "assistant", + "content": "This is perfectly normal for waxy potatoes; their skins are soft and easily scraped off, especially if freshly harvested and handled roughly" + }, + { + "role": "user", + "content": "What makes a potato waxy?" + }, + { + "role": "assistant", + "content": "I saw it just the other day with a batch of new potatoes fresh from the CSA. The potatoes were just fine" + }, + { + "role": "user", + "content": "Is there any other way to tell they're freshly harvested?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Why do only some potatoes shed?" + }, + { + "role": "assistant", + "content": "If you see this with thick-skinned, starchy potatoes it may be a sign of fungus, especially if accompanied by dried out or roughened patches" + }, + { + "role": "user", + "content": "What kinds of potatoes are thick skinned?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How should a potato feel, look, or smell if it's normal?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Possible to make sourdough starter quickly?", + "text": "You aren't going to be able to get a sourdough starter from flour to ready-to-bake in 24 hours. You could easily make a poolish or p\u00e2te ferment\u00e9e in that time, and get some of the flavor. You might also be able to use some yogurt whey or another source of lactic acid to get some of the sour flavor. Unfortunately, a sour starter is something that you kind of need to keep going and have on hand." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it possible to make sourdough starter quickly?" + } + ], + "answers": [ + "You aren't going to be able to get a sourdough starter from flour to ready-to-bake in 24 hours", + "You aren't going to be able to get a sourdough starter from flour to ready-to-bake in 24 hours", + "Unfortunately, a sour starter is something that you kind of need to keep going and have on hand.", + "You aren't going to be able to get a sourdough starter from flour to ready-to-bake in 24 hours." + ] + }, + { + "ctxs": [ + { + "title": "Possible to make sourdough starter quickly?", + "text": "You aren't going to be able to get a sourdough starter from flour to ready-to-bake in 24 hours. You could easily make a poolish or p\u00e2te ferment\u00e9e in that time, and get some of the flavor. You might also be able to use some yogurt whey or another source of lactic acid to get some of the sour flavor. Unfortunately, a sour starter is something that you kind of need to keep going and have on hand." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it possible to make sourdough starter quickly?" + }, + { + "role": "assistant", + "content": "You aren't going to be able to get a sourdough starter from flour to ready-to-bake in 24 hours" + }, + { + "role": "user", + "content": "So I might be able to get something going for tomorrow night's dinner?" + } + ], + "answers": [ + "Unfortunately, a sour starter is something that you kind of need to keep going and have on hand", + "Unfortunately, a sour starter is something that you kind of need to keep going and have on hand", + "You could easily make a poolish or p\u00e2te ferment\u00e9e in that time, and get some of the flavor.", + "You aren't going to be able to get a sourdough starter from flour to ready-to-bake in 24 hours." + ] + }, + { + "ctxs": [ + { + "title": "Possible to make sourdough starter quickly?", + "text": "You aren't going to be able to get a sourdough starter from flour to ready-to-bake in 24 hours. You could easily make a poolish or p\u00e2te ferment\u00e9e in that time, and get some of the flavor. You might also be able to use some yogurt whey or another source of lactic acid to get some of the sour flavor. Unfortunately, a sour starter is something that you kind of need to keep going and have on hand." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it possible to make sourdough starter quickly?" + }, + { + "role": "assistant", + "content": "You aren't going to be able to get a sourdough starter from flour to ready-to-bake in 24 hours" + }, + { + "role": "user", + "content": "So I might be able to get something going for tomorrow night's dinner?" + }, + { + "role": "assistant", + "content": "Unfortunately, a sour starter is something that you kind of need to keep going and have on hand" + }, + { + "role": "user", + "content": "But if I have 24 hours, what can I do?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Possible to make sourdough starter quickly?", + "text": "You aren't going to be able to get a sourdough starter from flour to ready-to-bake in 24 hours. You could easily make a poolish or p\u00e2te ferment\u00e9e in that time, and get some of the flavor. You might also be able to use some yogurt whey or another source of lactic acid to get some of the sour flavor. Unfortunately, a sour starter is something that you kind of need to keep going and have on hand." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it possible to make sourdough starter quickly?" + }, + { + "role": "assistant", + "content": "You aren't going to be able to get a sourdough starter from flour to ready-to-bake in 24 hours" + }, + { + "role": "user", + "content": "So I might be able to get something going for tomorrow night's dinner?" + }, + { + "role": "assistant", + "content": "Unfortunately, a sour starter is something that you kind of need to keep going and have on hand" + }, + { + "role": "user", + "content": "But if I have 24 hours, what can I do?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long should a good starter take?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Possible to make sourdough starter quickly?", + "text": "You aren't going to be able to get a sourdough starter from flour to ready-to-bake in 24 hours. You could easily make a poolish or p\u00e2te ferment\u00e9e in that time, and get some of the flavor. You might also be able to use some yogurt whey or another source of lactic acid to get some of the sour flavor. Unfortunately, a sour starter is something that you kind of need to keep going and have on hand." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it possible to make sourdough starter quickly?" + }, + { + "role": "assistant", + "content": "You aren't going to be able to get a sourdough starter from flour to ready-to-bake in 24 hours" + }, + { + "role": "user", + "content": "So I might be able to get something going for tomorrow night's dinner?" + }, + { + "role": "assistant", + "content": "Unfortunately, a sour starter is something that you kind of need to keep going and have on hand" + }, + { + "role": "user", + "content": "But if I have 24 hours, what can I do?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long should a good starter take?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Where should I keep the starter?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How long can I store cooking wine?", + "text": "Opened wine spoils fast. Red wine lasts about 1 day, white wine lasts about 3 days. You can prolong this slightly by putting it in the refrigerator, but only by a few days at most, and it depends on the wine.It may be \"safe\" to consume for much longer, but the taste will be way off, even for cooking purposes. If you've opened it - finish it. ASAP.There are exceptions: \"Cooking wines\" such as cooking sherry and rice cooking wine have an array of preservatives added and will keep for much longer. But don't leave perfectly good Chardonnay just sitting around to oxidize." + } + ], + "messages": [ + { + "role": "user", + "content": "How long can I store cooking wine?" + } + ], + "answers": [ + "Opened wine spoils fast. Red wine lasts about 1 day, white wine lasts about 3 days", + "Opened wine spoils fast. Red wine lasts about 1 day, white wine lasts about 3 days", + "Red wine lasts about 1 day, white wine lasts about 3 days.", + "\"Cooking wines\" such as cooking sherry and rice cooking wine have an array of preservatives added and will keep for much longer." + ] + }, + { + "ctxs": [ + { + "title": "How long can I store cooking wine?", + "text": "Opened wine spoils fast. Red wine lasts about 1 day, white wine lasts about 3 days. You can prolong this slightly by putting it in the refrigerator, but only by a few days at most, and it depends on the wine.It may be \"safe\" to consume for much longer, but the taste will be way off, even for cooking purposes. If you've opened it - finish it. ASAP.There are exceptions: \"Cooking wines\" such as cooking sherry and rice cooking wine have an array of preservatives added and will keep for much longer. But don't leave perfectly good Chardonnay just sitting around to oxidize." + } + ], + "messages": [ + { + "role": "user", + "content": "How long can I store cooking wine?" + }, + { + "role": "assistant", + "content": "Opened wine spoils fast. Red wine lasts about 1 day, white wine lasts about 3 days" + }, + { + "role": "user", + "content": "I know you wouldn't want to keep good drinking wine around long after opening it, but does the wine get too bad to use in cooking quickly?" + } + ], + "answers": [ + "There are exceptions: \"Cooking wines\" such as cooking sherry and rice cooking wine have an array of preservatives added and will keep for much longer", + "There are exceptions: \"Cooking wines\" such as cooking sherry and rice cooking wine have an array of preservatives added and will keep for much longer", + ".It may be \"safe\" to consume for much longer, but the taste will be way off, even for cooking purposes.", + "It may be \"safe\" to consume for much longer, but the taste will be way off, even for cooking purposes." + ] + }, + { + "ctxs": [ + { + "title": "How long can I store cooking wine?", + "text": "Opened wine spoils fast. Red wine lasts about 1 day, white wine lasts about 3 days. You can prolong this slightly by putting it in the refrigerator, but only by a few days at most, and it depends on the wine.It may be \"safe\" to consume for much longer, but the taste will be way off, even for cooking purposes. If you've opened it - finish it. ASAP.There are exceptions: \"Cooking wines\" such as cooking sherry and rice cooking wine have an array of preservatives added and will keep for much longer. But don't leave perfectly good Chardonnay just sitting around to oxidize." + } + ], + "messages": [ + { + "role": "user", + "content": "How long can I store cooking wine?" + }, + { + "role": "assistant", + "content": "Opened wine spoils fast. Red wine lasts about 1 day, white wine lasts about 3 days" + }, + { + "role": "user", + "content": "I know you wouldn't want to keep good drinking wine around long after opening it, but does the wine get too bad to use in cooking quickly?" + }, + { + "role": "assistant", + "content": "There are exceptions: \"Cooking wines\" such as cooking sherry and rice cooking wine have an array of preservatives added and will keep for much longer" + }, + { + "role": "user", + "content": "It's Chardonnay does it keep long?" + } + ], + "answers": [ + "don't leave perfectly good Chardonnay just sitting around to oxidize", + "don't leave perfectly good Chardonnay just sitting around to oxidize", + "white wine lasts about 3 days. You can prolong this slightly by putting it in the refrigerator, but only by a few days at most,", + "Red wine lasts about 1 day" + ] + }, + { + "ctxs": [ + { + "title": "What is meant by \"neutral\" oils?", + "text": "Context would make me more sure, but I expect this is referring to neutral flavor.If you need oil in something for purposes other than flavor, and want to make sure that the other flavors in the dish aren't affected or obscured, then you'd want a neutral oil. For example, for frying and sauteeing, we rarely use strongly flavored oil. (There's the additional problem that many flavors are destroyed at high heat; many more aromatic oils have lower smoke points.)Oils like sesame oil, chili oil, and walnut oil are decidedly not neutral. On the other end, oils like canola oil and grapeseed oil are neutral. Close to neutral, there are very mildly-flavored oils like peanut oil. Somewhere more in the middle there are things like olive oil, which has some flavor but isn't overwhelmingly strong.Note that sometimes there's more than one type of oil from a given source, often a more refined one that's more neutral and a less refined one with more flavor. For example, refined olive oil is quite neutral, but extra-virgin olive oil has plenty of flavor; \"regular\" peanut oil is fairly refined and mild, but there are also flavorful roasted peanut oils." + } + ], + "messages": [ + { + "role": "user", + "content": "What is meant by \"neutral\" oils?" + } + ], + "answers": [ + "I expect this is referring to neutral flavor", + "I expect this is referring to neutral flavor", + "which has some flavor but isn't overwhelmingly strong", + "I expect this is referring to neutral flavor." + ] + }, + { + "ctxs": [ + { + "title": "What is meant by \"neutral\" oils?", + "text": "Context would make me more sure, but I expect this is referring to neutral flavor.If you need oil in something for purposes other than flavor, and want to make sure that the other flavors in the dish aren't affected or obscured, then you'd want a neutral oil. For example, for frying and sauteeing, we rarely use strongly flavored oil. (There's the additional problem that many flavors are destroyed at high heat; many more aromatic oils have lower smoke points.)Oils like sesame oil, chili oil, and walnut oil are decidedly not neutral. On the other end, oils like canola oil and grapeseed oil are neutral. Close to neutral, there are very mildly-flavored oils like peanut oil. Somewhere more in the middle there are things like olive oil, which has some flavor but isn't overwhelmingly strong.Note that sometimes there's more than one type of oil from a given source, often a more refined one that's more neutral and a less refined one with more flavor. For example, refined olive oil is quite neutral, but extra-virgin olive oil has plenty of flavor; \"regular\" peanut oil is fairly refined and mild, but there are also flavorful roasted peanut oils." + } + ], + "messages": [ + { + "role": "user", + "content": "What is meant by \"neutral\" oils?" + }, + { + "role": "assistant", + "content": "I expect this is referring to neutral flavor" + }, + { + "role": "user", + "content": "When is it important that the oil be neutral (or not)?" + } + ], + "answers": [ + "For example, for frying and sauteeing, we rarely use strongly flavored oil", + "For example, for frying and sauteeing, we rarely use strongly flavored oil", + "If you need oil in something for purposes other than flavor, and want to make sure that the other flavors in the dish aren't affected or obscured", + "If you need oil in something for purposes other than flavor, and want to make sure that the other flavors in the dish aren't affected or obscured, then you'd want a neutral oil." + ] + }, + { + "ctxs": [ + { + "title": "What is meant by \"neutral\" oils?", + "text": "Context would make me more sure, but I expect this is referring to neutral flavor.If you need oil in something for purposes other than flavor, and want to make sure that the other flavors in the dish aren't affected or obscured, then you'd want a neutral oil. For example, for frying and sauteeing, we rarely use strongly flavored oil. (There's the additional problem that many flavors are destroyed at high heat; many more aromatic oils have lower smoke points.)Oils like sesame oil, chili oil, and walnut oil are decidedly not neutral. On the other end, oils like canola oil and grapeseed oil are neutral. Close to neutral, there are very mildly-flavored oils like peanut oil. Somewhere more in the middle there are things like olive oil, which has some flavor but isn't overwhelmingly strong.Note that sometimes there's more than one type of oil from a given source, often a more refined one that's more neutral and a less refined one with more flavor. For example, refined olive oil is quite neutral, but extra-virgin olive oil has plenty of flavor; \"regular\" peanut oil is fairly refined and mild, but there are also flavorful roasted peanut oils." + } + ], + "messages": [ + { + "role": "user", + "content": "What is meant by \"neutral\" oils?" + }, + { + "role": "assistant", + "content": "I expect this is referring to neutral flavor" + }, + { + "role": "user", + "content": "When is it important that the oil be neutral (or not)?" + }, + { + "role": "assistant", + "content": "For example, for frying and sauteeing, we rarely use strongly flavored oil" + }, + { + "role": "user", + "content": "Is olive oil considered a neutral oil?" + } + ], + "answers": [ + "refined olive oil is quite neutral, but extra-virgin olive oil has plenty of flavor", + "refined olive oil is quite neutral, but extra-virgin olive oil has plenty of flavor", + "refined olive oil is quite neutral, but extra-virgin olive oil has plenty of flavor", + "Somewhere more in the middle there are things like olive oil, which has some flavor but isn't overwhelmingly strong." + ] + }, + { + "ctxs": [ + { + "title": "What is meant by \"neutral\" oils?", + "text": "Context would make me more sure, but I expect this is referring to neutral flavor.If you need oil in something for purposes other than flavor, and want to make sure that the other flavors in the dish aren't affected or obscured, then you'd want a neutral oil. For example, for frying and sauteeing, we rarely use strongly flavored oil. (There's the additional problem that many flavors are destroyed at high heat; many more aromatic oils have lower smoke points.)Oils like sesame oil, chili oil, and walnut oil are decidedly not neutral. On the other end, oils like canola oil and grapeseed oil are neutral. Close to neutral, there are very mildly-flavored oils like peanut oil. Somewhere more in the middle there are things like olive oil, which has some flavor but isn't overwhelmingly strong.Note that sometimes there's more than one type of oil from a given source, often a more refined one that's more neutral and a less refined one with more flavor. For example, refined olive oil is quite neutral, but extra-virgin olive oil has plenty of flavor; \"regular\" peanut oil is fairly refined and mild, but there are also flavorful roasted peanut oils." + } + ], + "messages": [ + { + "role": "user", + "content": "What is meant by \"neutral\" oils?" + }, + { + "role": "assistant", + "content": "I expect this is referring to neutral flavor" + }, + { + "role": "user", + "content": "When is it important that the oil be neutral (or not)?" + }, + { + "role": "assistant", + "content": "For example, for frying and sauteeing, we rarely use strongly flavored oil" + }, + { + "role": "user", + "content": "Is olive oil considered a neutral oil?" + }, + { + "role": "assistant", + "content": "refined olive oil is quite neutral, but extra-virgin olive oil has plenty of flavor" + }, + { + "role": "user", + "content": "What would make an oil not neutral?" + } + ], + "answers": [ + "Oils like sesame oil, chili oil, and walnut oil are decidedly not neutral", + "Oils like sesame oil, chili oil, and walnut oil are decidedly not neutral", + "Oils like sesame oil, chili oil, and walnut oil are decidedly not neutral", + "Oils like sesame oil, chili oil, and walnut oil are decidedly not neutral." + ] + }, + { + "ctxs": [ + { + "title": "What is meant by \"neutral\" oils?", + "text": "Context would make me more sure, but I expect this is referring to neutral flavor.If you need oil in something for purposes other than flavor, and want to make sure that the other flavors in the dish aren't affected or obscured, then you'd want a neutral oil. For example, for frying and sauteeing, we rarely use strongly flavored oil. (There's the additional problem that many flavors are destroyed at high heat; many more aromatic oils have lower smoke points.)Oils like sesame oil, chili oil, and walnut oil are decidedly not neutral. On the other end, oils like canola oil and grapeseed oil are neutral. Close to neutral, there are very mildly-flavored oils like peanut oil. Somewhere more in the middle there are things like olive oil, which has some flavor but isn't overwhelmingly strong.Note that sometimes there's more than one type of oil from a given source, often a more refined one that's more neutral and a less refined one with more flavor. For example, refined olive oil is quite neutral, but extra-virgin olive oil has plenty of flavor; \"regular\" peanut oil is fairly refined and mild, but there are also flavorful roasted peanut oils." + } + ], + "messages": [ + { + "role": "user", + "content": "What is meant by \"neutral\" oils?" + }, + { + "role": "assistant", + "content": "I expect this is referring to neutral flavor" + }, + { + "role": "user", + "content": "When is it important that the oil be neutral (or not)?" + }, + { + "role": "assistant", + "content": "For example, for frying and sauteeing, we rarely use strongly flavored oil" + }, + { + "role": "user", + "content": "Is olive oil considered a neutral oil?" + }, + { + "role": "assistant", + "content": "refined olive oil is quite neutral, but extra-virgin olive oil has plenty of flavor" + }, + { + "role": "user", + "content": "What would make an oil not neutral?" + }, + { + "role": "assistant", + "content": "Oils like sesame oil, chili oil, and walnut oil are decidedly not neutral" + }, + { + "role": "user", + "content": "What would those oils be used for?" + } + ], + "answers": [ + "many flavors are destroyed at high heat; many more aromatic oils have lower smoke points", + "many flavors are destroyed at high heat; many more aromatic oils have lower smoke points", + "If you need oil in something for purposes other than flavor, and want to make sure that the other flavors in the dish aren't affected or obscured, then you'd want a neutral oil.", + "many flavors are destroyed at high heat; many more aromatic oils have lower smoke points" + ] + }, + { + "ctxs": [ + { + "title": "Are sushi rice and arborio rice valid substitutes of each other?", + "text": "I've done risotto with other short grain rices (which includes sushi rice), with good results. I've even used medium grain rice in a pinch, and you'll have to stir more, but it'll come out.I'd assume the same would be true in reverse -- that most short grain rices (incl. arborio) would make a decent sushi ... unless it's short grained brown rice, that'd likely less you up.Basically, there's three main varieties of rice: short, medium and long (not including 'wild rice' or how it's treated (white vs. brown vs. parboiled). So long as you stay within one group, you're usually fine, so long as you don't change the treatment or technique used to cook it." + } + ], + "messages": [ + { + "role": "user", + "content": "Are sushi rice and arborio rice valid substitutes of each other?" + } + ], + "answers": [ + "most short grain rices (incl. arborio) would make a decent sushi", + "most short grain rices (incl. arborio) would make a decent sushi", + "I've done risotto with other short grain rices (which includes sushi rice), with good results.", + "that most short grain rices (incl. arborio) would make a decent sushi" + ] + }, + { + "ctxs": [ + { + "title": "Are sushi rice and arborio rice valid substitutes of each other?", + "text": "I've done risotto with other short grain rices (which includes sushi rice), with good results. I've even used medium grain rice in a pinch, and you'll have to stir more, but it'll come out.I'd assume the same would be true in reverse -- that most short grain rices (incl. arborio) would make a decent sushi ... unless it's short grained brown rice, that'd likely less you up.Basically, there's three main varieties of rice: short, medium and long (not including 'wild rice' or how it's treated (white vs. brown vs. parboiled). So long as you stay within one group, you're usually fine, so long as you don't change the treatment or technique used to cook it." + } + ], + "messages": [ + { + "role": "user", + "content": "Are sushi rice and arborio rice valid substitutes of each other?" + }, + { + "role": "assistant", + "content": "most short grain rices (incl. arborio) would make a decent sushi" + }, + { + "role": "user", + "content": "Sometimes I have only one sushi rice and want to prepare risotto" + } + ], + "answers": [ + "I've done risotto with other short grain rices (which includes sushi rice), with good results", + "I've done risotto with other short grain rices (which includes sushi rice), with good results", + "I've done risotto with other short grain rices (which includes sushi rice), with good results.", + "I've done risotto with other short grain rices (which includes sushi rice), with good results." + ] + }, + { + "ctxs": [ + { + "title": "Are sushi rice and arborio rice valid substitutes of each other?", + "text": "I've done risotto with other short grain rices (which includes sushi rice), with good results. I've even used medium grain rice in a pinch, and you'll have to stir more, but it'll come out.I'd assume the same would be true in reverse -- that most short grain rices (incl. arborio) would make a decent sushi ... unless it's short grained brown rice, that'd likely less you up.Basically, there's three main varieties of rice: short, medium and long (not including 'wild rice' or how it's treated (white vs. brown vs. parboiled). So long as you stay within one group, you're usually fine, so long as you don't change the treatment or technique used to cook it." + } + ], + "messages": [ + { + "role": "user", + "content": "Are sushi rice and arborio rice valid substitutes of each other?" + }, + { + "role": "assistant", + "content": "most short grain rices (incl. arborio) would make a decent sushi" + }, + { + "role": "user", + "content": "Sometimes I have only one sushi rice and want to prepare risotto" + }, + { + "role": "assistant", + "content": "I've done risotto with other short grain rices (which includes sushi rice), with good results" + }, + { + "role": "user", + "content": "Do you have any tips?" + } + ], + "answers": [ + "I've even used medium grain rice in a pinch, and you'll have to stir more, but it'll come out", + "I've even used medium grain rice in a pinch, and you'll have to stir more, but it'll come out", + "So long as you stay within one group, you're usually fine, so long as you don't change the treatment or technique used to cook it.", + "So long as you stay within one group, you're usually fine, so long as you don't change the treatment or technique used to cook it." + ] + }, + { + "ctxs": [ + { + "title": "Are sushi rice and arborio rice valid substitutes of each other?", + "text": "I've done risotto with other short grain rices (which includes sushi rice), with good results. I've even used medium grain rice in a pinch, and you'll have to stir more, but it'll come out.I'd assume the same would be true in reverse -- that most short grain rices (incl. arborio) would make a decent sushi ... unless it's short grained brown rice, that'd likely less you up.Basically, there's three main varieties of rice: short, medium and long (not including 'wild rice' or how it's treated (white vs. brown vs. parboiled). So long as you stay within one group, you're usually fine, so long as you don't change the treatment or technique used to cook it." + } + ], + "messages": [ + { + "role": "user", + "content": "Are sushi rice and arborio rice valid substitutes of each other?" + }, + { + "role": "assistant", + "content": "most short grain rices (incl. arborio) would make a decent sushi" + }, + { + "role": "user", + "content": "Sometimes I have only one sushi rice and want to prepare risotto" + }, + { + "role": "assistant", + "content": "I've done risotto with other short grain rices (which includes sushi rice), with good results" + }, + { + "role": "user", + "content": "Do you have any tips?" + }, + { + "role": "assistant", + "content": "I've even used medium grain rice in a pinch, and you'll have to stir more, but it'll come out" + }, + { + "role": "user", + "content": "Do they have the same kind of starch or does it matter?" + } + ], + "answers": [ + "So long as you stay within one group, you're usually fine, so long as you don't change the treatment or technique used to cook it", + "So long as you stay within one group, you're usually fine, so long as you don't change the treatment or technique used to cook it", + "So long as you stay within one group, you're usually fine, so long as you don't change the treatment or technique used to cook it", + "So long as you stay within one group, you're usually fine, so long as you don't change the treatment or technique used to cook it" + ] + }, + { + "ctxs": [ + { + "title": "Do cooled-down/chilled toasted black sesame seeds taste nearly raw again?", + "text": "Toasting a grain causes the color to change due to Maillard reactions. These are chemical reactions between sugars and amino acids that occur in high heat. When the grain cools down, those newly formed chemicals are still present so the flavor will still be different. However, when something is warm, aroma molecules are more volatile, and it is easier to smell them. This is why cold toast still tastes \"toasty\" but not as good as warm toast." + } + ], + "messages": [ + { + "role": "user", + "content": "Do cooled-down/chilled toasted black sesame seeds taste nearly raw again?" + } + ], + "answers": [ + "When the grain cools down, those newly formed chemicals are still present so the flavor will still be different", + "When the grain cools down, those newly formed chemicals are still present so the flavor will still be different", + "When the grain cools down, those newly formed chemicals are still present so the flavor will still be different.", + "When the grain cools down, those newly formed chemicals are still present so the flavor will still be different." + ] + }, + { + "ctxs": [ + { + "title": "Do cooled-down/chilled toasted black sesame seeds taste nearly raw again?", + "text": "Toasting a grain causes the color to change due to Maillard reactions. These are chemical reactions between sugars and amino acids that occur in high heat. When the grain cools down, those newly formed chemicals are still present so the flavor will still be different. However, when something is warm, aroma molecules are more volatile, and it is easier to smell them. This is why cold toast still tastes \"toasty\" but not as good as warm toast." + } + ], + "messages": [ + { + "role": "user", + "content": "Do cooled-down/chilled toasted black sesame seeds taste nearly raw again?" + }, + { + "role": "assistant", + "content": "When the grain cools down, those newly formed chemicals are still present so the flavor will still be different" + }, + { + "role": "user", + "content": "Would microwaving cooled-down toasted sesame seeds make any improvements to flavour?" + } + ], + "answers": [ + "when something is warm, aroma molecules are more volatile, and it is easier to smell them. This is why cold toast still tastes \"toasty\" but not as good as warm toast", + "when something is warm, aroma molecules are more volatile, and it is easier to smell them. This is why cold toast still tastes \"toasty\" but not as good as warm toast", + "When the grain cools down, those newly formed chemicals are still present so the flavor will still be different.", + "These are chemical reactions between sugars and amino acids that occur in high heat. When the grain cools down, those newly formed chemicals are still present so the flavor will still be different." + ] + }, + { + "ctxs": [ + { + "title": "Do cooled-down/chilled toasted black sesame seeds taste nearly raw again?", + "text": "Toasting a grain causes the color to change due to Maillard reactions. These are chemical reactions between sugars and amino acids that occur in high heat. When the grain cools down, those newly formed chemicals are still present so the flavor will still be different. However, when something is warm, aroma molecules are more volatile, and it is easier to smell them. This is why cold toast still tastes \"toasty\" but not as good as warm toast." + } + ], + "messages": [ + { + "role": "user", + "content": "Do cooled-down/chilled toasted black sesame seeds taste nearly raw again?" + }, + { + "role": "assistant", + "content": "When the grain cools down, those newly formed chemicals are still present so the flavor will still be different" + }, + { + "role": "user", + "content": "Would microwaving cooled-down toasted sesame seeds make any improvements to flavour?" + }, + { + "role": "assistant", + "content": "when something is warm, aroma molecules are more volatile, and it is easier to smell them. This is why cold toast still tastes \"toasty\" but not as good as warm toast" + }, + { + "role": "user", + "content": "Why do black toasted sesame seeds taste better?" + } + ], + "answers": [ + "Toasting a grain causes the color to change due to Maillard reactions. These are chemical reactions between sugars and amino acids that occur in high heat", + "Toasting a grain causes the color to change due to Maillard reactions. These are chemical reactions between sugars and amino acids that occur in high heat", + "when something is warm, aroma molecules are more volatile, and it is easier to smell them.", + "When the grain cools down, those newly formed chemicals are still present so the flavor will still be different." + ] + }, + { + "ctxs": [ + { + "title": "Do cooled-down/chilled toasted black sesame seeds taste nearly raw again?", + "text": "Toasting a grain causes the color to change due to Maillard reactions. These are chemical reactions between sugars and amino acids that occur in high heat. When the grain cools down, those newly formed chemicals are still present so the flavor will still be different. However, when something is warm, aroma molecules are more volatile, and it is easier to smell them. This is why cold toast still tastes \"toasty\" but not as good as warm toast." + } + ], + "messages": [ + { + "role": "user", + "content": "Do cooled-down/chilled toasted black sesame seeds taste nearly raw again?" + }, + { + "role": "assistant", + "content": "When the grain cools down, those newly formed chemicals are still present so the flavor will still be different" + }, + { + "role": "user", + "content": "Would microwaving cooled-down toasted sesame seeds make any improvements to flavour?" + }, + { + "role": "assistant", + "content": "when something is warm, aroma molecules are more volatile, and it is easier to smell them. This is why cold toast still tastes \"toasty\" but not as good as warm toast" + }, + { + "role": "user", + "content": "Why do black toasted sesame seeds taste better?" + }, + { + "role": "assistant", + "content": "Toasting a grain causes the color to change due to Maillard reactions. These are chemical reactions between sugars and amino acids that occur in high heat" + }, + { + "role": "user", + "content": "If I don't eat them all after toasting, should I refrigerate them?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Do cooled-down/chilled toasted black sesame seeds taste nearly raw again?", + "text": "Toasting a grain causes the color to change due to Maillard reactions. These are chemical reactions between sugars and amino acids that occur in high heat. When the grain cools down, those newly formed chemicals are still present so the flavor will still be different. However, when something is warm, aroma molecules are more volatile, and it is easier to smell them. This is why cold toast still tastes \"toasty\" but not as good as warm toast." + } + ], + "messages": [ + { + "role": "user", + "content": "Do cooled-down/chilled toasted black sesame seeds taste nearly raw again?" + }, + { + "role": "assistant", + "content": "When the grain cools down, those newly formed chemicals are still present so the flavor will still be different" + }, + { + "role": "user", + "content": "Would microwaving cooled-down toasted sesame seeds make any improvements to flavour?" + }, + { + "role": "assistant", + "content": "when something is warm, aroma molecules are more volatile, and it is easier to smell them. This is why cold toast still tastes \"toasty\" but not as good as warm toast" + }, + { + "role": "user", + "content": "Why do black toasted sesame seeds taste better?" + }, + { + "role": "assistant", + "content": "Toasting a grain causes the color to change due to Maillard reactions. These are chemical reactions between sugars and amino acids that occur in high heat" + }, + { + "role": "user", + "content": "If I don't eat them all after toasting, should I refrigerate them?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can I put them back in the oven to reheat?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Do cooled-down/chilled toasted black sesame seeds taste nearly raw again?", + "text": "Toasting a grain causes the color to change due to Maillard reactions. These are chemical reactions between sugars and amino acids that occur in high heat. When the grain cools down, those newly formed chemicals are still present so the flavor will still be different. However, when something is warm, aroma molecules are more volatile, and it is easier to smell them. This is why cold toast still tastes \"toasty\" but not as good as warm toast." + } + ], + "messages": [ + { + "role": "user", + "content": "Do cooled-down/chilled toasted black sesame seeds taste nearly raw again?" + }, + { + "role": "assistant", + "content": "When the grain cools down, those newly formed chemicals are still present so the flavor will still be different" + }, + { + "role": "user", + "content": "Would microwaving cooled-down toasted sesame seeds make any improvements to flavour?" + }, + { + "role": "assistant", + "content": "when something is warm, aroma molecules are more volatile, and it is easier to smell them. This is why cold toast still tastes \"toasty\" but not as good as warm toast" + }, + { + "role": "user", + "content": "Why do black toasted sesame seeds taste better?" + }, + { + "role": "assistant", + "content": "Toasting a grain causes the color to change due to Maillard reactions. These are chemical reactions between sugars and amino acids that occur in high heat" + }, + { + "role": "user", + "content": "If I don't eat them all after toasting, should I refrigerate them?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can I put them back in the oven to reheat?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long should they be toasted?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Are these knives safe?", + "text": "A knife that has a painted blade is best thought oof as a 'gimmicky' knife. There will be limited uses before sharpening starts to flake away the paint on the face of the blade.The paint itself is pretty chemically non-reactive in most cases (it has to be to harden and stick to the metal).There are some cases where paints may have harmful compounds. This would have to be evaluated by looking at condition of the knife and the paint adhesion. So, evaluate whether the blade itself is worth using, then keep an eye on it.In essence, a knife like this is perhaps used under low stress conditions, or as a decorative piece, but any serious cook will not use it for long." + } + ], + "messages": [ + { + "role": "user", + "content": "Are these knives safe?" + } + ], + "answers": [ + "The paint itself is pretty chemically non-reactive in most cases (it has to be to harden and stick to the metal", + "The paint itself is pretty chemically non-reactive in most cases (it has to be to harden and stick to the metal", + "any serious cook will not use it for long.", + "paints may have harmful compounds" + ] + }, + { + "ctxs": [ + { + "title": "Are these knives safe?", + "text": "A knife that has a painted blade is best thought oof as a 'gimmicky' knife. There will be limited uses before sharpening starts to flake away the paint on the face of the blade.The paint itself is pretty chemically non-reactive in most cases (it has to be to harden and stick to the metal).There are some cases where paints may have harmful compounds. This would have to be evaluated by looking at condition of the knife and the paint adhesion. So, evaluate whether the blade itself is worth using, then keep an eye on it.In essence, a knife like this is perhaps used under low stress conditions, or as a decorative piece, but any serious cook will not use it for long." + } + ], + "messages": [ + { + "role": "user", + "content": "Are these knives safe?" + }, + { + "role": "assistant", + "content": "The paint itself is pretty chemically non-reactive in most cases (it has to be to harden and stick to the metal" + }, + { + "role": "user", + "content": "Can it go in a dishwasher?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Are these knives safe?", + "text": "A knife that has a painted blade is best thought oof as a 'gimmicky' knife. There will be limited uses before sharpening starts to flake away the paint on the face of the blade.The paint itself is pretty chemically non-reactive in most cases (it has to be to harden and stick to the metal).There are some cases where paints may have harmful compounds. This would have to be evaluated by looking at condition of the knife and the paint adhesion. So, evaluate whether the blade itself is worth using, then keep an eye on it.In essence, a knife like this is perhaps used under low stress conditions, or as a decorative piece, but any serious cook will not use it for long." + } + ], + "messages": [ + { + "role": "user", + "content": "Are these knives safe?" + }, + { + "role": "assistant", + "content": "The paint itself is pretty chemically non-reactive in most cases (it has to be to harden and stick to the metal" + }, + { + "role": "user", + "content": "Can it go in a dishwasher?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is it safe if the paint has chipped?" + } + ], + "answers": [ + "There are some cases where paints may have harmful compounds", + "There are some cases where paints may have harmful compounds", + "The paint itself is pretty chemically non-reactive in most cases (it has to be to harden and stick to the metal).There are some cases where paints may have harmful compounds.", + "There are some cases where paints may have harmful compounds. This would have to be evaluated by looking at condition of the knife and the paint adhesion" + ] + }, + { + "ctxs": [ + { + "title": "Are these knives safe?", + "text": "A knife that has a painted blade is best thought oof as a 'gimmicky' knife. There will be limited uses before sharpening starts to flake away the paint on the face of the blade.The paint itself is pretty chemically non-reactive in most cases (it has to be to harden and stick to the metal).There are some cases where paints may have harmful compounds. This would have to be evaluated by looking at condition of the knife and the paint adhesion. So, evaluate whether the blade itself is worth using, then keep an eye on it.In essence, a knife like this is perhaps used under low stress conditions, or as a decorative piece, but any serious cook will not use it for long." + } + ], + "messages": [ + { + "role": "user", + "content": "Are these knives safe?" + }, + { + "role": "assistant", + "content": "The paint itself is pretty chemically non-reactive in most cases (it has to be to harden and stick to the metal" + }, + { + "role": "user", + "content": "Can it go in a dishwasher?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is it safe if the paint has chipped?" + }, + { + "role": "assistant", + "content": "There are some cases where paints may have harmful compounds" + }, + { + "role": "user", + "content": "Are there any foods I shouldn't cut with this?" + } + ], + "answers": [ + "In essence, a knife like this is perhaps used under low stress conditions, or as a decorative piece, but any serious cook will not use it for long", + "In essence, a knife like this is perhaps used under low stress conditions, or as a decorative piece, but any serious cook will not use it for long", + "In essence, a knife like this is perhaps used under low stress conditions, or as a decorative piece, but any serious cook will not use it for long", + "In essence, a knife like this is perhaps used under low stress conditions, or as a decorative piece, but any serious cook will not use it for long" + ] + }, + { + "ctxs": [ + { + "title": "Are these knives safe?", + "text": "A knife that has a painted blade is best thought oof as a 'gimmicky' knife. There will be limited uses before sharpening starts to flake away the paint on the face of the blade.The paint itself is pretty chemically non-reactive in most cases (it has to be to harden and stick to the metal).There are some cases where paints may have harmful compounds. This would have to be evaluated by looking at condition of the knife and the paint adhesion. So, evaluate whether the blade itself is worth using, then keep an eye on it.In essence, a knife like this is perhaps used under low stress conditions, or as a decorative piece, but any serious cook will not use it for long." + } + ], + "messages": [ + { + "role": "user", + "content": "Are these knives safe?" + }, + { + "role": "assistant", + "content": "The paint itself is pretty chemically non-reactive in most cases (it has to be to harden and stick to the metal" + }, + { + "role": "user", + "content": "Can it go in a dishwasher?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is it safe if the paint has chipped?" + }, + { + "role": "assistant", + "content": "There are some cases where paints may have harmful compounds" + }, + { + "role": "user", + "content": "Are there any foods I shouldn't cut with this?" + }, + { + "role": "assistant", + "content": "In essence, a knife like this is perhaps used under low stress conditions, or as a decorative piece, but any serious cook will not use it for long" + }, + { + "role": "user", + "content": "Will it be damaged by cutting hard foods?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What is the name of this drink and is there a substitute for the pineapple?", + "text": "From the description of how this beverage is made, it is not fermented. Four hours, at refrigerator temperature, and without any inoculation from an active bacterial culture simply will not cause any significant amount of fermentation.Instead, what is happening is that the enzyme bromelin and acid present in pineapple is curdling the milk proteins, lending it a thicker texture. This is very analogous to some types of cheese making.I was not able to determine a name for this beverage." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the name of this drink?" + } + ], + "answers": [ + "I was not able to determine a name for this beverage.", + "I was not able to determine a name for this beverage.", + "I was not able to determine a name for this beverage.", + "I was not able to determine a name for this beverage." + ] + }, + { + "ctxs": [ + { + "title": "What is the name of this drink and is there a substitute for the pineapple?", + "text": "From the description of how this beverage is made, it is not fermented. Four hours, at refrigerator temperature, and without any inoculation from an active bacterial culture simply will not cause any significant amount of fermentation.Instead, what is happening is that the enzyme bromelin and acid present in pineapple is curdling the milk proteins, lending it a thicker texture. This is very analogous to some types of cheese making.I was not able to determine a name for this beverage." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the name of this drink?" + }, + { + "role": "assistant", + "content": "I was not able to determine a name for this beverage." + }, + { + "role": "user", + "content": "Is there a substitution for the pineapple?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What is the name of this drink and is there a substitute for the pineapple?", + "text": "From the description of how this beverage is made, it is not fermented. Four hours, at refrigerator temperature, and without any inoculation from an active bacterial culture simply will not cause any significant amount of fermentation.Instead, what is happening is that the enzyme bromelin and acid present in pineapple is curdling the milk proteins, lending it a thicker texture. This is very analogous to some types of cheese making.I was not able to determine a name for this beverage." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the name of this drink?" + }, + { + "role": "assistant", + "content": "I was not able to determine a name for this beverage." + }, + { + "role": "user", + "content": "Is there a substitution for the pineapple?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you have to use milk?" + } + ], + "answers": [ + "without any inoculation from an active bacterial culture simply will not cause any significant amount of fermentation", + "without any inoculation from an active bacterial culture simply will not cause any significant amount of fermentation", + "without any inoculation from an active bacterial culture simply will not cause any significant amount of fermentation", + "without any inoculation from an active bacterial culture simply will not cause any significant amount of fermentation" + ] + }, + { + "ctxs": [ + { + "title": "What is the name of this drink and is there a substitute for the pineapple?", + "text": "From the description of how this beverage is made, it is not fermented. Four hours, at refrigerator temperature, and without any inoculation from an active bacterial culture simply will not cause any significant amount of fermentation.Instead, what is happening is that the enzyme bromelin and acid present in pineapple is curdling the milk proteins, lending it a thicker texture. This is very analogous to some types of cheese making.I was not able to determine a name for this beverage." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the name of this drink?" + }, + { + "role": "assistant", + "content": "I was not able to determine a name for this beverage." + }, + { + "role": "user", + "content": "Is there a substitution for the pineapple?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you have to use milk?" + }, + { + "role": "assistant", + "content": "without any inoculation from an active bacterial culture simply will not cause any significant amount of fermentation" + }, + { + "role": "user", + "content": "Can I use coconut milk?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Making corn bread pudding from corn bread", + "text": "You can sort of substitute, yes. Bear in mind that cornbread has a far lower gluten content than wheat breads (zero gluten if there's no wheat flour in the recipe), and thus will not hold together quite as well. So you may wish to use slightly less of the custard base.In addition, I've found that cornbread doesn't generally make a particularly nice sweet pudding; it's much better in a savoury application. So perhaps throw in some jalapeno and some goat cheese." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make corn bread pudding from corn bread?" + } + ], + "answers": [ + "I've found that cornbread doesn't generally make a particularly nice sweet pudding", + "I've found that cornbread doesn't generally make a particularly nice sweet pudding", + "I've found that cornbread doesn't generally make a particularly nice sweet pudding", + "So you may wish to use slightly less of the custard base." + ] + }, + { + "ctxs": [ + { + "title": "Making corn bread pudding from corn bread", + "text": "You can sort of substitute, yes. Bear in mind that cornbread has a far lower gluten content than wheat breads (zero gluten if there's no wheat flour in the recipe), and thus will not hold together quite as well. So you may wish to use slightly less of the custard base.In addition, I've found that cornbread doesn't generally make a particularly nice sweet pudding; it's much better in a savoury application. So perhaps throw in some jalapeno and some goat cheese." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make corn bread pudding from corn bread?" + }, + { + "role": "assistant", + "content": "I've found that cornbread doesn't generally make a particularly nice sweet pudding" + }, + { + "role": "user", + "content": "Can I just substitute corn bread for wheat bread in a bread pudding recipe and get palatable results?" + } + ], + "answers": [ + "You can sort of substitute, yes", + "You can sort of substitute, yes", + "You can sort of substitute, yes.", + "You can sort of substitute, yes." + ] + }, + { + "ctxs": [ + { + "title": "Making corn bread pudding from corn bread", + "text": "You can sort of substitute, yes. Bear in mind that cornbread has a far lower gluten content than wheat breads (zero gluten if there's no wheat flour in the recipe), and thus will not hold together quite as well. So you may wish to use slightly less of the custard base.In addition, I've found that cornbread doesn't generally make a particularly nice sweet pudding; it's much better in a savoury application. So perhaps throw in some jalapeno and some goat cheese." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make corn bread pudding from corn bread?" + }, + { + "role": "assistant", + "content": "I've found that cornbread doesn't generally make a particularly nice sweet pudding" + }, + { + "role": "user", + "content": "Can I just substitute corn bread for wheat bread in a bread pudding recipe and get palatable results?" + }, + { + "role": "assistant", + "content": "You can sort of substitute, yes" + }, + { + "role": "user", + "content": "I have a large batch of corn bread and don't want to waste it, what else could I make with it other than pudding?" + } + ], + "answers": [ + "a savoury application. So perhaps throw in some jalapeno and some goat cheese", + "a savoury application. So perhaps throw in some jalapeno and some goat cheese", + "a savoury application. So perhaps throw in some jalapeno and some goat cheese", + "a savoury application. So perhaps throw in some jalapeno and some goat cheese" + ] + }, + { + "ctxs": [ + { + "title": "Making corn bread pudding from corn bread", + "text": "You can sort of substitute, yes. Bear in mind that cornbread has a far lower gluten content than wheat breads (zero gluten if there's no wheat flour in the recipe), and thus will not hold together quite as well. So you may wish to use slightly less of the custard base.In addition, I've found that cornbread doesn't generally make a particularly nice sweet pudding; it's much better in a savoury application. So perhaps throw in some jalapeno and some goat cheese." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make corn bread pudding from corn bread?" + }, + { + "role": "assistant", + "content": "I've found that cornbread doesn't generally make a particularly nice sweet pudding" + }, + { + "role": "user", + "content": "Can I just substitute corn bread for wheat bread in a bread pudding recipe and get palatable results?" + }, + { + "role": "assistant", + "content": "You can sort of substitute, yes" + }, + { + "role": "user", + "content": "I have a large batch of corn bread and don't want to waste it, what else could I make with it other than pudding?" + }, + { + "role": "assistant", + "content": "a savoury application. So perhaps throw in some jalapeno and some goat cheese" + }, + { + "role": "user", + "content": "Do you have any recipes I could follow?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Making corn bread pudding from corn bread", + "text": "You can sort of substitute, yes. Bear in mind that cornbread has a far lower gluten content than wheat breads (zero gluten if there's no wheat flour in the recipe), and thus will not hold together quite as well. So you may wish to use slightly less of the custard base.In addition, I've found that cornbread doesn't generally make a particularly nice sweet pudding; it's much better in a savoury application. So perhaps throw in some jalapeno and some goat cheese." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make corn bread pudding from corn bread?" + }, + { + "role": "assistant", + "content": "I've found that cornbread doesn't generally make a particularly nice sweet pudding" + }, + { + "role": "user", + "content": "Can I just substitute corn bread for wheat bread in a bread pudding recipe and get palatable results?" + }, + { + "role": "assistant", + "content": "You can sort of substitute, yes" + }, + { + "role": "user", + "content": "I have a large batch of corn bread and don't want to waste it, what else could I make with it other than pudding?" + }, + { + "role": "assistant", + "content": "a savoury application. So perhaps throw in some jalapeno and some goat cheese" + }, + { + "role": "user", + "content": "Do you have any recipes I could follow?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you think croutons can be make with cornbread?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Desalinating dried/smoked fish", + "text": "You are correct in that salt fish are very salty. Where we live salt herrings are a tradition. The way to remove the saltiness is to soak them, changing the water every few hours.The trick here to really getting the saltiness out is to split the back. (The belly should already be split.) This is really important. I once had someone cook them for my family and they were so salty you could barely stand to eat them. When asked if they had soaked the fish they replied that they had soaked them for two days! Then someone asked if they had split the back and, of course, the answer was no. They didn't know to do that. If soaked properly the fish should not be totally fresh but should taste like fresh fish that you seasoned with salt." + } + ], + "messages": [ + { + "role": "user", + "content": "What is desalinating dried/smoked fish?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Desalinating dried/smoked fish", + "text": "You are correct in that salt fish are very salty. Where we live salt herrings are a tradition. The way to remove the saltiness is to soak them, changing the water every few hours.The trick here to really getting the saltiness out is to split the back. (The belly should already be split.) This is really important. I once had someone cook them for my family and they were so salty you could barely stand to eat them. When asked if they had soaked the fish they replied that they had soaked them for two days! Then someone asked if they had split the back and, of course, the answer was no. They didn't know to do that. If soaked properly the fish should not be totally fresh but should taste like fresh fish that you seasoned with salt." + } + ], + "messages": [ + { + "role": "user", + "content": "What is desalinating dried/smoked fish?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is the saltiness essential to the preparation of dried fish?" + } + ], + "answers": [ + "You are correct in that salt fish are very salty. Where we live salt herrings are a tradition. The way to remove the saltiness is to soak them, changing the water every few hours", + "You are correct in that salt fish are very salty. Where we live salt herrings are a tradition. The way to remove the saltiness is to soak them, changing the water every few hours", + "You are correct in that salt fish are very salty. Where we live salt herrings are a tradition. The way to remove the saltiness is to soak them, changing the water every few hours", + "You are correct in that salt fish are very salty. Where we live salt herrings are a tradition. The way to remove the saltiness is to soak them, changing the water every few hours" + ] + }, + { + "ctxs": [ + { + "title": "Desalinating dried/smoked fish", + "text": "You are correct in that salt fish are very salty. Where we live salt herrings are a tradition. The way to remove the saltiness is to soak them, changing the water every few hours.The trick here to really getting the saltiness out is to split the back. (The belly should already be split.) This is really important. I once had someone cook them for my family and they were so salty you could barely stand to eat them. When asked if they had soaked the fish they replied that they had soaked them for two days! Then someone asked if they had split the back and, of course, the answer was no. They didn't know to do that. If soaked properly the fish should not be totally fresh but should taste like fresh fish that you seasoned with salt." + } + ], + "messages": [ + { + "role": "user", + "content": "What is desalinating dried/smoked fish?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is the saltiness essential to the preparation of dried fish?" + }, + { + "role": "assistant", + "content": "You are correct in that salt fish are very salty. Where we live salt herrings are a tradition. The way to remove the saltiness is to soak them, changing the water every few hours" + }, + { + "role": "user", + "content": "Can the fish be as nicely dried/smoked without using so much salt?" + } + ], + "answers": [ + "The trick here to really getting the saltiness out is to split the back. (The belly should already be split.) This is really important", + "The trick here to really getting the saltiness out is to split the back. (The belly should already be split.) This is really important", + "If soaked properly the fish should not be totally fresh but should taste like fresh fish that you seasoned with salt.", + "The way to remove the saltiness is to soak them, changing the water every few hours.The trick here to really getting the saltiness out is to split the back." + ] + }, + { + "ctxs": [ + { + "title": "Desalinating dried/smoked fish", + "text": "You are correct in that salt fish are very salty. Where we live salt herrings are a tradition. The way to remove the saltiness is to soak them, changing the water every few hours.The trick here to really getting the saltiness out is to split the back. (The belly should already be split.) This is really important. I once had someone cook them for my family and they were so salty you could barely stand to eat them. When asked if they had soaked the fish they replied that they had soaked them for two days! Then someone asked if they had split the back and, of course, the answer was no. They didn't know to do that. If soaked properly the fish should not be totally fresh but should taste like fresh fish that you seasoned with salt." + } + ], + "messages": [ + { + "role": "user", + "content": "What is desalinating dried/smoked fish?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is the saltiness essential to the preparation of dried fish?" + }, + { + "role": "assistant", + "content": "You are correct in that salt fish are very salty. Where we live salt herrings are a tradition. The way to remove the saltiness is to soak them, changing the water every few hours" + }, + { + "role": "user", + "content": "Can the fish be as nicely dried/smoked without using so much salt?" + }, + { + "role": "assistant", + "content": "The trick here to really getting the saltiness out is to split the back. (The belly should already be split.) This is really important" + }, + { + "role": "user", + "content": "What do you soak the fish in to get rid of the salt?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Desalinating dried/smoked fish", + "text": "You are correct in that salt fish are very salty. Where we live salt herrings are a tradition. The way to remove the saltiness is to soak them, changing the water every few hours.The trick here to really getting the saltiness out is to split the back. (The belly should already be split.) This is really important. I once had someone cook them for my family and they were so salty you could barely stand to eat them. When asked if they had soaked the fish they replied that they had soaked them for two days! Then someone asked if they had split the back and, of course, the answer was no. They didn't know to do that. If soaked properly the fish should not be totally fresh but should taste like fresh fish that you seasoned with salt." + } + ], + "messages": [ + { + "role": "user", + "content": "What is desalinating dried/smoked fish?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is the saltiness essential to the preparation of dried fish?" + }, + { + "role": "assistant", + "content": "You are correct in that salt fish are very salty. Where we live salt herrings are a tradition. The way to remove the saltiness is to soak them, changing the water every few hours" + }, + { + "role": "user", + "content": "Can the fish be as nicely dried/smoked without using so much salt?" + }, + { + "role": "assistant", + "content": "The trick here to really getting the saltiness out is to split the back. (The belly should already be split.) This is really important" + }, + { + "role": "user", + "content": "What do you soak the fish in to get rid of the salt?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Does all the salt on the fish cause problems with high blood pressure?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Does adding olive oil in pasta while boiling make it sticky?", + "text": "Some people think adding olive oil to pasta water will keep the pasta from sticking, but in reality it does absolutely nothing. Adding a tablespoon of oil to pasta water won't affect the outcome in the slightest, doing that is a waste of a good ingredient. Adding olive oil to pasta after it has been drained on the other hand will keep the pasta from sticking. It will also make it oily, which may not be what you want." + } + ], + "messages": [ + { + "role": "user", + "content": "Does adding olive oil in pasta while boiling make it sticky?" + } + ], + "answers": [ + "Some people think adding olive oil to pasta water will keep the pasta from sticking, but in reality it does absolutely nothing", + "Some people think adding olive oil to pasta water will keep the pasta from sticking, but in reality it does absolutely nothing", + "it does absolutely nothing.", + "Some people think adding olive oil to pasta water will keep the pasta from sticking, but in reality it does absolutely nothing." + ] + }, + { + "ctxs": [ + { + "title": "Does adding olive oil in pasta while boiling make it sticky?", + "text": "Some people think adding olive oil to pasta water will keep the pasta from sticking, but in reality it does absolutely nothing. Adding a tablespoon of oil to pasta water won't affect the outcome in the slightest, doing that is a waste of a good ingredient. Adding olive oil to pasta after it has been drained on the other hand will keep the pasta from sticking. It will also make it oily, which may not be what you want." + } + ], + "messages": [ + { + "role": "user", + "content": "Does adding olive oil in pasta while boiling make it sticky?" + }, + { + "role": "assistant", + "content": "Some people think adding olive oil to pasta water will keep the pasta from sticking, but in reality it does absolutely nothing" + }, + { + "role": "user", + "content": "What can I do to keep pasta from sticking?" + } + ], + "answers": [ + "Adding olive oil to pasta after it has been drained on the other hand will keep the pasta from sticking. It will also make it oily, which may not be what you want.", + "Adding olive oil to pasta after it has been drained on the other hand will keep the pasta from sticking. It will also make it oily, which may not be what you want.", + "Adding olive oil to pasta after it has been drained on the other hand will keep the pasta from sticking.", + "Adding olive oil to pasta after it has been drained on the other hand will keep the pasta from sticking. It will also make it oily, which may not be what you want." + ] + }, + { + "ctxs": [ + { + "title": "Does adding olive oil in pasta while boiling make it sticky?", + "text": "Some people think adding olive oil to pasta water will keep the pasta from sticking, but in reality it does absolutely nothing. Adding a tablespoon of oil to pasta water won't affect the outcome in the slightest, doing that is a waste of a good ingredient. Adding olive oil to pasta after it has been drained on the other hand will keep the pasta from sticking. It will also make it oily, which may not be what you want." + } + ], + "messages": [ + { + "role": "user", + "content": "Does adding olive oil in pasta while boiling make it sticky?" + }, + { + "role": "assistant", + "content": "Some people think adding olive oil to pasta water will keep the pasta from sticking, but in reality it does absolutely nothing" + }, + { + "role": "user", + "content": "What can I do to keep pasta from sticking?" + }, + { + "role": "assistant", + "content": "Adding olive oil to pasta after it has been drained on the other hand will keep the pasta from sticking. It will also make it oily, which may not be what you want." + }, + { + "role": "user", + "content": "Why after draining instead of while cooking?" + } + ], + "answers": [ + "Adding a tablespoon of oil to pasta water won't affect the outcome in the slightest, doing that is a waste of a good ingredient", + "Adding a tablespoon of oil to pasta water won't affect the outcome in the slightest, doing that is a waste of a good ingredient", + "Adding olive oil to pasta after it has been drained on the other hand will keep the pasta from sticking.", + "Adding olive oil to pasta after it has been drained on the other hand will keep the pasta from sticking" + ] + }, + { + "ctxs": [ + { + "title": "Does adding olive oil in pasta while boiling make it sticky?", + "text": "Some people think adding olive oil to pasta water will keep the pasta from sticking, but in reality it does absolutely nothing. Adding a tablespoon of oil to pasta water won't affect the outcome in the slightest, doing that is a waste of a good ingredient. Adding olive oil to pasta after it has been drained on the other hand will keep the pasta from sticking. It will also make it oily, which may not be what you want." + } + ], + "messages": [ + { + "role": "user", + "content": "Does adding olive oil in pasta while boiling make it sticky?" + }, + { + "role": "assistant", + "content": "Some people think adding olive oil to pasta water will keep the pasta from sticking, but in reality it does absolutely nothing" + }, + { + "role": "user", + "content": "What can I do to keep pasta from sticking?" + }, + { + "role": "assistant", + "content": "Adding olive oil to pasta after it has been drained on the other hand will keep the pasta from sticking. It will also make it oily, which may not be what you want." + }, + { + "role": "user", + "content": "Why after draining instead of while cooking?" + }, + { + "role": "assistant", + "content": "Adding a tablespoon of oil to pasta water won't affect the outcome in the slightest, doing that is a waste of a good ingredient" + }, + { + "role": "user", + "content": "Are there any advantages to doing that?" + } + ], + "answers": [ + "it does absolutely nothing", + "it does absolutely nothing", + "it does absolutely nothing", + "Some people think adding olive oil to pasta water will keep the pasta from sticking, but in reality it does absolutely nothing." + ] + }, + { + "ctxs": [ + { + "title": "Does adding olive oil in pasta while boiling make it sticky?", + "text": "Some people think adding olive oil to pasta water will keep the pasta from sticking, but in reality it does absolutely nothing. Adding a tablespoon of oil to pasta water won't affect the outcome in the slightest, doing that is a waste of a good ingredient. Adding olive oil to pasta after it has been drained on the other hand will keep the pasta from sticking. It will also make it oily, which may not be what you want." + } + ], + "messages": [ + { + "role": "user", + "content": "Does adding olive oil in pasta while boiling make it sticky?" + }, + { + "role": "assistant", + "content": "Some people think adding olive oil to pasta water will keep the pasta from sticking, but in reality it does absolutely nothing" + }, + { + "role": "user", + "content": "What can I do to keep pasta from sticking?" + }, + { + "role": "assistant", + "content": "Adding olive oil to pasta after it has been drained on the other hand will keep the pasta from sticking. It will also make it oily, which may not be what you want." + }, + { + "role": "user", + "content": "Why after draining instead of while cooking?" + }, + { + "role": "assistant", + "content": "Adding a tablespoon of oil to pasta water won't affect the outcome in the slightest, doing that is a waste of a good ingredient" + }, + { + "role": "user", + "content": "Are there any advantages to doing that?" + }, + { + "role": "assistant", + "content": "it does absolutely nothing" + }, + { + "role": "user", + "content": "Are there any disadvantages?" + } + ], + "answers": [ + "doing that is a waste of a good ingredient", + "doing that is a waste of a good ingredient", + "Adding a tablespoon of oil to pasta water won't affect the outcome in the slightest, doing that is a waste of a good ingredient", + "doing that is a waste of a good ingredient" + ] + }, + { + "ctxs": [ + { + "title": "Food safety of China-imported kitchen utensils", + "text": "\"100% something\" can mean \"nothing else was intentionally added\", while the material might still be contaminated, eg by using raw materials (or auxiliary chemicals that are not considered part of the product) that were neither of food grade purity nor processed to ensure they are. It can also be a rounded up value - 99.6% silicone, 0.4% of Satan's earwax. Actually, it HAS to be since 100% silicone does not come in various fancy colours unless a pigment or dye - which is not made of any silicone - is added.\"Black list\" systems like recall systems will only list things known unsafe. Iit is very unlikely that everything else that is not on the list has been comprehensively tested and found known safe. Also, OEM manufacturers and raw material suppliers can change without the brand/order number of the product changing.What can help is researching (unfortunately, tiresome work) whether any reputable local supplier OEMs the exact same item - an (eg) European importer has some interest in not being in the focus of a product recall, so there is a chance they will have commissioned laboratory tests or taken other steps to make such problems unlikely, or their product might have even been the subject of a published safety test (eg in test magazines). This would speak for the quality of the manufacturer." + } + ], + "messages": [ + { + "role": "user", + "content": "Are kitchen utensils bought from china safe to use?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Food safety of China-imported kitchen utensils", + "text": "\"100% something\" can mean \"nothing else was intentionally added\", while the material might still be contaminated, eg by using raw materials (or auxiliary chemicals that are not considered part of the product) that were neither of food grade purity nor processed to ensure they are. It can also be a rounded up value - 99.6% silicone, 0.4% of Satan's earwax. Actually, it HAS to be since 100% silicone does not come in various fancy colours unless a pigment or dye - which is not made of any silicone - is added.\"Black list\" systems like recall systems will only list things known unsafe. Iit is very unlikely that everything else that is not on the list has been comprehensively tested and found known safe. Also, OEM manufacturers and raw material suppliers can change without the brand/order number of the product changing.What can help is researching (unfortunately, tiresome work) whether any reputable local supplier OEMs the exact same item - an (eg) European importer has some interest in not being in the focus of a product recall, so there is a chance they will have commissioned laboratory tests or taken other steps to make such problems unlikely, or their product might have even been the subject of a published safety test (eg in test magazines). This would speak for the quality of the manufacturer." + } + ], + "messages": [ + { + "role": "user", + "content": "Are kitchen utensils bought from china safe to use?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "The product I want said it is approved by the FDA which I am familiar with but can you tell me what CIQ, EEC, LFGB or CE is? Even identifying one would help." + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Food safety of China-imported kitchen utensils", + "text": "\"100% something\" can mean \"nothing else was intentionally added\", while the material might still be contaminated, eg by using raw materials (or auxiliary chemicals that are not considered part of the product) that were neither of food grade purity nor processed to ensure they are. It can also be a rounded up value - 99.6% silicone, 0.4% of Satan's earwax. Actually, it HAS to be since 100% silicone does not come in various fancy colours unless a pigment or dye - which is not made of any silicone - is added.\"Black list\" systems like recall systems will only list things known unsafe. Iit is very unlikely that everything else that is not on the list has been comprehensively tested and found known safe. Also, OEM manufacturers and raw material suppliers can change without the brand/order number of the product changing.What can help is researching (unfortunately, tiresome work) whether any reputable local supplier OEMs the exact same item - an (eg) European importer has some interest in not being in the focus of a product recall, so there is a chance they will have commissioned laboratory tests or taken other steps to make such problems unlikely, or their product might have even been the subject of a published safety test (eg in test magazines). This would speak for the quality of the manufacturer." + } + ], + "messages": [ + { + "role": "user", + "content": "Are kitchen utensils bought from china safe to use?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "The product I want said it is approved by the FDA which I am familiar with but can you tell me what CIQ, EEC, LFGB or CE is? Even identifying one would help." + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you have any information on kitchen products imported from China?" + } + ], + "answers": [ + "100% something\" can mean \"nothing else was intentionally added\", while the material might still be contaminated", + "100% something\" can mean \"nothing else was intentionally added\", while the material might still be contaminated", + "100% something\" can mean \"nothing else was intentionally added\", while the material might still be contaminated", + "100% something\" can mean \"nothing else was intentionally added\", while the material might still be contaminated" + ] + }, + { + "ctxs": [ + { + "title": "Food safety of China-imported kitchen utensils", + "text": "\"100% something\" can mean \"nothing else was intentionally added\", while the material might still be contaminated, eg by using raw materials (or auxiliary chemicals that are not considered part of the product) that were neither of food grade purity nor processed to ensure they are. It can also be a rounded up value - 99.6% silicone, 0.4% of Satan's earwax. Actually, it HAS to be since 100% silicone does not come in various fancy colours unless a pigment or dye - which is not made of any silicone - is added.\"Black list\" systems like recall systems will only list things known unsafe. Iit is very unlikely that everything else that is not on the list has been comprehensively tested and found known safe. Also, OEM manufacturers and raw material suppliers can change without the brand/order number of the product changing.What can help is researching (unfortunately, tiresome work) whether any reputable local supplier OEMs the exact same item - an (eg) European importer has some interest in not being in the focus of a product recall, so there is a chance they will have commissioned laboratory tests or taken other steps to make such problems unlikely, or their product might have even been the subject of a published safety test (eg in test magazines). This would speak for the quality of the manufacturer." + } + ], + "messages": [ + { + "role": "user", + "content": "Are kitchen utensils bought from china safe to use?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "The product I want said it is approved by the FDA which I am familiar with but can you tell me what CIQ, EEC, LFGB or CE is? Even identifying one would help." + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you have any information on kitchen products imported from China?" + }, + { + "role": "assistant", + "content": "100% something\" can mean \"nothing else was intentionally added\", while the material might still be contaminated" + }, + { + "role": "user", + "content": "I see a fork and wine glass icon on the package. It says its made form 100 percent good grade silicone. Does this mean it is guaranteed to be safe to use?" + } + ], + "answers": [ + "using raw materials (or auxiliary chemicals that are not considered part of the product) that were neither of food grade purity nor processed to ensure they are", + "using raw materials (or auxiliary chemicals that are not considered part of the product) that were neither of food grade purity nor processed to ensure they are", + "Iit is very unlikely that everything else that is not on the list has been comprehensively tested and found known safe.", + "Actually, it HAS to be since 100% silicone does not come in various fancy colours unless a pigment or dye" + ] + }, + { + "ctxs": [ + { + "title": "How can 100% peanut butter have more protein than 100% peanuts", + "text": "There's definitely some rounding going on because the peanut butter has 100.1g of nutrients per 100g of product. This isn't enough to explain the discrepancy. Adding up the nutrients on the roasted peanuts gives 95.4g. I think we can assume the other 4.6% is water. So perhaps more water has been driven off the peanut butter.What I think is more likely (though could be additional) is that there's significantly less fat in the peanut butter (48.1% vs 51.7%). While this could be down to different varieties of peanut, I suspect some fat is removed in the processing, perhaps to avoid an oil slick on the surface. Most likely of all is just different source data. Different peanuts may have been used in the calculations -- whether that is consistent with the actual ingredients used is another matter. In fact if you look at nutrition information for raw peanuts online, you'll get a range of values. There's nothing special about peanuts, the same is true for bananas. I'm sure if you look at the scientific literature on any foodstuff, you'll find a range of values published, reflecting natural variation as well as measurement variabilility -- this will then propagate to the values published to the consumer." + } + ], + "messages": [ + { + "role": "user", + "content": "How can 100% peanut butter have more protein than 100% peanuts" + } + ], + "answers": [ + "There's definitely some rounding going on because the peanut butter has 100.1g of nutrients per 100g of product", + "There's definitely some rounding going on because the peanut butter has 100.1g of nutrients per 100g of product", + "What I think is more likely (though could be additional) is that there's significantly less fat in the peanut butter (48.1% vs 51.7%).", + "There's definitely some rounding going on because the peanut butter has 100.1g of nutrients per 100g of product." + ] + }, + { + "ctxs": [ + { + "title": "How can 100% peanut butter have more protein than 100% peanuts", + "text": "There's definitely some rounding going on because the peanut butter has 100.1g of nutrients per 100g of product. This isn't enough to explain the discrepancy. Adding up the nutrients on the roasted peanuts gives 95.4g. I think we can assume the other 4.6% is water. So perhaps more water has been driven off the peanut butter.What I think is more likely (though could be additional) is that there's significantly less fat in the peanut butter (48.1% vs 51.7%). While this could be down to different varieties of peanut, I suspect some fat is removed in the processing, perhaps to avoid an oil slick on the surface. Most likely of all is just different source data. Different peanuts may have been used in the calculations -- whether that is consistent with the actual ingredients used is another matter. In fact if you look at nutrition information for raw peanuts online, you'll get a range of values. There's nothing special about peanuts, the same is true for bananas. I'm sure if you look at the scientific literature on any foodstuff, you'll find a range of values published, reflecting natural variation as well as measurement variabilility -- this will then propagate to the values published to the consumer." + } + ], + "messages": [ + { + "role": "user", + "content": "How can 100% peanut butter have more protein than 100% peanuts" + }, + { + "role": "assistant", + "content": "There's definitely some rounding going on because the peanut butter has 100.1g of nutrients per 100g of product" + }, + { + "role": "user", + "content": "When looking thought different sources, I can always notice the following: Peanut butter has more protein (as % of calories) than peanuts" + } + ], + "answers": [ + "Most likely of all is just different source data. Different peanuts may have been used in the calculations", + "Most likely of all is just different source data. Different peanuts may have been used in the calculations", + "Adding up the nutrients on the roasted peanuts gives 95.4g. I think we can assume the other 4.6% is water.", + "Most likely of all is just different source data. Different peanuts may have been used in the calculations" + ] + }, + { + "ctxs": [ + { + "title": "How can 100% peanut butter have more protein than 100% peanuts", + "text": "There's definitely some rounding going on because the peanut butter has 100.1g of nutrients per 100g of product. This isn't enough to explain the discrepancy. Adding up the nutrients on the roasted peanuts gives 95.4g. I think we can assume the other 4.6% is water. So perhaps more water has been driven off the peanut butter.What I think is more likely (though could be additional) is that there's significantly less fat in the peanut butter (48.1% vs 51.7%). While this could be down to different varieties of peanut, I suspect some fat is removed in the processing, perhaps to avoid an oil slick on the surface. Most likely of all is just different source data. Different peanuts may have been used in the calculations -- whether that is consistent with the actual ingredients used is another matter. In fact if you look at nutrition information for raw peanuts online, you'll get a range of values. There's nothing special about peanuts, the same is true for bananas. I'm sure if you look at the scientific literature on any foodstuff, you'll find a range of values published, reflecting natural variation as well as measurement variabilility -- this will then propagate to the values published to the consumer." + } + ], + "messages": [ + { + "role": "user", + "content": "How can 100% peanut butter have more protein than 100% peanuts" + }, + { + "role": "assistant", + "content": "There's definitely some rounding going on because the peanut butter has 100.1g of nutrients per 100g of product" + }, + { + "role": "user", + "content": "When looking thought different sources, I can always notice the following: Peanut butter has more protein (as % of calories) than peanuts" + }, + { + "role": "assistant", + "content": "Most likely of all is just different source data. Different peanuts may have been used in the calculations" + }, + { + "role": "user", + "content": "If no ingredients are added, how is it possible for the macronutrients to change (as % of the calories)?" + } + ], + "answers": [ + "In fact if you look at nutrition information for raw peanuts online, you'll get a range of values. There's nothing special about peanuts, the same is true for bananas", + "In fact if you look at nutrition information for raw peanuts online, you'll get a range of values. There's nothing special about peanuts, the same is true for bananas", + "In fact if you look at nutrition information for raw peanuts online, you'll get a range of values. There's nothing special about peanuts, the same is true for bananas", + "In fact if you look at nutrition information for raw peanuts online, you'll get a range of values. There's nothing special about peanuts, the same is true for bananas" + ] + }, + { + "ctxs": [ + { + "title": "How can 100% peanut butter have more protein than 100% peanuts", + "text": "There's definitely some rounding going on because the peanut butter has 100.1g of nutrients per 100g of product. This isn't enough to explain the discrepancy. Adding up the nutrients on the roasted peanuts gives 95.4g. I think we can assume the other 4.6% is water. So perhaps more water has been driven off the peanut butter.What I think is more likely (though could be additional) is that there's significantly less fat in the peanut butter (48.1% vs 51.7%). While this could be down to different varieties of peanut, I suspect some fat is removed in the processing, perhaps to avoid an oil slick on the surface. Most likely of all is just different source data. Different peanuts may have been used in the calculations -- whether that is consistent with the actual ingredients used is another matter. In fact if you look at nutrition information for raw peanuts online, you'll get a range of values. There's nothing special about peanuts, the same is true for bananas. I'm sure if you look at the scientific literature on any foodstuff, you'll find a range of values published, reflecting natural variation as well as measurement variabilility -- this will then propagate to the values published to the consumer." + } + ], + "messages": [ + { + "role": "user", + "content": "How can 100% peanut butter have more protein than 100% peanuts" + }, + { + "role": "assistant", + "content": "There's definitely some rounding going on because the peanut butter has 100.1g of nutrients per 100g of product" + }, + { + "role": "user", + "content": "When looking thought different sources, I can always notice the following: Peanut butter has more protein (as % of calories) than peanuts" + }, + { + "role": "assistant", + "content": "Most likely of all is just different source data. Different peanuts may have been used in the calculations" + }, + { + "role": "user", + "content": "If no ingredients are added, how is it possible for the macronutrients to change (as % of the calories)?" + }, + { + "role": "assistant", + "content": "In fact if you look at nutrition information for raw peanuts online, you'll get a range of values. There's nothing special about peanuts, the same is true for bananas" + }, + { + "role": "user", + "content": "Some sources say that when peanut butter is made, the 'bitter heart of the peanut' is removed. Could that explain it?" + } + ], + "answers": [ + "While this could be down to different varieties of peanut, I suspect some fat is removed in the processing, perhaps to avoid an oil slick on the surface", + "While this could be down to different varieties of peanut, I suspect some fat is removed in the processing, perhaps to avoid an oil slick on the surface", + "While this could be down to different varieties of peanut, I suspect some fat is removed in the processing, perhaps to avoid an oil slick on the surface", + "While this could be down to different varieties of peanut, I suspect some fat is removed in the processing, perhaps to avoid an oil slick on the surface" + ] + }, + { + "ctxs": [ + { + "title": "How can 100% peanut butter have more protein than 100% peanuts", + "text": "There's definitely some rounding going on because the peanut butter has 100.1g of nutrients per 100g of product. This isn't enough to explain the discrepancy. Adding up the nutrients on the roasted peanuts gives 95.4g. I think we can assume the other 4.6% is water. So perhaps more water has been driven off the peanut butter.What I think is more likely (though could be additional) is that there's significantly less fat in the peanut butter (48.1% vs 51.7%). While this could be down to different varieties of peanut, I suspect some fat is removed in the processing, perhaps to avoid an oil slick on the surface. Most likely of all is just different source data. Different peanuts may have been used in the calculations -- whether that is consistent with the actual ingredients used is another matter. In fact if you look at nutrition information for raw peanuts online, you'll get a range of values. There's nothing special about peanuts, the same is true for bananas. I'm sure if you look at the scientific literature on any foodstuff, you'll find a range of values published, reflecting natural variation as well as measurement variabilility -- this will then propagate to the values published to the consumer." + } + ], + "messages": [ + { + "role": "user", + "content": "How can 100% peanut butter have more protein than 100% peanuts" + }, + { + "role": "assistant", + "content": "There's definitely some rounding going on because the peanut butter has 100.1g of nutrients per 100g of product" + }, + { + "role": "user", + "content": "When looking thought different sources, I can always notice the following: Peanut butter has more protein (as % of calories) than peanuts" + }, + { + "role": "assistant", + "content": "Most likely of all is just different source data. Different peanuts may have been used in the calculations" + }, + { + "role": "user", + "content": "If no ingredients are added, how is it possible for the macronutrients to change (as % of the calories)?" + }, + { + "role": "assistant", + "content": "In fact if you look at nutrition information for raw peanuts online, you'll get a range of values. There's nothing special about peanuts, the same is true for bananas" + }, + { + "role": "user", + "content": "Some sources say that when peanut butter is made, the 'bitter heart of the peanut' is removed. Could that explain it?" + }, + { + "role": "assistant", + "content": "While this could be down to different varieties of peanut, I suspect some fat is removed in the processing, perhaps to avoid an oil slick on the surface" + }, + { + "role": "user", + "content": "Different levels of roasting cannot be the reason because they should not change macronutrients disproportionally, What do you think?" + } + ], + "answers": [ + "I'm sure if you look at the scientific literature on any foodstuff, you'll find a range of values published, reflecting natural variation as well as measurement variabilility", + "I'm sure if you look at the scientific literature on any foodstuff, you'll find a range of values published, reflecting natural variation as well as measurement variabilility", + "I'm sure if you look at the scientific literature on any foodstuff, you'll find a range of values published", + "Most likely of all is just different source data." + ] + }, + { + "ctxs": [ + { + "title": "How can I keep streusel topping from getting soggy?", + "text": "Assuming that you want to serve the casserole hot and the streusel crispy, keep the casserole and the streusel separate until almost serving time.This means you will have to bake the streusel on a cookie sheet until crisp and ready, then let them cool uncovered and transport them in a separate container.Your casserole base contains eggs, so it must be baked. You want to avoid a \"skin\" or \"crust\", so cover with foil at least part of the time or even the whole 30 minutes. (Depends a bit on how wet the mash is.)Depending on the logistics at the destination, either keep your casserole warm in your carrier or pop it in the microwave for a bit to gently(!) reheat it.The right time to put the streusel on top of the base is a short while before serving - long enough that the hot mash can warm them up and that they can get a tiny bit soft at the bottom (more authentic!) while staying crisp on top. A few minutes should suffice, but a quarter of an hour would still be fine. But keep the casserole uncovered." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I keep streusel topping from getting soggy?" + } + ], + "answers": [ + "keep the casserole and the streusel separate until almost serving time", + "keep the casserole and the streusel separate until almost serving time", + "keep the casserole and the streusel separate until almost serving time", + "A few minutes should suffice, but a quarter of an hour would still be fine. But keep the casserole uncovered." + ] + }, + { + "ctxs": [ + { + "title": "How can I keep streusel topping from getting soggy?", + "text": "Assuming that you want to serve the casserole hot and the streusel crispy, keep the casserole and the streusel separate until almost serving time.This means you will have to bake the streusel on a cookie sheet until crisp and ready, then let them cool uncovered and transport them in a separate container.Your casserole base contains eggs, so it must be baked. You want to avoid a \"skin\" or \"crust\", so cover with foil at least part of the time or even the whole 30 minutes. (Depends a bit on how wet the mash is.)Depending on the logistics at the destination, either keep your casserole warm in your carrier or pop it in the microwave for a bit to gently(!) reheat it.The right time to put the streusel on top of the base is a short while before serving - long enough that the hot mash can warm them up and that they can get a tiny bit soft at the bottom (more authentic!) while staying crisp on top. A few minutes should suffice, but a quarter of an hour would still be fine. But keep the casserole uncovered." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I keep streusel topping from getting soggy?" + }, + { + "role": "assistant", + "content": "keep the casserole and the streusel separate until almost serving time" + }, + { + "role": "user", + "content": "is it possible to cover them?" + } + ], + "answers": [ + "This means you will have to bake the streusel on a cookie sheet until crisp and ready, then let them cool uncovered and transport them in a separate container", + "This means you will have to bake the streusel on a cookie sheet until crisp and ready, then let them cool uncovered and transport them in a separate container", + "cover with foil", + "keep the casserole uncovered." + ] + }, + { + "ctxs": [ + { + "title": "How can I keep streusel topping from getting soggy?", + "text": "Assuming that you want to serve the casserole hot and the streusel crispy, keep the casserole and the streusel separate until almost serving time.This means you will have to bake the streusel on a cookie sheet until crisp and ready, then let them cool uncovered and transport them in a separate container.Your casserole base contains eggs, so it must be baked. You want to avoid a \"skin\" or \"crust\", so cover with foil at least part of the time or even the whole 30 minutes. (Depends a bit on how wet the mash is.)Depending on the logistics at the destination, either keep your casserole warm in your carrier or pop it in the microwave for a bit to gently(!) reheat it.The right time to put the streusel on top of the base is a short while before serving - long enough that the hot mash can warm them up and that they can get a tiny bit soft at the bottom (more authentic!) while staying crisp on top. A few minutes should suffice, but a quarter of an hour would still be fine. But keep the casserole uncovered." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I keep streusel topping from getting soggy?" + }, + { + "role": "assistant", + "content": "keep the casserole and the streusel separate until almost serving time" + }, + { + "role": "user", + "content": "is it possible to cover them?" + }, + { + "role": "assistant", + "content": "This means you will have to bake the streusel on a cookie sheet until crisp and ready, then let them cool uncovered and transport them in a separate container" + }, + { + "role": "user", + "content": "ah right I see .. can you give me any other tips?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How do I make my cheese \"crackers\" less greasy?", + "text": "Real cheese crackers are always going to be a little greasy. You can reduce this by using a lower fat cheese like mozzarella.I think you'd benefit by adding some flour to absorb some of the oil. Try starting with a 1/4 to 1/3 ratio of flour to cheese. From what I understand, whole wheat, whole grain, and oat flour are much more friendly to diabetics. You could even try something exotic like mesquite or yellow pea flour." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make my cheese \"crackers\" less greasy?" + } + ], + "answers": [ + "by using a lower fat cheese like mozzarella", + "by using a lower fat cheese like mozzarella", + "You can reduce this by using a lower fat cheese like mozzarella.I think you'd benefit by adding some flour to absorb some of the oil. Try starting with a 1/4 to 1/3 ratio of flour to cheese.", + "You can reduce this by using a lower fat cheese like mozzarella." + ] + }, + { + "ctxs": [ + { + "title": "How do I make my cheese \"crackers\" less greasy?", + "text": "Real cheese crackers are always going to be a little greasy. You can reduce this by using a lower fat cheese like mozzarella.I think you'd benefit by adding some flour to absorb some of the oil. Try starting with a 1/4 to 1/3 ratio of flour to cheese. From what I understand, whole wheat, whole grain, and oat flour are much more friendly to diabetics. You could even try something exotic like mesquite or yellow pea flour." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make my cheese \"crackers\" less greasy?" + }, + { + "role": "assistant", + "content": "by using a lower fat cheese like mozzarella" + }, + { + "role": "user", + "content": "is there an ingredient with which I could dust the crackers to help cut down their greasiness without dramatically increasing their carbohydrate count?" + } + ], + "answers": [ + "whole wheat, whole grain, and oat flour are much more friendly to diabetics", + "whole wheat, whole grain, and oat flour are much more friendly to diabetics", + "Real cheese crackers are always going to be a little greasy. You can reduce this by using a lower fat cheese like mozzarella.", + "I think you'd benefit by adding some flour to absorb some of the oil." + ] + }, + { + "ctxs": [ + { + "title": "How do I make my cheese \"crackers\" less greasy?", + "text": "Real cheese crackers are always going to be a little greasy. You can reduce this by using a lower fat cheese like mozzarella.I think you'd benefit by adding some flour to absorb some of the oil. Try starting with a 1/4 to 1/3 ratio of flour to cheese. From what I understand, whole wheat, whole grain, and oat flour are much more friendly to diabetics. You could even try something exotic like mesquite or yellow pea flour." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make my cheese \"crackers\" less greasy?" + }, + { + "role": "assistant", + "content": "by using a lower fat cheese like mozzarella" + }, + { + "role": "user", + "content": "is there an ingredient with which I could dust the crackers to help cut down their greasiness without dramatically increasing their carbohydrate count?" + }, + { + "role": "assistant", + "content": "whole wheat, whole grain, and oat flour are much more friendly to diabetics" + }, + { + "role": "user", + "content": "Anything else that would help?" + } + ], + "answers": [ + "You could even try something exotic like mesquite or yellow pea flour", + "You could even try something exotic like mesquite or yellow pea flour", + ".I think you'd benefit by adding some flour to absorb some of the oil. Try starting with a 1/4 to 1/3 ratio of flour to cheese.", + "You could even try something exotic like mesquite or yellow pea flour." + ] + }, + { + "ctxs": [ + { + "title": "How do I make my cheese \"crackers\" less greasy?", + "text": "Real cheese crackers are always going to be a little greasy. You can reduce this by using a lower fat cheese like mozzarella.I think you'd benefit by adding some flour to absorb some of the oil. Try starting with a 1/4 to 1/3 ratio of flour to cheese. From what I understand, whole wheat, whole grain, and oat flour are much more friendly to diabetics. You could even try something exotic like mesquite or yellow pea flour." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make my cheese \"crackers\" less greasy?" + }, + { + "role": "assistant", + "content": "by using a lower fat cheese like mozzarella" + }, + { + "role": "user", + "content": "is there an ingredient with which I could dust the crackers to help cut down their greasiness without dramatically increasing their carbohydrate count?" + }, + { + "role": "assistant", + "content": "whole wheat, whole grain, and oat flour are much more friendly to diabetics" + }, + { + "role": "user", + "content": "Anything else that would help?" + }, + { + "role": "assistant", + "content": "You could even try something exotic like mesquite or yellow pea flour" + }, + { + "role": "user", + "content": "And I can add this to the shredded cheddar? People seem to be drawn to cheddar." + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is there a difference between infused oil and adding the ingredient?", + "text": "There certainly are differences. Specifically regarding lemon there are differences not only in taste, because the lemon olive oil is flavored using the zest of a lemon, but also in acidity. Lemon juice is very acidic, olive oil is not. There are plenty of times where it is completely inappropriate to add an acid.A better comparison would instead be lemon infused olive oil compared to olive oil and lemon zest. There would still be a difference, but it would be less noticeable. The infused olive oil has had more opportunity to capture the fat soluble flavor compounds in the lemon zest, however the flavor compounds that aren't fat soluble will be forever lost.That is generally the trade-off when it comes to any infused oil. You will get lots of the fat soluble flavor compounds, but you will lose the non-fat soluble flavor compounds.As for difference of use in the olive oil and lemon juice case, yes, definitely. You can't always add acids to foods. In the lemon zest case, apart from the slight flavor difference, there's also a texture difference. Of course, if you want something very smooth, pieces of zest wouldn't be a good thing. Apart from those though, not really. All of these differences still apply both in uncooked as well as cooked preparations." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there a difference between infused oil and adding the ingredient?" + } + ], + "answers": [ + "There certainly are differences", + "There certainly are differences", + "There certainly are differences", + "There certainly are differences." + ] + }, + { + "ctxs": [ + { + "title": "Is there a difference between infused oil and adding the ingredient?", + "text": "There certainly are differences. Specifically regarding lemon there are differences not only in taste, because the lemon olive oil is flavored using the zest of a lemon, but also in acidity. Lemon juice is very acidic, olive oil is not. There are plenty of times where it is completely inappropriate to add an acid.A better comparison would instead be lemon infused olive oil compared to olive oil and lemon zest. There would still be a difference, but it would be less noticeable. The infused olive oil has had more opportunity to capture the fat soluble flavor compounds in the lemon zest, however the flavor compounds that aren't fat soluble will be forever lost.That is generally the trade-off when it comes to any infused oil. You will get lots of the fat soluble flavor compounds, but you will lose the non-fat soluble flavor compounds.As for difference of use in the olive oil and lemon juice case, yes, definitely. You can't always add acids to foods. In the lemon zest case, apart from the slight flavor difference, there's also a texture difference. Of course, if you want something very smooth, pieces of zest wouldn't be a good thing. Apart from those though, not really. All of these differences still apply both in uncooked as well as cooked preparations." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there a difference between infused oil and adding the ingredient?" + }, + { + "role": "assistant", + "content": "There certainly are differences" + }, + { + "role": "user", + "content": "is there any difference between using an olive oil infused with lemon and a regular olive oil and adding lemon juice?" + } + ], + "answers": [ + "The infused olive oil has had more opportunity to capture the fat soluble flavor compounds in the lemon zest, however the flavor compounds that aren't fat soluble will be forever lost", + "The infused olive oil has had more opportunity to capture the fat soluble flavor compounds in the lemon zest, however the flavor compounds that aren't fat soluble will be forever lost", + "in taste, because the lemon olive oil is flavored using the zest of a lemon, but also in acidity.", + "Specifically regarding lemon there are differences not only in taste, because the lemon olive oil is flavored using the zest of a lemon, but also in acidity." + ] + }, + { + "ctxs": [ + { + "title": "Is there a difference between infused oil and adding the ingredient?", + "text": "There certainly are differences. Specifically regarding lemon there are differences not only in taste, because the lemon olive oil is flavored using the zest of a lemon, but also in acidity. Lemon juice is very acidic, olive oil is not. There are plenty of times where it is completely inappropriate to add an acid.A better comparison would instead be lemon infused olive oil compared to olive oil and lemon zest. There would still be a difference, but it would be less noticeable. The infused olive oil has had more opportunity to capture the fat soluble flavor compounds in the lemon zest, however the flavor compounds that aren't fat soluble will be forever lost.That is generally the trade-off when it comes to any infused oil. You will get lots of the fat soluble flavor compounds, but you will lose the non-fat soluble flavor compounds.As for difference of use in the olive oil and lemon juice case, yes, definitely. You can't always add acids to foods. In the lemon zest case, apart from the slight flavor difference, there's also a texture difference. Of course, if you want something very smooth, pieces of zest wouldn't be a good thing. Apart from those though, not really. All of these differences still apply both in uncooked as well as cooked preparations." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there a difference between infused oil and adding the ingredient?" + }, + { + "role": "assistant", + "content": "There certainly are differences" + }, + { + "role": "user", + "content": "is there any difference between using an olive oil infused with lemon and a regular olive oil and adding lemon juice?" + }, + { + "role": "assistant", + "content": "The infused olive oil has had more opportunity to capture the fat soluble flavor compounds in the lemon zest, however the flavor compounds that aren't fat soluble will be forever lost" + }, + { + "role": "user", + "content": "Do they only apply when not cooking with the oil?" + } + ], + "answers": [ + "All of these differences still apply both in uncooked as well as cooked preparations.", + "All of these differences still apply both in uncooked as well as cooked preparations.", + "All of these differences still apply both in uncooked as well as cooked preparations.", + "All of these differences still apply both in uncooked as well as cooked preparations." + ] + }, + { + "ctxs": [ + { + "title": "Is there a difference between infused oil and adding the ingredient?", + "text": "There certainly are differences. Specifically regarding lemon there are differences not only in taste, because the lemon olive oil is flavored using the zest of a lemon, but also in acidity. Lemon juice is very acidic, olive oil is not. There are plenty of times where it is completely inappropriate to add an acid.A better comparison would instead be lemon infused olive oil compared to olive oil and lemon zest. There would still be a difference, but it would be less noticeable. The infused olive oil has had more opportunity to capture the fat soluble flavor compounds in the lemon zest, however the flavor compounds that aren't fat soluble will be forever lost.That is generally the trade-off when it comes to any infused oil. You will get lots of the fat soluble flavor compounds, but you will lose the non-fat soluble flavor compounds.As for difference of use in the olive oil and lemon juice case, yes, definitely. You can't always add acids to foods. In the lemon zest case, apart from the slight flavor difference, there's also a texture difference. Of course, if you want something very smooth, pieces of zest wouldn't be a good thing. Apart from those though, not really. All of these differences still apply both in uncooked as well as cooked preparations." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there a difference between infused oil and adding the ingredient?" + }, + { + "role": "assistant", + "content": "There certainly are differences" + }, + { + "role": "user", + "content": "is there any difference between using an olive oil infused with lemon and a regular olive oil and adding lemon juice?" + }, + { + "role": "assistant", + "content": "The infused olive oil has had more opportunity to capture the fat soluble flavor compounds in the lemon zest, however the flavor compounds that aren't fat soluble will be forever lost" + }, + { + "role": "user", + "content": "Do they only apply when not cooking with the oil?" + }, + { + "role": "assistant", + "content": "All of these differences still apply both in uncooked as well as cooked preparations." + }, + { + "role": "user", + "content": "IS there any health difference between the two?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is there a difference between infused oil and adding the ingredient?", + "text": "There certainly are differences. Specifically regarding lemon there are differences not only in taste, because the lemon olive oil is flavored using the zest of a lemon, but also in acidity. Lemon juice is very acidic, olive oil is not. There are plenty of times where it is completely inappropriate to add an acid.A better comparison would instead be lemon infused olive oil compared to olive oil and lemon zest. There would still be a difference, but it would be less noticeable. The infused olive oil has had more opportunity to capture the fat soluble flavor compounds in the lemon zest, however the flavor compounds that aren't fat soluble will be forever lost.That is generally the trade-off when it comes to any infused oil. You will get lots of the fat soluble flavor compounds, but you will lose the non-fat soluble flavor compounds.As for difference of use in the olive oil and lemon juice case, yes, definitely. You can't always add acids to foods. In the lemon zest case, apart from the slight flavor difference, there's also a texture difference. Of course, if you want something very smooth, pieces of zest wouldn't be a good thing. Apart from those though, not really. All of these differences still apply both in uncooked as well as cooked preparations." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there a difference between infused oil and adding the ingredient?" + }, + { + "role": "assistant", + "content": "There certainly are differences" + }, + { + "role": "user", + "content": "is there any difference between using an olive oil infused with lemon and a regular olive oil and adding lemon juice?" + }, + { + "role": "assistant", + "content": "The infused olive oil has had more opportunity to capture the fat soluble flavor compounds in the lemon zest, however the flavor compounds that aren't fat soluble will be forever lost" + }, + { + "role": "user", + "content": "Do they only apply when not cooking with the oil?" + }, + { + "role": "assistant", + "content": "All of these differences still apply both in uncooked as well as cooked preparations." + }, + { + "role": "user", + "content": "IS there any health difference between the two?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there any taste difference between the two?" + } + ], + "answers": [ + "That is generally the trade-off when it comes to any infused oil. You will get lots of the fat soluble flavor compounds, but you will lose the non-fat soluble flavor compounds", + "That is generally the trade-off when it comes to any infused oil. You will get lots of the fat soluble flavor compounds, but you will lose the non-fat soluble flavor compounds", + "You will get lots of the fat soluble flavor compounds, but you will lose the non-fat soluble flavor compounds.", + "Specifically regarding lemon there are differences not only in taste, because the lemon olive oil is flavored using the zest of a lemon, but also in acidity." + ] + }, + { + "ctxs": [ + { + "title": "Is there a difference between infused oil and adding the ingredient?", + "text": "There certainly are differences. Specifically regarding lemon there are differences not only in taste, because the lemon olive oil is flavored using the zest of a lemon, but also in acidity. Lemon juice is very acidic, olive oil is not. There are plenty of times where it is completely inappropriate to add an acid.A better comparison would instead be lemon infused olive oil compared to olive oil and lemon zest. There would still be a difference, but it would be less noticeable. The infused olive oil has had more opportunity to capture the fat soluble flavor compounds in the lemon zest, however the flavor compounds that aren't fat soluble will be forever lost.That is generally the trade-off when it comes to any infused oil. You will get lots of the fat soluble flavor compounds, but you will lose the non-fat soluble flavor compounds.As for difference of use in the olive oil and lemon juice case, yes, definitely. You can't always add acids to foods. In the lemon zest case, apart from the slight flavor difference, there's also a texture difference. Of course, if you want something very smooth, pieces of zest wouldn't be a good thing. Apart from those though, not really. All of these differences still apply both in uncooked as well as cooked preparations." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there a difference between infused oil and adding the ingredient?" + }, + { + "role": "assistant", + "content": "There certainly are differences" + }, + { + "role": "user", + "content": "is there any difference between using an olive oil infused with lemon and a regular olive oil and adding lemon juice?" + }, + { + "role": "assistant", + "content": "The infused olive oil has had more opportunity to capture the fat soluble flavor compounds in the lemon zest, however the flavor compounds that aren't fat soluble will be forever lost" + }, + { + "role": "user", + "content": "Do they only apply when not cooking with the oil?" + }, + { + "role": "assistant", + "content": "All of these differences still apply both in uncooked as well as cooked preparations." + }, + { + "role": "user", + "content": "IS there any health difference between the two?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there any taste difference between the two?" + }, + { + "role": "assistant", + "content": "That is generally the trade-off when it comes to any infused oil. You will get lots of the fat soluble flavor compounds, but you will lose the non-fat soluble flavor compounds" + }, + { + "role": "user", + "content": "Does adding ingredients change the solubility?" + } + ], + "answers": [ + "you will lose the non-fat soluble flavor compounds", + "you will lose the non-fat soluble flavor compounds", + "olive oil has had more opportunity to capture the fat soluble flavor compounds in the lemon zest, however the flavor compounds that aren't fat soluble will be forever lost", + "You will get lots of the fat soluble flavor compounds, but you will lose the non-fat soluble flavor compounds.As for difference of use in the olive oil and lemon juice case, yes, definitely." + ] + }, + { + "ctxs": [ + { + "title": "Bean selection for a chili recipe", + "text": "I thought I hated chili growing up because my mother made it with straight kidney beans. I was pleasantly surprised to marry into a family where the family chili recipe uses chili beans - kidney beans in a spicy sauce. This family chili recipe has won an office chili cook-off, and I think it is in large part due to the can of chili beans. I know it's a classic, but I think it would work well with your chili. I'd also suggest cumin and a generous amount of chili powder. Your chili will be even better if the chili powder is homemade." + } + ], + "messages": [ + { + "role": "user", + "content": "Hiya, I am working on a chili and I need some advise on what bean to use?" + } + ], + "answers": [ + "I thought I hated chili growing up because my mother made it with straight kidney beans", + "I thought I hated chili growing up because my mother made it with straight kidney beans", + "chili beans - kidney beans in a spicy sauce", + "chili beans - kidney beans in a spicy sauce." + ] + }, + { + "ctxs": [ + { + "title": "Bean selection for a chili recipe", + "text": "I thought I hated chili growing up because my mother made it with straight kidney beans. I was pleasantly surprised to marry into a family where the family chili recipe uses chili beans - kidney beans in a spicy sauce. This family chili recipe has won an office chili cook-off, and I think it is in large part due to the can of chili beans. I know it's a classic, but I think it would work well with your chili. I'd also suggest cumin and a generous amount of chili powder. Your chili will be even better if the chili powder is homemade." + } + ], + "messages": [ + { + "role": "user", + "content": "Hiya, I am working on a chili and I need some advise on what bean to use?" + }, + { + "role": "assistant", + "content": "I thought I hated chili growing up because my mother made it with straight kidney beans" + }, + { + "role": "user", + "content": "Any thoughts on what bean combinations go well together?" + } + ], + "answers": [ + "I'd also suggest cumin and a generous amount of chili powder", + "I'd also suggest cumin and a generous amount of chili powder", + "kidney beans in a spicy sauce.", + "the family chili recipe uses chili beans - kidney beans in a spicy sauce." + ] + }, + { + "ctxs": [ + { + "title": "Bean selection for a chili recipe", + "text": "I thought I hated chili growing up because my mother made it with straight kidney beans. I was pleasantly surprised to marry into a family where the family chili recipe uses chili beans - kidney beans in a spicy sauce. This family chili recipe has won an office chili cook-off, and I think it is in large part due to the can of chili beans. I know it's a classic, but I think it would work well with your chili. I'd also suggest cumin and a generous amount of chili powder. Your chili will be even better if the chili powder is homemade." + } + ], + "messages": [ + { + "role": "user", + "content": "Hiya, I am working on a chili and I need some advise on what bean to use?" + }, + { + "role": "assistant", + "content": "I thought I hated chili growing up because my mother made it with straight kidney beans" + }, + { + "role": "user", + "content": "Any thoughts on what bean combinations go well together?" + }, + { + "role": "assistant", + "content": "I'd also suggest cumin and a generous amount of chili powder" + }, + { + "role": "user", + "content": "That sounds like a good group of beans and spices. Do you think those beans would work well with grilled chilies?" + } + ], + "answers": [ + "I know it's a classic, but I think it would work well with your chili", + "I know it's a classic, but I think it would work well with your chili", + "chili beans", + "kidney beans in a spicy sauce." + ] + }, + { + "ctxs": [ + { + "title": "What makes bread mold grow; light, air or both?", + "text": "Mold grows best in warm, moist conditions. It's a fungus, not a plant; light has nothing to do with it. Fresh air doesn't really make it grow either, but circulating air does help reduce condensation, depriving mold of moisture. So you really don't want to seal a breadbox - that'll just help create a nice moist environment for the mold to grow in.Breadboxes are really just about keeping other pests away from your bread, while still being able to keep it at room temperature. (It goes stale faster in the fridge.) If you're worried about mold growth, you probably just want to freeze some of the bread." + } + ], + "messages": [ + { + "role": "user", + "content": "What makes bread mold grow; light, air or both?" + } + ], + "answers": [ + "Mold grows best in warm, moist conditions", + "Mold grows best in warm, moist conditions", + "It's a fungus, not a plant; light has nothing to do with it. Fresh air doesn't really make it grow either, but circulating air does help reduce condensation, depriving mold of moisture.", + "Mold grows best in warm, moist conditions." + ] + }, + { + "ctxs": [ + { + "title": "What makes bread mold grow; light, air or both?", + "text": "Mold grows best in warm, moist conditions. It's a fungus, not a plant; light has nothing to do with it. Fresh air doesn't really make it grow either, but circulating air does help reduce condensation, depriving mold of moisture. So you really don't want to seal a breadbox - that'll just help create a nice moist environment for the mold to grow in.Breadboxes are really just about keeping other pests away from your bread, while still being able to keep it at room temperature. (It goes stale faster in the fridge.) If you're worried about mold growth, you probably just want to freeze some of the bread." + } + ], + "messages": [ + { + "role": "user", + "content": "What makes bread mold grow; light, air or both?" + }, + { + "role": "assistant", + "content": "Mold grows best in warm, moist conditions" + }, + { + "role": "user", + "content": "should I keep air out of my breadbox?" + } + ], + "answers": [ + "Fresh air doesn't really make it grow either, but circulating air does help reduce condensation, depriving mold of moisture", + "Fresh air doesn't really make it grow either, but circulating air does help reduce condensation, depriving mold of moisture", + "So you really don't want to seal a breadbox - that'll just help create a nice moist environment for the mold to grow in.", + "but circulating air does help reduce condensation, depriving mold of moisture." + ] + }, + { + "ctxs": [ + { + "title": "What makes bread mold grow; light, air or both?", + "text": "Mold grows best in warm, moist conditions. It's a fungus, not a plant; light has nothing to do with it. Fresh air doesn't really make it grow either, but circulating air does help reduce condensation, depriving mold of moisture. So you really don't want to seal a breadbox - that'll just help create a nice moist environment for the mold to grow in.Breadboxes are really just about keeping other pests away from your bread, while still being able to keep it at room temperature. (It goes stale faster in the fridge.) If you're worried about mold growth, you probably just want to freeze some of the bread." + } + ], + "messages": [ + { + "role": "user", + "content": "What makes bread mold grow; light, air or both?" + }, + { + "role": "assistant", + "content": "Mold grows best in warm, moist conditions" + }, + { + "role": "user", + "content": "should I keep air out of my breadbox?" + }, + { + "role": "assistant", + "content": "Fresh air doesn't really make it grow either, but circulating air does help reduce condensation, depriving mold of moisture" + }, + { + "role": "user", + "content": "can you give me some more tips?" + } + ], + "answers": [ + "you really don't want to seal a breadbox - that'll just help create a nice moist environment for the mold to grow in", + "you really don't want to seal a breadbox - that'll just help create a nice moist environment for the mold to grow in", + "So you really don't want to seal a breadbox - that'll just help create a nice moist environment", + "you really don't want to seal a breadbox" + ] + }, + { + "ctxs": [ + { + "title": "When and how much flour do I add when mixing dough?", + "text": "I'll convert my comment into an answer, based on your request for help or suggestions. Bread formulas are created using the \"Baker's Percentage Method\". It is expressed in the amount of liquid in ratio to the amount of flour. This percentage varies according to the style of bread, but within each style produces accurate results when using weight measurement. Using volumetric measurement, especially for flour, is highly inaccurate because many variables can influence how much flour fits into a measuring cup (grind, humidity, compaction...etc). That is why these kinds of recipes often suggest a range, and put the baker in the position of guessing.Using a scale, and weighing your ingredients according to the baker's percentage of a recipe, removes the guess work." + } + ], + "messages": [ + { + "role": "user", + "content": "When and how much flour do I add when mixing dough?" + } + ], + "answers": [ + "Bread formulas are created using the \"Baker's Percentage Method", + "Bread formulas are created using the \"Baker's Percentage Method", + "Using a scale, and weighing your ingredients according to the baker's percentage of a recipe", + "Bread formulas are created using the \"Baker's Percentage Method\"" + ] + }, + { + "ctxs": [ + { + "title": "When and how much flour do I add when mixing dough?", + "text": "I'll convert my comment into an answer, based on your request for help or suggestions. Bread formulas are created using the \"Baker's Percentage Method\". It is expressed in the amount of liquid in ratio to the amount of flour. This percentage varies according to the style of bread, but within each style produces accurate results when using weight measurement. Using volumetric measurement, especially for flour, is highly inaccurate because many variables can influence how much flour fits into a measuring cup (grind, humidity, compaction...etc). That is why these kinds of recipes often suggest a range, and put the baker in the position of guessing.Using a scale, and weighing your ingredients according to the baker's percentage of a recipe, removes the guess work." + } + ], + "messages": [ + { + "role": "user", + "content": "When and how much flour do I add when mixing dough?" + }, + { + "role": "assistant", + "content": "Bread formulas are created using the \"Baker's Percentage Method" + }, + { + "role": "user", + "content": "My problem is knowing when to stop adding flour during mixing/kneading" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "When and how much flour do I add when mixing dough?", + "text": "I'll convert my comment into an answer, based on your request for help or suggestions. Bread formulas are created using the \"Baker's Percentage Method\". It is expressed in the amount of liquid in ratio to the amount of flour. This percentage varies according to the style of bread, but within each style produces accurate results when using weight measurement. Using volumetric measurement, especially for flour, is highly inaccurate because many variables can influence how much flour fits into a measuring cup (grind, humidity, compaction...etc). That is why these kinds of recipes often suggest a range, and put the baker in the position of guessing.Using a scale, and weighing your ingredients according to the baker's percentage of a recipe, removes the guess work." + } + ], + "messages": [ + { + "role": "user", + "content": "When and how much flour do I add when mixing dough?" + }, + { + "role": "assistant", + "content": "Bread formulas are created using the \"Baker's Percentage Method" + }, + { + "role": "user", + "content": "My problem is knowing when to stop adding flour during mixing/kneading" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "My questions is, when they say use 2 1/2 to 3 1/2 cups of flour but no more. How do I know when to stop?" + } + ], + "answers": [ + "This percentage varies according to the style of bread, but within each style produces accurate results when using weight measurement", + "This percentage varies according to the style of bread, but within each style produces accurate results when using weight measurement", + "Using volumetric measurement, especially for flour, is highly inaccurate because many variables can influence how much flour fits into a measuring cup (grind, humidity, compaction...etc).", + "Using a scale, and weighing your ingredients according to the baker's percentage of a recipe, removes the guess work." + ] + }, + { + "ctxs": [ + { + "title": "When and how much flour do I add when mixing dough?", + "text": "I'll convert my comment into an answer, based on your request for help or suggestions. Bread formulas are created using the \"Baker's Percentage Method\". It is expressed in the amount of liquid in ratio to the amount of flour. This percentage varies according to the style of bread, but within each style produces accurate results when using weight measurement. Using volumetric measurement, especially for flour, is highly inaccurate because many variables can influence how much flour fits into a measuring cup (grind, humidity, compaction...etc). That is why these kinds of recipes often suggest a range, and put the baker in the position of guessing.Using a scale, and weighing your ingredients according to the baker's percentage of a recipe, removes the guess work." + } + ], + "messages": [ + { + "role": "user", + "content": "When and how much flour do I add when mixing dough?" + }, + { + "role": "assistant", + "content": "Bread formulas are created using the \"Baker's Percentage Method" + }, + { + "role": "user", + "content": "My problem is knowing when to stop adding flour during mixing/kneading" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "My questions is, when they say use 2 1/2 to 3 1/2 cups of flour but no more. How do I know when to stop?" + }, + { + "role": "assistant", + "content": "This percentage varies according to the style of bread, but within each style produces accurate results when using weight measurement" + }, + { + "role": "user", + "content": "I have ruined a few loaves as they came out heavy and dense. How do I know when to stop adding flour and let the gluten take care of the stickiness?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "When and how much flour do I add when mixing dough?", + "text": "I'll convert my comment into an answer, based on your request for help or suggestions. Bread formulas are created using the \"Baker's Percentage Method\". It is expressed in the amount of liquid in ratio to the amount of flour. This percentage varies according to the style of bread, but within each style produces accurate results when using weight measurement. Using volumetric measurement, especially for flour, is highly inaccurate because many variables can influence how much flour fits into a measuring cup (grind, humidity, compaction...etc). That is why these kinds of recipes often suggest a range, and put the baker in the position of guessing.Using a scale, and weighing your ingredients according to the baker's percentage of a recipe, removes the guess work." + } + ], + "messages": [ + { + "role": "user", + "content": "When and how much flour do I add when mixing dough?" + }, + { + "role": "assistant", + "content": "Bread formulas are created using the \"Baker's Percentage Method" + }, + { + "role": "user", + "content": "My problem is knowing when to stop adding flour during mixing/kneading" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "My questions is, when they say use 2 1/2 to 3 1/2 cups of flour but no more. How do I know when to stop?" + }, + { + "role": "assistant", + "content": "This percentage varies according to the style of bread, but within each style produces accurate results when using weight measurement" + }, + { + "role": "user", + "content": "I have ruined a few loaves as they came out heavy and dense. How do I know when to stop adding flour and let the gluten take care of the stickiness?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "When do I add flour and when do I just wait?" + } + ], + "answers": [ + "Using a scale, and weighing your ingredients according to the baker's percentage of a recipe, removes the guess work", + "Using a scale, and weighing your ingredients according to the baker's percentage of a recipe, removes the guess work", + "Using a scale, and weighing your ingredients according to the baker's percentage of a recipe, removes the guess work", + "Using a scale, and weighing your ingredients according to the baker's percentage of a recipe, removes the guess work" + ] + }, + { + "ctxs": [ + { + "title": "What are the consequences of infusing a tea bag longer than recommended?", + "text": "It's all about balance: the fresh bright and stimulating effect of the early part of brewing, first minute or so, versus the calming deep flavours of the later part of brewing.some folks use more tea for less time to achieve that first effect; conversely, less for longer for the latter.stewing for 10min spoils a proper English cuppa.One trick worth trying with bags is to dip briefly in a small amount of boiling water and discard: this is to rid the 'dust'. One can then steep the 'fannings' longer without too strong a pot.Interestingly, green tea is traditionally rinsed this way more for hygiene than flavour." + } + ], + "messages": [ + { + "role": "user", + "content": "What are the consequences of infusing a tea bag longer than recommended?" + } + ], + "answers": [ + "It's all about balance: the fresh bright and stimulating effect of the early part of brewing, first minute or so, versus the calming deep flavours of the later part of brewing", + "It's all about balance: the fresh bright and stimulating effect of the early part of brewing, first minute or so, versus the calming deep flavours of the later part of brewing", + "stewing for 10min spoils a proper English cuppa.One trick worth trying with bags is to dip briefly in a small amount of boiling water and discard", + "It's all about balance: the fresh bright and stimulating effect of the early part of brewing, first minute or so, versus the calming deep flavours of the later part of brewing" + ] + }, + { + "ctxs": [ + { + "title": "What are the consequences of infusing a tea bag longer than recommended?", + "text": "It's all about balance: the fresh bright and stimulating effect of the early part of brewing, first minute or so, versus the calming deep flavours of the later part of brewing.some folks use more tea for less time to achieve that first effect; conversely, less for longer for the latter.stewing for 10min spoils a proper English cuppa.One trick worth trying with bags is to dip briefly in a small amount of boiling water and discard: this is to rid the 'dust'. One can then steep the 'fannings' longer without too strong a pot.Interestingly, green tea is traditionally rinsed this way more for hygiene than flavour." + } + ], + "messages": [ + { + "role": "user", + "content": "What are the consequences of infusing a tea bag longer than recommended?" + }, + { + "role": "assistant", + "content": "It's all about balance: the fresh bright and stimulating effect of the early part of brewing, first minute or so, versus the calming deep flavours of the later part of brewing" + }, + { + "role": "user", + "content": "Is it harmful?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What are the consequences of infusing a tea bag longer than recommended?", + "text": "It's all about balance: the fresh bright and stimulating effect of the early part of brewing, first minute or so, versus the calming deep flavours of the later part of brewing.some folks use more tea for less time to achieve that first effect; conversely, less for longer for the latter.stewing for 10min spoils a proper English cuppa.One trick worth trying with bags is to dip briefly in a small amount of boiling water and discard: this is to rid the 'dust'. One can then steep the 'fannings' longer without too strong a pot.Interestingly, green tea is traditionally rinsed this way more for hygiene than flavour." + } + ], + "messages": [ + { + "role": "user", + "content": "What are the consequences of infusing a tea bag longer than recommended?" + }, + { + "role": "assistant", + "content": "It's all about balance: the fresh bright and stimulating effect of the early part of brewing, first minute or so, versus the calming deep flavours of the later part of brewing" + }, + { + "role": "user", + "content": "Is it harmful?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Does it compromise the flavor?" + } + ], + "answers": [ + "stewing for 10min spoils a proper English cuppa", + "stewing for 10min spoils a proper English cuppa", + "stewing for 10min spoils a proper English cuppa", + "stewing for 10min spoils a proper English cuppa" + ] + }, + { + "ctxs": [ + { + "title": "What are the consequences of infusing a tea bag longer than recommended?", + "text": "It's all about balance: the fresh bright and stimulating effect of the early part of brewing, first minute or so, versus the calming deep flavours of the later part of brewing.some folks use more tea for less time to achieve that first effect; conversely, less for longer for the latter.stewing for 10min spoils a proper English cuppa.One trick worth trying with bags is to dip briefly in a small amount of boiling water and discard: this is to rid the 'dust'. One can then steep the 'fannings' longer without too strong a pot.Interestingly, green tea is traditionally rinsed this way more for hygiene than flavour." + } + ], + "messages": [ + { + "role": "user", + "content": "What are the consequences of infusing a tea bag longer than recommended?" + }, + { + "role": "assistant", + "content": "It's all about balance: the fresh bright and stimulating effect of the early part of brewing, first minute or so, versus the calming deep flavours of the later part of brewing" + }, + { + "role": "user", + "content": "Is it harmful?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Does it compromise the flavor?" + }, + { + "role": "assistant", + "content": "stewing for 10min spoils a proper English cuppa" + }, + { + "role": "user", + "content": "Is black tea any different?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Making patties from half-cooked ground beef", + "text": "For my part, I suggest you explore the wonders of Spaghetti, and that most American of dishes, the \"Sloppy Joe.\" You can try adding binders like egg and/or peanut butter (or bananas if you're vegan, har har) in order to firm up your beef for pan frying (forget the grill, it ain't happenin), but, while that will help, it'll definitely change the flavor...possibly for the better. I've been known to add those things to regular ground beef (Also, applesauce, which will not help your problem here, but is quite tasty)." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I make patties from half-cooked ground beef?" + } + ], + "answers": [ + "You can try adding binders like egg and/or peanut butter (or bananas if you're vegan, har har) in order to firm up your beef for pan frying", + "You can try adding binders like egg and/or peanut butter (or bananas if you're vegan, har har) in order to firm up your beef for pan frying", + "You can try adding binders like egg and/or peanut butter (or bananas if you're vegan, har har) in order to firm up your beef for pan frying", + "You can try adding binders like egg and/or peanut butter (or bananas if you're vegan, har har) in order to firm up your beef for pan frying" + ] + }, + { + "ctxs": [ + { + "title": "Making patties from half-cooked ground beef", + "text": "For my part, I suggest you explore the wonders of Spaghetti, and that most American of dishes, the \"Sloppy Joe.\" You can try adding binders like egg and/or peanut butter (or bananas if you're vegan, har har) in order to firm up your beef for pan frying (forget the grill, it ain't happenin), but, while that will help, it'll definitely change the flavor...possibly for the better. I've been known to add those things to regular ground beef (Also, applesauce, which will not help your problem here, but is quite tasty)." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I make patties from half-cooked ground beef?" + }, + { + "role": "assistant", + "content": "You can try adding binders like egg and/or peanut butter (or bananas if you're vegan, har har) in order to firm up your beef for pan frying" + }, + { + "role": "user", + "content": "Do I need to add anything else to it besides the binder?" + } + ], + "answers": [ + "I've been known to add those things to regular ground beef", + "I've been known to add those things to regular ground beef", + "You can try adding binders like egg and/or peanut butter", + "I've been known to add those things to regular ground beef" + ] + }, + { + "ctxs": [ + { + "title": "Making patties from half-cooked ground beef", + "text": "For my part, I suggest you explore the wonders of Spaghetti, and that most American of dishes, the \"Sloppy Joe.\" You can try adding binders like egg and/or peanut butter (or bananas if you're vegan, har har) in order to firm up your beef for pan frying (forget the grill, it ain't happenin), but, while that will help, it'll definitely change the flavor...possibly for the better. I've been known to add those things to regular ground beef (Also, applesauce, which will not help your problem here, but is quite tasty)." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I make patties from half-cooked ground beef?" + }, + { + "role": "assistant", + "content": "You can try adding binders like egg and/or peanut butter (or bananas if you're vegan, har har) in order to firm up your beef for pan frying" + }, + { + "role": "user", + "content": "Do I need to add anything else to it besides the binder?" + }, + { + "role": "assistant", + "content": "I've been known to add those things to regular ground beef" + }, + { + "role": "user", + "content": "How long can ground beef stay in the fridge before I do this?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Making patties from half-cooked ground beef", + "text": "For my part, I suggest you explore the wonders of Spaghetti, and that most American of dishes, the \"Sloppy Joe.\" You can try adding binders like egg and/or peanut butter (or bananas if you're vegan, har har) in order to firm up your beef for pan frying (forget the grill, it ain't happenin), but, while that will help, it'll definitely change the flavor...possibly for the better. I've been known to add those things to regular ground beef (Also, applesauce, which will not help your problem here, but is quite tasty)." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I make patties from half-cooked ground beef?" + }, + { + "role": "assistant", + "content": "You can try adding binders like egg and/or peanut butter (or bananas if you're vegan, har har) in order to firm up your beef for pan frying" + }, + { + "role": "user", + "content": "Do I need to add anything else to it besides the binder?" + }, + { + "role": "assistant", + "content": "I've been known to add those things to regular ground beef" + }, + { + "role": "user", + "content": "How long can ground beef stay in the fridge before I do this?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do I add the binder to cold or warm ground beef?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Making patties from half-cooked ground beef", + "text": "For my part, I suggest you explore the wonders of Spaghetti, and that most American of dishes, the \"Sloppy Joe.\" You can try adding binders like egg and/or peanut butter (or bananas if you're vegan, har har) in order to firm up your beef for pan frying (forget the grill, it ain't happenin), but, while that will help, it'll definitely change the flavor...possibly for the better. I've been known to add those things to regular ground beef (Also, applesauce, which will not help your problem here, but is quite tasty)." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I make patties from half-cooked ground beef?" + }, + { + "role": "assistant", + "content": "You can try adding binders like egg and/or peanut butter (or bananas if you're vegan, har har) in order to firm up your beef for pan frying" + }, + { + "role": "user", + "content": "Do I need to add anything else to it besides the binder?" + }, + { + "role": "assistant", + "content": "I've been known to add those things to regular ground beef" + }, + { + "role": "user", + "content": "How long can ground beef stay in the fridge before I do this?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do I add the binder to cold or warm ground beef?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Any other tips for cooking ground beef with binders?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why are my dumplings made of evil?", + "text": "Spoiled buttermilk wouldn't give a metallic aftertaste, but I wouldn't expect old baking mix to do so either. I would suspect that your box of bisquick is either contaminated, or you may have gotten a bad box. Sometimes manufacturing processes don't go right, so it might be that your box got far too big a portion of baking powder, or some other component of the mix. In the manufacturing process all the ingredients are supposed to be well mixed but it isn't unheard of for a clod to make it through the process intact. I'd throw the box out." + } + ], + "messages": [ + { + "role": "user", + "content": "Why are my dumplings so bitter?" + } + ], + "answers": [ + "I would suspect that your box of bisquick is either contaminated, or you may have gotten a bad box", + "I would suspect that your box of bisquick is either contaminated, or you may have gotten a bad box", + "I would suspect that your box of bisquick is either contaminated, or you may have gotten a bad box", + "I would suspect that your box of bisquick is either contaminated, or you may have gotten a bad box." + ] + }, + { + "ctxs": [ + { + "title": "Why are my dumplings made of evil?", + "text": "Spoiled buttermilk wouldn't give a metallic aftertaste, but I wouldn't expect old baking mix to do so either. I would suspect that your box of bisquick is either contaminated, or you may have gotten a bad box. Sometimes manufacturing processes don't go right, so it might be that your box got far too big a portion of baking powder, or some other component of the mix. In the manufacturing process all the ingredients are supposed to be well mixed but it isn't unheard of for a clod to make it through the process intact. I'd throw the box out." + } + ], + "messages": [ + { + "role": "user", + "content": "Why are my dumplings so bitter?" + }, + { + "role": "assistant", + "content": "I would suspect that your box of bisquick is either contaminated, or you may have gotten a bad box" + }, + { + "role": "user", + "content": "I used the bisquick earlier in the week with no issue, could it be something else?" + } + ], + "answers": [ + "Spoiled buttermilk wouldn't give a metallic aftertaste", + "Spoiled buttermilk wouldn't give a metallic aftertaste", + "Sometimes manufacturing processes don't go right, so it might be that your box got far too big a portion of baking powder, or some other component of the mix.", + "In the manufacturing process all the ingredients are supposed to be well mixed but it isn't unheard of for a clod to make it through the process intact." + ] + }, + { + "ctxs": [ + { + "title": "Why are my dumplings made of evil?", + "text": "Spoiled buttermilk wouldn't give a metallic aftertaste, but I wouldn't expect old baking mix to do so either. I would suspect that your box of bisquick is either contaminated, or you may have gotten a bad box. Sometimes manufacturing processes don't go right, so it might be that your box got far too big a portion of baking powder, or some other component of the mix. In the manufacturing process all the ingredients are supposed to be well mixed but it isn't unheard of for a clod to make it through the process intact. I'd throw the box out." + } + ], + "messages": [ + { + "role": "user", + "content": "Why are my dumplings so bitter?" + }, + { + "role": "assistant", + "content": "I would suspect that your box of bisquick is either contaminated, or you may have gotten a bad box" + }, + { + "role": "user", + "content": "I used the bisquick earlier in the week with no issue, could it be something else?" + }, + { + "role": "assistant", + "content": "Spoiled buttermilk wouldn't give a metallic aftertaste" + }, + { + "role": "user", + "content": "The buttermilk was purchased just a few days before, well within its expiration date, but I used cornstarch and several vegetables too. Could those have been the culprit?" + } + ], + "answers": [ + "too big a portion", + "too big a portion", + "Sometimes manufacturing processes don't go right, so it might be that your box got far too big a portion of baking powder", + "too big a portion" + ] + }, + { + "ctxs": [ + { + "title": "Why are my dumplings made of evil?", + "text": "Spoiled buttermilk wouldn't give a metallic aftertaste, but I wouldn't expect old baking mix to do so either. I would suspect that your box of bisquick is either contaminated, or you may have gotten a bad box. Sometimes manufacturing processes don't go right, so it might be that your box got far too big a portion of baking powder, or some other component of the mix. In the manufacturing process all the ingredients are supposed to be well mixed but it isn't unheard of for a clod to make it through the process intact. I'd throw the box out." + } + ], + "messages": [ + { + "role": "user", + "content": "Why are my dumplings so bitter?" + }, + { + "role": "assistant", + "content": "I would suspect that your box of bisquick is either contaminated, or you may have gotten a bad box" + }, + { + "role": "user", + "content": "I used the bisquick earlier in the week with no issue, could it be something else?" + }, + { + "role": "assistant", + "content": "Spoiled buttermilk wouldn't give a metallic aftertaste" + }, + { + "role": "user", + "content": "The buttermilk was purchased just a few days before, well within its expiration date, but I used cornstarch and several vegetables too. Could those have been the culprit?" + }, + { + "role": "assistant", + "content": "too big a portion" + }, + { + "role": "user", + "content": "I did double the recipe, so that must have been it?" + } + ], + "answers": [ + "I would suspect that", + "I would suspect that", + "Sometimes manufacturing processes don't go right, so it might be that your box got far too big a portion of baking powder, or some other component of the mix.", + "I would suspect that" + ] + }, + { + "ctxs": [ + { + "title": "Why are my dumplings made of evil?", + "text": "Spoiled buttermilk wouldn't give a metallic aftertaste, but I wouldn't expect old baking mix to do so either. I would suspect that your box of bisquick is either contaminated, or you may have gotten a bad box. Sometimes manufacturing processes don't go right, so it might be that your box got far too big a portion of baking powder, or some other component of the mix. In the manufacturing process all the ingredients are supposed to be well mixed but it isn't unheard of for a clod to make it through the process intact. I'd throw the box out." + } + ], + "messages": [ + { + "role": "user", + "content": "Why are my dumplings so bitter?" + }, + { + "role": "assistant", + "content": "I would suspect that your box of bisquick is either contaminated, or you may have gotten a bad box" + }, + { + "role": "user", + "content": "I used the bisquick earlier in the week with no issue, could it be something else?" + }, + { + "role": "assistant", + "content": "Spoiled buttermilk wouldn't give a metallic aftertaste" + }, + { + "role": "user", + "content": "The buttermilk was purchased just a few days before, well within its expiration date, but I used cornstarch and several vegetables too. Could those have been the culprit?" + }, + { + "role": "assistant", + "content": "too big a portion" + }, + { + "role": "user", + "content": "I did double the recipe, so that must have been it?" + }, + { + "role": "assistant", + "content": "I would suspect that" + }, + { + "role": "user", + "content": "Is there anything else you could think of that could have gone wrong?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Question about consistency of homemade ice cream", + "text": "It may freeze hard, that depends upon the sugar and salt content and any other ingredients, like alcohol, that don't freeze solidly. If it does freeze hard it should be like store-bought ice cream, not icy. Ice cream that seems like softserve before it goes into the freezer should not crystallize. If it does, that usually means that it wasn't packed properly. Be sure that you pack the ice cream in an airtight container, with as little air as possible in the container, and that it isn't allowed to melt before packing." + } + ], + "messages": [ + { + "role": "user", + "content": "When I make homemade ice cream with custard, will it freeze hard or more like soft serve?" + } + ], + "answers": [ + "It may freeze hard, that depends upon the sugar and salt content and any other ingredients, like alcohol, that don't freeze solidly", + "It may freeze hard, that depends upon the sugar and salt content and any other ingredients, like alcohol, that don't freeze solidly", + "It may freeze hard, that depends upon the sugar and salt content and any other ingredients, like alcohol, that don't freeze solidly.", + "It may freeze hard, that depends upon the sugar and salt content and any other ingredients, like alcohol, that don't freeze solidly. If it does freeze hard it should be like store-bought ice cream" + ] + }, + { + "ctxs": [ + { + "title": "Question about consistency of homemade ice cream", + "text": "It may freeze hard, that depends upon the sugar and salt content and any other ingredients, like alcohol, that don't freeze solidly. If it does freeze hard it should be like store-bought ice cream, not icy. Ice cream that seems like softserve before it goes into the freezer should not crystallize. If it does, that usually means that it wasn't packed properly. Be sure that you pack the ice cream in an airtight container, with as little air as possible in the container, and that it isn't allowed to melt before packing." + } + ], + "messages": [ + { + "role": "user", + "content": "When I make homemade ice cream with custard, will it freeze hard or more like soft serve?" + }, + { + "role": "assistant", + "content": "It may freeze hard, that depends upon the sugar and salt content and any other ingredients, like alcohol, that don't freeze solidly" + }, + { + "role": "user", + "content": "Does it make a difference if I double the recipe?" + } + ], + "answers": [ + "If it does freeze hard it should be like store-bought ice cream, not icy. Ice cream that seems like softserve before it goes into the freezer should not crystallize", + "If it does freeze hard it should be like store-bought ice cream, not icy. Ice cream that seems like softserve before it goes into the freezer should not crystallize", + "If it does freeze hard it should be like store-bought ice cream, not icy. Ice cream that seems like softserve before it goes into the freezer should not crystallize", + "If it does freeze hard it should be like store-bought ice cream, not icy. Ice cream that seems like softserve before it goes into the freezer should not crystallize" + ] + }, + { + "ctxs": [ + { + "title": "Question about consistency of homemade ice cream", + "text": "It may freeze hard, that depends upon the sugar and salt content and any other ingredients, like alcohol, that don't freeze solidly. If it does freeze hard it should be like store-bought ice cream, not icy. Ice cream that seems like softserve before it goes into the freezer should not crystallize. If it does, that usually means that it wasn't packed properly. Be sure that you pack the ice cream in an airtight container, with as little air as possible in the container, and that it isn't allowed to melt before packing." + } + ], + "messages": [ + { + "role": "user", + "content": "When I make homemade ice cream with custard, will it freeze hard or more like soft serve?" + }, + { + "role": "assistant", + "content": "It may freeze hard, that depends upon the sugar and salt content and any other ingredients, like alcohol, that don't freeze solidly" + }, + { + "role": "user", + "content": "Does it make a difference if I double the recipe?" + }, + { + "role": "assistant", + "content": "If it does freeze hard it should be like store-bought ice cream, not icy. Ice cream that seems like softserve before it goes into the freezer should not crystallize" + }, + { + "role": "user", + "content": "Does it matter how long it is in the freezer?" + } + ], + "answers": [ + "If it does, that usually means that it wasn't packed properly", + "If it does, that usually means that it wasn't packed properly", + "If it does, that usually means that it wasn't packed properly", + "If it does, that usually means that it wasn't packed properly" + ] + }, + { + "ctxs": [ + { + "title": "Question about consistency of homemade ice cream", + "text": "It may freeze hard, that depends upon the sugar and salt content and any other ingredients, like alcohol, that don't freeze solidly. If it does freeze hard it should be like store-bought ice cream, not icy. Ice cream that seems like softserve before it goes into the freezer should not crystallize. If it does, that usually means that it wasn't packed properly. Be sure that you pack the ice cream in an airtight container, with as little air as possible in the container, and that it isn't allowed to melt before packing." + } + ], + "messages": [ + { + "role": "user", + "content": "When I make homemade ice cream with custard, will it freeze hard or more like soft serve?" + }, + { + "role": "assistant", + "content": "It may freeze hard, that depends upon the sugar and salt content and any other ingredients, like alcohol, that don't freeze solidly" + }, + { + "role": "user", + "content": "Does it make a difference if I double the recipe?" + }, + { + "role": "assistant", + "content": "If it does freeze hard it should be like store-bought ice cream, not icy. Ice cream that seems like softserve before it goes into the freezer should not crystallize" + }, + { + "role": "user", + "content": "Does it matter how long it is in the freezer?" + }, + { + "role": "assistant", + "content": "If it does, that usually means that it wasn't packed properly" + }, + { + "role": "user", + "content": "How should I pack it?" + } + ], + "answers": [ + "Be sure that you pack the ice cream in an airtight container, with as little air as possible in the container, and that it isn't allowed to melt before packing", + "Be sure that you pack the ice cream in an airtight container, with as little air as possible in the container, and that it isn't allowed to melt before packing", + "Be sure that you pack the ice cream in an airtight container, with as little air as possible in the container, and that it isn't allowed to melt before packing", + "Be sure that you pack the ice cream in an airtight container, with as little air as possible in the container" + ] + }, + { + "ctxs": [ + { + "title": "Question about consistency of homemade ice cream", + "text": "It may freeze hard, that depends upon the sugar and salt content and any other ingredients, like alcohol, that don't freeze solidly. If it does freeze hard it should be like store-bought ice cream, not icy. Ice cream that seems like softserve before it goes into the freezer should not crystallize. If it does, that usually means that it wasn't packed properly. Be sure that you pack the ice cream in an airtight container, with as little air as possible in the container, and that it isn't allowed to melt before packing." + } + ], + "messages": [ + { + "role": "user", + "content": "When I make homemade ice cream with custard, will it freeze hard or more like soft serve?" + }, + { + "role": "assistant", + "content": "It may freeze hard, that depends upon the sugar and salt content and any other ingredients, like alcohol, that don't freeze solidly" + }, + { + "role": "user", + "content": "Does it make a difference if I double the recipe?" + }, + { + "role": "assistant", + "content": "If it does freeze hard it should be like store-bought ice cream, not icy. Ice cream that seems like softserve before it goes into the freezer should not crystallize" + }, + { + "role": "user", + "content": "Does it matter how long it is in the freezer?" + }, + { + "role": "assistant", + "content": "If it does, that usually means that it wasn't packed properly" + }, + { + "role": "user", + "content": "How should I pack it?" + }, + { + "role": "assistant", + "content": "Be sure that you pack the ice cream in an airtight container, with as little air as possible in the container, and that it isn't allowed to melt before packing" + }, + { + "role": "user", + "content": "Can I put add-ins like cookies in it and still freeze it?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Question about consistency of homemade ice cream", + "text": "It may freeze hard, that depends upon the sugar and salt content and any other ingredients, like alcohol, that don't freeze solidly. If it does freeze hard it should be like store-bought ice cream, not icy. Ice cream that seems like softserve before it goes into the freezer should not crystallize. If it does, that usually means that it wasn't packed properly. Be sure that you pack the ice cream in an airtight container, with as little air as possible in the container, and that it isn't allowed to melt before packing." + } + ], + "messages": [ + { + "role": "user", + "content": "When I make homemade ice cream with custard, will it freeze hard or more like soft serve?" + }, + { + "role": "assistant", + "content": "It may freeze hard, that depends upon the sugar and salt content and any other ingredients, like alcohol, that don't freeze solidly" + }, + { + "role": "user", + "content": "Does it make a difference if I double the recipe?" + }, + { + "role": "assistant", + "content": "If it does freeze hard it should be like store-bought ice cream, not icy. Ice cream that seems like softserve before it goes into the freezer should not crystallize" + }, + { + "role": "user", + "content": "Does it matter how long it is in the freezer?" + }, + { + "role": "assistant", + "content": "If it does, that usually means that it wasn't packed properly" + }, + { + "role": "user", + "content": "How should I pack it?" + }, + { + "role": "assistant", + "content": "Be sure that you pack the ice cream in an airtight container, with as little air as possible in the container, and that it isn't allowed to melt before packing" + }, + { + "role": "user", + "content": "Can I put add-ins like cookies in it and still freeze it?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How do I keep the custard from foaming and spilling over?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Question about consistency of homemade ice cream", + "text": "It may freeze hard, that depends upon the sugar and salt content and any other ingredients, like alcohol, that don't freeze solidly. If it does freeze hard it should be like store-bought ice cream, not icy. Ice cream that seems like softserve before it goes into the freezer should not crystallize. If it does, that usually means that it wasn't packed properly. Be sure that you pack the ice cream in an airtight container, with as little air as possible in the container, and that it isn't allowed to melt before packing." + } + ], + "messages": [ + { + "role": "user", + "content": "When I make homemade ice cream with custard, will it freeze hard or more like soft serve?" + }, + { + "role": "assistant", + "content": "It may freeze hard, that depends upon the sugar and salt content and any other ingredients, like alcohol, that don't freeze solidly" + }, + { + "role": "user", + "content": "Does it make a difference if I double the recipe?" + }, + { + "role": "assistant", + "content": "If it does freeze hard it should be like store-bought ice cream, not icy. Ice cream that seems like softserve before it goes into the freezer should not crystallize" + }, + { + "role": "user", + "content": "Does it matter how long it is in the freezer?" + }, + { + "role": "assistant", + "content": "If it does, that usually means that it wasn't packed properly" + }, + { + "role": "user", + "content": "How should I pack it?" + }, + { + "role": "assistant", + "content": "Be sure that you pack the ice cream in an airtight container, with as little air as possible in the container, and that it isn't allowed to melt before packing" + }, + { + "role": "user", + "content": "Can I put add-ins like cookies in it and still freeze it?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How do I keep the custard from foaming and spilling over?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long should I let it set in the machine?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "When is is necessary to par bake a pie crust?", + "text": "The reason to par-bake your pie shell is because it would not cook through in the same time that the filling does.So it depends on what type of filling you are going to use. For example, if you are using a traditional short crust with a cream (custard) filling, the custard will probably cook faster than the crust would, so you would want to par-bake the shell.On the other hand, for an apple pie with a deep layer of fruit, by the time the fruit is cooked through, the crust usually is too, so par baking is not required.In your specific example, you have not said what the filling is, that you are precooking. However, if it is essentially fully cooked, you could blind-bake your shells then just put them together to heat through for service. You would need to share more details to get more specific advise." + } + ], + "messages": [ + { + "role": "user", + "content": "When is is necessary to par bake a pie crust?" + } + ], + "answers": [ + "he reason to par-bake your pie shell is because it would not cook through in the same time that the filling does", + "he reason to par-bake your pie shell is because it would not cook through in the same time that the filling does", + "The reason to par-bake your pie shell is because it would not cook through in the same time that the filling does", + "The reason to par-bake your pie shell is because it would not cook through in the same time that the filling does." + ] + }, + { + "ctxs": [ + { + "title": "When is is necessary to par bake a pie crust?", + "text": "The reason to par-bake your pie shell is because it would not cook through in the same time that the filling does.So it depends on what type of filling you are going to use. For example, if you are using a traditional short crust with a cream (custard) filling, the custard will probably cook faster than the crust would, so you would want to par-bake the shell.On the other hand, for an apple pie with a deep layer of fruit, by the time the fruit is cooked through, the crust usually is too, so par baking is not required.In your specific example, you have not said what the filling is, that you are precooking. However, if it is essentially fully cooked, you could blind-bake your shells then just put them together to heat through for service. You would need to share more details to get more specific advise." + } + ], + "messages": [ + { + "role": "user", + "content": "When is is necessary to par bake a pie crust?" + }, + { + "role": "assistant", + "content": "he reason to par-bake your pie shell is because it would not cook through in the same time that the filling does" + }, + { + "role": "user", + "content": "Will par-baking make transporting it easier?" + } + ], + "answers": [ + "you have not said what the filling is", + "you have not said what the filling is", + "you have not said what the filling is", + "The reason to par-bake your pie shell is because it would not cook through in the same time that the filling does." + ] + }, + { + "ctxs": [ + { + "title": "When is is necessary to par bake a pie crust?", + "text": "The reason to par-bake your pie shell is because it would not cook through in the same time that the filling does.So it depends on what type of filling you are going to use. For example, if you are using a traditional short crust with a cream (custard) filling, the custard will probably cook faster than the crust would, so you would want to par-bake the shell.On the other hand, for an apple pie with a deep layer of fruit, by the time the fruit is cooked through, the crust usually is too, so par baking is not required.In your specific example, you have not said what the filling is, that you are precooking. However, if it is essentially fully cooked, you could blind-bake your shells then just put them together to heat through for service. You would need to share more details to get more specific advise." + } + ], + "messages": [ + { + "role": "user", + "content": "When is is necessary to par bake a pie crust?" + }, + { + "role": "assistant", + "content": "he reason to par-bake your pie shell is because it would not cook through in the same time that the filling does" + }, + { + "role": "user", + "content": "Will par-baking make transporting it easier?" + }, + { + "role": "assistant", + "content": "you have not said what the filling is" + }, + { + "role": "user", + "content": "I plan to pre-cook the ground beef and veggie filling, will the par-baked crust shorten cooing time?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "When making bechamel, why does the roux need to be room temperature?", + "text": "It doesn't need to be room temperature. All combinations of cold, warm or hot roux with cold, warm or hot milk work. The problem is that the whole process is somewhat finicky, and cooks need some experience until they reach a good match between the speed of pouring and the speed and area-coverage of whisking, so that the sauce does not lump. Once they have it, it only works for a given combination of temperatures - if they were to change the temperature, their usual way would stop working. This is why most cooks believe that making roux is temperature dependent. Once they have perfectioned their own process, they start prescribing its parameters in recipes when they pass them along. And that's how requirements like \"the roux must be room temperature\" get embedded in recipes. But if you prefer to learn doing it at a different temperature combination, you can - the only problem is that, if you already learned one combination, your first sauces at a different one will fail until you have relearned. Also, the colder processes are somewhat more forgiving than the warmer ones, as you have more time to react before lumps solidify. The roux itself is typically smooth, I am not sure how you would end up with grainy roux, especially for the lighter kinds. As I don't remember using grainy roux, I cannot say with certainty it won't work - if yours turns out grainy, try it and see what happens." + } + ], + "messages": [ + { + "role": "user", + "content": "Most detailed bechamel recipes call for the roux to be brought to room temperature before adding the warm milk. What is the difference between that and pouring in the milk while the roux is still hot?" + } + ], + "answers": [ + "It doesn't need to be room temperature. All combinations of cold, warm or hot roux with cold, warm or hot milk work", + "It doesn't need to be room temperature. All combinations of cold, warm or hot roux with cold, warm or hot milk work", + "The problem is that the whole process is somewhat finicky, and cooks need some experience until they reach a good match", + "All combinations of cold, warm or hot roux with cold, warm or hot milk work." + ] + }, + { + "ctxs": [ + { + "title": "When making bechamel, why does the roux need to be room temperature?", + "text": "It doesn't need to be room temperature. All combinations of cold, warm or hot roux with cold, warm or hot milk work. The problem is that the whole process is somewhat finicky, and cooks need some experience until they reach a good match between the speed of pouring and the speed and area-coverage of whisking, so that the sauce does not lump. Once they have it, it only works for a given combination of temperatures - if they were to change the temperature, their usual way would stop working. This is why most cooks believe that making roux is temperature dependent. Once they have perfectioned their own process, they start prescribing its parameters in recipes when they pass them along. And that's how requirements like \"the roux must be room temperature\" get embedded in recipes. But if you prefer to learn doing it at a different temperature combination, you can - the only problem is that, if you already learned one combination, your first sauces at a different one will fail until you have relearned. Also, the colder processes are somewhat more forgiving than the warmer ones, as you have more time to react before lumps solidify. The roux itself is typically smooth, I am not sure how you would end up with grainy roux, especially for the lighter kinds. As I don't remember using grainy roux, I cannot say with certainty it won't work - if yours turns out grainy, try it and see what happens." + } + ], + "messages": [ + { + "role": "user", + "content": "Most detailed bechamel recipes call for the roux to be brought to room temperature before adding the warm milk. What is the difference between that and pouring in the milk while the roux is still hot?" + }, + { + "role": "assistant", + "content": "It doesn't need to be room temperature. All combinations of cold, warm or hot roux with cold, warm or hot milk work" + }, + { + "role": "user", + "content": "should the roux be a liquidy creamy texture or more of a grainy coarse texture?" + } + ], + "answers": [ + "The roux itself is typically smooth, I am not sure how you would end up with grainy roux, especially for the lighter kinds", + "The roux itself is typically smooth, I am not sure how you would end up with grainy roux, especially for the lighter kinds", + "As I don't remember using grainy roux, I cannot say with certainty it won't work - if yours turns out grainy, try it and see what happens.", + "The roux itself is typically smooth" + ] + }, + { + "ctxs": [ + { + "title": "When making bechamel, why does the roux need to be room temperature?", + "text": "It doesn't need to be room temperature. All combinations of cold, warm or hot roux with cold, warm or hot milk work. The problem is that the whole process is somewhat finicky, and cooks need some experience until they reach a good match between the speed of pouring and the speed and area-coverage of whisking, so that the sauce does not lump. Once they have it, it only works for a given combination of temperatures - if they were to change the temperature, their usual way would stop working. This is why most cooks believe that making roux is temperature dependent. Once they have perfectioned their own process, they start prescribing its parameters in recipes when they pass them along. And that's how requirements like \"the roux must be room temperature\" get embedded in recipes. But if you prefer to learn doing it at a different temperature combination, you can - the only problem is that, if you already learned one combination, your first sauces at a different one will fail until you have relearned. Also, the colder processes are somewhat more forgiving than the warmer ones, as you have more time to react before lumps solidify. The roux itself is typically smooth, I am not sure how you would end up with grainy roux, especially for the lighter kinds. As I don't remember using grainy roux, I cannot say with certainty it won't work - if yours turns out grainy, try it and see what happens." + } + ], + "messages": [ + { + "role": "user", + "content": "Most detailed bechamel recipes call for the roux to be brought to room temperature before adding the warm milk. What is the difference between that and pouring in the milk while the roux is still hot?" + }, + { + "role": "assistant", + "content": "It doesn't need to be room temperature. All combinations of cold, warm or hot roux with cold, warm or hot milk work" + }, + { + "role": "user", + "content": "should the roux be a liquidy creamy texture or more of a grainy coarse texture?" + }, + { + "role": "assistant", + "content": "The roux itself is typically smooth, I am not sure how you would end up with grainy roux, especially for the lighter kinds" + }, + { + "role": "user", + "content": "Do you know of anything else that would help me with making a roux?" + } + ], + "answers": [ + "cooks need some experience until they reach a good match between the speed of pouring and the speed and area-coverage of whisking, so that the sauce does not lump", + "cooks need some experience until they reach a good match between the speed of pouring and the speed and area-coverage of whisking, so that the sauce does not lump", + "the colder processes are somewhat more forgiving than the warmer ones, as you have more time to react before lumps solidify.", + "the colder processes are somewhat more forgiving than the warmer ones, as you have more time to react before lumps solidify." + ] + }, + { + "ctxs": [ + { + "title": "When making bechamel, why does the roux need to be room temperature?", + "text": "It doesn't need to be room temperature. All combinations of cold, warm or hot roux with cold, warm or hot milk work. The problem is that the whole process is somewhat finicky, and cooks need some experience until they reach a good match between the speed of pouring and the speed and area-coverage of whisking, so that the sauce does not lump. Once they have it, it only works for a given combination of temperatures - if they were to change the temperature, their usual way would stop working. This is why most cooks believe that making roux is temperature dependent. Once they have perfectioned their own process, they start prescribing its parameters in recipes when they pass them along. And that's how requirements like \"the roux must be room temperature\" get embedded in recipes. But if you prefer to learn doing it at a different temperature combination, you can - the only problem is that, if you already learned one combination, your first sauces at a different one will fail until you have relearned. Also, the colder processes are somewhat more forgiving than the warmer ones, as you have more time to react before lumps solidify. The roux itself is typically smooth, I am not sure how you would end up with grainy roux, especially for the lighter kinds. As I don't remember using grainy roux, I cannot say with certainty it won't work - if yours turns out grainy, try it and see what happens." + } + ], + "messages": [ + { + "role": "user", + "content": "Most detailed bechamel recipes call for the roux to be brought to room temperature before adding the warm milk. What is the difference between that and pouring in the milk while the roux is still hot?" + }, + { + "role": "assistant", + "content": "It doesn't need to be room temperature. All combinations of cold, warm or hot roux with cold, warm or hot milk work" + }, + { + "role": "user", + "content": "should the roux be a liquidy creamy texture or more of a grainy coarse texture?" + }, + { + "role": "assistant", + "content": "The roux itself is typically smooth, I am not sure how you would end up with grainy roux, especially for the lighter kinds" + }, + { + "role": "user", + "content": "Do you know of anything else that would help me with making a roux?" + }, + { + "role": "assistant", + "content": "cooks need some experience until they reach a good match between the speed of pouring and the speed and area-coverage of whisking, so that the sauce does not lump" + }, + { + "role": "user", + "content": "What do you mean by lump?" + } + ], + "answers": [ + "the colder processes are somewhat more forgiving than the warmer ones, as you have more time to react before lumps solidify", + "the colder processes are somewhat more forgiving than the warmer ones, as you have more time to react before lumps solidify", + "the colder processes are somewhat more forgiving than the warmer ones, as you have more time to react before lumps solidify", + "the colder processes are somewhat more forgiving than the warmer ones, as you have more time to react before lumps solidify" + ] + }, + { + "ctxs": [ + { + "title": "Best way to impart rum flavor in caramel candies?", + "text": "Your best bet is to use rum extract, especially one designed for candy making, and to add it only after the sugar (or honey) syrup comes to temperature.The extract is going to have a much stronger flavor than actual rum. You will not need to dilute your syrup base to get a good flavor.Adding it at the end minimizes the amount of volatile flavor lost to evaporation." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best way to impart rum flavor in caramel candies?" + } + ], + "answers": [ + "Your best bet is to use rum extract", + "Your best bet is to use rum extract", + "Adding it at the end minimizes the amount of volatile flavor lost to evaporation.", + "Your best bet is to use rum extract," + ] + }, + { + "ctxs": [ + { + "title": "Best way to impart rum flavor in caramel candies?", + "text": "Your best bet is to use rum extract, especially one designed for candy making, and to add it only after the sugar (or honey) syrup comes to temperature.The extract is going to have a much stronger flavor than actual rum. You will not need to dilute your syrup base to get a good flavor.Adding it at the end minimizes the amount of volatile flavor lost to evaporation." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best way to impart rum flavor in caramel candies?" + }, + { + "role": "assistant", + "content": "Your best bet is to use rum extract" + }, + { + "role": "user", + "content": "How much rum extract would you suggest using?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Best way to impart rum flavor in caramel candies?", + "text": "Your best bet is to use rum extract, especially one designed for candy making, and to add it only after the sugar (or honey) syrup comes to temperature.The extract is going to have a much stronger flavor than actual rum. You will not need to dilute your syrup base to get a good flavor.Adding it at the end minimizes the amount of volatile flavor lost to evaporation." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best way to impart rum flavor in caramel candies?" + }, + { + "role": "assistant", + "content": "Your best bet is to use rum extract" + }, + { + "role": "user", + "content": "How much rum extract would you suggest using?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Thank you so much for your time" + } + ], + "answers": [ + "use rum extract, especially one designed for candy making, and to add it only after the sugar (or honey) syrup comes to temperature", + "use rum extract, especially one designed for candy making, and to add it only after the sugar (or honey) syrup comes to temperature", + "use rum extract, especially one designed for candy making, and to add it only after the sugar (or honey) syrup comes to temperature", + "use rum extract, especially one designed for candy making, and to add it only after the sugar (or honey) syrup comes to temperature" + ] + }, + { + "ctxs": [ + { + "title": "Best way to impart rum flavor in caramel candies?", + "text": "Your best bet is to use rum extract, especially one designed for candy making, and to add it only after the sugar (or honey) syrup comes to temperature.The extract is going to have a much stronger flavor than actual rum. You will not need to dilute your syrup base to get a good flavor.Adding it at the end minimizes the amount of volatile flavor lost to evaporation." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best way to impart rum flavor in caramel candies?" + }, + { + "role": "assistant", + "content": "Your best bet is to use rum extract" + }, + { + "role": "user", + "content": "How much rum extract would you suggest using?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Thank you so much for your time" + }, + { + "role": "assistant", + "content": "use rum extract, especially one designed for candy making, and to add it only after the sugar (or honey) syrup comes to temperature" + }, + { + "role": "user", + "content": "I tried adding a teaspoon of rum extract at the end but there was still no flavor left, is there a better way to do this?" + } + ], + "answers": [ + "Adding it at the end minimizes the amount of volatile flavor lost to evaporation", + "Adding it at the end minimizes the amount of volatile flavor lost to evaporation", + "Adding it at the end minimizes the amount of volatile flavor lost to evaporation.", + "Adding it at the end minimizes the amount of volatile flavor lost to evaporation." + ] + }, + { + "ctxs": [ + { + "title": "Best way to impart rum flavor in caramel candies?", + "text": "Your best bet is to use rum extract, especially one designed for candy making, and to add it only after the sugar (or honey) syrup comes to temperature.The extract is going to have a much stronger flavor than actual rum. You will not need to dilute your syrup base to get a good flavor.Adding it at the end minimizes the amount of volatile flavor lost to evaporation." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best way to impart rum flavor in caramel candies?" + }, + { + "role": "assistant", + "content": "Your best bet is to use rum extract" + }, + { + "role": "user", + "content": "How much rum extract would you suggest using?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Thank you so much for your time" + }, + { + "role": "assistant", + "content": "use rum extract, especially one designed for candy making, and to add it only after the sugar (or honey) syrup comes to temperature" + }, + { + "role": "user", + "content": "I tried adding a teaspoon of rum extract at the end but there was still no flavor left, is there a better way to do this?" + }, + { + "role": "assistant", + "content": "Adding it at the end minimizes the amount of volatile flavor lost to evaporation" + }, + { + "role": "user", + "content": "Do you have any experience adding rum or other alcohol flavors to candy?" + } + ], + "answers": [ + "The extract is going to have a much stronger flavor than actual rum. You will not need to dilute your syrup base to get a good flavor", + "The extract is going to have a much stronger flavor than actual rum. You will not need to dilute your syrup base to get a good flavor", + "The extract is going to have a much stronger flavor than actual rum. You will not need to dilute your syrup base to get a good flavor", + "The extract is going to have a much stronger flavor than actual rum." + ] + }, + { + "ctxs": [ + { + "title": "Best way to impart rum flavor in caramel candies?", + "text": "Your best bet is to use rum extract, especially one designed for candy making, and to add it only after the sugar (or honey) syrup comes to temperature.The extract is going to have a much stronger flavor than actual rum. You will not need to dilute your syrup base to get a good flavor.Adding it at the end minimizes the amount of volatile flavor lost to evaporation." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best way to impart rum flavor in caramel candies?" + }, + { + "role": "assistant", + "content": "Your best bet is to use rum extract" + }, + { + "role": "user", + "content": "How much rum extract would you suggest using?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Thank you so much for your time" + }, + { + "role": "assistant", + "content": "use rum extract, especially one designed for candy making, and to add it only after the sugar (or honey) syrup comes to temperature" + }, + { + "role": "user", + "content": "I tried adding a teaspoon of rum extract at the end but there was still no flavor left, is there a better way to do this?" + }, + { + "role": "assistant", + "content": "Adding it at the end minimizes the amount of volatile flavor lost to evaporation" + }, + { + "role": "user", + "content": "Do you have any experience adding rum or other alcohol flavors to candy?" + }, + { + "role": "assistant", + "content": "The extract is going to have a much stronger flavor than actual rum. You will not need to dilute your syrup base to get a good flavor" + }, + { + "role": "user", + "content": "Will a 1/4 cup of rum add to much moisture to the caramels?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Filling for Stuffed Chicken Breast", + "text": "There are a few classics:Chicken Cordon Blue - Ham and swissChicken Kiev - tarragon, garlic, parsley, butter, etc.You can use spinach and cream cheese, spinach and bacon, spinach and ricotta. Mushrooms with different cheeses, there are a ton of different things.Try this:google.comand search:different types of stuffed chicken breast" + } + ], + "messages": [ + { + "role": "user", + "content": "In your opinion what tastes good as a filling for chicken breast?" + } + ], + "answers": [ + "Ham and swiss", + "Ham and swiss", + "There are a few classics", + "Ham and swissChicken Kiev - tarragon, garlic, parsley, butter, etc.You can use spinach and cream cheese, spinach and bacon, spinach and ricotta." + ] + }, + { + "ctxs": [ + { + "title": "Filling for Stuffed Chicken Breast", + "text": "There are a few classics:Chicken Cordon Blue - Ham and swissChicken Kiev - tarragon, garlic, parsley, butter, etc.You can use spinach and cream cheese, spinach and bacon, spinach and ricotta. Mushrooms with different cheeses, there are a ton of different things.Try this:google.comand search:different types of stuffed chicken breast" + } + ], + "messages": [ + { + "role": "user", + "content": "In your opinion what tastes good as a filling for chicken breast?" + }, + { + "role": "assistant", + "content": "Ham and swiss" + }, + { + "role": "user", + "content": "I wanted to make kind of chicken breast pockets by almost cutting through the chicken breast but keeping both sides together to fill, do you have any suggestions to keep it together?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Filling for Stuffed Chicken Breast", + "text": "There are a few classics:Chicken Cordon Blue - Ham and swissChicken Kiev - tarragon, garlic, parsley, butter, etc.You can use spinach and cream cheese, spinach and bacon, spinach and ricotta. Mushrooms with different cheeses, there are a ton of different things.Try this:google.comand search:different types of stuffed chicken breast" + } + ], + "messages": [ + { + "role": "user", + "content": "In your opinion what tastes good as a filling for chicken breast?" + }, + { + "role": "assistant", + "content": "Ham and swiss" + }, + { + "role": "user", + "content": "I wanted to make kind of chicken breast pockets by almost cutting through the chicken breast but keeping both sides together to fill, do you have any suggestions to keep it together?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "I have read that closing it with some string or tooth picks works well, have you ever tried either way?" + } + ], + "answers": [ + "You can use spinach and cream cheese, spinach and bacon, spinach and ricotta. Mushrooms with different cheeses, there are a ton of different things", + "You can use spinach and cream cheese, spinach and bacon, spinach and ricotta. Mushrooms with different cheeses, there are a ton of different things", + "You can use spinach and cream cheese, spinach and bacon, spinach and ricotta. Mushrooms with different cheeses, there are a ton of different things", + "You can use spinach and cream cheese, spinach and bacon, spinach and ricotta. Mushrooms with different cheeses" + ] + }, + { + "ctxs": [ + { + "title": "Filling for Stuffed Chicken Breast", + "text": "There are a few classics:Chicken Cordon Blue - Ham and swissChicken Kiev - tarragon, garlic, parsley, butter, etc.You can use spinach and cream cheese, spinach and bacon, spinach and ricotta. Mushrooms with different cheeses, there are a ton of different things.Try this:google.comand search:different types of stuffed chicken breast" + } + ], + "messages": [ + { + "role": "user", + "content": "In your opinion what tastes good as a filling for chicken breast?" + }, + { + "role": "assistant", + "content": "Ham and swiss" + }, + { + "role": "user", + "content": "I wanted to make kind of chicken breast pockets by almost cutting through the chicken breast but keeping both sides together to fill, do you have any suggestions to keep it together?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "I have read that closing it with some string or tooth picks works well, have you ever tried either way?" + }, + { + "role": "assistant", + "content": "You can use spinach and cream cheese, spinach and bacon, spinach and ricotta. Mushrooms with different cheeses, there are a ton of different things" + }, + { + "role": "user", + "content": "How do you keep the filling from coming out of the chicken breast?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What kind of fuel do I use for a Hario TCA/50A coffee syphon?", + "text": "Ask them for Brennspiritus. You can get it in bigger drugstores like DM or Rossmann, I don't know who else will have it, but maybe home maintenance (?) stores (Baum\u00e4rkte). You can't use butane, that's a different fuel and obviously not suitable for your case. You should be able to use pure ethanol, but due to alcohol import laws, medicinal ethanol without dilutants is extremely expensive, and medicinal ethanol with dilutants might have dilutants which create something bad when burned. Brennspiritus is ethanol with dilutants which can be burned safely, while still making it undrinkable. If everything else fails, you can start burning high-percentage drinking alcohol, my grandpa uses it sometimes on Spiritus burners. The problem (besides being more expensive) is that you need both a high ABV (something around 70% will be good) and a pure alcohol (vodka or obstwasser); alcohol types which you are likely to find at these percentages (such as rum) can leave layers of badly combusted gunk inside the burner." + } + ], + "messages": [ + { + "role": "user", + "content": "What kind of fuel do I use for a Hario TCA/50A coffee syphon?" + } + ], + "answers": [ + "Ask them for Brennspiritus", + "Ask them for Brennspiritus", + "pure ethanol", + "Ask them for Brennspiritus." + ] + }, + { + "ctxs": [ + { + "title": "What kind of fuel do I use for a Hario TCA/50A coffee syphon?", + "text": "Ask them for Brennspiritus. You can get it in bigger drugstores like DM or Rossmann, I don't know who else will have it, but maybe home maintenance (?) stores (Baum\u00e4rkte). You can't use butane, that's a different fuel and obviously not suitable for your case. You should be able to use pure ethanol, but due to alcohol import laws, medicinal ethanol without dilutants is extremely expensive, and medicinal ethanol with dilutants might have dilutants which create something bad when burned. Brennspiritus is ethanol with dilutants which can be burned safely, while still making it undrinkable. If everything else fails, you can start burning high-percentage drinking alcohol, my grandpa uses it sometimes on Spiritus burners. The problem (besides being more expensive) is that you need both a high ABV (something around 70% will be good) and a pure alcohol (vodka or obstwasser); alcohol types which you are likely to find at these percentages (such as rum) can leave layers of badly combusted gunk inside the burner." + } + ], + "messages": [ + { + "role": "user", + "content": "What kind of fuel do I use for a Hario TCA/50A coffee syphon?" + }, + { + "role": "assistant", + "content": "Ask them for Brennspiritus" + }, + { + "role": "user", + "content": "Should I be looking for Butane or Ethanol?)" + } + ], + "answers": [ + "You can't use butane, that's a different fuel and obviously not suitable for your case", + "You can't use butane, that's a different fuel and obviously not suitable for your case", + "You can't use butane, that's a different fuel and obviously not suitable for your case.", + "You can't use butane, that's a different fuel and obviously not suitable for your case. You should be able to use pure ethanol" + ] + }, + { + "ctxs": [ + { + "title": "What kind of fuel do I use for a Hario TCA/50A coffee syphon?", + "text": "Ask them for Brennspiritus. You can get it in bigger drugstores like DM or Rossmann, I don't know who else will have it, but maybe home maintenance (?) stores (Baum\u00e4rkte). You can't use butane, that's a different fuel and obviously not suitable for your case. You should be able to use pure ethanol, but due to alcohol import laws, medicinal ethanol without dilutants is extremely expensive, and medicinal ethanol with dilutants might have dilutants which create something bad when burned. Brennspiritus is ethanol with dilutants which can be burned safely, while still making it undrinkable. If everything else fails, you can start burning high-percentage drinking alcohol, my grandpa uses it sometimes on Spiritus burners. The problem (besides being more expensive) is that you need both a high ABV (something around 70% will be good) and a pure alcohol (vodka or obstwasser); alcohol types which you are likely to find at these percentages (such as rum) can leave layers of badly combusted gunk inside the burner." + } + ], + "messages": [ + { + "role": "user", + "content": "What kind of fuel do I use for a Hario TCA/50A coffee syphon?" + }, + { + "role": "assistant", + "content": "Ask them for Brennspiritus" + }, + { + "role": "user", + "content": "Should I be looking for Butane or Ethanol?)" + }, + { + "role": "assistant", + "content": "You can't use butane, that's a different fuel and obviously not suitable for your case" + }, + { + "role": "user", + "content": "I'm a bit confused which fuel I should be using exactly?" + } + ], + "answers": [ + "If everything else fails, you can start burning high-percentage drinking alcohol, my grandpa uses it sometimes on Spiritus burners", + "If everything else fails, you can start burning high-percentage drinking alcohol, my grandpa uses it sometimes on Spiritus burners", + "If everything else fails, you can start burning high-percentage drinking alcohol, my grandpa uses it sometimes on Spiritus burners", + "Brennspiritus is ethanol with dilutants which can be burned safely, while still making it undrinkable." + ] + }, + { + "ctxs": [ + { + "title": "Collapsing souffl\u00e9", + "text": "They're kinda supposed to fall: egg protein just can't hold the shape independent of the hot air inside, so as it cools, it's going to fall. The only time one wouldn't fall is if you screwed it up and it never rose in the first place. The best thing to do is pull it right out and serve it. Timing is everything." + } + ], + "messages": [ + { + "role": "user", + "content": "can you re-puff a souffle?" + } + ], + "answers": [ + "They're kinda supposed to fall: egg protein just can't hold the shape independent of the hot air inside, so as it cools, it's going to fall", + "They're kinda supposed to fall: egg protein just can't hold the shape independent of the hot air inside, so as it cools, it's going to fall", + "The best thing to do is pull it right out and serve it. Timing is everything.", + "They're kinda supposed to fall" + ] + }, + { + "ctxs": [ + { + "title": "Collapsing souffl\u00e9", + "text": "They're kinda supposed to fall: egg protein just can't hold the shape independent of the hot air inside, so as it cools, it's going to fall. The only time one wouldn't fall is if you screwed it up and it never rose in the first place. The best thing to do is pull it right out and serve it. Timing is everything." + } + ], + "messages": [ + { + "role": "user", + "content": "can you re-puff a souffle?" + }, + { + "role": "assistant", + "content": "They're kinda supposed to fall: egg protein just can't hold the shape independent of the hot air inside, so as it cools, it's going to fall" + }, + { + "role": "user", + "content": "can i keep it from falling in anyway?" + } + ], + "answers": [ + "The only time one wouldn't fall is if you screwed it up and it never rose in the first place", + "The only time one wouldn't fall is if you screwed it up and it never rose in the first place", + "They're kinda supposed to fall: egg protein just can't hold the shape independent of the hot air inside, so as it cools, it's going to fall.", + "The only time one wouldn't fall is if you screwed it up and it never rose in the first place." + ] + }, + { + "ctxs": [ + { + "title": "Collapsing souffl\u00e9", + "text": "They're kinda supposed to fall: egg protein just can't hold the shape independent of the hot air inside, so as it cools, it's going to fall. The only time one wouldn't fall is if you screwed it up and it never rose in the first place. The best thing to do is pull it right out and serve it. Timing is everything." + } + ], + "messages": [ + { + "role": "user", + "content": "can you re-puff a souffle?" + }, + { + "role": "assistant", + "content": "They're kinda supposed to fall: egg protein just can't hold the shape independent of the hot air inside, so as it cools, it's going to fall" + }, + { + "role": "user", + "content": "can i keep it from falling in anyway?" + }, + { + "role": "assistant", + "content": "The only time one wouldn't fall is if you screwed it up and it never rose in the first place" + }, + { + "role": "user", + "content": "is there a trick to them to make them right?" + } + ], + "answers": [ + "The best thing to do is pull it right out and serve it. Timing is everything", + "The best thing to do is pull it right out and serve it. Timing is everything", + "They're kinda supposed to fall: egg protein just can't hold the shape independent of the hot air inside, so as it cools, it's going to fall", + "The best thing to do is pull it right out and serve it" + ] + }, + { + "ctxs": [ + { + "title": "Collapsing souffl\u00e9", + "text": "They're kinda supposed to fall: egg protein just can't hold the shape independent of the hot air inside, so as it cools, it's going to fall. The only time one wouldn't fall is if you screwed it up and it never rose in the first place. The best thing to do is pull it right out and serve it. Timing is everything." + } + ], + "messages": [ + { + "role": "user", + "content": "can you re-puff a souffle?" + }, + { + "role": "assistant", + "content": "They're kinda supposed to fall: egg protein just can't hold the shape independent of the hot air inside, so as it cools, it's going to fall" + }, + { + "role": "user", + "content": "can i keep it from falling in anyway?" + }, + { + "role": "assistant", + "content": "The only time one wouldn't fall is if you screwed it up and it never rose in the first place" + }, + { + "role": "user", + "content": "is there a trick to them to make them right?" + }, + { + "role": "assistant", + "content": "The best thing to do is pull it right out and serve it. Timing is everything" + }, + { + "role": "user", + "content": "how fast do I have to serve it?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What can we do if we accidentally buy tamarind puree instead of paste?", + "text": "The only difference between the two is that puree has a little more liquid.You should add more puree than the recipe calls for paste to compensate for it being more dilute. In some recipes, the extra liquid could be a problem, however, I don't think it will make any difference in pad thai in the quantities that it is used." + } + ], + "messages": [ + { + "role": "user", + "content": "What can we do if we accidentally buy tamarind puree instead of paste?" + } + ], + "answers": [ + "You should add more puree than the recipe calls for paste to compensate for it being more dilute", + "You should add more puree than the recipe calls for paste to compensate for it being more dilute", + "You should add more puree than the recipe calls for paste to compensate for it being more dilute.", + "The only difference between the two is that puree has a little more liquid" + ] + }, + { + "ctxs": [ + { + "title": "What can we do if we accidentally buy tamarind puree instead of paste?", + "text": "The only difference between the two is that puree has a little more liquid.You should add more puree than the recipe calls for paste to compensate for it being more dilute. In some recipes, the extra liquid could be a problem, however, I don't think it will make any difference in pad thai in the quantities that it is used." + } + ], + "messages": [ + { + "role": "user", + "content": "What can we do if we accidentally buy tamarind puree instead of paste?" + }, + { + "role": "assistant", + "content": "You should add more puree than the recipe calls for paste to compensate for it being more dilute" + }, + { + "role": "user", + "content": "will there be a difference in taste?" + } + ], + "answers": [ + "In some recipes", + "In some recipes", + "The only difference between the two is that puree has a little more liquid.", + "I don't think it will make any difference in pad thai in the quantities that it is used." + ] + }, + { + "ctxs": [ + { + "title": "What can we do if we accidentally buy tamarind puree instead of paste?", + "text": "The only difference between the two is that puree has a little more liquid.You should add more puree than the recipe calls for paste to compensate for it being more dilute. In some recipes, the extra liquid could be a problem, however, I don't think it will make any difference in pad thai in the quantities that it is used." + } + ], + "messages": [ + { + "role": "user", + "content": "What can we do if we accidentally buy tamarind puree instead of paste?" + }, + { + "role": "assistant", + "content": "You should add more puree than the recipe calls for paste to compensate for it being more dilute" + }, + { + "role": "user", + "content": "will there be a difference in taste?" + }, + { + "role": "assistant", + "content": "In some recipes" + }, + { + "role": "user", + "content": "can you make any other recommendations?" + } + ], + "answers": [ + "the extra liquid could be a problem", + "the extra liquid could be a problem", + "the extra liquid could be a problem", + "I don't think it will make any difference in pad thai in the quantities that it is used." + ] + }, + { + "ctxs": [ + { + "title": "How can I store chopped onions in the fridge without the smell?", + "text": "I regularly store chopped onion in my refrigerator (or at least halves & quarters). I either use tight-sealing plastic containers or zip-top bags. You may want to double-bag in zip-tops to be sure to avoid a smell. One problem you may be having is onion-ness getting on the outside of the container. Be sure the outside is all clean and dry - no point in having a nicely sealed packet of onion when the outside can get all stinky anyway." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I store chopped onions in the fridge without the smell?" + } + ], + "answers": [ + "You may want to double-bag in zip-tops to be sure to avoid a smell", + "You may want to double-bag in zip-tops to be sure to avoid a smell", + "I either use tight-sealing plastic containers or zip-top bags. You may want to double-bag in zip-tops to be sure to avoid a smell.", + "I either use tight-sealing plastic containers or zip-top bags. You may want to double-bag in zip-tops to be sure to avoid a smell." + ] + }, + { + "ctxs": [ + { + "title": "How can I store chopped onions in the fridge without the smell?", + "text": "I regularly store chopped onion in my refrigerator (or at least halves & quarters). I either use tight-sealing plastic containers or zip-top bags. You may want to double-bag in zip-tops to be sure to avoid a smell. One problem you may be having is onion-ness getting on the outside of the container. Be sure the outside is all clean and dry - no point in having a nicely sealed packet of onion when the outside can get all stinky anyway." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I store chopped onions in the fridge without the smell?" + }, + { + "role": "assistant", + "content": "You may want to double-bag in zip-tops to be sure to avoid a smell" + }, + { + "role": "user", + "content": "I used a plastic container the last time and the whole fridge smelled of onion, why is that?" + } + ], + "answers": [ + "One problem you may be having is onion-ness getting on the outside of the container", + "One problem you may be having is onion-ness getting on the outside of the container", + "One problem you may be having is onion-ness getting on the outside of the container.", + "One problem you may be having is onion-ness getting on the outside of the container." + ] + }, + { + "ctxs": [ + { + "title": "How can I store chopped onions in the fridge without the smell?", + "text": "I regularly store chopped onion in my refrigerator (or at least halves & quarters). I either use tight-sealing plastic containers or zip-top bags. You may want to double-bag in zip-tops to be sure to avoid a smell. One problem you may be having is onion-ness getting on the outside of the container. Be sure the outside is all clean and dry - no point in having a nicely sealed packet of onion when the outside can get all stinky anyway." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I store chopped onions in the fridge without the smell?" + }, + { + "role": "assistant", + "content": "You may want to double-bag in zip-tops to be sure to avoid a smell" + }, + { + "role": "user", + "content": "I used a plastic container the last time and the whole fridge smelled of onion, why is that?" + }, + { + "role": "assistant", + "content": "One problem you may be having is onion-ness getting on the outside of the container" + }, + { + "role": "user", + "content": "Have you had good experience with using a double bag like you suggested?" + } + ], + "answers": [ + "I regularly store chopped onion in my refrigerator (or at least halves & quarters", + "I regularly store chopped onion in my refrigerator (or at least halves & quarters", + "You may want to double-bag in zip-tops to be sure to avoid a smell.", + "I regularly store chopped onion in my refrigerator (or at least halves & quarters" + ] + }, + { + "ctxs": [ + { + "title": "How can I store chopped onions in the fridge without the smell?", + "text": "I regularly store chopped onion in my refrigerator (or at least halves & quarters). I either use tight-sealing plastic containers or zip-top bags. You may want to double-bag in zip-tops to be sure to avoid a smell. One problem you may be having is onion-ness getting on the outside of the container. Be sure the outside is all clean and dry - no point in having a nicely sealed packet of onion when the outside can get all stinky anyway." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I store chopped onions in the fridge without the smell?" + }, + { + "role": "assistant", + "content": "You may want to double-bag in zip-tops to be sure to avoid a smell" + }, + { + "role": "user", + "content": "I used a plastic container the last time and the whole fridge smelled of onion, why is that?" + }, + { + "role": "assistant", + "content": "One problem you may be having is onion-ness getting on the outside of the container" + }, + { + "role": "user", + "content": "Have you had good experience with using a double bag like you suggested?" + }, + { + "role": "assistant", + "content": "I regularly store chopped onion in my refrigerator (or at least halves & quarters" + }, + { + "role": "user", + "content": "I will be chopping 4-6 onions because I'm serving a large crowd, do you still think that will be okay?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can I store chopped onions in the fridge without the smell?", + "text": "I regularly store chopped onion in my refrigerator (or at least halves & quarters). I either use tight-sealing plastic containers or zip-top bags. You may want to double-bag in zip-tops to be sure to avoid a smell. One problem you may be having is onion-ness getting on the outside of the container. Be sure the outside is all clean and dry - no point in having a nicely sealed packet of onion when the outside can get all stinky anyway." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I store chopped onions in the fridge without the smell?" + }, + { + "role": "assistant", + "content": "You may want to double-bag in zip-tops to be sure to avoid a smell" + }, + { + "role": "user", + "content": "I used a plastic container the last time and the whole fridge smelled of onion, why is that?" + }, + { + "role": "assistant", + "content": "One problem you may be having is onion-ness getting on the outside of the container" + }, + { + "role": "user", + "content": "Have you had good experience with using a double bag like you suggested?" + }, + { + "role": "assistant", + "content": "I regularly store chopped onion in my refrigerator (or at least halves & quarters" + }, + { + "role": "user", + "content": "I will be chopping 4-6 onions because I'm serving a large crowd, do you still think that will be okay?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you have any suggestions on preparing for large crowds?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Raw fish pieces have stuck to each other in freezer. How to take out few pieces of fish without disturbing other pieces?", + "text": "The only best option is complete thaw to get them in good shape and in one piece, but that is not an option for you.Next one up is the quick and sloppy method. But it will distroy the shape of the fish, hence the name.My tip: Wrap the pieces of fish in a cling film/kitchen foil individually next time before freezing. That will most certainly allow you to take a few pieces out without thawing or using knife/wedge etc." + } + ], + "messages": [ + { + "role": "user", + "content": "Raw fish pieces have stuck to each other in freezer. How to take out few pieces of fish without disturbing other pieces?" + } + ], + "answers": [ + "The only best option is complete thaw to get them in good shape and in one piece", + "The only best option is complete thaw to get them in good shape and in one piece", + "Wrap the pieces of fish in a cling film/kitchen foil individually next time before freezing.", + "complete thaw" + ] + }, + { + "ctxs": [ + { + "title": "Raw fish pieces have stuck to each other in freezer. How to take out few pieces of fish without disturbing other pieces?", + "text": "The only best option is complete thaw to get them in good shape and in one piece, but that is not an option for you.Next one up is the quick and sloppy method. But it will distroy the shape of the fish, hence the name.My tip: Wrap the pieces of fish in a cling film/kitchen foil individually next time before freezing. That will most certainly allow you to take a few pieces out without thawing or using knife/wedge etc." + } + ], + "messages": [ + { + "role": "user", + "content": "Raw fish pieces have stuck to each other in freezer. How to take out few pieces of fish without disturbing other pieces?" + }, + { + "role": "assistant", + "content": "The only best option is complete thaw to get them in good shape and in one piece" + }, + { + "role": "user", + "content": "Thawing whole bunch may not make sense since I do not intend to eat them all today. What are my options?" + } + ], + "answers": [ + "Wrap the pieces of fish in a cling film/kitchen foil individually next time before freezing. That will most certainly allow you to take a few pieces out without thawing or using knife/wedge etc", + "Wrap the pieces of fish in a cling film/kitchen foil individually next time before freezing. That will most certainly allow you to take a few pieces out without thawing or using knife/wedge etc", + "Wrap the pieces of fish in a cling film/kitchen foil individually next time before freezing. That will most certainly allow you to take a few pieces out without thawing or using knife/wedge etc.", + "Wrap the pieces of fish in a cling film/kitchen foil individually next time before freezing." + ] + }, + { + "ctxs": [ + { + "title": "How can I use white pepper without having the odor dominate the food flavour?", + "text": "It's interesting that this is your experience, since \"common knowledge\" is the white pepper is milder than black. White pepper is the dried ripe fruit of the pepper Piper Nigrum, and the black is the unripe, cured and dried fruit. Black is usually hotter than white, but generally they are considered to be interchangeable, with the white being used in sauces and in cream dishes for a better look (no black specks).Since this pepper is so strong for some reason, I would advise that you only use it in dishes that rely on the pepper flavor to the exclusion of others, say steak au poivre, or pepper pot, or salt and pepper scallops.Other than that you can cut back on the amount or grind it now and let it sit around for a while...pepper has its strongest, best flavor when freshly ground; it kills me to suggest that, but I'm trying to answer your question. If it were mine, I would try to figure out a dish that this pepper would truly enhance, as I suggested." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I use white pepper without having the odor dominate the food flavour?" + } + ], + "answers": [ + "the white pepper is milder than black", + "the white pepper is milder than black", + "the white pepper is milder than black", + "Since this pepper is so strong for some reason, I would advise that you only use it in dishes that rely on the pepper flavor to the exclusion of others" + ] + }, + { + "ctxs": [ + { + "title": "How can I use white pepper without having the odor dominate the food flavour?", + "text": "It's interesting that this is your experience, since \"common knowledge\" is the white pepper is milder than black. White pepper is the dried ripe fruit of the pepper Piper Nigrum, and the black is the unripe, cured and dried fruit. Black is usually hotter than white, but generally they are considered to be interchangeable, with the white being used in sauces and in cream dishes for a better look (no black specks).Since this pepper is so strong for some reason, I would advise that you only use it in dishes that rely on the pepper flavor to the exclusion of others, say steak au poivre, or pepper pot, or salt and pepper scallops.Other than that you can cut back on the amount or grind it now and let it sit around for a while...pepper has its strongest, best flavor when freshly ground; it kills me to suggest that, but I'm trying to answer your question. If it were mine, I would try to figure out a dish that this pepper would truly enhance, as I suggested." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I use white pepper without having the odor dominate the food flavour?" + }, + { + "role": "assistant", + "content": "the white pepper is milder than black" + }, + { + "role": "user", + "content": "Have you tried all the different peppers they have out now ?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can I use white pepper without having the odor dominate the food flavour?", + "text": "It's interesting that this is your experience, since \"common knowledge\" is the white pepper is milder than black. White pepper is the dried ripe fruit of the pepper Piper Nigrum, and the black is the unripe, cured and dried fruit. Black is usually hotter than white, but generally they are considered to be interchangeable, with the white being used in sauces and in cream dishes for a better look (no black specks).Since this pepper is so strong for some reason, I would advise that you only use it in dishes that rely on the pepper flavor to the exclusion of others, say steak au poivre, or pepper pot, or salt and pepper scallops.Other than that you can cut back on the amount or grind it now and let it sit around for a while...pepper has its strongest, best flavor when freshly ground; it kills me to suggest that, but I'm trying to answer your question. If it were mine, I would try to figure out a dish that this pepper would truly enhance, as I suggested." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I use white pepper without having the odor dominate the food flavour?" + }, + { + "role": "assistant", + "content": "the white pepper is milder than black" + }, + { + "role": "user", + "content": "Have you tried all the different peppers they have out now ?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "So do you think that black pepper overwhelms more than white pepper ?" + } + ], + "answers": [ + "Black is usually hotter than white, but generally they are considered to be interchangeable, with the white being used in sauces and in cream dishes for a better look (no black specks", + "Black is usually hotter than white, but generally they are considered to be interchangeable, with the white being used in sauces and in cream dishes for a better look (no black specks", + "Black is usually hotter than white, but generally they are considered to be interchangeable, with the white being used in sauces and in cream dishes for a better look", + "Black is usually hotter than white, but generally they are considered to be interchangeable" + ] + }, + { + "ctxs": [ + { + "title": "How can I use white pepper without having the odor dominate the food flavour?", + "text": "It's interesting that this is your experience, since \"common knowledge\" is the white pepper is milder than black. White pepper is the dried ripe fruit of the pepper Piper Nigrum, and the black is the unripe, cured and dried fruit. Black is usually hotter than white, but generally they are considered to be interchangeable, with the white being used in sauces and in cream dishes for a better look (no black specks).Since this pepper is so strong for some reason, I would advise that you only use it in dishes that rely on the pepper flavor to the exclusion of others, say steak au poivre, or pepper pot, or salt and pepper scallops.Other than that you can cut back on the amount or grind it now and let it sit around for a while...pepper has its strongest, best flavor when freshly ground; it kills me to suggest that, but I'm trying to answer your question. If it were mine, I would try to figure out a dish that this pepper would truly enhance, as I suggested." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I use white pepper without having the odor dominate the food flavour?" + }, + { + "role": "assistant", + "content": "the white pepper is milder than black" + }, + { + "role": "user", + "content": "Have you tried all the different peppers they have out now ?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "So do you think that black pepper overwhelms more than white pepper ?" + }, + { + "role": "assistant", + "content": "Black is usually hotter than white, but generally they are considered to be interchangeable, with the white being used in sauces and in cream dishes for a better look (no black specks" + }, + { + "role": "user", + "content": "I have a fondness for red pepper, How can I use this pepper without losing the other flavors?" + } + ], + "answers": [ + "I would try to figure out a dish that this pepper would truly enhance", + "I would try to figure out a dish that this pepper would truly enhance", + "I would try to figure out a dish that this pepper would truly enhance", + "If it were mine, I would try to figure out a dish that this pepper would truly enhance, as I suggested." + ] + }, + { + "ctxs": [ + { + "title": "How can I use white pepper without having the odor dominate the food flavour?", + "text": "It's interesting that this is your experience, since \"common knowledge\" is the white pepper is milder than black. White pepper is the dried ripe fruit of the pepper Piper Nigrum, and the black is the unripe, cured and dried fruit. Black is usually hotter than white, but generally they are considered to be interchangeable, with the white being used in sauces and in cream dishes for a better look (no black specks).Since this pepper is so strong for some reason, I would advise that you only use it in dishes that rely on the pepper flavor to the exclusion of others, say steak au poivre, or pepper pot, or salt and pepper scallops.Other than that you can cut back on the amount or grind it now and let it sit around for a while...pepper has its strongest, best flavor when freshly ground; it kills me to suggest that, but I'm trying to answer your question. If it were mine, I would try to figure out a dish that this pepper would truly enhance, as I suggested." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I use white pepper without having the odor dominate the food flavour?" + }, + { + "role": "assistant", + "content": "the white pepper is milder than black" + }, + { + "role": "user", + "content": "Have you tried all the different peppers they have out now ?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "So do you think that black pepper overwhelms more than white pepper ?" + }, + { + "role": "assistant", + "content": "Black is usually hotter than white, but generally they are considered to be interchangeable, with the white being used in sauces and in cream dishes for a better look (no black specks" + }, + { + "role": "user", + "content": "I have a fondness for red pepper, How can I use this pepper without losing the other flavors?" + }, + { + "role": "assistant", + "content": "I would try to figure out a dish that this pepper would truly enhance" + }, + { + "role": "user", + "content": "Great idea! Maybe a pepper pot stew or do you have a personal favorite ?" + } + ], + "answers": [ + "I would advise that you only use it in dishes that rely on the pepper flavor to the exclusion of others, say steak au poivre, or pepper pot, or salt and pepper scallops", + "I would advise that you only use it in dishes that rely on the pepper flavor to the exclusion of others, say steak au poivre, or pepper pot, or salt and pepper scallops", + "I would advise that you only use it in dishes that rely on the pepper flavor to the exclusion of others, say steak au poivre, or pepper pot, or salt and pepper scallops", + "I would advise that you only use it in dishes that rely on the pepper flavor to the exclusion of others, say steak au poivre, or pepper pot, or salt and pepper scallops" + ] + }, + { + "ctxs": [ + { + "title": "How can I use white pepper without having the odor dominate the food flavour?", + "text": "It's interesting that this is your experience, since \"common knowledge\" is the white pepper is milder than black. White pepper is the dried ripe fruit of the pepper Piper Nigrum, and the black is the unripe, cured and dried fruit. Black is usually hotter than white, but generally they are considered to be interchangeable, with the white being used in sauces and in cream dishes for a better look (no black specks).Since this pepper is so strong for some reason, I would advise that you only use it in dishes that rely on the pepper flavor to the exclusion of others, say steak au poivre, or pepper pot, or salt and pepper scallops.Other than that you can cut back on the amount or grind it now and let it sit around for a while...pepper has its strongest, best flavor when freshly ground; it kills me to suggest that, but I'm trying to answer your question. If it were mine, I would try to figure out a dish that this pepper would truly enhance, as I suggested." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I use white pepper without having the odor dominate the food flavour?" + }, + { + "role": "assistant", + "content": "the white pepper is milder than black" + }, + { + "role": "user", + "content": "Have you tried all the different peppers they have out now ?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "So do you think that black pepper overwhelms more than white pepper ?" + }, + { + "role": "assistant", + "content": "Black is usually hotter than white, but generally they are considered to be interchangeable, with the white being used in sauces and in cream dishes for a better look (no black specks" + }, + { + "role": "user", + "content": "I have a fondness for red pepper, How can I use this pepper without losing the other flavors?" + }, + { + "role": "assistant", + "content": "I would try to figure out a dish that this pepper would truly enhance" + }, + { + "role": "user", + "content": "Great idea! Maybe a pepper pot stew or do you have a personal favorite ?" + }, + { + "role": "assistant", + "content": "I would advise that you only use it in dishes that rely on the pepper flavor to the exclusion of others, say steak au poivre, or pepper pot, or salt and pepper scallops" + }, + { + "role": "user", + "content": "Good idea.. Ever go to cooking school and use these different ideas ?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Goal of macerating fruit for marmalade", + "text": "Macerating breaks down the fruit and extracts the juices. Especially when making jam, it can expedite the process, allowing you to prep the fruit a day in advance. While some recipes say to macerate for several hours, letting it sit overnight can produce better results, particularly when using dried fruits." + } + ], + "messages": [ + { + "role": "user", + "content": "Goal of macerating fruit for marmalade?" + } + ], + "answers": [ + "Macerating breaks down the fruit and extracts the juices", + "Macerating breaks down the fruit and extracts the juices", + "Macerating breaks down the fruit and extracts the juices", + "Macerating breaks down the fruit and extracts the juices." + ] + }, + { + "ctxs": [ + { + "title": "Goal of macerating fruit for marmalade", + "text": "Macerating breaks down the fruit and extracts the juices. Especially when making jam, it can expedite the process, allowing you to prep the fruit a day in advance. While some recipes say to macerate for several hours, letting it sit overnight can produce better results, particularly when using dried fruits." + } + ], + "messages": [ + { + "role": "user", + "content": "Goal of macerating fruit for marmalade?" + }, + { + "role": "assistant", + "content": "Macerating breaks down the fruit and extracts the juices" + }, + { + "role": "user", + "content": "why is this important?" + } + ], + "answers": [ + "Especially when making jam, it can expedite the process, allowing you to prep the fruit a day in advance", + "Especially when making jam, it can expedite the process, allowing you to prep the fruit a day in advance", + "Macerating breaks down the fruit and extracts the juices. Especially when making jam, it can expedite the process, allowing you to prep the fruit a day in advance.", + "when making jam, it can expedite the process, allowing you to prep the fruit a day in advance" + ] + }, + { + "ctxs": [ + { + "title": "Goal of macerating fruit for marmalade", + "text": "Macerating breaks down the fruit and extracts the juices. Especially when making jam, it can expedite the process, allowing you to prep the fruit a day in advance. While some recipes say to macerate for several hours, letting it sit overnight can produce better results, particularly when using dried fruits." + } + ], + "messages": [ + { + "role": "user", + "content": "Goal of macerating fruit for marmalade?" + }, + { + "role": "assistant", + "content": "Macerating breaks down the fruit and extracts the juices" + }, + { + "role": "user", + "content": "why is this important?" + }, + { + "role": "assistant", + "content": "Especially when making jam, it can expedite the process, allowing you to prep the fruit a day in advance" + }, + { + "role": "user", + "content": "how do you do this?" + } + ], + "answers": [ + "While some recipes say to macerate for several hours, letting it sit overnight can produce better results, particularly when using dried fruits", + "While some recipes say to macerate for several hours, letting it sit overnight can produce better results, particularly when using dried fruits", + "letting it sit overnight can produce better results, particularly when using dried fruits.", + "While some recipes say to macerate for several hours, letting it sit overnight can produce better results, particularly when using dried fruits" + ] + }, + { + "ctxs": [ + { + "title": "Goal of macerating fruit for marmalade", + "text": "Macerating breaks down the fruit and extracts the juices. Especially when making jam, it can expedite the process, allowing you to prep the fruit a day in advance. While some recipes say to macerate for several hours, letting it sit overnight can produce better results, particularly when using dried fruits." + } + ], + "messages": [ + { + "role": "user", + "content": "Goal of macerating fruit for marmalade?" + }, + { + "role": "assistant", + "content": "Macerating breaks down the fruit and extracts the juices" + }, + { + "role": "user", + "content": "why is this important?" + }, + { + "role": "assistant", + "content": "Especially when making jam, it can expedite the process, allowing you to prep the fruit a day in advance" + }, + { + "role": "user", + "content": "how do you do this?" + }, + { + "role": "assistant", + "content": "While some recipes say to macerate for several hours, letting it sit overnight can produce better results, particularly when using dried fruits" + }, + { + "role": "user", + "content": "how does this effect the finished product?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Goal of macerating fruit for marmalade", + "text": "Macerating breaks down the fruit and extracts the juices. Especially when making jam, it can expedite the process, allowing you to prep the fruit a day in advance. While some recipes say to macerate for several hours, letting it sit overnight can produce better results, particularly when using dried fruits." + } + ], + "messages": [ + { + "role": "user", + "content": "Goal of macerating fruit for marmalade?" + }, + { + "role": "assistant", + "content": "Macerating breaks down the fruit and extracts the juices" + }, + { + "role": "user", + "content": "why is this important?" + }, + { + "role": "assistant", + "content": "Especially when making jam, it can expedite the process, allowing you to prep the fruit a day in advance" + }, + { + "role": "user", + "content": "how do you do this?" + }, + { + "role": "assistant", + "content": "While some recipes say to macerate for several hours, letting it sit overnight can produce better results, particularly when using dried fruits" + }, + { + "role": "user", + "content": "how does this effect the finished product?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "why is letting it sit so important?" + } + ], + "answers": [ + "can produce better results, particularly when using dried fruits.", + "can produce better results, particularly when using dried fruits.", + "Macerating breaks down the fruit and extracts the juices", + "letting it sit overnight can produce better results, particularly when using dried fruits." + ] + }, + { + "ctxs": [ + { + "title": "Goal of macerating fruit for marmalade", + "text": "Macerating breaks down the fruit and extracts the juices. Especially when making jam, it can expedite the process, allowing you to prep the fruit a day in advance. While some recipes say to macerate for several hours, letting it sit overnight can produce better results, particularly when using dried fruits." + } + ], + "messages": [ + { + "role": "user", + "content": "Goal of macerating fruit for marmalade?" + }, + { + "role": "assistant", + "content": "Macerating breaks down the fruit and extracts the juices" + }, + { + "role": "user", + "content": "why is this important?" + }, + { + "role": "assistant", + "content": "Especially when making jam, it can expedite the process, allowing you to prep the fruit a day in advance" + }, + { + "role": "user", + "content": "how do you do this?" + }, + { + "role": "assistant", + "content": "While some recipes say to macerate for several hours, letting it sit overnight can produce better results, particularly when using dried fruits" + }, + { + "role": "user", + "content": "how does this effect the finished product?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "why is letting it sit so important?" + }, + { + "role": "assistant", + "content": "can produce better results, particularly when using dried fruits." + }, + { + "role": "user", + "content": "why is that?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What does \"crowding mushrooms\" mean?", + "text": "It's not the mushrooms that are important, it's the \"crowding\" -- basically, you don't want so much food in the pan at once that the bits are packed tightly, or in more than one layer.This is especially important for items that give off a lot of water as they cook (like mushrooms), or that you're trying to get to crisp up, as you want to leave space for the moisture to evaporate and escape without causing the food to steam." + } + ], + "messages": [ + { + "role": "user", + "content": "What does \"crowding mushrooms\" mean?" + } + ], + "answers": [ + "basically, you don't want so much food in the pan at once that the bits are packed tightly, or in more than one layer", + "basically, you don't want so much food in the pan at once that the bits are packed tightly, or in more than one layer", + "basically, you don't want so much food in the pan at once that the bits are packed tightly", + "basically, you don't want so much food in the pan at once that the bits are packed tightly, or in more than one layer." + ] + }, + { + "ctxs": [ + { + "title": "What does \"crowding mushrooms\" mean?", + "text": "It's not the mushrooms that are important, it's the \"crowding\" -- basically, you don't want so much food in the pan at once that the bits are packed tightly, or in more than one layer.This is especially important for items that give off a lot of water as they cook (like mushrooms), or that you're trying to get to crisp up, as you want to leave space for the moisture to evaporate and escape without causing the food to steam." + } + ], + "messages": [ + { + "role": "user", + "content": "What does \"crowding mushrooms\" mean?" + }, + { + "role": "assistant", + "content": "basically, you don't want so much food in the pan at once that the bits are packed tightly, or in more than one layer" + }, + { + "role": "user", + "content": "Ah right. Is it okay to add others foods to the pan whilst mushrooms are there though?" + } + ], + "answers": [ + "you want to leave space for the moisture to evaporate and escape without causing the food to steam", + "you want to leave space for the moisture to evaporate and escape without causing the food to steam", + "you want to leave space for the moisture to evaporate and escape without causing the food to steam", + "you want to leave space for the moisture to evaporate and escape without causing the food to steam" + ] + }, + { + "ctxs": [ + { + "title": "What does \"crowding mushrooms\" mean?", + "text": "It's not the mushrooms that are important, it's the \"crowding\" -- basically, you don't want so much food in the pan at once that the bits are packed tightly, or in more than one layer.This is especially important for items that give off a lot of water as they cook (like mushrooms), or that you're trying to get to crisp up, as you want to leave space for the moisture to evaporate and escape without causing the food to steam." + } + ], + "messages": [ + { + "role": "user", + "content": "What does \"crowding mushrooms\" mean?" + }, + { + "role": "assistant", + "content": "basically, you don't want so much food in the pan at once that the bits are packed tightly, or in more than one layer" + }, + { + "role": "user", + "content": "Ah right. Is it okay to add others foods to the pan whilst mushrooms are there though?" + }, + { + "role": "assistant", + "content": "you want to leave space for the moisture to evaporate and escape without causing the food to steam" + }, + { + "role": "user", + "content": "how many would you recommend per pan?" + } + ], + "answers": [ + "you don't want so much food", + "you don't want so much food", + "you don't want so much food", + "It's not the mushrooms that are important, it's the \"crowding\" -- basically, you don't want so much food in the pan at once that the bits are packed tightly, or in more than one layer." + ] + }, + { + "ctxs": [ + { + "title": "What does \"crowding mushrooms\" mean?", + "text": "It's not the mushrooms that are important, it's the \"crowding\" -- basically, you don't want so much food in the pan at once that the bits are packed tightly, or in more than one layer.This is especially important for items that give off a lot of water as they cook (like mushrooms), or that you're trying to get to crisp up, as you want to leave space for the moisture to evaporate and escape without causing the food to steam." + } + ], + "messages": [ + { + "role": "user", + "content": "What does \"crowding mushrooms\" mean?" + }, + { + "role": "assistant", + "content": "basically, you don't want so much food in the pan at once that the bits are packed tightly, or in more than one layer" + }, + { + "role": "user", + "content": "Ah right. Is it okay to add others foods to the pan whilst mushrooms are there though?" + }, + { + "role": "assistant", + "content": "you want to leave space for the moisture to evaporate and escape without causing the food to steam" + }, + { + "role": "user", + "content": "how many would you recommend per pan?" + }, + { + "role": "assistant", + "content": "you don't want so much food" + }, + { + "role": "user", + "content": "does it make a difference what type of mushroom you are using?" + } + ], + "answers": [ + "It's not the mushrooms that are important, it's the \"crowding", + "It's not the mushrooms that are important, it's the \"crowding", + "It's not the mushrooms that are important, it's the \"crowding\"", + "It's not the mushrooms that are important, it's the \"crowding\"" + ] + }, + { + "ctxs": [ + { + "title": "What does \"crowding mushrooms\" mean?", + "text": "It's not the mushrooms that are important, it's the \"crowding\" -- basically, you don't want so much food in the pan at once that the bits are packed tightly, or in more than one layer.This is especially important for items that give off a lot of water as they cook (like mushrooms), or that you're trying to get to crisp up, as you want to leave space for the moisture to evaporate and escape without causing the food to steam." + } + ], + "messages": [ + { + "role": "user", + "content": "What does \"crowding mushrooms\" mean?" + }, + { + "role": "assistant", + "content": "basically, you don't want so much food in the pan at once that the bits are packed tightly, or in more than one layer" + }, + { + "role": "user", + "content": "Ah right. Is it okay to add others foods to the pan whilst mushrooms are there though?" + }, + { + "role": "assistant", + "content": "you want to leave space for the moisture to evaporate and escape without causing the food to steam" + }, + { + "role": "user", + "content": "how many would you recommend per pan?" + }, + { + "role": "assistant", + "content": "you don't want so much food" + }, + { + "role": "user", + "content": "does it make a difference what type of mushroom you are using?" + }, + { + "role": "assistant", + "content": "It's not the mushrooms that are important, it's the \"crowding" + }, + { + "role": "user", + "content": "I see ... any more tips?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Dutch Oven alternative for campfire?", + "text": "While you can easily melt a foil pan over a hot campfire, yours will be filled with juicy peaches - so assuming you don't over-cook it, you should be safe. 40 minutes directly on the coals might be pushing it though - consider using a gridiron to control the heat by elevating the pan slightly, and stick around to keep an eye on things... Remember, dutch ovens are thick, heavy, and slow to transmit heat, and the recipes reflect this.I would avoid doubling either the pan or the foil: you'll end up with an air gap between the two layers, which will likely just end up ruining the outer pan. Pay a little extra for the thicker \"heavy-duty\" foil and you should be fine.Wet sand between two pans is an interesting idea... If you try it, report back!My biggest worry here would be burning the peaches before they have a chance to release their juices (no slow warm-up with aluminum - you'll essentially be frying them). If you can elevate the pan, you should be fine; otherwise, consider macerating them first (if you have very ripe, juicy peaches, count your blessings and ignore this suggestion).Finally, consider that Harbor Freight sells cast-iron dutch ovens for $25. The quality isn't stellar, and it's extra weight to lug around, but you'll probably end up with better food all the same." + } + ], + "messages": [ + { + "role": "user", + "content": "Dutch Oven alternative for campfire?" + } + ], + "answers": [ + "Wet sand between two pans is an interesting idea", + "Wet sand between two pans is an interesting idea", + "Wet sand between two pans is an interesting idea", + "dutch ovens are thick, heavy, and slow to transmit heat, and the recipes reflect this." + ] + }, + { + "ctxs": [ + { + "title": "Dutch Oven alternative for campfire?", + "text": "While you can easily melt a foil pan over a hot campfire, yours will be filled with juicy peaches - so assuming you don't over-cook it, you should be safe. 40 minutes directly on the coals might be pushing it though - consider using a gridiron to control the heat by elevating the pan slightly, and stick around to keep an eye on things... Remember, dutch ovens are thick, heavy, and slow to transmit heat, and the recipes reflect this.I would avoid doubling either the pan or the foil: you'll end up with an air gap between the two layers, which will likely just end up ruining the outer pan. Pay a little extra for the thicker \"heavy-duty\" foil and you should be fine.Wet sand between two pans is an interesting idea... If you try it, report back!My biggest worry here would be burning the peaches before they have a chance to release their juices (no slow warm-up with aluminum - you'll essentially be frying them). If you can elevate the pan, you should be fine; otherwise, consider macerating them first (if you have very ripe, juicy peaches, count your blessings and ignore this suggestion).Finally, consider that Harbor Freight sells cast-iron dutch ovens for $25. The quality isn't stellar, and it's extra weight to lug around, but you'll probably end up with better food all the same." + } + ], + "messages": [ + { + "role": "user", + "content": "Dutch Oven alternative for campfire?" + }, + { + "role": "assistant", + "content": "Wet sand between two pans is an interesting idea" + }, + { + "role": "user", + "content": "does thta actually work?" + } + ], + "answers": [ + "My biggest worry here would be burning the peaches before they have a chance to release their juices", + "My biggest worry here would be burning the peaches before they have a chance to release their juices", + "If you can elevate the pan, you should be fine", + "My biggest worry here would be burning the peaches before they have a chance to release their juices" + ] + }, + { + "ctxs": [ + { + "title": "Dutch Oven alternative for campfire?", + "text": "While you can easily melt a foil pan over a hot campfire, yours will be filled with juicy peaches - so assuming you don't over-cook it, you should be safe. 40 minutes directly on the coals might be pushing it though - consider using a gridiron to control the heat by elevating the pan slightly, and stick around to keep an eye on things... Remember, dutch ovens are thick, heavy, and slow to transmit heat, and the recipes reflect this.I would avoid doubling either the pan or the foil: you'll end up with an air gap between the two layers, which will likely just end up ruining the outer pan. Pay a little extra for the thicker \"heavy-duty\" foil and you should be fine.Wet sand between two pans is an interesting idea... If you try it, report back!My biggest worry here would be burning the peaches before they have a chance to release their juices (no slow warm-up with aluminum - you'll essentially be frying them). If you can elevate the pan, you should be fine; otherwise, consider macerating them first (if you have very ripe, juicy peaches, count your blessings and ignore this suggestion).Finally, consider that Harbor Freight sells cast-iron dutch ovens for $25. The quality isn't stellar, and it's extra weight to lug around, but you'll probably end up with better food all the same." + } + ], + "messages": [ + { + "role": "user", + "content": "Dutch Oven alternative for campfire?" + }, + { + "role": "assistant", + "content": "Wet sand between two pans is an interesting idea" + }, + { + "role": "user", + "content": "does thta actually work?" + }, + { + "role": "assistant", + "content": "My biggest worry here would be burning the peaches before they have a chance to release their juices" + }, + { + "role": "user", + "content": "well I was not necessarily thinking of cooking peaches. Any other tips?" + } + ], + "answers": [ + "consider that Harbor Freight sells cast-iron dutch ovens for $25. The quality isn't stellar, and it's extra weight to lug around, but you'll probably end up with better food all the same", + "consider that Harbor Freight sells cast-iron dutch ovens for $25. The quality isn't stellar, and it's extra weight to lug around, but you'll probably end up with better food all the same", + "Harbor Freight sells cast-iron dutch ovens for $25. The quality isn't stellar, and it's extra weight to lug around, but you'll probably end up with better food all the same.", + "consider using a gridiron to control the heat by elevating the pan slightly, and stick around to keep an eye on things" + ] + }, + { + "ctxs": [ + { + "title": "What precautions should be taken while cooking a thin steak?", + "text": "You can definitely still cook it on the barbecue, just don't' cook it as long because the heat has less distance to penetrate. You can also try flipping the pieces more often so each side isn't exposed to the heat for too long, it can't penetrate too far into the meat before it is flipped over and begins cooling. This should allow you to get some nice crusting on the outside and keeping it juicy in the middle.Get that bbq SUPER hot." + } + ], + "messages": [ + { + "role": "user", + "content": "What precautions should be taken while cooking a thin steak?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What precautions should be taken while cooking a thin steak?", + "text": "You can definitely still cook it on the barbecue, just don't' cook it as long because the heat has less distance to penetrate. You can also try flipping the pieces more often so each side isn't exposed to the heat for too long, it can't penetrate too far into the meat before it is flipped over and begins cooling. This should allow you to get some nice crusting on the outside and keeping it juicy in the middle.Get that bbq SUPER hot." + } + ], + "messages": [ + { + "role": "user", + "content": "What precautions should be taken while cooking a thin steak?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Would it be okay to barbecue it?" + } + ], + "answers": [ + "You can definitely still cook it on the barbecue, just don't' cook it as long because the heat has less distance to penetrate", + "You can definitely still cook it on the barbecue, just don't' cook it as long because the heat has less distance to penetrate", + "You can definitely still cook it on the barbecue, just don't' cook it as long because the heat has less distance to penetrate", + "You can definitely still cook it on the barbecue, just don't' cook it as long because the heat has less distance to penetrate." + ] + }, + { + "ctxs": [ + { + "title": "What precautions should be taken while cooking a thin steak?", + "text": "You can definitely still cook it on the barbecue, just don't' cook it as long because the heat has less distance to penetrate. You can also try flipping the pieces more often so each side isn't exposed to the heat for too long, it can't penetrate too far into the meat before it is flipped over and begins cooling. This should allow you to get some nice crusting on the outside and keeping it juicy in the middle.Get that bbq SUPER hot." + } + ], + "messages": [ + { + "role": "user", + "content": "What precautions should be taken while cooking a thin steak?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Would it be okay to barbecue it?" + }, + { + "role": "assistant", + "content": "You can definitely still cook it on the barbecue, just don't' cook it as long because the heat has less distance to penetrate" + }, + { + "role": "user", + "content": "Why would the Halal butcher sell such thin cuts of beef?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What precautions should be taken while cooking a thin steak?", + "text": "You can definitely still cook it on the barbecue, just don't' cook it as long because the heat has less distance to penetrate. You can also try flipping the pieces more often so each side isn't exposed to the heat for too long, it can't penetrate too far into the meat before it is flipped over and begins cooling. This should allow you to get some nice crusting on the outside and keeping it juicy in the middle.Get that bbq SUPER hot." + } + ], + "messages": [ + { + "role": "user", + "content": "What precautions should be taken while cooking a thin steak?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Would it be okay to barbecue it?" + }, + { + "role": "assistant", + "content": "You can definitely still cook it on the barbecue, just don't' cook it as long because the heat has less distance to penetrate" + }, + { + "role": "user", + "content": "Why would the Halal butcher sell such thin cuts of beef?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you think I should marinade it before putting on the grill?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is beef 'aged' in vacuum packed bags?", + "text": "Yes, vacuum sealed beef is 'wet aged,' which produces a cheaper though inferior product to dry aging. You can age yourself at home, you just need decent climate control, and the knowledge to know the difference between good aging and bad critters infesting your meat.Bear in mind also that there is significant loss in dry aging, as you have to cut off the outside of the meat." + } + ], + "messages": [ + { + "role": "user", + "content": "Is beef aged in vacuum packed bags?" + } + ], + "answers": [ + "vacuum sealed beef is 'wet aged,' which produces a cheaper though inferior product to dry aging", + "vacuum sealed beef is 'wet aged,' which produces a cheaper though inferior product to dry aging", + "Yes, vacuum sealed beef is 'wet aged,' which produces a cheaper though inferior product to dry aging.", + "Yes, vacuum sealed beef is 'wet aged,' which produces a cheaper though inferior product to dry aging." + ] + }, + { + "ctxs": [ + { + "title": "Is beef 'aged' in vacuum packed bags?", + "text": "Yes, vacuum sealed beef is 'wet aged,' which produces a cheaper though inferior product to dry aging. You can age yourself at home, you just need decent climate control, and the knowledge to know the difference between good aging and bad critters infesting your meat.Bear in mind also that there is significant loss in dry aging, as you have to cut off the outside of the meat." + } + ], + "messages": [ + { + "role": "user", + "content": "Is beef aged in vacuum packed bags?" + }, + { + "role": "assistant", + "content": "vacuum sealed beef is 'wet aged,' which produces a cheaper though inferior product to dry aging" + }, + { + "role": "user", + "content": "If that's true, is the whole aging process done in these vacuum-pack bags?" + } + ], + "answers": [ + "You can age yourself at home, you just need decent climate control, and the knowledge to know the difference between good aging and bad critters infesting your mea", + "You can age yourself at home, you just need decent climate control, and the knowledge to know the difference between good aging and bad critters infesting your mea", + ". You can age yourself at home, you just need decent climate control, and the knowledge to know the difference between good aging", + "You can age yourself at home, you just need decent climate control, and the knowledge to know the difference between good aging and bad critters infesting your mea" + ] + }, + { + "ctxs": [ + { + "title": "Is beef 'aged' in vacuum packed bags?", + "text": "Yes, vacuum sealed beef is 'wet aged,' which produces a cheaper though inferior product to dry aging. You can age yourself at home, you just need decent climate control, and the knowledge to know the difference between good aging and bad critters infesting your meat.Bear in mind also that there is significant loss in dry aging, as you have to cut off the outside of the meat." + } + ], + "messages": [ + { + "role": "user", + "content": "Is beef aged in vacuum packed bags?" + }, + { + "role": "assistant", + "content": "vacuum sealed beef is 'wet aged,' which produces a cheaper though inferior product to dry aging" + }, + { + "role": "user", + "content": "If that's true, is the whole aging process done in these vacuum-pack bags?" + }, + { + "role": "assistant", + "content": "You can age yourself at home, you just need decent climate control, and the knowledge to know the difference between good aging and bad critters infesting your mea" + }, + { + "role": "user", + "content": "Could I have kept it for a further 19 days before opening (I bought it on the 5th) for a more mature beef?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is beef 'aged' in vacuum packed bags?", + "text": "Yes, vacuum sealed beef is 'wet aged,' which produces a cheaper though inferior product to dry aging. You can age yourself at home, you just need decent climate control, and the knowledge to know the difference between good aging and bad critters infesting your meat.Bear in mind also that there is significant loss in dry aging, as you have to cut off the outside of the meat." + } + ], + "messages": [ + { + "role": "user", + "content": "Is beef aged in vacuum packed bags?" + }, + { + "role": "assistant", + "content": "vacuum sealed beef is 'wet aged,' which produces a cheaper though inferior product to dry aging" + }, + { + "role": "user", + "content": "If that's true, is the whole aging process done in these vacuum-pack bags?" + }, + { + "role": "assistant", + "content": "You can age yourself at home, you just need decent climate control, and the knowledge to know the difference between good aging and bad critters infesting your mea" + }, + { + "role": "user", + "content": "Could I have kept it for a further 19 days before opening (I bought it on the 5th) for a more mature beef?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Who needs \"Jamie Oliver Matured for 21 days\" if we can just do it ourselves?" + } + ], + "answers": [ + "Bear in mind also that there is significant loss in dry aging, as you have to cut off the outside of the meat", + "Bear in mind also that there is significant loss in dry aging, as you have to cut off the outside of the meat", + "Bear in mind also that there is significant loss in dry aging, as you have to cut off the outside of the meat", + "Bear in mind also that there is significant loss in dry aging, as you have to cut off the outside of the meat" + ] + }, + { + "ctxs": [ + { + "title": "Is beef 'aged' in vacuum packed bags?", + "text": "Yes, vacuum sealed beef is 'wet aged,' which produces a cheaper though inferior product to dry aging. You can age yourself at home, you just need decent climate control, and the knowledge to know the difference between good aging and bad critters infesting your meat.Bear in mind also that there is significant loss in dry aging, as you have to cut off the outside of the meat." + } + ], + "messages": [ + { + "role": "user", + "content": "Is beef aged in vacuum packed bags?" + }, + { + "role": "assistant", + "content": "vacuum sealed beef is 'wet aged,' which produces a cheaper though inferior product to dry aging" + }, + { + "role": "user", + "content": "If that's true, is the whole aging process done in these vacuum-pack bags?" + }, + { + "role": "assistant", + "content": "You can age yourself at home, you just need decent climate control, and the knowledge to know the difference between good aging and bad critters infesting your mea" + }, + { + "role": "user", + "content": "Could I have kept it for a further 19 days before opening (I bought it on the 5th) for a more mature beef?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Who needs \"Jamie Oliver Matured for 21 days\" if we can just do it ourselves?" + }, + { + "role": "assistant", + "content": "Bear in mind also that there is significant loss in dry aging, as you have to cut off the outside of the meat" + }, + { + "role": "user", + "content": "I'm guessing USE AFTER instruction is to ensure the meat is sufficiently mature before being sold, is that correct?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is it safe to eat a pork loin that has been refrigerated for 6 days?", + "text": "I once left a whole New York strip in the walk in cooler for two weeks and it was great. Chances are that the salt and acid in the marinade preserved the pork well enough it would still be safe to eat after six days. I would check for slime and foul odor. There are several other factors involved such as how it was handled before put in the refrigerator. For example, a piece of pork that was at room temp for one hour with a semi sterile knife trimming it might not last three days. I always go with whether it has an off odor or not. I find that meat which has aged a little in the fridge will have a more robust defined flavor. If you run your finger across it and feel any type of slime just get rid of it." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it safe to eat a pork loin that has been refrigerated for 6 days?" + } + ], + "answers": [ + "Chances are that the salt and acid in the marinade preserved the pork well enough it would still be safe to eat after six days. I would check for slime and foul odor", + "Chances are that the salt and acid in the marinade preserved the pork well enough it would still be safe to eat after six days. I would check for slime and foul odor", + "Chances are that the salt and acid in the marinade preserved the pork well enough it would still be safe to eat after six days", + "Chances are that the salt and acid in the marinade preserved the pork well enough it would still be safe to eat after six days." + ] + }, + { + "ctxs": [ + { + "title": "Is it safe to eat a pork loin that has been refrigerated for 6 days?", + "text": "I once left a whole New York strip in the walk in cooler for two weeks and it was great. Chances are that the salt and acid in the marinade preserved the pork well enough it would still be safe to eat after six days. I would check for slime and foul odor. There are several other factors involved such as how it was handled before put in the refrigerator. For example, a piece of pork that was at room temp for one hour with a semi sterile knife trimming it might not last three days. I always go with whether it has an off odor or not. I find that meat which has aged a little in the fridge will have a more robust defined flavor. If you run your finger across it and feel any type of slime just get rid of it." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it safe to eat a pork loin that has been refrigerated for 6 days?" + }, + { + "role": "assistant", + "content": "Chances are that the salt and acid in the marinade preserved the pork well enough it would still be safe to eat after six days. I would check for slime and foul odor" + }, + { + "role": "user", + "content": "The marinade is really more of a brine made of apple juice, sugar, soy sauce, salt and some spices -- would this be okay?" + } + ], + "answers": [ + "There are several other factors involved such as how it was handled before put in the refrigerator", + "There are several other factors involved such as how it was handled before put in the refrigerator", + "If you run your finger across it and feel any type of slime just get rid of it.", + "There are several other factors involved such as how it was handled before put in the refrigerator" + ] + }, + { + "ctxs": [ + { + "title": "Is it safe to eat a pork loin that has been refrigerated for 6 days?", + "text": "I once left a whole New York strip in the walk in cooler for two weeks and it was great. Chances are that the salt and acid in the marinade preserved the pork well enough it would still be safe to eat after six days. I would check for slime and foul odor. There are several other factors involved such as how it was handled before put in the refrigerator. For example, a piece of pork that was at room temp for one hour with a semi sterile knife trimming it might not last three days. I always go with whether it has an off odor or not. I find that meat which has aged a little in the fridge will have a more robust defined flavor. If you run your finger across it and feel any type of slime just get rid of it." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it safe to eat a pork loin that has been refrigerated for 6 days?" + }, + { + "role": "assistant", + "content": "Chances are that the salt and acid in the marinade preserved the pork well enough it would still be safe to eat after six days. I would check for slime and foul odor" + }, + { + "role": "user", + "content": "The marinade is really more of a brine made of apple juice, sugar, soy sauce, salt and some spices -- would this be okay?" + }, + { + "role": "assistant", + "content": "There are several other factors involved such as how it was handled before put in the refrigerator" + }, + { + "role": "user", + "content": "Should it be okay if it remained in the back of the refrigerator, well chilled?" + } + ], + "answers": [ + "If you run your finger across it and feel any type of slime just get rid of it", + "If you run your finger across it and feel any type of slime just get rid of it", + "I find that meat which has aged a little in the fridge will have a more robust defined flavor. If you run your finger across it and feel any type of slime just get rid of it", + "Chances are that the salt and acid in the marinade preserved the pork well enough it would still be safe to eat after six days." + ] + }, + { + "ctxs": [ + { + "title": "How to efficiently remove the food particles stuck in the scrubbing pad?", + "text": "I put the hot water tap on an extremely slow trickle to wet the pad.Then squeeze dishwasher detergent + baking soda to work up a sud on the pad.Then squeeze and \"massage\" the pad as best you could under the slow hot trickle.My actual motivation has always been remove the stale stink from the pad. Somehow, the side effects are that the food particles are also dislodged from the pad by the suds.This must be due to surface tension mitigation and anti-static effects of the suds (disengaging the attraction of food particles from the pad bristles) plus the washing action of the slow hot trickle. If the water is too hot, you might have to put on kitchen gloves." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I efficiently remove the food particles stuck in the scrubbing pad?" + } + ], + "answers": [ + "I put the hot water tap on an extremely slow trickle to wet the pad.Then squeeze dishwasher detergent + baking soda to work up a sud on the pad", + "I put the hot water tap on an extremely slow trickle to wet the pad.Then squeeze dishwasher detergent + baking soda to work up a sud on the pad", + "I put the hot water tap on an extremely slow trickle to wet the pad.Then squeeze dishwasher detergent + baking soda to work up a sud on the pad.", + "I put the hot water tap on an extremely slow trickle to wet the pad.Then squeeze dishwasher detergent + baking soda to work up a sud on the pad." + ] + }, + { + "ctxs": [ + { + "title": "How to efficiently remove the food particles stuck in the scrubbing pad?", + "text": "I put the hot water tap on an extremely slow trickle to wet the pad.Then squeeze dishwasher detergent + baking soda to work up a sud on the pad.Then squeeze and \"massage\" the pad as best you could under the slow hot trickle.My actual motivation has always been remove the stale stink from the pad. Somehow, the side effects are that the food particles are also dislodged from the pad by the suds.This must be due to surface tension mitigation and anti-static effects of the suds (disengaging the attraction of food particles from the pad bristles) plus the washing action of the slow hot trickle. If the water is too hot, you might have to put on kitchen gloves." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I efficiently remove the food particles stuck in the scrubbing pad?" + }, + { + "role": "assistant", + "content": "I put the hot water tap on an extremely slow trickle to wet the pad.Then squeeze dishwasher detergent + baking soda to work up a sud on the pad" + }, + { + "role": "user", + "content": "I tried that but it didnt work...do you have any other tips?" + } + ], + "answers": [ + "squeeze and \"massage\" the pad as best you could under the slow hot trickle", + "squeeze and \"massage\" the pad as best you could under the slow hot trickle", + "squeeze and \"massage\" the pad as best you could under the slow hot trickle", + "Then squeeze and \"massage\" the pad as best you could under the slow hot trickle" + ] + }, + { + "ctxs": [ + { + "title": "How to efficiently remove the food particles stuck in the scrubbing pad?", + "text": "I put the hot water tap on an extremely slow trickle to wet the pad.Then squeeze dishwasher detergent + baking soda to work up a sud on the pad.Then squeeze and \"massage\" the pad as best you could under the slow hot trickle.My actual motivation has always been remove the stale stink from the pad. Somehow, the side effects are that the food particles are also dislodged from the pad by the suds.This must be due to surface tension mitigation and anti-static effects of the suds (disengaging the attraction of food particles from the pad bristles) plus the washing action of the slow hot trickle. If the water is too hot, you might have to put on kitchen gloves." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I efficiently remove the food particles stuck in the scrubbing pad?" + }, + { + "role": "assistant", + "content": "I put the hot water tap on an extremely slow trickle to wet the pad.Then squeeze dishwasher detergent + baking soda to work up a sud on the pad" + }, + { + "role": "user", + "content": "I tried that but it didnt work...do you have any other tips?" + }, + { + "role": "assistant", + "content": "squeeze and \"massage\" the pad as best you could under the slow hot trickle" + }, + { + "role": "user", + "content": "I don't have a dishwasher, but would a dishwasher do a better job?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to efficiently remove the food particles stuck in the scrubbing pad?", + "text": "I put the hot water tap on an extremely slow trickle to wet the pad.Then squeeze dishwasher detergent + baking soda to work up a sud on the pad.Then squeeze and \"massage\" the pad as best you could under the slow hot trickle.My actual motivation has always been remove the stale stink from the pad. Somehow, the side effects are that the food particles are also dislodged from the pad by the suds.This must be due to surface tension mitigation and anti-static effects of the suds (disengaging the attraction of food particles from the pad bristles) plus the washing action of the slow hot trickle. If the water is too hot, you might have to put on kitchen gloves." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I efficiently remove the food particles stuck in the scrubbing pad?" + }, + { + "role": "assistant", + "content": "I put the hot water tap on an extremely slow trickle to wet the pad.Then squeeze dishwasher detergent + baking soda to work up a sud on the pad" + }, + { + "role": "user", + "content": "I tried that but it didnt work...do you have any other tips?" + }, + { + "role": "assistant", + "content": "squeeze and \"massage\" the pad as best you could under the slow hot trickle" + }, + { + "role": "user", + "content": "I don't have a dishwasher, but would a dishwasher do a better job?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you experience this problem too?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to efficiently remove the food particles stuck in the scrubbing pad?", + "text": "I put the hot water tap on an extremely slow trickle to wet the pad.Then squeeze dishwasher detergent + baking soda to work up a sud on the pad.Then squeeze and \"massage\" the pad as best you could under the slow hot trickle.My actual motivation has always been remove the stale stink from the pad. Somehow, the side effects are that the food particles are also dislodged from the pad by the suds.This must be due to surface tension mitigation and anti-static effects of the suds (disengaging the attraction of food particles from the pad bristles) plus the washing action of the slow hot trickle. If the water is too hot, you might have to put on kitchen gloves." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I efficiently remove the food particles stuck in the scrubbing pad?" + }, + { + "role": "assistant", + "content": "I put the hot water tap on an extremely slow trickle to wet the pad.Then squeeze dishwasher detergent + baking soda to work up a sud on the pad" + }, + { + "role": "user", + "content": "I tried that but it didnt work...do you have any other tips?" + }, + { + "role": "assistant", + "content": "squeeze and \"massage\" the pad as best you could under the slow hot trickle" + }, + { + "role": "user", + "content": "I don't have a dishwasher, but would a dishwasher do a better job?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you experience this problem too?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Why does the particles get stuck in there?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is there an easy way to tell if a pan/pot is oven-safe?", + "text": "Speaking in generalizations, without knowing the details of content:Anything with a non-stick coating- I wouldn't put it in the oven. If you don't know what the non-stick coating is made of, you can't be sure if it will melt. Additionally high temperatures and non-stick coating make for off-gassing.Anything with plastic handles, knobs or any other plastic parts- don't put it in the oven at any temperature. No way to know how it will react.Cast iron- always oven safe to almost any temp that a non-commercial oven would reachEnameled cast iron (like Le Crueset)- oven safe to 500\u00b0F (260\u00b0C)Uncoated stainless steel- oven safe to 500\u00b0F (260\u00b0C)Uncoated anodized aluminum- I would say no more than 450\u00b0F (230\u00b0C), to be safeCopper- 500\u00b0F (260\u00b0C)Glass- 450\u00b0F (230\u00b0C)" + } + ], + "messages": [ + { + "role": "user", + "content": "Is there an easy way to tell if a pan/pot is oven-safe?" + } + ], + "answers": [ + "Anything with plastic handles, knobs or any other plastic parts- don't put it in the oven at any temperature. No way to know how it will react", + "Anything with plastic handles, knobs or any other plastic parts- don't put it in the oven at any temperature. No way to know how it will react", + "Speaking in generalizations, without knowing the details of content:Anything with a non-stick coating- I wouldn't put it in the oven.", + "Cast iron- always oven safe to almost any temp that a non-commercial oven would reach" + ] + }, + { + "ctxs": [ + { + "title": "Is there an easy way to tell if a pan/pot is oven-safe?", + "text": "Speaking in generalizations, without knowing the details of content:Anything with a non-stick coating- I wouldn't put it in the oven. If you don't know what the non-stick coating is made of, you can't be sure if it will melt. Additionally high temperatures and non-stick coating make for off-gassing.Anything with plastic handles, knobs or any other plastic parts- don't put it in the oven at any temperature. No way to know how it will react.Cast iron- always oven safe to almost any temp that a non-commercial oven would reachEnameled cast iron (like Le Crueset)- oven safe to 500\u00b0F (260\u00b0C)Uncoated stainless steel- oven safe to 500\u00b0F (260\u00b0C)Uncoated anodized aluminum- I would say no more than 450\u00b0F (230\u00b0C), to be safeCopper- 500\u00b0F (260\u00b0C)Glass- 450\u00b0F (230\u00b0C)" + } + ], + "messages": [ + { + "role": "user", + "content": "Is there an easy way to tell if a pan/pot is oven-safe?" + }, + { + "role": "assistant", + "content": "Anything with plastic handles, knobs or any other plastic parts- don't put it in the oven at any temperature. No way to know how it will react" + }, + { + "role": "user", + "content": "Are stainless steel pans usually safe to use in the oven?" + } + ], + "answers": [ + "Uncoated stainless steel- oven safe to 500\u00b0F (260\u00b0C", + "Uncoated stainless steel- oven safe to 500\u00b0F (260\u00b0C", + "Uncoated stainless steel- oven safe to 500\u00b0F", + "Uncoated stainless steel- oven safe to 500\u00b0F" + ] + }, + { + "ctxs": [ + { + "title": "Is there an easy way to tell if a pan/pot is oven-safe?", + "text": "Speaking in generalizations, without knowing the details of content:Anything with a non-stick coating- I wouldn't put it in the oven. If you don't know what the non-stick coating is made of, you can't be sure if it will melt. Additionally high temperatures and non-stick coating make for off-gassing.Anything with plastic handles, knobs or any other plastic parts- don't put it in the oven at any temperature. No way to know how it will react.Cast iron- always oven safe to almost any temp that a non-commercial oven would reachEnameled cast iron (like Le Crueset)- oven safe to 500\u00b0F (260\u00b0C)Uncoated stainless steel- oven safe to 500\u00b0F (260\u00b0C)Uncoated anodized aluminum- I would say no more than 450\u00b0F (230\u00b0C), to be safeCopper- 500\u00b0F (260\u00b0C)Glass- 450\u00b0F (230\u00b0C)" + } + ], + "messages": [ + { + "role": "user", + "content": "Is there an easy way to tell if a pan/pot is oven-safe?" + }, + { + "role": "assistant", + "content": "Anything with plastic handles, knobs or any other plastic parts- don't put it in the oven at any temperature. No way to know how it will react" + }, + { + "role": "user", + "content": "Are stainless steel pans usually safe to use in the oven?" + }, + { + "role": "assistant", + "content": "Uncoated stainless steel- oven safe to 500\u00b0F (260\u00b0C" + }, + { + "role": "user", + "content": "Are non-stick pans usually safe to use in the oven?" + } + ], + "answers": [ + "Speaking in generalizations, without knowing the details of content:Anything with a non-stick coating- I wouldn't put it in the oven", + "Speaking in generalizations, without knowing the details of content:Anything with a non-stick coating- I wouldn't put it in the oven", + "Anything with a non-stick coating- I wouldn't put it in the oven. If you don't know what the non-stick coating is made of, you can't be sure if it will melt", + "don't put it in the oven at any temperature. No way to know how it will react." + ] + }, + { + "ctxs": [ + { + "title": "Is there an easy way to tell if a pan/pot is oven-safe?", + "text": "Speaking in generalizations, without knowing the details of content:Anything with a non-stick coating- I wouldn't put it in the oven. If you don't know what the non-stick coating is made of, you can't be sure if it will melt. Additionally high temperatures and non-stick coating make for off-gassing.Anything with plastic handles, knobs or any other plastic parts- don't put it in the oven at any temperature. No way to know how it will react.Cast iron- always oven safe to almost any temp that a non-commercial oven would reachEnameled cast iron (like Le Crueset)- oven safe to 500\u00b0F (260\u00b0C)Uncoated stainless steel- oven safe to 500\u00b0F (260\u00b0C)Uncoated anodized aluminum- I would say no more than 450\u00b0F (230\u00b0C), to be safeCopper- 500\u00b0F (260\u00b0C)Glass- 450\u00b0F (230\u00b0C)" + } + ], + "messages": [ + { + "role": "user", + "content": "Is there an easy way to tell if a pan/pot is oven-safe?" + }, + { + "role": "assistant", + "content": "Anything with plastic handles, knobs or any other plastic parts- don't put it in the oven at any temperature. No way to know how it will react" + }, + { + "role": "user", + "content": "Are stainless steel pans usually safe to use in the oven?" + }, + { + "role": "assistant", + "content": "Uncoated stainless steel- oven safe to 500\u00b0F (260\u00b0C" + }, + { + "role": "user", + "content": "Are non-stick pans usually safe to use in the oven?" + }, + { + "role": "assistant", + "content": "Speaking in generalizations, without knowing the details of content:Anything with a non-stick coating- I wouldn't put it in the oven" + }, + { + "role": "user", + "content": "Are some pots safe only at certain temperatures?" + } + ], + "answers": [ + "Uncoated stainless steel- oven safe to 500\u00b0F (260\u00b0C", + "Uncoated stainless steel- oven safe to 500\u00b0F (260\u00b0C", + "Enameled cast iron (like Le Crueset)- oven safe to 500\u00b0F (260\u00b0C)Uncoated stainless steel- oven safe to 500\u00b0F (260\u00b0C)", + "I would say no more than 450\u00b0F (230\u00b0C), to be safeCopper- 500\u00b0F (260\u00b0C)Glass- 450\u00b0F (230\u00b0C)" + ] + }, + { + "ctxs": [ + { + "title": "Is there an easy way to tell if a pan/pot is oven-safe?", + "text": "Speaking in generalizations, without knowing the details of content:Anything with a non-stick coating- I wouldn't put it in the oven. If you don't know what the non-stick coating is made of, you can't be sure if it will melt. Additionally high temperatures and non-stick coating make for off-gassing.Anything with plastic handles, knobs or any other plastic parts- don't put it in the oven at any temperature. No way to know how it will react.Cast iron- always oven safe to almost any temp that a non-commercial oven would reachEnameled cast iron (like Le Crueset)- oven safe to 500\u00b0F (260\u00b0C)Uncoated stainless steel- oven safe to 500\u00b0F (260\u00b0C)Uncoated anodized aluminum- I would say no more than 450\u00b0F (230\u00b0C), to be safeCopper- 500\u00b0F (260\u00b0C)Glass- 450\u00b0F (230\u00b0C)" + } + ], + "messages": [ + { + "role": "user", + "content": "Is there an easy way to tell if a pan/pot is oven-safe?" + }, + { + "role": "assistant", + "content": "Anything with plastic handles, knobs or any other plastic parts- don't put it in the oven at any temperature. No way to know how it will react" + }, + { + "role": "user", + "content": "Are stainless steel pans usually safe to use in the oven?" + }, + { + "role": "assistant", + "content": "Uncoated stainless steel- oven safe to 500\u00b0F (260\u00b0C" + }, + { + "role": "user", + "content": "Are non-stick pans usually safe to use in the oven?" + }, + { + "role": "assistant", + "content": "Speaking in generalizations, without knowing the details of content:Anything with a non-stick coating- I wouldn't put it in the oven" + }, + { + "role": "user", + "content": "Are some pots safe only at certain temperatures?" + }, + { + "role": "assistant", + "content": "Uncoated stainless steel- oven safe to 500\u00b0F (260\u00b0C" + }, + { + "role": "user", + "content": "Are there any tests for if you are unsure of the material a pot is made of?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is there an easy way to tell if a pan/pot is oven-safe?", + "text": "Speaking in generalizations, without knowing the details of content:Anything with a non-stick coating- I wouldn't put it in the oven. If you don't know what the non-stick coating is made of, you can't be sure if it will melt. Additionally high temperatures and non-stick coating make for off-gassing.Anything with plastic handles, knobs or any other plastic parts- don't put it in the oven at any temperature. No way to know how it will react.Cast iron- always oven safe to almost any temp that a non-commercial oven would reachEnameled cast iron (like Le Crueset)- oven safe to 500\u00b0F (260\u00b0C)Uncoated stainless steel- oven safe to 500\u00b0F (260\u00b0C)Uncoated anodized aluminum- I would say no more than 450\u00b0F (230\u00b0C), to be safeCopper- 500\u00b0F (260\u00b0C)Glass- 450\u00b0F (230\u00b0C)" + } + ], + "messages": [ + { + "role": "user", + "content": "Is there an easy way to tell if a pan/pot is oven-safe?" + }, + { + "role": "assistant", + "content": "Anything with plastic handles, knobs or any other plastic parts- don't put it in the oven at any temperature. No way to know how it will react" + }, + { + "role": "user", + "content": "Are stainless steel pans usually safe to use in the oven?" + }, + { + "role": "assistant", + "content": "Uncoated stainless steel- oven safe to 500\u00b0F (260\u00b0C" + }, + { + "role": "user", + "content": "Are non-stick pans usually safe to use in the oven?" + }, + { + "role": "assistant", + "content": "Speaking in generalizations, without knowing the details of content:Anything with a non-stick coating- I wouldn't put it in the oven" + }, + { + "role": "user", + "content": "Are some pots safe only at certain temperatures?" + }, + { + "role": "assistant", + "content": "Uncoated stainless steel- oven safe to 500\u00b0F (260\u00b0C" + }, + { + "role": "user", + "content": "Are there any tests for if you are unsure of the material a pot is made of?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can you put aluminum pots in the oven?" + } + ], + "answers": [ + "Uncoated anodized aluminum- I would say no more than 450\u00b0F (230\u00b0C), to be safe", + "Uncoated anodized aluminum- I would say no more than 450\u00b0F (230\u00b0C), to be safe", + ")Uncoated anodized aluminum- I would say no more than 450\u00b0F (230\u00b0C), to be safe", + "Uncoated anodized aluminum- I would say no more than 450\u00b0F (230\u00b0C)" + ] + }, + { + "ctxs": [ + { + "title": "Is an oil-based roux cooked the same as one made with butter?", + "text": "A roux is just cooking flour in an equal amount (or thereabouts) of fat. If you've already done it in butter, you already know what you are doing. Butter is tricky because there is some water left in the butter and the fat itself has a low smoke point. After making a roux with butter, another fat is easy.Butter contains water, but it's not so picky that the small amount of water matters as far as measuring the butter; it's more about compensating for the butter's behavior and not allowing it to burn. Do the same thing with any oil as you have with butter, and you will be fine.If anything, you will find it easier with another fat. Just go roughly 50/50 and take your time." + } + ], + "messages": [ + { + "role": "user", + "content": "Is an oil-based roux cooked the same as one made with butter?" + } + ], + "answers": [ + "After making a roux with butter, another fat is easy", + "After making a roux with butter, another fat is easy", + "A roux is just cooking flour in an equal amount (or thereabouts) of fat. If you've already done it in butter,", + "Do the same thing with any oil as you have with butter, and you will be fine." + ] + }, + { + "ctxs": [ + { + "title": "Is an oil-based roux cooked the same as one made with butter?", + "text": "A roux is just cooking flour in an equal amount (or thereabouts) of fat. If you've already done it in butter, you already know what you are doing. Butter is tricky because there is some water left in the butter and the fat itself has a low smoke point. After making a roux with butter, another fat is easy.Butter contains water, but it's not so picky that the small amount of water matters as far as measuring the butter; it's more about compensating for the butter's behavior and not allowing it to burn. Do the same thing with any oil as you have with butter, and you will be fine.If anything, you will find it easier with another fat. Just go roughly 50/50 and take your time." + } + ], + "messages": [ + { + "role": "user", + "content": "Is an oil-based roux cooked the same as one made with butter?" + }, + { + "role": "assistant", + "content": "After making a roux with butter, another fat is easy" + }, + { + "role": "user", + "content": "If I want to substitute a non-dairy fat (e.g. olive or sunflower oil), will there be any cooking or consistency differences that I need to watch out for?" + } + ], + "answers": [ + "it's more about compensating for the butter's behavior and not allowing it to burn. Do the same thing with any oil as you have with butter, and you will be fine", + "it's more about compensating for the butter's behavior and not allowing it to burn. Do the same thing with any oil as you have with butter, and you will be fine", + "Do the same thing with any oil as you have with butter, and you will be fine.If anything, you will find it easier with another fat.", + "Do the same thing with any oil as you have with butter, and you will be fine.If anything, you will find it easier with another fat." + ] + }, + { + "ctxs": [ + { + "title": "Is an oil-based roux cooked the same as one made with butter?", + "text": "A roux is just cooking flour in an equal amount (or thereabouts) of fat. If you've already done it in butter, you already know what you are doing. Butter is tricky because there is some water left in the butter and the fat itself has a low smoke point. After making a roux with butter, another fat is easy.Butter contains water, but it's not so picky that the small amount of water matters as far as measuring the butter; it's more about compensating for the butter's behavior and not allowing it to burn. Do the same thing with any oil as you have with butter, and you will be fine.If anything, you will find it easier with another fat. Just go roughly 50/50 and take your time." + } + ], + "messages": [ + { + "role": "user", + "content": "Is an oil-based roux cooked the same as one made with butter?" + }, + { + "role": "assistant", + "content": "After making a roux with butter, another fat is easy" + }, + { + "role": "user", + "content": "If I want to substitute a non-dairy fat (e.g. olive or sunflower oil), will there be any cooking or consistency differences that I need to watch out for?" + }, + { + "role": "assistant", + "content": "it's more about compensating for the butter's behavior and not allowing it to burn. Do the same thing with any oil as you have with butter, and you will be fine" + }, + { + "role": "user", + "content": "Does the fat/flour ratio stay consistent?" + } + ], + "answers": [ + "Just go roughly 50/50 and take your time", + "Just go roughly 50/50 and take your time", + "Just go roughly 50/50 and take your time", + "Just go roughly 50/50 and take your time." + ] + }, + { + "ctxs": [ + { + "title": "Is an oil-based roux cooked the same as one made with butter?", + "text": "A roux is just cooking flour in an equal amount (or thereabouts) of fat. If you've already done it in butter, you already know what you are doing. Butter is tricky because there is some water left in the butter and the fat itself has a low smoke point. After making a roux with butter, another fat is easy.Butter contains water, but it's not so picky that the small amount of water matters as far as measuring the butter; it's more about compensating for the butter's behavior and not allowing it to burn. Do the same thing with any oil as you have with butter, and you will be fine.If anything, you will find it easier with another fat. Just go roughly 50/50 and take your time." + } + ], + "messages": [ + { + "role": "user", + "content": "Is an oil-based roux cooked the same as one made with butter?" + }, + { + "role": "assistant", + "content": "After making a roux with butter, another fat is easy" + }, + { + "role": "user", + "content": "If I want to substitute a non-dairy fat (e.g. olive or sunflower oil), will there be any cooking or consistency differences that I need to watch out for?" + }, + { + "role": "assistant", + "content": "it's more about compensating for the butter's behavior and not allowing it to burn. Do the same thing with any oil as you have with butter, and you will be fine" + }, + { + "role": "user", + "content": "Does the fat/flour ratio stay consistent?" + }, + { + "role": "assistant", + "content": "Just go roughly 50/50 and take your time" + }, + { + "role": "user", + "content": "Have you had good results using fats other than butter?" + } + ], + "answers": [ + "A roux is just cooking flour in an equal amount (or thereabouts) of fat", + "A roux is just cooking flour in an equal amount (or thereabouts) of fat", + "Do the same thing with any oil as you have with butter, and you will be fine.If anything, you will find it easier with another fat. Just go roughly 50/50 and take your time.", + "Do the same thing with any oil as you have with butter, and you will be fine.If anything, you will find it easier with another fat. Just go roughly 50/50 and take your time." + ] + }, + { + "ctxs": [ + { + "title": "Is an oil-based roux cooked the same as one made with butter?", + "text": "A roux is just cooking flour in an equal amount (or thereabouts) of fat. If you've already done it in butter, you already know what you are doing. Butter is tricky because there is some water left in the butter and the fat itself has a low smoke point. After making a roux with butter, another fat is easy.Butter contains water, but it's not so picky that the small amount of water matters as far as measuring the butter; it's more about compensating for the butter's behavior and not allowing it to burn. Do the same thing with any oil as you have with butter, and you will be fine.If anything, you will find it easier with another fat. Just go roughly 50/50 and take your time." + } + ], + "messages": [ + { + "role": "user", + "content": "Is an oil-based roux cooked the same as one made with butter?" + }, + { + "role": "assistant", + "content": "After making a roux with butter, another fat is easy" + }, + { + "role": "user", + "content": "If I want to substitute a non-dairy fat (e.g. olive or sunflower oil), will there be any cooking or consistency differences that I need to watch out for?" + }, + { + "role": "assistant", + "content": "it's more about compensating for the butter's behavior and not allowing it to burn. Do the same thing with any oil as you have with butter, and you will be fine" + }, + { + "role": "user", + "content": "Does the fat/flour ratio stay consistent?" + }, + { + "role": "assistant", + "content": "Just go roughly 50/50 and take your time" + }, + { + "role": "user", + "content": "Have you had good results using fats other than butter?" + }, + { + "role": "assistant", + "content": "A roux is just cooking flour in an equal amount (or thereabouts) of fat" + }, + { + "role": "user", + "content": "Do some oils work better than others?" + } + ], + "answers": [ + "any oil", + "any oil", + "Butter is tricky because there is some water left in the butter and the fat itself has a low smoke point. After making a roux with butter, another fat is easy", + "Do the same thing with any oil as you have with butter, and you will be fine." + ] + }, + { + "ctxs": [ + { + "title": "Which nuts can be cracked without tools?", + "text": "Yes, you can squeeze walnuts, pecans, almonds together and get something going. I won't mention peanuts because they're not tree nuts (and they've lost my respect in other ways). Read this answer tongue-in-cheek given the gravity of the question.Obviously pistachios are the easiest to open and filberts/hazelnuts the tougher nuts to crack. Pine nuts are somewhat easy, but who wants to carry a barrel of pine cones just to get a few nuts? I've never seen a macadamia or brazil nuts in a shell and been told Cashews aren't edible unroasted. You can also get creative using tools other than a nutcracker or your hands. I used to use the door and jamb (hinge side) in college since we had indestructible doors. Even keys and car keys are useful to wedge open walnuts. Some birds (crows/ravens) throw the nuts on the road and wait for a car (hat-tip to them clever birds). Pretty sure one of my friends uses his iPhone 5 as a hammer (it works, but don't do it).Finally, if you're concerned about oxidization on shelled nuts, I understand. As a delicious option, try placing shelled walnuts or almonds in cold water in the fridge overnight and rinse in the morning. The skins slide off and most of the bitter washes away leaving pure yumminess behind." + } + ], + "messages": [ + { + "role": "user", + "content": "Which nuts can be cracked without tools?" + } + ], + "answers": [ + "you can squeeze walnuts, pecans, almonds together and get something going. I won't mention peanuts because they're not tree nuts", + "you can squeeze walnuts, pecans, almonds together and get something going. I won't mention peanuts because they're not tree nuts", + "Yes, you can squeeze walnuts, pecans, almonds together and get something going", + "Yes, you can squeeze walnuts, pecans, almonds together and get something going." + ] + }, + { + "ctxs": [ + { + "title": "Which nuts can be cracked without tools?", + "text": "Yes, you can squeeze walnuts, pecans, almonds together and get something going. I won't mention peanuts because they're not tree nuts (and they've lost my respect in other ways). Read this answer tongue-in-cheek given the gravity of the question.Obviously pistachios are the easiest to open and filberts/hazelnuts the tougher nuts to crack. Pine nuts are somewhat easy, but who wants to carry a barrel of pine cones just to get a few nuts? I've never seen a macadamia or brazil nuts in a shell and been told Cashews aren't edible unroasted. You can also get creative using tools other than a nutcracker or your hands. I used to use the door and jamb (hinge side) in college since we had indestructible doors. Even keys and car keys are useful to wedge open walnuts. Some birds (crows/ravens) throw the nuts on the road and wait for a car (hat-tip to them clever birds). Pretty sure one of my friends uses his iPhone 5 as a hammer (it works, but don't do it).Finally, if you're concerned about oxidization on shelled nuts, I understand. As a delicious option, try placing shelled walnuts or almonds in cold water in the fridge overnight and rinse in the morning. The skins slide off and most of the bitter washes away leaving pure yumminess behind." + } + ], + "messages": [ + { + "role": "user", + "content": "Which nuts can be cracked without tools?" + }, + { + "role": "assistant", + "content": "you can squeeze walnuts, pecans, almonds together and get something going. I won't mention peanuts because they're not tree nuts" + }, + { + "role": "user", + "content": "Are there any tricks that make them easier to crack?" + } + ], + "answers": [ + "You can also get creative using tools other than a nutcracker or your hands. I used to use the door and jamb (hinge side) in college since we had indestructible doors", + "You can also get creative using tools other than a nutcracker or your hands. I used to use the door and jamb (hinge side) in college since we had indestructible doors", + "I used to use the door and jamb (hinge side) in college since we had indestructible doors. Even keys and car keys are useful to wedge open walnuts.", + "You can also get creative using tools other than a nutcracker or your hands." + ] + }, + { + "ctxs": [ + { + "title": "Which nuts can be cracked without tools?", + "text": "Yes, you can squeeze walnuts, pecans, almonds together and get something going. I won't mention peanuts because they're not tree nuts (and they've lost my respect in other ways). Read this answer tongue-in-cheek given the gravity of the question.Obviously pistachios are the easiest to open and filberts/hazelnuts the tougher nuts to crack. Pine nuts are somewhat easy, but who wants to carry a barrel of pine cones just to get a few nuts? I've never seen a macadamia or brazil nuts in a shell and been told Cashews aren't edible unroasted. You can also get creative using tools other than a nutcracker or your hands. I used to use the door and jamb (hinge side) in college since we had indestructible doors. Even keys and car keys are useful to wedge open walnuts. Some birds (crows/ravens) throw the nuts on the road and wait for a car (hat-tip to them clever birds). Pretty sure one of my friends uses his iPhone 5 as a hammer (it works, but don't do it).Finally, if you're concerned about oxidization on shelled nuts, I understand. As a delicious option, try placing shelled walnuts or almonds in cold water in the fridge overnight and rinse in the morning. The skins slide off and most of the bitter washes away leaving pure yumminess behind." + } + ], + "messages": [ + { + "role": "user", + "content": "Which nuts can be cracked without tools?" + }, + { + "role": "assistant", + "content": "you can squeeze walnuts, pecans, almonds together and get something going. I won't mention peanuts because they're not tree nuts" + }, + { + "role": "user", + "content": "Are there any tricks that make them easier to crack?" + }, + { + "role": "assistant", + "content": "You can also get creative using tools other than a nutcracker or your hands. I used to use the door and jamb (hinge side) in college since we had indestructible doors" + }, + { + "role": "user", + "content": "Are there any other cracking methods for nuts that don't involve tools?" + } + ], + "answers": [ + "Even keys and car keys are useful to wedge open walnuts. Some birds (crows/ravens) throw the nuts on the road and wait for a car (hat-tip to them clever birds", + "Even keys and car keys are useful to wedge open walnuts. Some birds (crows/ravens) throw the nuts on the road and wait for a car (hat-tip to them clever birds", + "I used to use the door and jamb (hinge side) in college since we had indestructible doors. Even keys and car keys are useful to wedge open walnuts.", + "try placing shelled walnuts or almonds in cold water in the fridge overnight and rinse in the morning." + ] + }, + { + "ctxs": [ + { + "title": "Which nuts can be cracked without tools?", + "text": "Yes, you can squeeze walnuts, pecans, almonds together and get something going. I won't mention peanuts because they're not tree nuts (and they've lost my respect in other ways). Read this answer tongue-in-cheek given the gravity of the question.Obviously pistachios are the easiest to open and filberts/hazelnuts the tougher nuts to crack. Pine nuts are somewhat easy, but who wants to carry a barrel of pine cones just to get a few nuts? I've never seen a macadamia or brazil nuts in a shell and been told Cashews aren't edible unroasted. You can also get creative using tools other than a nutcracker or your hands. I used to use the door and jamb (hinge side) in college since we had indestructible doors. Even keys and car keys are useful to wedge open walnuts. Some birds (crows/ravens) throw the nuts on the road and wait for a car (hat-tip to them clever birds). Pretty sure one of my friends uses his iPhone 5 as a hammer (it works, but don't do it).Finally, if you're concerned about oxidization on shelled nuts, I understand. As a delicious option, try placing shelled walnuts or almonds in cold water in the fridge overnight and rinse in the morning. The skins slide off and most of the bitter washes away leaving pure yumminess behind." + } + ], + "messages": [ + { + "role": "user", + "content": "Which nuts can be cracked without tools?" + }, + { + "role": "assistant", + "content": "you can squeeze walnuts, pecans, almonds together and get something going. I won't mention peanuts because they're not tree nuts" + }, + { + "role": "user", + "content": "Are there any tricks that make them easier to crack?" + }, + { + "role": "assistant", + "content": "You can also get creative using tools other than a nutcracker or your hands. I used to use the door and jamb (hinge side) in college since we had indestructible doors" + }, + { + "role": "user", + "content": "Are there any other cracking methods for nuts that don't involve tools?" + }, + { + "role": "assistant", + "content": "Even keys and car keys are useful to wedge open walnuts. Some birds (crows/ravens) throw the nuts on the road and wait for a car (hat-tip to them clever birds" + }, + { + "role": "user", + "content": "Can I knock two walnuts together to crack them open?" + } + ], + "answers": [ + "Pretty sure one of my friends uses his iPhone 5 as a hammer (it works, but don't do it", + "Pretty sure one of my friends uses his iPhone 5 as a hammer (it works, but don't do it", + "Yes, you can squeeze walnuts, pecans, almonds together and get something going.", + "Yes, you can squeeze walnuts, pecans, almonds together and get something going. I won't mention peanuts because they're not tree nuts" + ] + }, + { + "ctxs": [ + { + "title": "Should scones dough be sticky?", + "text": "It should be reasonably dense, firm and only a little sticky on the outside - a bit like modelling clay. You should be able to knead it easily and cut shapes out of it without too much trouble.The absorptive potential of flour varies by brand and even batch, so recipes involving it always require a little improvisation - in this case it sounds like you need a bit more." + } + ], + "messages": [ + { + "role": "user", + "content": "Should scones dough be sticky?" + } + ], + "answers": [ + "It should be reasonably dense, firm and only a little sticky on the outside - a bit like modelling clay. You should be able to knead it easily and cut shapes out of it without too much trouble", + "It should be reasonably dense, firm and only a little sticky on the outside - a bit like modelling clay. You should be able to knead it easily and cut shapes out of it without too much trouble", + "It should be reasonably dense, firm and only a little sticky on the outside - a bit like modelling clay.", + "only a little sticky on the outside" + ] + }, + { + "ctxs": [ + { + "title": "Should scones dough be sticky?", + "text": "It should be reasonably dense, firm and only a little sticky on the outside - a bit like modelling clay. You should be able to knead it easily and cut shapes out of it without too much trouble.The absorptive potential of flour varies by brand and even batch, so recipes involving it always require a little improvisation - in this case it sounds like you need a bit more." + } + ], + "messages": [ + { + "role": "user", + "content": "Should scones dough be sticky?" + }, + { + "role": "assistant", + "content": "It should be reasonably dense, firm and only a little sticky on the outside - a bit like modelling clay. You should be able to knead it easily and cut shapes out of it without too much trouble" + }, + { + "role": "user", + "content": "What can I do next time to make it less sticky?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can I store raw meat in the fridge after defrosting in the microwave?", + "text": "You can use it in a few days, that will be fine. Issues with food safety come into play largely when food is kept in the danger zone, around 40-140F for an extended time.The texture of the bacon might not be quite as good since it's kind of like the second time you'll be cooking it." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I store raw meat in the fridge after defrosting in the microwave? Hi" + } + ], + "answers": [ + "You can use it in a few days, that will be fine. Issues with food safety come into play largely when food is kept in the danger zone, around 40-140F for an extended time", + "You can use it in a few days, that will be fine. Issues with food safety come into play largely when food is kept in the danger zone, around 40-140F for an extended time", + "You can use it in a few days, that will be fine. Issues with food safety come into play largely when food is kept in the danger zone, around 40-140F for an extended time.", + "Issues with food safety come into play largely when food is kept in the danger zone, around 40-140F" + ] + }, + { + "ctxs": [ + { + "title": "Can I store raw meat in the fridge after defrosting in the microwave?", + "text": "You can use it in a few days, that will be fine. Issues with food safety come into play largely when food is kept in the danger zone, around 40-140F for an extended time.The texture of the bacon might not be quite as good since it's kind of like the second time you'll be cooking it." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I store raw meat in the fridge after defrosting in the microwave? Hi" + }, + { + "role": "assistant", + "content": "You can use it in a few days, that will be fine. Issues with food safety come into play largely when food is kept in the danger zone, around 40-140F for an extended time" + }, + { + "role": "user", + "content": "I think that will be fine" + } + ], + "answers": [ + "The texture of the bacon might not be quite as good since it's kind of like the second time you'll be cooking it", + "The texture of the bacon might not be quite as good since it's kind of like the second time you'll be cooking it", + "The texture of the bacon might not be quite as good since it's kind of like the second time you'll be cooking it", + "The texture of the bacon might not be quite as good since it's kind of like the second time you'll be cooking it" + ] + }, + { + "ctxs": [ + { + "title": "Can I store raw meat in the fridge after defrosting in the microwave?", + "text": "You can use it in a few days, that will be fine. Issues with food safety come into play largely when food is kept in the danger zone, around 40-140F for an extended time.The texture of the bacon might not be quite as good since it's kind of like the second time you'll be cooking it." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I store raw meat in the fridge after defrosting in the microwave? Hi" + }, + { + "role": "assistant", + "content": "You can use it in a few days, that will be fine. Issues with food safety come into play largely when food is kept in the danger zone, around 40-140F for an extended time" + }, + { + "role": "user", + "content": "I think that will be fine" + }, + { + "role": "assistant", + "content": "The texture of the bacon might not be quite as good since it's kind of like the second time you'll be cooking it" + }, + { + "role": "user", + "content": "If the refrigerator was out for more than 24 hours that would be a problem. Have you ever had a power outage and wondered what to do?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can I store raw meat in the fridge after defrosting in the microwave?", + "text": "You can use it in a few days, that will be fine. Issues with food safety come into play largely when food is kept in the danger zone, around 40-140F for an extended time.The texture of the bacon might not be quite as good since it's kind of like the second time you'll be cooking it." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I store raw meat in the fridge after defrosting in the microwave? Hi" + }, + { + "role": "assistant", + "content": "You can use it in a few days, that will be fine. Issues with food safety come into play largely when food is kept in the danger zone, around 40-140F for an extended time" + }, + { + "role": "user", + "content": "I think that will be fine" + }, + { + "role": "assistant", + "content": "The texture of the bacon might not be quite as good since it's kind of like the second time you'll be cooking it" + }, + { + "role": "user", + "content": "If the refrigerator was out for more than 24 hours that would be a problem. Have you ever had a power outage and wondered what to do?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "My friend had chicken defrosting in her living room. Is that dangerous? She didn't seem to care." + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can I store raw meat in the fridge after defrosting in the microwave?", + "text": "You can use it in a few days, that will be fine. Issues with food safety come into play largely when food is kept in the danger zone, around 40-140F for an extended time.The texture of the bacon might not be quite as good since it's kind of like the second time you'll be cooking it." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I store raw meat in the fridge after defrosting in the microwave? Hi" + }, + { + "role": "assistant", + "content": "You can use it in a few days, that will be fine. Issues with food safety come into play largely when food is kept in the danger zone, around 40-140F for an extended time" + }, + { + "role": "user", + "content": "I think that will be fine" + }, + { + "role": "assistant", + "content": "The texture of the bacon might not be quite as good since it's kind of like the second time you'll be cooking it" + }, + { + "role": "user", + "content": "If the refrigerator was out for more than 24 hours that would be a problem. Have you ever had a power outage and wondered what to do?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "My friend had chicken defrosting in her living room. Is that dangerous? She didn't seem to care." + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "If it were bacon defrosting would that be a problem?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "At what step is the difference made between a quesadilla and burrito?", + "text": "Quesadilla comes from queso, cheese, and that is mostly what goes in there. Maybe some jalape\u00f1os or onions, but that's really it.In a burrito you'd add much more, both volume and variety, for example meat, rice, avocado, cream, cheese, chiles, and beans.As far as I know the quesadilla goes in the pan on heat, whereas a burrito does not get heated after being wrapped up." + } + ], + "messages": [ + { + "role": "user", + "content": "At what step is the difference made between a quesadilla and burrito?" + } + ], + "answers": [ + "As far as I know the quesadilla goes in the pan on heat, whereas a burrito does not get heated after being wrapped up", + "As far as I know the quesadilla goes in the pan on heat, whereas a burrito does not get heated after being wrapped up", + "As far as I know the quesadilla goes in the pan on heat, whereas a burrito does not get heated after being wrapped up.", + "the quesadilla goes in the pan on heat, whereas a burrito does not get heated after being wrapped up." + ] + }, + { + "ctxs": [ + { + "title": "At what step is the difference made between a quesadilla and burrito?", + "text": "Quesadilla comes from queso, cheese, and that is mostly what goes in there. Maybe some jalape\u00f1os or onions, but that's really it.In a burrito you'd add much more, both volume and variety, for example meat, rice, avocado, cream, cheese, chiles, and beans.As far as I know the quesadilla goes in the pan on heat, whereas a burrito does not get heated after being wrapped up." + } + ], + "messages": [ + { + "role": "user", + "content": "At what step is the difference made between a quesadilla and burrito?" + }, + { + "role": "assistant", + "content": "As far as I know the quesadilla goes in the pan on heat, whereas a burrito does not get heated after being wrapped up" + }, + { + "role": "user", + "content": "I didn't know that. I only knew that a burrito is folded up whereas a quesadilla isn't" + } + ], + "answers": [ + "Quesadilla comes from queso, cheese, and that is mostly what goes in there", + "Quesadilla comes from queso, cheese, and that is mostly what goes in there", + "As far as I know the quesadilla goes in the pan on heat, whereas a burrito does not get heated after being wrapped up.", + "Quesadilla comes from queso, cheese, and that is mostly what goes in there" + ] + }, + { + "ctxs": [ + { + "title": "At what step is the difference made between a quesadilla and burrito?", + "text": "Quesadilla comes from queso, cheese, and that is mostly what goes in there. Maybe some jalape\u00f1os or onions, but that's really it.In a burrito you'd add much more, both volume and variety, for example meat, rice, avocado, cream, cheese, chiles, and beans.As far as I know the quesadilla goes in the pan on heat, whereas a burrito does not get heated after being wrapped up." + } + ], + "messages": [ + { + "role": "user", + "content": "At what step is the difference made between a quesadilla and burrito?" + }, + { + "role": "assistant", + "content": "As far as I know the quesadilla goes in the pan on heat, whereas a burrito does not get heated after being wrapped up" + }, + { + "role": "user", + "content": "I didn't know that. I only knew that a burrito is folded up whereas a quesadilla isn't" + }, + { + "role": "assistant", + "content": "Quesadilla comes from queso, cheese, and that is mostly what goes in there" + }, + { + "role": "user", + "content": "I know a good amount of Spanish, but I never made that connection before. Any idea why a burrito is called a burrito?" + } + ], + "answers": [ + "In a burrito you'd add much more, both volume and variety, for example meat, rice, avocado, cream, cheese, chiles, and beans", + "In a burrito you'd add much more, both volume and variety, for example meat, rice, avocado, cream, cheese, chiles, and beans", + "In a burrito you'd add much more, both volume and variety, for example meat, rice, avocado, cream, cheese, chiles, and beans", + "In a burrito you'd add much more, both volume and variety, for example meat, rice, avocado, cream, cheese, chiles, and beans" + ] + }, + { + "ctxs": [ + { + "title": "At what step is the difference made between a quesadilla and burrito?", + "text": "Quesadilla comes from queso, cheese, and that is mostly what goes in there. Maybe some jalape\u00f1os or onions, but that's really it.In a burrito you'd add much more, both volume and variety, for example meat, rice, avocado, cream, cheese, chiles, and beans.As far as I know the quesadilla goes in the pan on heat, whereas a burrito does not get heated after being wrapped up." + } + ], + "messages": [ + { + "role": "user", + "content": "At what step is the difference made between a quesadilla and burrito?" + }, + { + "role": "assistant", + "content": "As far as I know the quesadilla goes in the pan on heat, whereas a burrito does not get heated after being wrapped up" + }, + { + "role": "user", + "content": "I didn't know that. I only knew that a burrito is folded up whereas a quesadilla isn't" + }, + { + "role": "assistant", + "content": "Quesadilla comes from queso, cheese, and that is mostly what goes in there" + }, + { + "role": "user", + "content": "I know a good amount of Spanish, but I never made that connection before. Any idea why a burrito is called a burrito?" + }, + { + "role": "assistant", + "content": "In a burrito you'd add much more, both volume and variety, for example meat, rice, avocado, cream, cheese, chiles, and beans" + }, + { + "role": "user", + "content": "Have you ever cooked a burrito? I havent. I've only made quesadillas." + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "At what step is the difference made between a quesadilla and burrito?", + "text": "Quesadilla comes from queso, cheese, and that is mostly what goes in there. Maybe some jalape\u00f1os or onions, but that's really it.In a burrito you'd add much more, both volume and variety, for example meat, rice, avocado, cream, cheese, chiles, and beans.As far as I know the quesadilla goes in the pan on heat, whereas a burrito does not get heated after being wrapped up." + } + ], + "messages": [ + { + "role": "user", + "content": "At what step is the difference made between a quesadilla and burrito?" + }, + { + "role": "assistant", + "content": "As far as I know the quesadilla goes in the pan on heat, whereas a burrito does not get heated after being wrapped up" + }, + { + "role": "user", + "content": "I didn't know that. I only knew that a burrito is folded up whereas a quesadilla isn't" + }, + { + "role": "assistant", + "content": "Quesadilla comes from queso, cheese, and that is mostly what goes in there" + }, + { + "role": "user", + "content": "I know a good amount of Spanish, but I never made that connection before. Any idea why a burrito is called a burrito?" + }, + { + "role": "assistant", + "content": "In a burrito you'd add much more, both volume and variety, for example meat, rice, avocado, cream, cheese, chiles, and beans" + }, + { + "role": "user", + "content": "Have you ever cooked a burrito? I havent. I've only made quesadillas." + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "That's ok. I should try to make burritos. What kind of cheese should I use?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Are there special considerations for making a pie with the express intention of freezing?", + "text": "We get a bushel of apples every year and make and freeze pies. We do a double crust without problem. We put a couple of tablespoons of flour on the bottom for the juices, but we do that for fresh pie as well.We use tin and pyrex, whatever we can get our hands on. The main concerns we have is the apples juicing too much in the pie, so we assemble and freeze them as fast as possible. (And we made 18 two weeks ago Saturday) so every time one is done we run it down to the freeze to freeze it immediately, we freeze them uncooked. Don't thaw the pie as again the fruit will have time to juice. We unwrap it (we wrap ours in plastic wrap and then foil to protect the foil from some of the acidic fruits) and put it in the cold oven and start cooking it as normal.My family has frozen, apricot, apple, and blackberry. Also when doing the pies en mass like this, we roll our open crusts for the holidays as well, since the mess is already made. These are for the pumpkin, banana, and chocolate pies. The crusts alone we do let thaw before cooking, as they cook so fast." + } + ], + "messages": [ + { + "role": "user", + "content": "Are there special considerations for making a pie with the express intention of freezing?" + } + ], + "answers": [ + "freeze them as fast as possible", + "freeze them as fast as possible", + "The main concerns we have is the apples juicing too much in the pie, so we assemble and freeze them as fast as possible.", + "freeze them as fast as possible" + ] + }, + { + "ctxs": [ + { + "title": "Are there special considerations for making a pie with the express intention of freezing?", + "text": "We get a bushel of apples every year and make and freeze pies. We do a double crust without problem. We put a couple of tablespoons of flour on the bottom for the juices, but we do that for fresh pie as well.We use tin and pyrex, whatever we can get our hands on. The main concerns we have is the apples juicing too much in the pie, so we assemble and freeze them as fast as possible. (And we made 18 two weeks ago Saturday) so every time one is done we run it down to the freeze to freeze it immediately, we freeze them uncooked. Don't thaw the pie as again the fruit will have time to juice. We unwrap it (we wrap ours in plastic wrap and then foil to protect the foil from some of the acidic fruits) and put it in the cold oven and start cooking it as normal.My family has frozen, apricot, apple, and blackberry. Also when doing the pies en mass like this, we roll our open crusts for the holidays as well, since the mess is already made. These are for the pumpkin, banana, and chocolate pies. The crusts alone we do let thaw before cooking, as they cook so fast." + } + ], + "messages": [ + { + "role": "user", + "content": "Are there special considerations for making a pie with the express intention of freezing?" + }, + { + "role": "assistant", + "content": "freeze them as fast as possible" + }, + { + "role": "user", + "content": "Should I blind bake the crust before freezing?" + } + ], + "answers": [ + "we freeze them uncooked", + "we freeze them uncooked", + "we freeze them uncooked", + "The crusts alone we do let thaw before cooking, as they cook so fast." + ] + }, + { + "ctxs": [ + { + "title": "Are there special considerations for making a pie with the express intention of freezing?", + "text": "We get a bushel of apples every year and make and freeze pies. We do a double crust without problem. We put a couple of tablespoons of flour on the bottom for the juices, but we do that for fresh pie as well.We use tin and pyrex, whatever we can get our hands on. The main concerns we have is the apples juicing too much in the pie, so we assemble and freeze them as fast as possible. (And we made 18 two weeks ago Saturday) so every time one is done we run it down to the freeze to freeze it immediately, we freeze them uncooked. Don't thaw the pie as again the fruit will have time to juice. We unwrap it (we wrap ours in plastic wrap and then foil to protect the foil from some of the acidic fruits) and put it in the cold oven and start cooking it as normal.My family has frozen, apricot, apple, and blackberry. Also when doing the pies en mass like this, we roll our open crusts for the holidays as well, since the mess is already made. These are for the pumpkin, banana, and chocolate pies. The crusts alone we do let thaw before cooking, as they cook so fast." + } + ], + "messages": [ + { + "role": "user", + "content": "Are there special considerations for making a pie with the express intention of freezing?" + }, + { + "role": "assistant", + "content": "freeze them as fast as possible" + }, + { + "role": "user", + "content": "Should I blind bake the crust before freezing?" + }, + { + "role": "assistant", + "content": "we freeze them uncooked" + }, + { + "role": "user", + "content": "So, don't bake the pie with the fruit in it first?" + } + ], + "answers": [ + "freeze them as fast as possible", + "freeze them as fast as possible", + "freeze them as fast as possible", + "freeze them as fast as possible" + ] + }, + { + "ctxs": [ + { + "title": "Are there special considerations for making a pie with the express intention of freezing?", + "text": "We get a bushel of apples every year and make and freeze pies. We do a double crust without problem. We put a couple of tablespoons of flour on the bottom for the juices, but we do that for fresh pie as well.We use tin and pyrex, whatever we can get our hands on. The main concerns we have is the apples juicing too much in the pie, so we assemble and freeze them as fast as possible. (And we made 18 two weeks ago Saturday) so every time one is done we run it down to the freeze to freeze it immediately, we freeze them uncooked. Don't thaw the pie as again the fruit will have time to juice. We unwrap it (we wrap ours in plastic wrap and then foil to protect the foil from some of the acidic fruits) and put it in the cold oven and start cooking it as normal.My family has frozen, apricot, apple, and blackberry. Also when doing the pies en mass like this, we roll our open crusts for the holidays as well, since the mess is already made. These are for the pumpkin, banana, and chocolate pies. The crusts alone we do let thaw before cooking, as they cook so fast." + } + ], + "messages": [ + { + "role": "user", + "content": "Are there special considerations for making a pie with the express intention of freezing?" + }, + { + "role": "assistant", + "content": "freeze them as fast as possible" + }, + { + "role": "user", + "content": "Should I blind bake the crust before freezing?" + }, + { + "role": "assistant", + "content": "we freeze them uncooked" + }, + { + "role": "user", + "content": "So, don't bake the pie with the fruit in it first?" + }, + { + "role": "assistant", + "content": "freeze them as fast as possible" + }, + { + "role": "user", + "content": "Should I add starch or try to drain the fruit?" + } + ], + "answers": [ + "put a couple of tablespoons of flour on the bottom for the juices", + "put a couple of tablespoons of flour on the bottom for the juices", + "put a couple of tablespoons of flour on the bottom for the juices", + "we freeze them uncooked" + ] + }, + { + "ctxs": [ + { + "title": "Are there special considerations for making a pie with the express intention of freezing?", + "text": "We get a bushel of apples every year and make and freeze pies. We do a double crust without problem. We put a couple of tablespoons of flour on the bottom for the juices, but we do that for fresh pie as well.We use tin and pyrex, whatever we can get our hands on. The main concerns we have is the apples juicing too much in the pie, so we assemble and freeze them as fast as possible. (And we made 18 two weeks ago Saturday) so every time one is done we run it down to the freeze to freeze it immediately, we freeze them uncooked. Don't thaw the pie as again the fruit will have time to juice. We unwrap it (we wrap ours in plastic wrap and then foil to protect the foil from some of the acidic fruits) and put it in the cold oven and start cooking it as normal.My family has frozen, apricot, apple, and blackberry. Also when doing the pies en mass like this, we roll our open crusts for the holidays as well, since the mess is already made. These are for the pumpkin, banana, and chocolate pies. The crusts alone we do let thaw before cooking, as they cook so fast." + } + ], + "messages": [ + { + "role": "user", + "content": "Are there special considerations for making a pie with the express intention of freezing?" + }, + { + "role": "assistant", + "content": "freeze them as fast as possible" + }, + { + "role": "user", + "content": "Should I blind bake the crust before freezing?" + }, + { + "role": "assistant", + "content": "we freeze them uncooked" + }, + { + "role": "user", + "content": "So, don't bake the pie with the fruit in it first?" + }, + { + "role": "assistant", + "content": "freeze them as fast as possible" + }, + { + "role": "user", + "content": "Should I add starch or try to drain the fruit?" + }, + { + "role": "assistant", + "content": "put a couple of tablespoons of flour on the bottom for the juices" + }, + { + "role": "user", + "content": "When we're ready to eat the pie, should I let it thaw out first or bake it frozen?" + } + ], + "answers": [ + "Don't thaw the pie as again the fruit will have time to juice", + "Don't thaw the pie as again the fruit will have time to juice", + "Don't thaw the pie as again the fruit will have time to juice.", + "Don't thaw the pie as again the fruit will have time to juice." + ] + }, + { + "ctxs": [ + { + "title": "Are there special considerations for making a pie with the express intention of freezing?", + "text": "We get a bushel of apples every year and make and freeze pies. We do a double crust without problem. We put a couple of tablespoons of flour on the bottom for the juices, but we do that for fresh pie as well.We use tin and pyrex, whatever we can get our hands on. The main concerns we have is the apples juicing too much in the pie, so we assemble and freeze them as fast as possible. (And we made 18 two weeks ago Saturday) so every time one is done we run it down to the freeze to freeze it immediately, we freeze them uncooked. Don't thaw the pie as again the fruit will have time to juice. We unwrap it (we wrap ours in plastic wrap and then foil to protect the foil from some of the acidic fruits) and put it in the cold oven and start cooking it as normal.My family has frozen, apricot, apple, and blackberry. Also when doing the pies en mass like this, we roll our open crusts for the holidays as well, since the mess is already made. These are for the pumpkin, banana, and chocolate pies. The crusts alone we do let thaw before cooking, as they cook so fast." + } + ], + "messages": [ + { + "role": "user", + "content": "Are there special considerations for making a pie with the express intention of freezing?" + }, + { + "role": "assistant", + "content": "freeze them as fast as possible" + }, + { + "role": "user", + "content": "Should I blind bake the crust before freezing?" + }, + { + "role": "assistant", + "content": "we freeze them uncooked" + }, + { + "role": "user", + "content": "So, don't bake the pie with the fruit in it first?" + }, + { + "role": "assistant", + "content": "freeze them as fast as possible" + }, + { + "role": "user", + "content": "Should I add starch or try to drain the fruit?" + }, + { + "role": "assistant", + "content": "put a couple of tablespoons of flour on the bottom for the juices" + }, + { + "role": "user", + "content": "When we're ready to eat the pie, should I let it thaw out first or bake it frozen?" + }, + { + "role": "assistant", + "content": "Don't thaw the pie as again the fruit will have time to juice" + }, + { + "role": "user", + "content": "How much extra time should I add to the normal baking time if I am cooking from frozen?" + } + ], + "answers": [ + "put it in the cold oven and start cooking it as normal", + "put it in the cold oven and start cooking it as normal", + "put it in the cold oven and start cooking it as normal", + "put it in the cold oven and start cooking it as normal" + ] + }, + { + "ctxs": [ + { + "title": "How can I tell when my fat is sufficiently creamed?", + "text": "The mixture should lighten in both color and texture, and it should be 'fluffy'. It should also increase in volume.The point of creaming is to incorporate the sugar with the fat, while at the same time adding air to the mixture. The air bubbles introduced during creaming expand during cooking, making the cookies rise and giving a lighter texture.Cookies baked with under-creamed butter would therefore remain fairly flat and dense." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I tell when my fat is sufficiently creamed?" + } + ], + "answers": [ + "The mixture should lighten in both color and texture, and it should be 'fluffy'. It should also increase in volume", + "The mixture should lighten in both color and texture, and it should be 'fluffy'. It should also increase in volume", + "The mixture should lighten in both color and texture, and it should be 'fluffy'", + "The mixture should lighten in both color and texture, and it should be 'fluffy'. It should also increase in volume." + ] + }, + { + "ctxs": [ + { + "title": "How can I tell when my fat is sufficiently creamed?", + "text": "The mixture should lighten in both color and texture, and it should be 'fluffy'. It should also increase in volume.The point of creaming is to incorporate the sugar with the fat, while at the same time adding air to the mixture. The air bubbles introduced during creaming expand during cooking, making the cookies rise and giving a lighter texture.Cookies baked with under-creamed butter would therefore remain fairly flat and dense." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I tell when my fat is sufficiently creamed?" + }, + { + "role": "assistant", + "content": "The mixture should lighten in both color and texture, and it should be 'fluffy'. It should also increase in volume" + }, + { + "role": "user", + "content": "why would my cookies come out flat?" + } + ], + "answers": [ + "Cookies baked with under-creamed butter would therefore remain fairly flat and dense", + "Cookies baked with under-creamed butter would therefore remain fairly flat and dense", + "Cookies baked with under-creamed butter would therefore remain fairly flat and dense.", + "Cookies baked with under-creamed butter would therefore remain fairly flat and dense." + ] + }, + { + "ctxs": [ + { + "title": "How can I tell when my fat is sufficiently creamed?", + "text": "The mixture should lighten in both color and texture, and it should be 'fluffy'. It should also increase in volume.The point of creaming is to incorporate the sugar with the fat, while at the same time adding air to the mixture. The air bubbles introduced during creaming expand during cooking, making the cookies rise and giving a lighter texture.Cookies baked with under-creamed butter would therefore remain fairly flat and dense." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I tell when my fat is sufficiently creamed?" + }, + { + "role": "assistant", + "content": "The mixture should lighten in both color and texture, and it should be 'fluffy'. It should also increase in volume" + }, + { + "role": "user", + "content": "why would my cookies come out flat?" + }, + { + "role": "assistant", + "content": "Cookies baked with under-creamed butter would therefore remain fairly flat and dense" + }, + { + "role": "user", + "content": "Are there any tests I can do?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can I tell when my fat is sufficiently creamed?", + "text": "The mixture should lighten in both color and texture, and it should be 'fluffy'. It should also increase in volume.The point of creaming is to incorporate the sugar with the fat, while at the same time adding air to the mixture. The air bubbles introduced during creaming expand during cooking, making the cookies rise and giving a lighter texture.Cookies baked with under-creamed butter would therefore remain fairly flat and dense." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I tell when my fat is sufficiently creamed?" + }, + { + "role": "assistant", + "content": "The mixture should lighten in both color and texture, and it should be 'fluffy'. It should also increase in volume" + }, + { + "role": "user", + "content": "why would my cookies come out flat?" + }, + { + "role": "assistant", + "content": "Cookies baked with under-creamed butter would therefore remain fairly flat and dense" + }, + { + "role": "user", + "content": "Are there any tests I can do?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "any other recommendations you can give me?" + } + ], + "answers": [ + "The point of creaming is to incorporate the sugar with the fat, while at the same time adding air to the mixture", + "The point of creaming is to incorporate the sugar with the fat, while at the same time adding air to the mixture", + "The point of creaming is to incorporate the sugar with the fat, while at the same time adding air to the mixture", + "The point of creaming is to incorporate the sugar with the fat, while at the same time adding air to the mixture" + ] + }, + { + "ctxs": [ + { + "title": "How can I tell when my fat is sufficiently creamed?", + "text": "The mixture should lighten in both color and texture, and it should be 'fluffy'. It should also increase in volume.The point of creaming is to incorporate the sugar with the fat, while at the same time adding air to the mixture. The air bubbles introduced during creaming expand during cooking, making the cookies rise and giving a lighter texture.Cookies baked with under-creamed butter would therefore remain fairly flat and dense." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I tell when my fat is sufficiently creamed?" + }, + { + "role": "assistant", + "content": "The mixture should lighten in both color and texture, and it should be 'fluffy'. It should also increase in volume" + }, + { + "role": "user", + "content": "why would my cookies come out flat?" + }, + { + "role": "assistant", + "content": "Cookies baked with under-creamed butter would therefore remain fairly flat and dense" + }, + { + "role": "user", + "content": "Are there any tests I can do?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "any other recommendations you can give me?" + }, + { + "role": "assistant", + "content": "The point of creaming is to incorporate the sugar with the fat, while at the same time adding air to the mixture" + }, + { + "role": "user", + "content": "thank you very much!" + } + ], + "answers": [ + "The air bubbles introduced during creaming expand during cooking, making the cookies rise and giving a lighter texture", + "The air bubbles introduced during creaming expand during cooking, making the cookies rise and giving a lighter texture", + "The mixture should lighten in both color and texture, and it should be 'fluffy'", + "The air bubbles introduced during creaming expand during cooking, making the cookies rise and giving a lighter texture" + ] + }, + { + "ctxs": [ + { + "title": "Can bright green avocados be ripe?", + "text": "Most avocado's are the Hass variety, which will go very dark when ripeIt look like you have bought a Reed or maybe Gwen variety. They are perfectly fine. Their skin colour will not significantly change as they ripen, so to check, gently squeeze near the point, and if it is soft it is ripe. If not a few days by the window at room temperature will fix it" + } + ], + "messages": [ + { + "role": "user", + "content": "Can bright green avocados be ripe?" + } + ], + "answers": [ + "They are perfectly fine. Their skin colour will not significantly change as they ripen, so to check, gently squeeze near the point, and if it is soft it is ripe", + "They are perfectly fine. Their skin colour will not significantly change as they ripen, so to check, gently squeeze near the point, and if it is soft it is ripe", + "Their skin colour will not significantly change as they ripen, so to check, gently squeeze near the point, and if it is soft it is ripe.", + "It look like you have bought a Reed or maybe Gwen variety. They are perfectly fine." + ] + }, + { + "ctxs": [ + { + "title": "Can bright green avocados be ripe?", + "text": "Most avocado's are the Hass variety, which will go very dark when ripeIt look like you have bought a Reed or maybe Gwen variety. They are perfectly fine. Their skin colour will not significantly change as they ripen, so to check, gently squeeze near the point, and if it is soft it is ripe. If not a few days by the window at room temperature will fix it" + } + ], + "messages": [ + { + "role": "user", + "content": "Can bright green avocados be ripe?" + }, + { + "role": "assistant", + "content": "They are perfectly fine. Their skin colour will not significantly change as they ripen, so to check, gently squeeze near the point, and if it is soft it is ripe" + }, + { + "role": "user", + "content": "They aren't very soft, does that mean I need to wait to eat them?" + } + ], + "answers": [ + "a few days by the window at room temperature will fix it", + "a few days by the window at room temperature will fix it", + "if it is soft it is ripe. If not a few days by the window at room temperature will fix it", + "if it is soft it is ripe. If not a few days by the window at room temperature will fix it" + ] + }, + { + "ctxs": [ + { + "title": "Can bright green avocados be ripe?", + "text": "Most avocado's are the Hass variety, which will go very dark when ripeIt look like you have bought a Reed or maybe Gwen variety. They are perfectly fine. Their skin colour will not significantly change as they ripen, so to check, gently squeeze near the point, and if it is soft it is ripe. If not a few days by the window at room temperature will fix it" + } + ], + "messages": [ + { + "role": "user", + "content": "Can bright green avocados be ripe?" + }, + { + "role": "assistant", + "content": "They are perfectly fine. Their skin colour will not significantly change as they ripen, so to check, gently squeeze near the point, and if it is soft it is ripe" + }, + { + "role": "user", + "content": "They aren't very soft, does that mean I need to wait to eat them?" + }, + { + "role": "assistant", + "content": "a few days by the window at room temperature will fix it" + }, + { + "role": "user", + "content": "Are you sure the color of the skin won't change, I am use to them being a dark brown." + } + ], + "answers": [ + "Most avocado's are the Hass variety, which will go very dark when ripeIt look like you have bought a Reed or maybe Gwen variety", + "Most avocado's are the Hass variety, which will go very dark when ripeIt look like you have bought a Reed or maybe Gwen variety", + "heir skin colour will not significantly change as they ripen", + "Their skin colour will not significantly change as they ripen" + ] + }, + { + "ctxs": [ + { + "title": "Can bright green avocados be ripe?", + "text": "Most avocado's are the Hass variety, which will go very dark when ripeIt look like you have bought a Reed or maybe Gwen variety. They are perfectly fine. Their skin colour will not significantly change as they ripen, so to check, gently squeeze near the point, and if it is soft it is ripe. If not a few days by the window at room temperature will fix it" + } + ], + "messages": [ + { + "role": "user", + "content": "Can bright green avocados be ripe?" + }, + { + "role": "assistant", + "content": "They are perfectly fine. Their skin colour will not significantly change as they ripen, so to check, gently squeeze near the point, and if it is soft it is ripe" + }, + { + "role": "user", + "content": "They aren't very soft, does that mean I need to wait to eat them?" + }, + { + "role": "assistant", + "content": "a few days by the window at room temperature will fix it" + }, + { + "role": "user", + "content": "Are you sure the color of the skin won't change, I am use to them being a dark brown." + }, + { + "role": "assistant", + "content": "Most avocado's are the Hass variety, which will go very dark when ripeIt look like you have bought a Reed or maybe Gwen variety" + }, + { + "role": "user", + "content": "Do I need to place them in a bag near the window?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can bright green avocados be ripe?", + "text": "Most avocado's are the Hass variety, which will go very dark when ripeIt look like you have bought a Reed or maybe Gwen variety. They are perfectly fine. Their skin colour will not significantly change as they ripen, so to check, gently squeeze near the point, and if it is soft it is ripe. If not a few days by the window at room temperature will fix it" + } + ], + "messages": [ + { + "role": "user", + "content": "Can bright green avocados be ripe?" + }, + { + "role": "assistant", + "content": "They are perfectly fine. Their skin colour will not significantly change as they ripen, so to check, gently squeeze near the point, and if it is soft it is ripe" + }, + { + "role": "user", + "content": "They aren't very soft, does that mean I need to wait to eat them?" + }, + { + "role": "assistant", + "content": "a few days by the window at room temperature will fix it" + }, + { + "role": "user", + "content": "Are you sure the color of the skin won't change, I am use to them being a dark brown." + }, + { + "role": "assistant", + "content": "Most avocado's are the Hass variety, which will go very dark when ripeIt look like you have bought a Reed or maybe Gwen variety" + }, + { + "role": "user", + "content": "Do I need to place them in a bag near the window?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Any other signs I should look for to know they are ripe?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Cooking \"purple sweet potatoes\" or \"purple yams\"", + "text": "I used to cook plenty of purple sweet potatoes when I was living in africa:) Sounds like you maybe cooked them too long... They can be extremely tasty, sweet with a \"perfumy\" hint if you are lucky. They are best boiled with the skin on like you did and peeled afterwards (as the taste is preserved better that way). As for cooking time it really depends on the size (which means the potatoes are likely done at different times) but you can always feel when they are done by pressing on the potato with a fork - it should give slightly/be soft. I think it usually took me about 30min but I didn't use a clock. It may shorten the cooking time slightly to make holes in the potatoes with a fork (this also adds to the \"creaminess\"). I guess they do sometimes get a softer, more \"creamy\" consistency than your usual potato when well done. However the taste is richer and in my opinion far superior to orange sweet potato. If you prefer a firmer potato, just let your potatoes stay on the firm side (in my experience, though, the taste is enhanced by letting them go soft). But boiled ones would anyways mainly be for puddings as it gets rather sweet.For panfrying I would suggest avoiding boiling the sweet pots first. Simply peel/wedge them raw, fry them as chips until done and serve with a spicy/hot dip - yum." + } + ], + "messages": [ + { + "role": "user", + "content": "How on earth does one make purple yams without them becoming \"gummy\"?" + } + ], + "answers": [ + "you can always feel when they are done by pressing on the potato with a fork - it should give slightly/be soft", + "you can always feel when they are done by pressing on the potato with a fork - it should give slightly/be soft", + "it really depends on the size (which means the potatoes are likely done at different times) but you can always feel when they are done by pressing on the potato with a fork", + "you can always feel when they are done by pressing on the potato with a fork - it should give slightly/be soft" + ] + }, + { + "ctxs": [ + { + "title": "Cooking \"purple sweet potatoes\" or \"purple yams\"", + "text": "I used to cook plenty of purple sweet potatoes when I was living in africa:) Sounds like you maybe cooked them too long... They can be extremely tasty, sweet with a \"perfumy\" hint if you are lucky. They are best boiled with the skin on like you did and peeled afterwards (as the taste is preserved better that way). As for cooking time it really depends on the size (which means the potatoes are likely done at different times) but you can always feel when they are done by pressing on the potato with a fork - it should give slightly/be soft. I think it usually took me about 30min but I didn't use a clock. It may shorten the cooking time slightly to make holes in the potatoes with a fork (this also adds to the \"creaminess\"). I guess they do sometimes get a softer, more \"creamy\" consistency than your usual potato when well done. However the taste is richer and in my opinion far superior to orange sweet potato. If you prefer a firmer potato, just let your potatoes stay on the firm side (in my experience, though, the taste is enhanced by letting them go soft). But boiled ones would anyways mainly be for puddings as it gets rather sweet.For panfrying I would suggest avoiding boiling the sweet pots first. Simply peel/wedge them raw, fry them as chips until done and serve with a spicy/hot dip - yum." + } + ], + "messages": [ + { + "role": "user", + "content": "How on earth does one make purple yams without them becoming \"gummy\"?" + }, + { + "role": "assistant", + "content": "you can always feel when they are done by pressing on the potato with a fork - it should give slightly/be soft" + }, + { + "role": "user", + "content": "Are they best boiled prior to pan frying or do they not need boiled?" + } + ], + "answers": [ + "They are best boiled with the skin on like you did and peeled afterwards", + "They are best boiled with the skin on like you did and peeled afterwards", + "For panfrying I would suggest avoiding boiling the sweet pots first", + "They are best boiled with the skin on like you did and peeled afterwards (as the taste is preserved better that way)." + ] + }, + { + "ctxs": [ + { + "title": "Cooking \"purple sweet potatoes\" or \"purple yams\"", + "text": "I used to cook plenty of purple sweet potatoes when I was living in africa:) Sounds like you maybe cooked them too long... They can be extremely tasty, sweet with a \"perfumy\" hint if you are lucky. They are best boiled with the skin on like you did and peeled afterwards (as the taste is preserved better that way). As for cooking time it really depends on the size (which means the potatoes are likely done at different times) but you can always feel when they are done by pressing on the potato with a fork - it should give slightly/be soft. I think it usually took me about 30min but I didn't use a clock. It may shorten the cooking time slightly to make holes in the potatoes with a fork (this also adds to the \"creaminess\"). I guess they do sometimes get a softer, more \"creamy\" consistency than your usual potato when well done. However the taste is richer and in my opinion far superior to orange sweet potato. If you prefer a firmer potato, just let your potatoes stay on the firm side (in my experience, though, the taste is enhanced by letting them go soft). But boiled ones would anyways mainly be for puddings as it gets rather sweet.For panfrying I would suggest avoiding boiling the sweet pots first. Simply peel/wedge them raw, fry them as chips until done and serve with a spicy/hot dip - yum." + } + ], + "messages": [ + { + "role": "user", + "content": "How on earth does one make purple yams without them becoming \"gummy\"?" + }, + { + "role": "assistant", + "content": "you can always feel when they are done by pressing on the potato with a fork - it should give slightly/be soft" + }, + { + "role": "user", + "content": "Are they best boiled prior to pan frying or do they not need boiled?" + }, + { + "role": "assistant", + "content": "They are best boiled with the skin on like you did and peeled afterwards" + }, + { + "role": "user", + "content": "Do you have any other helpful advice for these purple yams?" + } + ], + "answers": [ + "For panfrying I would suggest avoiding boiling the sweet pots first. Simply peel/wedge them raw, fry them as chips until done and serve with a spicy/hot dip - yum", + "For panfrying I would suggest avoiding boiling the sweet pots first. Simply peel/wedge them raw, fry them as chips until done and serve with a spicy/hot dip - yum", + "It may shorten the cooking time slightly to make holes in the potatoes with a fork (this also adds to the \"creaminess\").", + "For panfrying I would suggest avoiding boiling the sweet pots first. Simply peel/wedge them raw, fry them as chips until done and serve with a spicy/hot dip - yum." + ] + }, + { + "ctxs": [ + { + "title": "Will meat taste okay if I cook it in a pan where the leftover fond seems burned?", + "text": "I'd deglaze the pan after each pan and transfer the juices to a small bowl to make a sauce I would wipe/clean (no soap) the pan after each batch.After the last batch, transfer the bowl content and make a sauce with the last pan drippings and what you already have." + } + ], + "messages": [ + { + "role": "user", + "content": "Can i cook chicken in a pan in batches without burning?" + } + ], + "answers": [ + "I'd deglaze the pan after each pan and transfer the juices to a small bowl to make a sauce", + "I'd deglaze the pan after each pan and transfer the juices to a small bowl to make a sauce", + "wipe/clean (no soap) the pan after each batch.", + "I'd deglaze the pan after each pan and transfer the juices to a small bowl to make a sauce I would wipe/clean (no soap) the pan after each batch." + ] + }, + { + "ctxs": [ + { + "title": "Will meat taste okay if I cook it in a pan where the leftover fond seems burned?", + "text": "I'd deglaze the pan after each pan and transfer the juices to a small bowl to make a sauce I would wipe/clean (no soap) the pan after each batch.After the last batch, transfer the bowl content and make a sauce with the last pan drippings and what you already have." + } + ], + "messages": [ + { + "role": "user", + "content": "Can i cook chicken in a pan in batches without burning?" + }, + { + "role": "assistant", + "content": "I'd deglaze the pan after each pan and transfer the juices to a small bowl to make a sauce" + }, + { + "role": "user", + "content": "how do I do that?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Will meat taste okay if I cook it in a pan where the leftover fond seems burned?", + "text": "I'd deglaze the pan after each pan and transfer the juices to a small bowl to make a sauce I would wipe/clean (no soap) the pan after each batch.After the last batch, transfer the bowl content and make a sauce with the last pan drippings and what you already have." + } + ], + "messages": [ + { + "role": "user", + "content": "Can i cook chicken in a pan in batches without burning?" + }, + { + "role": "assistant", + "content": "I'd deglaze the pan after each pan and transfer the juices to a small bowl to make a sauce" + }, + { + "role": "user", + "content": "how do I do that?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "would just washing the pan work too?" + } + ], + "answers": [ + "I would wipe/clean (no soap) the pan after each batch", + "I would wipe/clean (no soap) the pan after each batch", + "deglaze the pan after each pan and transfer the juices to a small bowl to make a sauce I would wipe/clean (no soap) the pan after each batch", + "I would wipe/clean (no soap) the pan after each batch." + ] + }, + { + "ctxs": [ + { + "title": "Will meat taste okay if I cook it in a pan where the leftover fond seems burned?", + "text": "I'd deglaze the pan after each pan and transfer the juices to a small bowl to make a sauce I would wipe/clean (no soap) the pan after each batch.After the last batch, transfer the bowl content and make a sauce with the last pan drippings and what you already have." + } + ], + "messages": [ + { + "role": "user", + "content": "Can i cook chicken in a pan in batches without burning?" + }, + { + "role": "assistant", + "content": "I'd deglaze the pan after each pan and transfer the juices to a small bowl to make a sauce" + }, + { + "role": "user", + "content": "how do I do that?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "would just washing the pan work too?" + }, + { + "role": "assistant", + "content": "I would wipe/clean (no soap) the pan after each batch" + }, + { + "role": "user", + "content": "does this effect the taste?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can I attach printed rice paper decorations to cakes / cookies?", + "text": "If you use the buttercream option, let the icing dry a bit before putting the rice paper on, as too much moisture will cause it to collapse and the ink to run. Also, I wouldn't recommend pressing the rice paper down, but just patting it onto slightly tacky buttercream. White icing is best as the rice paper is quite translucent.The other alternative you suggest will work fine - place it on the cake and pipe around the edge to hold in place. I have seen this done many times. Best not to use a vivid colour for the piping as it could leech into the rice paper a bit." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I attach printed rice paper decorations to cakes / cookies?" + } + ], + "answers": [ + "If you use the buttercream option, let the icing dry a bit before putting the rice paper on", + "If you use the buttercream option, let the icing dry a bit before putting the rice paper on", + "If you use the buttercream option, let the icing dry a bit before putting the rice paper on, as too much moisture will cause it to collapse and the ink to run.", + "I wouldn't recommend pressing the rice paper down, but just patting it onto slightly tacky buttercream." + ] + }, + { + "ctxs": [ + { + "title": "How can I attach printed rice paper decorations to cakes / cookies?", + "text": "If you use the buttercream option, let the icing dry a bit before putting the rice paper on, as too much moisture will cause it to collapse and the ink to run. Also, I wouldn't recommend pressing the rice paper down, but just patting it onto slightly tacky buttercream. White icing is best as the rice paper is quite translucent.The other alternative you suggest will work fine - place it on the cake and pipe around the edge to hold in place. I have seen this done many times. Best not to use a vivid colour for the piping as it could leech into the rice paper a bit." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I attach printed rice paper decorations to cakes / cookies?" + }, + { + "role": "assistant", + "content": "If you use the buttercream option, let the icing dry a bit before putting the rice paper on" + }, + { + "role": "user", + "content": "What other options do I have?" + } + ], + "answers": [ + "Also, I wouldn't recommend pressing the rice paper down, but just patting it onto slightly tacky buttercream", + "Also, I wouldn't recommend pressing the rice paper down, but just patting it onto slightly tacky buttercream", + "patting it onto slightly tacky buttercream. White icing is best as the rice paper is quite translucent", + "White icing is best as the rice paper is quite translucent." + ] + }, + { + "ctxs": [ + { + "title": "What causes water to boil over?", + "text": "Adding a starchy substance such as rice or noodles to boiling water increases the surface tension of the water. When it's just plain water boiling the surface tension of the water can't hold back the force of the steam rising and the bubbles burst. Starches increase this surface tension making the bubbles more elastic/pliable (essentially creating a foam), thus requiring more force for them to burst. This makes the bubbles last longer which allows them to build up and eventually boil over. It's more likely to occur with anything starchy like rice and pasta.A lower temperature should help to control a boil over as it will allow the water to cool somewhat and slow the boil.I'd assume that, from your quoted text, that if you use less water you're still imparting the same amount of starch making a thicker solution. More water would dilute this and bring it closer to normal water. In my own experience, small amounts of water allow lots of bubbles to form but nothing really boils over, it just splatters a bit. But reducing temperature and tilting the lid to let some air in has helped me in the past." + } + ], + "messages": [ + { + "role": "user", + "content": "What causes water to boil over?" + } + ], + "answers": [ + "Adding a starchy substance such as rice or noodles to boiling water increases the surface tension of the water", + "Adding a starchy substance such as rice or noodles to boiling water increases the surface tension of the water", + "Adding a starchy substance such as rice or noodles to boiling water increases the surface tension of the water.", + "the surface tension of the water can't hold back the force of the steam rising and the bubbles burst." + ] + }, + { + "ctxs": [ + { + "title": "What causes water to boil over?", + "text": "Adding a starchy substance such as rice or noodles to boiling water increases the surface tension of the water. When it's just plain water boiling the surface tension of the water can't hold back the force of the steam rising and the bubbles burst. Starches increase this surface tension making the bubbles more elastic/pliable (essentially creating a foam), thus requiring more force for them to burst. This makes the bubbles last longer which allows them to build up and eventually boil over. It's more likely to occur with anything starchy like rice and pasta.A lower temperature should help to control a boil over as it will allow the water to cool somewhat and slow the boil.I'd assume that, from your quoted text, that if you use less water you're still imparting the same amount of starch making a thicker solution. More water would dilute this and bring it closer to normal water. In my own experience, small amounts of water allow lots of bubbles to form but nothing really boils over, it just splatters a bit. But reducing temperature and tilting the lid to let some air in has helped me in the past." + } + ], + "messages": [ + { + "role": "user", + "content": "What causes water to boil over?" + }, + { + "role": "assistant", + "content": "Adding a starchy substance such as rice or noodles to boiling water increases the surface tension of the water" + }, + { + "role": "user", + "content": "How can you stop it from happening?" + } + ], + "answers": [ + "A lower temperature should help to control a boil over as it will allow the water to cool somewhat and slow the boil", + "A lower temperature should help to control a boil over as it will allow the water to cool somewhat and slow the boil", + "But reducing temperature and tilting the lid to let some air in has helped me in the past.", + "reducing temperature and tilting the lid to let some air in has helped me in the past." + ] + }, + { + "ctxs": [ + { + "title": "What causes water to boil over?", + "text": "Adding a starchy substance such as rice or noodles to boiling water increases the surface tension of the water. When it's just plain water boiling the surface tension of the water can't hold back the force of the steam rising and the bubbles burst. Starches increase this surface tension making the bubbles more elastic/pliable (essentially creating a foam), thus requiring more force for them to burst. This makes the bubbles last longer which allows them to build up and eventually boil over. It's more likely to occur with anything starchy like rice and pasta.A lower temperature should help to control a boil over as it will allow the water to cool somewhat and slow the boil.I'd assume that, from your quoted text, that if you use less water you're still imparting the same amount of starch making a thicker solution. More water would dilute this and bring it closer to normal water. In my own experience, small amounts of water allow lots of bubbles to form but nothing really boils over, it just splatters a bit. But reducing temperature and tilting the lid to let some air in has helped me in the past." + } + ], + "messages": [ + { + "role": "user", + "content": "What causes water to boil over?" + }, + { + "role": "assistant", + "content": "Adding a starchy substance such as rice or noodles to boiling water increases the surface tension of the water" + }, + { + "role": "user", + "content": "How can you stop it from happening?" + }, + { + "role": "assistant", + "content": "A lower temperature should help to control a boil over as it will allow the water to cool somewhat and slow the boil" + }, + { + "role": "user", + "content": "Will it only occur during a rolling boil?" + } + ], + "answers": [ + "It's more likely to occur with anything starchy like rice and pasta", + "It's more likely to occur with anything starchy like rice and pasta", + "A lower temperature should help to control a boil over as it will allow the water to cool somewhat and slow the boil.", + "It's more likely to occur with anything starchy like rice and pasta" + ] + }, + { + "ctxs": [ + { + "title": "What causes water to boil over?", + "text": "Adding a starchy substance such as rice or noodles to boiling water increases the surface tension of the water. When it's just plain water boiling the surface tension of the water can't hold back the force of the steam rising and the bubbles burst. Starches increase this surface tension making the bubbles more elastic/pliable (essentially creating a foam), thus requiring more force for them to burst. This makes the bubbles last longer which allows them to build up and eventually boil over. It's more likely to occur with anything starchy like rice and pasta.A lower temperature should help to control a boil over as it will allow the water to cool somewhat and slow the boil.I'd assume that, from your quoted text, that if you use less water you're still imparting the same amount of starch making a thicker solution. More water would dilute this and bring it closer to normal water. In my own experience, small amounts of water allow lots of bubbles to form but nothing really boils over, it just splatters a bit. But reducing temperature and tilting the lid to let some air in has helped me in the past." + } + ], + "messages": [ + { + "role": "user", + "content": "What causes water to boil over?" + }, + { + "role": "assistant", + "content": "Adding a starchy substance such as rice or noodles to boiling water increases the surface tension of the water" + }, + { + "role": "user", + "content": "How can you stop it from happening?" + }, + { + "role": "assistant", + "content": "A lower temperature should help to control a boil over as it will allow the water to cool somewhat and slow the boil" + }, + { + "role": "user", + "content": "Will it only occur during a rolling boil?" + }, + { + "role": "assistant", + "content": "It's more likely to occur with anything starchy like rice and pasta" + }, + { + "role": "user", + "content": "How does the amount of water effect the likelihood of water boiling over?" + } + ], + "answers": [ + "small amounts of water allow lots of bubbles to form but nothing really boils over, it just splatters a bit", + "small amounts of water allow lots of bubbles to form but nothing really boils over, it just splatters a bit", + "In my own experience, small amounts of water allow lots of bubbles to form but nothing really boils over", + "In my own experience, small amounts of water allow lots of bubbles to form but nothing really boils over, it just splatters a bit." + ] + }, + { + "ctxs": [ + { + "title": "What causes water to boil over?", + "text": "Adding a starchy substance such as rice or noodles to boiling water increases the surface tension of the water. When it's just plain water boiling the surface tension of the water can't hold back the force of the steam rising and the bubbles burst. Starches increase this surface tension making the bubbles more elastic/pliable (essentially creating a foam), thus requiring more force for them to burst. This makes the bubbles last longer which allows them to build up and eventually boil over. It's more likely to occur with anything starchy like rice and pasta.A lower temperature should help to control a boil over as it will allow the water to cool somewhat and slow the boil.I'd assume that, from your quoted text, that if you use less water you're still imparting the same amount of starch making a thicker solution. More water would dilute this and bring it closer to normal water. In my own experience, small amounts of water allow lots of bubbles to form but nothing really boils over, it just splatters a bit. But reducing temperature and tilting the lid to let some air in has helped me in the past." + } + ], + "messages": [ + { + "role": "user", + "content": "What causes water to boil over?" + }, + { + "role": "assistant", + "content": "Adding a starchy substance such as rice or noodles to boiling water increases the surface tension of the water" + }, + { + "role": "user", + "content": "How can you stop it from happening?" + }, + { + "role": "assistant", + "content": "A lower temperature should help to control a boil over as it will allow the water to cool somewhat and slow the boil" + }, + { + "role": "user", + "content": "Will it only occur during a rolling boil?" + }, + { + "role": "assistant", + "content": "It's more likely to occur with anything starchy like rice and pasta" + }, + { + "role": "user", + "content": "How does the amount of water effect the likelihood of water boiling over?" + }, + { + "role": "assistant", + "content": "small amounts of water allow lots of bubbles to form but nothing really boils over, it just splatters a bit" + }, + { + "role": "user", + "content": "Is it more likely to happen with certain ingredients?" + } + ], + "answers": [ + "It's more likely to occur with anything starchy like rice and pasta", + "It's more likely to occur with anything starchy like rice and pasta", + "Adding a starchy substance such as rice or noodles to boiling water increases the surface tension of the water.", + "It's more likely to occur with anything starchy like rice and pasta" + ] + }, + { + "ctxs": [ + { + "title": "What causes water to boil over?", + "text": "Adding a starchy substance such as rice or noodles to boiling water increases the surface tension of the water. When it's just plain water boiling the surface tension of the water can't hold back the force of the steam rising and the bubbles burst. Starches increase this surface tension making the bubbles more elastic/pliable (essentially creating a foam), thus requiring more force for them to burst. This makes the bubbles last longer which allows them to build up and eventually boil over. It's more likely to occur with anything starchy like rice and pasta.A lower temperature should help to control a boil over as it will allow the water to cool somewhat and slow the boil.I'd assume that, from your quoted text, that if you use less water you're still imparting the same amount of starch making a thicker solution. More water would dilute this and bring it closer to normal water. In my own experience, small amounts of water allow lots of bubbles to form but nothing really boils over, it just splatters a bit. But reducing temperature and tilting the lid to let some air in has helped me in the past." + } + ], + "messages": [ + { + "role": "user", + "content": "What causes water to boil over?" + }, + { + "role": "assistant", + "content": "Adding a starchy substance such as rice or noodles to boiling water increases the surface tension of the water" + }, + { + "role": "user", + "content": "How can you stop it from happening?" + }, + { + "role": "assistant", + "content": "A lower temperature should help to control a boil over as it will allow the water to cool somewhat and slow the boil" + }, + { + "role": "user", + "content": "Will it only occur during a rolling boil?" + }, + { + "role": "assistant", + "content": "It's more likely to occur with anything starchy like rice and pasta" + }, + { + "role": "user", + "content": "How does the amount of water effect the likelihood of water boiling over?" + }, + { + "role": "assistant", + "content": "small amounts of water allow lots of bubbles to form but nothing really boils over, it just splatters a bit" + }, + { + "role": "user", + "content": "Is it more likely to happen with certain ingredients?" + }, + { + "role": "assistant", + "content": "It's more likely to occur with anything starchy like rice and pasta" + }, + { + "role": "user", + "content": "What role does burner temperature have?" + } + ], + "answers": [ + "it will allow the water to cool somewhat and slow the boil", + "it will allow the water to cool somewhat and slow the boil", + "A lower temperature should help to control a boil over as it will allow the water to cool somewhat and slow the boil", + "it will allow the water to cool somewhat and slow the boil" + ] + }, + { + "ctxs": [ + { + "title": "Blowtorch - hardware store vs kitchen store. Is there a difference?", + "text": "Yes, there is no real difference.Be aware that if you one from the hardware store, it should be one where the flame does not fluctuate when you tilt the torch. This usually happens with the very cheap ones. This becomes a big problem when you try to uniformly brown something. Aside from that and maybe \"esthetically\" I see no reason not to use one from the hardware store." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there different quality blowtorches from different stores?" + } + ], + "answers": [ + "Be aware that if you one from the hardware store, it should be one where the flame does not fluctuate when you tilt the torch", + "Be aware that if you one from the hardware store, it should be one where the flame does not fluctuate when you tilt the torch", + "there is no real difference.Be aware that if you one from the hardware store, it should be one where the flame does not fluctuate when you tilt the torch.", + ", there is no real difference" + ] + }, + { + "ctxs": [ + { + "title": "Blowtorch - hardware store vs kitchen store. Is there a difference?", + "text": "Yes, there is no real difference.Be aware that if you one from the hardware store, it should be one where the flame does not fluctuate when you tilt the torch. This usually happens with the very cheap ones. This becomes a big problem when you try to uniformly brown something. Aside from that and maybe \"esthetically\" I see no reason not to use one from the hardware store." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there different quality blowtorches from different stores?" + }, + { + "role": "assistant", + "content": "Be aware that if you one from the hardware store, it should be one where the flame does not fluctuate when you tilt the torch" + }, + { + "role": "user", + "content": "Is the kitchen blowtorch more precise?" + } + ], + "answers": [ + "maybe \"esthetically\" I see no reason not to use one from the hardware store.", + "maybe \"esthetically\" I see no reason not to use one from the hardware store.", + "there is no real difference", + "maybe \"esthetically\" I see no reason not to use one from the hardware store." + ] + }, + { + "ctxs": [ + { + "title": "Blowtorch - hardware store vs kitchen store. Is there a difference?", + "text": "Yes, there is no real difference.Be aware that if you one from the hardware store, it should be one where the flame does not fluctuate when you tilt the torch. This usually happens with the very cheap ones. This becomes a big problem when you try to uniformly brown something. Aside from that and maybe \"esthetically\" I see no reason not to use one from the hardware store." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there different quality blowtorches from different stores?" + }, + { + "role": "assistant", + "content": "Be aware that if you one from the hardware store, it should be one where the flame does not fluctuate when you tilt the torch" + }, + { + "role": "user", + "content": "Is the kitchen blowtorch more precise?" + }, + { + "role": "assistant", + "content": "maybe \"esthetically\" I see no reason not to use one from the hardware store." + }, + { + "role": "user", + "content": "Is there a health issue?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Blowtorch - hardware store vs kitchen store. Is there a difference?", + "text": "Yes, there is no real difference.Be aware that if you one from the hardware store, it should be one where the flame does not fluctuate when you tilt the torch. This usually happens with the very cheap ones. This becomes a big problem when you try to uniformly brown something. Aside from that and maybe \"esthetically\" I see no reason not to use one from the hardware store." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there different quality blowtorches from different stores?" + }, + { + "role": "assistant", + "content": "Be aware that if you one from the hardware store, it should be one where the flame does not fluctuate when you tilt the torch" + }, + { + "role": "user", + "content": "Is the kitchen blowtorch more precise?" + }, + { + "role": "assistant", + "content": "maybe \"esthetically\" I see no reason not to use one from the hardware store." + }, + { + "role": "user", + "content": "Is there a health issue?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Why would I pay more for a kitchen torch?" + } + ], + "answers": [ + "there is no real difference", + "there is no real difference", + "I see no reason not to use one from the hardware store.", + "it should be one where the flame does not fluctuate when you tilt the torch. This usually happens with the very cheap ones." + ] + }, + { + "ctxs": [ + { + "title": "Blowtorch - hardware store vs kitchen store. Is there a difference?", + "text": "Yes, there is no real difference.Be aware that if you one from the hardware store, it should be one where the flame does not fluctuate when you tilt the torch. This usually happens with the very cheap ones. This becomes a big problem when you try to uniformly brown something. Aside from that and maybe \"esthetically\" I see no reason not to use one from the hardware store." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there different quality blowtorches from different stores?" + }, + { + "role": "assistant", + "content": "Be aware that if you one from the hardware store, it should be one where the flame does not fluctuate when you tilt the torch" + }, + { + "role": "user", + "content": "Is the kitchen blowtorch more precise?" + }, + { + "role": "assistant", + "content": "maybe \"esthetically\" I see no reason not to use one from the hardware store." + }, + { + "role": "user", + "content": "Is there a health issue?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Why would I pay more for a kitchen torch?" + }, + { + "role": "assistant", + "content": "there is no real difference" + }, + { + "role": "user", + "content": "Do they use the same gas or fuel?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Blowtorch - hardware store vs kitchen store. Is there a difference?", + "text": "Yes, there is no real difference.Be aware that if you one from the hardware store, it should be one where the flame does not fluctuate when you tilt the torch. This usually happens with the very cheap ones. This becomes a big problem when you try to uniformly brown something. Aside from that and maybe \"esthetically\" I see no reason not to use one from the hardware store." + } + ], + "messages": [ + { + "role": "user", + "content": "Is there different quality blowtorches from different stores?" + }, + { + "role": "assistant", + "content": "Be aware that if you one from the hardware store, it should be one where the flame does not fluctuate when you tilt the torch" + }, + { + "role": "user", + "content": "Is the kitchen blowtorch more precise?" + }, + { + "role": "assistant", + "content": "maybe \"esthetically\" I see no reason not to use one from the hardware store." + }, + { + "role": "user", + "content": "Is there a health issue?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Why would I pay more for a kitchen torch?" + }, + { + "role": "assistant", + "content": "there is no real difference" + }, + { + "role": "user", + "content": "Do they use the same gas or fuel?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What would your reccomendation be between the options?" + } + ], + "answers": [ + "there is no real difference", + "there is no real difference", + "there is no real difference", + "there is no real difference" + ] + }, + { + "ctxs": [ + { + "title": "How long should tilapia filets of normal thickness be broiled?", + "text": "Broiling fish is extremely easy, although I would recommend saucing the fish after it is cooked as your BBQ sauce will most likely burn under the heat from the broiler. Your food should be about 8 to 12 inches away form the heat source, but most under oven broilers have a fixed height away from the flame. You need to make sure that your fish is fully scaled before cooking and you should season it with salt and pepper as well. Lay the fish on a pan, making sure that you lay it skin side down and that there is room on each side of each piece. Turn on your flame and slide the fish under the broiler, remove when the fish is flaky, white and lightly browned on top. If you are unsure if it is done, take a fork and twist it in the flesh of the fish and it should flake away fully white, it's done.Then add your sauce and serve.Additionally, BBQ sauce will mostly overpower the flavor of your tilapia, you might find that whipping up a butter sauce or a white wine sauce will suit you better. Also, alot of fish does well with just a little salt, pepper, and lemon juice." + } + ], + "messages": [ + { + "role": "user", + "content": "How long should tilapia filets of normal thickness be broiled?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How long should tilapia filets of normal thickness be broiled?", + "text": "Broiling fish is extremely easy, although I would recommend saucing the fish after it is cooked as your BBQ sauce will most likely burn under the heat from the broiler. Your food should be about 8 to 12 inches away form the heat source, but most under oven broilers have a fixed height away from the flame. You need to make sure that your fish is fully scaled before cooking and you should season it with salt and pepper as well. Lay the fish on a pan, making sure that you lay it skin side down and that there is room on each side of each piece. Turn on your flame and slide the fish under the broiler, remove when the fish is flaky, white and lightly browned on top. If you are unsure if it is done, take a fork and twist it in the flesh of the fish and it should flake away fully white, it's done.Then add your sauce and serve.Additionally, BBQ sauce will mostly overpower the flavor of your tilapia, you might find that whipping up a butter sauce or a white wine sauce will suit you better. Also, alot of fish does well with just a little salt, pepper, and lemon juice." + } + ], + "messages": [ + { + "role": "user", + "content": "How long should tilapia filets of normal thickness be broiled?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are there any additional preparation steps I should be aware o" + } + ], + "answers": [ + "I would recommend saucing the fish after it is cooked", + "I would recommend saucing the fish after it is cooked", + "You need to make sure that your fish is fully scaled before cooking and you should season it with salt and pepper as well.", + "Also, alot of fish does well with just a little salt, pepper, and lemon juice." + ] + }, + { + "ctxs": [ + { + "title": "How long should tilapia filets of normal thickness be broiled?", + "text": "Broiling fish is extremely easy, although I would recommend saucing the fish after it is cooked as your BBQ sauce will most likely burn under the heat from the broiler. Your food should be about 8 to 12 inches away form the heat source, but most under oven broilers have a fixed height away from the flame. You need to make sure that your fish is fully scaled before cooking and you should season it with salt and pepper as well. Lay the fish on a pan, making sure that you lay it skin side down and that there is room on each side of each piece. Turn on your flame and slide the fish under the broiler, remove when the fish is flaky, white and lightly browned on top. If you are unsure if it is done, take a fork and twist it in the flesh of the fish and it should flake away fully white, it's done.Then add your sauce and serve.Additionally, BBQ sauce will mostly overpower the flavor of your tilapia, you might find that whipping up a butter sauce or a white wine sauce will suit you better. Also, alot of fish does well with just a little salt, pepper, and lemon juice." + } + ], + "messages": [ + { + "role": "user", + "content": "How long should tilapia filets of normal thickness be broiled?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are there any additional preparation steps I should be aware o" + }, + { + "role": "assistant", + "content": "I would recommend saucing the fish after it is cooked" + }, + { + "role": "user", + "content": "How long should they stay under the heat?" + } + ], + "answers": [ + "remove when the fish is flaky, white and lightly browned on top", + "remove when the fish is flaky, white and lightly browned on top", + "remove when the fish is flaky, white and lightly browned on top", + "remove when the fish is flaky, white and lightly browned on top. If you are unsure if it is done, take a fork and twist it in the flesh of the fish and it should flake away fully white, it's done." + ] + }, + { + "ctxs": [ + { + "title": "How long should tilapia filets of normal thickness be broiled?", + "text": "Broiling fish is extremely easy, although I would recommend saucing the fish after it is cooked as your BBQ sauce will most likely burn under the heat from the broiler. Your food should be about 8 to 12 inches away form the heat source, but most under oven broilers have a fixed height away from the flame. You need to make sure that your fish is fully scaled before cooking and you should season it with salt and pepper as well. Lay the fish on a pan, making sure that you lay it skin side down and that there is room on each side of each piece. Turn on your flame and slide the fish under the broiler, remove when the fish is flaky, white and lightly browned on top. If you are unsure if it is done, take a fork and twist it in the flesh of the fish and it should flake away fully white, it's done.Then add your sauce and serve.Additionally, BBQ sauce will mostly overpower the flavor of your tilapia, you might find that whipping up a butter sauce or a white wine sauce will suit you better. Also, alot of fish does well with just a little salt, pepper, and lemon juice." + } + ], + "messages": [ + { + "role": "user", + "content": "How long should tilapia filets of normal thickness be broiled?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are there any additional preparation steps I should be aware o" + }, + { + "role": "assistant", + "content": "I would recommend saucing the fish after it is cooked" + }, + { + "role": "user", + "content": "How long should they stay under the heat?" + }, + { + "role": "assistant", + "content": "remove when the fish is flaky, white and lightly browned on top" + }, + { + "role": "user", + "content": "how far should they be from the heating elements?" + } + ], + "answers": [ + "Your food should be about 8 to 12 inches away form the heat source", + "Your food should be about 8 to 12 inches away form the heat source", + "Your food should be about 8 to 12 inches away form the heat source, but most under oven broilers have a fixed height away from the flame.", + "Your food should be about 8 to 12 inches away form the heat source" + ] + }, + { + "ctxs": [ + { + "title": "How long should tilapia filets of normal thickness be broiled?", + "text": "Broiling fish is extremely easy, although I would recommend saucing the fish after it is cooked as your BBQ sauce will most likely burn under the heat from the broiler. Your food should be about 8 to 12 inches away form the heat source, but most under oven broilers have a fixed height away from the flame. You need to make sure that your fish is fully scaled before cooking and you should season it with salt and pepper as well. Lay the fish on a pan, making sure that you lay it skin side down and that there is room on each side of each piece. Turn on your flame and slide the fish under the broiler, remove when the fish is flaky, white and lightly browned on top. If you are unsure if it is done, take a fork and twist it in the flesh of the fish and it should flake away fully white, it's done.Then add your sauce and serve.Additionally, BBQ sauce will mostly overpower the flavor of your tilapia, you might find that whipping up a butter sauce or a white wine sauce will suit you better. Also, alot of fish does well with just a little salt, pepper, and lemon juice." + } + ], + "messages": [ + { + "role": "user", + "content": "How long should tilapia filets of normal thickness be broiled?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are there any additional preparation steps I should be aware o" + }, + { + "role": "assistant", + "content": "I would recommend saucing the fish after it is cooked" + }, + { + "role": "user", + "content": "How long should they stay under the heat?" + }, + { + "role": "assistant", + "content": "remove when the fish is flaky, white and lightly browned on top" + }, + { + "role": "user", + "content": "how far should they be from the heating elements?" + }, + { + "role": "assistant", + "content": "Your food should be about 8 to 12 inches away form the heat source" + }, + { + "role": "user", + "content": "'m planning to broil them with BBQ sauce. Is that okay?" + } + ], + "answers": [ + "BBQ sauce will mostly overpower the flavor of your tilapia, you might find that whipping up a butter sauce or a white wine sauce will suit you better", + "BBQ sauce will mostly overpower the flavor of your tilapia, you might find that whipping up a butter sauce or a white wine sauce will suit you better", + "I would recommend saucing the fish after it is cooked as your BBQ sauce will most likely burn under the heat from the broiler.", + "I would recommend saucing the fish after it is cooked as your BBQ sauce will most likely burn" + ] + }, + { + "ctxs": [ + { + "title": "How long should tilapia filets of normal thickness be broiled?", + "text": "Broiling fish is extremely easy, although I would recommend saucing the fish after it is cooked as your BBQ sauce will most likely burn under the heat from the broiler. Your food should be about 8 to 12 inches away form the heat source, but most under oven broilers have a fixed height away from the flame. You need to make sure that your fish is fully scaled before cooking and you should season it with salt and pepper as well. Lay the fish on a pan, making sure that you lay it skin side down and that there is room on each side of each piece. Turn on your flame and slide the fish under the broiler, remove when the fish is flaky, white and lightly browned on top. If you are unsure if it is done, take a fork and twist it in the flesh of the fish and it should flake away fully white, it's done.Then add your sauce and serve.Additionally, BBQ sauce will mostly overpower the flavor of your tilapia, you might find that whipping up a butter sauce or a white wine sauce will suit you better. Also, alot of fish does well with just a little salt, pepper, and lemon juice." + } + ], + "messages": [ + { + "role": "user", + "content": "How long should tilapia filets of normal thickness be broiled?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are there any additional preparation steps I should be aware o" + }, + { + "role": "assistant", + "content": "I would recommend saucing the fish after it is cooked" + }, + { + "role": "user", + "content": "How long should they stay under the heat?" + }, + { + "role": "assistant", + "content": "remove when the fish is flaky, white and lightly browned on top" + }, + { + "role": "user", + "content": "how far should they be from the heating elements?" + }, + { + "role": "assistant", + "content": "Your food should be about 8 to 12 inches away form the heat source" + }, + { + "role": "user", + "content": "'m planning to broil them with BBQ sauce. Is that okay?" + }, + { + "role": "assistant", + "content": "BBQ sauce will mostly overpower the flavor of your tilapia, you might find that whipping up a butter sauce or a white wine sauce will suit you better" + }, + { + "role": "user", + "content": "Are there any special steps with butter?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How long should tilapia filets of normal thickness be broiled?", + "text": "Broiling fish is extremely easy, although I would recommend saucing the fish after it is cooked as your BBQ sauce will most likely burn under the heat from the broiler. Your food should be about 8 to 12 inches away form the heat source, but most under oven broilers have a fixed height away from the flame. You need to make sure that your fish is fully scaled before cooking and you should season it with salt and pepper as well. Lay the fish on a pan, making sure that you lay it skin side down and that there is room on each side of each piece. Turn on your flame and slide the fish under the broiler, remove when the fish is flaky, white and lightly browned on top. If you are unsure if it is done, take a fork and twist it in the flesh of the fish and it should flake away fully white, it's done.Then add your sauce and serve.Additionally, BBQ sauce will mostly overpower the flavor of your tilapia, you might find that whipping up a butter sauce or a white wine sauce will suit you better. Also, alot of fish does well with just a little salt, pepper, and lemon juice." + } + ], + "messages": [ + { + "role": "user", + "content": "How long should tilapia filets of normal thickness be broiled?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are there any additional preparation steps I should be aware o" + }, + { + "role": "assistant", + "content": "I would recommend saucing the fish after it is cooked" + }, + { + "role": "user", + "content": "How long should they stay under the heat?" + }, + { + "role": "assistant", + "content": "remove when the fish is flaky, white and lightly browned on top" + }, + { + "role": "user", + "content": "how far should they be from the heating elements?" + }, + { + "role": "assistant", + "content": "Your food should be about 8 to 12 inches away form the heat source" + }, + { + "role": "user", + "content": "'m planning to broil them with BBQ sauce. Is that okay?" + }, + { + "role": "assistant", + "content": "BBQ sauce will mostly overpower the flavor of your tilapia, you might find that whipping up a butter sauce or a white wine sauce will suit you better" + }, + { + "role": "user", + "content": "Are there any special steps with butter?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you use seasonings with tilapia. I am a novice." + } + ], + "answers": [ + "alot of fish does well with just a little salt, pepper, and lemon juice", + "alot of fish does well with just a little salt, pepper, and lemon juice", + "alot of fish does well with just a little salt, pepper, and lemon juice.", + "alot of fish does well with just a little salt, pepper, and lemon juice." + ] + }, + { + "ctxs": [ + { + "title": "How can I chill ice coffee quickly?", + "text": "Brew it strong and then add ice. Alternately, freeze some coffee in ice cube trays and use those frozen coffee cubes to chill the new batch without diluting it.Agitation (shaking) with cubes is a good substitute for crushed ice -- both ensure that the hot coffee meets the cold surface of the ice quickly.If you sweeten your iced coffee, using chilled simple syrup will help cool the brew and avoid problems getting the sugar to dissolve (sugar doesn't dissolve well in cold liquids)." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I chill ice coffee quickly?" + } + ], + "answers": [ + "Brew it strong and then add ice", + "Brew it strong and then add ice", + "Brew it strong and then add ice. Alternately, freeze some coffee in ice cube trays and use those frozen coffee cubes to chill the new batch without diluting it", + "freeze some coffee in ice cube trays and use those frozen coffee cubes to chill the new batch without diluting it." + ] + }, + { + "ctxs": [ + { + "title": "How can I chill ice coffee quickly?", + "text": "Brew it strong and then add ice. Alternately, freeze some coffee in ice cube trays and use those frozen coffee cubes to chill the new batch without diluting it.Agitation (shaking) with cubes is a good substitute for crushed ice -- both ensure that the hot coffee meets the cold surface of the ice quickly.If you sweeten your iced coffee, using chilled simple syrup will help cool the brew and avoid problems getting the sugar to dissolve (sugar doesn't dissolve well in cold liquids)." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I chill ice coffee quickly?" + }, + { + "role": "assistant", + "content": "Brew it strong and then add ice" + }, + { + "role": "user", + "content": "I brew coffee using a french press, do you recommend that" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can I chill ice coffee quickly?", + "text": "Brew it strong and then add ice. Alternately, freeze some coffee in ice cube trays and use those frozen coffee cubes to chill the new batch without diluting it.Agitation (shaking) with cubes is a good substitute for crushed ice -- both ensure that the hot coffee meets the cold surface of the ice quickly.If you sweeten your iced coffee, using chilled simple syrup will help cool the brew and avoid problems getting the sugar to dissolve (sugar doesn't dissolve well in cold liquids)." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I chill ice coffee quickly?" + }, + { + "role": "assistant", + "content": "Brew it strong and then add ice" + }, + { + "role": "user", + "content": "I brew coffee using a french press, do you recommend that" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How can I make it chill fast after I've pressed it?" + } + ], + "answers": [ + "freeze some coffee in ice cube trays and use those frozen coffee cubes to chill the new batch without diluting it", + "freeze some coffee in ice cube trays and use those frozen coffee cubes to chill the new batch without diluting it", + "freeze some coffee in ice cube trays and use those frozen coffee cubes to chill the new batch", + "freeze some coffee in ice cube trays and use those frozen coffee cubes to chill" + ] + }, + { + "ctxs": [ + { + "title": "How can I chill ice coffee quickly?", + "text": "Brew it strong and then add ice. Alternately, freeze some coffee in ice cube trays and use those frozen coffee cubes to chill the new batch without diluting it.Agitation (shaking) with cubes is a good substitute for crushed ice -- both ensure that the hot coffee meets the cold surface of the ice quickly.If you sweeten your iced coffee, using chilled simple syrup will help cool the brew and avoid problems getting the sugar to dissolve (sugar doesn't dissolve well in cold liquids)." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I chill ice coffee quickly?" + }, + { + "role": "assistant", + "content": "Brew it strong and then add ice" + }, + { + "role": "user", + "content": "I brew coffee using a french press, do you recommend that" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How can I make it chill fast after I've pressed it?" + }, + { + "role": "assistant", + "content": "freeze some coffee in ice cube trays and use those frozen coffee cubes to chill the new batch without diluting it" + }, + { + "role": "user", + "content": "I guess I could use crushed ice instead for greater effect?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can I chill ice coffee quickly?", + "text": "Brew it strong and then add ice. Alternately, freeze some coffee in ice cube trays and use those frozen coffee cubes to chill the new batch without diluting it.Agitation (shaking) with cubes is a good substitute for crushed ice -- both ensure that the hot coffee meets the cold surface of the ice quickly.If you sweeten your iced coffee, using chilled simple syrup will help cool the brew and avoid problems getting the sugar to dissolve (sugar doesn't dissolve well in cold liquids)." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I chill ice coffee quickly?" + }, + { + "role": "assistant", + "content": "Brew it strong and then add ice" + }, + { + "role": "user", + "content": "I brew coffee using a french press, do you recommend that" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How can I make it chill fast after I've pressed it?" + }, + { + "role": "assistant", + "content": "freeze some coffee in ice cube trays and use those frozen coffee cubes to chill the new batch without diluting it" + }, + { + "role": "user", + "content": "I guess I could use crushed ice instead for greater effect?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you shake your coffee with the ice cubes?" + } + ], + "answers": [ + "Agitation (shaking) with cubes is a good substitute for crushed ice -- both ensure that the hot coffee meets the cold surface of the ice quickly", + "Agitation (shaking) with cubes is a good substitute for crushed ice -- both ensure that the hot coffee meets the cold surface of the ice quickly", + "Agitation (shaking) with cubes is a good substitute for crushed ice", + "Agitation (shaking) with cubes is a good substitute for crushed ice" + ] + }, + { + "ctxs": [ + { + "title": "How can I chill ice coffee quickly?", + "text": "Brew it strong and then add ice. Alternately, freeze some coffee in ice cube trays and use those frozen coffee cubes to chill the new batch without diluting it.Agitation (shaking) with cubes is a good substitute for crushed ice -- both ensure that the hot coffee meets the cold surface of the ice quickly.If you sweeten your iced coffee, using chilled simple syrup will help cool the brew and avoid problems getting the sugar to dissolve (sugar doesn't dissolve well in cold liquids)." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I chill ice coffee quickly?" + }, + { + "role": "assistant", + "content": "Brew it strong and then add ice" + }, + { + "role": "user", + "content": "I brew coffee using a french press, do you recommend that" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How can I make it chill fast after I've pressed it?" + }, + { + "role": "assistant", + "content": "freeze some coffee in ice cube trays and use those frozen coffee cubes to chill the new batch without diluting it" + }, + { + "role": "user", + "content": "I guess I could use crushed ice instead for greater effect?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you shake your coffee with the ice cubes?" + }, + { + "role": "assistant", + "content": "Agitation (shaking) with cubes is a good substitute for crushed ice -- both ensure that the hot coffee meets the cold surface of the ice quickly" + }, + { + "role": "user", + "content": "Isn't it risky you could spill your coffee though?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What are the advantages and disadvantages to using a griddle instead of a cast-iron skillet?", + "text": "Yes, you don't have the edge of a pan in the way when going to flip things, but it also means that you don't have a mass of metal there to add as a heat sink, which can help dramatically when pre-heating your pans, as they'll be evenly heated across their bottom more quickly (at least, compared to something of the same material, such as a cast iron skillet)More importantly, in my opinion, is that without the sides, you don't hold in moist air, so when cooking things like hash browns, you can get a better crust on 'em without steaming them." + } + ], + "messages": [ + { + "role": "user", + "content": "What are the advantages and disadvantages to using a griddle instead of a cast-iron skillet?" + } + ], + "answers": [ + "you don't have the edge of a pan in the way when going to flip things, but it also means that you don't have a mass of metal there to add as a heat sink", + "you don't have the edge of a pan in the way when going to flip things, but it also means that you don't have a mass of metal there to add as a heat sink", + "you don't have the edge of a pan in the way when going to flip things, but it also means that you don't have a mass of metal there to add as a heat sink", + "you don't have the edge of a pan in the way when going to flip things, but it also means that you don't have a mass of metal there to add as a heat sink" + ] + }, + { + "ctxs": [ + { + "title": "What are the advantages and disadvantages to using a griddle instead of a cast-iron skillet?", + "text": "Yes, you don't have the edge of a pan in the way when going to flip things, but it also means that you don't have a mass of metal there to add as a heat sink, which can help dramatically when pre-heating your pans, as they'll be evenly heated across their bottom more quickly (at least, compared to something of the same material, such as a cast iron skillet)More importantly, in my opinion, is that without the sides, you don't hold in moist air, so when cooking things like hash browns, you can get a better crust on 'em without steaming them." + } + ], + "messages": [ + { + "role": "user", + "content": "What are the advantages and disadvantages to using a griddle instead of a cast-iron skillet?" + }, + { + "role": "assistant", + "content": "you don't have the edge of a pan in the way when going to flip things, but it also means that you don't have a mass of metal there to add as a heat sink" + }, + { + "role": "user", + "content": "Are there pros to not having sides of a pan in the way?" + } + ], + "answers": [ + "you don't hold in moist air, so when cooking things like hash browns, you can get a better crust on 'em without steaming them", + "you don't hold in moist air, so when cooking things like hash browns, you can get a better crust on 'em without steaming them", + "More importantly, in my opinion, is that without the sides, you don't hold in moist air, so when cooking things like hash browns, you can get a better crust on 'em without steaming them.", + "Yes, you don't have the edge of a pan in the way when going to flip things" + ] + }, + { + "ctxs": [ + { + "title": "What are the advantages and disadvantages to using a griddle instead of a cast-iron skillet?", + "text": "Yes, you don't have the edge of a pan in the way when going to flip things, but it also means that you don't have a mass of metal there to add as a heat sink, which can help dramatically when pre-heating your pans, as they'll be evenly heated across their bottom more quickly (at least, compared to something of the same material, such as a cast iron skillet)More importantly, in my opinion, is that without the sides, you don't hold in moist air, so when cooking things like hash browns, you can get a better crust on 'em without steaming them." + } + ], + "messages": [ + { + "role": "user", + "content": "What are the advantages and disadvantages to using a griddle instead of a cast-iron skillet?" + }, + { + "role": "assistant", + "content": "you don't have the edge of a pan in the way when going to flip things, but it also means that you don't have a mass of metal there to add as a heat sink" + }, + { + "role": "user", + "content": "Are there pros to not having sides of a pan in the way?" + }, + { + "role": "assistant", + "content": "you don't hold in moist air, so when cooking things like hash browns, you can get a better crust on 'em without steaming them" + }, + { + "role": "user", + "content": "Do they heat up evenly?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why is black tea sold in crumbled form?", + "text": "Whole leaf black tea is available, but because it has to be processed by hand it is expensive. Twinings whole leaf black tea is roughly 50 cents per teabag as opposed to the equivalent processed tea bags at about 8 cents.To make black tea, the leaves are wilted and processed by various methods - none of the mechanical methods will produce whole leaf tea." + } + ], + "messages": [ + { + "role": "user", + "content": "Why is black tea sold in crumbled form?" + } + ], + "answers": [ + "To make black tea, the leaves are wilted and processed by various methods - none of the mechanical methods will produce whole leaf tea", + "To make black tea, the leaves are wilted and processed by various methods - none of the mechanical methods will produce whole leaf tea", + "To make black tea, the leaves are wilted and processed by various methods - none of the mechanical methods will produce whole leaf tea.", + "Whole leaf black tea is available, but because it has to be processed by hand it is expensive." + ] + }, + { + "ctxs": [ + { + "title": "Why is black tea sold in crumbled form?", + "text": "Whole leaf black tea is available, but because it has to be processed by hand it is expensive. Twinings whole leaf black tea is roughly 50 cents per teabag as opposed to the equivalent processed tea bags at about 8 cents.To make black tea, the leaves are wilted and processed by various methods - none of the mechanical methods will produce whole leaf tea." + } + ], + "messages": [ + { + "role": "user", + "content": "Why is black tea sold in crumbled form?" + }, + { + "role": "assistant", + "content": "To make black tea, the leaves are wilted and processed by various methods - none of the mechanical methods will produce whole leaf tea" + }, + { + "role": "user", + "content": "why is it not the same with green tea?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why is black tea sold in crumbled form?", + "text": "Whole leaf black tea is available, but because it has to be processed by hand it is expensive. Twinings whole leaf black tea is roughly 50 cents per teabag as opposed to the equivalent processed tea bags at about 8 cents.To make black tea, the leaves are wilted and processed by various methods - none of the mechanical methods will produce whole leaf tea." + } + ], + "messages": [ + { + "role": "user", + "content": "Why is black tea sold in crumbled form?" + }, + { + "role": "assistant", + "content": "To make black tea, the leaves are wilted and processed by various methods - none of the mechanical methods will produce whole leaf tea" + }, + { + "role": "user", + "content": "why is it not the same with green tea?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "does it make a difference to taste?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why is black tea sold in crumbled form?", + "text": "Whole leaf black tea is available, but because it has to be processed by hand it is expensive. Twinings whole leaf black tea is roughly 50 cents per teabag as opposed to the equivalent processed tea bags at about 8 cents.To make black tea, the leaves are wilted and processed by various methods - none of the mechanical methods will produce whole leaf tea." + } + ], + "messages": [ + { + "role": "user", + "content": "Why is black tea sold in crumbled form?" + }, + { + "role": "assistant", + "content": "To make black tea, the leaves are wilted and processed by various methods - none of the mechanical methods will produce whole leaf tea" + }, + { + "role": "user", + "content": "why is it not the same with green tea?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "does it make a difference to taste?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "can you tell me anything else?" + } + ], + "answers": [ + "Twinings whole leaf black tea is roughly 50 cents per teabag as opposed to the equivalent processed tea bags at about 8 cents", + "Twinings whole leaf black tea is roughly 50 cents per teabag as opposed to the equivalent processed tea bags at about 8 cents", + "Twinings whole leaf black tea is roughly 50 cents per teabag as opposed to the equivalent processed tea bags at about 8 cents.", + "To make black tea, the leaves are wilted and processed by various methods - none of the mechanical methods will produce whole leaf tea." + ] + }, + { + "ctxs": [ + { + "title": "Why is black tea sold in crumbled form?", + "text": "Whole leaf black tea is available, but because it has to be processed by hand it is expensive. Twinings whole leaf black tea is roughly 50 cents per teabag as opposed to the equivalent processed tea bags at about 8 cents.To make black tea, the leaves are wilted and processed by various methods - none of the mechanical methods will produce whole leaf tea." + } + ], + "messages": [ + { + "role": "user", + "content": "Why is black tea sold in crumbled form?" + }, + { + "role": "assistant", + "content": "To make black tea, the leaves are wilted and processed by various methods - none of the mechanical methods will produce whole leaf tea" + }, + { + "role": "user", + "content": "why is it not the same with green tea?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "does it make a difference to taste?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "can you tell me anything else?" + }, + { + "role": "assistant", + "content": "Twinings whole leaf black tea is roughly 50 cents per teabag as opposed to the equivalent processed tea bags at about 8 cents" + }, + { + "role": "user", + "content": "ah right thank you for the advice anything else?" + } + ], + "answers": [ + "Whole leaf black tea is available, but because it has to be processed by hand it is expensive", + "Whole leaf black tea is available, but because it has to be processed by hand it is expensive", + "Whole leaf black tea is available, but because it has to be processed by hand it is expensive", + "Whole leaf black tea is available, but because it has to be processed by hand it is expensive" + ] + }, + { + "ctxs": [ + { + "title": "Is white vinegar the same as White Wine vinegar?", + "text": "No, it's not. White vinegar (also known as distilled vinegar) is made of acetic acid diluted in distilled water. Its flavor is simple\u2014its just sour. Typical concentrations range from 5\u20137% acetic acid.White wine vinegar is made by allowing white wine to turn to vinegar. It has a much more complex flavor profile. It is also frequently less sour (acidic) than distilled white vinegar." + } + ], + "messages": [ + { + "role": "user", + "content": "Is white vinegar the same as White Wine vinegar?" + } + ], + "answers": [ + "it's not. White vinegar (also known as distilled vinegar) is made of acetic acid diluted in distilled water", + "it's not. White vinegar (also known as distilled vinegar) is made of acetic acid diluted in distilled water", + "White wine vinegar is made by allowing white wine to turn to vinegar", + "No, it's not." + ] + }, + { + "ctxs": [ + { + "title": "Is white vinegar the same as White Wine vinegar?", + "text": "No, it's not. White vinegar (also known as distilled vinegar) is made of acetic acid diluted in distilled water. Its flavor is simple\u2014its just sour. Typical concentrations range from 5\u20137% acetic acid.White wine vinegar is made by allowing white wine to turn to vinegar. It has a much more complex flavor profile. It is also frequently less sour (acidic) than distilled white vinegar." + } + ], + "messages": [ + { + "role": "user", + "content": "Is white vinegar the same as White Wine vinegar?" + }, + { + "role": "assistant", + "content": "it's not. White vinegar (also known as distilled vinegar) is made of acetic acid diluted in distilled water" + }, + { + "role": "user", + "content": "then what is white wine vinegar?" + } + ], + "answers": [ + "White wine vinegar is made by allowing white wine to turn to vinegar. It has a much more complex flavor profile", + "White wine vinegar is made by allowing white wine to turn to vinegar. It has a much more complex flavor profile", + "White wine vinegar is made by allowing white wine to turn to vinegar", + ".White wine vinegar is made by allowing white wine to turn to vinegar. It has a much more complex flavor profile." + ] + }, + { + "ctxs": [ + { + "title": "Is white vinegar the same as White Wine vinegar?", + "text": "No, it's not. White vinegar (also known as distilled vinegar) is made of acetic acid diluted in distilled water. Its flavor is simple\u2014its just sour. Typical concentrations range from 5\u20137% acetic acid.White wine vinegar is made by allowing white wine to turn to vinegar. It has a much more complex flavor profile. It is also frequently less sour (acidic) than distilled white vinegar." + } + ], + "messages": [ + { + "role": "user", + "content": "Is white vinegar the same as White Wine vinegar?" + }, + { + "role": "assistant", + "content": "it's not. White vinegar (also known as distilled vinegar) is made of acetic acid diluted in distilled water" + }, + { + "role": "user", + "content": "then what is white wine vinegar?" + }, + { + "role": "assistant", + "content": "White wine vinegar is made by allowing white wine to turn to vinegar. It has a much more complex flavor profile" + }, + { + "role": "user", + "content": "can they be used as the same thing in cooking?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can I detect bad-fed or fast-fed chicken eggs before buying?", + "text": "It's not a simple matter to spot a good egg just by looking at it. Different breeds of chicken will lay eggs that look a bit different from each other. Also, it used to be quite common for farmers to feed the chickens some colourings that make the egg yoke more yellow. So a strong colour inside doesn't mean it's good quality.I'd suggest, if you think eggs are cheap enough for your to not worry about money, you look for free range organic labels on the egg box. If the egg is officially from an organic source then you know it's not from a chicken stuffed up with chemicals." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I detect bad-fed or fast-fed chicken eggs before buying?" + } + ], + "answers": [ + "It's not a simple matter to spot a good egg just by looking at it", + "It's not a simple matter to spot a good egg just by looking at it", + "If the egg is officially from an organic source then you know it's not from a chicken stuffed up with chemicals.", + "It's not a simple matter to spot a good egg just by looking at it" + ] + }, + { + "ctxs": [ + { + "title": "How can I detect bad-fed or fast-fed chicken eggs before buying?", + "text": "It's not a simple matter to spot a good egg just by looking at it. Different breeds of chicken will lay eggs that look a bit different from each other. Also, it used to be quite common for farmers to feed the chickens some colourings that make the egg yoke more yellow. So a strong colour inside doesn't mean it's good quality.I'd suggest, if you think eggs are cheap enough for your to not worry about money, you look for free range organic labels on the egg box. If the egg is officially from an organic source then you know it's not from a chicken stuffed up with chemicals." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I detect bad-fed or fast-fed chicken eggs before buying?" + }, + { + "role": "assistant", + "content": "It's not a simple matter to spot a good egg just by looking at it" + }, + { + "role": "user", + "content": "How can I know before buying that I am buying a quality egg?" + } + ], + "answers": [ + "I'd suggest, if you think eggs are cheap enough for your to not worry about money, you look for free range organic labels on the egg box", + "I'd suggest, if you think eggs are cheap enough for your to not worry about money, you look for free range organic labels on the egg box", + "If the egg is officially from an organic source then you know it's not from a chicken stuffed up with chemicals.", + "If the egg is officially from an organic source then you know it's not from a chicken stuffed up with chemicals." + ] + }, + { + "ctxs": [ + { + "title": "How can I detect bad-fed or fast-fed chicken eggs before buying?", + "text": "It's not a simple matter to spot a good egg just by looking at it. Different breeds of chicken will lay eggs that look a bit different from each other. Also, it used to be quite common for farmers to feed the chickens some colourings that make the egg yoke more yellow. So a strong colour inside doesn't mean it's good quality.I'd suggest, if you think eggs are cheap enough for your to not worry about money, you look for free range organic labels on the egg box. If the egg is officially from an organic source then you know it's not from a chicken stuffed up with chemicals." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I detect bad-fed or fast-fed chicken eggs before buying?" + }, + { + "role": "assistant", + "content": "It's not a simple matter to spot a good egg just by looking at it" + }, + { + "role": "user", + "content": "How can I know before buying that I am buying a quality egg?" + }, + { + "role": "assistant", + "content": "I'd suggest, if you think eggs are cheap enough for your to not worry about money, you look for free range organic labels on the egg box" + }, + { + "role": "user", + "content": "What should I look for when choosing eggs?" + } + ], + "answers": [ + "If the egg is officially from an organic source then you know it's not from a chicken stuffed up with chemicals", + "If the egg is officially from an organic source then you know it's not from a chicken stuffed up with chemicals", + "look for free range organic labels on the egg box", + "If the egg is officially from an organic source then you know it's not from a chicken stuffed up with chemicals." + ] + }, + { + "ctxs": [ + { + "title": "How can I detect bad-fed or fast-fed chicken eggs before buying?", + "text": "It's not a simple matter to spot a good egg just by looking at it. Different breeds of chicken will lay eggs that look a bit different from each other. Also, it used to be quite common for farmers to feed the chickens some colourings that make the egg yoke more yellow. So a strong colour inside doesn't mean it's good quality.I'd suggest, if you think eggs are cheap enough for your to not worry about money, you look for free range organic labels on the egg box. If the egg is officially from an organic source then you know it's not from a chicken stuffed up with chemicals." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I detect bad-fed or fast-fed chicken eggs before buying?" + }, + { + "role": "assistant", + "content": "It's not a simple matter to spot a good egg just by looking at it" + }, + { + "role": "user", + "content": "How can I know before buying that I am buying a quality egg?" + }, + { + "role": "assistant", + "content": "I'd suggest, if you think eggs are cheap enough for your to not worry about money, you look for free range organic labels on the egg box" + }, + { + "role": "user", + "content": "What should I look for when choosing eggs?" + }, + { + "role": "assistant", + "content": "If the egg is officially from an organic source then you know it's not from a chicken stuffed up with chemicals" + }, + { + "role": "user", + "content": "Will it be labeled as organic?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can I detect bad-fed or fast-fed chicken eggs before buying?", + "text": "It's not a simple matter to spot a good egg just by looking at it. Different breeds of chicken will lay eggs that look a bit different from each other. Also, it used to be quite common for farmers to feed the chickens some colourings that make the egg yoke more yellow. So a strong colour inside doesn't mean it's good quality.I'd suggest, if you think eggs are cheap enough for your to not worry about money, you look for free range organic labels on the egg box. If the egg is officially from an organic source then you know it's not from a chicken stuffed up with chemicals." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I detect bad-fed or fast-fed chicken eggs before buying?" + }, + { + "role": "assistant", + "content": "It's not a simple matter to spot a good egg just by looking at it" + }, + { + "role": "user", + "content": "How can I know before buying that I am buying a quality egg?" + }, + { + "role": "assistant", + "content": "I'd suggest, if you think eggs are cheap enough for your to not worry about money, you look for free range organic labels on the egg box" + }, + { + "role": "user", + "content": "What should I look for when choosing eggs?" + }, + { + "role": "assistant", + "content": "If the egg is officially from an organic source then you know it's not from a chicken stuffed up with chemicals" + }, + { + "role": "user", + "content": "Will it be labeled as organic?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What makes them organic?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What mammals' milks are drunk by humans?", + "text": "Add to this answer... Who and where, what it tastes like, how it differs, how it's used in cooking...HumanWhere: Worldwide Uses: NursingCowWhere: Most common source of dairy worldwide Uses: All dairy products (milk, cheese, yogurt, etc.)GoatWhere: India, Bangladesh, Africa, France, common across Europe. Uses: Milk, cheeseSheepWhere: Across Europe Uses: Primarily cheeseCamelWhere: Middle East Uses: MilkNote: Camel milk can be an important source of water in extremely arid climates or survival situations. The milk can have a salty taste due to camels' high consumption of sodium.YakWhere: South East Asia, Mongolia, Northern China, Tibet, Nepal Uses: Milk, Cheese, and butter; localized dairy products such as dahi, paneerWater BuffaloWhere: India, Parts of the Middle East, Southeast Asia, China, South America, Europe (best known in Italy and throughout the Balkan states)Uses: Milk, yogurt, cheese (mozzarella and others), candyNote: Water Buffalos are the 2nd most common source of dairy in the world.HorseWhere: MongoliaUses: Kumis (lightly alcoholic fermented drink)Donkey / AssWhere: Mediterranean countries Uses: Milk, yogurt, cosmetic and medical useReindeer / CaribouWhere: Scandinavian countries, MongoliaUses: Cheese, ButterNote: Reindeer milk is 22% butterfat and produces extremely rich cream cheese which Lapplanders sometimes use in coffee rather than regular cream. MooseWhere: Russia and Sweden Uses: Milk, limited cheese production" + } + ], + "messages": [ + { + "role": "user", + "content": "What mammals' milks are drunk by humans?" + } + ], + "answers": [ + "Cow", + "Cow", + "Cow", + "Who and where, what it tastes like, how it differs, how it's used in cooking" + ] + }, + { + "ctxs": [ + { + "title": "What mammals' milks are drunk by humans?", + "text": "Add to this answer... Who and where, what it tastes like, how it differs, how it's used in cooking...HumanWhere: Worldwide Uses: NursingCowWhere: Most common source of dairy worldwide Uses: All dairy products (milk, cheese, yogurt, etc.)GoatWhere: India, Bangladesh, Africa, France, common across Europe. Uses: Milk, cheeseSheepWhere: Across Europe Uses: Primarily cheeseCamelWhere: Middle East Uses: MilkNote: Camel milk can be an important source of water in extremely arid climates or survival situations. The milk can have a salty taste due to camels' high consumption of sodium.YakWhere: South East Asia, Mongolia, Northern China, Tibet, Nepal Uses: Milk, Cheese, and butter; localized dairy products such as dahi, paneerWater BuffaloWhere: India, Parts of the Middle East, Southeast Asia, China, South America, Europe (best known in Italy and throughout the Balkan states)Uses: Milk, yogurt, cheese (mozzarella and others), candyNote: Water Buffalos are the 2nd most common source of dairy in the world.HorseWhere: MongoliaUses: Kumis (lightly alcoholic fermented drink)Donkey / AssWhere: Mediterranean countries Uses: Milk, yogurt, cosmetic and medical useReindeer / CaribouWhere: Scandinavian countries, MongoliaUses: Cheese, ButterNote: Reindeer milk is 22% butterfat and produces extremely rich cream cheese which Lapplanders sometimes use in coffee rather than regular cream. MooseWhere: Russia and Sweden Uses: Milk, limited cheese production" + } + ], + "messages": [ + { + "role": "user", + "content": "What mammals' milks are drunk by humans?" + }, + { + "role": "assistant", + "content": "Cow" + }, + { + "role": "user", + "content": "What is the best tasting milk?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What mammals' milks are drunk by humans?", + "text": "Add to this answer... Who and where, what it tastes like, how it differs, how it's used in cooking...HumanWhere: Worldwide Uses: NursingCowWhere: Most common source of dairy worldwide Uses: All dairy products (milk, cheese, yogurt, etc.)GoatWhere: India, Bangladesh, Africa, France, common across Europe. Uses: Milk, cheeseSheepWhere: Across Europe Uses: Primarily cheeseCamelWhere: Middle East Uses: MilkNote: Camel milk can be an important source of water in extremely arid climates or survival situations. The milk can have a salty taste due to camels' high consumption of sodium.YakWhere: South East Asia, Mongolia, Northern China, Tibet, Nepal Uses: Milk, Cheese, and butter; localized dairy products such as dahi, paneerWater BuffaloWhere: India, Parts of the Middle East, Southeast Asia, China, South America, Europe (best known in Italy and throughout the Balkan states)Uses: Milk, yogurt, cheese (mozzarella and others), candyNote: Water Buffalos are the 2nd most common source of dairy in the world.HorseWhere: MongoliaUses: Kumis (lightly alcoholic fermented drink)Donkey / AssWhere: Mediterranean countries Uses: Milk, yogurt, cosmetic and medical useReindeer / CaribouWhere: Scandinavian countries, MongoliaUses: Cheese, ButterNote: Reindeer milk is 22% butterfat and produces extremely rich cream cheese which Lapplanders sometimes use in coffee rather than regular cream. MooseWhere: Russia and Sweden Uses: Milk, limited cheese production" + } + ], + "messages": [ + { + "role": "user", + "content": "What mammals' milks are drunk by humans?" + }, + { + "role": "assistant", + "content": "Cow" + }, + { + "role": "user", + "content": "What is the best tasting milk?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What other mammals' milk are drunk by humans?" + } + ], + "answers": [ + "Sheep", + "Sheep", + "Water Buffalos are the 2nd most common source of dairy in the world", + "Camel milk can be an important source of water in extremely arid climates or survival situations." + ] + }, + { + "ctxs": [ + { + "title": "How to improve the flavor of gluten free challah bread?", + "text": "Baking is chemistry. Any changes in the formula will have some consequences on the chemistry. It can be fun to experiment but do not be surprised that the end result is not the same as from the per-modified formula. As to your question of more flavor, I do know that increasing the proofing time will help to increase the development of the dough and allow it to extract more of the flavor available in the flour. Try slow proofing your loaf in a refrigerator or a very cool room. I do not know anything about the flour in question but I know that the better the quality the flour the better your bread will be. Avoid flour from large industrial producers that use large steel mills, these create to much heat in the milling process and deplete flavor, enzymes and proteins. Find a good stone ground miller. You may be limited in the gluten free options." + } + ], + "messages": [ + { + "role": "user", + "content": "How to improve the flavor of gluten free challah bread?" + } + ], + "answers": [ + "I do know that increasing the proofing time will help to increase the development of the dough and allow it to extract more of the flavor available in the flour", + "I do know that increasing the proofing time will help to increase the development of the dough and allow it to extract more of the flavor available in the flour", + "I do know that increasing the proofing time will help to increase the development of the dough and allow it to extract more of the flavor available in the flour", + "You may be limited in the gluten free options." + ] + }, + { + "ctxs": [ + { + "title": "How to improve the flavor of gluten free challah bread?", + "text": "Baking is chemistry. Any changes in the formula will have some consequences on the chemistry. It can be fun to experiment but do not be surprised that the end result is not the same as from the per-modified formula. As to your question of more flavor, I do know that increasing the proofing time will help to increase the development of the dough and allow it to extract more of the flavor available in the flour. Try slow proofing your loaf in a refrigerator or a very cool room. I do not know anything about the flour in question but I know that the better the quality the flour the better your bread will be. Avoid flour from large industrial producers that use large steel mills, these create to much heat in the milling process and deplete flavor, enzymes and proteins. Find a good stone ground miller. You may be limited in the gluten free options." + } + ], + "messages": [ + { + "role": "user", + "content": "How to improve the flavor of gluten free challah bread?" + }, + { + "role": "assistant", + "content": "I do know that increasing the proofing time will help to increase the development of the dough and allow it to extract more of the flavor available in the flour" + }, + { + "role": "user", + "content": "Can I increase the amount of butter?" + } + ], + "answers": [ + "It can be fun to experiment but do not be surprised that the end result is not the same as from the per-modified formula", + "It can be fun to experiment but do not be surprised that the end result is not the same as from the per-modified formula", + "It can be fun to experiment but do not be surprised that the end result is not the same as from the per-modified formula", + "Try slow proofing your loaf in a refrigerator or a very cool room." + ] + }, + { + "ctxs": [ + { + "title": "How to improve the flavor of gluten free challah bread?", + "text": "Baking is chemistry. Any changes in the formula will have some consequences on the chemistry. It can be fun to experiment but do not be surprised that the end result is not the same as from the per-modified formula. As to your question of more flavor, I do know that increasing the proofing time will help to increase the development of the dough and allow it to extract more of the flavor available in the flour. Try slow proofing your loaf in a refrigerator or a very cool room. I do not know anything about the flour in question but I know that the better the quality the flour the better your bread will be. Avoid flour from large industrial producers that use large steel mills, these create to much heat in the milling process and deplete flavor, enzymes and proteins. Find a good stone ground miller. You may be limited in the gluten free options." + } + ], + "messages": [ + { + "role": "user", + "content": "How to improve the flavor of gluten free challah bread?" + }, + { + "role": "assistant", + "content": "I do know that increasing the proofing time will help to increase the development of the dough and allow it to extract more of the flavor available in the flour" + }, + { + "role": "user", + "content": "Can I increase the amount of butter?" + }, + { + "role": "assistant", + "content": "It can be fun to experiment but do not be surprised that the end result is not the same as from the per-modified formula" + }, + { + "role": "user", + "content": "Can I increase the salt?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to improve the flavor of gluten free challah bread?", + "text": "Baking is chemistry. Any changes in the formula will have some consequences on the chemistry. It can be fun to experiment but do not be surprised that the end result is not the same as from the per-modified formula. As to your question of more flavor, I do know that increasing the proofing time will help to increase the development of the dough and allow it to extract more of the flavor available in the flour. Try slow proofing your loaf in a refrigerator or a very cool room. I do not know anything about the flour in question but I know that the better the quality the flour the better your bread will be. Avoid flour from large industrial producers that use large steel mills, these create to much heat in the milling process and deplete flavor, enzymes and proteins. Find a good stone ground miller. You may be limited in the gluten free options." + } + ], + "messages": [ + { + "role": "user", + "content": "How to improve the flavor of gluten free challah bread?" + }, + { + "role": "assistant", + "content": "I do know that increasing the proofing time will help to increase the development of the dough and allow it to extract more of the flavor available in the flour" + }, + { + "role": "user", + "content": "Can I increase the amount of butter?" + }, + { + "role": "assistant", + "content": "It can be fun to experiment but do not be surprised that the end result is not the same as from the per-modified formula" + }, + { + "role": "user", + "content": "Can I increase the salt?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "why is there so little salt to begin with?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to improve the flavor of gluten free challah bread?", + "text": "Baking is chemistry. Any changes in the formula will have some consequences on the chemistry. It can be fun to experiment but do not be surprised that the end result is not the same as from the per-modified formula. As to your question of more flavor, I do know that increasing the proofing time will help to increase the development of the dough and allow it to extract more of the flavor available in the flour. Try slow proofing your loaf in a refrigerator or a very cool room. I do not know anything about the flour in question but I know that the better the quality the flour the better your bread will be. Avoid flour from large industrial producers that use large steel mills, these create to much heat in the milling process and deplete flavor, enzymes and proteins. Find a good stone ground miller. You may be limited in the gluten free options." + } + ], + "messages": [ + { + "role": "user", + "content": "How to improve the flavor of gluten free challah bread?" + }, + { + "role": "assistant", + "content": "I do know that increasing the proofing time will help to increase the development of the dough and allow it to extract more of the flavor available in the flour" + }, + { + "role": "user", + "content": "Can I increase the amount of butter?" + }, + { + "role": "assistant", + "content": "It can be fun to experiment but do not be surprised that the end result is not the same as from the per-modified formula" + }, + { + "role": "user", + "content": "Can I increase the salt?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "why is there so little salt to begin with?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "can you give me any more tips on gluten free cooking?" + } + ], + "answers": [ + "Avoid flour from large industrial producers that use large steel mills, these create to much heat in the milling process and deplete flavor, enzymes and proteins", + "Avoid flour from large industrial producers that use large steel mills, these create to much heat in the milling process and deplete flavor, enzymes and proteins", + "You may be limited in the gluten free options.", + "You may be limited in the gluten free options." + ] + }, + { + "ctxs": [ + { + "title": "How to improve the flavor of gluten free challah bread?", + "text": "Baking is chemistry. Any changes in the formula will have some consequences on the chemistry. It can be fun to experiment but do not be surprised that the end result is not the same as from the per-modified formula. As to your question of more flavor, I do know that increasing the proofing time will help to increase the development of the dough and allow it to extract more of the flavor available in the flour. Try slow proofing your loaf in a refrigerator or a very cool room. I do not know anything about the flour in question but I know that the better the quality the flour the better your bread will be. Avoid flour from large industrial producers that use large steel mills, these create to much heat in the milling process and deplete flavor, enzymes and proteins. Find a good stone ground miller. You may be limited in the gluten free options." + } + ], + "messages": [ + { + "role": "user", + "content": "How to improve the flavor of gluten free challah bread?" + }, + { + "role": "assistant", + "content": "I do know that increasing the proofing time will help to increase the development of the dough and allow it to extract more of the flavor available in the flour" + }, + { + "role": "user", + "content": "Can I increase the amount of butter?" + }, + { + "role": "assistant", + "content": "It can be fun to experiment but do not be surprised that the end result is not the same as from the per-modified formula" + }, + { + "role": "user", + "content": "Can I increase the salt?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "why is there so little salt to begin with?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "can you give me any more tips on gluten free cooking?" + }, + { + "role": "assistant", + "content": "Avoid flour from large industrial producers that use large steel mills, these create to much heat in the milling process and deplete flavor, enzymes and proteins" + }, + { + "role": "user", + "content": "anything else?" + } + ], + "answers": [ + "Find a good stone ground miller. You may be limited in the gluten free options", + "Find a good stone ground miller. You may be limited in the gluten free options", + "You may be limited in the gluten free options.", + "Find a good stone ground miller." + ] + }, + { + "ctxs": [ + { + "title": "Why didn't my 100% whole wheat bread proof?", + "text": "You said that the dough rose but then didn't proof.Lightly textured whole wheat bread is difficult for two reasons-1- There isn't as much gluten.2- The gluten that is there tends to get cut up by sharp wheat fragments.The result is, as with all poor gluten development, that the loaves have trouble maintaining their structure, don't rise as well, and the result is the dense, tough, or doughy bread that most people think of with horror when they think of whole wheat.There are a couple ways to deal with this problem-1- Use very very finely ground wheat flour. If you can feel gritty shards then it will have trouble rising.2- Add vital wheat gluten. This may be seen as cheating and is similar to the transitional recipes that you said you had success with. Many whole wheat recipes call for extra gluten.If you don't add more gluten in some form you can make a successful boule but don't expect it to be as light and open as one made with white flour.What you might lose in delicateness you will more than make up for in flavor and nutrition." + } + ], + "messages": [ + { + "role": "user", + "content": "Why didn't my 100% whole wheat bread proof?" + } + ], + "answers": [ + "You said that the dough rose but then didn't proof.Lightly textured whole wheat bread is difficult for two reasons", + "You said that the dough rose but then didn't proof.Lightly textured whole wheat bread is difficult for two reasons", + "Lightly textured whole wheat bread is difficult for two reasons-1- There isn't as much gluten.2- The gluten that is there tends to get cut up by sharp wheat fragments", + "There isn't as much gluten.2- The gluten that is there tends to get cut up by sharp wheat fragments." + ] + }, + { + "ctxs": [ + { + "title": "Why didn't my 100% whole wheat bread proof?", + "text": "You said that the dough rose but then didn't proof.Lightly textured whole wheat bread is difficult for two reasons-1- There isn't as much gluten.2- The gluten that is there tends to get cut up by sharp wheat fragments.The result is, as with all poor gluten development, that the loaves have trouble maintaining their structure, don't rise as well, and the result is the dense, tough, or doughy bread that most people think of with horror when they think of whole wheat.There are a couple ways to deal with this problem-1- Use very very finely ground wheat flour. If you can feel gritty shards then it will have trouble rising.2- Add vital wheat gluten. This may be seen as cheating and is similar to the transitional recipes that you said you had success with. Many whole wheat recipes call for extra gluten.If you don't add more gluten in some form you can make a successful boule but don't expect it to be as light and open as one made with white flour.What you might lose in delicateness you will more than make up for in flavor and nutrition." + } + ], + "messages": [ + { + "role": "user", + "content": "Why didn't my 100% whole wheat bread proof?" + }, + { + "role": "assistant", + "content": "You said that the dough rose but then didn't proof.Lightly textured whole wheat bread is difficult for two reasons" + }, + { + "role": "user", + "content": "What does the author mean by pre-doughs?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why didn't my 100% whole wheat bread proof?", + "text": "You said that the dough rose but then didn't proof.Lightly textured whole wheat bread is difficult for two reasons-1- There isn't as much gluten.2- The gluten that is there tends to get cut up by sharp wheat fragments.The result is, as with all poor gluten development, that the loaves have trouble maintaining their structure, don't rise as well, and the result is the dense, tough, or doughy bread that most people think of with horror when they think of whole wheat.There are a couple ways to deal with this problem-1- Use very very finely ground wheat flour. If you can feel gritty shards then it will have trouble rising.2- Add vital wheat gluten. This may be seen as cheating and is similar to the transitional recipes that you said you had success with. Many whole wheat recipes call for extra gluten.If you don't add more gluten in some form you can make a successful boule but don't expect it to be as light and open as one made with white flour.What you might lose in delicateness you will more than make up for in flavor and nutrition." + } + ], + "messages": [ + { + "role": "user", + "content": "Why didn't my 100% whole wheat bread proof?" + }, + { + "role": "assistant", + "content": "You said that the dough rose but then didn't proof.Lightly textured whole wheat bread is difficult for two reasons" + }, + { + "role": "user", + "content": "What does the author mean by pre-doughs?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What causes the yeast to rise?" + } + ], + "answers": [ + "The result is, as with all poor gluten development, that the loaves have trouble maintaining their structure, don't rise as well, and the result is the dense, tough, or doughy bread", + "The result is, as with all poor gluten development, that the loaves have trouble maintaining their structure, don't rise as well, and the result is the dense, tough, or doughy bread", + "The result is, as with all poor gluten development, that the loaves have trouble maintaining their structure, don't rise as well, and the result is the dense, tough, or doughy bread", + "The result is, as with all poor gluten development, that the loaves have trouble maintaining their structure, don't rise as well, and the result is the dense, tough, or doughy bread" + ] + }, + { + "ctxs": [ + { + "title": "Mongolian BBQ Meat Cuts?", + "text": "For the beef, I would recommend rib-eye. A traditional Philly cheese steak uses thinly-sliced rib-eye, so it's time tested.Other than that, I bet sirloin would do well with quick, hot cooking. It doesn't have much fat or connective tissue, so you don't have to worry about melting anything before it becomes tender." + } + ], + "messages": [ + { + "role": "user", + "content": "I am planning on slicing meat with a slicer for Mongolian BBQ and have decided on slicing frozen chicken breast and frozen pork shoulder butt. What I do not know though, is what I should use for beef. The meat generally at the local BBQs is rather tough, but I am hoping a somewhat higher quality meat would counteract this." + } + ], + "answers": [ + "For the beef, I would recommend rib-eye", + "For the beef, I would recommend rib-eye", + "For the beef, I would recommend rib-eye.", + "For the beef, I would recommend rib-eye." + ] + }, + { + "ctxs": [ + { + "title": "Mongolian BBQ Meat Cuts?", + "text": "For the beef, I would recommend rib-eye. A traditional Philly cheese steak uses thinly-sliced rib-eye, so it's time tested.Other than that, I bet sirloin would do well with quick, hot cooking. It doesn't have much fat or connective tissue, so you don't have to worry about melting anything before it becomes tender." + } + ], + "messages": [ + { + "role": "user", + "content": "I am planning on slicing meat with a slicer for Mongolian BBQ and have decided on slicing frozen chicken breast and frozen pork shoulder butt. What I do not know though, is what I should use for beef. The meat generally at the local BBQs is rather tough, but I am hoping a somewhat higher quality meat would counteract this." + }, + { + "role": "assistant", + "content": "For the beef, I would recommend rib-eye" + }, + { + "role": "user", + "content": "What do you recommend for pork?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Mongolian BBQ Meat Cuts?", + "text": "For the beef, I would recommend rib-eye. A traditional Philly cheese steak uses thinly-sliced rib-eye, so it's time tested.Other than that, I bet sirloin would do well with quick, hot cooking. It doesn't have much fat or connective tissue, so you don't have to worry about melting anything before it becomes tender." + } + ], + "messages": [ + { + "role": "user", + "content": "I am planning on slicing meat with a slicer for Mongolian BBQ and have decided on slicing frozen chicken breast and frozen pork shoulder butt. What I do not know though, is what I should use for beef. The meat generally at the local BBQs is rather tough, but I am hoping a somewhat higher quality meat would counteract this." + }, + { + "role": "assistant", + "content": "For the beef, I would recommend rib-eye" + }, + { + "role": "user", + "content": "What do you recommend for pork?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What would you recommend with Chicken?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Mongolian BBQ Meat Cuts?", + "text": "For the beef, I would recommend rib-eye. A traditional Philly cheese steak uses thinly-sliced rib-eye, so it's time tested.Other than that, I bet sirloin would do well with quick, hot cooking. It doesn't have much fat or connective tissue, so you don't have to worry about melting anything before it becomes tender." + } + ], + "messages": [ + { + "role": "user", + "content": "I am planning on slicing meat with a slicer for Mongolian BBQ and have decided on slicing frozen chicken breast and frozen pork shoulder butt. What I do not know though, is what I should use for beef. The meat generally at the local BBQs is rather tough, but I am hoping a somewhat higher quality meat would counteract this." + }, + { + "role": "assistant", + "content": "For the beef, I would recommend rib-eye" + }, + { + "role": "user", + "content": "What do you recommend for pork?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What would you recommend with Chicken?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Any other recommendations or suggestions?" + } + ], + "answers": [ + "A traditional Philly cheese steak uses thinly-sliced rib-eye, so it's time tested", + "A traditional Philly cheese steak uses thinly-sliced rib-eye, so it's time tested", + "A traditional Philly cheese steak uses thinly-sliced rib-eye, so it's time tested", + "For the beef, I would recommend rib-eye." + ] + }, + { + "ctxs": [ + { + "title": "Mongolian BBQ Meat Cuts?", + "text": "For the beef, I would recommend rib-eye. A traditional Philly cheese steak uses thinly-sliced rib-eye, so it's time tested.Other than that, I bet sirloin would do well with quick, hot cooking. It doesn't have much fat or connective tissue, so you don't have to worry about melting anything before it becomes tender." + } + ], + "messages": [ + { + "role": "user", + "content": "I am planning on slicing meat with a slicer for Mongolian BBQ and have decided on slicing frozen chicken breast and frozen pork shoulder butt. What I do not know though, is what I should use for beef. The meat generally at the local BBQs is rather tough, but I am hoping a somewhat higher quality meat would counteract this." + }, + { + "role": "assistant", + "content": "For the beef, I would recommend rib-eye" + }, + { + "role": "user", + "content": "What do you recommend for pork?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What would you recommend with Chicken?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Any other recommendations or suggestions?" + }, + { + "role": "assistant", + "content": "A traditional Philly cheese steak uses thinly-sliced rib-eye, so it's time tested" + }, + { + "role": "user", + "content": "How thin of a slice for Philly Cheese Steak?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Never ending soup; is it actually safe?", + "text": "It takes quite a while for a pot of hot soup to cool down to 40\u00b0F in the fridge. Several hours, sometimes, depending on the shape of the pot and the volume of soup. If you're heating and re-chilling the same soup daily, it's going to spend a lot of time in the danger zone. From a safety perspective, you'd be much better off making a pot of soup every few days and then reheating just the portion that you're actually going to eat. I still recommend this money saving idea to current studentsSoup is a great food for stretching a dollar, but I don't see how it's any more expensive to make a fresh pot twice a week and it shouldn't take much time either. I understand that you were adding scraps each night, but you could as easily save those scraps for a day or two until you make the next pot of soup." + } + ], + "messages": [ + { + "role": "user", + "content": "Is never ending soup is it actually safe?" + } + ], + "answers": [ + "If you're heating and re-chilling the same soup daily, it's going to spend a lot of time in the danger zone", + "If you're heating and re-chilling the same soup daily, it's going to spend a lot of time in the danger zone", + "I don't see how it's any more expensive to make a fresh pot twice a week and it shouldn't take much time either.", + "If you're heating and re-chilling the same soup daily, it's going to spend a lot of time in the danger zone." + ] + }, + { + "ctxs": [ + { + "title": "Never ending soup; is it actually safe?", + "text": "It takes quite a while for a pot of hot soup to cool down to 40\u00b0F in the fridge. Several hours, sometimes, depending on the shape of the pot and the volume of soup. If you're heating and re-chilling the same soup daily, it's going to spend a lot of time in the danger zone. From a safety perspective, you'd be much better off making a pot of soup every few days and then reheating just the portion that you're actually going to eat. I still recommend this money saving idea to current studentsSoup is a great food for stretching a dollar, but I don't see how it's any more expensive to make a fresh pot twice a week and it shouldn't take much time either. I understand that you were adding scraps each night, but you could as easily save those scraps for a day or two until you make the next pot of soup." + } + ], + "messages": [ + { + "role": "user", + "content": "Is never ending soup is it actually safe?" + }, + { + "role": "assistant", + "content": "If you're heating and re-chilling the same soup daily, it's going to spend a lot of time in the danger zone" + }, + { + "role": "user", + "content": "What is the danger zone?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Never ending soup; is it actually safe?", + "text": "It takes quite a while for a pot of hot soup to cool down to 40\u00b0F in the fridge. Several hours, sometimes, depending on the shape of the pot and the volume of soup. If you're heating and re-chilling the same soup daily, it's going to spend a lot of time in the danger zone. From a safety perspective, you'd be much better off making a pot of soup every few days and then reheating just the portion that you're actually going to eat. I still recommend this money saving idea to current studentsSoup is a great food for stretching a dollar, but I don't see how it's any more expensive to make a fresh pot twice a week and it shouldn't take much time either. I understand that you were adding scraps each night, but you could as easily save those scraps for a day or two until you make the next pot of soup." + } + ], + "messages": [ + { + "role": "user", + "content": "Is never ending soup is it actually safe?" + }, + { + "role": "assistant", + "content": "If you're heating and re-chilling the same soup daily, it's going to spend a lot of time in the danger zone" + }, + { + "role": "user", + "content": "What is the danger zone?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are there any real food safety implications with this method of cooking?" + } + ], + "answers": [ + "From a safety perspective, you'd be much better off making a pot of soup every few days and then reheating just the portion that you're actually going to eat", + "From a safety perspective, you'd be much better off making a pot of soup every few days and then reheating just the portion that you're actually going to eat", + "From a safety perspective, you'd be much better off making a pot of soup every few days and then reheating just the portion that you're actually going to eat", + "From a safety perspective, you'd be much better off making a pot of soup every few days and then reheating just the portion that you're actually going to eat" + ] + }, + { + "ctxs": [ + { + "title": "Never ending soup; is it actually safe?", + "text": "It takes quite a while for a pot of hot soup to cool down to 40\u00b0F in the fridge. Several hours, sometimes, depending on the shape of the pot and the volume of soup. If you're heating and re-chilling the same soup daily, it's going to spend a lot of time in the danger zone. From a safety perspective, you'd be much better off making a pot of soup every few days and then reheating just the portion that you're actually going to eat. I still recommend this money saving idea to current studentsSoup is a great food for stretching a dollar, but I don't see how it's any more expensive to make a fresh pot twice a week and it shouldn't take much time either. I understand that you were adding scraps each night, but you could as easily save those scraps for a day or two until you make the next pot of soup." + } + ], + "messages": [ + { + "role": "user", + "content": "Is never ending soup is it actually safe?" + }, + { + "role": "assistant", + "content": "If you're heating and re-chilling the same soup daily, it's going to spend a lot of time in the danger zone" + }, + { + "role": "user", + "content": "What is the danger zone?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are there any real food safety implications with this method of cooking?" + }, + { + "role": "assistant", + "content": "From a safety perspective, you'd be much better off making a pot of soup every few days and then reheating just the portion that you're actually going to eat" + }, + { + "role": "user", + "content": "Can it make me sick if I don't follow that rule?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Never ending soup; is it actually safe?", + "text": "It takes quite a while for a pot of hot soup to cool down to 40\u00b0F in the fridge. Several hours, sometimes, depending on the shape of the pot and the volume of soup. If you're heating and re-chilling the same soup daily, it's going to spend a lot of time in the danger zone. From a safety perspective, you'd be much better off making a pot of soup every few days and then reheating just the portion that you're actually going to eat. I still recommend this money saving idea to current studentsSoup is a great food for stretching a dollar, but I don't see how it's any more expensive to make a fresh pot twice a week and it shouldn't take much time either. I understand that you were adding scraps each night, but you could as easily save those scraps for a day or two until you make the next pot of soup." + } + ], + "messages": [ + { + "role": "user", + "content": "Is never ending soup is it actually safe?" + }, + { + "role": "assistant", + "content": "If you're heating and re-chilling the same soup daily, it's going to spend a lot of time in the danger zone" + }, + { + "role": "user", + "content": "What is the danger zone?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are there any real food safety implications with this method of cooking?" + }, + { + "role": "assistant", + "content": "From a safety perspective, you'd be much better off making a pot of soup every few days and then reheating just the portion that you're actually going to eat" + }, + { + "role": "user", + "content": "Can it make me sick if I don't follow that rule?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "And have any actual studies of this technique ever been published?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why does food cook differently in a double-boiler?", + "text": "Use of a double boiler limits the maximum temperature the food being cooked can reach. The water in the lower part of the double boiler can only reach 100*C (212*F) before it boils. The food being cooked, therefore, can only reach a maximum temperature of 100*C (212*F). It can't go over that until all the water in the lower pot has boiled off." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does food cook differently in a double-boiler?" + } + ], + "answers": [ + "Use of a double boiler limits the maximum temperature the food being cooked can reach", + "Use of a double boiler limits the maximum temperature the food being cooked can reach", + "Use of a double boiler limits the maximum temperature the food being cooked can reach.", + "The food being cooked, therefore, can only reach a maximum temperature of 100*C (212*F). It can't go over that until all the water in the lower pot has boiled off." + ] + }, + { + "ctxs": [ + { + "title": "Why does food cook differently in a double-boiler?", + "text": "Use of a double boiler limits the maximum temperature the food being cooked can reach. The water in the lower part of the double boiler can only reach 100*C (212*F) before it boils. The food being cooked, therefore, can only reach a maximum temperature of 100*C (212*F). It can't go over that until all the water in the lower pot has boiled off." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does food cook differently in a double-boiler?" + }, + { + "role": "assistant", + "content": "Use of a double boiler limits the maximum temperature the food being cooked can reach" + }, + { + "role": "user", + "content": "does food taste better cooked this way?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why does food cook differently in a double-boiler?", + "text": "Use of a double boiler limits the maximum temperature the food being cooked can reach. The water in the lower part of the double boiler can only reach 100*C (212*F) before it boils. The food being cooked, therefore, can only reach a maximum temperature of 100*C (212*F). It can't go over that until all the water in the lower pot has boiled off." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does food cook differently in a double-boiler?" + }, + { + "role": "assistant", + "content": "Use of a double boiler limits the maximum temperature the food being cooked can reach" + }, + { + "role": "user", + "content": "does food taste better cooked this way?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "can you give me more advice?" + } + ], + "answers": [ + "The water in the lower part of the double boiler can only reach 100*C (212*F) before it boils. The food being cooked, therefore, can only reach a maximum temperature of 100*C (212*F", + "The water in the lower part of the double boiler can only reach 100*C (212*F) before it boils. The food being cooked, therefore, can only reach a maximum temperature of 100*C (212*F", + "The water in the lower part of the double boiler can only reach 100*C (212*F) before it boils. The food being cooked, therefore, can only reach a maximum temperature of 100*C (212*F", + "The water in the lower part of the double boiler can only reach 100*C (212*F) before it boils. The food being cooked, therefore, can only reach a maximum temperature of 100*C (212*F" + ] + }, + { + "ctxs": [ + { + "title": "Why does food cook differently in a double-boiler?", + "text": "Use of a double boiler limits the maximum temperature the food being cooked can reach. The water in the lower part of the double boiler can only reach 100*C (212*F) before it boils. The food being cooked, therefore, can only reach a maximum temperature of 100*C (212*F). It can't go over that until all the water in the lower pot has boiled off." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does food cook differently in a double-boiler?" + }, + { + "role": "assistant", + "content": "Use of a double boiler limits the maximum temperature the food being cooked can reach" + }, + { + "role": "user", + "content": "does food taste better cooked this way?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "can you give me more advice?" + }, + { + "role": "assistant", + "content": "The water in the lower part of the double boiler can only reach 100*C (212*F) before it boils. The food being cooked, therefore, can only reach a maximum temperature of 100*C (212*F" + }, + { + "role": "user", + "content": "do some foods cook better than others?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Alternatives to acetate?", + "text": "Rarely. Acetates are usually used when you need a thin, flexible backing for whatever you're making. Silpats aren't nearly as flexible, and don't have a uniformly smooth surface; you will impart a texture to whatever you're making. And you can't really cut them into whatever shape you want. Parchment paper doesn't have the strength of acetate; you can't make rings out of it. Plus it will absorb some liquid, lowering its strength further." + } + ], + "messages": [ + { + "role": "user", + "content": "What are some alternatives to using acetate strips?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Alternatives to acetate?", + "text": "Rarely. Acetates are usually used when you need a thin, flexible backing for whatever you're making. Silpats aren't nearly as flexible, and don't have a uniformly smooth surface; you will impart a texture to whatever you're making. And you can't really cut them into whatever shape you want. Parchment paper doesn't have the strength of acetate; you can't make rings out of it. Plus it will absorb some liquid, lowering its strength further." + } + ], + "messages": [ + { + "role": "user", + "content": "What are some alternatives to using acetate strips?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Under what culinary circumstances, if any, can they be substituted with a silpat?" + } + ], + "answers": [ + "Rarely. Acetates are usually used when you need a thin, flexible backing for whatever you're making", + "Rarely. Acetates are usually used when you need a thin, flexible backing for whatever you're making", + "Acetates are usually used when you need a thin, flexible backing for whatever you're making", + "Rarely." + ] + }, + { + "ctxs": [ + { + "title": "Alternatives to acetate?", + "text": "Rarely. Acetates are usually used when you need a thin, flexible backing for whatever you're making. Silpats aren't nearly as flexible, and don't have a uniformly smooth surface; you will impart a texture to whatever you're making. And you can't really cut them into whatever shape you want. Parchment paper doesn't have the strength of acetate; you can't make rings out of it. Plus it will absorb some liquid, lowering its strength further." + } + ], + "messages": [ + { + "role": "user", + "content": "What are some alternatives to using acetate strips?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Under what culinary circumstances, if any, can they be substituted with a silpat?" + }, + { + "role": "assistant", + "content": "Rarely. Acetates are usually used when you need a thin, flexible backing for whatever you're making" + }, + { + "role": "user", + "content": "Are there any alternatives?" + } + ], + "answers": [ + "Parchment paper doesn't have the strength of acetate", + "Parchment paper doesn't have the strength of acetate", + "Parchment paper doesn't have the strength of acetate", + "Silpats aren't nearly as flexible, and don't have a uniformly smooth surface;" + ] + }, + { + "ctxs": [ + { + "title": "Alternatives to acetate?", + "text": "Rarely. Acetates are usually used when you need a thin, flexible backing for whatever you're making. Silpats aren't nearly as flexible, and don't have a uniformly smooth surface; you will impart a texture to whatever you're making. And you can't really cut them into whatever shape you want. Parchment paper doesn't have the strength of acetate; you can't make rings out of it. Plus it will absorb some liquid, lowering its strength further." + } + ], + "messages": [ + { + "role": "user", + "content": "What are some alternatives to using acetate strips?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Under what culinary circumstances, if any, can they be substituted with a silpat?" + }, + { + "role": "assistant", + "content": "Rarely. Acetates are usually used when you need a thin, flexible backing for whatever you're making" + }, + { + "role": "user", + "content": "Are there any alternatives?" + }, + { + "role": "assistant", + "content": "Parchment paper doesn't have the strength of acetate" + }, + { + "role": "user", + "content": "Do you have any other suggestions or tips?" + } + ], + "answers": [ + "Silpats aren't nearly as flexible, and don't have a uniformly smooth surface", + "Silpats aren't nearly as flexible, and don't have a uniformly smooth surface", + "you can't make rings out of it. Plus it will absorb some liquid, lowering its strength further.", + "Silpats aren't nearly as flexible, and don't have a uniformly smooth surface" + ] + }, + { + "ctxs": [ + { + "title": "What size bowl for bread", + "text": "The shape of the container can also be helpful (or make more difficult) the evaluation of \"how much did that rise\" - if you are looking for \"doubled\" it's much easier to see that in a fairly straight-sided container, where \"twice as high as when you put it\" in means it's doubled. Indeed, clear plastic graduated containers are great for this, as you can note the volume when you start the rise and know \"exactly\" when the rise is \"double\" - this may be helpful for a new or nervous baker.In a wide bowl, it is much harder to accurately asses what is \"double the volume\" as it's certainly not \"double the height/depth.\"As an old warhorse baker, I don't worry about it much, as I have a pretty good idea what I'm looking for in risen dough, and \"precisely\" doubled does not matter anyway, in my opinion." + } + ], + "messages": [ + { + "role": "user", + "content": "have a bread recipe for 1 loaf of bread I want to try. Does it matter what size of bowl I use to let it rise in?" + } + ], + "answers": [ + "In a wide bowl, it is much harder to accurately asses what is \"double the volume\" as it's certainly not \"double the height/depth", + "In a wide bowl, it is much harder to accurately asses what is \"double the volume\" as it's certainly not \"double the height/depth", + "doubled", + "The shape of the container can also be helpful (or make more difficult) the evaluation of \"how much did that rise\"" + ] + }, + { + "ctxs": [ + { + "title": "What size bowl for bread", + "text": "The shape of the container can also be helpful (or make more difficult) the evaluation of \"how much did that rise\" - if you are looking for \"doubled\" it's much easier to see that in a fairly straight-sided container, where \"twice as high as when you put it\" in means it's doubled. Indeed, clear plastic graduated containers are great for this, as you can note the volume when you start the rise and know \"exactly\" when the rise is \"double\" - this may be helpful for a new or nervous baker.In a wide bowl, it is much harder to accurately asses what is \"double the volume\" as it's certainly not \"double the height/depth.\"As an old warhorse baker, I don't worry about it much, as I have a pretty good idea what I'm looking for in risen dough, and \"precisely\" doubled does not matter anyway, in my opinion." + } + ], + "messages": [ + { + "role": "user", + "content": "have a bread recipe for 1 loaf of bread I want to try. Does it matter what size of bowl I use to let it rise in?" + }, + { + "role": "assistant", + "content": "In a wide bowl, it is much harder to accurately asses what is \"double the volume\" as it's certainly not \"double the height/depth" + }, + { + "role": "user", + "content": "I have a friend that told me it is to big and my bread wont rise correctly. I love her to death, but she really doesn't know everything like she thinks she does. I'm still new at bread making." + } + ], + "answers": [ + "if you are looking for \"doubled\" it's much easier to see that in a fairly straight-sided container, where \"twice as high as when you put it\" in means it's doubled", + "if you are looking for \"doubled\" it's much easier to see that in a fairly straight-sided container, where \"twice as high as when you put it\" in means it's doubled", + "The shape of the container can also be helpful (or make more difficult) the evaluation of \"how much did that rise\"", + "if you are looking for \"doubled\" it's much easier to see that in a fairly straight-sided container, where \"twice as high as when you put it\" in means it's doubled" + ] + }, + { + "ctxs": [ + { + "title": "What size bowl for bread", + "text": "The shape of the container can also be helpful (or make more difficult) the evaluation of \"how much did that rise\" - if you are looking for \"doubled\" it's much easier to see that in a fairly straight-sided container, where \"twice as high as when you put it\" in means it's doubled. Indeed, clear plastic graduated containers are great for this, as you can note the volume when you start the rise and know \"exactly\" when the rise is \"double\" - this may be helpful for a new or nervous baker.In a wide bowl, it is much harder to accurately asses what is \"double the volume\" as it's certainly not \"double the height/depth.\"As an old warhorse baker, I don't worry about it much, as I have a pretty good idea what I'm looking for in risen dough, and \"precisely\" doubled does not matter anyway, in my opinion." + } + ], + "messages": [ + { + "role": "user", + "content": "have a bread recipe for 1 loaf of bread I want to try. Does it matter what size of bowl I use to let it rise in?" + }, + { + "role": "assistant", + "content": "In a wide bowl, it is much harder to accurately asses what is \"double the volume\" as it's certainly not \"double the height/depth" + }, + { + "role": "user", + "content": "I have a friend that told me it is to big and my bread wont rise correctly. I love her to death, but she really doesn't know everything like she thinks she does. I'm still new at bread making." + }, + { + "role": "assistant", + "content": "if you are looking for \"doubled\" it's much easier to see that in a fairly straight-sided container, where \"twice as high as when you put it\" in means it's doubled" + }, + { + "role": "user", + "content": "If it is doubled, wouldn't it rise to high and go over the bowl?" + } + ], + "answers": [ + "and \"precisely\" doubled does not matter anyway, in my opinion", + "and \"precisely\" doubled does not matter anyway, in my opinion", + "and \"precisely\" doubled does not matter anyway, in my opinion", + "and \"precisely\" doubled does not matter anyway, in my opinion" + ] + }, + { + "ctxs": [ + { + "title": "What size bowl for bread", + "text": "The shape of the container can also be helpful (or make more difficult) the evaluation of \"how much did that rise\" - if you are looking for \"doubled\" it's much easier to see that in a fairly straight-sided container, where \"twice as high as when you put it\" in means it's doubled. Indeed, clear plastic graduated containers are great for this, as you can note the volume when you start the rise and know \"exactly\" when the rise is \"double\" - this may be helpful for a new or nervous baker.In a wide bowl, it is much harder to accurately asses what is \"double the volume\" as it's certainly not \"double the height/depth.\"As an old warhorse baker, I don't worry about it much, as I have a pretty good idea what I'm looking for in risen dough, and \"precisely\" doubled does not matter anyway, in my opinion." + } + ], + "messages": [ + { + "role": "user", + "content": "have a bread recipe for 1 loaf of bread I want to try. Does it matter what size of bowl I use to let it rise in?" + }, + { + "role": "assistant", + "content": "In a wide bowl, it is much harder to accurately asses what is \"double the volume\" as it's certainly not \"double the height/depth" + }, + { + "role": "user", + "content": "I have a friend that told me it is to big and my bread wont rise correctly. I love her to death, but she really doesn't know everything like she thinks she does. I'm still new at bread making." + }, + { + "role": "assistant", + "content": "if you are looking for \"doubled\" it's much easier to see that in a fairly straight-sided container, where \"twice as high as when you put it\" in means it's doubled" + }, + { + "role": "user", + "content": "If it is doubled, wouldn't it rise to high and go over the bowl?" + }, + { + "role": "assistant", + "content": "and \"precisely\" doubled does not matter anyway, in my opinion" + }, + { + "role": "user", + "content": "Do you have any other suggestions or recommendations?" + } + ], + "answers": [ + "clear plastic graduated containers are great for this, as you can note the volume when you start the rise and know \"exactly\" when the rise is \"double\" - this may be helpful for a new or nervous baker", + "clear plastic graduated containers are great for this, as you can note the volume when you start the rise and know \"exactly\" when the rise is \"double\" - this may be helpful for a new or nervous baker", + "clear plastic graduated containers are great for this, as you can note the volume when you start the rise and know \"exactly\" when the rise is \"double\" - this may be helpful for a new or nervous baker.", + "clear plastic graduated containers are great for this, as you can note the volume when you start the rise and know \"exactly\" when the rise is \"double\" - this may be helpful for a new or nervous baker" + ] + }, + { + "ctxs": [ + { + "title": "Soon-to-be cultured milk with fresh fruit safe for consumption?", + "text": "Not only are \"friendly\" bacteria being cultured, those bacteria make an acidic environment which is hostile to \"bad\" bacteria. Myself, I make plain yogurt and mix things into it at the time of eating, but things mixed in from the start essentially become \"yogurt-pickled\" and should be fine for a reasonable period under refrigeration. A standard part of preparing to culture yogurt is a high-heat treatment (scalding) of the milk, both to kill off unwanted bacteria and to cause structural changes in the milk proteins that are beneficial to forming the yogurt curd." + } + ], + "messages": [ + { + "role": "user", + "content": "Soon-to-be cultured milk with fresh fruit safe for consumption?" + } + ], + "answers": [ + "Not only are \"friendly\" bacteria being cultured, those bacteria make an acidic environment which is hostile to \"bad\" bacteria", + "Not only are \"friendly\" bacteria being cultured, those bacteria make an acidic environment which is hostile to \"bad\" bacteria", + "should be fine for a reasonable period under refrigeration", + "Not only are \"friendly\" bacteria being cultured, those bacteria make an acidic environment which is hostile to \"bad\" bacteria." + ] + }, + { + "ctxs": [ + { + "title": "Soon-to-be cultured milk with fresh fruit safe for consumption?", + "text": "Not only are \"friendly\" bacteria being cultured, those bacteria make an acidic environment which is hostile to \"bad\" bacteria. Myself, I make plain yogurt and mix things into it at the time of eating, but things mixed in from the start essentially become \"yogurt-pickled\" and should be fine for a reasonable period under refrigeration. A standard part of preparing to culture yogurt is a high-heat treatment (scalding) of the milk, both to kill off unwanted bacteria and to cause structural changes in the milk proteins that are beneficial to forming the yogurt curd." + } + ], + "messages": [ + { + "role": "user", + "content": "Soon-to-be cultured milk with fresh fruit safe for consumption?" + }, + { + "role": "assistant", + "content": "Not only are \"friendly\" bacteria being cultured, those bacteria make an acidic environment which is hostile to \"bad\" bacteria" + }, + { + "role": "user", + "content": "How do you eat yogurt personally?" + } + ], + "answers": [ + "Myself, I make plain yogurt and mix things into it at the time of eating", + "Myself, I make plain yogurt and mix things into it at the time of eating", + "I make plain yogurt and mix things into it at the time of eating,", + "I make plain yogurt and mix things into it at the time of eating" + ] + }, + { + "ctxs": [ + { + "title": "Soon-to-be cultured milk with fresh fruit safe for consumption?", + "text": "Not only are \"friendly\" bacteria being cultured, those bacteria make an acidic environment which is hostile to \"bad\" bacteria. Myself, I make plain yogurt and mix things into it at the time of eating, but things mixed in from the start essentially become \"yogurt-pickled\" and should be fine for a reasonable period under refrigeration. A standard part of preparing to culture yogurt is a high-heat treatment (scalding) of the milk, both to kill off unwanted bacteria and to cause structural changes in the milk proteins that are beneficial to forming the yogurt curd." + } + ], + "messages": [ + { + "role": "user", + "content": "Soon-to-be cultured milk with fresh fruit safe for consumption?" + }, + { + "role": "assistant", + "content": "Not only are \"friendly\" bacteria being cultured, those bacteria make an acidic environment which is hostile to \"bad\" bacteria" + }, + { + "role": "user", + "content": "How do you eat yogurt personally?" + }, + { + "role": "assistant", + "content": "Myself, I make plain yogurt and mix things into it at the time of eating" + }, + { + "role": "user", + "content": "Is it safe to do that?" + } + ], + "answers": [ + "things mixed in from the start essentially become \"yogurt-pickled\" and should be fine for a reasonable period under refrigeration", + "things mixed in from the start essentially become \"yogurt-pickled\" and should be fine for a reasonable period under refrigeration", + "should be fine for a reasonable period under refrigeration.", + "things mixed in from the start essentially become \"yogurt-pickled\" and should be fine for a reasonable period under refrigeration." + ] + }, + { + "ctxs": [ + { + "title": "Soon-to-be cultured milk with fresh fruit safe for consumption?", + "text": "Not only are \"friendly\" bacteria being cultured, those bacteria make an acidic environment which is hostile to \"bad\" bacteria. Myself, I make plain yogurt and mix things into it at the time of eating, but things mixed in from the start essentially become \"yogurt-pickled\" and should be fine for a reasonable period under refrigeration. A standard part of preparing to culture yogurt is a high-heat treatment (scalding) of the milk, both to kill off unwanted bacteria and to cause structural changes in the milk proteins that are beneficial to forming the yogurt curd." + } + ], + "messages": [ + { + "role": "user", + "content": "Soon-to-be cultured milk with fresh fruit safe for consumption?" + }, + { + "role": "assistant", + "content": "Not only are \"friendly\" bacteria being cultured, those bacteria make an acidic environment which is hostile to \"bad\" bacteria" + }, + { + "role": "user", + "content": "How do you eat yogurt personally?" + }, + { + "role": "assistant", + "content": "Myself, I make plain yogurt and mix things into it at the time of eating" + }, + { + "role": "user", + "content": "Is it safe to do that?" + }, + { + "role": "assistant", + "content": "things mixed in from the start essentially become \"yogurt-pickled\" and should be fine for a reasonable period under refrigeration" + }, + { + "role": "user", + "content": "Do you know anything about how they make yogurt safer for consumption?" + } + ], + "answers": [ + "A standard part of preparing to culture yogurt is a high-heat treatment (scalding) of the milk, both to kill off unwanted bacteria", + "A standard part of preparing to culture yogurt is a high-heat treatment (scalding) of the milk, both to kill off unwanted bacteria", + "A standard part of preparing to culture yogurt is a high-heat treatment (scalding) of the milk", + "A standard part of preparing to culture yogurt is a high-heat treatment (scalding) of the milk, both to kill off unwanted bacteria and to cause structural changes in the milk proteins" + ] + }, + { + "ctxs": [ + { + "title": "Soon-to-be cultured milk with fresh fruit safe for consumption?", + "text": "Not only are \"friendly\" bacteria being cultured, those bacteria make an acidic environment which is hostile to \"bad\" bacteria. Myself, I make plain yogurt and mix things into it at the time of eating, but things mixed in from the start essentially become \"yogurt-pickled\" and should be fine for a reasonable period under refrigeration. A standard part of preparing to culture yogurt is a high-heat treatment (scalding) of the milk, both to kill off unwanted bacteria and to cause structural changes in the milk proteins that are beneficial to forming the yogurt curd." + } + ], + "messages": [ + { + "role": "user", + "content": "Soon-to-be cultured milk with fresh fruit safe for consumption?" + }, + { + "role": "assistant", + "content": "Not only are \"friendly\" bacteria being cultured, those bacteria make an acidic environment which is hostile to \"bad\" bacteria" + }, + { + "role": "user", + "content": "How do you eat yogurt personally?" + }, + { + "role": "assistant", + "content": "Myself, I make plain yogurt and mix things into it at the time of eating" + }, + { + "role": "user", + "content": "Is it safe to do that?" + }, + { + "role": "assistant", + "content": "things mixed in from the start essentially become \"yogurt-pickled\" and should be fine for a reasonable period under refrigeration" + }, + { + "role": "user", + "content": "Do you know anything about how they make yogurt safer for consumption?" + }, + { + "role": "assistant", + "content": "A standard part of preparing to culture yogurt is a high-heat treatment (scalding) of the milk, both to kill off unwanted bacteria" + }, + { + "role": "user", + "content": "Does that cause anything to happen to the yogurt besides killing off the bacteria?" + } + ], + "answers": [ + "kill off unwanted bacteria", + "kill off unwanted bacteria", + "structural changes in the milk proteins that are beneficial to forming the yogurt curd", + "structural changes in the milk proteins that are beneficial to forming the yogurt curd" + ] + }, + { + "ctxs": [ + { + "title": "How do I flavor popcorn with a minimal amount of fat?", + "text": "While movie theaters do often add flavoring agents (e.g. Flavacol) during cooking, that's not all they do for seasoning\u2014 they also use popcorn salt which is simply extremely finely ground plain salt. Morton, among other salt companies, package it for sale in grocery stores. It sticks perfectly to popcorn with absolutely no liquid or fat whatsoever. If you can't find any, and don't feel like ordering it online for some reason, putting salt into a high speed blender, spice grinder, mortar and pestle, or some other grinding device does the trick. For a sweeter corn, you can use a shake of confectioners sugar. It would be great with a shake of cinnamon.I love to add a touch of garlic powder and a shake of smoked paprika to mine! My wife absolutely swears by brewers yeast for her popcorn... she even brings a little jar of it with her to the movie theater.Good luck and happy popping!" + } + ], + "messages": [ + { + "role": "user", + "content": "How do I flavor popcorn with a minimal amount of fat?" + } + ], + "answers": [ + "It sticks perfectly to popcorn with absolutely no liquid or fat whatsoever", + "It sticks perfectly to popcorn with absolutely no liquid or fat whatsoever", + "It sticks perfectly to popcorn with absolutely no liquid or fat whatsoever", + "use popcorn salt which is simply extremely finely ground plain salt. Morton" + ] + }, + { + "ctxs": [ + { + "title": "How do I flavor popcorn with a minimal amount of fat?", + "text": "While movie theaters do often add flavoring agents (e.g. Flavacol) during cooking, that's not all they do for seasoning\u2014 they also use popcorn salt which is simply extremely finely ground plain salt. Morton, among other salt companies, package it for sale in grocery stores. It sticks perfectly to popcorn with absolutely no liquid or fat whatsoever. If you can't find any, and don't feel like ordering it online for some reason, putting salt into a high speed blender, spice grinder, mortar and pestle, or some other grinding device does the trick. For a sweeter corn, you can use a shake of confectioners sugar. It would be great with a shake of cinnamon.I love to add a touch of garlic powder and a shake of smoked paprika to mine! My wife absolutely swears by brewers yeast for her popcorn... she even brings a little jar of it with her to the movie theater.Good luck and happy popping!" + } + ], + "messages": [ + { + "role": "user", + "content": "How do I flavor popcorn with a minimal amount of fat?" + }, + { + "role": "assistant", + "content": "It sticks perfectly to popcorn with absolutely no liquid or fat whatsoever" + }, + { + "role": "user", + "content": "Is there something I can get from a grocery store to use?" + } + ], + "answers": [ + "Morton, among other salt companies, package it for sale in grocery stores", + "Morton, among other salt companies, package it for sale in grocery stores", + "y wife absolutely swears by brewers yeast for her popcorn", + "If you can't find any, and don't feel like ordering it online for some reason, putting salt into a high speed blender, spice grinder, mortar and pestle, or some other grinding device does the trick." + ] + }, + { + "ctxs": [ + { + "title": "How do I flavor popcorn with a minimal amount of fat?", + "text": "While movie theaters do often add flavoring agents (e.g. Flavacol) during cooking, that's not all they do for seasoning\u2014 they also use popcorn salt which is simply extremely finely ground plain salt. Morton, among other salt companies, package it for sale in grocery stores. It sticks perfectly to popcorn with absolutely no liquid or fat whatsoever. If you can't find any, and don't feel like ordering it online for some reason, putting salt into a high speed blender, spice grinder, mortar and pestle, or some other grinding device does the trick. For a sweeter corn, you can use a shake of confectioners sugar. It would be great with a shake of cinnamon.I love to add a touch of garlic powder and a shake of smoked paprika to mine! My wife absolutely swears by brewers yeast for her popcorn... she even brings a little jar of it with her to the movie theater.Good luck and happy popping!" + } + ], + "messages": [ + { + "role": "user", + "content": "How do I flavor popcorn with a minimal amount of fat?" + }, + { + "role": "assistant", + "content": "It sticks perfectly to popcorn with absolutely no liquid or fat whatsoever" + }, + { + "role": "user", + "content": "Is there something I can get from a grocery store to use?" + }, + { + "role": "assistant", + "content": "Morton, among other salt companies, package it for sale in grocery stores" + }, + { + "role": "user", + "content": "What else can I do if I can't find the salt in a store?" + } + ], + "answers": [ + "If you can't find any, and don't feel like ordering it online for some reason, putting salt into a high speed blender, spice grinder, mortar and pestle, or some other grinding device does the trick", + "If you can't find any, and don't feel like ordering it online for some reason, putting salt into a high speed blender, spice grinder, mortar and pestle, or some other grinding device does the trick", + "If you can't find any, and don't feel like ordering it online for some reason, putting salt into a high speed blender, spice grinder, mortar and pestle, or some other grinding device does the trick", + "For a sweeter corn, you can use a shake of confectioners sugar." + ] + }, + { + "ctxs": [ + { + "title": "How do I flavor popcorn with a minimal amount of fat?", + "text": "While movie theaters do often add flavoring agents (e.g. Flavacol) during cooking, that's not all they do for seasoning\u2014 they also use popcorn salt which is simply extremely finely ground plain salt. Morton, among other salt companies, package it for sale in grocery stores. It sticks perfectly to popcorn with absolutely no liquid or fat whatsoever. If you can't find any, and don't feel like ordering it online for some reason, putting salt into a high speed blender, spice grinder, mortar and pestle, or some other grinding device does the trick. For a sweeter corn, you can use a shake of confectioners sugar. It would be great with a shake of cinnamon.I love to add a touch of garlic powder and a shake of smoked paprika to mine! My wife absolutely swears by brewers yeast for her popcorn... she even brings a little jar of it with her to the movie theater.Good luck and happy popping!" + } + ], + "messages": [ + { + "role": "user", + "content": "How do I flavor popcorn with a minimal amount of fat?" + }, + { + "role": "assistant", + "content": "It sticks perfectly to popcorn with absolutely no liquid or fat whatsoever" + }, + { + "role": "user", + "content": "Is there something I can get from a grocery store to use?" + }, + { + "role": "assistant", + "content": "Morton, among other salt companies, package it for sale in grocery stores" + }, + { + "role": "user", + "content": "What else can I do if I can't find the salt in a store?" + }, + { + "role": "assistant", + "content": "If you can't find any, and don't feel like ordering it online for some reason, putting salt into a high speed blender, spice grinder, mortar and pestle, or some other grinding device does the trick" + }, + { + "role": "user", + "content": "Are there any other things I can do to flavor popcorn?" + } + ], + "answers": [ + "For a sweeter corn, you can use a shake of confectioners sugar. It would be great with a shake of cinnamon", + "For a sweeter corn, you can use a shake of confectioners sugar. It would be great with a shake of cinnamon", + "garlic powder and a shake of smoked paprika to mine! My wife absolutely swears by brewers yeast", + "For a sweeter corn, you can use a shake of confectioners sugar. It would be great with a shake of cinnamon.I love to add a touch of garlic powder and a shake of smoked paprika" + ] + }, + { + "ctxs": [ + { + "title": "How do I flavor popcorn with a minimal amount of fat?", + "text": "While movie theaters do often add flavoring agents (e.g. Flavacol) during cooking, that's not all they do for seasoning\u2014 they also use popcorn salt which is simply extremely finely ground plain salt. Morton, among other salt companies, package it for sale in grocery stores. It sticks perfectly to popcorn with absolutely no liquid or fat whatsoever. If you can't find any, and don't feel like ordering it online for some reason, putting salt into a high speed blender, spice grinder, mortar and pestle, or some other grinding device does the trick. For a sweeter corn, you can use a shake of confectioners sugar. It would be great with a shake of cinnamon.I love to add a touch of garlic powder and a shake of smoked paprika to mine! My wife absolutely swears by brewers yeast for her popcorn... she even brings a little jar of it with her to the movie theater.Good luck and happy popping!" + } + ], + "messages": [ + { + "role": "user", + "content": "How do I flavor popcorn with a minimal amount of fat?" + }, + { + "role": "assistant", + "content": "It sticks perfectly to popcorn with absolutely no liquid or fat whatsoever" + }, + { + "role": "user", + "content": "Is there something I can get from a grocery store to use?" + }, + { + "role": "assistant", + "content": "Morton, among other salt companies, package it for sale in grocery stores" + }, + { + "role": "user", + "content": "What else can I do if I can't find the salt in a store?" + }, + { + "role": "assistant", + "content": "If you can't find any, and don't feel like ordering it online for some reason, putting salt into a high speed blender, spice grinder, mortar and pestle, or some other grinding device does the trick" + }, + { + "role": "user", + "content": "Are there any other things I can do to flavor popcorn?" + }, + { + "role": "assistant", + "content": "For a sweeter corn, you can use a shake of confectioners sugar. It would be great with a shake of cinnamon" + }, + { + "role": "user", + "content": "How do you flavor your popcorn personally?" + } + ], + "answers": [ + "I love to add a touch of garlic powder and a shake of smoked paprika to mine", + "I love to add a touch of garlic powder and a shake of smoked paprika to mine", + "I love to add a touch of garlic powder and a shake of smoked paprika", + "My wife absolutely swears by brewers yeast for her popcorn" + ] + }, + { + "ctxs": [ + { + "title": "How to prevent Meringue from turning chewy/gummy-like?", + "text": "I'm pretty sure the problem is in using too much starch. Try less, or even learn to whip meringue which does not weep - you need to get both the speed and whipping time just right - and then skip the starch altogether. You can also try making Italian meringue, it's much easier. It also doesn't need starch. Also don't use salt, it interferes with foam formation. Use a pinch of acid for more stable foam, but don't overdo it." + } + ], + "messages": [ + { + "role": "user", + "content": "How to prevent Meringue from turning chewy/gummy-like?" + } + ], + "answers": [ + "I'm pretty sure the problem is in using too much starch. Try less, or even learn to whip meringue which does not weep - you need to get both the speed and whipping time just right", + "I'm pretty sure the problem is in using too much starch. Try less, or even learn to whip meringue which does not weep - you need to get both the speed and whipping time just right", + "you need to get both the speed and whipping time just right - and then skip the starch altogether.", + "Try less, or even learn to whip meringue" + ] + }, + { + "ctxs": [ + { + "title": "How to prevent Meringue from turning chewy/gummy-like?", + "text": "I'm pretty sure the problem is in using too much starch. Try less, or even learn to whip meringue which does not weep - you need to get both the speed and whipping time just right - and then skip the starch altogether. You can also try making Italian meringue, it's much easier. It also doesn't need starch. Also don't use salt, it interferes with foam formation. Use a pinch of acid for more stable foam, but don't overdo it." + } + ], + "messages": [ + { + "role": "user", + "content": "How to prevent Meringue from turning chewy/gummy-like?" + }, + { + "role": "assistant", + "content": "I'm pretty sure the problem is in using too much starch. Try less, or even learn to whip meringue which does not weep - you need to get both the speed and whipping time just right" + }, + { + "role": "user", + "content": "I have tried drying between 70 and 100 decrees Celsius (most recipes seem to call for 80). How do I get them to dry all the way through without burning them?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to prevent Meringue from turning chewy/gummy-like?", + "text": "I'm pretty sure the problem is in using too much starch. Try less, or even learn to whip meringue which does not weep - you need to get both the speed and whipping time just right - and then skip the starch altogether. You can also try making Italian meringue, it's much easier. It also doesn't need starch. Also don't use salt, it interferes with foam formation. Use a pinch of acid for more stable foam, but don't overdo it." + } + ], + "messages": [ + { + "role": "user", + "content": "How to prevent Meringue from turning chewy/gummy-like?" + }, + { + "role": "assistant", + "content": "I'm pretty sure the problem is in using too much starch. Try less, or even learn to whip meringue which does not weep - you need to get both the speed and whipping time just right" + }, + { + "role": "user", + "content": "I have tried drying between 70 and 100 decrees Celsius (most recipes seem to call for 80). How do I get them to dry all the way through without burning them?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How do I whip meringue so that it does not weep?" + } + ], + "answers": [ + "you need to get both the speed and whipping time just right - and then skip the starch altogether", + "you need to get both the speed and whipping time just right - and then skip the starch altogether", + "you need to get both the speed and whipping time just right - and then skip the starch altogether.", + "you need to get both the speed and whipping time just right - and then skip the starch altogether" + ] + }, + { + "ctxs": [ + { + "title": "How to prevent Meringue from turning chewy/gummy-like?", + "text": "I'm pretty sure the problem is in using too much starch. Try less, or even learn to whip meringue which does not weep - you need to get both the speed and whipping time just right - and then skip the starch altogether. You can also try making Italian meringue, it's much easier. It also doesn't need starch. Also don't use salt, it interferes with foam formation. Use a pinch of acid for more stable foam, but don't overdo it." + } + ], + "messages": [ + { + "role": "user", + "content": "How to prevent Meringue from turning chewy/gummy-like?" + }, + { + "role": "assistant", + "content": "I'm pretty sure the problem is in using too much starch. Try less, or even learn to whip meringue which does not weep - you need to get both the speed and whipping time just right" + }, + { + "role": "user", + "content": "I have tried drying between 70 and 100 decrees Celsius (most recipes seem to call for 80). How do I get them to dry all the way through without burning them?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How do I whip meringue so that it does not weep?" + }, + { + "role": "assistant", + "content": "you need to get both the speed and whipping time just right - and then skip the starch altogether" + }, + { + "role": "user", + "content": "Do you have any more tips on making a better meringue?" + } + ], + "answers": [ + "don't use salt, it interferes with foam formation. Use a pinch of acid for more stable foam, but don't overdo it", + "don't use salt, it interferes with foam formation. Use a pinch of acid for more stable foam, but don't overdo it", + "problem is in using too much starch. Try less, or even learn to whip meringue which does not weep - you need to get both the speed and whipping time just right - and then skip the starch altogether.", + "Use a pinch of acid for more stable foam, but don't overdo it." + ] + }, + { + "ctxs": [ + { + "title": "When to heat oil in dutch oven?", + "text": "Part one:Yes, put oil in first then put on a low/med heat. Generally cast iron should be heated gently, depending on your stove it should probably take about 5 minutes to get to a good temperature. The oil shouldnt evaporate - I've never experienced this. As to the type of oil - I use various depending on circumstance vegetable or olive usually.Part two:I generally shake the pan gently - when the oil becomes more less viscous (more runny) then it is at a good temperature to start cooking. You can also put something like a small piece of onion or bread into the oil - if it starts bubbling and generally cooking then its good to go. Some people use a couple of drops of water to see when it spits but I dont like doing this partly due to the safety factor and also due to the fact itll splatter over the stove top.It depends a little on what you are cooking - if you are looking to brown some meat for example you'd probably want it a little hotter than if you were just going to make vegetable soup." + } + ], + "messages": [ + { + "role": "user", + "content": "When to heat oil in dutch oven?" + } + ], + "answers": [ + "put oil in first then put on a low/med heat", + "put oil in first then put on a low/med heat", + "put oil in first then put on a low/med heat", + "put oil in first then put on a low/med heat. Generally cast iron should be heated gently, depending on your stove it should probably take about 5 minutes to get to a good temperature." + ] + }, + { + "ctxs": [ + { + "title": "When to heat oil in dutch oven?", + "text": "Part one:Yes, put oil in first then put on a low/med heat. Generally cast iron should be heated gently, depending on your stove it should probably take about 5 minutes to get to a good temperature. The oil shouldnt evaporate - I've never experienced this. As to the type of oil - I use various depending on circumstance vegetable or olive usually.Part two:I generally shake the pan gently - when the oil becomes more less viscous (more runny) then it is at a good temperature to start cooking. You can also put something like a small piece of onion or bread into the oil - if it starts bubbling and generally cooking then its good to go. Some people use a couple of drops of water to see when it spits but I dont like doing this partly due to the safety factor and also due to the fact itll splatter over the stove top.It depends a little on what you are cooking - if you are looking to brown some meat for example you'd probably want it a little hotter than if you were just going to make vegetable soup." + } + ], + "messages": [ + { + "role": "user", + "content": "When to heat oil in dutch oven?" + }, + { + "role": "assistant", + "content": "put oil in first then put on a low/med heat" + }, + { + "role": "user", + "content": "So, am I supposed to put the oil in the dutch oven and then put it on the (cold) stove and then turn on the stove to low heat and then to medium?" + } + ], + "answers": [ + "Generally cast iron should be heated gently", + "Generally cast iron should be heated gently", + "Generally cast iron should be heated gently, depending on your stove it should probably take about 5 minutes to get to a good temperature.", + "Yes, put oil in first then put on a low/med heat." + ] + }, + { + "ctxs": [ + { + "title": "When to heat oil in dutch oven?", + "text": "Part one:Yes, put oil in first then put on a low/med heat. Generally cast iron should be heated gently, depending on your stove it should probably take about 5 minutes to get to a good temperature. The oil shouldnt evaporate - I've never experienced this. As to the type of oil - I use various depending on circumstance vegetable or olive usually.Part two:I generally shake the pan gently - when the oil becomes more less viscous (more runny) then it is at a good temperature to start cooking. You can also put something like a small piece of onion or bread into the oil - if it starts bubbling and generally cooking then its good to go. Some people use a couple of drops of water to see when it spits but I dont like doing this partly due to the safety factor and also due to the fact itll splatter over the stove top.It depends a little on what you are cooking - if you are looking to brown some meat for example you'd probably want it a little hotter than if you were just going to make vegetable soup." + } + ], + "messages": [ + { + "role": "user", + "content": "When to heat oil in dutch oven?" + }, + { + "role": "assistant", + "content": "put oil in first then put on a low/med heat" + }, + { + "role": "user", + "content": "So, am I supposed to put the oil in the dutch oven and then put it on the (cold) stove and then turn on the stove to low heat and then to medium?" + }, + { + "role": "assistant", + "content": "Generally cast iron should be heated gently" + }, + { + "role": "user", + "content": "If I do this, will the oil evaporate -- I thought I experienced that once?" + } + ], + "answers": [ + "The oil shouldnt evaporate - I've never experienced this", + "The oil shouldnt evaporate - I've never experienced this", + "The oil shouldnt evaporate - I've never experienced this", + "The oil shouldnt evaporate - I've never experienced this." + ] + }, + { + "ctxs": [ + { + "title": "When to heat oil in dutch oven?", + "text": "Part one:Yes, put oil in first then put on a low/med heat. Generally cast iron should be heated gently, depending on your stove it should probably take about 5 minutes to get to a good temperature. The oil shouldnt evaporate - I've never experienced this. As to the type of oil - I use various depending on circumstance vegetable or olive usually.Part two:I generally shake the pan gently - when the oil becomes more less viscous (more runny) then it is at a good temperature to start cooking. You can also put something like a small piece of onion or bread into the oil - if it starts bubbling and generally cooking then its good to go. Some people use a couple of drops of water to see when it spits but I dont like doing this partly due to the safety factor and also due to the fact itll splatter over the stove top.It depends a little on what you are cooking - if you are looking to brown some meat for example you'd probably want it a little hotter than if you were just going to make vegetable soup." + } + ], + "messages": [ + { + "role": "user", + "content": "When to heat oil in dutch oven?" + }, + { + "role": "assistant", + "content": "put oil in first then put on a low/med heat" + }, + { + "role": "user", + "content": "So, am I supposed to put the oil in the dutch oven and then put it on the (cold) stove and then turn on the stove to low heat and then to medium?" + }, + { + "role": "assistant", + "content": "Generally cast iron should be heated gently" + }, + { + "role": "user", + "content": "If I do this, will the oil evaporate -- I thought I experienced that once?" + }, + { + "role": "assistant", + "content": "The oil shouldnt evaporate - I've never experienced this" + }, + { + "role": "user", + "content": "Or am I supposed to preheat the dutch oven (starting on low and then going to medium) and then throw in the oil and heat it?" + } + ], + "answers": [ + "depending on your stove it should probably take about 5 minutes to get to a good temperature", + "depending on your stove it should probably take about 5 minutes to get to a good temperature", + "depending on your stove it should probably take about 5 minutes to get to a good temperature", + "put oil in first" + ] + }, + { + "ctxs": [ + { + "title": "When to heat oil in dutch oven?", + "text": "Part one:Yes, put oil in first then put on a low/med heat. Generally cast iron should be heated gently, depending on your stove it should probably take about 5 minutes to get to a good temperature. The oil shouldnt evaporate - I've never experienced this. As to the type of oil - I use various depending on circumstance vegetable or olive usually.Part two:I generally shake the pan gently - when the oil becomes more less viscous (more runny) then it is at a good temperature to start cooking. You can also put something like a small piece of onion or bread into the oil - if it starts bubbling and generally cooking then its good to go. Some people use a couple of drops of water to see when it spits but I dont like doing this partly due to the safety factor and also due to the fact itll splatter over the stove top.It depends a little on what you are cooking - if you are looking to brown some meat for example you'd probably want it a little hotter than if you were just going to make vegetable soup." + } + ], + "messages": [ + { + "role": "user", + "content": "When to heat oil in dutch oven?" + }, + { + "role": "assistant", + "content": "put oil in first then put on a low/med heat" + }, + { + "role": "user", + "content": "So, am I supposed to put the oil in the dutch oven and then put it on the (cold) stove and then turn on the stove to low heat and then to medium?" + }, + { + "role": "assistant", + "content": "Generally cast iron should be heated gently" + }, + { + "role": "user", + "content": "If I do this, will the oil evaporate -- I thought I experienced that once?" + }, + { + "role": "assistant", + "content": "The oil shouldnt evaporate - I've never experienced this" + }, + { + "role": "user", + "content": "Or am I supposed to preheat the dutch oven (starting on low and then going to medium) and then throw in the oil and heat it?" + }, + { + "role": "assistant", + "content": "depending on your stove it should probably take about 5 minutes to get to a good temperature" + }, + { + "role": "user", + "content": "And how do you know when the oil is hot enough?" + } + ], + "answers": [ + "I generally shake the pan gently - when the oil becomes more less viscous (more runny) then it is at a good temperature to start cooking", + "I generally shake the pan gently - when the oil becomes more less viscous (more runny) then it is at a good temperature to start cooking", + "depending on your stove it should probably take about 5 minutes to get to a good temperature.", + "when the oil becomes more less viscous (more runny) then it is at a good temperature to start cooking." + ] + }, + { + "ctxs": [ + { + "title": "When to heat oil in dutch oven?", + "text": "Part one:Yes, put oil in first then put on a low/med heat. Generally cast iron should be heated gently, depending on your stove it should probably take about 5 minutes to get to a good temperature. The oil shouldnt evaporate - I've never experienced this. As to the type of oil - I use various depending on circumstance vegetable or olive usually.Part two:I generally shake the pan gently - when the oil becomes more less viscous (more runny) then it is at a good temperature to start cooking. You can also put something like a small piece of onion or bread into the oil - if it starts bubbling and generally cooking then its good to go. Some people use a couple of drops of water to see when it spits but I dont like doing this partly due to the safety factor and also due to the fact itll splatter over the stove top.It depends a little on what you are cooking - if you are looking to brown some meat for example you'd probably want it a little hotter than if you were just going to make vegetable soup." + } + ], + "messages": [ + { + "role": "user", + "content": "When to heat oil in dutch oven?" + }, + { + "role": "assistant", + "content": "put oil in first then put on a low/med heat" + }, + { + "role": "user", + "content": "So, am I supposed to put the oil in the dutch oven and then put it on the (cold) stove and then turn on the stove to low heat and then to medium?" + }, + { + "role": "assistant", + "content": "Generally cast iron should be heated gently" + }, + { + "role": "user", + "content": "If I do this, will the oil evaporate -- I thought I experienced that once?" + }, + { + "role": "assistant", + "content": "The oil shouldnt evaporate - I've never experienced this" + }, + { + "role": "user", + "content": "Or am I supposed to preheat the dutch oven (starting on low and then going to medium) and then throw in the oil and heat it?" + }, + { + "role": "assistant", + "content": "depending on your stove it should probably take about 5 minutes to get to a good temperature" + }, + { + "role": "user", + "content": "And how do you know when the oil is hot enough?" + }, + { + "role": "assistant", + "content": "I generally shake the pan gently - when the oil becomes more less viscous (more runny) then it is at a good temperature to start cooking" + }, + { + "role": "user", + "content": "This recipe says until it is almost smoking, but how do you know when it is about to smoke?" + } + ], + "answers": [ + "You can also put something like a small piece of onion or bread into the oil - if it starts bubbling and generally cooking then its good to go", + "You can also put something like a small piece of onion or bread into the oil - if it starts bubbling and generally cooking then its good to go", + "shake the pan gently - when the oil becomes more less viscous (more runny) then it is at a good temperature to start cooking", + "You can also put something like a small piece of onion or bread into the oil - if it starts bubbling and generally cooking then its good to go" + ] + }, + { + "ctxs": [ + { + "title": "Order of combining wet and dry ingredients when baking", + "text": "The dry ingredients are lighter, less dense, and less viscous than the wet, which means they'll have a tendency to float on top of the wet. The dry ingredients that come in contact with the wet will form a sort-of skin, preventing the wet from distributing throughout the dry. You end up with clumps of dry, unmixed, and (ultimately) uncooked dry ingredients.Pouring wet into dry forces agitation and more uniform distribution." + } + ], + "messages": [ + { + "role": "user", + "content": "What should be the order of combining wet and dry ingredients when baking?" + } + ], + "answers": [ + "Pouring wet into dry forces agitation and more uniform distribution.", + "Pouring wet into dry forces agitation and more uniform distribution.", + "The dry ingredients that come in contact with the wet will form a sort-of skin, preventing the wet from distributing throughout the dry.", + "Pouring wet into dry forces agitation and more uniform distribution." + ] + }, + { + "ctxs": [ + { + "title": "Order of combining wet and dry ingredients when baking", + "text": "The dry ingredients are lighter, less dense, and less viscous than the wet, which means they'll have a tendency to float on top of the wet. The dry ingredients that come in contact with the wet will form a sort-of skin, preventing the wet from distributing throughout the dry. You end up with clumps of dry, unmixed, and (ultimately) uncooked dry ingredients.Pouring wet into dry forces agitation and more uniform distribution." + } + ], + "messages": [ + { + "role": "user", + "content": "What should be the order of combining wet and dry ingredients when baking?" + }, + { + "role": "assistant", + "content": "Pouring wet into dry forces agitation and more uniform distribution." + }, + { + "role": "user", + "content": "Why does that happen?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Order of combining wet and dry ingredients when baking", + "text": "The dry ingredients are lighter, less dense, and less viscous than the wet, which means they'll have a tendency to float on top of the wet. The dry ingredients that come in contact with the wet will form a sort-of skin, preventing the wet from distributing throughout the dry. You end up with clumps of dry, unmixed, and (ultimately) uncooked dry ingredients.Pouring wet into dry forces agitation and more uniform distribution." + } + ], + "messages": [ + { + "role": "user", + "content": "What should be the order of combining wet and dry ingredients when baking?" + }, + { + "role": "assistant", + "content": "Pouring wet into dry forces agitation and more uniform distribution." + }, + { + "role": "user", + "content": "Why does that happen?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What's the difference between the wet and dry ingredients?" + } + ], + "answers": [ + "The dry ingredients are lighter, less dense, and less viscous than the wet", + "The dry ingredients are lighter, less dense, and less viscous than the wet", + "The dry ingredients are lighter, less dense, and less viscous than the wet, which means they'll have a tendency to float on top of the wet.", + "The dry ingredients are lighter, less dense, and less viscous than the wet" + ] + }, + { + "ctxs": [ + { + "title": "Order of combining wet and dry ingredients when baking", + "text": "The dry ingredients are lighter, less dense, and less viscous than the wet, which means they'll have a tendency to float on top of the wet. The dry ingredients that come in contact with the wet will form a sort-of skin, preventing the wet from distributing throughout the dry. You end up with clumps of dry, unmixed, and (ultimately) uncooked dry ingredients.Pouring wet into dry forces agitation and more uniform distribution." + } + ], + "messages": [ + { + "role": "user", + "content": "What should be the order of combining wet and dry ingredients when baking?" + }, + { + "role": "assistant", + "content": "Pouring wet into dry forces agitation and more uniform distribution." + }, + { + "role": "user", + "content": "Why does that happen?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What's the difference between the wet and dry ingredients?" + }, + { + "role": "assistant", + "content": "The dry ingredients are lighter, less dense, and less viscous than the wet" + }, + { + "role": "user", + "content": "What will happen if they are poured into the wet?" + } + ], + "answers": [ + "they'll have a tendency to float on top of the wet", + "they'll have a tendency to float on top of the wet", + "Pouring wet into dry forces agitation and more uniform distribution.", + "they'll have a tendency to float on top of the wet." + ] + }, + { + "ctxs": [ + { + "title": "Order of combining wet and dry ingredients when baking", + "text": "The dry ingredients are lighter, less dense, and less viscous than the wet, which means they'll have a tendency to float on top of the wet. The dry ingredients that come in contact with the wet will form a sort-of skin, preventing the wet from distributing throughout the dry. You end up with clumps of dry, unmixed, and (ultimately) uncooked dry ingredients.Pouring wet into dry forces agitation and more uniform distribution." + } + ], + "messages": [ + { + "role": "user", + "content": "What should be the order of combining wet and dry ingredients when baking?" + }, + { + "role": "assistant", + "content": "Pouring wet into dry forces agitation and more uniform distribution." + }, + { + "role": "user", + "content": "Why does that happen?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What's the difference between the wet and dry ingredients?" + }, + { + "role": "assistant", + "content": "The dry ingredients are lighter, less dense, and less viscous than the wet" + }, + { + "role": "user", + "content": "What will happen if they are poured into the wet?" + }, + { + "role": "assistant", + "content": "they'll have a tendency to float on top of the wet" + }, + { + "role": "user", + "content": "Will anything bad happen if I do mix them like that?" + } + ], + "answers": [ + "The dry ingredients that come in contact with the wet will form a sort-of skin, preventing the wet from distributing throughout the dry", + "The dry ingredients that come in contact with the wet will form a sort-of skin, preventing the wet from distributing throughout the dry", + "You end up with clumps of dry, unmixed, and (ultimately) uncooked dry ingredients.", + "Pouring wet into dry forces agitation and more uniform distribution." + ] + }, + { + "ctxs": [ + { + "title": "thick, crunchy, fluffy corn flakes breading", + "text": "The comments have already touched on a number of potential solutions. The core problem seems to be that you need a thicker, more viscous batter than can hold onto the cornflakes better than raw egg. Egg is slippery stuff, and will tend to form only a very thin layer on whatever's being dipped into it, but you want something much denser here.In the recipe you included, honey makes the egg more viscous while seasoning at the same time. You could do the same thing by adding a small amount of flour or (appropriately) cornstarch to the egg before dipping the soy. You could even try going completely eggless and make a beer batter or tempura-style batter; depending on your recipe, you may need to back off on the liquid so that it remains relatively thick. Dip your soy into the batter, then into the cornflakes, and then fry or bake as you see fit. You can probably play it quite loose with the cooking time. Since soy isn't an animal product that needs to be cooked to a certain temperature for safety purposes, just cook until you're happy with the final product." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I get thick, crunchy, fluffy corn flakes breading onto meat?" + } + ], + "answers": [ + "completely eggless and make a beer batter or tempura-style batter; depending on your recipe", + "completely eggless and make a beer batter or tempura-style batter; depending on your recipe", + "You could even try going completely eggless and make a beer batter or tempura-style batter", + "by adding a small amount of flour or (appropriately) cornstarch to the egg before dipping the soy" + ] + }, + { + "ctxs": [ + { + "title": "thick, crunchy, fluffy corn flakes breading", + "text": "The comments have already touched on a number of potential solutions. The core problem seems to be that you need a thicker, more viscous batter than can hold onto the cornflakes better than raw egg. Egg is slippery stuff, and will tend to form only a very thin layer on whatever's being dipped into it, but you want something much denser here.In the recipe you included, honey makes the egg more viscous while seasoning at the same time. You could do the same thing by adding a small amount of flour or (appropriately) cornstarch to the egg before dipping the soy. You could even try going completely eggless and make a beer batter or tempura-style batter; depending on your recipe, you may need to back off on the liquid so that it remains relatively thick. Dip your soy into the batter, then into the cornflakes, and then fry or bake as you see fit. You can probably play it quite loose with the cooking time. Since soy isn't an animal product that needs to be cooked to a certain temperature for safety purposes, just cook until you're happy with the final product." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I get thick, crunchy, fluffy corn flakes breading onto meat?" + }, + { + "role": "assistant", + "content": "completely eggless and make a beer batter or tempura-style batter; depending on your recipe" + }, + { + "role": "user", + "content": "What else can I do?" + } + ], + "answers": [ + "Dip your soy into the batter, then into the cornflakes, and then fry or bake as you see fit", + "Dip your soy into the batter, then into the cornflakes, and then fry or bake as you see fit", + "Dip your soy into the batter, then into the cornflakes, and then fry or bake as you see fit", + "honey makes the egg more viscous while seasoning at the same time." + ] + }, + { + "ctxs": [ + { + "title": "thick, crunchy, fluffy corn flakes breading", + "text": "The comments have already touched on a number of potential solutions. The core problem seems to be that you need a thicker, more viscous batter than can hold onto the cornflakes better than raw egg. Egg is slippery stuff, and will tend to form only a very thin layer on whatever's being dipped into it, but you want something much denser here.In the recipe you included, honey makes the egg more viscous while seasoning at the same time. You could do the same thing by adding a small amount of flour or (appropriately) cornstarch to the egg before dipping the soy. You could even try going completely eggless and make a beer batter or tempura-style batter; depending on your recipe, you may need to back off on the liquid so that it remains relatively thick. Dip your soy into the batter, then into the cornflakes, and then fry or bake as you see fit. You can probably play it quite loose with the cooking time. Since soy isn't an animal product that needs to be cooked to a certain temperature for safety purposes, just cook until you're happy with the final product." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I get thick, crunchy, fluffy corn flakes breading onto meat?" + }, + { + "role": "assistant", + "content": "completely eggless and make a beer batter or tempura-style batter; depending on your recipe" + }, + { + "role": "user", + "content": "What else can I do?" + }, + { + "role": "assistant", + "content": "Dip your soy into the batter, then into the cornflakes, and then fry or bake as you see fit" + }, + { + "role": "user", + "content": "Why can't I just use an egg mixture?" + } + ], + "answers": [ + "Egg is slippery stuff, and will tend to form only a very thin layer on whatever's being dipped into it", + "Egg is slippery stuff, and will tend to form only a very thin layer on whatever's being dipped into it", + "you need a thicker, more viscous batter than can hold onto the cornflakes better than raw egg.", + "you need a thicker, more viscous batter than can hold onto the cornflakes better than raw egg. Egg is slippery stuff, and will tend to form only a very thin layer on whatever's being dipped into it" + ] + }, + { + "ctxs": [ + { + "title": "thick, crunchy, fluffy corn flakes breading", + "text": "The comments have already touched on a number of potential solutions. The core problem seems to be that you need a thicker, more viscous batter than can hold onto the cornflakes better than raw egg. Egg is slippery stuff, and will tend to form only a very thin layer on whatever's being dipped into it, but you want something much denser here.In the recipe you included, honey makes the egg more viscous while seasoning at the same time. You could do the same thing by adding a small amount of flour or (appropriately) cornstarch to the egg before dipping the soy. You could even try going completely eggless and make a beer batter or tempura-style batter; depending on your recipe, you may need to back off on the liquid so that it remains relatively thick. Dip your soy into the batter, then into the cornflakes, and then fry or bake as you see fit. You can probably play it quite loose with the cooking time. Since soy isn't an animal product that needs to be cooked to a certain temperature for safety purposes, just cook until you're happy with the final product." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I get thick, crunchy, fluffy corn flakes breading onto meat?" + }, + { + "role": "assistant", + "content": "completely eggless and make a beer batter or tempura-style batter; depending on your recipe" + }, + { + "role": "user", + "content": "What else can I do?" + }, + { + "role": "assistant", + "content": "Dip your soy into the batter, then into the cornflakes, and then fry or bake as you see fit" + }, + { + "role": "user", + "content": "Why can't I just use an egg mixture?" + }, + { + "role": "assistant", + "content": "Egg is slippery stuff, and will tend to form only a very thin layer on whatever's being dipped into it" + }, + { + "role": "user", + "content": "How long should I cook when using soy?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why is my lemon juice fizzing and smelling like yeast?", + "text": "It sounds like fermentation to me. That's what you'd expect when you're making mead or hard apple cider.I'd personally dispose of it ... partially because I can't think of a good use for alcoholic lemon juice, but also because you don't know exactly what the bug is doing the fermentation." + } + ], + "messages": [ + { + "role": "user", + "content": "Why is my lemon juice fizzing and smelling like yeast?" + } + ], + "answers": [ + "It sounds like fermentation to me", + "It sounds like fermentation to me", + "It sounds like fermentation to me. That's what you'd expect when you're making mead or hard apple cider.I'd personally dispose of i", + "It sounds like fermentation to me." + ] + }, + { + "ctxs": [ + { + "title": "Why is my lemon juice fizzing and smelling like yeast?", + "text": "It sounds like fermentation to me. That's what you'd expect when you're making mead or hard apple cider.I'd personally dispose of it ... partially because I can't think of a good use for alcoholic lemon juice, but also because you don't know exactly what the bug is doing the fermentation." + } + ], + "messages": [ + { + "role": "user", + "content": "Why is my lemon juice fizzing and smelling like yeast?" + }, + { + "role": "assistant", + "content": "It sounds like fermentation to me" + }, + { + "role": "user", + "content": "Is there anything I can do to reverse it ?" + } + ], + "answers": [ + "I'd personally dispose of it ... partially because I can't think of a good use for alcoholic lemon juice", + "I'd personally dispose of it ... partially because I can't think of a good use for alcoholic lemon juice", + "I'd personally dispose of it ... partially because I can't think of a good use for alcoholic lemon juice", + "'d personally dispose of it ... partially because I can't think of a good use for alcoholic lemon juice, but also because you don't know exactly what the bug is doing the fermentation." + ] + }, + { + "ctxs": [ + { + "title": "Why is my lemon juice fizzing and smelling like yeast?", + "text": "It sounds like fermentation to me. That's what you'd expect when you're making mead or hard apple cider.I'd personally dispose of it ... partially because I can't think of a good use for alcoholic lemon juice, but also because you don't know exactly what the bug is doing the fermentation." + } + ], + "messages": [ + { + "role": "user", + "content": "Why is my lemon juice fizzing and smelling like yeast?" + }, + { + "role": "assistant", + "content": "It sounds like fermentation to me" + }, + { + "role": "user", + "content": "Is there anything I can do to reverse it ?" + }, + { + "role": "assistant", + "content": "I'd personally dispose of it ... partially because I can't think of a good use for alcoholic lemon juice" + }, + { + "role": "user", + "content": "hey let's not be hasty. Any other advice?" + } + ], + "answers": [ + "you don't know exactly what the bug is doing the fermentation", + "you don't know exactly what the bug is doing the fermentation", + "you don't know exactly what the bug is doing the fermentation", + "you don't know exactly what the bug is doing the fermentation" + ] + }, + { + "ctxs": [ + { + "title": "Why is my lemon juice fizzing and smelling like yeast?", + "text": "It sounds like fermentation to me. That's what you'd expect when you're making mead or hard apple cider.I'd personally dispose of it ... partially because I can't think of a good use for alcoholic lemon juice, but also because you don't know exactly what the bug is doing the fermentation." + } + ], + "messages": [ + { + "role": "user", + "content": "Why is my lemon juice fizzing and smelling like yeast?" + }, + { + "role": "assistant", + "content": "It sounds like fermentation to me" + }, + { + "role": "user", + "content": "Is there anything I can do to reverse it ?" + }, + { + "role": "assistant", + "content": "I'd personally dispose of it ... partially because I can't think of a good use for alcoholic lemon juice" + }, + { + "role": "user", + "content": "hey let's not be hasty. Any other advice?" + }, + { + "role": "assistant", + "content": "you don't know exactly what the bug is doing the fermentation" + }, + { + "role": "user", + "content": "well yeah but booze is booze. I suppose it's not a good thing to put on a salad though" + } + ], + "answers": [ + "That's what you'd expect when you're making mead or hard apple cider", + "That's what you'd expect when you're making mead or hard apple cider", + "That's what you'd expect when you're making mead or hard apple cider.", + "That's what you'd expect when you're making mead or hard apple cider" + ] + }, + { + "ctxs": [ + { + "title": "Can I re-use rice if it has been used for blind baking?", + "text": "I have cooked rice that was used for weighting a pie crust with fine results. I should have cooked some that wasn't baked to see what the difference was, but in any case it turned out fine. Of course it may matter what temp the rice was baked at and for how long, and this could also affect the duration needed to cook the rice itself. I have also boiled beans that were previously baked, and they turned out fine, too." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I re-use rice if it has been used for blind baking?" + } + ], + "answers": [ + "I have cooked rice that was used for weighting a pie crust with fine results", + "I have cooked rice that was used for weighting a pie crust with fine results", + "I have cooked rice that was used for weighting a pie crust with fine results", + "I have cooked rice that was used for weighting a pie crust with fine results" + ] + }, + { + "ctxs": [ + { + "title": "Can I re-use rice if it has been used for blind baking?", + "text": "I have cooked rice that was used for weighting a pie crust with fine results. I should have cooked some that wasn't baked to see what the difference was, but in any case it turned out fine. Of course it may matter what temp the rice was baked at and for how long, and this could also affect the duration needed to cook the rice itself. I have also boiled beans that were previously baked, and they turned out fine, too." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I re-use rice if it has been used for blind baking?" + }, + { + "role": "assistant", + "content": "I have cooked rice that was used for weighting a pie crust with fine results" + }, + { + "role": "user", + "content": "Was there any difference when using it?" + } + ], + "answers": [ + "I should have cooked some that wasn't baked to see what the difference was, but in any case it turned out fine", + "I should have cooked some that wasn't baked to see what the difference was, but in any case it turned out fine", + "I should have cooked some that wasn't baked to see what the difference was, but in any case it turned out fine", + "it turned out fine." + ] + }, + { + "ctxs": [ + { + "title": "Can I re-use rice if it has been used for blind baking?", + "text": "I have cooked rice that was used for weighting a pie crust with fine results. I should have cooked some that wasn't baked to see what the difference was, but in any case it turned out fine. Of course it may matter what temp the rice was baked at and for how long, and this could also affect the duration needed to cook the rice itself. I have also boiled beans that were previously baked, and they turned out fine, too." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I re-use rice if it has been used for blind baking?" + }, + { + "role": "assistant", + "content": "I have cooked rice that was used for weighting a pie crust with fine results" + }, + { + "role": "user", + "content": "Was there any difference when using it?" + }, + { + "role": "assistant", + "content": "I should have cooked some that wasn't baked to see what the difference was, but in any case it turned out fine" + }, + { + "role": "user", + "content": "So it should be safe if I do it?" + } + ], + "answers": [ + "Of course it may matter what temp the rice was baked at and for how long, and this could also affect the duration needed to cook the rice itself", + "Of course it may matter what temp the rice was baked at and for how long, and this could also affect the duration needed to cook the rice itself", + "Of course it may matter what temp the rice was baked at and for how long, and this could also affect the duration needed to cook the rice itself", + "I have cooked rice that was used for weighting a pie crust with fine results." + ] + }, + { + "ctxs": [ + { + "title": "How to make stiff mashed potatoes?", + "text": "The second easiest way to get stiff, but still edible mashed potatoes is to bake the potatoes whole, then put them through a ricer.The easiest way is to use potato flakes ... and then you can make them as thick as you want, and even thicken them further if they came out not to your liking initially.You can still mash potatoes that have been baked (although you'll probably want to peel them), but if you use a wet cooking method, after they're done cooking, drain them and put them back into the pot (still warm, but with the heat off) with the lid off for a minute or two. Once you don't see any more steam coming off them, check to see if the bottom of the pot is dry .. if it isn't, move the potatoes to another pot (lift them out, to avoid moving the water with them), and drain the water.I'd personally then dump them back into the now dried pot ... I just find that when you're limiting the amount of moisture going into the potatoes, making sure they stay warm as you're mashing helps the process. You'll still need some liquid, but making sure that the water is out gives you more control of what liquid is added back in (and you can make sure it's a flavorful liquid ... dairy, olive oil, chicken stock, etc.)" + } + ], + "messages": [ + { + "role": "user", + "content": "How to make stiff mashed potatoes?" + } + ], + "answers": [ + "The easiest way is to use potato flakes ... and then you can make them as thick as you want, and even thicken them further if they came out not to your liking initially", + "The easiest way is to use potato flakes ... and then you can make them as thick as you want, and even thicken them further if they came out not to your liking initially", + "The easiest way is to use potato flakes ... and then you can make them as thick as you want, and even thicken them further if they came out not to your liking initially", + "The second easiest way to get stiff, but still edible mashed potatoes is to bake the potatoes whole, then put them through a ricer.The easiest way is to use potato flakes" + ] + }, + { + "ctxs": [ + { + "title": "How to make stiff mashed potatoes?", + "text": "The second easiest way to get stiff, but still edible mashed potatoes is to bake the potatoes whole, then put them through a ricer.The easiest way is to use potato flakes ... and then you can make them as thick as you want, and even thicken them further if they came out not to your liking initially.You can still mash potatoes that have been baked (although you'll probably want to peel them), but if you use a wet cooking method, after they're done cooking, drain them and put them back into the pot (still warm, but with the heat off) with the lid off for a minute or two. Once you don't see any more steam coming off them, check to see if the bottom of the pot is dry .. if it isn't, move the potatoes to another pot (lift them out, to avoid moving the water with them), and drain the water.I'd personally then dump them back into the now dried pot ... I just find that when you're limiting the amount of moisture going into the potatoes, making sure they stay warm as you're mashing helps the process. You'll still need some liquid, but making sure that the water is out gives you more control of what liquid is added back in (and you can make sure it's a flavorful liquid ... dairy, olive oil, chicken stock, etc.)" + } + ], + "messages": [ + { + "role": "user", + "content": "How to make stiff mashed potatoes?" + }, + { + "role": "assistant", + "content": "The easiest way is to use potato flakes ... and then you can make them as thick as you want, and even thicken them further if they came out not to your liking initially" + }, + { + "role": "user", + "content": "What if I don't want to use potato flakes and I want to use real potatoes instead?" + } + ], + "answers": [ + "The second easiest way to get stiff, but still edible mashed potatoes is to bake the potatoes whole, then put them through a ricer", + "The second easiest way to get stiff, but still edible mashed potatoes is to bake the potatoes whole, then put them through a ricer", + "I just find that when you're limiting the amount of moisture going into the potatoes, making sure they stay warm as you're mashing helps the process.", + "bake the potatoes whole, then put them through a ricer." + ] + }, + { + "ctxs": [ + { + "title": "How to make stiff mashed potatoes?", + "text": "The second easiest way to get stiff, but still edible mashed potatoes is to bake the potatoes whole, then put them through a ricer.The easiest way is to use potato flakes ... and then you can make them as thick as you want, and even thicken them further if they came out not to your liking initially.You can still mash potatoes that have been baked (although you'll probably want to peel them), but if you use a wet cooking method, after they're done cooking, drain them and put them back into the pot (still warm, but with the heat off) with the lid off for a minute or two. Once you don't see any more steam coming off them, check to see if the bottom of the pot is dry .. if it isn't, move the potatoes to another pot (lift them out, to avoid moving the water with them), and drain the water.I'd personally then dump them back into the now dried pot ... I just find that when you're limiting the amount of moisture going into the potatoes, making sure they stay warm as you're mashing helps the process. You'll still need some liquid, but making sure that the water is out gives you more control of what liquid is added back in (and you can make sure it's a flavorful liquid ... dairy, olive oil, chicken stock, etc.)" + } + ], + "messages": [ + { + "role": "user", + "content": "How to make stiff mashed potatoes?" + }, + { + "role": "assistant", + "content": "The easiest way is to use potato flakes ... and then you can make them as thick as you want, and even thicken them further if they came out not to your liking initially" + }, + { + "role": "user", + "content": "What if I don't want to use potato flakes and I want to use real potatoes instead?" + }, + { + "role": "assistant", + "content": "The second easiest way to get stiff, but still edible mashed potatoes is to bake the potatoes whole, then put them through a ricer" + }, + { + "role": "user", + "content": "Will adding butter and milk it more stiff?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Getting a cast iron skillet surface smooth", + "text": "You cannot expect to ever have cast iron perfectly smooth. Its surface is uneven due to the manufacturing process, what producers like to call \"pebbly\" in marketing materials. The pan in your picture has not taken the seasoning in the best possible way, it could have been smoother without the thicker parts. But these are not the dreaded \"flakes\" of failing seasoning, just buildups which are strongly bound to the pan. If you insist on perfection, you could strip the pan and reseason it from the beginning, but it's lots of work, and there is no guarantee that your second try will work better than the first, you typically need to go through more seasonings before you get a feel for the craft. I'd say use it as it is, there are no noticeable downsides in the prepared food." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I get a cast iron skillet surface smooth?" + } + ], + "answers": [ + "You cannot expect to ever have cast iron perfectly smooth. Its surface is uneven due to the manufacturing process, what producers like to call \"pebbly\" in marketing materials", + "You cannot expect to ever have cast iron perfectly smooth. Its surface is uneven due to the manufacturing process, what producers like to call \"pebbly\" in marketing materials", + "If you insist on perfection, you could strip the pan and reseason it from the beginning", + "You cannot expect to ever have cast iron perfectly smooth. Its surface is uneven due to the manufacturing process, what producers like to call \"pebbly\" in marketing materials" + ] + }, + { + "ctxs": [ + { + "title": "Getting a cast iron skillet surface smooth", + "text": "You cannot expect to ever have cast iron perfectly smooth. Its surface is uneven due to the manufacturing process, what producers like to call \"pebbly\" in marketing materials. The pan in your picture has not taken the seasoning in the best possible way, it could have been smoother without the thicker parts. But these are not the dreaded \"flakes\" of failing seasoning, just buildups which are strongly bound to the pan. If you insist on perfection, you could strip the pan and reseason it from the beginning, but it's lots of work, and there is no guarantee that your second try will work better than the first, you typically need to go through more seasonings before you get a feel for the craft. I'd say use it as it is, there are no noticeable downsides in the prepared food." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I get a cast iron skillet surface smooth?" + }, + { + "role": "assistant", + "content": "You cannot expect to ever have cast iron perfectly smooth. Its surface is uneven due to the manufacturing process, what producers like to call \"pebbly\" in marketing materials" + }, + { + "role": "user", + "content": "Is it normal for it to appear like it's flaking?" + } + ], + "answers": [ + "these are not the dreaded \"flakes\" of failing seasoning, just buildups which are strongly bound to the pan", + "these are not the dreaded \"flakes\" of failing seasoning, just buildups which are strongly bound to the pan", + "You cannot expect to ever have cast iron perfectly smooth.", + "these are not the dreaded \"flakes\" of failing seasoning, just buildups which are strongly bound to the pan" + ] + }, + { + "ctxs": [ + { + "title": "Getting a cast iron skillet surface smooth", + "text": "You cannot expect to ever have cast iron perfectly smooth. Its surface is uneven due to the manufacturing process, what producers like to call \"pebbly\" in marketing materials. The pan in your picture has not taken the seasoning in the best possible way, it could have been smoother without the thicker parts. But these are not the dreaded \"flakes\" of failing seasoning, just buildups which are strongly bound to the pan. If you insist on perfection, you could strip the pan and reseason it from the beginning, but it's lots of work, and there is no guarantee that your second try will work better than the first, you typically need to go through more seasonings before you get a feel for the craft. I'd say use it as it is, there are no noticeable downsides in the prepared food." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I get a cast iron skillet surface smooth?" + }, + { + "role": "assistant", + "content": "You cannot expect to ever have cast iron perfectly smooth. Its surface is uneven due to the manufacturing process, what producers like to call \"pebbly\" in marketing materials" + }, + { + "role": "user", + "content": "Is it normal for it to appear like it's flaking?" + }, + { + "role": "assistant", + "content": "these are not the dreaded \"flakes\" of failing seasoning, just buildups which are strongly bound to the pan" + }, + { + "role": "user", + "content": "Do you suggest that I sand it and reaseason it?" + } + ], + "answers": [ + "If you insist on perfection, you could strip the pan and reseason it from the beginning, but it's lots of work, and there is no guarantee that your second try will work better than the first", + "If you insist on perfection, you could strip the pan and reseason it from the beginning, but it's lots of work, and there is no guarantee that your second try will work better than the first", + "If you insist on perfection, you could strip the pan and reseason it from the beginning, but it's lots of work, and there is no guarantee", + "it's lots of work, and there is no guarantee that your second try will work better than the first" + ] + }, + { + "ctxs": [ + { + "title": "Getting a cast iron skillet surface smooth", + "text": "You cannot expect to ever have cast iron perfectly smooth. Its surface is uneven due to the manufacturing process, what producers like to call \"pebbly\" in marketing materials. The pan in your picture has not taken the seasoning in the best possible way, it could have been smoother without the thicker parts. But these are not the dreaded \"flakes\" of failing seasoning, just buildups which are strongly bound to the pan. If you insist on perfection, you could strip the pan and reseason it from the beginning, but it's lots of work, and there is no guarantee that your second try will work better than the first, you typically need to go through more seasonings before you get a feel for the craft. I'd say use it as it is, there are no noticeable downsides in the prepared food." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I get a cast iron skillet surface smooth?" + }, + { + "role": "assistant", + "content": "You cannot expect to ever have cast iron perfectly smooth. Its surface is uneven due to the manufacturing process, what producers like to call \"pebbly\" in marketing materials" + }, + { + "role": "user", + "content": "Is it normal for it to appear like it's flaking?" + }, + { + "role": "assistant", + "content": "these are not the dreaded \"flakes\" of failing seasoning, just buildups which are strongly bound to the pan" + }, + { + "role": "user", + "content": "Do you suggest that I sand it and reaseason it?" + }, + { + "role": "assistant", + "content": "If you insist on perfection, you could strip the pan and reseason it from the beginning, but it's lots of work, and there is no guarantee that your second try will work better than the first" + }, + { + "role": "user", + "content": "How would I strip it, I'm a perfectionist?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Pink salt vs regular salt", + "text": "In my experience, the difference between various salts has little to do with flavor, once you've moved beyond iodized table salt and bulk kosher salt, and assuming we aren't talking about salts that are flavored by additions like herbs or smoke during processing. So limiting the discussion to natural, high quality finishing salts, the differences are mainly texture and color. Some salts, like Maldon, are flaky, while others are large pyramids or cubes, and others tend to a small grain size and hold on to a bit of moisture. Each of these textures can bring something special to a finished dish. For example, flaky Maldon adds a delightful crunch, while another salt might adhere better to a French fry. Color, like the pink salt you mention, is used pretty much for the visual interest. And there is nothing wrong with that. Simply save it for a dish where it will be noticeable. For example, those pink grains would look amazing on a chocolate truffle, or a savory meringue.If anyone thinks they can actually taste the difference among unflavored finishing salts, I'd challenge them to do a triangle test with those salts dissolved in water (in equal amounts by weight) so that texture and color isn't confusing the issue." + } + ], + "messages": [ + { + "role": "user", + "content": "What's better Pink salt vs regular salt?" + } + ], + "answers": [ + "In my experience, the difference between various salts has little to do with flavor, once you've moved beyond iodized table salt and bulk kosher salt", + "In my experience, the difference between various salts has little to do with flavor, once you've moved beyond iodized table salt and bulk kosher salt", + "Color, like the pink salt you mention, is used pretty much for the visual interest.", + "In my experience, the difference between various salts has little to do with flavor, once you've moved beyond iodized table salt and bulk kosher salt" + ] + }, + { + "ctxs": [ + { + "title": "Pink salt vs regular salt", + "text": "In my experience, the difference between various salts has little to do with flavor, once you've moved beyond iodized table salt and bulk kosher salt, and assuming we aren't talking about salts that are flavored by additions like herbs or smoke during processing. So limiting the discussion to natural, high quality finishing salts, the differences are mainly texture and color. Some salts, like Maldon, are flaky, while others are large pyramids or cubes, and others tend to a small grain size and hold on to a bit of moisture. Each of these textures can bring something special to a finished dish. For example, flaky Maldon adds a delightful crunch, while another salt might adhere better to a French fry. Color, like the pink salt you mention, is used pretty much for the visual interest. And there is nothing wrong with that. Simply save it for a dish where it will be noticeable. For example, those pink grains would look amazing on a chocolate truffle, or a savory meringue.If anyone thinks they can actually taste the difference among unflavored finishing salts, I'd challenge them to do a triangle test with those salts dissolved in water (in equal amounts by weight) so that texture and color isn't confusing the issue." + } + ], + "messages": [ + { + "role": "user", + "content": "What's better Pink salt vs regular salt?" + }, + { + "role": "assistant", + "content": "In my experience, the difference between various salts has little to do with flavor, once you've moved beyond iodized table salt and bulk kosher salt" + }, + { + "role": "user", + "content": "Does it taste different?" + } + ], + "answers": [ + "the differences are mainly texture and color", + "the differences are mainly texture and color", + "the differences are mainly texture and color.", + "once you've moved beyond iodized table salt and bulk kosher salt, and assuming we aren't talking about salts that are flavored by additions like herbs or smoke during processing." + ] + }, + { + "ctxs": [ + { + "title": "Pink salt vs regular salt", + "text": "In my experience, the difference between various salts has little to do with flavor, once you've moved beyond iodized table salt and bulk kosher salt, and assuming we aren't talking about salts that are flavored by additions like herbs or smoke during processing. So limiting the discussion to natural, high quality finishing salts, the differences are mainly texture and color. Some salts, like Maldon, are flaky, while others are large pyramids or cubes, and others tend to a small grain size and hold on to a bit of moisture. Each of these textures can bring something special to a finished dish. For example, flaky Maldon adds a delightful crunch, while another salt might adhere better to a French fry. Color, like the pink salt you mention, is used pretty much for the visual interest. And there is nothing wrong with that. Simply save it for a dish where it will be noticeable. For example, those pink grains would look amazing on a chocolate truffle, or a savory meringue.If anyone thinks they can actually taste the difference among unflavored finishing salts, I'd challenge them to do a triangle test with those salts dissolved in water (in equal amounts by weight) so that texture and color isn't confusing the issue." + } + ], + "messages": [ + { + "role": "user", + "content": "What's better Pink salt vs regular salt?" + }, + { + "role": "assistant", + "content": "In my experience, the difference between various salts has little to do with flavor, once you've moved beyond iodized table salt and bulk kosher salt" + }, + { + "role": "user", + "content": "Does it taste different?" + }, + { + "role": "assistant", + "content": "the differences are mainly texture and color" + }, + { + "role": "user", + "content": "Can they be used interchangeably?" + } + ], + "answers": [ + "Each of these textures can bring something special to a finished dish", + "Each of these textures can bring something special to a finished dish", + "Each of these textures can bring something special to a finished dish", + "can actually taste the difference among unflavored finishing salts," + ] + }, + { + "ctxs": [ + { + "title": "Pink salt vs regular salt", + "text": "In my experience, the difference between various salts has little to do with flavor, once you've moved beyond iodized table salt and bulk kosher salt, and assuming we aren't talking about salts that are flavored by additions like herbs or smoke during processing. So limiting the discussion to natural, high quality finishing salts, the differences are mainly texture and color. Some salts, like Maldon, are flaky, while others are large pyramids or cubes, and others tend to a small grain size and hold on to a bit of moisture. Each of these textures can bring something special to a finished dish. For example, flaky Maldon adds a delightful crunch, while another salt might adhere better to a French fry. Color, like the pink salt you mention, is used pretty much for the visual interest. And there is nothing wrong with that. Simply save it for a dish where it will be noticeable. For example, those pink grains would look amazing on a chocolate truffle, or a savory meringue.If anyone thinks they can actually taste the difference among unflavored finishing salts, I'd challenge them to do a triangle test with those salts dissolved in water (in equal amounts by weight) so that texture and color isn't confusing the issue." + } + ], + "messages": [ + { + "role": "user", + "content": "What's better Pink salt vs regular salt?" + }, + { + "role": "assistant", + "content": "In my experience, the difference between various salts has little to do with flavor, once you've moved beyond iodized table salt and bulk kosher salt" + }, + { + "role": "user", + "content": "Does it taste different?" + }, + { + "role": "assistant", + "content": "the differences are mainly texture and color" + }, + { + "role": "user", + "content": "Can they be used interchangeably?" + }, + { + "role": "assistant", + "content": "Each of these textures can bring something special to a finished dish" + }, + { + "role": "user", + "content": "I am specifically speaking about Himalayan Pink Salt, is that any good?" + } + ], + "answers": [ + "Color, like the pink salt you mention, is used pretty much for the visual interest", + "Color, like the pink salt you mention, is used pretty much for the visual interest", + "Color, like the pink salt you mention, is used pretty much for the visual interest", + "Color, like the pink salt you mention, is used pretty much for the visual interest. And there is nothing wrong with that." + ] + }, + { + "ctxs": [ + { + "title": "Pink salt vs regular salt", + "text": "In my experience, the difference between various salts has little to do with flavor, once you've moved beyond iodized table salt and bulk kosher salt, and assuming we aren't talking about salts that are flavored by additions like herbs or smoke during processing. So limiting the discussion to natural, high quality finishing salts, the differences are mainly texture and color. Some salts, like Maldon, are flaky, while others are large pyramids or cubes, and others tend to a small grain size and hold on to a bit of moisture. Each of these textures can bring something special to a finished dish. For example, flaky Maldon adds a delightful crunch, while another salt might adhere better to a French fry. Color, like the pink salt you mention, is used pretty much for the visual interest. And there is nothing wrong with that. Simply save it for a dish where it will be noticeable. For example, those pink grains would look amazing on a chocolate truffle, or a savory meringue.If anyone thinks they can actually taste the difference among unflavored finishing salts, I'd challenge them to do a triangle test with those salts dissolved in water (in equal amounts by weight) so that texture and color isn't confusing the issue." + } + ], + "messages": [ + { + "role": "user", + "content": "What's better Pink salt vs regular salt?" + }, + { + "role": "assistant", + "content": "In my experience, the difference between various salts has little to do with flavor, once you've moved beyond iodized table salt and bulk kosher salt" + }, + { + "role": "user", + "content": "Does it taste different?" + }, + { + "role": "assistant", + "content": "the differences are mainly texture and color" + }, + { + "role": "user", + "content": "Can they be used interchangeably?" + }, + { + "role": "assistant", + "content": "Each of these textures can bring something special to a finished dish" + }, + { + "role": "user", + "content": "I am specifically speaking about Himalayan Pink Salt, is that any good?" + }, + { + "role": "assistant", + "content": "Color, like the pink salt you mention, is used pretty much for the visual interest" + }, + { + "role": "user", + "content": "I understand that the color is due to mineral deposits, isn't that true?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Baking Sirloin in Oven on Pizza?", + "text": "I would think that if you were using fresh sirloin and the pieces were small enough you would be alright using the method you mentioned. I would think that if you were to pre-cook your sirloin and then cook it on top of the pizza for that long you might get tough sirloin. I would suggest cooking the sirloin until just about done, while the pizza is cooking then putting the sirloin on the pizza (I would add a little more cheese at this point- but that's just me), and giving it 2-3 minutes under the broiler to melt the cheese and cook the sirloin the rest of the way. To avoid losing the flavor of the meat, you should marinade it for at least 30 minutes and season well before you precook or put on your pizza(use a meat tenderizer in your marinade to avoid tough meat- vinegar or pineapple juice works well.) Good Luck- I hope it turns out delicious." + } + ], + "messages": [ + { + "role": "user", + "content": "What's the best way to Bake Sirloin in Oven on Pizza?" + } + ], + "answers": [ + "I would suggest cooking the sirloin until just about done, while the pizza is cooking then putting the sirloin on the pizza", + "I would suggest cooking the sirloin until just about done, while the pizza is cooking then putting the sirloin on the pizza", + "I would suggest cooking the sirloin until just about done, while the pizza is cooking then putting the sirloin on the pizza", + "pre-cook your sirloin and then cook it on top of the pizza for that long you might get tough sirloin. I would suggest cooking the sirloin until just about done, while the pizza is cooking" + ] + }, + { + "ctxs": [ + { + "title": "Baking Sirloin in Oven on Pizza?", + "text": "I would think that if you were using fresh sirloin and the pieces were small enough you would be alright using the method you mentioned. I would think that if you were to pre-cook your sirloin and then cook it on top of the pizza for that long you might get tough sirloin. I would suggest cooking the sirloin until just about done, while the pizza is cooking then putting the sirloin on the pizza (I would add a little more cheese at this point- but that's just me), and giving it 2-3 minutes under the broiler to melt the cheese and cook the sirloin the rest of the way. To avoid losing the flavor of the meat, you should marinade it for at least 30 minutes and season well before you precook or put on your pizza(use a meat tenderizer in your marinade to avoid tough meat- vinegar or pineapple juice works well.) Good Luck- I hope it turns out delicious." + } + ], + "messages": [ + { + "role": "user", + "content": "What's the best way to Bake Sirloin in Oven on Pizza?" + }, + { + "role": "assistant", + "content": "I would suggest cooking the sirloin until just about done, while the pizza is cooking then putting the sirloin on the pizza" + }, + { + "role": "user", + "content": "Can I put it on the pizza raw?" + } + ], + "answers": [ + "you should marinade it for at least 30 minutes and season well before you precook or put on your pizza", + "you should marinade it for at least 30 minutes and season well before you precook or put on your pizza", + "I would suggest cooking the sirloin until just about done, while the pizza is cooking then putting the sirloin on", + "I would suggest cooking the sirloin until just about done, while the pizza is cooking then putting the sirloin on the pizza" + ] + }, + { + "ctxs": [ + { + "title": "Baking Sirloin in Oven on Pizza?", + "text": "I would think that if you were using fresh sirloin and the pieces were small enough you would be alright using the method you mentioned. I would think that if you were to pre-cook your sirloin and then cook it on top of the pizza for that long you might get tough sirloin. I would suggest cooking the sirloin until just about done, while the pizza is cooking then putting the sirloin on the pizza (I would add a little more cheese at this point- but that's just me), and giving it 2-3 minutes under the broiler to melt the cheese and cook the sirloin the rest of the way. To avoid losing the flavor of the meat, you should marinade it for at least 30 minutes and season well before you precook or put on your pizza(use a meat tenderizer in your marinade to avoid tough meat- vinegar or pineapple juice works well.) Good Luck- I hope it turns out delicious." + } + ], + "messages": [ + { + "role": "user", + "content": "What's the best way to Bake Sirloin in Oven on Pizza?" + }, + { + "role": "assistant", + "content": "I would suggest cooking the sirloin until just about done, while the pizza is cooking then putting the sirloin on the pizza" + }, + { + "role": "user", + "content": "Can I put it on the pizza raw?" + }, + { + "role": "assistant", + "content": "you should marinade it for at least 30 minutes and season well before you precook or put on your pizza" + }, + { + "role": "user", + "content": "What would you use for a marinade?" + } + ], + "answers": [ + "vinegar or pineapple juice works well", + "vinegar or pineapple juice works well", + "marinade it for at least 30 minutes", + "(use a meat tenderizer in your marinade to avoid tough meat- vinegar or pineapple juice works well.)" + ] + }, + { + "ctxs": [ + { + "title": "Baking Sirloin in Oven on Pizza?", + "text": "I would think that if you were using fresh sirloin and the pieces were small enough you would be alright using the method you mentioned. I would think that if you were to pre-cook your sirloin and then cook it on top of the pizza for that long you might get tough sirloin. I would suggest cooking the sirloin until just about done, while the pizza is cooking then putting the sirloin on the pizza (I would add a little more cheese at this point- but that's just me), and giving it 2-3 minutes under the broiler to melt the cheese and cook the sirloin the rest of the way. To avoid losing the flavor of the meat, you should marinade it for at least 30 minutes and season well before you precook or put on your pizza(use a meat tenderizer in your marinade to avoid tough meat- vinegar or pineapple juice works well.) Good Luck- I hope it turns out delicious." + } + ], + "messages": [ + { + "role": "user", + "content": "What's the best way to Bake Sirloin in Oven on Pizza?" + }, + { + "role": "assistant", + "content": "I would suggest cooking the sirloin until just about done, while the pizza is cooking then putting the sirloin on the pizza" + }, + { + "role": "user", + "content": "Can I put it on the pizza raw?" + }, + { + "role": "assistant", + "content": "you should marinade it for at least 30 minutes and season well before you precook or put on your pizza" + }, + { + "role": "user", + "content": "What would you use for a marinade?" + }, + { + "role": "assistant", + "content": "vinegar or pineapple juice works well" + }, + { + "role": "user", + "content": "So, I can just soak it in pineapple juice?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Baking Sirloin in Oven on Pizza?", + "text": "I would think that if you were using fresh sirloin and the pieces were small enough you would be alright using the method you mentioned. I would think that if you were to pre-cook your sirloin and then cook it on top of the pizza for that long you might get tough sirloin. I would suggest cooking the sirloin until just about done, while the pizza is cooking then putting the sirloin on the pizza (I would add a little more cheese at this point- but that's just me), and giving it 2-3 minutes under the broiler to melt the cheese and cook the sirloin the rest of the way. To avoid losing the flavor of the meat, you should marinade it for at least 30 minutes and season well before you precook or put on your pizza(use a meat tenderizer in your marinade to avoid tough meat- vinegar or pineapple juice works well.) Good Luck- I hope it turns out delicious." + } + ], + "messages": [ + { + "role": "user", + "content": "What's the best way to Bake Sirloin in Oven on Pizza?" + }, + { + "role": "assistant", + "content": "I would suggest cooking the sirloin until just about done, while the pizza is cooking then putting the sirloin on the pizza" + }, + { + "role": "user", + "content": "Can I put it on the pizza raw?" + }, + { + "role": "assistant", + "content": "you should marinade it for at least 30 minutes and season well before you precook or put on your pizza" + }, + { + "role": "user", + "content": "What would you use for a marinade?" + }, + { + "role": "assistant", + "content": "vinegar or pineapple juice works well" + }, + { + "role": "user", + "content": "So, I can just soak it in pineapple juice?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long should soak it for?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Baking Sirloin in Oven on Pizza?", + "text": "I would think that if you were using fresh sirloin and the pieces were small enough you would be alright using the method you mentioned. I would think that if you were to pre-cook your sirloin and then cook it on top of the pizza for that long you might get tough sirloin. I would suggest cooking the sirloin until just about done, while the pizza is cooking then putting the sirloin on the pizza (I would add a little more cheese at this point- but that's just me), and giving it 2-3 minutes under the broiler to melt the cheese and cook the sirloin the rest of the way. To avoid losing the flavor of the meat, you should marinade it for at least 30 minutes and season well before you precook or put on your pizza(use a meat tenderizer in your marinade to avoid tough meat- vinegar or pineapple juice works well.) Good Luck- I hope it turns out delicious." + } + ], + "messages": [ + { + "role": "user", + "content": "What's the best way to Bake Sirloin in Oven on Pizza?" + }, + { + "role": "assistant", + "content": "I would suggest cooking the sirloin until just about done, while the pizza is cooking then putting the sirloin on the pizza" + }, + { + "role": "user", + "content": "Can I put it on the pizza raw?" + }, + { + "role": "assistant", + "content": "you should marinade it for at least 30 minutes and season well before you precook or put on your pizza" + }, + { + "role": "user", + "content": "What would you use for a marinade?" + }, + { + "role": "assistant", + "content": "vinegar or pineapple juice works well" + }, + { + "role": "user", + "content": "So, I can just soak it in pineapple juice?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long should soak it for?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Would it be a better idea to pan-fry the sirloin and then put it on the pizza after we pull it out of the oven?" + } + ], + "answers": [ + "I would suggest cooking the sirloin until just about done", + "I would suggest cooking the sirloin until just about done", + "I would think that if you were using fresh sirloin and the pieces were small enough you would be alright using the method you mentioned.", + "I would suggest cooking the sirloin until just about done" + ] + }, + { + "ctxs": [ + { + "title": "How to cook eye of round roast?", + "text": "Eye of round is an excellent cut for braising. You can braise it in stock or red wine. An example recipe would be the classic Beef Bourguignon.It's also a perfect candidate for slow-cooking in a crock pot, as well as simply roasted in the oven. If cooking it in the oven, use a thermometer and don't cook it past medium. An overnight marinade can be used prior to roasting for additional flavor as well." + } + ], + "messages": [ + { + "role": "user", + "content": "How do you cook eye of round roast?" + } + ], + "answers": [ + "You can braise it in stock or red wine. An example recipe would be the classic Beef Bourguignon", + "You can braise it in stock or red wine. An example recipe would be the classic Beef Bourguignon", + "Eye of round is an excellent cut for braising.", + "It's also a perfect candidate for slow-cooking in a crock pot, as well as simply roasted in the oven." + ] + }, + { + "ctxs": [ + { + "title": "How to cook eye of round roast?", + "text": "Eye of round is an excellent cut for braising. You can braise it in stock or red wine. An example recipe would be the classic Beef Bourguignon.It's also a perfect candidate for slow-cooking in a crock pot, as well as simply roasted in the oven. If cooking it in the oven, use a thermometer and don't cook it past medium. An overnight marinade can be used prior to roasting for additional flavor as well." + } + ], + "messages": [ + { + "role": "user", + "content": "How do you cook eye of round roast?" + }, + { + "role": "assistant", + "content": "You can braise it in stock or red wine. An example recipe would be the classic Beef Bourguignon" + }, + { + "role": "user", + "content": "What's the best way to cook this cut of meat to minimize the potential for it to dry out?" + } + ], + "answers": [ + "It's also a perfect candidate for slow-cooking in a crock pot, as well as simply roasted in the oven", + "It's also a perfect candidate for slow-cooking in a crock pot, as well as simply roasted in the oven", + "It's also a perfect candidate for slow-cooking in a crock pot, as well as simply roasted in the oven", + "It's also a perfect candidate for slow-cooking in a crock pot, as well as simply roasted in the oven." + ] + }, + { + "ctxs": [ + { + "title": "How to cook eye of round roast?", + "text": "Eye of round is an excellent cut for braising. You can braise it in stock or red wine. An example recipe would be the classic Beef Bourguignon.It's also a perfect candidate for slow-cooking in a crock pot, as well as simply roasted in the oven. If cooking it in the oven, use a thermometer and don't cook it past medium. An overnight marinade can be used prior to roasting for additional flavor as well." + } + ], + "messages": [ + { + "role": "user", + "content": "How do you cook eye of round roast?" + }, + { + "role": "assistant", + "content": "You can braise it in stock or red wine. An example recipe would be the classic Beef Bourguignon" + }, + { + "role": "user", + "content": "What's the best way to cook this cut of meat to minimize the potential for it to dry out?" + }, + { + "role": "assistant", + "content": "It's also a perfect candidate for slow-cooking in a crock pot, as well as simply roasted in the oven" + }, + { + "role": "user", + "content": "What kind stock and/or wine is best to braise with?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to cook eye of round roast?", + "text": "Eye of round is an excellent cut for braising. You can braise it in stock or red wine. An example recipe would be the classic Beef Bourguignon.It's also a perfect candidate for slow-cooking in a crock pot, as well as simply roasted in the oven. If cooking it in the oven, use a thermometer and don't cook it past medium. An overnight marinade can be used prior to roasting for additional flavor as well." + } + ], + "messages": [ + { + "role": "user", + "content": "How do you cook eye of round roast?" + }, + { + "role": "assistant", + "content": "You can braise it in stock or red wine. An example recipe would be the classic Beef Bourguignon" + }, + { + "role": "user", + "content": "What's the best way to cook this cut of meat to minimize the potential for it to dry out?" + }, + { + "role": "assistant", + "content": "It's also a perfect candidate for slow-cooking in a crock pot, as well as simply roasted in the oven" + }, + { + "role": "user", + "content": "What kind stock and/or wine is best to braise with?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Any other suggestions or recommendations?" + } + ], + "answers": [ + "It's also a perfect candidate for slow-cooking in a crock po", + "It's also a perfect candidate for slow-cooking in a crock po", + "Eye of round is an excellent cut for braising.", + "If cooking it in the oven, use a thermometer and don't cook it past medium. An overnight marinade can be used prior to roasting for additional flavor as well." + ] + }, + { + "ctxs": [ + { + "title": "Do I need a bread maker?", + "text": "You absolutely don't need a bread maker for good bread. They have been making bread for at least 22,000 years and I promise, in the vast majority of those, having a bread maker would have gotten you stoned as a witch (if you had electricty to run it). However, a good bread maker will vastly cut down on the time you have to spend making bread. Basically, bread by hand requires a few hours and lot of physical kneading to develop the gluten that gives bread it's structure and in a bread machine, you dump the ingredients in, turn it on and walk away, then come back and enjoy some fresh bread." + } + ], + "messages": [ + { + "role": "user", + "content": "Do I need a bread maker?" + } + ], + "answers": [ + "You absolutely don't need a bread maker for good bread", + "You absolutely don't need a bread maker for good bread", + "You absolutely don't need a bread maker for good bread", + "You absolutely don't need a bread maker for good bread." + ] + }, + { + "ctxs": [ + { + "title": "Do I need a bread maker?", + "text": "You absolutely don't need a bread maker for good bread. They have been making bread for at least 22,000 years and I promise, in the vast majority of those, having a bread maker would have gotten you stoned as a witch (if you had electricty to run it). However, a good bread maker will vastly cut down on the time you have to spend making bread. Basically, bread by hand requires a few hours and lot of physical kneading to develop the gluten that gives bread it's structure and in a bread machine, you dump the ingredients in, turn it on and walk away, then come back and enjoy some fresh bread." + } + ], + "messages": [ + { + "role": "user", + "content": "Do I need a bread maker?" + }, + { + "role": "assistant", + "content": "You absolutely don't need a bread maker for good bread" + }, + { + "role": "user", + "content": "What's the benefits of one?" + } + ], + "answers": [ + "a good bread maker will vastly cut down on the time you have to spend making bread", + "a good bread maker will vastly cut down on the time you have to spend making bread", + "a good bread maker will vastly cut down on the time you have to spend making bread.", + "a good bread maker will vastly cut down on the time you have to spend making bread" + ] + }, + { + "ctxs": [ + { + "title": "Do I need a bread maker?", + "text": "You absolutely don't need a bread maker for good bread. They have been making bread for at least 22,000 years and I promise, in the vast majority of those, having a bread maker would have gotten you stoned as a witch (if you had electricty to run it). However, a good bread maker will vastly cut down on the time you have to spend making bread. Basically, bread by hand requires a few hours and lot of physical kneading to develop the gluten that gives bread it's structure and in a bread machine, you dump the ingredients in, turn it on and walk away, then come back and enjoy some fresh bread." + } + ], + "messages": [ + { + "role": "user", + "content": "Do I need a bread maker?" + }, + { + "role": "assistant", + "content": "You absolutely don't need a bread maker for good bread" + }, + { + "role": "user", + "content": "What's the benefits of one?" + }, + { + "role": "assistant", + "content": "a good bread maker will vastly cut down on the time you have to spend making bread" + }, + { + "role": "user", + "content": "What's the issue with doing it by just by hand?" + } + ], + "answers": [ + "bread by hand requires a few hours and lot of physical kneading to develop the gluten that gives bread it's structure", + "bread by hand requires a few hours and lot of physical kneading to develop the gluten that gives bread it's structure", + "Basically, bread by hand requires a few hours and lot of physical kneading to develop the gluten", + "bread by hand requires a few hours and lot of physical kneading to develop the gluten that gives bread it's structure" + ] + }, + { + "ctxs": [ + { + "title": "Do I need a bread maker?", + "text": "You absolutely don't need a bread maker for good bread. They have been making bread for at least 22,000 years and I promise, in the vast majority of those, having a bread maker would have gotten you stoned as a witch (if you had electricty to run it). However, a good bread maker will vastly cut down on the time you have to spend making bread. Basically, bread by hand requires a few hours and lot of physical kneading to develop the gluten that gives bread it's structure and in a bread machine, you dump the ingredients in, turn it on and walk away, then come back and enjoy some fresh bread." + } + ], + "messages": [ + { + "role": "user", + "content": "Do I need a bread maker?" + }, + { + "role": "assistant", + "content": "You absolutely don't need a bread maker for good bread" + }, + { + "role": "user", + "content": "What's the benefits of one?" + }, + { + "role": "assistant", + "content": "a good bread maker will vastly cut down on the time you have to spend making bread" + }, + { + "role": "user", + "content": "What's the issue with doing it by just by hand?" + }, + { + "role": "assistant", + "content": "bread by hand requires a few hours and lot of physical kneading to develop the gluten that gives bread it's structure" + }, + { + "role": "user", + "content": "So, it is a lot easier to just use a bread maker than bake bread by hand?" + } + ], + "answers": [ + "you dump the ingredients in, turn it on and walk away, then come back and enjoy some fresh bread", + "you dump the ingredients in, turn it on and walk away, then come back and enjoy some fresh bread", + "a good bread maker will vastly cut down on the time you have to spend making bread.", + "in a bread machine, you dump the ingredients in, turn it on and walk away, then come back and enjoy some fresh bread." + ] + }, + { + "ctxs": [ + { + "title": "How do I clean a pasta maker?", + "text": "The machine should not be accumulating bits of dough ... it should be designed so that any stray crumbs of dough naturally fall out of it. This is true of mine (Kitchen Aid Pasta Roller attachement) an I merely use a stiff dry brush to clean off the bits of dough which stick to the outside.If the pasta maker is metal, you definitely do not want to use water, as the instructions say. You will never be able to dry it properly and it will rust.If it's an inexpensive pasta maker, I would suggest trying a different brand. If it's an expensive one, I would contact the manufacturer. Otherwise, canned compressed air as the two commentors above suggest is worth a try.FWIW, I wouldn't worry about the egg in the pasta dough becoming toxic. However, I would worry about the dirty pasta maker attracting bugs." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I clean a pasta maker?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How do I clean a pasta maker?", + "text": "The machine should not be accumulating bits of dough ... it should be designed so that any stray crumbs of dough naturally fall out of it. This is true of mine (Kitchen Aid Pasta Roller attachement) an I merely use a stiff dry brush to clean off the bits of dough which stick to the outside.If the pasta maker is metal, you definitely do not want to use water, as the instructions say. You will never be able to dry it properly and it will rust.If it's an inexpensive pasta maker, I would suggest trying a different brand. If it's an expensive one, I would contact the manufacturer. Otherwise, canned compressed air as the two commentors above suggest is worth a try.FWIW, I wouldn't worry about the egg in the pasta dough becoming toxic. However, I would worry about the dirty pasta maker attracting bugs." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I clean a pasta maker?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can I use water to clean it?" + } + ], + "answers": [ + "If the pasta maker is metal, you definitely do not want to use water", + "If the pasta maker is metal, you definitely do not want to use water", + "If the pasta maker is metal, you definitely do not want to use water, as the instructions say.", + "If the pasta maker is metal, you definitely do not want to use water, as the instructions say. You will never be able to dry it" + ] + }, + { + "ctxs": [ + { + "title": "How do I clean a pasta maker?", + "text": "The machine should not be accumulating bits of dough ... it should be designed so that any stray crumbs of dough naturally fall out of it. This is true of mine (Kitchen Aid Pasta Roller attachement) an I merely use a stiff dry brush to clean off the bits of dough which stick to the outside.If the pasta maker is metal, you definitely do not want to use water, as the instructions say. You will never be able to dry it properly and it will rust.If it's an inexpensive pasta maker, I would suggest trying a different brand. If it's an expensive one, I would contact the manufacturer. Otherwise, canned compressed air as the two commentors above suggest is worth a try.FWIW, I wouldn't worry about the egg in the pasta dough becoming toxic. However, I would worry about the dirty pasta maker attracting bugs." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I clean a pasta maker?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can I use water to clean it?" + }, + { + "role": "assistant", + "content": "If the pasta maker is metal, you definitely do not want to use water" + }, + { + "role": "user", + "content": "Is the old dough suppose to fall out of the machine?" + } + ], + "answers": [ + "I merely use a stiff dry brush to clean off the bits of dough which stick to the outside", + "I merely use a stiff dry brush to clean off the bits of dough which stick to the outside", + "The machine should not be accumulating bits of dough ... it should be designed so that any stray crumbs of dough naturally fall out of it.", + "it should be designed so that any stray crumbs of dough naturally fall out of it." + ] + }, + { + "ctxs": [ + { + "title": "How do I clean a pasta maker?", + "text": "The machine should not be accumulating bits of dough ... it should be designed so that any stray crumbs of dough naturally fall out of it. This is true of mine (Kitchen Aid Pasta Roller attachement) an I merely use a stiff dry brush to clean off the bits of dough which stick to the outside.If the pasta maker is metal, you definitely do not want to use water, as the instructions say. You will never be able to dry it properly and it will rust.If it's an inexpensive pasta maker, I would suggest trying a different brand. If it's an expensive one, I would contact the manufacturer. Otherwise, canned compressed air as the two commentors above suggest is worth a try.FWIW, I wouldn't worry about the egg in the pasta dough becoming toxic. However, I would worry about the dirty pasta maker attracting bugs." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I clean a pasta maker?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can I use water to clean it?" + }, + { + "role": "assistant", + "content": "If the pasta maker is metal, you definitely do not want to use water" + }, + { + "role": "user", + "content": "Is the old dough suppose to fall out of the machine?" + }, + { + "role": "assistant", + "content": "I merely use a stiff dry brush to clean off the bits of dough which stick to the outside" + }, + { + "role": "user", + "content": "Is there anything else I can do to clean the machine?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How do I clean a pasta maker?", + "text": "The machine should not be accumulating bits of dough ... it should be designed so that any stray crumbs of dough naturally fall out of it. This is true of mine (Kitchen Aid Pasta Roller attachement) an I merely use a stiff dry brush to clean off the bits of dough which stick to the outside.If the pasta maker is metal, you definitely do not want to use water, as the instructions say. You will never be able to dry it properly and it will rust.If it's an inexpensive pasta maker, I would suggest trying a different brand. If it's an expensive one, I would contact the manufacturer. Otherwise, canned compressed air as the two commentors above suggest is worth a try.FWIW, I wouldn't worry about the egg in the pasta dough becoming toxic. However, I would worry about the dirty pasta maker attracting bugs." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I clean a pasta maker?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can I use water to clean it?" + }, + { + "role": "assistant", + "content": "If the pasta maker is metal, you definitely do not want to use water" + }, + { + "role": "user", + "content": "Is the old dough suppose to fall out of the machine?" + }, + { + "role": "assistant", + "content": "I merely use a stiff dry brush to clean off the bits of dough which stick to the outside" + }, + { + "role": "user", + "content": "Is there anything else I can do to clean the machine?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Should I worry about the raw egg dough that gets stuck behind?" + } + ], + "answers": [ + "I wouldn't worry about the egg in the pasta dough becoming toxic. However, I would worry about the dirty pasta maker attracting bugs", + "I wouldn't worry about the egg in the pasta dough becoming toxic. However, I would worry about the dirty pasta maker attracting bugs", + "I wouldn't worry about the egg in the pasta dough becoming toxic. However, I would worry about the dirty pasta maker attracting bugs.", + "I wouldn't worry about the egg in the pasta dough becoming toxic. However, I would worry about the dirty pasta maker attracting bugs" + ] + }, + { + "ctxs": [ + { + "title": "What is the 'best' flour to use for brownies?", + "text": "Short and sweet... Use cake / pastry flour. At 5-7 % protein vs. 11% for AP vs. 13% + for bread flour, that means a lot less gluten formation. This protein, when mixed with water and subjected to mechanical working is what produces gluten. The higher the protein percentage, the 'tougher' (due to the gluten) the final product. Always use cake or pastry flour when making any type of cake, even brownies. And a little extra egg won't hurt, either." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the 'best' flour to use for brownies?" + } + ], + "answers": [ + "cake / pastry flour", + "cake / pastry flour", + "Always use cake or pastry flour when making any type of cake, even brownies.", + "Always use cake or pastry flour when making any type of cake, even brownies." + ] + }, + { + "ctxs": [ + { + "title": "What is the 'best' flour to use for brownies?", + "text": "Short and sweet... Use cake / pastry flour. At 5-7 % protein vs. 11% for AP vs. 13% + for bread flour, that means a lot less gluten formation. This protein, when mixed with water and subjected to mechanical working is what produces gluten. The higher the protein percentage, the 'tougher' (due to the gluten) the final product. Always use cake or pastry flour when making any type of cake, even brownies. And a little extra egg won't hurt, either." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the 'best' flour to use for brownies?" + }, + { + "role": "assistant", + "content": "cake / pastry flour" + }, + { + "role": "user", + "content": "What's the difference compared to using AP flour?" + } + ], + "answers": [ + "a lot less gluten formation", + "a lot less gluten formation", + "At 5-7 % protein vs. 11% for AP vs. 13% + for bread flour, that means a lot less gluten formation.", + "Use cake / pastry flour. At 5-7 % protein vs. 11% for AP vs. 13% + for bread flour, that means a lot less gluten formation." + ] + }, + { + "ctxs": [ + { + "title": "What is the 'best' flour to use for brownies?", + "text": "Short and sweet... Use cake / pastry flour. At 5-7 % protein vs. 11% for AP vs. 13% + for bread flour, that means a lot less gluten formation. This protein, when mixed with water and subjected to mechanical working is what produces gluten. The higher the protein percentage, the 'tougher' (due to the gluten) the final product. Always use cake or pastry flour when making any type of cake, even brownies. And a little extra egg won't hurt, either." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the 'best' flour to use for brownies?" + }, + { + "role": "assistant", + "content": "cake / pastry flour" + }, + { + "role": "user", + "content": "What's the difference compared to using AP flour?" + }, + { + "role": "assistant", + "content": "a lot less gluten formation" + }, + { + "role": "user", + "content": "What's the benefit of having less gluten?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Crepes sliding off crepe maker base", + "text": "If the first half of the recipe worked fine, it sounds like your crepe maker might be losing heat. Try giving the crepe maker a minute or two to reheat in the middle of your cooking.Don't necessarily trust the ready indicator either. An infrared thermometer would help, but you can also drop a few drops of water on the grill. If the water quickly sizzles and evaporates, it should be ready." + } + ], + "messages": [ + { + "role": "user", + "content": "I recently made crepes with a crepe maker like this one. The first half of the recipe worked perfectly. Then, every time I dipped the base into the batter, when I removed it, the half cooked crepe would slide off into the pan of wet batter. Any suggestions?" + } + ], + "answers": [ + "Try giving the crepe maker a minute or two to reheat in the middle of your cooking", + "Try giving the crepe maker a minute or two to reheat in the middle of your cooking", + "Try giving the crepe maker a minute or two to reheat in the middle of your cooking.", + "Try giving the crepe maker a minute or two to reheat in the middle of your cooking." + ] + }, + { + "ctxs": [ + { + "title": "Crepes sliding off crepe maker base", + "text": "If the first half of the recipe worked fine, it sounds like your crepe maker might be losing heat. Try giving the crepe maker a minute or two to reheat in the middle of your cooking.Don't necessarily trust the ready indicator either. An infrared thermometer would help, but you can also drop a few drops of water on the grill. If the water quickly sizzles and evaporates, it should be ready." + } + ], + "messages": [ + { + "role": "user", + "content": "I recently made crepes with a crepe maker like this one. The first half of the recipe worked perfectly. Then, every time I dipped the base into the batter, when I removed it, the half cooked crepe would slide off into the pan of wet batter. Any suggestions?" + }, + { + "role": "assistant", + "content": "Try giving the crepe maker a minute or two to reheat in the middle of your cooking" + }, + { + "role": "user", + "content": "Should I try anything else?" + } + ], + "answers": [ + "An infrared thermometer would help, but you can also drop a few drops of water on the grill", + "An infrared thermometer would help, but you can also drop a few drops of water on the grill", + "you can also drop a few drops of water on the grill. If the water quickly sizzles and evaporates, it should be ready.", + "An infrared thermometer would help, but you can also drop a few drops of water on the grill." + ] + }, + { + "ctxs": [ + { + "title": "Crepes sliding off crepe maker base", + "text": "If the first half of the recipe worked fine, it sounds like your crepe maker might be losing heat. Try giving the crepe maker a minute or two to reheat in the middle of your cooking.Don't necessarily trust the ready indicator either. An infrared thermometer would help, but you can also drop a few drops of water on the grill. If the water quickly sizzles and evaporates, it should be ready." + } + ], + "messages": [ + { + "role": "user", + "content": "I recently made crepes with a crepe maker like this one. The first half of the recipe worked perfectly. Then, every time I dipped the base into the batter, when I removed it, the half cooked crepe would slide off into the pan of wet batter. Any suggestions?" + }, + { + "role": "assistant", + "content": "Try giving the crepe maker a minute or two to reheat in the middle of your cooking" + }, + { + "role": "user", + "content": "Should I try anything else?" + }, + { + "role": "assistant", + "content": "An infrared thermometer would help, but you can also drop a few drops of water on the grill" + }, + { + "role": "user", + "content": "How hot does the crepe maker need to be at before it is ready?" + } + ], + "answers": [ + "If the water quickly sizzles and evaporates, it should be ready", + "If the water quickly sizzles and evaporates, it should be ready", + "If the water quickly sizzles and evaporates, it should be ready", + "drop a few drops of water on the grill. If the water quickly sizzles and evaporates, it should be ready." + ] + }, + { + "ctxs": [ + { + "title": "Crepes sliding off crepe maker base", + "text": "If the first half of the recipe worked fine, it sounds like your crepe maker might be losing heat. Try giving the crepe maker a minute or two to reheat in the middle of your cooking.Don't necessarily trust the ready indicator either. An infrared thermometer would help, but you can also drop a few drops of water on the grill. If the water quickly sizzles and evaporates, it should be ready." + } + ], + "messages": [ + { + "role": "user", + "content": "I recently made crepes with a crepe maker like this one. The first half of the recipe worked perfectly. Then, every time I dipped the base into the batter, when I removed it, the half cooked crepe would slide off into the pan of wet batter. Any suggestions?" + }, + { + "role": "assistant", + "content": "Try giving the crepe maker a minute or two to reheat in the middle of your cooking" + }, + { + "role": "user", + "content": "Should I try anything else?" + }, + { + "role": "assistant", + "content": "An infrared thermometer would help, but you can also drop a few drops of water on the grill" + }, + { + "role": "user", + "content": "How hot does the crepe maker need to be at before it is ready?" + }, + { + "role": "assistant", + "content": "If the water quickly sizzles and evaporates, it should be ready" + }, + { + "role": "user", + "content": "That really don't give me the exact temperature it needs to be. Do you know the exact temp?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What difference would using Rock Sugar make in tea?", + "text": "It appears to be brown sugar instead of white sugar. So there will be some flavor difference from less refining (e.g., more molasses remaining)You could pick up turbinado sugar at the grocery store, which will probably taste just about the same, for much less money.edit: I should also note that honey makes a good sweetener for tea as well, depending on the type of tea. You could use normal brown sugar as well. Maple sugar (or syrup) goes in some... there are a lot of sweeteners you can use, and most of them you can get fairly cheaply at the grocery store so you can experiment. (Except maple, I suppose, which is just expensive)" + } + ], + "messages": [ + { + "role": "user", + "content": "What difference would using Rock Sugar make in tea?" + } + ], + "answers": [ + "It appears to be brown sugar instead of white sugar. So there will be some flavor difference from less refining (e.g., more molasses remaining", + "It appears to be brown sugar instead of white sugar. So there will be some flavor difference from less refining (e.g., more molasses remaining", + "there will be some flavor difference from less refining", + "less refining" + ] + }, + { + "ctxs": [ + { + "title": "What difference would using Rock Sugar make in tea?", + "text": "It appears to be brown sugar instead of white sugar. So there will be some flavor difference from less refining (e.g., more molasses remaining)You could pick up turbinado sugar at the grocery store, which will probably taste just about the same, for much less money.edit: I should also note that honey makes a good sweetener for tea as well, depending on the type of tea. You could use normal brown sugar as well. Maple sugar (or syrup) goes in some... there are a lot of sweeteners you can use, and most of them you can get fairly cheaply at the grocery store so you can experiment. (Except maple, I suppose, which is just expensive)" + } + ], + "messages": [ + { + "role": "user", + "content": "What difference would using Rock Sugar make in tea?" + }, + { + "role": "assistant", + "content": "It appears to be brown sugar instead of white sugar. So there will be some flavor difference from less refining (e.g., more molasses remaining" + }, + { + "role": "user", + "content": "So, if it's just brown sugar or something similar to it, what can I buy at a store?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What difference would using Rock Sugar make in tea?", + "text": "It appears to be brown sugar instead of white sugar. So there will be some flavor difference from less refining (e.g., more molasses remaining)You could pick up turbinado sugar at the grocery store, which will probably taste just about the same, for much less money.edit: I should also note that honey makes a good sweetener for tea as well, depending on the type of tea. You could use normal brown sugar as well. Maple sugar (or syrup) goes in some... there are a lot of sweeteners you can use, and most of them you can get fairly cheaply at the grocery store so you can experiment. (Except maple, I suppose, which is just expensive)" + } + ], + "messages": [ + { + "role": "user", + "content": "What difference would using Rock Sugar make in tea?" + }, + { + "role": "assistant", + "content": "It appears to be brown sugar instead of white sugar. So there will be some flavor difference from less refining (e.g., more molasses remaining" + }, + { + "role": "user", + "content": "So, if it's just brown sugar or something similar to it, what can I buy at a store?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What other sweeteners are good in tea?" + } + ], + "answers": [ + "I should also note that honey makes a good sweetener for tea as well, depending on the type of tea", + "I should also note that honey makes a good sweetener for tea as well, depending on the type of tea", + "honey makes a good sweetener for tea as well, depending on the type of tea. You could use normal brown sugar as well. Maple sugar (or syrup) goes in some... there are a lot of sweeteners you can use", + "honey makes a good sweetener for tea as well, depending on the type of tea. You could use normal brown sugar as well. Maple sugar (or syrup) goes in some" + ] + }, + { + "ctxs": [ + { + "title": "What difference would using Rock Sugar make in tea?", + "text": "It appears to be brown sugar instead of white sugar. So there will be some flavor difference from less refining (e.g., more molasses remaining)You could pick up turbinado sugar at the grocery store, which will probably taste just about the same, for much less money.edit: I should also note that honey makes a good sweetener for tea as well, depending on the type of tea. You could use normal brown sugar as well. Maple sugar (or syrup) goes in some... there are a lot of sweeteners you can use, and most of them you can get fairly cheaply at the grocery store so you can experiment. (Except maple, I suppose, which is just expensive)" + } + ], + "messages": [ + { + "role": "user", + "content": "What difference would using Rock Sugar make in tea?" + }, + { + "role": "assistant", + "content": "It appears to be brown sugar instead of white sugar. So there will be some flavor difference from less refining (e.g., more molasses remaining" + }, + { + "role": "user", + "content": "So, if it's just brown sugar or something similar to it, what can I buy at a store?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What other sweeteners are good in tea?" + }, + { + "role": "assistant", + "content": "I should also note that honey makes a good sweetener for tea as well, depending on the type of tea" + }, + { + "role": "user", + "content": "What else can I use?" + } + ], + "answers": [ + "You could use normal brown sugar as well", + "You could use normal brown sugar as well", + "You could use normal brown sugar as well. Maple sugar (or syrup) goes in some.", + "normal brown sugar as well. Maple sugar (or syrup) goes in some... there are a lot of sweeteners you can use, and most of them you can get fairly cheaply at the grocery store" + ] + }, + { + "ctxs": [ + { + "title": "Help with ground beef seasoning: flavors are weak", + "text": "To get more flavor out of cumin, you can use whole seeds, and toast them briefly in a pan before grinding. If you don't want to put forth that extra effort, you'll just need to add more cumin. If it's not salty enough, the best solution is to just add more salt (sorry). Salt will enhance the other flavors as well. A bit of cornstarch would help make the spices stick, and dry out the mixture. I'm not sure how much water and vinegar you're adding, but you may just be watering down your beef too much. I usually add just enough to keep the spices from sticking to the pan, but not so much that there is a lot of extra liquid that needs to be reduced.Your spice mixtures may also contain some form of MSG. You can get a similar umami \"punch\" by adding a dash of Worcestershire sauce.Edit: I don't know how I missed this, but the other answers point out the lack of garlic and onion. Your store-bought spice mixtures definitely contain plenty of those in powdered form, which you can use, but fresh is tasty too. Don't add fresh garlic too early, as it can easily burn and turn bitter." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I bolden the flavor of my ground beef seasoning?" + } + ], + "answers": [ + "To get more flavor out of cumin, you can use whole seeds, and toast them briefly in a pan before grinding. If you don't want to put forth that extra effort, you'll just need to add more cumin", + "To get more flavor out of cumin, you can use whole seeds, and toast them briefly in a pan before grinding. If you don't want to put forth that extra effort, you'll just need to add more cumin", + "To get more flavor out of cumin, you can use whole seeds", + "To get more flavor out of cumin, you can use whole seeds, and toast them briefly in a pan before grinding." + ] + }, + { + "ctxs": [ + { + "title": "Help with ground beef seasoning: flavors are weak", + "text": "To get more flavor out of cumin, you can use whole seeds, and toast them briefly in a pan before grinding. If you don't want to put forth that extra effort, you'll just need to add more cumin. If it's not salty enough, the best solution is to just add more salt (sorry). Salt will enhance the other flavors as well. A bit of cornstarch would help make the spices stick, and dry out the mixture. I'm not sure how much water and vinegar you're adding, but you may just be watering down your beef too much. I usually add just enough to keep the spices from sticking to the pan, but not so much that there is a lot of extra liquid that needs to be reduced.Your spice mixtures may also contain some form of MSG. You can get a similar umami \"punch\" by adding a dash of Worcestershire sauce.Edit: I don't know how I missed this, but the other answers point out the lack of garlic and onion. Your store-bought spice mixtures definitely contain plenty of those in powdered form, which you can use, but fresh is tasty too. Don't add fresh garlic too early, as it can easily burn and turn bitter." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I bolden the flavor of my ground beef seasoning?" + }, + { + "role": "assistant", + "content": "To get more flavor out of cumin, you can use whole seeds, and toast them briefly in a pan before grinding. If you don't want to put forth that extra effort, you'll just need to add more cumin" + }, + { + "role": "user", + "content": "Should I be draining the beef before adding seasonings, or after?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Help with ground beef seasoning: flavors are weak", + "text": "To get more flavor out of cumin, you can use whole seeds, and toast them briefly in a pan before grinding. If you don't want to put forth that extra effort, you'll just need to add more cumin. If it's not salty enough, the best solution is to just add more salt (sorry). Salt will enhance the other flavors as well. A bit of cornstarch would help make the spices stick, and dry out the mixture. I'm not sure how much water and vinegar you're adding, but you may just be watering down your beef too much. I usually add just enough to keep the spices from sticking to the pan, but not so much that there is a lot of extra liquid that needs to be reduced.Your spice mixtures may also contain some form of MSG. You can get a similar umami \"punch\" by adding a dash of Worcestershire sauce.Edit: I don't know how I missed this, but the other answers point out the lack of garlic and onion. Your store-bought spice mixtures definitely contain plenty of those in powdered form, which you can use, but fresh is tasty too. Don't add fresh garlic too early, as it can easily burn and turn bitter." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I bolden the flavor of my ground beef seasoning?" + }, + { + "role": "assistant", + "content": "To get more flavor out of cumin, you can use whole seeds, and toast them briefly in a pan before grinding. If you don't want to put forth that extra effort, you'll just need to add more cumin" + }, + { + "role": "user", + "content": "Should I be draining the beef before adding seasonings, or after?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What are some good seasonings besides chili powder, chipotle powder, cumin, mustard powder, black pepper, salt, and cinnamon?" + } + ], + "answers": [ + "garlic and onion", + "garlic and onion", + "garlic and onion", + "A bit of cornstarch would help make the spices stick, and dry out the mixture." + ] + }, + { + "ctxs": [ + { + "title": "Help with ground beef seasoning: flavors are weak", + "text": "To get more flavor out of cumin, you can use whole seeds, and toast them briefly in a pan before grinding. If you don't want to put forth that extra effort, you'll just need to add more cumin. If it's not salty enough, the best solution is to just add more salt (sorry). Salt will enhance the other flavors as well. A bit of cornstarch would help make the spices stick, and dry out the mixture. I'm not sure how much water and vinegar you're adding, but you may just be watering down your beef too much. I usually add just enough to keep the spices from sticking to the pan, but not so much that there is a lot of extra liquid that needs to be reduced.Your spice mixtures may also contain some form of MSG. You can get a similar umami \"punch\" by adding a dash of Worcestershire sauce.Edit: I don't know how I missed this, but the other answers point out the lack of garlic and onion. Your store-bought spice mixtures definitely contain plenty of those in powdered form, which you can use, but fresh is tasty too. Don't add fresh garlic too early, as it can easily burn and turn bitter." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I bolden the flavor of my ground beef seasoning?" + }, + { + "role": "assistant", + "content": "To get more flavor out of cumin, you can use whole seeds, and toast them briefly in a pan before grinding. If you don't want to put forth that extra effort, you'll just need to add more cumin" + }, + { + "role": "user", + "content": "Should I be draining the beef before adding seasonings, or after?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What are some good seasonings besides chili powder, chipotle powder, cumin, mustard powder, black pepper, salt, and cinnamon?" + }, + { + "role": "assistant", + "content": "garlic and onion" + }, + { + "role": "user", + "content": "Are there any pre-mixed blends with low sodium that would add a good amount of flavor?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How is one meant to treat fenugreek seeds?", + "text": "When cooking with fenugreek personally, I have found that processing them in a grinder is the best way to use them in a dish. If they are not ground fine enough they can remain a bit more textured. Longer cooking time in liquid can help with the breaking down of the texture as well. However, it is best to just start out with grinding them as fine as you can.In response to the mustard seeds, I leave them whole, or grind them. Depending on how I plan to use them. They can be prepared in dishes both ways. They too break down in liquid much easier than the fenugreek seeds. So the crunchy texture you mentioned, may have been from the fenugreek, not the mustard seeds. Cooking duration can play a role too, just to keep that in mind." + } + ], + "messages": [ + { + "role": "user", + "content": "How is one meant to treat fenugreek seeds?" + } + ], + "answers": [ + "When cooking with fenugreek personally, I have found that processing them in a grinder is the best way to use them in a dish", + "When cooking with fenugreek personally, I have found that processing them in a grinder is the best way to use them in a dish", + "I have found that processing them in a grinder is the best way to use them in a dish. If they are not ground fine enough they can remain a bit more textured.", + "I have found that processing them in a grinder is the best way to use them in a dish." + ] + }, + { + "ctxs": [ + { + "title": "How is one meant to treat fenugreek seeds?", + "text": "When cooking with fenugreek personally, I have found that processing them in a grinder is the best way to use them in a dish. If they are not ground fine enough they can remain a bit more textured. Longer cooking time in liquid can help with the breaking down of the texture as well. However, it is best to just start out with grinding them as fine as you can.In response to the mustard seeds, I leave them whole, or grind them. Depending on how I plan to use them. They can be prepared in dishes both ways. They too break down in liquid much easier than the fenugreek seeds. So the crunchy texture you mentioned, may have been from the fenugreek, not the mustard seeds. Cooking duration can play a role too, just to keep that in mind." + } + ], + "messages": [ + { + "role": "user", + "content": "How is one meant to treat fenugreek seeds?" + }, + { + "role": "assistant", + "content": "When cooking with fenugreek personally, I have found that processing them in a grinder is the best way to use them in a dish" + }, + { + "role": "user", + "content": "Does that prevent them from having an unpleasant flavor?" + } + ], + "answers": [ + "If they are not ground fine enough they can remain a bit more textured", + "If they are not ground fine enough they can remain a bit more textured", + "If they are not ground fine enough they can remain a bit more textured", + "If they are not ground fine enough they can remain a bit more textured" + ] + }, + { + "ctxs": [ + { + "title": "How is one meant to treat fenugreek seeds?", + "text": "When cooking with fenugreek personally, I have found that processing them in a grinder is the best way to use them in a dish. If they are not ground fine enough they can remain a bit more textured. Longer cooking time in liquid can help with the breaking down of the texture as well. However, it is best to just start out with grinding them as fine as you can.In response to the mustard seeds, I leave them whole, or grind them. Depending on how I plan to use them. They can be prepared in dishes both ways. They too break down in liquid much easier than the fenugreek seeds. So the crunchy texture you mentioned, may have been from the fenugreek, not the mustard seeds. Cooking duration can play a role too, just to keep that in mind." + } + ], + "messages": [ + { + "role": "user", + "content": "How is one meant to treat fenugreek seeds?" + }, + { + "role": "assistant", + "content": "When cooking with fenugreek personally, I have found that processing them in a grinder is the best way to use them in a dish" + }, + { + "role": "user", + "content": "Does that prevent them from having an unpleasant flavor?" + }, + { + "role": "assistant", + "content": "If they are not ground fine enough they can remain a bit more textured" + }, + { + "role": "user", + "content": "Can they be used whole if you treat them right?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How is one meant to treat fenugreek seeds?", + "text": "When cooking with fenugreek personally, I have found that processing them in a grinder is the best way to use them in a dish. If they are not ground fine enough they can remain a bit more textured. Longer cooking time in liquid can help with the breaking down of the texture as well. However, it is best to just start out with grinding them as fine as you can.In response to the mustard seeds, I leave them whole, or grind them. Depending on how I plan to use them. They can be prepared in dishes both ways. They too break down in liquid much easier than the fenugreek seeds. So the crunchy texture you mentioned, may have been from the fenugreek, not the mustard seeds. Cooking duration can play a role too, just to keep that in mind." + } + ], + "messages": [ + { + "role": "user", + "content": "How is one meant to treat fenugreek seeds?" + }, + { + "role": "assistant", + "content": "When cooking with fenugreek personally, I have found that processing them in a grinder is the best way to use them in a dish" + }, + { + "role": "user", + "content": "Does that prevent them from having an unpleasant flavor?" + }, + { + "role": "assistant", + "content": "If they are not ground fine enough they can remain a bit more textured" + }, + { + "role": "user", + "content": "Can they be used whole if you treat them right?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What is the easiest why to grind them?" + } + ], + "answers": [ + "processing them in a grinder is the best way", + "processing them in a grinder is the best way", + "processing them in a grinder is the best way", + "I have found that processing them in a grinder is the best way to use them in a dish." + ] + }, + { + "ctxs": [ + { + "title": "How is one meant to treat fenugreek seeds?", + "text": "When cooking with fenugreek personally, I have found that processing them in a grinder is the best way to use them in a dish. If they are not ground fine enough they can remain a bit more textured. Longer cooking time in liquid can help with the breaking down of the texture as well. However, it is best to just start out with grinding them as fine as you can.In response to the mustard seeds, I leave them whole, or grind them. Depending on how I plan to use them. They can be prepared in dishes both ways. They too break down in liquid much easier than the fenugreek seeds. So the crunchy texture you mentioned, may have been from the fenugreek, not the mustard seeds. Cooking duration can play a role too, just to keep that in mind." + } + ], + "messages": [ + { + "role": "user", + "content": "How is one meant to treat fenugreek seeds?" + }, + { + "role": "assistant", + "content": "When cooking with fenugreek personally, I have found that processing them in a grinder is the best way to use them in a dish" + }, + { + "role": "user", + "content": "Does that prevent them from having an unpleasant flavor?" + }, + { + "role": "assistant", + "content": "If they are not ground fine enough they can remain a bit more textured" + }, + { + "role": "user", + "content": "Can they be used whole if you treat them right?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What is the easiest why to grind them?" + }, + { + "role": "assistant", + "content": "processing them in a grinder is the best way" + }, + { + "role": "user", + "content": "Is there anything else you can suggest when using fenugreek seeds?" + } + ], + "answers": [ + "Longer cooking time in liquid can help with the breaking down of the texture as well. However, it is best to just start out with grinding them as fine as you can", + "Longer cooking time in liquid can help with the breaking down of the texture as well. However, it is best to just start out with grinding them as fine as you can", + "Cooking duration can play a role too, just to keep that in mind.", + "Longer cooking time in liquid can help with the breaking down of the texture as well." + ] + }, + { + "ctxs": [ + { + "title": "How is one meant to treat fenugreek seeds?", + "text": "When cooking with fenugreek personally, I have found that processing them in a grinder is the best way to use them in a dish. If they are not ground fine enough they can remain a bit more textured. Longer cooking time in liquid can help with the breaking down of the texture as well. However, it is best to just start out with grinding them as fine as you can.In response to the mustard seeds, I leave them whole, or grind them. Depending on how I plan to use them. They can be prepared in dishes both ways. They too break down in liquid much easier than the fenugreek seeds. So the crunchy texture you mentioned, may have been from the fenugreek, not the mustard seeds. Cooking duration can play a role too, just to keep that in mind." + } + ], + "messages": [ + { + "role": "user", + "content": "How is one meant to treat fenugreek seeds?" + }, + { + "role": "assistant", + "content": "When cooking with fenugreek personally, I have found that processing them in a grinder is the best way to use them in a dish" + }, + { + "role": "user", + "content": "Does that prevent them from having an unpleasant flavor?" + }, + { + "role": "assistant", + "content": "If they are not ground fine enough they can remain a bit more textured" + }, + { + "role": "user", + "content": "Can they be used whole if you treat them right?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What is the easiest why to grind them?" + }, + { + "role": "assistant", + "content": "processing them in a grinder is the best way" + }, + { + "role": "user", + "content": "Is there anything else you can suggest when using fenugreek seeds?" + }, + { + "role": "assistant", + "content": "Longer cooking time in liquid can help with the breaking down of the texture as well. However, it is best to just start out with grinding them as fine as you can" + }, + { + "role": "user", + "content": "What setting would you suggest?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Cooking duck breasts", + "text": "I would say that recipes technique sounds ok, but when I have cooked duck before I have always cooked skin side down on a medium heat till the fat all runs out and skin is golden but this always takes longer than 3 minutes more in the 10 minute range. Maybe this is because I use a lower heat. the recipe doesn't say how hot the pan should be. The aim is to render most of the fat out from under the skin of the duck.I usually baste with the fat whilst it is cooking then finish off under the grill (broiler - not underneath the BBQ :)), but some times finish in the oven too." + } + ], + "messages": [ + { + "role": "user", + "content": "Cooking duck breasts how do you do it?" + } + ], + "answers": [ + "I would say that recipes technique sounds ok", + "I would say that recipes technique sounds ok", + "I have always cooked skin side down on a medium heat till the fat all runs out and skin is golden", + "skin side down on a medium heat till the fat all runs out and skin is golden but this always takes longer than 3 minutes more in the 10 minute range" + ] + }, + { + "ctxs": [ + { + "title": "Cooking duck breasts", + "text": "I would say that recipes technique sounds ok, but when I have cooked duck before I have always cooked skin side down on a medium heat till the fat all runs out and skin is golden but this always takes longer than 3 minutes more in the 10 minute range. Maybe this is because I use a lower heat. the recipe doesn't say how hot the pan should be. The aim is to render most of the fat out from under the skin of the duck.I usually baste with the fat whilst it is cooking then finish off under the grill (broiler - not underneath the BBQ :)), but some times finish in the oven too." + } + ], + "messages": [ + { + "role": "user", + "content": "Cooking duck breasts how do you do it?" + }, + { + "role": "assistant", + "content": "I would say that recipes technique sounds ok" + }, + { + "role": "user", + "content": "Are there any glaring mistakes in the method for cooking duck breast in the recipe detailed?" + } + ], + "answers": [ + "Maybe this is because I use a lower heat. the recipe doesn't say how hot the pan should be. The aim is to render most of the fat out from under the skin of the duck", + "Maybe this is because I use a lower heat. the recipe doesn't say how hot the pan should be. The aim is to render most of the fat out from under the skin of the duck", + "this always takes longer than 3 minutes more in the 10 minute range.", + "when I have cooked duck before I have always cooked skin side down on a medium heat till the fat all runs out and skin is golden" + ] + }, + { + "ctxs": [ + { + "title": "Cooking duck breasts", + "text": "I would say that recipes technique sounds ok, but when I have cooked duck before I have always cooked skin side down on a medium heat till the fat all runs out and skin is golden but this always takes longer than 3 minutes more in the 10 minute range. Maybe this is because I use a lower heat. the recipe doesn't say how hot the pan should be. The aim is to render most of the fat out from under the skin of the duck.I usually baste with the fat whilst it is cooking then finish off under the grill (broiler - not underneath the BBQ :)), but some times finish in the oven too." + } + ], + "messages": [ + { + "role": "user", + "content": "Cooking duck breasts how do you do it?" + }, + { + "role": "assistant", + "content": "I would say that recipes technique sounds ok" + }, + { + "role": "user", + "content": "Are there any glaring mistakes in the method for cooking duck breast in the recipe detailed?" + }, + { + "role": "assistant", + "content": "Maybe this is because I use a lower heat. the recipe doesn't say how hot the pan should be. The aim is to render most of the fat out from under the skin of the duck" + }, + { + "role": "user", + "content": "Are there any other tips, things to look out for or other techniques when cooking duck breast to obtain a great outcome?" + } + ], + "answers": [ + "I usually baste with the fat whilst it is cooking then finish off under the grill (broiler - not underneath the BBQ :)), but some times finish in the oven too", + "I usually baste with the fat whilst it is cooking then finish off under the grill (broiler - not underneath the BBQ :)), but some times finish in the oven too", + "th the fat whilst it is cooking then finish off under the grill (broiler - not underneath the BBQ :)", + "I usually baste with the fat whilst it is cooking then finish off under the grill (broiler - not underneath the BBQ :)), but some times finish in the oven too." + ] + }, + { + "ctxs": [ + { + "title": "Cooking duck breasts", + "text": "I would say that recipes technique sounds ok, but when I have cooked duck before I have always cooked skin side down on a medium heat till the fat all runs out and skin is golden but this always takes longer than 3 minutes more in the 10 minute range. Maybe this is because I use a lower heat. the recipe doesn't say how hot the pan should be. The aim is to render most of the fat out from under the skin of the duck.I usually baste with the fat whilst it is cooking then finish off under the grill (broiler - not underneath the BBQ :)), but some times finish in the oven too." + } + ], + "messages": [ + { + "role": "user", + "content": "Cooking duck breasts how do you do it?" + }, + { + "role": "assistant", + "content": "I would say that recipes technique sounds ok" + }, + { + "role": "user", + "content": "Are there any glaring mistakes in the method for cooking duck breast in the recipe detailed?" + }, + { + "role": "assistant", + "content": "Maybe this is because I use a lower heat. the recipe doesn't say how hot the pan should be. The aim is to render most of the fat out from under the skin of the duck" + }, + { + "role": "user", + "content": "Are there any other tips, things to look out for or other techniques when cooking duck breast to obtain a great outcome?" + }, + { + "role": "assistant", + "content": "I usually baste with the fat whilst it is cooking then finish off under the grill (broiler - not underneath the BBQ :)), but some times finish in the oven too" + }, + { + "role": "user", + "content": "I have five-spiced duck breast with honey and soy recipe, seems to be missing the temperature, what temp do I cook them at?" + } + ], + "answers": [ + "I have always cooked skin side down on a medium heat till the fat all runs out and skin is golden but this always takes longer than 3 minutes more in the 10 minute range", + "I have always cooked skin side down on a medium heat till the fat all runs out and skin is golden but this always takes longer than 3 minutes more in the 10 minute range", + "on a medium heat till the fat all runs out and skin is golden but this always takes longer than 3 minutes more in the 10 minute range.", + "always takes longer than 3 minutes more in the 10 minute range." + ] + }, + { + "ctxs": [ + { + "title": "Cooking duck breasts", + "text": "I would say that recipes technique sounds ok, but when I have cooked duck before I have always cooked skin side down on a medium heat till the fat all runs out and skin is golden but this always takes longer than 3 minutes more in the 10 minute range. Maybe this is because I use a lower heat. the recipe doesn't say how hot the pan should be. The aim is to render most of the fat out from under the skin of the duck.I usually baste with the fat whilst it is cooking then finish off under the grill (broiler - not underneath the BBQ :)), but some times finish in the oven too." + } + ], + "messages": [ + { + "role": "user", + "content": "Cooking duck breasts how do you do it?" + }, + { + "role": "assistant", + "content": "I would say that recipes technique sounds ok" + }, + { + "role": "user", + "content": "Are there any glaring mistakes in the method for cooking duck breast in the recipe detailed?" + }, + { + "role": "assistant", + "content": "Maybe this is because I use a lower heat. the recipe doesn't say how hot the pan should be. The aim is to render most of the fat out from under the skin of the duck" + }, + { + "role": "user", + "content": "Are there any other tips, things to look out for or other techniques when cooking duck breast to obtain a great outcome?" + }, + { + "role": "assistant", + "content": "I usually baste with the fat whilst it is cooking then finish off under the grill (broiler - not underneath the BBQ :)), but some times finish in the oven too" + }, + { + "role": "user", + "content": "I have five-spiced duck breast with honey and soy recipe, seems to be missing the temperature, what temp do I cook them at?" + }, + { + "role": "assistant", + "content": "I have always cooked skin side down on a medium heat till the fat all runs out and skin is golden but this always takes longer than 3 minutes more in the 10 minute range" + }, + { + "role": "user", + "content": "great thanks I have never cooked duck before, have you ever used the five-spiced duck breasts with honey soy recipe?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why mixing hot syrup (sugar + water) into yolks in sabayon?", + "text": "For sabayon, you have to cook the eggs to hold the foam. Normally, you first mix air into the (cold) sugar and yolk, then heat on a water bath. This looks like an alternative method for heating the yolks, similar to the Italian method for meringue. I haven't used it, so cannot tell you how much it differs. If it behaves like Italian meringue, it will probably produce a slightly more stable foam, but with less volume, and will taste sweeter." + } + ], + "messages": [ + { + "role": "user", + "content": "Why is mixing hot syrup (sugar + water) into yolks called sabayon?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Why mixing hot syrup (sugar + water) into yolks in sabayon?", + "text": "For sabayon, you have to cook the eggs to hold the foam. Normally, you first mix air into the (cold) sugar and yolk, then heat on a water bath. This looks like an alternative method for heating the yolks, similar to the Italian method for meringue. I haven't used it, so cannot tell you how much it differs. If it behaves like Italian meringue, it will probably produce a slightly more stable foam, but with less volume, and will taste sweeter." + } + ], + "messages": [ + { + "role": "user", + "content": "Why is mixing hot syrup (sugar + water) into yolks called sabayon?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What is the point of using hot syrup instead of sugar?" + } + ], + "answers": [ + "Normally, you first mix air into the (cold) sugar and yolk, then heat on a water bath", + "Normally, you first mix air into the (cold) sugar and yolk, then heat on a water bath", + "Normally, you first mix air into the (cold) sugar and yolk, then heat on a water bath", + "it will probably produce a slightly more stable foam, but with less volume, and will taste sweeter." + ] + }, + { + "ctxs": [ + { + "title": "Why mixing hot syrup (sugar + water) into yolks in sabayon?", + "text": "For sabayon, you have to cook the eggs to hold the foam. Normally, you first mix air into the (cold) sugar and yolk, then heat on a water bath. This looks like an alternative method for heating the yolks, similar to the Italian method for meringue. I haven't used it, so cannot tell you how much it differs. If it behaves like Italian meringue, it will probably produce a slightly more stable foam, but with less volume, and will taste sweeter." + } + ], + "messages": [ + { + "role": "user", + "content": "Why is mixing hot syrup (sugar + water) into yolks called sabayon?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What is the point of using hot syrup instead of sugar?" + }, + { + "role": "assistant", + "content": "Normally, you first mix air into the (cold) sugar and yolk, then heat on a water bath" + }, + { + "role": "user", + "content": "Have you ever tried to make it before?" + } + ], + "answers": [ + "I haven't used it, so cannot tell you how much it differs", + "I haven't used it, so cannot tell you how much it differs", + "I haven't used it, so cannot tell you how much it differs", + "I haven't used it, so cannot tell you how much it differs." + ] + }, + { + "ctxs": [ + { + "title": "What natural emulsifier can I use for almond milk?", + "text": "Your best bet for this is xanthan gum, which is an excellent stabiliser. Whilst the distinction between 'natural' and 'unnatural' is fraught with difficulties, insofar as xanthan gum is a product of microbial fermentation then it is no more 'unnatural' than alcohol or vinegar. Be careful not to use too much though (unless, of course, you want your drink to have the texture of mucus), you really only want to use about 0.4% of the volume of the liquid you're trying to stabilise: so if you have 500ml of milk then you would use 2g of gum. Add it to your liquid and use a blender or an immersion stick to incorporate, a few pulses should do, any more than that and you'll just incorporate air and you could just end up with an annoyingly stable foam!" + } + ], + "messages": [ + { + "role": "user", + "content": "What natural emulsifier can I use for almond milk?" + } + ], + "answers": [ + "Your best bet for this is xanthan gum, which is an excellent stabiliser", + "Your best bet for this is xanthan gum, which is an excellent stabiliser", + "Your best bet for this is xanthan gum", + "Your best bet for this is xanthan gum, which is an excellent stabiliser." + ] + }, + { + "ctxs": [ + { + "title": "What natural emulsifier can I use for almond milk?", + "text": "Your best bet for this is xanthan gum, which is an excellent stabiliser. Whilst the distinction between 'natural' and 'unnatural' is fraught with difficulties, insofar as xanthan gum is a product of microbial fermentation then it is no more 'unnatural' than alcohol or vinegar. Be careful not to use too much though (unless, of course, you want your drink to have the texture of mucus), you really only want to use about 0.4% of the volume of the liquid you're trying to stabilise: so if you have 500ml of milk then you would use 2g of gum. Add it to your liquid and use a blender or an immersion stick to incorporate, a few pulses should do, any more than that and you'll just incorporate air and you could just end up with an annoyingly stable foam!" + } + ], + "messages": [ + { + "role": "user", + "content": "What natural emulsifier can I use for almond milk?" + }, + { + "role": "assistant", + "content": "Your best bet for this is xanthan gum, which is an excellent stabiliser" + }, + { + "role": "user", + "content": "Do you have any other option instead of xanthan gum?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What natural emulsifier can I use for almond milk?", + "text": "Your best bet for this is xanthan gum, which is an excellent stabiliser. Whilst the distinction between 'natural' and 'unnatural' is fraught with difficulties, insofar as xanthan gum is a product of microbial fermentation then it is no more 'unnatural' than alcohol or vinegar. Be careful not to use too much though (unless, of course, you want your drink to have the texture of mucus), you really only want to use about 0.4% of the volume of the liquid you're trying to stabilise: so if you have 500ml of milk then you would use 2g of gum. Add it to your liquid and use a blender or an immersion stick to incorporate, a few pulses should do, any more than that and you'll just incorporate air and you could just end up with an annoyingly stable foam!" + } + ], + "messages": [ + { + "role": "user", + "content": "What natural emulsifier can I use for almond milk?" + }, + { + "role": "assistant", + "content": "Your best bet for this is xanthan gum, which is an excellent stabiliser" + }, + { + "role": "user", + "content": "Do you have any other option instead of xanthan gum?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there a natural,vegan emulsifier I can use ?" + } + ], + "answers": [ + "the distinction between 'natural' and 'unnatural' is fraught with difficulties, insofar as xanthan gum is a product of microbial fermentation then it is no more 'unnatural' than alcohol or vinegar", + "the distinction between 'natural' and 'unnatural' is fraught with difficulties, insofar as xanthan gum is a product of microbial fermentation then it is no more 'unnatural' than alcohol or vinegar", + "the distinction between 'natural' and 'unnatural' is fraught with difficulties, insofar as xanthan gum is a product of microbial fermentation then it is no more 'unnatural' than alcohol or vinegar", + "insofar as xanthan gum is a product of microbial fermentation then it is no more 'unnatural' than alcohol or vinegar." + ] + }, + { + "ctxs": [ + { + "title": "What natural emulsifier can I use for almond milk?", + "text": "Your best bet for this is xanthan gum, which is an excellent stabiliser. Whilst the distinction between 'natural' and 'unnatural' is fraught with difficulties, insofar as xanthan gum is a product of microbial fermentation then it is no more 'unnatural' than alcohol or vinegar. Be careful not to use too much though (unless, of course, you want your drink to have the texture of mucus), you really only want to use about 0.4% of the volume of the liquid you're trying to stabilise: so if you have 500ml of milk then you would use 2g of gum. Add it to your liquid and use a blender or an immersion stick to incorporate, a few pulses should do, any more than that and you'll just incorporate air and you could just end up with an annoyingly stable foam!" + } + ], + "messages": [ + { + "role": "user", + "content": "What natural emulsifier can I use for almond milk?" + }, + { + "role": "assistant", + "content": "Your best bet for this is xanthan gum, which is an excellent stabiliser" + }, + { + "role": "user", + "content": "Do you have any other option instead of xanthan gum?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there a natural,vegan emulsifier I can use ?" + }, + { + "role": "assistant", + "content": "the distinction between 'natural' and 'unnatural' is fraught with difficulties, insofar as xanthan gum is a product of microbial fermentation then it is no more 'unnatural' than alcohol or vinegar" + }, + { + "role": "user", + "content": "Do we have any trouble in that" + } + ], + "answers": [ + "Be careful not to use too much though (unless, of course, you want your drink to have the texture of mucus", + "Be careful not to use too much though (unless, of course, you want your drink to have the texture of mucus", + "Your best bet for this is xanthan gum, which is an excellent stabiliser", + "use a blender or an immersion stick to incorporate, a few pulses should do, any more than that and you'll just incorporate air and you could just end up with an annoyingly stable foam!" + ] + }, + { + "ctxs": [ + { + "title": "What natural emulsifier can I use for almond milk?", + "text": "Your best bet for this is xanthan gum, which is an excellent stabiliser. Whilst the distinction between 'natural' and 'unnatural' is fraught with difficulties, insofar as xanthan gum is a product of microbial fermentation then it is no more 'unnatural' than alcohol or vinegar. Be careful not to use too much though (unless, of course, you want your drink to have the texture of mucus), you really only want to use about 0.4% of the volume of the liquid you're trying to stabilise: so if you have 500ml of milk then you would use 2g of gum. Add it to your liquid and use a blender or an immersion stick to incorporate, a few pulses should do, any more than that and you'll just incorporate air and you could just end up with an annoyingly stable foam!" + } + ], + "messages": [ + { + "role": "user", + "content": "What natural emulsifier can I use for almond milk?" + }, + { + "role": "assistant", + "content": "Your best bet for this is xanthan gum, which is an excellent stabiliser" + }, + { + "role": "user", + "content": "Do you have any other option instead of xanthan gum?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there a natural,vegan emulsifier I can use ?" + }, + { + "role": "assistant", + "content": "the distinction between 'natural' and 'unnatural' is fraught with difficulties, insofar as xanthan gum is a product of microbial fermentation then it is no more 'unnatural' than alcohol or vinegar" + }, + { + "role": "user", + "content": "Do we have any trouble in that" + }, + { + "role": "assistant", + "content": "Be careful not to use too much though (unless, of course, you want your drink to have the texture of mucus" + }, + { + "role": "user", + "content": "When we warm the milk for a warm drink or to put in my coffee-if it gets too hot the fat seperates from liquid part and its really gross.What to do for this?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Smoking without wood chips", + "text": "The meat doesn't really \"absorb\" the smoke, as much as the smoke sticks to the meat, for the most part.The real answer here is strictly what your preference is. While there are some preservative qualities that are delivered through smoking food, you should consider smoke a spice no different than salt, pepper, garlic powder, etc. Smoking food for two hours should be plenty for most people's palates. It is better to be a little light on the smoke than a little heavy (I know this from my own mistakes in the past)." + } + ], + "messages": [ + { + "role": "user", + "content": "Smoking without wood chips" + } + ], + "answers": [ + "The meat doesn't really \"absorb\" the smoke, as much as the smoke sticks to the meat, for the most part", + "The meat doesn't really \"absorb\" the smoke, as much as the smoke sticks to the meat, for the most part", + "The meat doesn't really \"absorb\" the smoke, as much as the smoke sticks to the meat, for the most part", + "The real answer here is strictly what your preference is" + ] + }, + { + "ctxs": [ + { + "title": "Smoking without wood chips", + "text": "The meat doesn't really \"absorb\" the smoke, as much as the smoke sticks to the meat, for the most part.The real answer here is strictly what your preference is. While there are some preservative qualities that are delivered through smoking food, you should consider smoke a spice no different than salt, pepper, garlic powder, etc. Smoking food for two hours should be plenty for most people's palates. It is better to be a little light on the smoke than a little heavy (I know this from my own mistakes in the past)." + } + ], + "messages": [ + { + "role": "user", + "content": "Smoking without wood chips" + }, + { + "role": "assistant", + "content": "The meat doesn't really \"absorb\" the smoke, as much as the smoke sticks to the meat, for the most part" + }, + { + "role": "user", + "content": "Would there be a significant difference in the flavor if I were to stop adding wood chips two hours into the smoking?" + } + ], + "answers": [ + "Smoking food for two hours should be plenty for most people's palates", + "Smoking food for two hours should be plenty for most people's palates", + "you should consider smoke a spice no different than salt, pepper, garlic powder, etc.", + "Smoking food for two hours should be plenty for most people's palates." + ] + }, + { + "ctxs": [ + { + "title": "Smoking without wood chips", + "text": "The meat doesn't really \"absorb\" the smoke, as much as the smoke sticks to the meat, for the most part.The real answer here is strictly what your preference is. While there are some preservative qualities that are delivered through smoking food, you should consider smoke a spice no different than salt, pepper, garlic powder, etc. Smoking food for two hours should be plenty for most people's palates. It is better to be a little light on the smoke than a little heavy (I know this from my own mistakes in the past)." + } + ], + "messages": [ + { + "role": "user", + "content": "Smoking without wood chips" + }, + { + "role": "assistant", + "content": "The meat doesn't really \"absorb\" the smoke, as much as the smoke sticks to the meat, for the most part" + }, + { + "role": "user", + "content": "Would there be a significant difference in the flavor if I were to stop adding wood chips two hours into the smoking?" + }, + { + "role": "assistant", + "content": "Smoking food for two hours should be plenty for most people's palates" + }, + { + "role": "user", + "content": "So have I been wasting money adding chips to the smoker for 6-8 hours?" + } + ], + "answers": [ + "The real answer here is strictly what your preference is", + "The real answer here is strictly what your preference is", + "The real answer here is strictly what your preference is", + "The real answer here is strictly what your preference is" + ] + }, + { + "ctxs": [ + { + "title": "Smoking without wood chips", + "text": "The meat doesn't really \"absorb\" the smoke, as much as the smoke sticks to the meat, for the most part.The real answer here is strictly what your preference is. While there are some preservative qualities that are delivered through smoking food, you should consider smoke a spice no different than salt, pepper, garlic powder, etc. Smoking food for two hours should be plenty for most people's palates. It is better to be a little light on the smoke than a little heavy (I know this from my own mistakes in the past)." + } + ], + "messages": [ + { + "role": "user", + "content": "Smoking without wood chips" + }, + { + "role": "assistant", + "content": "The meat doesn't really \"absorb\" the smoke, as much as the smoke sticks to the meat, for the most part" + }, + { + "role": "user", + "content": "Would there be a significant difference in the flavor if I were to stop adding wood chips two hours into the smoking?" + }, + { + "role": "assistant", + "content": "Smoking food for two hours should be plenty for most people's palates" + }, + { + "role": "user", + "content": "So have I been wasting money adding chips to the smoker for 6-8 hours?" + }, + { + "role": "assistant", + "content": "The real answer here is strictly what your preference is" + }, + { + "role": "user", + "content": "So what would the ideal time for smoking ribs?" + } + ], + "answers": [ + "Smoking food for two hours should be plenty for most people's palates. It is better to be a little light on the smoke than a little heavy", + "Smoking food for two hours should be plenty for most people's palates. It is better to be a little light on the smoke than a little heavy", + "The real answer here is strictly what your preference is.", + "Smoking food for two hours should be plenty for most people's palates." + ] + }, + { + "ctxs": [ + { + "title": "Are there any situations where untempered chocolate is better than tempered?", + "text": "Tempering is a process used to give solid chocolate a uniform appearance and texture, as well as to insure that those qualities are shelf-stable. Most commercially available chocolate is already tempered to some degree so that it has a pleasing appearance and texture for customers to enjoy right out of the box/bag.Tempering is required when the final product will be made of solid chocolate or the chocolate is a component in an unadulterated state, especially in candies that will sit at room temperature. These would include molded and enrobed chocolates such as chocolate bars, bonbons, leafs, and nests.Recipes that add chocolate to other ingredients such as dairy, flour, and sugar can be made with either tempered or untempered chocolate because the structure of the chocolate fat crystals is no longer the dominant source of structure and texture. Examples of this include cookies, brownies, ganache, ice cream, and cakes. There is no normal application where untempered chocolate is required and tempered chocolate could not be used. The only application I have been able to think of where untempered chocolate would be desired/required is something made for the express purpose of training and/or testing chocolatiers or chocolate tasting professionals." + } + ], + "messages": [ + { + "role": "user", + "content": "Are there any situations where untempered chocolate is better than tempered?" + } + ], + "answers": [ + "The only application I have been able to think of where untempered chocolate would be desired/required is something made for the express purpose of training and/or testing", + "The only application I have been able to think of where untempered chocolate would be desired/required is something made for the express purpose of training and/or testing", + "untempered chocolate would be desired/required is something made for the express purpose of training and/or testing chocolatiers or chocolate tasting professionals.", + "untempered chocolate would be desired/required is something made for the express purpose of training and/or testing chocolatiers or chocolate tasting professionals." + ] + }, + { + "ctxs": [ + { + "title": "Are there any situations where untempered chocolate is better than tempered?", + "text": "Tempering is a process used to give solid chocolate a uniform appearance and texture, as well as to insure that those qualities are shelf-stable. Most commercially available chocolate is already tempered to some degree so that it has a pleasing appearance and texture for customers to enjoy right out of the box/bag.Tempering is required when the final product will be made of solid chocolate or the chocolate is a component in an unadulterated state, especially in candies that will sit at room temperature. These would include molded and enrobed chocolates such as chocolate bars, bonbons, leafs, and nests.Recipes that add chocolate to other ingredients such as dairy, flour, and sugar can be made with either tempered or untempered chocolate because the structure of the chocolate fat crystals is no longer the dominant source of structure and texture. Examples of this include cookies, brownies, ganache, ice cream, and cakes. There is no normal application where untempered chocolate is required and tempered chocolate could not be used. The only application I have been able to think of where untempered chocolate would be desired/required is something made for the express purpose of training and/or testing chocolatiers or chocolate tasting professionals." + } + ], + "messages": [ + { + "role": "user", + "content": "Are there any situations where untempered chocolate is better than tempered?" + }, + { + "role": "assistant", + "content": "The only application I have been able to think of where untempered chocolate would be desired/required is something made for the express purpose of training and/or testing" + }, + { + "role": "user", + "content": "Are there any uses for it where I'd have to untemper the chocolate first?" + } + ], + "answers": [ + "There is no normal application where untempered chocolate is required and tempered chocolate could not be used", + "There is no normal application where untempered chocolate is required and tempered chocolate could not be used", + "There is no normal application where untempered chocolate is required and tempered chocolate could not be used.", + "There is no normal application where untempered chocolate is required" + ] + }, + { + "ctxs": [ + { + "title": "Are there any situations where untempered chocolate is better than tempered?", + "text": "Tempering is a process used to give solid chocolate a uniform appearance and texture, as well as to insure that those qualities are shelf-stable. Most commercially available chocolate is already tempered to some degree so that it has a pleasing appearance and texture for customers to enjoy right out of the box/bag.Tempering is required when the final product will be made of solid chocolate or the chocolate is a component in an unadulterated state, especially in candies that will sit at room temperature. These would include molded and enrobed chocolates such as chocolate bars, bonbons, leafs, and nests.Recipes that add chocolate to other ingredients such as dairy, flour, and sugar can be made with either tempered or untempered chocolate because the structure of the chocolate fat crystals is no longer the dominant source of structure and texture. Examples of this include cookies, brownies, ganache, ice cream, and cakes. There is no normal application where untempered chocolate is required and tempered chocolate could not be used. The only application I have been able to think of where untempered chocolate would be desired/required is something made for the express purpose of training and/or testing chocolatiers or chocolate tasting professionals." + } + ], + "messages": [ + { + "role": "user", + "content": "Are there any situations where untempered chocolate is better than tempered?" + }, + { + "role": "assistant", + "content": "The only application I have been able to think of where untempered chocolate would be desired/required is something made for the express purpose of training and/or testing" + }, + { + "role": "user", + "content": "Are there any uses for it where I'd have to untemper the chocolate first?" + }, + { + "role": "assistant", + "content": "There is no normal application where untempered chocolate is required and tempered chocolate could not be used" + }, + { + "role": "user", + "content": "Is there any technique to tempering chocolate to get that extra crunch or crack?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Are there any situations where untempered chocolate is better than tempered?", + "text": "Tempering is a process used to give solid chocolate a uniform appearance and texture, as well as to insure that those qualities are shelf-stable. Most commercially available chocolate is already tempered to some degree so that it has a pleasing appearance and texture for customers to enjoy right out of the box/bag.Tempering is required when the final product will be made of solid chocolate or the chocolate is a component in an unadulterated state, especially in candies that will sit at room temperature. These would include molded and enrobed chocolates such as chocolate bars, bonbons, leafs, and nests.Recipes that add chocolate to other ingredients such as dairy, flour, and sugar can be made with either tempered or untempered chocolate because the structure of the chocolate fat crystals is no longer the dominant source of structure and texture. Examples of this include cookies, brownies, ganache, ice cream, and cakes. There is no normal application where untempered chocolate is required and tempered chocolate could not be used. The only application I have been able to think of where untempered chocolate would be desired/required is something made for the express purpose of training and/or testing chocolatiers or chocolate tasting professionals." + } + ], + "messages": [ + { + "role": "user", + "content": "Are there any situations where untempered chocolate is better than tempered?" + }, + { + "role": "assistant", + "content": "The only application I have been able to think of where untempered chocolate would be desired/required is something made for the express purpose of training and/or testing" + }, + { + "role": "user", + "content": "Are there any uses for it where I'd have to untemper the chocolate first?" + }, + { + "role": "assistant", + "content": "There is no normal application where untempered chocolate is required and tempered chocolate could not be used" + }, + { + "role": "user", + "content": "Is there any technique to tempering chocolate to get that extra crunch or crack?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Does tempering change the taste of chocolate?" + } + ], + "answers": [ + "Tempering is a process used to give solid chocolate a uniform appearance and texture, as well as to insure that those qualities are shelf-stable", + "Tempering is a process used to give solid chocolate a uniform appearance and texture, as well as to insure that those qualities are shelf-stable", + "Tempering is a process used to give solid chocolate a uniform appearance and texture, as well as to insure that those qualities are shelf-stable", + "There is no normal application where untempered chocolate is required and tempered chocolate could not be used." + ] + }, + { + "ctxs": [ + { + "title": "Are there a better ways to crush biscuits/cookies than a rolling pin?", + "text": "Generally, I've only heard of the plastic bag or the food processor.I have seen people who just bash the packet of biscuits on the kitchen top. Jamie Oliver likes to do that with slabs of chocolate!Otherwise use a heavy duty snack-lock bag or else wrap the plastic bag in a tea towel.It helps to have a small hole for the air to escape." + } + ], + "messages": [ + { + "role": "user", + "content": "Are there a better ways to crush biscuits/cookies than a rolling pin?" + } + ], + "answers": [ + "the food processor.I have seen people who just bash the packet of biscuits on the kitchen top. Jamie Oliver likes to do that with slabs of chocolate", + "the food processor.I have seen people who just bash the packet of biscuits on the kitchen top. Jamie Oliver likes to do that with slabs of chocolate", + "Generally, I've only heard of the plastic bag or the food processor.", + "I've only heard of the plastic bag or the food processor.I have seen people who just bash the packet of biscuits on the kitchen top." + ] + }, + { + "ctxs": [ + { + "title": "Are there a better ways to crush biscuits/cookies than a rolling pin?", + "text": "Generally, I've only heard of the plastic bag or the food processor.I have seen people who just bash the packet of biscuits on the kitchen top. Jamie Oliver likes to do that with slabs of chocolate!Otherwise use a heavy duty snack-lock bag or else wrap the plastic bag in a tea towel.It helps to have a small hole for the air to escape." + } + ], + "messages": [ + { + "role": "user", + "content": "Are there a better ways to crush biscuits/cookies than a rolling pin?" + }, + { + "role": "assistant", + "content": "the food processor.I have seen people who just bash the packet of biscuits on the kitchen top. Jamie Oliver likes to do that with slabs of chocolate" + }, + { + "role": "user", + "content": "Can the old trick of putting biscuits (cookies or crackers to Americans) in a plastic bag and hitting them with a rolling pin be improved upon?" + } + ], + "answers": [ + "It helps to have a small hole for the air to escape", + "It helps to have a small hole for the air to escape", + "I've only heard of the plastic bag or the food processor.I have seen people who just bash the packet of biscuits on the kitchen top.", + "use a heavy duty snack-lock bag or else wrap the plastic bag in a tea towel." + ] + }, + { + "ctxs": [ + { + "title": "How to loosen peanut butter in a sauce", + "text": "If you add all the liquids and a big solid lump of peanut butter, you'll have a tough time getting it all smooth, as stirring the (thin) liquid parts won't affect the (solid) peanut butter lumps, and the lumps (once they're small enough) will just swim around your spoon and not break down further.You need to gradually dilute the peanut butter with the other hot liquids, stirring each time until the mixture is smooth. That way at each stage the liquids won't be vastly thinner than the peanut butter, so stirring will properly mix the two. Once the peanut butter mixture is thinned to the consistency of, say, mayonnaise, you'll be able to add the rest of the liquids.It's the same principle when making gravy from flour, fat and broth. If you add all the broth at once to the roux, you'll end up with lumpy gravy. But, if you add a bit of broth at a time, stirring until smooth each time, you'll never have lumps.To fix your problem in hindsight, try running it all through a coarse sieve, or use a potato masher on it." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I loosen peanut butter in a sauce?" + } + ], + "answers": [ + "ou need to gradually dilute the peanut butter with the other hot liquids, stirring each time until the mixture is smooth", + "ou need to gradually dilute the peanut butter with the other hot liquids, stirring each time until the mixture is smooth", + "You need to gradually dilute the peanut butter with the other hot liquids, stirring each time until the mixture is smooth.", + "You need to gradually dilute the peanut butter with the other hot liquids, stirring each time until the mixture is smooth." + ] + }, + { + "ctxs": [ + { + "title": "How to loosen peanut butter in a sauce", + "text": "If you add all the liquids and a big solid lump of peanut butter, you'll have a tough time getting it all smooth, as stirring the (thin) liquid parts won't affect the (solid) peanut butter lumps, and the lumps (once they're small enough) will just swim around your spoon and not break down further.You need to gradually dilute the peanut butter with the other hot liquids, stirring each time until the mixture is smooth. That way at each stage the liquids won't be vastly thinner than the peanut butter, so stirring will properly mix the two. Once the peanut butter mixture is thinned to the consistency of, say, mayonnaise, you'll be able to add the rest of the liquids.It's the same principle when making gravy from flour, fat and broth. If you add all the broth at once to the roux, you'll end up with lumpy gravy. But, if you add a bit of broth at a time, stirring until smooth each time, you'll never have lumps.To fix your problem in hindsight, try running it all through a coarse sieve, or use a potato masher on it." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I loosen peanut butter in a sauce?" + }, + { + "role": "assistant", + "content": "ou need to gradually dilute the peanut butter with the other hot liquids, stirring each time until the mixture is smooth" + }, + { + "role": "user", + "content": "I tried adding hot water to it but it was still clumpy even with whisking it frequently. Should I have used another liquid?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to loosen peanut butter in a sauce", + "text": "If you add all the liquids and a big solid lump of peanut butter, you'll have a tough time getting it all smooth, as stirring the (thin) liquid parts won't affect the (solid) peanut butter lumps, and the lumps (once they're small enough) will just swim around your spoon and not break down further.You need to gradually dilute the peanut butter with the other hot liquids, stirring each time until the mixture is smooth. That way at each stage the liquids won't be vastly thinner than the peanut butter, so stirring will properly mix the two. Once the peanut butter mixture is thinned to the consistency of, say, mayonnaise, you'll be able to add the rest of the liquids.It's the same principle when making gravy from flour, fat and broth. If you add all the broth at once to the roux, you'll end up with lumpy gravy. But, if you add a bit of broth at a time, stirring until smooth each time, you'll never have lumps.To fix your problem in hindsight, try running it all through a coarse sieve, or use a potato masher on it." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I loosen peanut butter in a sauce?" + }, + { + "role": "assistant", + "content": "ou need to gradually dilute the peanut butter with the other hot liquids, stirring each time until the mixture is smooth" + }, + { + "role": "user", + "content": "I tried adding hot water to it but it was still clumpy even with whisking it frequently. Should I have used another liquid?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Would it have turned out smoother if I added the liquid slowly instead of just dumping it in all at once?" + } + ], + "answers": [ + "To fix your problem in hindsight, try running it all through a coarse sieve, or use a potato masher on it", + "To fix your problem in hindsight, try running it all through a coarse sieve, or use a potato masher on it", + "If you add all the liquids and a big solid lump of peanut butter, you'll have a tough time getting it all smooth, as stirring the (thin) liquid parts won't affect the (solid) peanut butter lumps", + "You need to gradually dilute the peanut butter with the other hot liquids, stirring each time until the mixture is smooth." + ] + }, + { + "ctxs": [ + { + "title": "How to loosen peanut butter in a sauce", + "text": "If you add all the liquids and a big solid lump of peanut butter, you'll have a tough time getting it all smooth, as stirring the (thin) liquid parts won't affect the (solid) peanut butter lumps, and the lumps (once they're small enough) will just swim around your spoon and not break down further.You need to gradually dilute the peanut butter with the other hot liquids, stirring each time until the mixture is smooth. That way at each stage the liquids won't be vastly thinner than the peanut butter, so stirring will properly mix the two. Once the peanut butter mixture is thinned to the consistency of, say, mayonnaise, you'll be able to add the rest of the liquids.It's the same principle when making gravy from flour, fat and broth. If you add all the broth at once to the roux, you'll end up with lumpy gravy. But, if you add a bit of broth at a time, stirring until smooth each time, you'll never have lumps.To fix your problem in hindsight, try running it all through a coarse sieve, or use a potato masher on it." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I loosen peanut butter in a sauce?" + }, + { + "role": "assistant", + "content": "ou need to gradually dilute the peanut butter with the other hot liquids, stirring each time until the mixture is smooth" + }, + { + "role": "user", + "content": "I tried adding hot water to it but it was still clumpy even with whisking it frequently. Should I have used another liquid?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Would it have turned out smoother if I added the liquid slowly instead of just dumping it in all at once?" + }, + { + "role": "assistant", + "content": "To fix your problem in hindsight, try running it all through a coarse sieve, or use a potato masher on it" + }, + { + "role": "user", + "content": "Ahh okay, thank you for that. Would it help if the liquid was colder when added so I didn't have to sieve it afterward?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Deglaze in iron pan", + "text": "An occasional deglazing in a well seasoned cast iron pan is not a problem.I wouldn't do it in a brand new one, however.The pan continues to \"season itself\" each time you cook something in it.Cast iron pans are wastly superior to steel ones, for almost all applications." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I use water to deglaze an iron pan?" + } + ], + "answers": [ + "An occasional deglazing in a well seasoned cast iron pan is not a problem", + "An occasional deglazing in a well seasoned cast iron pan is not a problem", + "An occasional deglazing in a well seasoned cast iron pan is not a problem", + "An occasional deglazing in a well seasoned cast iron pan is not a problem" + ] + }, + { + "ctxs": [ + { + "title": "Deglaze in iron pan", + "text": "An occasional deglazing in a well seasoned cast iron pan is not a problem.I wouldn't do it in a brand new one, however.The pan continues to \"season itself\" each time you cook something in it.Cast iron pans are wastly superior to steel ones, for almost all applications." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I use water to deglaze an iron pan?" + }, + { + "role": "assistant", + "content": "An occasional deglazing in a well seasoned cast iron pan is not a problem" + }, + { + "role": "user", + "content": "Can I use wine to deglaze?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Deglaze in iron pan", + "text": "An occasional deglazing in a well seasoned cast iron pan is not a problem.I wouldn't do it in a brand new one, however.The pan continues to \"season itself\" each time you cook something in it.Cast iron pans are wastly superior to steel ones, for almost all applications." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I use water to deglaze an iron pan?" + }, + { + "role": "assistant", + "content": "An occasional deglazing in a well seasoned cast iron pan is not a problem" + }, + { + "role": "user", + "content": "Can I use wine to deglaze?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Will the acid hurt an iron pan?" + } + ], + "answers": [ + "Cast iron pans are wastly superior to steel ones, for almost all applications", + "Cast iron pans are wastly superior to steel ones, for almost all applications", + "Cast iron pans are wastly superior to steel ones, for almost all applications", + "Cast iron pans are wastly superior to steel ones, for almost all applications" + ] + }, + { + "ctxs": [ + { + "title": "Deglaze in iron pan", + "text": "An occasional deglazing in a well seasoned cast iron pan is not a problem.I wouldn't do it in a brand new one, however.The pan continues to \"season itself\" each time you cook something in it.Cast iron pans are wastly superior to steel ones, for almost all applications." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I use water to deglaze an iron pan?" + }, + { + "role": "assistant", + "content": "An occasional deglazing in a well seasoned cast iron pan is not a problem" + }, + { + "role": "user", + "content": "Can I use wine to deglaze?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Will the acid hurt an iron pan?" + }, + { + "role": "assistant", + "content": "Cast iron pans are wastly superior to steel ones, for almost all applications" + }, + { + "role": "user", + "content": "Does deglazing remove the seasoning from a cast iron pan?" + } + ], + "answers": [ + "The pan continues to \"season itself\" each time you cook something in it", + "The pan continues to \"season itself\" each time you cook something in it", + "An occasional deglazing in a well seasoned cast iron pan is not a problem", + "The pan continues to \"season itself\" each time you cook something in it" + ] + }, + { + "ctxs": [ + { + "title": "Deglaze in iron pan", + "text": "An occasional deglazing in a well seasoned cast iron pan is not a problem.I wouldn't do it in a brand new one, however.The pan continues to \"season itself\" each time you cook something in it.Cast iron pans are wastly superior to steel ones, for almost all applications." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I use water to deglaze an iron pan?" + }, + { + "role": "assistant", + "content": "An occasional deglazing in a well seasoned cast iron pan is not a problem" + }, + { + "role": "user", + "content": "Can I use wine to deglaze?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Will the acid hurt an iron pan?" + }, + { + "role": "assistant", + "content": "Cast iron pans are wastly superior to steel ones, for almost all applications" + }, + { + "role": "user", + "content": "Does deglazing remove the seasoning from a cast iron pan?" + }, + { + "role": "assistant", + "content": "The pan continues to \"season itself\" each time you cook something in it" + }, + { + "role": "user", + "content": "What are the benefits of a cast iron pan?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Deglaze in iron pan", + "text": "An occasional deglazing in a well seasoned cast iron pan is not a problem.I wouldn't do it in a brand new one, however.The pan continues to \"season itself\" each time you cook something in it.Cast iron pans are wastly superior to steel ones, for almost all applications." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I use water to deglaze an iron pan?" + }, + { + "role": "assistant", + "content": "An occasional deglazing in a well seasoned cast iron pan is not a problem" + }, + { + "role": "user", + "content": "Can I use wine to deglaze?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Will the acid hurt an iron pan?" + }, + { + "role": "assistant", + "content": "Cast iron pans are wastly superior to steel ones, for almost all applications" + }, + { + "role": "user", + "content": "Does deglazing remove the seasoning from a cast iron pan?" + }, + { + "role": "assistant", + "content": "The pan continues to \"season itself\" each time you cook something in it" + }, + { + "role": "user", + "content": "What are the benefits of a cast iron pan?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can I use water in a frying pan?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Refrigerate and separate patties", + "text": "The soft fats from your hamburger are still 'sticky' at refrigerator temps, but once frozen are solid enough that they no longer cling to the wax paper.I typically use either cling wrap or parchment paper and never have a problem with either when pulling the patties from the fridge." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I refrigerate burger patties so they will easily separate?" + } + ], + "answers": [ + "I typically use either cling wrap or parchment paper and never have a problem with either when pulling the patties from the fridge", + "I typically use either cling wrap or parchment paper and never have a problem with either when pulling the patties from the fridge", + "typically use either cling wrap or parchment paper and never have a problem with either when pulling the patties from the fridge", + "I typically use either cling wrap or parchment paper and never have a problem with either when pulling the patties from the fridge." + ] + }, + { + "ctxs": [ + { + "title": "Refrigerate and separate patties", + "text": "The soft fats from your hamburger are still 'sticky' at refrigerator temps, but once frozen are solid enough that they no longer cling to the wax paper.I typically use either cling wrap or parchment paper and never have a problem with either when pulling the patties from the fridge." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I refrigerate burger patties so they will easily separate?" + }, + { + "role": "assistant", + "content": "I typically use either cling wrap or parchment paper and never have a problem with either when pulling the patties from the fridge" + }, + { + "role": "user", + "content": "Do wax paper work? That is what I have been using and they separate fine in the freezer but stick to it when in the fridge." + } + ], + "answers": [ + "parchment paper and never have a problem with either when pulling the patties from the fridge", + "parchment paper and never have a problem with either when pulling the patties from the fridge", + "but once frozen are solid enough that they no longer cling to the wax paper.", + "I typically use either cling wrap or parchment paper and never have a problem with either when pulling the patties from the fridge." + ] + }, + { + "ctxs": [ + { + "title": "Refrigerate and separate patties", + "text": "The soft fats from your hamburger are still 'sticky' at refrigerator temps, but once frozen are solid enough that they no longer cling to the wax paper.I typically use either cling wrap or parchment paper and never have a problem with either when pulling the patties from the fridge." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I refrigerate burger patties so they will easily separate?" + }, + { + "role": "assistant", + "content": "I typically use either cling wrap or parchment paper and never have a problem with either when pulling the patties from the fridge" + }, + { + "role": "user", + "content": "Do wax paper work? That is what I have been using and they separate fine in the freezer but stick to it when in the fridge." + }, + { + "role": "assistant", + "content": "parchment paper and never have a problem with either when pulling the patties from the fridge" + }, + { + "role": "user", + "content": "Is parchment paper the same as wax paper?" + } + ], + "answers": [ + "wax paper", + "wax paper", + "wax paper", + "I typically use either cling wrap or parchment paper and never have a problem with either when pulling the patties from the fridge." + ] + }, + { + "ctxs": [ + { + "title": "Refrigerate and separate patties", + "text": "The soft fats from your hamburger are still 'sticky' at refrigerator temps, but once frozen are solid enough that they no longer cling to the wax paper.I typically use either cling wrap or parchment paper and never have a problem with either when pulling the patties from the fridge." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I refrigerate burger patties so they will easily separate?" + }, + { + "role": "assistant", + "content": "I typically use either cling wrap or parchment paper and never have a problem with either when pulling the patties from the fridge" + }, + { + "role": "user", + "content": "Do wax paper work? That is what I have been using and they separate fine in the freezer but stick to it when in the fridge." + }, + { + "role": "assistant", + "content": "parchment paper and never have a problem with either when pulling the patties from the fridge" + }, + { + "role": "user", + "content": "Is parchment paper the same as wax paper?" + }, + { + "role": "assistant", + "content": "wax paper" + }, + { + "role": "user", + "content": "I don't want to coat the wax paper with oil. Is there anything else I could do so that they separate easier in the fridge?" + } + ], + "answers": [ + "The soft fats from your hamburger are still 'sticky' at refrigerator temps, but once frozen are solid enough that they no longer cling to the wax paper", + "The soft fats from your hamburger are still 'sticky' at refrigerator temps, but once frozen are solid enough that they no longer cling to the wax paper", + "I typically use either cling wrap or parchment paper and never have a problem with either when pulling the patties from the fridge.", + "The soft fats from your hamburger are still 'sticky' at refrigerator temps, but once frozen are solid enough that they no longer cling to the wax paper." + ] + }, + { + "ctxs": [ + { + "title": "Refrigerate and separate patties", + "text": "The soft fats from your hamburger are still 'sticky' at refrigerator temps, but once frozen are solid enough that they no longer cling to the wax paper.I typically use either cling wrap or parchment paper and never have a problem with either when pulling the patties from the fridge." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I refrigerate burger patties so they will easily separate?" + }, + { + "role": "assistant", + "content": "I typically use either cling wrap or parchment paper and never have a problem with either when pulling the patties from the fridge" + }, + { + "role": "user", + "content": "Do wax paper work? That is what I have been using and they separate fine in the freezer but stick to it when in the fridge." + }, + { + "role": "assistant", + "content": "parchment paper and never have a problem with either when pulling the patties from the fridge" + }, + { + "role": "user", + "content": "Is parchment paper the same as wax paper?" + }, + { + "role": "assistant", + "content": "wax paper" + }, + { + "role": "user", + "content": "I don't want to coat the wax paper with oil. Is there anything else I could do so that they separate easier in the fridge?" + }, + { + "role": "assistant", + "content": "The soft fats from your hamburger are still 'sticky' at refrigerator temps, but once frozen are solid enough that they no longer cling to the wax paper" + }, + { + "role": "user", + "content": "Are the peppers, onions, and spices I put in the patties affect them at all in terms of sticking to the wax paper in the fridge?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Refrigerate and separate patties", + "text": "The soft fats from your hamburger are still 'sticky' at refrigerator temps, but once frozen are solid enough that they no longer cling to the wax paper.I typically use either cling wrap or parchment paper and never have a problem with either when pulling the patties from the fridge." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I refrigerate burger patties so they will easily separate?" + }, + { + "role": "assistant", + "content": "I typically use either cling wrap or parchment paper and never have a problem with either when pulling the patties from the fridge" + }, + { + "role": "user", + "content": "Do wax paper work? That is what I have been using and they separate fine in the freezer but stick to it when in the fridge." + }, + { + "role": "assistant", + "content": "parchment paper and never have a problem with either when pulling the patties from the fridge" + }, + { + "role": "user", + "content": "Is parchment paper the same as wax paper?" + }, + { + "role": "assistant", + "content": "wax paper" + }, + { + "role": "user", + "content": "I don't want to coat the wax paper with oil. Is there anything else I could do so that they separate easier in the fridge?" + }, + { + "role": "assistant", + "content": "The soft fats from your hamburger are still 'sticky' at refrigerator temps, but once frozen are solid enough that they no longer cling to the wax paper" + }, + { + "role": "user", + "content": "Are the peppers, onions, and spices I put in the patties affect them at all in terms of sticking to the wax paper in the fridge?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Any other tips for separating patties in the fridge?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can Escallion be replaced by onion?", + "text": "Escallion = scallion = green onion.I think it's possible to substitute regular onions in some situations, but there are a lot of variables.First off, scallions have a sharper, more grassy flavor than onions, though they're not as strong.Then there's the question of which kind of onion you want to substitute. White onions have some of that same sharp flavor, and are quite strong. Yellow onions are much milder and sweeter, and might not be such a close flavor match. Red onions are somewhere in between, in my experience. I would probably try white onion, but in much smaller quantity than called for of scallions.It's also important to consider how the scallions are being used. If they're being cooked into the recipe, that's very different than if they're being added right at the end, or even as a garnish. I think the substitution is less of an issue if the scallions are to be cooked. If they're to be more or less raw, I'd suggest white onion, not too much of it, and sliced very very thinly, as a raw white onion is really strong.Whatever you try, bear in mind that it won't be exactly the same. But that certainly doesn't mean it'll be bad--just different." + } + ], + "messages": [ + { + "role": "user", + "content": "Can Escallion be replaced by onion?" + } + ], + "answers": [ + "I think it's possible to substitute regular onions in some situations, but there are a lot of variables", + "I think it's possible to substitute regular onions in some situations, but there are a lot of variables", + "Escallion = scallion = green onion.", + "it's possible to substitute regular onions in some situations, but there are a lot of variables." + ] + }, + { + "ctxs": [ + { + "title": "Can Escallion be replaced by onion?", + "text": "Escallion = scallion = green onion.I think it's possible to substitute regular onions in some situations, but there are a lot of variables.First off, scallions have a sharper, more grassy flavor than onions, though they're not as strong.Then there's the question of which kind of onion you want to substitute. White onions have some of that same sharp flavor, and are quite strong. Yellow onions are much milder and sweeter, and might not be such a close flavor match. Red onions are somewhere in between, in my experience. I would probably try white onion, but in much smaller quantity than called for of scallions.It's also important to consider how the scallions are being used. If they're being cooked into the recipe, that's very different than if they're being added right at the end, or even as a garnish. I think the substitution is less of an issue if the scallions are to be cooked. If they're to be more or less raw, I'd suggest white onion, not too much of it, and sliced very very thinly, as a raw white onion is really strong.Whatever you try, bear in mind that it won't be exactly the same. But that certainly doesn't mean it'll be bad--just different." + } + ], + "messages": [ + { + "role": "user", + "content": "Can Escallion be replaced by onion?" + }, + { + "role": "assistant", + "content": "I think it's possible to substitute regular onions in some situations, but there are a lot of variables" + }, + { + "role": "user", + "content": "What are some of the variables?" + } + ], + "answers": [ + "First off, scallions have a sharper, more grassy flavor than onions, though they're not as strong", + "First off, scallions have a sharper, more grassy flavor than onions, though they're not as strong", + "First off, scallions have a sharper, more grassy flavor than onions, though they're not as strong", + "callions have a sharper, more grassy flavor than onions, though they're not as strong.Then there's the question of which kind of onion you want to substitute." + ] + }, + { + "ctxs": [ + { + "title": "Can Escallion be replaced by onion?", + "text": "Escallion = scallion = green onion.I think it's possible to substitute regular onions in some situations, but there are a lot of variables.First off, scallions have a sharper, more grassy flavor than onions, though they're not as strong.Then there's the question of which kind of onion you want to substitute. White onions have some of that same sharp flavor, and are quite strong. Yellow onions are much milder and sweeter, and might not be such a close flavor match. Red onions are somewhere in between, in my experience. I would probably try white onion, but in much smaller quantity than called for of scallions.It's also important to consider how the scallions are being used. If they're being cooked into the recipe, that's very different than if they're being added right at the end, or even as a garnish. I think the substitution is less of an issue if the scallions are to be cooked. If they're to be more or less raw, I'd suggest white onion, not too much of it, and sliced very very thinly, as a raw white onion is really strong.Whatever you try, bear in mind that it won't be exactly the same. But that certainly doesn't mean it'll be bad--just different." + } + ], + "messages": [ + { + "role": "user", + "content": "Can Escallion be replaced by onion?" + }, + { + "role": "assistant", + "content": "I think it's possible to substitute regular onions in some situations, but there are a lot of variables" + }, + { + "role": "user", + "content": "What are some of the variables?" + }, + { + "role": "assistant", + "content": "First off, scallions have a sharper, more grassy flavor than onions, though they're not as strong" + }, + { + "role": "user", + "content": "Do they taste sweet?" + } + ], + "answers": [ + "Yellow onions are much milder and sweeter", + "Yellow onions are much milder and sweeter", + "scallions have a sharper, more grassy flavor than onions,", + "Yellow onions are much milder and sweeter," + ] + }, + { + "ctxs": [ + { + "title": "Can Escallion be replaced by onion?", + "text": "Escallion = scallion = green onion.I think it's possible to substitute regular onions in some situations, but there are a lot of variables.First off, scallions have a sharper, more grassy flavor than onions, though they're not as strong.Then there's the question of which kind of onion you want to substitute. White onions have some of that same sharp flavor, and are quite strong. Yellow onions are much milder and sweeter, and might not be such a close flavor match. Red onions are somewhere in between, in my experience. I would probably try white onion, but in much smaller quantity than called for of scallions.It's also important to consider how the scallions are being used. If they're being cooked into the recipe, that's very different than if they're being added right at the end, or even as a garnish. I think the substitution is less of an issue if the scallions are to be cooked. If they're to be more or less raw, I'd suggest white onion, not too much of it, and sliced very very thinly, as a raw white onion is really strong.Whatever you try, bear in mind that it won't be exactly the same. But that certainly doesn't mean it'll be bad--just different." + } + ], + "messages": [ + { + "role": "user", + "content": "Can Escallion be replaced by onion?" + }, + { + "role": "assistant", + "content": "I think it's possible to substitute regular onions in some situations, but there are a lot of variables" + }, + { + "role": "user", + "content": "What are some of the variables?" + }, + { + "role": "assistant", + "content": "First off, scallions have a sharper, more grassy flavor than onions, though they're not as strong" + }, + { + "role": "user", + "content": "Do they taste sweet?" + }, + { + "role": "assistant", + "content": "Yellow onions are much milder and sweeter" + }, + { + "role": "user", + "content": "Can i use green onions instead of yellow onions?" + } + ], + "answers": [ + "scallions have a sharper, more grassy flavor than onions, though they're not as strong", + "scallions have a sharper, more grassy flavor than onions, though they're not as strong", + "It's also important to consider how the scallions are being used.", + "it's possible to substitute regular onions in some situations, but there are a lot of variables.First off, scallions have a sharper, more grassy flavor than onions, though they're not as strong" + ] + }, + { + "ctxs": [ + { + "title": "Can Escallion be replaced by onion?", + "text": "Escallion = scallion = green onion.I think it's possible to substitute regular onions in some situations, but there are a lot of variables.First off, scallions have a sharper, more grassy flavor than onions, though they're not as strong.Then there's the question of which kind of onion you want to substitute. White onions have some of that same sharp flavor, and are quite strong. Yellow onions are much milder and sweeter, and might not be such a close flavor match. Red onions are somewhere in between, in my experience. I would probably try white onion, but in much smaller quantity than called for of scallions.It's also important to consider how the scallions are being used. If they're being cooked into the recipe, that's very different than if they're being added right at the end, or even as a garnish. I think the substitution is less of an issue if the scallions are to be cooked. If they're to be more or less raw, I'd suggest white onion, not too much of it, and sliced very very thinly, as a raw white onion is really strong.Whatever you try, bear in mind that it won't be exactly the same. But that certainly doesn't mean it'll be bad--just different." + } + ], + "messages": [ + { + "role": "user", + "content": "Can Escallion be replaced by onion?" + }, + { + "role": "assistant", + "content": "I think it's possible to substitute regular onions in some situations, but there are a lot of variables" + }, + { + "role": "user", + "content": "What are some of the variables?" + }, + { + "role": "assistant", + "content": "First off, scallions have a sharper, more grassy flavor than onions, though they're not as strong" + }, + { + "role": "user", + "content": "Do they taste sweet?" + }, + { + "role": "assistant", + "content": "Yellow onions are much milder and sweeter" + }, + { + "role": "user", + "content": "Can i use green onions instead of yellow onions?" + }, + { + "role": "assistant", + "content": "scallions have a sharper, more grassy flavor than onions, though they're not as strong" + }, + { + "role": "user", + "content": "Will they make my eyes water?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can Escallion be replaced by onion?", + "text": "Escallion = scallion = green onion.I think it's possible to substitute regular onions in some situations, but there are a lot of variables.First off, scallions have a sharper, more grassy flavor than onions, though they're not as strong.Then there's the question of which kind of onion you want to substitute. White onions have some of that same sharp flavor, and are quite strong. Yellow onions are much milder and sweeter, and might not be such a close flavor match. Red onions are somewhere in between, in my experience. I would probably try white onion, but in much smaller quantity than called for of scallions.It's also important to consider how the scallions are being used. If they're being cooked into the recipe, that's very different than if they're being added right at the end, or even as a garnish. I think the substitution is less of an issue if the scallions are to be cooked. If they're to be more or less raw, I'd suggest white onion, not too much of it, and sliced very very thinly, as a raw white onion is really strong.Whatever you try, bear in mind that it won't be exactly the same. But that certainly doesn't mean it'll be bad--just different." + } + ], + "messages": [ + { + "role": "user", + "content": "Can Escallion be replaced by onion?" + }, + { + "role": "assistant", + "content": "I think it's possible to substitute regular onions in some situations, but there are a lot of variables" + }, + { + "role": "user", + "content": "What are some of the variables?" + }, + { + "role": "assistant", + "content": "First off, scallions have a sharper, more grassy flavor than onions, though they're not as strong" + }, + { + "role": "user", + "content": "Do they taste sweet?" + }, + { + "role": "assistant", + "content": "Yellow onions are much milder and sweeter" + }, + { + "role": "user", + "content": "Can i use green onions instead of yellow onions?" + }, + { + "role": "assistant", + "content": "scallions have a sharper, more grassy flavor than onions, though they're not as strong" + }, + { + "role": "user", + "content": "Will they make my eyes water?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can I find the different varieties in the same section at the grocery store?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can Escallion be replaced by onion?", + "text": "Escallion = scallion = green onion.I think it's possible to substitute regular onions in some situations, but there are a lot of variables.First off, scallions have a sharper, more grassy flavor than onions, though they're not as strong.Then there's the question of which kind of onion you want to substitute. White onions have some of that same sharp flavor, and are quite strong. Yellow onions are much milder and sweeter, and might not be such a close flavor match. Red onions are somewhere in between, in my experience. I would probably try white onion, but in much smaller quantity than called for of scallions.It's also important to consider how the scallions are being used. If they're being cooked into the recipe, that's very different than if they're being added right at the end, or even as a garnish. I think the substitution is less of an issue if the scallions are to be cooked. If they're to be more or less raw, I'd suggest white onion, not too much of it, and sliced very very thinly, as a raw white onion is really strong.Whatever you try, bear in mind that it won't be exactly the same. But that certainly doesn't mean it'll be bad--just different." + } + ], + "messages": [ + { + "role": "user", + "content": "Can Escallion be replaced by onion?" + }, + { + "role": "assistant", + "content": "I think it's possible to substitute regular onions in some situations, but there are a lot of variables" + }, + { + "role": "user", + "content": "What are some of the variables?" + }, + { + "role": "assistant", + "content": "First off, scallions have a sharper, more grassy flavor than onions, though they're not as strong" + }, + { + "role": "user", + "content": "Do they taste sweet?" + }, + { + "role": "assistant", + "content": "Yellow onions are much milder and sweeter" + }, + { + "role": "user", + "content": "Can i use green onions instead of yellow onions?" + }, + { + "role": "assistant", + "content": "scallions have a sharper, more grassy flavor than onions, though they're not as strong" + }, + { + "role": "user", + "content": "Will they make my eyes water?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can I find the different varieties in the same section at the grocery store?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are Escallion onions round or long, in a stalk?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Using xanthan gum", + "text": "Xanthan gum is made by the fermentation of glucose, sucrose, or lactose by Xanthomonas campestris bacteria. It's a fairly recent discovery (sometime in the 1960s) so it doesn't have a long history like yogurt, bread or beer does but it's still a fermentation food product using bacteria or fungi like many other foods. I have no idea whether everyone considers it natural but it's commonly used in baking gluten-free bread plus it's found in a wide range of food products. In gluten-free bread, it's used to provide the stability maintaining the bread structure (in absence of gluten's ability) for leavening by carbon dioxide from yeast. So a goodly sized group of people on the recent gluten-free fad who want to eat natural should be happy with you using it.One caution: Although I've never heard of someone being allergic to xanthan gum, the substrate the bacteria is grown on includes corn or wheat. For someone with extreme sensitivity to corn or wheat, it's possible (though extremely rare) that an allergic reaction could be triggered. You can get around this by buying xanthan gum grown on lactose instead. I'm not sure how easy it is to find it as I've only been able to buy xanthan gum with no info on what substrate was used." + } + ], + "messages": [ + { + "role": "user", + "content": "can I use Xanthan gum as a stabilizing agent in sauces ?" + } + ], + "answers": [ + "I have no idea whether everyone considers it natural but it's commonly used in baking gluten-free bread plus it's found in a wide range of food products", + "I have no idea whether everyone considers it natural but it's commonly used in baking gluten-free bread plus it's found in a wide range of food products", + "I have no idea whether everyone considers it natural but it's commonly used in baking gluten-free bread plus it's found in a wide range of food products", + "it is to find it as I've only been able to buy xanthan gum with no info on what substrate was used." + ] + }, + { + "ctxs": [ + { + "title": "Using xanthan gum", + "text": "Xanthan gum is made by the fermentation of glucose, sucrose, or lactose by Xanthomonas campestris bacteria. It's a fairly recent discovery (sometime in the 1960s) so it doesn't have a long history like yogurt, bread or beer does but it's still a fermentation food product using bacteria or fungi like many other foods. I have no idea whether everyone considers it natural but it's commonly used in baking gluten-free bread plus it's found in a wide range of food products. In gluten-free bread, it's used to provide the stability maintaining the bread structure (in absence of gluten's ability) for leavening by carbon dioxide from yeast. So a goodly sized group of people on the recent gluten-free fad who want to eat natural should be happy with you using it.One caution: Although I've never heard of someone being allergic to xanthan gum, the substrate the bacteria is grown on includes corn or wheat. For someone with extreme sensitivity to corn or wheat, it's possible (though extremely rare) that an allergic reaction could be triggered. You can get around this by buying xanthan gum grown on lactose instead. I'm not sure how easy it is to find it as I've only been able to buy xanthan gum with no info on what substrate was used." + } + ], + "messages": [ + { + "role": "user", + "content": "can I use Xanthan gum as a stabilizing agent in sauces ?" + }, + { + "role": "assistant", + "content": "I have no idea whether everyone considers it natural but it's commonly used in baking gluten-free bread plus it's found in a wide range of food products" + }, + { + "role": "user", + "content": "Do You have a suggestion for another thing I can use to stabilize sauces ?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Using xanthan gum", + "text": "Xanthan gum is made by the fermentation of glucose, sucrose, or lactose by Xanthomonas campestris bacteria. It's a fairly recent discovery (sometime in the 1960s) so it doesn't have a long history like yogurt, bread or beer does but it's still a fermentation food product using bacteria or fungi like many other foods. I have no idea whether everyone considers it natural but it's commonly used in baking gluten-free bread plus it's found in a wide range of food products. In gluten-free bread, it's used to provide the stability maintaining the bread structure (in absence of gluten's ability) for leavening by carbon dioxide from yeast. So a goodly sized group of people on the recent gluten-free fad who want to eat natural should be happy with you using it.One caution: Although I've never heard of someone being allergic to xanthan gum, the substrate the bacteria is grown on includes corn or wheat. For someone with extreme sensitivity to corn or wheat, it's possible (though extremely rare) that an allergic reaction could be triggered. You can get around this by buying xanthan gum grown on lactose instead. I'm not sure how easy it is to find it as I've only been able to buy xanthan gum with no info on what substrate was used." + } + ], + "messages": [ + { + "role": "user", + "content": "can I use Xanthan gum as a stabilizing agent in sauces ?" + }, + { + "role": "assistant", + "content": "I have no idea whether everyone considers it natural but it's commonly used in baking gluten-free bread plus it's found in a wide range of food products" + }, + { + "role": "user", + "content": "Do You have a suggestion for another thing I can use to stabilize sauces ?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "So why do people frown upon the use of Xanthan gum ?" + } + ], + "answers": [ + "the substrate the bacteria is grown on includes corn or wheat. For someone with extreme sensitivity to corn or wheat, it's possible", + "the substrate the bacteria is grown on includes corn or wheat. For someone with extreme sensitivity to corn or wheat, it's possible", + "the substrate the bacteria is grown on includes corn or wheat. For someone with extreme sensitivity to corn or wheat, it's possible", + "Xanthan gum is made by the fermentation of glucose, sucrose, or lactose by Xanthomonas campestris bacteria." + ] + }, + { + "ctxs": [ + { + "title": "How to peel peaches?", + "text": "By far the easiest method is to use a pan of hot water and a bowl of ice water. Essentially, bring a pan of water (enough water to cover the peach to a boil. Meanwhile, with a sharp knife, make a small 'X' shaped incision in the top and bottom of each peach. When the water is boiling gently place a few of the peaches into the water and simmer for around 20 seconds, just until the skin can be seen coming away. At this point use a slotted spoon to remove the fruit from the boiling water and place them in the ice water. After 20 or 30 seconds you should be able to remove the skin with your fingers.The same technique is used with tomatoes" + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best/easiest method to peel peaches?" + } + ], + "answers": [ + "By far the easiest method is to use a pan of hot water and a bowl of ice water", + "By far the easiest method is to use a pan of hot water and a bowl of ice water", + "the easiest method is to use a pan of hot water and a bowl of ice water.", + "make a small 'X' shaped incision in the top and bottom of each peach. When the water is boiling gently place a few of the peaches into the water and simmer for around 20 seconds" + ] + }, + { + "ctxs": [ + { + "title": "How to peel peaches?", + "text": "By far the easiest method is to use a pan of hot water and a bowl of ice water. Essentially, bring a pan of water (enough water to cover the peach to a boil. Meanwhile, with a sharp knife, make a small 'X' shaped incision in the top and bottom of each peach. When the water is boiling gently place a few of the peaches into the water and simmer for around 20 seconds, just until the skin can be seen coming away. At this point use a slotted spoon to remove the fruit from the boiling water and place them in the ice water. After 20 or 30 seconds you should be able to remove the skin with your fingers.The same technique is used with tomatoes" + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best/easiest method to peel peaches?" + }, + { + "role": "assistant", + "content": "By far the easiest method is to use a pan of hot water and a bowl of ice water" + }, + { + "role": "user", + "content": "Do I submerge the peaches in the water?" + } + ], + "answers": [ + "When the water is boiling gently place a few of the peaches into the water and simmer for around 20 seconds, just until the skin can be seen coming away", + "When the water is boiling gently place a few of the peaches into the water and simmer for around 20 seconds, just until the skin can be seen coming away", + "When the water is boiling gently place a few of the peaches into the water and simmer for around 20 seconds, just until the skin can be seen coming away", + "When the water is boiling gently place a few of the peaches into the water and simmer for around 20 seconds," + ] + }, + { + "ctxs": [ + { + "title": "How to peel peaches?", + "text": "By far the easiest method is to use a pan of hot water and a bowl of ice water. Essentially, bring a pan of water (enough water to cover the peach to a boil. Meanwhile, with a sharp knife, make a small 'X' shaped incision in the top and bottom of each peach. When the water is boiling gently place a few of the peaches into the water and simmer for around 20 seconds, just until the skin can be seen coming away. At this point use a slotted spoon to remove the fruit from the boiling water and place them in the ice water. After 20 or 30 seconds you should be able to remove the skin with your fingers.The same technique is used with tomatoes" + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best/easiest method to peel peaches?" + }, + { + "role": "assistant", + "content": "By far the easiest method is to use a pan of hot water and a bowl of ice water" + }, + { + "role": "user", + "content": "Do I submerge the peaches in the water?" + }, + { + "role": "assistant", + "content": "When the water is boiling gently place a few of the peaches into the water and simmer for around 20 seconds, just until the skin can be seen coming away" + }, + { + "role": "user", + "content": "Do you peel the skin off with your hands?" + } + ], + "answers": [ + "you should be able to remove the skin with your fingers", + "you should be able to remove the skin with your fingers", + "use a slotted spoon to remove the fruit from the boiling water and place them in the ice water. After 20 or 30 seconds you should be able to remove the skin with your fingers", + "After 20 or 30 seconds you should be able to remove the skin with your fingers." + ] + }, + { + "ctxs": [ + { + "title": "How to peel peaches?", + "text": "By far the easiest method is to use a pan of hot water and a bowl of ice water. Essentially, bring a pan of water (enough water to cover the peach to a boil. Meanwhile, with a sharp knife, make a small 'X' shaped incision in the top and bottom of each peach. When the water is boiling gently place a few of the peaches into the water and simmer for around 20 seconds, just until the skin can be seen coming away. At this point use a slotted spoon to remove the fruit from the boiling water and place them in the ice water. After 20 or 30 seconds you should be able to remove the skin with your fingers.The same technique is used with tomatoes" + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best/easiest method to peel peaches?" + }, + { + "role": "assistant", + "content": "By far the easiest method is to use a pan of hot water and a bowl of ice water" + }, + { + "role": "user", + "content": "Do I submerge the peaches in the water?" + }, + { + "role": "assistant", + "content": "When the water is boiling gently place a few of the peaches into the water and simmer for around 20 seconds, just until the skin can be seen coming away" + }, + { + "role": "user", + "content": "Do you peel the skin off with your hands?" + }, + { + "role": "assistant", + "content": "you should be able to remove the skin with your fingers" + }, + { + "role": "user", + "content": "Will using this method cook the peaches somewhat?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to peel peaches?", + "text": "By far the easiest method is to use a pan of hot water and a bowl of ice water. Essentially, bring a pan of water (enough water to cover the peach to a boil. Meanwhile, with a sharp knife, make a small 'X' shaped incision in the top and bottom of each peach. When the water is boiling gently place a few of the peaches into the water and simmer for around 20 seconds, just until the skin can be seen coming away. At this point use a slotted spoon to remove the fruit from the boiling water and place them in the ice water. After 20 or 30 seconds you should be able to remove the skin with your fingers.The same technique is used with tomatoes" + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best/easiest method to peel peaches?" + }, + { + "role": "assistant", + "content": "By far the easiest method is to use a pan of hot water and a bowl of ice water" + }, + { + "role": "user", + "content": "Do I submerge the peaches in the water?" + }, + { + "role": "assistant", + "content": "When the water is boiling gently place a few of the peaches into the water and simmer for around 20 seconds, just until the skin can be seen coming away" + }, + { + "role": "user", + "content": "Do you peel the skin off with your hands?" + }, + { + "role": "assistant", + "content": "you should be able to remove the skin with your fingers" + }, + { + "role": "user", + "content": "Will using this method cook the peaches somewhat?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you put it in the ice water before or after you peel the skin with your hands?" + } + ], + "answers": [ + "use a slotted spoon to remove the fruit from the boiling water and place them in the ice water", + "use a slotted spoon to remove the fruit from the boiling water and place them in the ice water", + "remove the fruit from the boiling water and place them in the ice water. After 20 or 30 seconds you should be able to remove the skin with your fingers.", + "use a slotted spoon to remove the fruit from the boiling water and place them in the ice water" + ] + }, + { + "ctxs": [ + { + "title": "How to peel peaches?", + "text": "By far the easiest method is to use a pan of hot water and a bowl of ice water. Essentially, bring a pan of water (enough water to cover the peach to a boil. Meanwhile, with a sharp knife, make a small 'X' shaped incision in the top and bottom of each peach. When the water is boiling gently place a few of the peaches into the water and simmer for around 20 seconds, just until the skin can be seen coming away. At this point use a slotted spoon to remove the fruit from the boiling water and place them in the ice water. After 20 or 30 seconds you should be able to remove the skin with your fingers.The same technique is used with tomatoes" + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best/easiest method to peel peaches?" + }, + { + "role": "assistant", + "content": "By far the easiest method is to use a pan of hot water and a bowl of ice water" + }, + { + "role": "user", + "content": "Do I submerge the peaches in the water?" + }, + { + "role": "assistant", + "content": "When the water is boiling gently place a few of the peaches into the water and simmer for around 20 seconds, just until the skin can be seen coming away" + }, + { + "role": "user", + "content": "Do you peel the skin off with your hands?" + }, + { + "role": "assistant", + "content": "you should be able to remove the skin with your fingers" + }, + { + "role": "user", + "content": "Will using this method cook the peaches somewhat?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you put it in the ice water before or after you peel the skin with your hands?" + }, + { + "role": "assistant", + "content": "use a slotted spoon to remove the fruit from the boiling water and place them in the ice water" + }, + { + "role": "user", + "content": "What else should I know about this method?" + } + ], + "answers": [ + "The same technique is used with tomatoes", + "The same technique is used with tomatoes", + "The same technique is used with tomatoes", + "The same technique is used with tomatoes" + ] + }, + { + "ctxs": [ + { + "title": "Frying Eggs\u2014Sticking to the Pan", + "text": "I like to use low heat and a lid on a teflon pan. The lid helps the top side of the egg set faster, and prevents the underside from over cooking. Of course, this is easier if you have a glass lid. (also, as others have noted, it is important to add fat and to preheat the pan)" + } + ], + "messages": [ + { + "role": "user", + "content": "How do I keep a sunny side up egg from sticking to my pan but get it to cook all the way through the white?" + } + ], + "answers": [ + "use low heat and a lid on a teflon pan", + "use low heat and a lid on a teflon pan", + "I like to use low heat and a lid on a teflon pan. The lid helps the top side of the egg set faster, and prevents the underside from over cooking.", + "I like to use low heat and a lid on a teflon pan" + ] + }, + { + "ctxs": [ + { + "title": "Frying Eggs\u2014Sticking to the Pan", + "text": "I like to use low heat and a lid on a teflon pan. The lid helps the top side of the egg set faster, and prevents the underside from over cooking. Of course, this is easier if you have a glass lid. (also, as others have noted, it is important to add fat and to preheat the pan)" + } + ], + "messages": [ + { + "role": "user", + "content": "How do I keep a sunny side up egg from sticking to my pan but get it to cook all the way through the white?" + }, + { + "role": "assistant", + "content": "use low heat and a lid on a teflon pan" + }, + { + "role": "user", + "content": "I have tried it with a teflon pan as well as cast-iron. Is the heat level my problem or do I need to also add like butter or oil?" + } + ], + "answers": [ + "it is important to add fat and to preheat the pan", + "it is important to add fat and to preheat the pan", + "I like to use low heat and a lid on a teflon pan. The lid helps the top side of the egg set faster, and prevents the underside from over cooking.", + "as others have noted, it is important to add fat and to preheat the pan" + ] + }, + { + "ctxs": [ + { + "title": "Frying Eggs\u2014Sticking to the Pan", + "text": "I like to use low heat and a lid on a teflon pan. The lid helps the top side of the egg set faster, and prevents the underside from over cooking. Of course, this is easier if you have a glass lid. (also, as others have noted, it is important to add fat and to preheat the pan)" + } + ], + "messages": [ + { + "role": "user", + "content": "How do I keep a sunny side up egg from sticking to my pan but get it to cook all the way through the white?" + }, + { + "role": "assistant", + "content": "use low heat and a lid on a teflon pan" + }, + { + "role": "user", + "content": "I have tried it with a teflon pan as well as cast-iron. Is the heat level my problem or do I need to also add like butter or oil?" + }, + { + "role": "assistant", + "content": "it is important to add fat and to preheat the pan" + }, + { + "role": "user", + "content": "So I should add a fat to the pan and then add the egg after the pan has heated. Any other advice for making sure it doesn't stick but cooks all the way through?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Frying Eggs\u2014Sticking to the Pan", + "text": "I like to use low heat and a lid on a teflon pan. The lid helps the top side of the egg set faster, and prevents the underside from over cooking. Of course, this is easier if you have a glass lid. (also, as others have noted, it is important to add fat and to preheat the pan)" + } + ], + "messages": [ + { + "role": "user", + "content": "How do I keep a sunny side up egg from sticking to my pan but get it to cook all the way through the white?" + }, + { + "role": "assistant", + "content": "use low heat and a lid on a teflon pan" + }, + { + "role": "user", + "content": "I have tried it with a teflon pan as well as cast-iron. Is the heat level my problem or do I need to also add like butter or oil?" + }, + { + "role": "assistant", + "content": "it is important to add fat and to preheat the pan" + }, + { + "role": "user", + "content": "So I should add a fat to the pan and then add the egg after the pan has heated. Any other advice for making sure it doesn't stick but cooks all the way through?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Should I ever flip a sunny side up egg over in the cooking process?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Frying Eggs\u2014Sticking to the Pan", + "text": "I like to use low heat and a lid on a teflon pan. The lid helps the top side of the egg set faster, and prevents the underside from over cooking. Of course, this is easier if you have a glass lid. (also, as others have noted, it is important to add fat and to preheat the pan)" + } + ], + "messages": [ + { + "role": "user", + "content": "How do I keep a sunny side up egg from sticking to my pan but get it to cook all the way through the white?" + }, + { + "role": "assistant", + "content": "use low heat and a lid on a teflon pan" + }, + { + "role": "user", + "content": "I have tried it with a teflon pan as well as cast-iron. Is the heat level my problem or do I need to also add like butter or oil?" + }, + { + "role": "assistant", + "content": "it is important to add fat and to preheat the pan" + }, + { + "role": "user", + "content": "So I should add a fat to the pan and then add the egg after the pan has heated. Any other advice for making sure it doesn't stick but cooks all the way through?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Should I ever flip a sunny side up egg over in the cooking process?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What kind of fat is best to add?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to tell if fish is subjected to Ciguatera?", + "text": "Not without a lab to test the fish. Most outbreaks go unreported, or are spread too far apart. If it's local they would quit selling the fish for a week or two at a local market. That does not stop them from being shipped to a different location in 3rd world countries, or mixed in the fishing boats to be shipped wherever." + } + ], + "messages": [ + { + "role": "user", + "content": "How to tell if fish is subjected to Ciguatera?" + } + ], + "answers": [ + "Not without a lab to test the fish", + "Not without a lab to test the fish", + "Not without a lab to test the fish.", + "Not without a lab to test the fish" + ] + }, + { + "ctxs": [ + { + "title": "How to tell if fish is subjected to Ciguatera?", + "text": "Not without a lab to test the fish. Most outbreaks go unreported, or are spread too far apart. If it's local they would quit selling the fish for a week or two at a local market. That does not stop them from being shipped to a different location in 3rd world countries, or mixed in the fishing boats to be shipped wherever." + } + ], + "messages": [ + { + "role": "user", + "content": "How to tell if fish is subjected to Ciguatera?" + }, + { + "role": "assistant", + "content": "Not without a lab to test the fish" + }, + { + "role": "user", + "content": "What else can you tell me about ciguatera?" + } + ], + "answers": [ + "Most outbreaks go unreported, or are spread too far apart", + "Most outbreaks go unreported, or are spread too far apart", + "Most outbreaks go unreported, or are spread too far apart.", + "Most outbreaks go unreported, or are spread too far apart." + ] + }, + { + "ctxs": [ + { + "title": "How to tell if fish is subjected to Ciguatera?", + "text": "Not without a lab to test the fish. Most outbreaks go unreported, or are spread too far apart. If it's local they would quit selling the fish for a week or two at a local market. That does not stop them from being shipped to a different location in 3rd world countries, or mixed in the fishing boats to be shipped wherever." + } + ], + "messages": [ + { + "role": "user", + "content": "How to tell if fish is subjected to Ciguatera?" + }, + { + "role": "assistant", + "content": "Not without a lab to test the fish" + }, + { + "role": "user", + "content": "What else can you tell me about ciguatera?" + }, + { + "role": "assistant", + "content": "Most outbreaks go unreported, or are spread too far apart" + }, + { + "role": "user", + "content": "Can it make you very ill?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to tell if fish is subjected to Ciguatera?", + "text": "Not without a lab to test the fish. Most outbreaks go unreported, or are spread too far apart. If it's local they would quit selling the fish for a week or two at a local market. That does not stop them from being shipped to a different location in 3rd world countries, or mixed in the fishing boats to be shipped wherever." + } + ], + "messages": [ + { + "role": "user", + "content": "How to tell if fish is subjected to Ciguatera?" + }, + { + "role": "assistant", + "content": "Not without a lab to test the fish" + }, + { + "role": "user", + "content": "What else can you tell me about ciguatera?" + }, + { + "role": "assistant", + "content": "Most outbreaks go unreported, or are spread too far apart" + }, + { + "role": "user", + "content": "Can it make you very ill?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are certain kinds of fish more likely to be infected?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to tell if fish is subjected to Ciguatera?", + "text": "Not without a lab to test the fish. Most outbreaks go unreported, or are spread too far apart. If it's local they would quit selling the fish for a week or two at a local market. That does not stop them from being shipped to a different location in 3rd world countries, or mixed in the fishing boats to be shipped wherever." + } + ], + "messages": [ + { + "role": "user", + "content": "How to tell if fish is subjected to Ciguatera?" + }, + { + "role": "assistant", + "content": "Not without a lab to test the fish" + }, + { + "role": "user", + "content": "What else can you tell me about ciguatera?" + }, + { + "role": "assistant", + "content": "Most outbreaks go unreported, or are spread too far apart" + }, + { + "role": "user", + "content": "Can it make you very ill?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are certain kinds of fish more likely to be infected?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What is ciguatera?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What to do when too much shortening is added to flour?", + "text": "Your best bet it to divide the dough into two batches, freezing half for later.With the half you are working with, add 1/2 recipe worth of all the other ingredients again, except the lard. This will bring you into balance.The tortillas may be somewhat tougher than you would get if they were made to specification the first time, but that will avoid wasting your ingredients.Still, given that the ingredients in a tortilla are generally inexpensive, you may decide it is not worth it, and simply discard the spoiled batch and start again." + } + ], + "messages": [ + { + "role": "user", + "content": "What to do when too much shortening is added to flour when making tortillas?" + } + ], + "answers": [ + "our best bet it to divide the dough into two batches, freezing half for later", + "our best bet it to divide the dough into two batches, freezing half for later", + "add 1/2 recipe worth of all the other ingredients again, except the lard.", + "Your best bet it to divide the dough into two batches, freezing half for later.With the half you are working with, add 1/2 recipe worth of all the other ingredients again, except the lard." + ] + }, + { + "ctxs": [ + { + "title": "What to do when too much shortening is added to flour?", + "text": "Your best bet it to divide the dough into two batches, freezing half for later.With the half you are working with, add 1/2 recipe worth of all the other ingredients again, except the lard. This will bring you into balance.The tortillas may be somewhat tougher than you would get if they were made to specification the first time, but that will avoid wasting your ingredients.Still, given that the ingredients in a tortilla are generally inexpensive, you may decide it is not worth it, and simply discard the spoiled batch and start again." + } + ], + "messages": [ + { + "role": "user", + "content": "What to do when too much shortening is added to flour when making tortillas?" + }, + { + "role": "assistant", + "content": "our best bet it to divide the dough into two batches, freezing half for later" + }, + { + "role": "user", + "content": "Do you know what the shortening to flour ratio should be?" + } + ], + "answers": [ + "With the half you are working with, add 1/2 recipe worth of all the other ingredients again, except the lard. This will bring you into balance", + "With the half you are working with, add 1/2 recipe worth of all the other ingredients again, except the lard. This will bring you into balance", + "With the half you are working with, add 1/2 recipe worth of all the other ingredients again, except the lard. This will bring you into balance", + "With the half you are working with, add 1/2 recipe worth of all the other ingredients again, except the lard. This will bring you into balance" + ] + }, + { + "ctxs": [ + { + "title": "What to do when too much shortening is added to flour?", + "text": "Your best bet it to divide the dough into two batches, freezing half for later.With the half you are working with, add 1/2 recipe worth of all the other ingredients again, except the lard. This will bring you into balance.The tortillas may be somewhat tougher than you would get if they were made to specification the first time, but that will avoid wasting your ingredients.Still, given that the ingredients in a tortilla are generally inexpensive, you may decide it is not worth it, and simply discard the spoiled batch and start again." + } + ], + "messages": [ + { + "role": "user", + "content": "What to do when too much shortening is added to flour when making tortillas?" + }, + { + "role": "assistant", + "content": "our best bet it to divide the dough into two batches, freezing half for later" + }, + { + "role": "user", + "content": "Do you know what the shortening to flour ratio should be?" + }, + { + "role": "assistant", + "content": "With the half you are working with, add 1/2 recipe worth of all the other ingredients again, except the lard. This will bring you into balance" + }, + { + "role": "user", + "content": "How long can you freeze the dough?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What to do when too much shortening is added to flour?", + "text": "Your best bet it to divide the dough into two batches, freezing half for later.With the half you are working with, add 1/2 recipe worth of all the other ingredients again, except the lard. This will bring you into balance.The tortillas may be somewhat tougher than you would get if they were made to specification the first time, but that will avoid wasting your ingredients.Still, given that the ingredients in a tortilla are generally inexpensive, you may decide it is not worth it, and simply discard the spoiled batch and start again." + } + ], + "messages": [ + { + "role": "user", + "content": "What to do when too much shortening is added to flour when making tortillas?" + }, + { + "role": "assistant", + "content": "our best bet it to divide the dough into two batches, freezing half for later" + }, + { + "role": "user", + "content": "Do you know what the shortening to flour ratio should be?" + }, + { + "role": "assistant", + "content": "With the half you are working with, add 1/2 recipe worth of all the other ingredients again, except the lard. This will bring you into balance" + }, + { + "role": "user", + "content": "How long can you freeze the dough?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How much water should I add?" + } + ], + "answers": [ + "1/2 recipe worth", + "1/2 recipe worth", + "1/2 recipe worth", + "1/2 recipe worth" + ] + }, + { + "ctxs": [ + { + "title": "What to do when too much shortening is added to flour?", + "text": "Your best bet it to divide the dough into two batches, freezing half for later.With the half you are working with, add 1/2 recipe worth of all the other ingredients again, except the lard. This will bring you into balance.The tortillas may be somewhat tougher than you would get if they were made to specification the first time, but that will avoid wasting your ingredients.Still, given that the ingredients in a tortilla are generally inexpensive, you may decide it is not worth it, and simply discard the spoiled batch and start again." + } + ], + "messages": [ + { + "role": "user", + "content": "What to do when too much shortening is added to flour when making tortillas?" + }, + { + "role": "assistant", + "content": "our best bet it to divide the dough into two batches, freezing half for later" + }, + { + "role": "user", + "content": "Do you know what the shortening to flour ratio should be?" + }, + { + "role": "assistant", + "content": "With the half you are working with, add 1/2 recipe worth of all the other ingredients again, except the lard. This will bring you into balance" + }, + { + "role": "user", + "content": "How long can you freeze the dough?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How much water should I add?" + }, + { + "role": "assistant", + "content": "1/2 recipe worth" + }, + { + "role": "user", + "content": "How many tortillas will it make?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What to do when too much shortening is added to flour?", + "text": "Your best bet it to divide the dough into two batches, freezing half for later.With the half you are working with, add 1/2 recipe worth of all the other ingredients again, except the lard. This will bring you into balance.The tortillas may be somewhat tougher than you would get if they were made to specification the first time, but that will avoid wasting your ingredients.Still, given that the ingredients in a tortilla are generally inexpensive, you may decide it is not worth it, and simply discard the spoiled batch and start again." + } + ], + "messages": [ + { + "role": "user", + "content": "What to do when too much shortening is added to flour when making tortillas?" + }, + { + "role": "assistant", + "content": "our best bet it to divide the dough into two batches, freezing half for later" + }, + { + "role": "user", + "content": "Do you know what the shortening to flour ratio should be?" + }, + { + "role": "assistant", + "content": "With the half you are working with, add 1/2 recipe worth of all the other ingredients again, except the lard. This will bring you into balance" + }, + { + "role": "user", + "content": "How long can you freeze the dough?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How much water should I add?" + }, + { + "role": "assistant", + "content": "1/2 recipe worth" + }, + { + "role": "user", + "content": "How many tortillas will it make?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Any other tips you can suggest while making tortillas?" + } + ], + "answers": [ + "given that the ingredients in a tortilla are generally inexpensive, you may decide it is not worth it, and simply discard the spoiled batch and start again", + "given that the ingredients in a tortilla are generally inexpensive, you may decide it is not worth it, and simply discard the spoiled batch and start again", + "The tortillas may be somewhat tougher than you would get if they were made to specification the first time", + "given that the ingredients in a tortilla are generally inexpensive, you may decide it is not worth it, and simply discard the spoiled batch and start again" + ] + }, + { + "ctxs": [ + { + "title": "Do toasted nuts quickly lose flavor?", + "text": "Toasted nuts keep their flavor pretty well, the way to keep them is the same way you'd buy them at the store, ie a sealed container. What you get from freshly toasting nuts is more aromatics than flavors. Most of the aromatics go pretty quick so there's no preserving them, it's use 'em or lose 'em. Could you substitute pre-toasted nuts? Sure, it won't be quite the same, but it will be close." + } + ], + "messages": [ + { + "role": "user", + "content": "Do toasted nuts quickly lose flavor?" + } + ], + "answers": [ + "Toasted nuts keep their flavor pretty well", + "Toasted nuts keep their flavor pretty well", + "Toasted nuts keep their flavor pretty well, the way to keep them is the same way you'd buy them at the store, ie a sealed container.", + "Most of the aromatics go pretty quick so there's no preserving them" + ] + }, + { + "ctxs": [ + { + "title": "Do toasted nuts quickly lose flavor?", + "text": "Toasted nuts keep their flavor pretty well, the way to keep them is the same way you'd buy them at the store, ie a sealed container. What you get from freshly toasting nuts is more aromatics than flavors. Most of the aromatics go pretty quick so there's no preserving them, it's use 'em or lose 'em. Could you substitute pre-toasted nuts? Sure, it won't be quite the same, but it will be close." + } + ], + "messages": [ + { + "role": "user", + "content": "Do toasted nuts quickly lose flavor?" + }, + { + "role": "assistant", + "content": "Toasted nuts keep their flavor pretty well" + }, + { + "role": "user", + "content": "how do I store them to preserve flavor?" + } + ], + "answers": [ + "a sealed container", + "a sealed container", + "the way to keep them is the same way you'd buy them at the store, ie a sealed container.", + "the way to keep them is the same way you'd buy them at the store, ie a sealed container." + ] + }, + { + "ctxs": [ + { + "title": "Do toasted nuts quickly lose flavor?", + "text": "Toasted nuts keep their flavor pretty well, the way to keep them is the same way you'd buy them at the store, ie a sealed container. What you get from freshly toasting nuts is more aromatics than flavors. Most of the aromatics go pretty quick so there's no preserving them, it's use 'em or lose 'em. Could you substitute pre-toasted nuts? Sure, it won't be quite the same, but it will be close." + } + ], + "messages": [ + { + "role": "user", + "content": "Do toasted nuts quickly lose flavor?" + }, + { + "role": "assistant", + "content": "Toasted nuts keep their flavor pretty well" + }, + { + "role": "user", + "content": "how do I store them to preserve flavor?" + }, + { + "role": "assistant", + "content": "a sealed container" + }, + { + "role": "user", + "content": "how long will they stay fresh and flavorful stored that way?" + } + ], + "answers": [ + "Most of the aromatics go pretty quick so there's no preserving them, it's use 'em or lose 'em", + "Most of the aromatics go pretty quick so there's no preserving them, it's use 'em or lose 'em", + "Most of the aromatics go pretty quick so there's no preserving them, it's use 'em or lose 'em", + "Most of the aromatics go pretty quick so there's no preserving them, it's use 'em or lose 'em." + ] + }, + { + "ctxs": [ + { + "title": "Do toasted nuts quickly lose flavor?", + "text": "Toasted nuts keep their flavor pretty well, the way to keep them is the same way you'd buy them at the store, ie a sealed container. What you get from freshly toasting nuts is more aromatics than flavors. Most of the aromatics go pretty quick so there's no preserving them, it's use 'em or lose 'em. Could you substitute pre-toasted nuts? Sure, it won't be quite the same, but it will be close." + } + ], + "messages": [ + { + "role": "user", + "content": "Do toasted nuts quickly lose flavor?" + }, + { + "role": "assistant", + "content": "Toasted nuts keep their flavor pretty well" + }, + { + "role": "user", + "content": "how do I store them to preserve flavor?" + }, + { + "role": "assistant", + "content": "a sealed container" + }, + { + "role": "user", + "content": "how long will they stay fresh and flavorful stored that way?" + }, + { + "role": "assistant", + "content": "Most of the aromatics go pretty quick so there's no preserving them, it's use 'em or lose 'em" + }, + { + "role": "user", + "content": "could I freeze them or vacuum seal to keep them longer?" + } + ], + "answers": [ + "Sure, it won't be quite the same, but it will be close", + "Sure, it won't be quite the same, but it will be close", + "Toasted nuts keep their flavor pretty well, the way to keep them is the same way you'd buy them at the store, ie a sealed container", + "Sure, it won't be quite the same, but it will be close" + ] + }, + { + "ctxs": [ + { + "title": "Do toasted nuts quickly lose flavor?", + "text": "Toasted nuts keep their flavor pretty well, the way to keep them is the same way you'd buy them at the store, ie a sealed container. What you get from freshly toasting nuts is more aromatics than flavors. Most of the aromatics go pretty quick so there's no preserving them, it's use 'em or lose 'em. Could you substitute pre-toasted nuts? Sure, it won't be quite the same, but it will be close." + } + ], + "messages": [ + { + "role": "user", + "content": "Do toasted nuts quickly lose flavor?" + }, + { + "role": "assistant", + "content": "Toasted nuts keep their flavor pretty well" + }, + { + "role": "user", + "content": "how do I store them to preserve flavor?" + }, + { + "role": "assistant", + "content": "a sealed container" + }, + { + "role": "user", + "content": "how long will they stay fresh and flavorful stored that way?" + }, + { + "role": "assistant", + "content": "Most of the aromatics go pretty quick so there's no preserving them, it's use 'em or lose 'em" + }, + { + "role": "user", + "content": "could I freeze them or vacuum seal to keep them longer?" + }, + { + "role": "assistant", + "content": "Sure, it won't be quite the same, but it will be close" + }, + { + "role": "user", + "content": "any other advice to working with toasted nuts?" + } + ], + "answers": [ + "What you get from freshly toasting nuts is more aromatics than flavors", + "What you get from freshly toasting nuts is more aromatics than flavors", + "Most of the aromatics go pretty quick so there's no preserving them, it's use 'em or lose 'em.", + "What you get from freshly toasting nuts is more aromatics than flavors" + ] + }, + { + "ctxs": [ + { + "title": "Do toasted nuts quickly lose flavor?", + "text": "Toasted nuts keep their flavor pretty well, the way to keep them is the same way you'd buy them at the store, ie a sealed container. What you get from freshly toasting nuts is more aromatics than flavors. Most of the aromatics go pretty quick so there's no preserving them, it's use 'em or lose 'em. Could you substitute pre-toasted nuts? Sure, it won't be quite the same, but it will be close." + } + ], + "messages": [ + { + "role": "user", + "content": "Do toasted nuts quickly lose flavor?" + }, + { + "role": "assistant", + "content": "Toasted nuts keep their flavor pretty well" + }, + { + "role": "user", + "content": "how do I store them to preserve flavor?" + }, + { + "role": "assistant", + "content": "a sealed container" + }, + { + "role": "user", + "content": "how long will they stay fresh and flavorful stored that way?" + }, + { + "role": "assistant", + "content": "Most of the aromatics go pretty quick so there's no preserving them, it's use 'em or lose 'em" + }, + { + "role": "user", + "content": "could I freeze them or vacuum seal to keep them longer?" + }, + { + "role": "assistant", + "content": "Sure, it won't be quite the same, but it will be close" + }, + { + "role": "user", + "content": "any other advice to working with toasted nuts?" + }, + { + "role": "assistant", + "content": "What you get from freshly toasting nuts is more aromatics than flavors" + }, + { + "role": "user", + "content": "can a re-toast them?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How sharp should a filleting knife be?", + "text": "It should be slightly duller than a fresh razor blade. Skill can make up for lack of sharpness, but if you don't have the skills you'll mash the fish more than slice. This is why instructors and surgeons can get away with dull knives; they've got years of experience cutting flesh. Traditionally, fillet and boning knives are sharpened to a shallower angle than general-use chef knives, to allow a keener edge. The only knife in a cook's arsenal that should be sharper is the slicer, which sees rarer use, and needs to be super-sharp for thin slices." + } + ], + "messages": [ + { + "role": "user", + "content": "How sharp should a filleting knife be?" + } + ], + "answers": [ + "It should be slightly duller than a fresh razor blade. Skill can make up for lack of sharpness", + "It should be slightly duller than a fresh razor blade. Skill can make up for lack of sharpness", + "It should be slightly duller than a fresh razor blade.", + "It should be slightly duller than a fresh razor blade." + ] + }, + { + "ctxs": [ + { + "title": "How sharp should a filleting knife be?", + "text": "It should be slightly duller than a fresh razor blade. Skill can make up for lack of sharpness, but if you don't have the skills you'll mash the fish more than slice. This is why instructors and surgeons can get away with dull knives; they've got years of experience cutting flesh. Traditionally, fillet and boning knives are sharpened to a shallower angle than general-use chef knives, to allow a keener edge. The only knife in a cook's arsenal that should be sharper is the slicer, which sees rarer use, and needs to be super-sharp for thin slices." + } + ], + "messages": [ + { + "role": "user", + "content": "How sharp should a filleting knife be?" + }, + { + "role": "assistant", + "content": "It should be slightly duller than a fresh razor blade. Skill can make up for lack of sharpness" + }, + { + "role": "user", + "content": "What's the disadvantage of being too sharp?" + } + ], + "answers": [ + "Traditionally, fillet and boning knives are sharpened to a shallower angle than general-use chef knives, to allow a keener edge", + "Traditionally, fillet and boning knives are sharpened to a shallower angle than general-use chef knives, to allow a keener edge", + "Traditionally, fillet and boning knives are sharpened to a shallower angle than general-use chef knives, to allow a keener edge", + "Traditionally, fillet and boning knives are sharpened to a shallower angle than general-use chef knives, to allow a keener edge" + ] + }, + { + "ctxs": [ + { + "title": "How sharp should a filleting knife be?", + "text": "It should be slightly duller than a fresh razor blade. Skill can make up for lack of sharpness, but if you don't have the skills you'll mash the fish more than slice. This is why instructors and surgeons can get away with dull knives; they've got years of experience cutting flesh. Traditionally, fillet and boning knives are sharpened to a shallower angle than general-use chef knives, to allow a keener edge. The only knife in a cook's arsenal that should be sharper is the slicer, which sees rarer use, and needs to be super-sharp for thin slices." + } + ], + "messages": [ + { + "role": "user", + "content": "How sharp should a filleting knife be?" + }, + { + "role": "assistant", + "content": "It should be slightly duller than a fresh razor blade. Skill can make up for lack of sharpness" + }, + { + "role": "user", + "content": "What's the disadvantage of being too sharp?" + }, + { + "role": "assistant", + "content": "Traditionally, fillet and boning knives are sharpened to a shallower angle than general-use chef knives, to allow a keener edge" + }, + { + "role": "user", + "content": "I haven't bought a boning/filleting knife yet, is there anything special I should look for?" + } + ], + "answers": [ + "he only knife in a cook's arsenal that should be sharper is the slicer, which sees rarer use, and needs to be super-sharp for thin slices.", + "he only knife in a cook's arsenal that should be sharper is the slicer, which sees rarer use, and needs to be super-sharp for thin slices.", + "It should be slightly duller than a fresh razor blade.", + "It should be slightly duller than a fresh razor blade." + ] + }, + { + "ctxs": [ + { + "title": "How sharp should a filleting knife be?", + "text": "It should be slightly duller than a fresh razor blade. Skill can make up for lack of sharpness, but if you don't have the skills you'll mash the fish more than slice. This is why instructors and surgeons can get away with dull knives; they've got years of experience cutting flesh. Traditionally, fillet and boning knives are sharpened to a shallower angle than general-use chef knives, to allow a keener edge. The only knife in a cook's arsenal that should be sharper is the slicer, which sees rarer use, and needs to be super-sharp for thin slices." + } + ], + "messages": [ + { + "role": "user", + "content": "How sharp should a filleting knife be?" + }, + { + "role": "assistant", + "content": "It should be slightly duller than a fresh razor blade. Skill can make up for lack of sharpness" + }, + { + "role": "user", + "content": "What's the disadvantage of being too sharp?" + }, + { + "role": "assistant", + "content": "Traditionally, fillet and boning knives are sharpened to a shallower angle than general-use chef knives, to allow a keener edge" + }, + { + "role": "user", + "content": "I haven't bought a boning/filleting knife yet, is there anything special I should look for?" + }, + { + "role": "assistant", + "content": "he only knife in a cook's arsenal that should be sharper is the slicer, which sees rarer use, and needs to be super-sharp for thin slices." + }, + { + "role": "user", + "content": "I do my own sharpening, are there any tips on helping me do that better?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Egg wash with no yolks or reduced yolks", + "text": "The main binding ingredient in eggs is the protein-rich albumen (the white). The yolk generally imparts flavour and richness. So you should be able to simply leave out the yolks entirely and still get pretty good results. You might add some butter at step one (if you haven't already) to substitute the fat in the egg yolk." + } + ], + "messages": [ + { + "role": "user", + "content": "What can I do to get the same binding effect in the recipe with fewer or no egg yolks?" + } + ], + "answers": [ + "you should be able to simply leave out the yolks entirely and still get pretty good results", + "you should be able to simply leave out the yolks entirely and still get pretty good results", + "So you should be able to simply leave out the yolks entirely and still get pretty good results.", + "You might add some butter at step one (if you haven't already) to substitute the fat in the egg yolk." + ] + }, + { + "ctxs": [ + { + "title": "Egg wash with no yolks or reduced yolks", + "text": "The main binding ingredient in eggs is the protein-rich albumen (the white). The yolk generally imparts flavour and richness. So you should be able to simply leave out the yolks entirely and still get pretty good results. You might add some butter at step one (if you haven't already) to substitute the fat in the egg yolk." + } + ], + "messages": [ + { + "role": "user", + "content": "What can I do to get the same binding effect in the recipe with fewer or no egg yolks?" + }, + { + "role": "assistant", + "content": "you should be able to simply leave out the yolks entirely and still get pretty good results" + }, + { + "role": "user", + "content": "What else can I do?" + } + ], + "answers": [ + "You might add some butter at step one (if you haven't already) to substitute the fat in the egg yolk", + "You might add some butter at step one (if you haven't already) to substitute the fat in the egg yolk", + "You might add some butter at step one (if you haven't already) to substitute the fat in the egg yolk.", + "You might add some butter at step one (if you haven't already) to substitute the fat in the egg yolk." + ] + }, + { + "ctxs": [ + { + "title": "How long to cook asparagus on a BBQ?", + "text": "I sometimes steam asparagus before saut\u00e9ing on a high heat with some lemon juice to get some caramelization on the outside of the asparagus. You could adapt this idea to the grill by sealing the asparagus in tin foil with a little water and steaming for four minutes (for finger thick spears). Then give them a bit of colour by placing them directly over the grill for a minute." + } + ], + "messages": [ + { + "role": "user", + "content": "How long should I cook asparagus on a BBQ?" + } + ], + "answers": [ + "sealing the asparagus in tin foil with a little water and steaming for four minutes (for finger thick spears). Then give them a bit of colour by placing them directly over the grill for a minute", + "sealing the asparagus in tin foil with a little water and steaming for four minutes (for finger thick spears). Then give them a bit of colour by placing them directly over the grill for a minute", + "sealing the asparagus in tin foil with a little water and steaming for four minutes (for finger thick spears). Then give them a bit of colour by placing them directly over the grill for a minute", + "sealing the asparagus in tin foil with a little water and steaming for four minutes (for finger thick spears). Then give them a bit of colour by placing them directly over the grill for a minute" + ] + }, + { + "ctxs": [ + { + "title": "How long to cook asparagus on a BBQ?", + "text": "I sometimes steam asparagus before saut\u00e9ing on a high heat with some lemon juice to get some caramelization on the outside of the asparagus. You could adapt this idea to the grill by sealing the asparagus in tin foil with a little water and steaming for four minutes (for finger thick spears). Then give them a bit of colour by placing them directly over the grill for a minute." + } + ], + "messages": [ + { + "role": "user", + "content": "How long should I cook asparagus on a BBQ?" + }, + { + "role": "assistant", + "content": "sealing the asparagus in tin foil with a little water and steaming for four minutes (for finger thick spears). Then give them a bit of colour by placing them directly over the grill for a minute" + }, + { + "role": "user", + "content": "Will this keep them from going mushy and soft?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How long to cook asparagus on a BBQ?", + "text": "I sometimes steam asparagus before saut\u00e9ing on a high heat with some lemon juice to get some caramelization on the outside of the asparagus. You could adapt this idea to the grill by sealing the asparagus in tin foil with a little water and steaming for four minutes (for finger thick spears). Then give them a bit of colour by placing them directly over the grill for a minute." + } + ], + "messages": [ + { + "role": "user", + "content": "How long should I cook asparagus on a BBQ?" + }, + { + "role": "assistant", + "content": "sealing the asparagus in tin foil with a little water and steaming for four minutes (for finger thick spears). Then give them a bit of colour by placing them directly over the grill for a minute" + }, + { + "role": "user", + "content": "Will this keep them from going mushy and soft?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there something I could maybe do to them before grilling to keep them crunchy even after grilling?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How long to cook asparagus on a BBQ?", + "text": "I sometimes steam asparagus before saut\u00e9ing on a high heat with some lemon juice to get some caramelization on the outside of the asparagus. You could adapt this idea to the grill by sealing the asparagus in tin foil with a little water and steaming for four minutes (for finger thick spears). Then give them a bit of colour by placing them directly over the grill for a minute." + } + ], + "messages": [ + { + "role": "user", + "content": "How long should I cook asparagus on a BBQ?" + }, + { + "role": "assistant", + "content": "sealing the asparagus in tin foil with a little water and steaming for four minutes (for finger thick spears). Then give them a bit of colour by placing them directly over the grill for a minute" + }, + { + "role": "user", + "content": "Will this keep them from going mushy and soft?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there something I could maybe do to them before grilling to keep them crunchy even after grilling?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long should I do them if I don't use the foil trick and just stick them right on the grill?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Does 1 tea spoon correspond to half table spoon?", + "text": "One tablespoon is three teaspoons, so no, it can't be considered half a tablespoon because it's one-third instead :) You can use three teaspoons to measure out one tablespoon, but it might be tricky to measure the other way: as Rumstacio said below, the 1/3 is by volume, and it can be difficult to eyeball the volume of a semi-sphere (1.3 the height of the spoon is not 1/3 the volume because it's wider at the top)." + } + ], + "messages": [ + { + "role": "user", + "content": "Does 1 tea spoon correspond to half table spoon?" + } + ], + "answers": [ + "One tablespoon is three teaspoons", + "One tablespoon is three teaspoons", + "One tablespoon is three teaspoons, so no, it can't be considered half a tablespoon because it's one-third instead", + "One tablespoon is three teaspoons" + ] + }, + { + "ctxs": [ + { + "title": "Does 1 tea spoon correspond to half table spoon?", + "text": "One tablespoon is three teaspoons, so no, it can't be considered half a tablespoon because it's one-third instead :) You can use three teaspoons to measure out one tablespoon, but it might be tricky to measure the other way: as Rumstacio said below, the 1/3 is by volume, and it can be difficult to eyeball the volume of a semi-sphere (1.3 the height of the spoon is not 1/3 the volume because it's wider at the top)." + } + ], + "messages": [ + { + "role": "user", + "content": "Does 1 tea spoon correspond to half table spoon?" + }, + { + "role": "assistant", + "content": "One tablespoon is three teaspoons" + }, + { + "role": "user", + "content": "How can I accurately measure, if I don't have a half teaspoon or half tablespoon available?" + } + ], + "answers": [ + "You can use three teaspoons to measure out one tablespoon, but it might be tricky to measure the other way", + "You can use three teaspoons to measure out one tablespoon, but it might be tricky to measure the other way", + "You can use three teaspoons to measure out one tablespoon, but it might be tricky to measure the other way", + "the 1/3 is by volume, and it can be difficult to eyeball the volume of a semi-sphere (1.3 the height of the spoon is not 1/3 the volume because it's wider at the top)." + ] + }, + { + "ctxs": [ + { + "title": "Does 1 tea spoon correspond to half table spoon?", + "text": "One tablespoon is three teaspoons, so no, it can't be considered half a tablespoon because it's one-third instead :) You can use three teaspoons to measure out one tablespoon, but it might be tricky to measure the other way: as Rumstacio said below, the 1/3 is by volume, and it can be difficult to eyeball the volume of a semi-sphere (1.3 the height of the spoon is not 1/3 the volume because it's wider at the top)." + } + ], + "messages": [ + { + "role": "user", + "content": "Does 1 tea spoon correspond to half table spoon?" + }, + { + "role": "assistant", + "content": "One tablespoon is three teaspoons" + }, + { + "role": "user", + "content": "How can I accurately measure, if I don't have a half teaspoon or half tablespoon available?" + }, + { + "role": "assistant", + "content": "You can use three teaspoons to measure out one tablespoon, but it might be tricky to measure the other way" + }, + { + "role": "user", + "content": "Do you know of any good places I could buy a set of measuring spoons?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Does 1 tea spoon correspond to half table spoon?", + "text": "One tablespoon is three teaspoons, so no, it can't be considered half a tablespoon because it's one-third instead :) You can use three teaspoons to measure out one tablespoon, but it might be tricky to measure the other way: as Rumstacio said below, the 1/3 is by volume, and it can be difficult to eyeball the volume of a semi-sphere (1.3 the height of the spoon is not 1/3 the volume because it's wider at the top)." + } + ], + "messages": [ + { + "role": "user", + "content": "Does 1 tea spoon correspond to half table spoon?" + }, + { + "role": "assistant", + "content": "One tablespoon is three teaspoons" + }, + { + "role": "user", + "content": "How can I accurately measure, if I don't have a half teaspoon or half tablespoon available?" + }, + { + "role": "assistant", + "content": "You can use three teaspoons to measure out one tablespoon, but it might be tricky to measure the other way" + }, + { + "role": "user", + "content": "Do you know of any good places I could buy a set of measuring spoons?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you think it would be a good idea to estimate amounts until I can get a new set of spoons?" + } + ], + "answers": [ + "it can be difficult to eyeball the volume of a semi-sphere (1.3 the height of the spoon is not 1/3 the volume because it's wider at the top", + "it can be difficult to eyeball the volume of a semi-sphere (1.3 the height of the spoon is not 1/3 the volume because it's wider at the top", + "it can be difficult to eyeball the volume", + "it can be difficult to eyeball the volume of a semi-sphere (1.3 the height of the spoon is not 1/3 the volume because it's wider at the top" + ] + }, + { + "ctxs": [ + { + "title": "Does 1 tea spoon correspond to half table spoon?", + "text": "One tablespoon is three teaspoons, so no, it can't be considered half a tablespoon because it's one-third instead :) You can use three teaspoons to measure out one tablespoon, but it might be tricky to measure the other way: as Rumstacio said below, the 1/3 is by volume, and it can be difficult to eyeball the volume of a semi-sphere (1.3 the height of the spoon is not 1/3 the volume because it's wider at the top)." + } + ], + "messages": [ + { + "role": "user", + "content": "Does 1 tea spoon correspond to half table spoon?" + }, + { + "role": "assistant", + "content": "One tablespoon is three teaspoons" + }, + { + "role": "user", + "content": "How can I accurately measure, if I don't have a half teaspoon or half tablespoon available?" + }, + { + "role": "assistant", + "content": "You can use three teaspoons to measure out one tablespoon, but it might be tricky to measure the other way" + }, + { + "role": "user", + "content": "Do you know of any good places I could buy a set of measuring spoons?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you think it would be a good idea to estimate amounts until I can get a new set of spoons?" + }, + { + "role": "assistant", + "content": "it can be difficult to eyeball the volume of a semi-sphere (1.3 the height of the spoon is not 1/3 the volume because it's wider at the top" + }, + { + "role": "user", + "content": "Are there some recipes that estimating will work in, and others that have to be exact?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Does 1 tea spoon correspond to half table spoon?", + "text": "One tablespoon is three teaspoons, so no, it can't be considered half a tablespoon because it's one-third instead :) You can use three teaspoons to measure out one tablespoon, but it might be tricky to measure the other way: as Rumstacio said below, the 1/3 is by volume, and it can be difficult to eyeball the volume of a semi-sphere (1.3 the height of the spoon is not 1/3 the volume because it's wider at the top)." + } + ], + "messages": [ + { + "role": "user", + "content": "Does 1 tea spoon correspond to half table spoon?" + }, + { + "role": "assistant", + "content": "One tablespoon is three teaspoons" + }, + { + "role": "user", + "content": "How can I accurately measure, if I don't have a half teaspoon or half tablespoon available?" + }, + { + "role": "assistant", + "content": "You can use three teaspoons to measure out one tablespoon, but it might be tricky to measure the other way" + }, + { + "role": "user", + "content": "Do you know of any good places I could buy a set of measuring spoons?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you think it would be a good idea to estimate amounts until I can get a new set of spoons?" + }, + { + "role": "assistant", + "content": "it can be difficult to eyeball the volume of a semi-sphere (1.3 the height of the spoon is not 1/3 the volume because it's wider at the top" + }, + { + "role": "user", + "content": "Are there some recipes that estimating will work in, and others that have to be exact?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you know how many tablespoons are in 1/4 cup?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to prevent dry chicken in soup?", + "text": "Don't cook the chicken pieces for so long. Add them ten or twenty minutes before serving. For that matter, I wouldn't simmer the aromatics for that long either.Do the long simmer and cooking to make the chicken stock, then strain the now-tasteless and mushy expended bits from the flavorful stock. Heat the stock and add the sweated veggies, diced chicken, and any pasta/rice/dumplings desired but only cook briefly before serving." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I prevent dry chicken in soup?" + } + ], + "answers": [ + "Don't cook the chicken pieces for so long. Add them ten or twenty minutes before serving. For that matter, I wouldn't simmer the aromatics for that long either", + "Don't cook the chicken pieces for so long. Add them ten or twenty minutes before serving. For that matter, I wouldn't simmer the aromatics for that long either", + "Don't cook the chicken pieces for so long", + "Don't cook the chicken pieces for so long." + ] + }, + { + "ctxs": [ + { + "title": "How to prevent dry chicken in soup?", + "text": "Don't cook the chicken pieces for so long. Add them ten or twenty minutes before serving. For that matter, I wouldn't simmer the aromatics for that long either.Do the long simmer and cooking to make the chicken stock, then strain the now-tasteless and mushy expended bits from the flavorful stock. Heat the stock and add the sweated veggies, diced chicken, and any pasta/rice/dumplings desired but only cook briefly before serving." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I prevent dry chicken in soup?" + }, + { + "role": "assistant", + "content": "Don't cook the chicken pieces for so long. Add them ten or twenty minutes before serving. For that matter, I wouldn't simmer the aromatics for that long either" + }, + { + "role": "user", + "content": "How long should I simmer it for?" + } + ], + "answers": [ + "Do the long simmer and cooking to make the chicken stock, then strain the now-tasteless and mushy expended bits from the flavorful stock", + "Do the long simmer and cooking to make the chicken stock, then strain the now-tasteless and mushy expended bits from the flavorful stock", + "Do the long simmer and cooking to make the chicken stock, then strain the now-tasteless and mushy expended bits from the flavorful stock", + "Add them ten or twenty minutes before serving" + ] + }, + { + "ctxs": [ + { + "title": "How to prevent dry chicken in soup?", + "text": "Don't cook the chicken pieces for so long. Add them ten or twenty minutes before serving. For that matter, I wouldn't simmer the aromatics for that long either.Do the long simmer and cooking to make the chicken stock, then strain the now-tasteless and mushy expended bits from the flavorful stock. Heat the stock and add the sweated veggies, diced chicken, and any pasta/rice/dumplings desired but only cook briefly before serving." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I prevent dry chicken in soup?" + }, + { + "role": "assistant", + "content": "Don't cook the chicken pieces for so long. Add them ten or twenty minutes before serving. For that matter, I wouldn't simmer the aromatics for that long either" + }, + { + "role": "user", + "content": "How long should I simmer it for?" + }, + { + "role": "assistant", + "content": "Do the long simmer and cooking to make the chicken stock, then strain the now-tasteless and mushy expended bits from the flavorful stock" + }, + { + "role": "user", + "content": "What are the bits I should strain out?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to prevent dry chicken in soup?", + "text": "Don't cook the chicken pieces for so long. Add them ten or twenty minutes before serving. For that matter, I wouldn't simmer the aromatics for that long either.Do the long simmer and cooking to make the chicken stock, then strain the now-tasteless and mushy expended bits from the flavorful stock. Heat the stock and add the sweated veggies, diced chicken, and any pasta/rice/dumplings desired but only cook briefly before serving." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I prevent dry chicken in soup?" + }, + { + "role": "assistant", + "content": "Don't cook the chicken pieces for so long. Add them ten or twenty minutes before serving. For that matter, I wouldn't simmer the aromatics for that long either" + }, + { + "role": "user", + "content": "How long should I simmer it for?" + }, + { + "role": "assistant", + "content": "Do the long simmer and cooking to make the chicken stock, then strain the now-tasteless and mushy expended bits from the flavorful stock" + }, + { + "role": "user", + "content": "What are the bits I should strain out?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are boneless skinless chicken thighs the type of chicken I should use?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to prevent dry chicken in soup?", + "text": "Don't cook the chicken pieces for so long. Add them ten or twenty minutes before serving. For that matter, I wouldn't simmer the aromatics for that long either.Do the long simmer and cooking to make the chicken stock, then strain the now-tasteless and mushy expended bits from the flavorful stock. Heat the stock and add the sweated veggies, diced chicken, and any pasta/rice/dumplings desired but only cook briefly before serving." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I prevent dry chicken in soup?" + }, + { + "role": "assistant", + "content": "Don't cook the chicken pieces for so long. Add them ten or twenty minutes before serving. For that matter, I wouldn't simmer the aromatics for that long either" + }, + { + "role": "user", + "content": "How long should I simmer it for?" + }, + { + "role": "assistant", + "content": "Do the long simmer and cooking to make the chicken stock, then strain the now-tasteless and mushy expended bits from the flavorful stock" + }, + { + "role": "user", + "content": "What are the bits I should strain out?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are boneless skinless chicken thighs the type of chicken I should use?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there any way to make sure my chicken stays moist when reheating the soup?" + } + ], + "answers": [ + "Heat the stock and add the sweated veggies, diced chicken, and any pasta/rice/dumplings desired but only cook briefly before serving", + "Heat the stock and add the sweated veggies, diced chicken, and any pasta/rice/dumplings desired but only cook briefly before serving", + "cook briefly before serving.", + "Heat the stock and add the sweated veggies, diced chicken, and any pasta/rice/dumplings desired but only cook briefly before serving" + ] + }, + { + "ctxs": [ + { + "title": "How to prevent dry chicken in soup?", + "text": "Don't cook the chicken pieces for so long. Add them ten or twenty minutes before serving. For that matter, I wouldn't simmer the aromatics for that long either.Do the long simmer and cooking to make the chicken stock, then strain the now-tasteless and mushy expended bits from the flavorful stock. Heat the stock and add the sweated veggies, diced chicken, and any pasta/rice/dumplings desired but only cook briefly before serving." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I prevent dry chicken in soup?" + }, + { + "role": "assistant", + "content": "Don't cook the chicken pieces for so long. Add them ten or twenty minutes before serving. For that matter, I wouldn't simmer the aromatics for that long either" + }, + { + "role": "user", + "content": "How long should I simmer it for?" + }, + { + "role": "assistant", + "content": "Do the long simmer and cooking to make the chicken stock, then strain the now-tasteless and mushy expended bits from the flavorful stock" + }, + { + "role": "user", + "content": "What are the bits I should strain out?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Are boneless skinless chicken thighs the type of chicken I should use?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there any way to make sure my chicken stays moist when reheating the soup?" + }, + { + "role": "assistant", + "content": "Heat the stock and add the sweated veggies, diced chicken, and any pasta/rice/dumplings desired but only cook briefly before serving" + }, + { + "role": "user", + "content": "What vegetables do you recommend using with it?" + } + ], + "answers": [ + "sweated veggies", + "sweated veggies", + "sweated veggies", + "sweated veggies" + ] + }, + { + "ctxs": [ + { + "title": "How to set up the sous vide bath for guineafowl breasts?", + "text": "One of the benefits of sous vide cooking is that you cannot cook food over the temperature set, if you set the temp to 70 degrees it's physically impossible for it to go over that. This means that if you cook it longer than it needs to get up to the desired temperature you won't dry it out. I would think for guineafowl that 120 minutes would be enough. As for temperature shock you'd have to go much higher than 70C to run into that, so I'd start with the water at your desired temperature. As for sauces guineafowl is very rich and savory, so something with acidity would help to balance it. I like your sauce idea and think it would work fine. Riesling is a good choice if you get one with a more mineral character than a sweet bomb, although a squeeze of lemon can supplement the acidity if needed." + } + ], + "messages": [ + { + "role": "user", + "content": "How to set up the sous vide bath for guineafowl breasts?" + } + ], + "answers": [ + "I would think for guineafowl that 120 minutes would be enough", + "I would think for guineafowl that 120 minutes would be enough", + "As for sauces guineafowl is very rich and savory, so something with acidity would help to balance it.", + "Riesling is a good choice if you get one with a more mineral character than a sweet bomb" + ] + }, + { + "ctxs": [ + { + "title": "How to set up the sous vide bath for guineafowl breasts?", + "text": "One of the benefits of sous vide cooking is that you cannot cook food over the temperature set, if you set the temp to 70 degrees it's physically impossible for it to go over that. This means that if you cook it longer than it needs to get up to the desired temperature you won't dry it out. I would think for guineafowl that 120 minutes would be enough. As for temperature shock you'd have to go much higher than 70C to run into that, so I'd start with the water at your desired temperature. As for sauces guineafowl is very rich and savory, so something with acidity would help to balance it. I like your sauce idea and think it would work fine. Riesling is a good choice if you get one with a more mineral character than a sweet bomb, although a squeeze of lemon can supplement the acidity if needed." + } + ], + "messages": [ + { + "role": "user", + "content": "How to set up the sous vide bath for guineafowl breasts?" + }, + { + "role": "assistant", + "content": "I would think for guineafowl that 120 minutes would be enough" + }, + { + "role": "user", + "content": "Should I add any seasoning to it ?" + } + ], + "answers": [ + "guineafowl is very rich and savory, so something with acidity would help to balance it", + "guineafowl is very rich and savory, so something with acidity would help to balance it", + "iesling is a good choice if you get one with a more mineral character than a sweet bomb,", + "As for sauces guineafowl is very rich and savory, so something with acidity would help to balance it." + ] + }, + { + "ctxs": [ + { + "title": "How to set up the sous vide bath for guineafowl breasts?", + "text": "One of the benefits of sous vide cooking is that you cannot cook food over the temperature set, if you set the temp to 70 degrees it's physically impossible for it to go over that. This means that if you cook it longer than it needs to get up to the desired temperature you won't dry it out. I would think for guineafowl that 120 minutes would be enough. As for temperature shock you'd have to go much higher than 70C to run into that, so I'd start with the water at your desired temperature. As for sauces guineafowl is very rich and savory, so something with acidity would help to balance it. I like your sauce idea and think it would work fine. Riesling is a good choice if you get one with a more mineral character than a sweet bomb, although a squeeze of lemon can supplement the acidity if needed." + } + ], + "messages": [ + { + "role": "user", + "content": "How to set up the sous vide bath for guineafowl breasts?" + }, + { + "role": "assistant", + "content": "I would think for guineafowl that 120 minutes would be enough" + }, + { + "role": "user", + "content": "Should I add any seasoning to it ?" + }, + { + "role": "assistant", + "content": "guineafowl is very rich and savory, so something with acidity would help to balance it" + }, + { + "role": "user", + "content": "do you have any suggestions to what ingredients would contain this acidity ?" + } + ], + "answers": [ + "Riesling is a good choice if you get one with a more mineral character than a sweet bomb, although a squeeze of lemon can supplement the acidity if needed", + "Riesling is a good choice if you get one with a more mineral character than a sweet bomb, although a squeeze of lemon can supplement the acidity if needed", + "a squeeze of lemon can supplement the acidity if needed", + "Riesling is a good choice if you get one with a more mineral character than a sweet bomb, although a squeeze of lemon can supplement the acidity if needed." + ] + }, + { + "ctxs": [ + { + "title": "How long should Lamb leg steaks be cooked for?", + "text": "Treat it like beef steak. Super-hot pan, slap it on, keep pressing it with your finger, when it feels very firm, it's well done; about 5-6 minutes a side in general but it will depend on thickness; the finger test never lies. Let it rest for a few minutes after cooking." + } + ], + "messages": [ + { + "role": "user", + "content": "How long should Lamb leg steaks be cooked for?" + } + ], + "answers": [ + "Treat it like beef steak", + "Treat it like beef steak", + "about 5-6 minutes a side in general but it will depend on thickness; the finger test never lies.", + "5-6 minutes a side in general" + ] + }, + { + "ctxs": [ + { + "title": "How long should Lamb leg steaks be cooked for?", + "text": "Treat it like beef steak. Super-hot pan, slap it on, keep pressing it with your finger, when it feels very firm, it's well done; about 5-6 minutes a side in general but it will depend on thickness; the finger test never lies. Let it rest for a few minutes after cooking." + } + ], + "messages": [ + { + "role": "user", + "content": "How long should Lamb leg steaks be cooked for?" + }, + { + "role": "assistant", + "content": "Treat it like beef steak" + }, + { + "role": "user", + "content": "Is there a rule of thumb for the weight or cut?" + } + ], + "answers": [ + "5-6 minutes a side in general", + "5-6 minutes a side in general", + "Super-hot pan, slap it on, keep pressing it with your finger, when it feels very firm, it's well done; about 5-6 minutes a side in general but it will depend on thickness; the finger test never lies", + "5-6 minutes a side in general" + ] + }, + { + "ctxs": [ + { + "title": "How long should Lamb leg steaks be cooked for?", + "text": "Treat it like beef steak. Super-hot pan, slap it on, keep pressing it with your finger, when it feels very firm, it's well done; about 5-6 minutes a side in general but it will depend on thickness; the finger test never lies. Let it rest for a few minutes after cooking." + } + ], + "messages": [ + { + "role": "user", + "content": "How long should Lamb leg steaks be cooked for?" + }, + { + "role": "assistant", + "content": "Treat it like beef steak" + }, + { + "role": "user", + "content": "Is there a rule of thumb for the weight or cut?" + }, + { + "role": "assistant", + "content": "5-6 minutes a side in general" + }, + { + "role": "user", + "content": "If I want a well done steak how long should it be cooked for?" + } + ], + "answers": [ + "the finger test never lies", + "the finger test never lies", + "pressing it with your finger, when it feels very firm, it's well done; about 5-6 minutes a side in general but it will depend on thickness", + "the finger test never lies" + ] + }, + { + "ctxs": [ + { + "title": "How long should Lamb leg steaks be cooked for?", + "text": "Treat it like beef steak. Super-hot pan, slap it on, keep pressing it with your finger, when it feels very firm, it's well done; about 5-6 minutes a side in general but it will depend on thickness; the finger test never lies. Let it rest for a few minutes after cooking." + } + ], + "messages": [ + { + "role": "user", + "content": "How long should Lamb leg steaks be cooked for?" + }, + { + "role": "assistant", + "content": "Treat it like beef steak" + }, + { + "role": "user", + "content": "Is there a rule of thumb for the weight or cut?" + }, + { + "role": "assistant", + "content": "5-6 minutes a side in general" + }, + { + "role": "user", + "content": "If I want a well done steak how long should it be cooked for?" + }, + { + "role": "assistant", + "content": "the finger test never lies" + }, + { + "role": "user", + "content": "what is the finger test?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How long should Lamb leg steaks be cooked for?", + "text": "Treat it like beef steak. Super-hot pan, slap it on, keep pressing it with your finger, when it feels very firm, it's well done; about 5-6 minutes a side in general but it will depend on thickness; the finger test never lies. Let it rest for a few minutes after cooking." + } + ], + "messages": [ + { + "role": "user", + "content": "How long should Lamb leg steaks be cooked for?" + }, + { + "role": "assistant", + "content": "Treat it like beef steak" + }, + { + "role": "user", + "content": "Is there a rule of thumb for the weight or cut?" + }, + { + "role": "assistant", + "content": "5-6 minutes a side in general" + }, + { + "role": "user", + "content": "If I want a well done steak how long should it be cooked for?" + }, + { + "role": "assistant", + "content": "the finger test never lies" + }, + { + "role": "user", + "content": "what is the finger test?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "what other guidance can you give regarding cooking a lamb leg steak?" + } + ], + "answers": [ + "it will depend on thickness", + "it will depend on thickness", + "Treat it like beef steak. Super-hot pan, slap it on, keep pressing it with your finger, when it feels very firm, it's well done; about 5-6 minutes a side in general", + "Treat it like beef steak. Super-hot pan, slap it on, keep pressing it with your finger, when it feels very firm, it's well done;" + ] + }, + { + "ctxs": [ + { + "title": "How long should Lamb leg steaks be cooked for?", + "text": "Treat it like beef steak. Super-hot pan, slap it on, keep pressing it with your finger, when it feels very firm, it's well done; about 5-6 minutes a side in general but it will depend on thickness; the finger test never lies. Let it rest for a few minutes after cooking." + } + ], + "messages": [ + { + "role": "user", + "content": "How long should Lamb leg steaks be cooked for?" + }, + { + "role": "assistant", + "content": "Treat it like beef steak" + }, + { + "role": "user", + "content": "Is there a rule of thumb for the weight or cut?" + }, + { + "role": "assistant", + "content": "5-6 minutes a side in general" + }, + { + "role": "user", + "content": "If I want a well done steak how long should it be cooked for?" + }, + { + "role": "assistant", + "content": "the finger test never lies" + }, + { + "role": "user", + "content": "what is the finger test?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "what other guidance can you give regarding cooking a lamb leg steak?" + }, + { + "role": "assistant", + "content": "it will depend on thickness" + }, + { + "role": "user", + "content": "How does thickness affect cooking?" + } + ], + "answers": [ + "Let it rest for a few minutes after cooking", + "Let it rest for a few minutes after cooking", + "Let it rest for a few minutes after cooking", + "bout 5-6 minutes a side in general but it will depend on thickness" + ] + }, + { + "ctxs": [ + { + "title": "How long should I wait before I lift the lid of my sauerkraut crock?", + "text": "Don't check on it. When I lived in Virginia I used to drive up to Pennsylvania every year to this little Amish farm to buy a gallon of the best sauerkraut I've ever tasted. They showed you how they made it, and I remember the farmer stressing two things: (1) sterilize the jars, (2) don't touch it for 2 months." + } + ], + "messages": [ + { + "role": "user", + "content": "How long should I wait before I lift the lid of my sauerkraut crock?" + } + ], + "answers": [ + "don't touch it for 2 months", + "don't touch it for 2 months", + "don't touch it for 2 months.", + "don't touch it for 2 months." + ] + }, + { + "ctxs": [ + { + "title": "How long should I wait before I lift the lid of my sauerkraut crock?", + "text": "Don't check on it. When I lived in Virginia I used to drive up to Pennsylvania every year to this little Amish farm to buy a gallon of the best sauerkraut I've ever tasted. They showed you how they made it, and I remember the farmer stressing two things: (1) sterilize the jars, (2) don't touch it for 2 months." + } + ], + "messages": [ + { + "role": "user", + "content": "How long should I wait before I lift the lid of my sauerkraut crock?" + }, + { + "role": "assistant", + "content": "don't touch it for 2 months" + }, + { + "role": "user", + "content": "I read that the kraut should develop its own liquid during this time, and that one can pour boiled water on top if it doesn't, So I should not add the boiling water?" + } + ], + "answers": [ + "They showed you how they made it, and I remember the farmer stressing two things: (1) sterilize the jars, (2) don't touch it for 2 months", + "They showed you how they made it, and I remember the farmer stressing two things: (1) sterilize the jars, (2) don't touch it for 2 months", + "They showed you how they made it, and I remember the farmer stressing two things: (1) sterilize the jars, (2) don't touch it for 2 months", + "They showed you how they made it, and I remember the farmer stressing two things: (1) sterilize the jars, (2) don't touch it for 2 months" + ] + }, + { + "ctxs": [ + { + "title": "How long should I wait before I lift the lid of my sauerkraut crock?", + "text": "Don't check on it. When I lived in Virginia I used to drive up to Pennsylvania every year to this little Amish farm to buy a gallon of the best sauerkraut I've ever tasted. They showed you how they made it, and I remember the farmer stressing two things: (1) sterilize the jars, (2) don't touch it for 2 months." + } + ], + "messages": [ + { + "role": "user", + "content": "How long should I wait before I lift the lid of my sauerkraut crock?" + }, + { + "role": "assistant", + "content": "don't touch it for 2 months" + }, + { + "role": "user", + "content": "I read that the kraut should develop its own liquid during this time, and that one can pour boiled water on top if it doesn't, So I should not add the boiling water?" + }, + { + "role": "assistant", + "content": "They showed you how they made it, and I remember the farmer stressing two things: (1) sterilize the jars, (2) don't touch it for 2 months" + }, + { + "role": "user", + "content": "I have 5 - 6 lbs of sauerkraut in a crock with a water vacuum seal. Should that be ok for 2 months?" + } + ], + "answers": [ + "Don't check on it", + "Don't check on it", + "Don't check on it", + "don't touch it for 2 months." + ] + }, + { + "ctxs": [ + { + "title": "How does boiling impact the texture of tofu?", + "text": "Ah, so the question is \"Why does boiling the tofu change its texture?\". Answer: it doesn't. Try doing this recipe without boiling the tofu, I think you will find it is pretty much the same. I think if the boiling serves any purpose at all it is to remove any last remnant of taste from the tofu. I don't mash tofu often, but when I do, I never boil it and I've never had a problem." + } + ], + "messages": [ + { + "role": "user", + "content": "How does boiling impact the texture of tofu?" + } + ], + "answers": [ + "I never boil it and I've never had a problem", + "I never boil it and I've never had a problem", + "Answer: it doesn't.", + "it doesn't." + ] + }, + { + "ctxs": [ + { + "title": "How does boiling impact the texture of tofu?", + "text": "Ah, so the question is \"Why does boiling the tofu change its texture?\". Answer: it doesn't. Try doing this recipe without boiling the tofu, I think you will find it is pretty much the same. I think if the boiling serves any purpose at all it is to remove any last remnant of taste from the tofu. I don't mash tofu often, but when I do, I never boil it and I've never had a problem." + } + ], + "messages": [ + { + "role": "user", + "content": "How does boiling impact the texture of tofu?" + }, + { + "role": "assistant", + "content": "I never boil it and I've never had a problem" + }, + { + "role": "user", + "content": "How do I mash tofu?" + } + ], + "answers": [ + "I don't mash tofu often", + "I don't mash tofu often", + "I don't mash tofu often", + "I don't mash tofu often, but when I do, I never boil it and I've never had a problem." + ] + }, + { + "ctxs": [ + { + "title": "How does boiling impact the texture of tofu?", + "text": "Ah, so the question is \"Why does boiling the tofu change its texture?\". Answer: it doesn't. Try doing this recipe without boiling the tofu, I think you will find it is pretty much the same. I think if the boiling serves any purpose at all it is to remove any last remnant of taste from the tofu. I don't mash tofu often, but when I do, I never boil it and I've never had a problem." + } + ], + "messages": [ + { + "role": "user", + "content": "How does boiling impact the texture of tofu?" + }, + { + "role": "assistant", + "content": "I never boil it and I've never had a problem" + }, + { + "role": "user", + "content": "How do I mash tofu?" + }, + { + "role": "assistant", + "content": "I don't mash tofu often" + }, + { + "role": "user", + "content": "How would I squeeze out water from tofu?" + } + ], + "answers": [ + "Try doing this recipe without boiling the tofu, I think you will find it is pretty much the same", + "Try doing this recipe without boiling the tofu, I think you will find it is pretty much the same", + "Try doing this recipe without boiling the tofu, I think you will find it is pretty much the same", + "Try doing this recipe without boiling the tofu, I think you will find it is pretty much the same" + ] + }, + { + "ctxs": [ + { + "title": "How does boiling impact the texture of tofu?", + "text": "Ah, so the question is \"Why does boiling the tofu change its texture?\". Answer: it doesn't. Try doing this recipe without boiling the tofu, I think you will find it is pretty much the same. I think if the boiling serves any purpose at all it is to remove any last remnant of taste from the tofu. I don't mash tofu often, but when I do, I never boil it and I've never had a problem." + } + ], + "messages": [ + { + "role": "user", + "content": "How does boiling impact the texture of tofu?" + }, + { + "role": "assistant", + "content": "I never boil it and I've never had a problem" + }, + { + "role": "user", + "content": "How do I mash tofu?" + }, + { + "role": "assistant", + "content": "I don't mash tofu often" + }, + { + "role": "user", + "content": "How would I squeeze out water from tofu?" + }, + { + "role": "assistant", + "content": "Try doing this recipe without boiling the tofu, I think you will find it is pretty much the same" + }, + { + "role": "user", + "content": "Should I cut tofu into pieces?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How does boiling impact the texture of tofu?", + "text": "Ah, so the question is \"Why does boiling the tofu change its texture?\". Answer: it doesn't. Try doing this recipe without boiling the tofu, I think you will find it is pretty much the same. I think if the boiling serves any purpose at all it is to remove any last remnant of taste from the tofu. I don't mash tofu often, but when I do, I never boil it and I've never had a problem." + } + ], + "messages": [ + { + "role": "user", + "content": "How does boiling impact the texture of tofu?" + }, + { + "role": "assistant", + "content": "I never boil it and I've never had a problem" + }, + { + "role": "user", + "content": "How do I mash tofu?" + }, + { + "role": "assistant", + "content": "I don't mash tofu often" + }, + { + "role": "user", + "content": "How would I squeeze out water from tofu?" + }, + { + "role": "assistant", + "content": "Try doing this recipe without boiling the tofu, I think you will find it is pretty much the same" + }, + { + "role": "user", + "content": "Should I cut tofu into pieces?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can tofu be added to tomato sauce?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What can I do with the white parts of kale?", + "text": "One method I found over time:Chop it into tiny pieces and stir fry it with bacon and onions (also chopped up). Once that's soft, leave it to cool, then mix it in meatballs in a 50:50 ratio. If some eggs and breadcrumbs are added a fine meatball is made that tastes a bit sweeter and veggy and is healthier. :)" + } + ], + "messages": [ + { + "role": "user", + "content": "What can I do with the white parts of kale?" + } + ], + "answers": [ + "Chop it into tiny pieces", + "Chop it into tiny pieces", + "Chop it into tiny pieces and stir fry it with bacon and onions (also chopped up). Once that's soft, leave it to cool, then mix it in meatballs in a 50:50 ratio.", + "Chop it into tiny pieces and stir fry it with bacon and onions" + ] + }, + { + "ctxs": [ + { + "title": "What can I do with the white parts of kale?", + "text": "One method I found over time:Chop it into tiny pieces and stir fry it with bacon and onions (also chopped up). Once that's soft, leave it to cool, then mix it in meatballs in a 50:50 ratio. If some eggs and breadcrumbs are added a fine meatball is made that tastes a bit sweeter and veggy and is healthier. :)" + } + ], + "messages": [ + { + "role": "user", + "content": "What can I do with the white parts of kale?" + }, + { + "role": "assistant", + "content": "Chop it into tiny pieces" + }, + { + "role": "user", + "content": "Can I use those pieces to blend into a smoothie?" + } + ], + "answers": [ + "stir fry it with bacon and onions (also chopped up", + "stir fry it with bacon and onions (also chopped up", + "stir fry it with bacon and onions (also chopped up", + "stir fry it with bacon and onions (also chopped up" + ] + }, + { + "ctxs": [ + { + "title": "What can I do with the white parts of kale?", + "text": "One method I found over time:Chop it into tiny pieces and stir fry it with bacon and onions (also chopped up). Once that's soft, leave it to cool, then mix it in meatballs in a 50:50 ratio. If some eggs and breadcrumbs are added a fine meatball is made that tastes a bit sweeter and veggy and is healthier. :)" + } + ], + "messages": [ + { + "role": "user", + "content": "What can I do with the white parts of kale?" + }, + { + "role": "assistant", + "content": "Chop it into tiny pieces" + }, + { + "role": "user", + "content": "Can I use those pieces to blend into a smoothie?" + }, + { + "role": "assistant", + "content": "stir fry it with bacon and onions (also chopped up" + }, + { + "role": "user", + "content": "Is there any way I can make them tastier when used in a salad?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What can I do with the white parts of kale?", + "text": "One method I found over time:Chop it into tiny pieces and stir fry it with bacon and onions (also chopped up). Once that's soft, leave it to cool, then mix it in meatballs in a 50:50 ratio. If some eggs and breadcrumbs are added a fine meatball is made that tastes a bit sweeter and veggy and is healthier. :)" + } + ], + "messages": [ + { + "role": "user", + "content": "What can I do with the white parts of kale?" + }, + { + "role": "assistant", + "content": "Chop it into tiny pieces" + }, + { + "role": "user", + "content": "Can I use those pieces to blend into a smoothie?" + }, + { + "role": "assistant", + "content": "stir fry it with bacon and onions (also chopped up" + }, + { + "role": "user", + "content": "Is there any way I can make them tastier when used in a salad?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What kind of dishes can I bake it in?" + } + ], + "answers": [ + "mix it in meatballs in a 50:50 ratio", + "mix it in meatballs in a 50:50 ratio", + "stir fry it with bacon and onions (also chopped up). Once that's soft, leave it to cool, then mix it in meatballs in a 50:50 ratio.", + "Chop it into tiny pieces and stir fry it with bacon and onions (also chopped up). Once that's soft, leave it to cool, then mix it in meatballs in a 50:50 ratio." + ] + }, + { + "ctxs": [ + { + "title": "What can I do with the white parts of kale?", + "text": "One method I found over time:Chop it into tiny pieces and stir fry it with bacon and onions (also chopped up). Once that's soft, leave it to cool, then mix it in meatballs in a 50:50 ratio. If some eggs and breadcrumbs are added a fine meatball is made that tastes a bit sweeter and veggy and is healthier. :)" + } + ], + "messages": [ + { + "role": "user", + "content": "What can I do with the white parts of kale?" + }, + { + "role": "assistant", + "content": "Chop it into tiny pieces" + }, + { + "role": "user", + "content": "Can I use those pieces to blend into a smoothie?" + }, + { + "role": "assistant", + "content": "stir fry it with bacon and onions (also chopped up" + }, + { + "role": "user", + "content": "Is there any way I can make them tastier when used in a salad?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What kind of dishes can I bake it in?" + }, + { + "role": "assistant", + "content": "mix it in meatballs in a 50:50 ratio" + }, + { + "role": "user", + "content": "How long do I bake that" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What can I do with the white parts of kale?", + "text": "One method I found over time:Chop it into tiny pieces and stir fry it with bacon and onions (also chopped up). Once that's soft, leave it to cool, then mix it in meatballs in a 50:50 ratio. If some eggs and breadcrumbs are added a fine meatball is made that tastes a bit sweeter and veggy and is healthier. :)" + } + ], + "messages": [ + { + "role": "user", + "content": "What can I do with the white parts of kale?" + }, + { + "role": "assistant", + "content": "Chop it into tiny pieces" + }, + { + "role": "user", + "content": "Can I use those pieces to blend into a smoothie?" + }, + { + "role": "assistant", + "content": "stir fry it with bacon and onions (also chopped up" + }, + { + "role": "user", + "content": "Is there any way I can make them tastier when used in a salad?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What kind of dishes can I bake it in?" + }, + { + "role": "assistant", + "content": "mix it in meatballs in a 50:50 ratio" + }, + { + "role": "user", + "content": "How long do I bake that" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do I need to grease the pan before baking?" + } + ], + "answers": [ + "If some eggs and breadcrumbs are added a fine meatball is made that tastes a bit sweeter and veggy and is healthier", + "If some eggs and breadcrumbs are added a fine meatball is made that tastes a bit sweeter and veggy and is healthier", + "If some eggs and breadcrumbs are added a fine meatball is made that tastes a bit sweeter and veggy and is healthier", + "If some eggs and breadcrumbs are added a fine meatball is made that tastes a bit sweeter and veggy and is healthier" + ] + }, + { + "ctxs": [ + { + "title": "Which container to use for combined milk?", + "text": "Don't reuse an old milk jug for storing the new, combined milk. The standard plastics used in milk jugs in most areas cannot be properly sanitized for reuse (even with standard sanitizing solutions). Instead, use a properly sanitized and covered glass or plastic container, preferably one that you clean in a hot water dish washer. Milk stored in a properly cleaned container will have the maximum shelf life (and reduced chance of other contaminants)." + } + ], + "messages": [ + { + "role": "user", + "content": "My local supermarket was out of 1% milk today, so I decided to get half a gallon of 2% and half a gallon of skim milk and combine the two at home. Now I'm wondering in what I should store the combined milk in ?" + } + ], + "answers": [ + "Don't reuse an old milk jug for storing the new, combined milk. The standard plastics used in milk jugs in most areas cannot be properly sanitized for reuse", + "Don't reuse an old milk jug for storing the new, combined milk. The standard plastics used in milk jugs in most areas cannot be properly sanitized for reuse", + "use a properly sanitized and covered glass or plastic container, preferably one that you clean in a hot water dish washer.", + "use a properly sanitized and covered glass or plastic container, preferably one that you clean in a hot water dish washer." + ] + }, + { + "ctxs": [ + { + "title": "Which container to use for combined milk?", + "text": "Don't reuse an old milk jug for storing the new, combined milk. The standard plastics used in milk jugs in most areas cannot be properly sanitized for reuse (even with standard sanitizing solutions). Instead, use a properly sanitized and covered glass or plastic container, preferably one that you clean in a hot water dish washer. Milk stored in a properly cleaned container will have the maximum shelf life (and reduced chance of other contaminants)." + } + ], + "messages": [ + { + "role": "user", + "content": "My local supermarket was out of 1% milk today, so I decided to get half a gallon of 2% and half a gallon of skim milk and combine the two at home. Now I'm wondering in what I should store the combined milk in ?" + }, + { + "role": "assistant", + "content": "Don't reuse an old milk jug for storing the new, combined milk. The standard plastics used in milk jugs in most areas cannot be properly sanitized for reuse" + }, + { + "role": "user", + "content": "even if I wash the container the best I can, it will still have traces of bacteria in there from the old milk?" + } + ], + "answers": [ + "Instead, use a properly sanitized and covered glass or plastic container, preferably one that you clean in a hot water dish washer", + "Instead, use a properly sanitized and covered glass or plastic container, preferably one that you clean in a hot water dish washer", + "The standard plastics used in milk jugs in most areas cannot be properly sanitized for reuse (even with standard sanitizing solutions).", + "Instead, use a properly sanitized and covered glass or plastic container, preferably one that you clean in a hot water dish washer" + ] + }, + { + "ctxs": [ + { + "title": "Which container to use for combined milk?", + "text": "Don't reuse an old milk jug for storing the new, combined milk. The standard plastics used in milk jugs in most areas cannot be properly sanitized for reuse (even with standard sanitizing solutions). Instead, use a properly sanitized and covered glass or plastic container, preferably one that you clean in a hot water dish washer. Milk stored in a properly cleaned container will have the maximum shelf life (and reduced chance of other contaminants)." + } + ], + "messages": [ + { + "role": "user", + "content": "My local supermarket was out of 1% milk today, so I decided to get half a gallon of 2% and half a gallon of skim milk and combine the two at home. Now I'm wondering in what I should store the combined milk in ?" + }, + { + "role": "assistant", + "content": "Don't reuse an old milk jug for storing the new, combined milk. The standard plastics used in milk jugs in most areas cannot be properly sanitized for reuse" + }, + { + "role": "user", + "content": "even if I wash the container the best I can, it will still have traces of bacteria in there from the old milk?" + }, + { + "role": "assistant", + "content": "Instead, use a properly sanitized and covered glass or plastic container, preferably one that you clean in a hot water dish washer" + }, + { + "role": "user", + "content": "Does this mean, then, that I should treat the expiration date of the combined milk as the same date printed on the old container?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Which container to use for combined milk?", + "text": "Don't reuse an old milk jug for storing the new, combined milk. The standard plastics used in milk jugs in most areas cannot be properly sanitized for reuse (even with standard sanitizing solutions). Instead, use a properly sanitized and covered glass or plastic container, preferably one that you clean in a hot water dish washer. Milk stored in a properly cleaned container will have the maximum shelf life (and reduced chance of other contaminants)." + } + ], + "messages": [ + { + "role": "user", + "content": "My local supermarket was out of 1% milk today, so I decided to get half a gallon of 2% and half a gallon of skim milk and combine the two at home. Now I'm wondering in what I should store the combined milk in ?" + }, + { + "role": "assistant", + "content": "Don't reuse an old milk jug for storing the new, combined milk. The standard plastics used in milk jugs in most areas cannot be properly sanitized for reuse" + }, + { + "role": "user", + "content": "even if I wash the container the best I can, it will still have traces of bacteria in there from the old milk?" + }, + { + "role": "assistant", + "content": "Instead, use a properly sanitized and covered glass or plastic container, preferably one that you clean in a hot water dish washer" + }, + { + "role": "user", + "content": "Does this mean, then, that I should treat the expiration date of the combined milk as the same date printed on the old container?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Any other ideas?" + } + ], + "answers": [ + "Milk stored in a properly cleaned container will have the maximum shelf life (and reduced chance of other contaminants", + "Milk stored in a properly cleaned container will have the maximum shelf life (and reduced chance of other contaminants", + "use a properly sanitized and covered glass or plastic container, preferably one that you clean in a hot water dish washer. Milk stored in a properly cleaned container will have the maximum shelf life", + "Milk stored in a properly cleaned container will have the maximum shelf life (and reduced chance of other contaminants)." + ] + }, + { + "ctxs": [ + { + "title": "Which container to use for combined milk?", + "text": "Don't reuse an old milk jug for storing the new, combined milk. The standard plastics used in milk jugs in most areas cannot be properly sanitized for reuse (even with standard sanitizing solutions). Instead, use a properly sanitized and covered glass or plastic container, preferably one that you clean in a hot water dish washer. Milk stored in a properly cleaned container will have the maximum shelf life (and reduced chance of other contaminants)." + } + ], + "messages": [ + { + "role": "user", + "content": "My local supermarket was out of 1% milk today, so I decided to get half a gallon of 2% and half a gallon of skim milk and combine the two at home. Now I'm wondering in what I should store the combined milk in ?" + }, + { + "role": "assistant", + "content": "Don't reuse an old milk jug for storing the new, combined milk. The standard plastics used in milk jugs in most areas cannot be properly sanitized for reuse" + }, + { + "role": "user", + "content": "even if I wash the container the best I can, it will still have traces of bacteria in there from the old milk?" + }, + { + "role": "assistant", + "content": "Instead, use a properly sanitized and covered glass or plastic container, preferably one that you clean in a hot water dish washer" + }, + { + "role": "user", + "content": "Does this mean, then, that I should treat the expiration date of the combined milk as the same date printed on the old container?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Any other ideas?" + }, + { + "role": "assistant", + "content": "Milk stored in a properly cleaned container will have the maximum shelf life (and reduced chance of other contaminants" + }, + { + "role": "user", + "content": "Do you think it will change the taste?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Are vegetables poisonous if they have roots, are sprouting or are many weeks old?", + "text": "I'll second NBenatar but with a bit more info:Carrots, onion, and garlic aren't dangerous when they sprout but they use their sugar reserves to make the sprout. They go downhill very fast and get rubbery and unusable. Whenever garlic or onions sprout I just plant them and use the greens instead.Potatoes are a little different. Even after sprouting they can still have usable parts for some time. The green portions of a potato are toxic (not enough to be scary but I've heard they will make you sick if you eat enough). It's worth cutting away the green parts if the potato isn't soft yet." + } + ], + "messages": [ + { + "role": "user", + "content": "Are vegetables poisonous if they have roots, are sprouting or are many weeks old?" + } + ], + "answers": [ + "Carrots, onion, and garlic aren't dangerous when they sprout but they use their sugar reserves to make the sprout", + "Carrots, onion, and garlic aren't dangerous when they sprout but they use their sugar reserves to make the sprout", + "The green portions of a potato are toxic (not enough to be scary but I've heard they will make you sick if you eat enough).", + "The green portions of a potato are toxic (not enough to be scary but I've heard they will make you sick if you eat enough)." + ] + }, + { + "ctxs": [ + { + "title": "Are vegetables poisonous if they have roots, are sprouting or are many weeks old?", + "text": "I'll second NBenatar but with a bit more info:Carrots, onion, and garlic aren't dangerous when they sprout but they use their sugar reserves to make the sprout. They go downhill very fast and get rubbery and unusable. Whenever garlic or onions sprout I just plant them and use the greens instead.Potatoes are a little different. Even after sprouting they can still have usable parts for some time. The green portions of a potato are toxic (not enough to be scary but I've heard they will make you sick if you eat enough). It's worth cutting away the green parts if the potato isn't soft yet." + } + ], + "messages": [ + { + "role": "user", + "content": "Are vegetables poisonous if they have roots, are sprouting or are many weeks old?" + }, + { + "role": "assistant", + "content": "Carrots, onion, and garlic aren't dangerous when they sprout but they use their sugar reserves to make the sprout" + }, + { + "role": "user", + "content": "Are potatoes dangerous when they're sprouting?" + } + ], + "answers": [ + "Potatoes are a little different. Even after sprouting they can still have usable parts for some time", + "Potatoes are a little different. Even after sprouting they can still have usable parts for some time", + "The green portions of a potato are toxic (not enough to be scary but I've heard they will make you sick if you eat enough).", + "The green portions of a potato are toxic (not enough to be scary but I've heard they will make you sick if you eat enough)" + ] + }, + { + "ctxs": [ + { + "title": "Are vegetables poisonous if they have roots, are sprouting or are many weeks old?", + "text": "I'll second NBenatar but with a bit more info:Carrots, onion, and garlic aren't dangerous when they sprout but they use their sugar reserves to make the sprout. They go downhill very fast and get rubbery and unusable. Whenever garlic or onions sprout I just plant them and use the greens instead.Potatoes are a little different. Even after sprouting they can still have usable parts for some time. The green portions of a potato are toxic (not enough to be scary but I've heard they will make you sick if you eat enough). It's worth cutting away the green parts if the potato isn't soft yet." + } + ], + "messages": [ + { + "role": "user", + "content": "Are vegetables poisonous if they have roots, are sprouting or are many weeks old?" + }, + { + "role": "assistant", + "content": "Carrots, onion, and garlic aren't dangerous when they sprout but they use their sugar reserves to make the sprout" + }, + { + "role": "user", + "content": "Are potatoes dangerous when they're sprouting?" + }, + { + "role": "assistant", + "content": "Potatoes are a little different. Even after sprouting they can still have usable parts for some time" + }, + { + "role": "user", + "content": "Do the vegetables sprouting change the taste?" + } + ], + "answers": [ + "ey go downhill very fast and get rubbery and unusable. Whenever garlic or onions sprout I just plant them and use the greens instead", + "ey go downhill very fast and get rubbery and unusable. Whenever garlic or onions sprout I just plant them and use the greens instead", + "they use their sugar reserves to make the sprout. They go downhill very fast and get rubbery and unusable", + "They go downhill very fast and get rubbery and unusable" + ] + }, + { + "ctxs": [ + { + "title": "Are vegetables poisonous if they have roots, are sprouting or are many weeks old?", + "text": "I'll second NBenatar but with a bit more info:Carrots, onion, and garlic aren't dangerous when they sprout but they use their sugar reserves to make the sprout. They go downhill very fast and get rubbery and unusable. Whenever garlic or onions sprout I just plant them and use the greens instead.Potatoes are a little different. Even after sprouting they can still have usable parts for some time. The green portions of a potato are toxic (not enough to be scary but I've heard they will make you sick if you eat enough). It's worth cutting away the green parts if the potato isn't soft yet." + } + ], + "messages": [ + { + "role": "user", + "content": "Are vegetables poisonous if they have roots, are sprouting or are many weeks old?" + }, + { + "role": "assistant", + "content": "Carrots, onion, and garlic aren't dangerous when they sprout but they use their sugar reserves to make the sprout" + }, + { + "role": "user", + "content": "Are potatoes dangerous when they're sprouting?" + }, + { + "role": "assistant", + "content": "Potatoes are a little different. Even after sprouting they can still have usable parts for some time" + }, + { + "role": "user", + "content": "Do the vegetables sprouting change the taste?" + }, + { + "role": "assistant", + "content": "ey go downhill very fast and get rubbery and unusable. Whenever garlic or onions sprout I just plant them and use the greens instead" + }, + { + "role": "user", + "content": "Can I use my potatoes or carrots if they already have some roots?" + } + ], + "answers": [ + "The green portions of a potato are toxic (not enough to be scary but I've heard they will make you sick if you eat enough). It's worth cutting away the green parts if the potato isn't soft yet", + "The green portions of a potato are toxic (not enough to be scary but I've heard they will make you sick if you eat enough). It's worth cutting away the green parts if the potato isn't soft yet", + "after sprouting they can still have usable parts for some time. The green portions of a potato are toxic", + "Even after sprouting they can still have usable parts for some time." + ] + }, + { + "ctxs": [ + { + "title": "Are vegetables poisonous if they have roots, are sprouting or are many weeks old?", + "text": "I'll second NBenatar but with a bit more info:Carrots, onion, and garlic aren't dangerous when they sprout but they use their sugar reserves to make the sprout. They go downhill very fast and get rubbery and unusable. Whenever garlic or onions sprout I just plant them and use the greens instead.Potatoes are a little different. Even after sprouting they can still have usable parts for some time. The green portions of a potato are toxic (not enough to be scary but I've heard they will make you sick if you eat enough). It's worth cutting away the green parts if the potato isn't soft yet." + } + ], + "messages": [ + { + "role": "user", + "content": "Are vegetables poisonous if they have roots, are sprouting or are many weeks old?" + }, + { + "role": "assistant", + "content": "Carrots, onion, and garlic aren't dangerous when they sprout but they use their sugar reserves to make the sprout" + }, + { + "role": "user", + "content": "Are potatoes dangerous when they're sprouting?" + }, + { + "role": "assistant", + "content": "Potatoes are a little different. Even after sprouting they can still have usable parts for some time" + }, + { + "role": "user", + "content": "Do the vegetables sprouting change the taste?" + }, + { + "role": "assistant", + "content": "ey go downhill very fast and get rubbery and unusable. Whenever garlic or onions sprout I just plant them and use the greens instead" + }, + { + "role": "user", + "content": "Can I use my potatoes or carrots if they already have some roots?" + }, + { + "role": "assistant", + "content": "The green portions of a potato are toxic (not enough to be scary but I've heard they will make you sick if you eat enough). It's worth cutting away the green parts if the potato isn't soft yet" + }, + { + "role": "user", + "content": "How about when my onion is sprouting?" + } + ], + "answers": [ + "Carrots, onion, and garlic aren't dangerous when they sprou", + "Carrots, onion, and garlic aren't dangerous when they sprou", + "Carrots, onion, and garlic aren't dangerous when they sprout but they use their sugar reserves to make the sprout. They go downhill very fast and get rubbery and unusable", + "Carrots, onion, and garlic aren't dangerous when they sprout but they use their sugar reserves to make the sprout." + ] + }, + { + "ctxs": [ + { + "title": "Are vegetables poisonous if they have roots, are sprouting or are many weeks old?", + "text": "I'll second NBenatar but with a bit more info:Carrots, onion, and garlic aren't dangerous when they sprout but they use their sugar reserves to make the sprout. They go downhill very fast and get rubbery and unusable. Whenever garlic or onions sprout I just plant them and use the greens instead.Potatoes are a little different. Even after sprouting they can still have usable parts for some time. The green portions of a potato are toxic (not enough to be scary but I've heard they will make you sick if you eat enough). It's worth cutting away the green parts if the potato isn't soft yet." + } + ], + "messages": [ + { + "role": "user", + "content": "Are vegetables poisonous if they have roots, are sprouting or are many weeks old?" + }, + { + "role": "assistant", + "content": "Carrots, onion, and garlic aren't dangerous when they sprout but they use their sugar reserves to make the sprout" + }, + { + "role": "user", + "content": "Are potatoes dangerous when they're sprouting?" + }, + { + "role": "assistant", + "content": "Potatoes are a little different. Even after sprouting they can still have usable parts for some time" + }, + { + "role": "user", + "content": "Do the vegetables sprouting change the taste?" + }, + { + "role": "assistant", + "content": "ey go downhill very fast and get rubbery and unusable. Whenever garlic or onions sprout I just plant them and use the greens instead" + }, + { + "role": "user", + "content": "Can I use my potatoes or carrots if they already have some roots?" + }, + { + "role": "assistant", + "content": "The green portions of a potato are toxic (not enough to be scary but I've heard they will make you sick if you eat enough). It's worth cutting away the green parts if the potato isn't soft yet" + }, + { + "role": "user", + "content": "How about when my onion is sprouting?" + }, + { + "role": "assistant", + "content": "Carrots, onion, and garlic aren't dangerous when they sprou" + }, + { + "role": "user", + "content": "Are any vegetables poisonous to eat after they sprout?" + } + ], + "answers": [ + "The green portions of a potato are toxic", + "The green portions of a potato are toxic", + "Carrots, onion, and garlic aren't dangerous when they sprout but they use their sugar reserves to make the sprout", + "The green portions of a potato are toxic (not enough to be scary but I've heard they will make you sick if you eat enough). It's worth cutting away the green parts if the potato isn't soft yet" + ] + }, + { + "ctxs": [ + { + "title": "How warm must dough be in order to rise?", + "text": "Optimal yeast growth happens at around 37 degrees Celsius (98.6 degrees Fahrenheit), but dough will rise at any room temperature. As the temp rises, the yeast becomes more active, which is why you'll sometimes see recipes call over overnight rests in the fridge, where activity slows or stops. Yeast dies at anything above 50 C (122 F).The important thing is knowing the temperature and, if you're really particular, the humidity in the air around your proof. This information is used for the sake of timing consistency, more than anything else." + } + ], + "messages": [ + { + "role": "user", + "content": "How warm must dough be in order to rise?" + } + ], + "answers": [ + "Optimal yeast growth happens at around 37 degrees Celsius (98.6 degrees Fahrenheit", + "Optimal yeast growth happens at around 37 degrees Celsius (98.6 degrees Fahrenheit", + "Yeast dies at anything above 50 C (122 F)", + "Optimal yeast growth happens at around 37 degrees Celsius (98.6 degrees Fahrenheit), but dough will rise at any room temperature." + ] + }, + { + "ctxs": [ + { + "title": "How warm must dough be in order to rise?", + "text": "Optimal yeast growth happens at around 37 degrees Celsius (98.6 degrees Fahrenheit), but dough will rise at any room temperature. As the temp rises, the yeast becomes more active, which is why you'll sometimes see recipes call over overnight rests in the fridge, where activity slows or stops. Yeast dies at anything above 50 C (122 F).The important thing is knowing the temperature and, if you're really particular, the humidity in the air around your proof. This information is used for the sake of timing consistency, more than anything else." + } + ], + "messages": [ + { + "role": "user", + "content": "How warm must dough be in order to rise?" + }, + { + "role": "assistant", + "content": "Optimal yeast growth happens at around 37 degrees Celsius (98.6 degrees Fahrenheit" + }, + { + "role": "user", + "content": "Is there any ideal place to put the dough to rise?" + } + ], + "answers": [ + "The important thing is knowing the temperature and, if you're really particular, the humidity in the air around your proof", + "The important thing is knowing the temperature and, if you're really particular, the humidity in the air around your proof", + "Optimal yeast growth happens at around 37 degrees Celsius (98.6 degrees Fahrenheit), but dough will rise at any room temperature.", + "The important thing is knowing the temperature and, if you're really particular, the humidity in the air around your proof" + ] + }, + { + "ctxs": [ + { + "title": "How warm must dough be in order to rise?", + "text": "Optimal yeast growth happens at around 37 degrees Celsius (98.6 degrees Fahrenheit), but dough will rise at any room temperature. As the temp rises, the yeast becomes more active, which is why you'll sometimes see recipes call over overnight rests in the fridge, where activity slows or stops. Yeast dies at anything above 50 C (122 F).The important thing is knowing the temperature and, if you're really particular, the humidity in the air around your proof. This information is used for the sake of timing consistency, more than anything else." + } + ], + "messages": [ + { + "role": "user", + "content": "How warm must dough be in order to rise?" + }, + { + "role": "assistant", + "content": "Optimal yeast growth happens at around 37 degrees Celsius (98.6 degrees Fahrenheit" + }, + { + "role": "user", + "content": "Is there any ideal place to put the dough to rise?" + }, + { + "role": "assistant", + "content": "The important thing is knowing the temperature and, if you're really particular, the humidity in the air around your proof" + }, + { + "role": "user", + "content": "Can it be too warm for the dough to rise?" + } + ], + "answers": [ + "activity slows or stops. Yeast dies at anything above 50 C (122 F", + "activity slows or stops. Yeast dies at anything above 50 C (122 F", + "Yeast dies at anything above 50 C (122 F)", + "As the temp rises, the yeast becomes more active, which is why you'll sometimes see recipes call over overnight rests in the fridge, where activity slows or stops." + ] + }, + { + "ctxs": [ + { + "title": "How warm must dough be in order to rise?", + "text": "Optimal yeast growth happens at around 37 degrees Celsius (98.6 degrees Fahrenheit), but dough will rise at any room temperature. As the temp rises, the yeast becomes more active, which is why you'll sometimes see recipes call over overnight rests in the fridge, where activity slows or stops. Yeast dies at anything above 50 C (122 F).The important thing is knowing the temperature and, if you're really particular, the humidity in the air around your proof. This information is used for the sake of timing consistency, more than anything else." + } + ], + "messages": [ + { + "role": "user", + "content": "How warm must dough be in order to rise?" + }, + { + "role": "assistant", + "content": "Optimal yeast growth happens at around 37 degrees Celsius (98.6 degrees Fahrenheit" + }, + { + "role": "user", + "content": "Is there any ideal place to put the dough to rise?" + }, + { + "role": "assistant", + "content": "The important thing is knowing the temperature and, if you're really particular, the humidity in the air around your proof" + }, + { + "role": "user", + "content": "Can it be too warm for the dough to rise?" + }, + { + "role": "assistant", + "content": "activity slows or stops. Yeast dies at anything above 50 C (122 F" + }, + { + "role": "user", + "content": "What is the best way to proof the dough?" + } + ], + "answers": [ + "sometimes see recipes call over overnight rests in the fridge", + "sometimes see recipes call over overnight rests in the fridge", + "sometimes see recipes call over overnight rests in the fridge", + "As the temp rises, the yeast becomes more active, which is why you'll sometimes see recipes call over overnight rests in the fridge" + ] + }, + { + "ctxs": [ + { + "title": "How to approach making fruit custards?", + "text": "I think you're on the right track. Curds exist with many fruits, but the most common are all very strongly flavored (citrus, raspberry, cranberry, etc). As long as you use a fruit that will add a lot of flavor before adding too much liquid (or reduce the liquid out), you should be fine." + } + ], + "messages": [ + { + "role": "user", + "content": "How do i approach making fruit custards?" + } + ], + "answers": [ + "As long as you use a fruit that will add a lot of flavor before adding too much liquid (or reduce the liquid out), you should be fine", + "As long as you use a fruit that will add a lot of flavor before adding too much liquid (or reduce the liquid out), you should be fine", + "As long as you use a fruit that will add a lot of flavor before adding too much liquid (or reduce the liquid out), you should be fine.", + "As long as you use a fruit that will add a lot of flavor before adding too much liquid (or reduce the liquid out), you should be fine." + ] + }, + { + "ctxs": [ + { + "title": "How to approach making fruit custards?", + "text": "I think you're on the right track. Curds exist with many fruits, but the most common are all very strongly flavored (citrus, raspberry, cranberry, etc). As long as you use a fruit that will add a lot of flavor before adding too much liquid (or reduce the liquid out), you should be fine." + } + ], + "messages": [ + { + "role": "user", + "content": "How do i approach making fruit custards?" + }, + { + "role": "assistant", + "content": "As long as you use a fruit that will add a lot of flavor before adding too much liquid (or reduce the liquid out), you should be fine" + }, + { + "role": "user", + "content": "How can I make lemon curd?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to approach making fruit custards?", + "text": "I think you're on the right track. Curds exist with many fruits, but the most common are all very strongly flavored (citrus, raspberry, cranberry, etc). As long as you use a fruit that will add a lot of flavor before adding too much liquid (or reduce the liquid out), you should be fine." + } + ], + "messages": [ + { + "role": "user", + "content": "How do i approach making fruit custards?" + }, + { + "role": "assistant", + "content": "As long as you use a fruit that will add a lot of flavor before adding too much liquid (or reduce the liquid out), you should be fine" + }, + { + "role": "user", + "content": "How can I make lemon curd?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can you suggest a way to use fruit as the flavor?" + } + ], + "answers": [ + "Curds exist with many fruits, but the most common are all very strongly flavored (citrus, raspberry, cranberry", + "Curds exist with many fruits, but the most common are all very strongly flavored (citrus, raspberry, cranberry", + "As long as you use a fruit that will add a lot of flavor before adding too much liquid (or reduce the liquid out), you should be fine.", + "Curds exist with many fruits, but the most common are all very strongly flavored (citrus, raspberry, cranberry, etc)." + ] + }, + { + "ctxs": [ + { + "title": "How to approach making fruit custards?", + "text": "I think you're on the right track. Curds exist with many fruits, but the most common are all very strongly flavored (citrus, raspberry, cranberry, etc). As long as you use a fruit that will add a lot of flavor before adding too much liquid (or reduce the liquid out), you should be fine." + } + ], + "messages": [ + { + "role": "user", + "content": "How do i approach making fruit custards?" + }, + { + "role": "assistant", + "content": "As long as you use a fruit that will add a lot of flavor before adding too much liquid (or reduce the liquid out), you should be fine" + }, + { + "role": "user", + "content": "How can I make lemon curd?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can you suggest a way to use fruit as the flavor?" + }, + { + "role": "assistant", + "content": "Curds exist with many fruits, but the most common are all very strongly flavored (citrus, raspberry, cranberry" + }, + { + "role": "user", + "content": "Do you have additional information on lemon curd?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to approach making fruit custards?", + "text": "I think you're on the right track. Curds exist with many fruits, but the most common are all very strongly flavored (citrus, raspberry, cranberry, etc). As long as you use a fruit that will add a lot of flavor before adding too much liquid (or reduce the liquid out), you should be fine." + } + ], + "messages": [ + { + "role": "user", + "content": "How do i approach making fruit custards?" + }, + { + "role": "assistant", + "content": "As long as you use a fruit that will add a lot of flavor before adding too much liquid (or reduce the liquid out), you should be fine" + }, + { + "role": "user", + "content": "How can I make lemon curd?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can you suggest a way to use fruit as the flavor?" + }, + { + "role": "assistant", + "content": "Curds exist with many fruits, but the most common are all very strongly flavored (citrus, raspberry, cranberry" + }, + { + "role": "user", + "content": "Do you have additional information on lemon curd?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there anything special about lemon that makes it uniquely suitable for this that couldn't be achieved with other fruits?" + } + ], + "answers": [ + "very strongly flavored", + "very strongly flavored", + "very strongly flavored", + "As long as you use a fruit that will add a lot of flavor before adding too much liquid" + ] + }, + { + "ctxs": [ + { + "title": "How to approach making fruit custards?", + "text": "I think you're on the right track. Curds exist with many fruits, but the most common are all very strongly flavored (citrus, raspberry, cranberry, etc). As long as you use a fruit that will add a lot of flavor before adding too much liquid (or reduce the liquid out), you should be fine." + } + ], + "messages": [ + { + "role": "user", + "content": "How do i approach making fruit custards?" + }, + { + "role": "assistant", + "content": "As long as you use a fruit that will add a lot of flavor before adding too much liquid (or reduce the liquid out), you should be fine" + }, + { + "role": "user", + "content": "How can I make lemon curd?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can you suggest a way to use fruit as the flavor?" + }, + { + "role": "assistant", + "content": "Curds exist with many fruits, but the most common are all very strongly flavored (citrus, raspberry, cranberry" + }, + { + "role": "user", + "content": "Do you have additional information on lemon curd?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there anything special about lemon that makes it uniquely suitable for this that couldn't be achieved with other fruits?" + }, + { + "role": "assistant", + "content": "very strongly flavored" + }, + { + "role": "user", + "content": "Do you have any suggestion on using raspberries?" + } + ], + "answers": [ + "very strongly flavored", + "very strongly flavored", + "As long as you use a fruit that will add a lot of flavor before adding too much liquid (or reduce the liquid out), you should be fine.", + "Curds exist with many fruits, but the most common are all very strongly flavored (citrus, raspberry, cranberry, etc)." + ] + }, + { + "ctxs": [ + { + "title": "How to stuff and/or spice the chicken BELOW the skin?", + "text": "It's a tradeoff: salting (and using herbs or spices) a chicken under the skin, rather than on the surface of the skin, will result in a better-seasoned bird but it will make the presentation of the whole bird a bit less attractive, since the skin is no longer exactly where it should be. I've also noticed that the skin gets crispier when you salt it between the skin and the meat. You can use a spatula as BaffledCook says but I find it easier to just use my hands. Just find a spot on the bird's breast where the skin and meat are a little separated, like the chest cavity opening, where it's been cut during butchering. Slowly slide your fingertips in between the skin and the meat, separating the two, and work your way all over the breasts with both hands. Go slow so you don't tear the skin. If possible, leave the skin attached at the breastbone and near the wings, that will keep the skin relatively in-place for presentation and there isn't much meat that needs seasoning in those spots anyway.You can work your way over to the thighs and drumsticks this way too, though if you do, the skin will be quite separated from the carcass and your presentation will suffer more. Also, thighs and drumsticks aren't quite as thick as the breast, so salting them on the surface of the skin is more effective." + } + ], + "messages": [ + { + "role": "user", + "content": "How to stuff and/or spice the chicken BELOW the skin?" + } + ], + "answers": [ + "Just find a spot on the bird's breast where the skin and meat are a little separated, like the chest cavity opening, where it's been cut during butchering", + "Just find a spot on the bird's breast where the skin and meat are a little separated, like the chest cavity opening, where it's been cut during butchering", + "Slowly slide your fingertips in between the skin and the meat, separating the two, and work your way all over the breasts with both hands. Go slow so you don't tear the skin.", + "Slowly slide your fingertips in between the skin and the meat, separating the two, and work your way all over the breasts with both hands. Go slow so you don't tear the skin." + ] + }, + { + "ctxs": [ + { + "title": "How to stuff and/or spice the chicken BELOW the skin?", + "text": "It's a tradeoff: salting (and using herbs or spices) a chicken under the skin, rather than on the surface of the skin, will result in a better-seasoned bird but it will make the presentation of the whole bird a bit less attractive, since the skin is no longer exactly where it should be. I've also noticed that the skin gets crispier when you salt it between the skin and the meat. You can use a spatula as BaffledCook says but I find it easier to just use my hands. Just find a spot on the bird's breast where the skin and meat are a little separated, like the chest cavity opening, where it's been cut during butchering. Slowly slide your fingertips in between the skin and the meat, separating the two, and work your way all over the breasts with both hands. Go slow so you don't tear the skin. If possible, leave the skin attached at the breastbone and near the wings, that will keep the skin relatively in-place for presentation and there isn't much meat that needs seasoning in those spots anyway.You can work your way over to the thighs and drumsticks this way too, though if you do, the skin will be quite separated from the carcass and your presentation will suffer more. Also, thighs and drumsticks aren't quite as thick as the breast, so salting them on the surface of the skin is more effective." + } + ], + "messages": [ + { + "role": "user", + "content": "How to stuff and/or spice the chicken BELOW the skin?" + }, + { + "role": "assistant", + "content": "Just find a spot on the bird's breast where the skin and meat are a little separated, like the chest cavity opening, where it's been cut during butchering" + }, + { + "role": "user", + "content": "Does it have some special methods to preserve the quality?" + } + ], + "answers": [ + "Go slow so you don't tear the skin. If possible, leave the skin attached at the breastbone and near the wings, that will keep the skin relatively in-place for presentation", + "Go slow so you don't tear the skin. If possible, leave the skin attached at the breastbone and near the wings, that will keep the skin relatively in-place for presentation", + "Go slow so you don't tear the skin. If possible, leave the skin attached at the breastbone and near the wings, that will keep the skin relatively in-place for presentation", + "Slowly slide your fingertips in between the skin and the meat, separating the two, and work your way all over the breasts with both hands. Go slow so you don't tear the skin" + ] + }, + { + "ctxs": [ + { + "title": "How to stuff and/or spice the chicken BELOW the skin?", + "text": "It's a tradeoff: salting (and using herbs or spices) a chicken under the skin, rather than on the surface of the skin, will result in a better-seasoned bird but it will make the presentation of the whole bird a bit less attractive, since the skin is no longer exactly where it should be. I've also noticed that the skin gets crispier when you salt it between the skin and the meat. You can use a spatula as BaffledCook says but I find it easier to just use my hands. Just find a spot on the bird's breast where the skin and meat are a little separated, like the chest cavity opening, where it's been cut during butchering. Slowly slide your fingertips in between the skin and the meat, separating the two, and work your way all over the breasts with both hands. Go slow so you don't tear the skin. If possible, leave the skin attached at the breastbone and near the wings, that will keep the skin relatively in-place for presentation and there isn't much meat that needs seasoning in those spots anyway.You can work your way over to the thighs and drumsticks this way too, though if you do, the skin will be quite separated from the carcass and your presentation will suffer more. Also, thighs and drumsticks aren't quite as thick as the breast, so salting them on the surface of the skin is more effective." + } + ], + "messages": [ + { + "role": "user", + "content": "How to stuff and/or spice the chicken BELOW the skin?" + }, + { + "role": "assistant", + "content": "Just find a spot on the bird's breast where the skin and meat are a little separated, like the chest cavity opening, where it's been cut during butchering" + }, + { + "role": "user", + "content": "Does it have some special methods to preserve the quality?" + }, + { + "role": "assistant", + "content": "Go slow so you don't tear the skin. If possible, leave the skin attached at the breastbone and near the wings, that will keep the skin relatively in-place for presentation" + }, + { + "role": "user", + "content": "Do you know of the best spices to use?" + } + ], + "answers": [ + "salting (and using herbs or spices", + "salting (and using herbs or spices", + "salting (and using herbs or spices", + "salting (and using herbs or spices" + ] + }, + { + "ctxs": [ + { + "title": "How to stuff and/or spice the chicken BELOW the skin?", + "text": "It's a tradeoff: salting (and using herbs or spices) a chicken under the skin, rather than on the surface of the skin, will result in a better-seasoned bird but it will make the presentation of the whole bird a bit less attractive, since the skin is no longer exactly where it should be. I've also noticed that the skin gets crispier when you salt it between the skin and the meat. You can use a spatula as BaffledCook says but I find it easier to just use my hands. Just find a spot on the bird's breast where the skin and meat are a little separated, like the chest cavity opening, where it's been cut during butchering. Slowly slide your fingertips in between the skin and the meat, separating the two, and work your way all over the breasts with both hands. Go slow so you don't tear the skin. If possible, leave the skin attached at the breastbone and near the wings, that will keep the skin relatively in-place for presentation and there isn't much meat that needs seasoning in those spots anyway.You can work your way over to the thighs and drumsticks this way too, though if you do, the skin will be quite separated from the carcass and your presentation will suffer more. Also, thighs and drumsticks aren't quite as thick as the breast, so salting them on the surface of the skin is more effective." + } + ], + "messages": [ + { + "role": "user", + "content": "How to stuff and/or spice the chicken BELOW the skin?" + }, + { + "role": "assistant", + "content": "Just find a spot on the bird's breast where the skin and meat are a little separated, like the chest cavity opening, where it's been cut during butchering" + }, + { + "role": "user", + "content": "Does it have some special methods to preserve the quality?" + }, + { + "role": "assistant", + "content": "Go slow so you don't tear the skin. If possible, leave the skin attached at the breastbone and near the wings, that will keep the skin relatively in-place for presentation" + }, + { + "role": "user", + "content": "Do you know of the best spices to use?" + }, + { + "role": "assistant", + "content": "salting (and using herbs or spices" + }, + { + "role": "user", + "content": "HOw much salt and herbs should I use?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to stuff and/or spice the chicken BELOW the skin?", + "text": "It's a tradeoff: salting (and using herbs or spices) a chicken under the skin, rather than on the surface of the skin, will result in a better-seasoned bird but it will make the presentation of the whole bird a bit less attractive, since the skin is no longer exactly where it should be. I've also noticed that the skin gets crispier when you salt it between the skin and the meat. You can use a spatula as BaffledCook says but I find it easier to just use my hands. Just find a spot on the bird's breast where the skin and meat are a little separated, like the chest cavity opening, where it's been cut during butchering. Slowly slide your fingertips in between the skin and the meat, separating the two, and work your way all over the breasts with both hands. Go slow so you don't tear the skin. If possible, leave the skin attached at the breastbone and near the wings, that will keep the skin relatively in-place for presentation and there isn't much meat that needs seasoning in those spots anyway.You can work your way over to the thighs and drumsticks this way too, though if you do, the skin will be quite separated from the carcass and your presentation will suffer more. Also, thighs and drumsticks aren't quite as thick as the breast, so salting them on the surface of the skin is more effective." + } + ], + "messages": [ + { + "role": "user", + "content": "How to stuff and/or spice the chicken BELOW the skin?" + }, + { + "role": "assistant", + "content": "Just find a spot on the bird's breast where the skin and meat are a little separated, like the chest cavity opening, where it's been cut during butchering" + }, + { + "role": "user", + "content": "Does it have some special methods to preserve the quality?" + }, + { + "role": "assistant", + "content": "Go slow so you don't tear the skin. If possible, leave the skin attached at the breastbone and near the wings, that will keep the skin relatively in-place for presentation" + }, + { + "role": "user", + "content": "Do you know of the best spices to use?" + }, + { + "role": "assistant", + "content": "salting (and using herbs or spices" + }, + { + "role": "user", + "content": "HOw much salt and herbs should I use?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you have any other suggestions about seasoning chicken under the skin?" + } + ], + "answers": [ + "You can work your way over to the thighs and drumsticks this way too, though if you do", + "You can work your way over to the thighs and drumsticks this way too, though if you do", + "You can use a spatula as BaffledCook says but I find it easier to just use my hands.", + "If possible, leave the skin attached at the breastbone and near the wings, that will keep the skin relatively in-place for presentation" + ] + }, + { + "ctxs": [ + { + "title": "How to stuff and/or spice the chicken BELOW the skin?", + "text": "It's a tradeoff: salting (and using herbs or spices) a chicken under the skin, rather than on the surface of the skin, will result in a better-seasoned bird but it will make the presentation of the whole bird a bit less attractive, since the skin is no longer exactly where it should be. I've also noticed that the skin gets crispier when you salt it between the skin and the meat. You can use a spatula as BaffledCook says but I find it easier to just use my hands. Just find a spot on the bird's breast where the skin and meat are a little separated, like the chest cavity opening, where it's been cut during butchering. Slowly slide your fingertips in between the skin and the meat, separating the two, and work your way all over the breasts with both hands. Go slow so you don't tear the skin. If possible, leave the skin attached at the breastbone and near the wings, that will keep the skin relatively in-place for presentation and there isn't much meat that needs seasoning in those spots anyway.You can work your way over to the thighs and drumsticks this way too, though if you do, the skin will be quite separated from the carcass and your presentation will suffer more. Also, thighs and drumsticks aren't quite as thick as the breast, so salting them on the surface of the skin is more effective." + } + ], + "messages": [ + { + "role": "user", + "content": "How to stuff and/or spice the chicken BELOW the skin?" + }, + { + "role": "assistant", + "content": "Just find a spot on the bird's breast where the skin and meat are a little separated, like the chest cavity opening, where it's been cut during butchering" + }, + { + "role": "user", + "content": "Does it have some special methods to preserve the quality?" + }, + { + "role": "assistant", + "content": "Go slow so you don't tear the skin. If possible, leave the skin attached at the breastbone and near the wings, that will keep the skin relatively in-place for presentation" + }, + { + "role": "user", + "content": "Do you know of the best spices to use?" + }, + { + "role": "assistant", + "content": "salting (and using herbs or spices" + }, + { + "role": "user", + "content": "HOw much salt and herbs should I use?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you have any other suggestions about seasoning chicken under the skin?" + }, + { + "role": "assistant", + "content": "You can work your way over to the thighs and drumsticks this way too, though if you do" + }, + { + "role": "user", + "content": "What do you mean by drumstick?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can you rehydrate phyllo dough?", + "text": "I think rehydrating evenly is going to be very dicey. Instead, when you first open a large pack, immediately separate it into smaller batches, wrapping each tightly in wax paper and then a zip-loc removing as much air as possible, and re-freezing those smaller packs. Now you won't have to thaw and refreeze any sheets more than once - just grab the number of smaller packs you need. This should keep them in better condition." + } + ], + "messages": [ + { + "role": "user", + "content": "Can you rehydrate phyllo dough?" + } + ], + "answers": [ + "I think rehydrating evenly is going to be very dicey", + "I think rehydrating evenly is going to be very dicey", + "I think rehydrating evenly is going to be very dicey", + "I think rehydrating evenly is going to be very dicey" + ] + }, + { + "ctxs": [ + { + "title": "Can you rehydrate phyllo dough?", + "text": "I think rehydrating evenly is going to be very dicey. Instead, when you first open a large pack, immediately separate it into smaller batches, wrapping each tightly in wax paper and then a zip-loc removing as much air as possible, and re-freezing those smaller packs. Now you won't have to thaw and refreeze any sheets more than once - just grab the number of smaller packs you need. This should keep them in better condition." + } + ], + "messages": [ + { + "role": "user", + "content": "Can you rehydrate phyllo dough?" + }, + { + "role": "assistant", + "content": "I think rehydrating evenly is going to be very dicey" + }, + { + "role": "user", + "content": "The only packages I can find are rather large. I usually use how much I need, then cover it as best as I can and store it air-tight in the freezer for later use" + } + ], + "answers": [ + "when you first open a large pack, immediately separate it into smaller batches, wrapping each tightly in wax paper and then a zip-loc", + "when you first open a large pack, immediately separate it into smaller batches, wrapping each tightly in wax paper and then a zip-loc", + "first open a large pack, immediately separate it into smaller batches, wrapping each tightly in wax paper and then a zip-loc removing as much air as possible, and re-freezing", + "when you first open a large pack, immediately separate it into smaller batches, wrapping each tightly in wax paper and then a zip-loc" + ] + }, + { + "ctxs": [ + { + "title": "Can you rehydrate phyllo dough?", + "text": "I think rehydrating evenly is going to be very dicey. Instead, when you first open a large pack, immediately separate it into smaller batches, wrapping each tightly in wax paper and then a zip-loc removing as much air as possible, and re-freezing those smaller packs. Now you won't have to thaw and refreeze any sheets more than once - just grab the number of smaller packs you need. This should keep them in better condition." + } + ], + "messages": [ + { + "role": "user", + "content": "Can you rehydrate phyllo dough?" + }, + { + "role": "assistant", + "content": "I think rehydrating evenly is going to be very dicey" + }, + { + "role": "user", + "content": "The only packages I can find are rather large. I usually use how much I need, then cover it as best as I can and store it air-tight in the freezer for later use" + }, + { + "role": "assistant", + "content": "when you first open a large pack, immediately separate it into smaller batches, wrapping each tightly in wax paper and then a zip-loc" + }, + { + "role": "user", + "content": "Is there a way to rehydrate phyllo sheets?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can you rehydrate phyllo dough?", + "text": "I think rehydrating evenly is going to be very dicey. Instead, when you first open a large pack, immediately separate it into smaller batches, wrapping each tightly in wax paper and then a zip-loc removing as much air as possible, and re-freezing those smaller packs. Now you won't have to thaw and refreeze any sheets more than once - just grab the number of smaller packs you need. This should keep them in better condition." + } + ], + "messages": [ + { + "role": "user", + "content": "Can you rehydrate phyllo dough?" + }, + { + "role": "assistant", + "content": "I think rehydrating evenly is going to be very dicey" + }, + { + "role": "user", + "content": "The only packages I can find are rather large. I usually use how much I need, then cover it as best as I can and store it air-tight in the freezer for later use" + }, + { + "role": "assistant", + "content": "when you first open a large pack, immediately separate it into smaller batches, wrapping each tightly in wax paper and then a zip-loc" + }, + { + "role": "user", + "content": "Is there a way to rehydrate phyllo sheets?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you have any other tips?" + } + ], + "answers": [ + "you won't have to thaw and refreeze any sheets more than once - just grab the number of smaller packs you need", + "you won't have to thaw and refreeze any sheets more than once - just grab the number of smaller packs you need", + "removing as much air as possible, and re-freezing those smaller packs.", + "separate it into smaller batches, wrapping each tightly in wax paper and then a zip-loc removing as much air as possible, and re-freezing those smaller packs." + ] + }, + { + "ctxs": [ + { + "title": "Can you rehydrate phyllo dough?", + "text": "I think rehydrating evenly is going to be very dicey. Instead, when you first open a large pack, immediately separate it into smaller batches, wrapping each tightly in wax paper and then a zip-loc removing as much air as possible, and re-freezing those smaller packs. Now you won't have to thaw and refreeze any sheets more than once - just grab the number of smaller packs you need. This should keep them in better condition." + } + ], + "messages": [ + { + "role": "user", + "content": "Can you rehydrate phyllo dough?" + }, + { + "role": "assistant", + "content": "I think rehydrating evenly is going to be very dicey" + }, + { + "role": "user", + "content": "The only packages I can find are rather large. I usually use how much I need, then cover it as best as I can and store it air-tight in the freezer for later use" + }, + { + "role": "assistant", + "content": "when you first open a large pack, immediately separate it into smaller batches, wrapping each tightly in wax paper and then a zip-loc" + }, + { + "role": "user", + "content": "Is there a way to rehydrate phyllo sheets?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you have any other tips?" + }, + { + "role": "assistant", + "content": "you won't have to thaw and refreeze any sheets more than once - just grab the number of smaller packs you need" + }, + { + "role": "user", + "content": "Have you tried this?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How long should meat be brined for in a 10 percent solution?", + "text": "Depending on what meat and cut you are brining, and how you intend to treat the meat after brining. You may need to experiment, anything from 50% to 100% of the time your recipe book suggest. Search for brining guidelines and other useful information, there are a large community that have a lot of knowledge and experience." + } + ], + "messages": [ + { + "role": "user", + "content": "How long should meat be brined for in a 10 percent solution?" + } + ], + "answers": [ + "Depending on what meat and cut you are brining, and how you intend to treat the meat after brining. You may need to experiment, anything from 50% to 100% of the time your recipe book suggest", + "Depending on what meat and cut you are brining, and how you intend to treat the meat after brining. You may need to experiment, anything from 50% to 100% of the time your recipe book suggest", + "You may need to experiment, anything from 50% to 100% of the time your recipe book suggest.", + "You may need to experiment, anything from 50% to 100% of the time your recipe book suggest." + ] + }, + { + "ctxs": [ + { + "title": "How long should meat be brined for in a 10 percent solution?", + "text": "Depending on what meat and cut you are brining, and how you intend to treat the meat after brining. You may need to experiment, anything from 50% to 100% of the time your recipe book suggest. Search for brining guidelines and other useful information, there are a large community that have a lot of knowledge and experience." + } + ], + "messages": [ + { + "role": "user", + "content": "How long should meat be brined for in a 10 percent solution?" + }, + { + "role": "assistant", + "content": "Depending on what meat and cut you are brining, and how you intend to treat the meat after brining. You may need to experiment, anything from 50% to 100% of the time your recipe book suggest" + }, + { + "role": "user", + "content": "What cut of meat works best for the brining?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Will I never be able to cook anything needing tomatoes in a seasoned cast iron Kadhai?", + "text": "The PH scale ranges from 0 - 14 with the lower numbers being more acidic than the higher number. Canned tomatoes are generally around 3.5-4.5 on the acidic scale, in other words just above the half way point below neutral 7.As long as your tomato based sauce is not left in your seasoned Kadai (as Kristina rightly points out) for a long timeframe and your kadhai is washed out immediately after use no damage to the seasoned coating should occur.Just remember to wash out your Kadai (with warm water and a cloth) immediately after use to preserve the seasoned coating." + } + ], + "messages": [ + { + "role": "user", + "content": "Will I never be able to cook anything needing tomatoes in a seasoned cast iron Kadhai?" + } + ], + "answers": [ + "As long as your tomato based sauce is not left in your seasoned Kadai (as Kristina rightly points out) for a long timeframe", + "As long as your tomato based sauce is not left in your seasoned Kadai (as Kristina rightly points out) for a long timeframe", + "As long as your tomato based sauce is not left in your seasoned Kadai (as Kristina rightly points out) for a long timeframe and your kadhai is washed out immediately after use", + "no damage to the seasoned coating should occur." + ] + }, + { + "ctxs": [ + { + "title": "Will I never be able to cook anything needing tomatoes in a seasoned cast iron Kadhai?", + "text": "The PH scale ranges from 0 - 14 with the lower numbers being more acidic than the higher number. Canned tomatoes are generally around 3.5-4.5 on the acidic scale, in other words just above the half way point below neutral 7.As long as your tomato based sauce is not left in your seasoned Kadai (as Kristina rightly points out) for a long timeframe and your kadhai is washed out immediately after use no damage to the seasoned coating should occur.Just remember to wash out your Kadai (with warm water and a cloth) immediately after use to preserve the seasoned coating." + } + ], + "messages": [ + { + "role": "user", + "content": "Will I never be able to cook anything needing tomatoes in a seasoned cast iron Kadhai?" + }, + { + "role": "assistant", + "content": "As long as your tomato based sauce is not left in your seasoned Kadai (as Kristina rightly points out) for a long timeframe" + }, + { + "role": "user", + "content": "Do I need to re season it after?" + } + ], + "answers": [ + "Just remember to wash out your Kadai (with warm water and a cloth) immediately after use to preserve the seasoned coating", + "Just remember to wash out your Kadai (with warm water and a cloth) immediately after use to preserve the seasoned coating", + "Just remember to wash out your Kadai (with warm water and a cloth) immediately after use to preserve the seasoned coating.", + "Just remember to wash out your Kadai (with warm water and a cloth) immediately after use to preserve the seasoned coating" + ] + }, + { + "ctxs": [ + { + "title": "Will I never be able to cook anything needing tomatoes in a seasoned cast iron Kadhai?", + "text": "The PH scale ranges from 0 - 14 with the lower numbers being more acidic than the higher number. Canned tomatoes are generally around 3.5-4.5 on the acidic scale, in other words just above the half way point below neutral 7.As long as your tomato based sauce is not left in your seasoned Kadai (as Kristina rightly points out) for a long timeframe and your kadhai is washed out immediately after use no damage to the seasoned coating should occur.Just remember to wash out your Kadai (with warm water and a cloth) immediately after use to preserve the seasoned coating." + } + ], + "messages": [ + { + "role": "user", + "content": "Will I never be able to cook anything needing tomatoes in a seasoned cast iron Kadhai?" + }, + { + "role": "assistant", + "content": "As long as your tomato based sauce is not left in your seasoned Kadai (as Kristina rightly points out) for a long timeframe" + }, + { + "role": "user", + "content": "Do I need to re season it after?" + }, + { + "role": "assistant", + "content": "Just remember to wash out your Kadai (with warm water and a cloth) immediately after use to preserve the seasoned coating" + }, + { + "role": "user", + "content": "Is there anything else I should avoid cooking in my Kadhai?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How should I deal with \"thawed frozen puff pastry\"?", + "text": "No, you don't have to freeze it at all. The recipe you linked is indeed for puff pastry. It is rather tedious to create it, so it is available in supermarkets as a pre-fabricated food, just like pizza dough and other doughs. But it doesn't have a long shelf life in the fridge, so it is sold frozen. The recipe assumes that you will buy it frozen, and warns you to let it come to room temperature before you start baking. If you are making your own, the end product can be used in cookies immediately. Just pay attention to follow proper technique and work with a very cold dough and butter while making the puff pastry. The link you posted probably explains it - if not, search for better instructions." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make a thawed frozen puff pastry soft?" + } + ], + "answers": [ + "let it come to room temperature before you start baking", + "let it come to room temperature before you start baking", + "let it come to room temperature before you start baking", + "let it come to room temperature before you start baking" + ] + }, + { + "ctxs": [ + { + "title": "How should I deal with \"thawed frozen puff pastry\"?", + "text": "No, you don't have to freeze it at all. The recipe you linked is indeed for puff pastry. It is rather tedious to create it, so it is available in supermarkets as a pre-fabricated food, just like pizza dough and other doughs. But it doesn't have a long shelf life in the fridge, so it is sold frozen. The recipe assumes that you will buy it frozen, and warns you to let it come to room temperature before you start baking. If you are making your own, the end product can be used in cookies immediately. Just pay attention to follow proper technique and work with a very cold dough and butter while making the puff pastry. The link you posted probably explains it - if not, search for better instructions." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make a thawed frozen puff pastry soft?" + }, + { + "role": "assistant", + "content": "let it come to room temperature before you start baking" + }, + { + "role": "user", + "content": "What does puff pastry mean?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How should I deal with \"thawed frozen puff pastry\"?", + "text": "No, you don't have to freeze it at all. The recipe you linked is indeed for puff pastry. It is rather tedious to create it, so it is available in supermarkets as a pre-fabricated food, just like pizza dough and other doughs. But it doesn't have a long shelf life in the fridge, so it is sold frozen. The recipe assumes that you will buy it frozen, and warns you to let it come to room temperature before you start baking. If you are making your own, the end product can be used in cookies immediately. Just pay attention to follow proper technique and work with a very cold dough and butter while making the puff pastry. The link you posted probably explains it - if not, search for better instructions." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make a thawed frozen puff pastry soft?" + }, + { + "role": "assistant", + "content": "let it come to room temperature before you start baking" + }, + { + "role": "user", + "content": "What does puff pastry mean?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long do I freeze it?" + } + ], + "answers": [ + "you don't have to freeze it at all", + "you don't have to freeze it at all", + "you don't have to freeze it at all.", + "you don't have to freeze it at all" + ] + }, + { + "ctxs": [ + { + "title": "How should I deal with \"thawed frozen puff pastry\"?", + "text": "No, you don't have to freeze it at all. The recipe you linked is indeed for puff pastry. It is rather tedious to create it, so it is available in supermarkets as a pre-fabricated food, just like pizza dough and other doughs. But it doesn't have a long shelf life in the fridge, so it is sold frozen. The recipe assumes that you will buy it frozen, and warns you to let it come to room temperature before you start baking. If you are making your own, the end product can be used in cookies immediately. Just pay attention to follow proper technique and work with a very cold dough and butter while making the puff pastry. The link you posted probably explains it - if not, search for better instructions." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make a thawed frozen puff pastry soft?" + }, + { + "role": "assistant", + "content": "let it come to room temperature before you start baking" + }, + { + "role": "user", + "content": "What does puff pastry mean?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long do I freeze it?" + }, + { + "role": "assistant", + "content": "you don't have to freeze it at all" + }, + { + "role": "user", + "content": "Do I have to heat it in an oven?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How should I deal with \"thawed frozen puff pastry\"?", + "text": "No, you don't have to freeze it at all. The recipe you linked is indeed for puff pastry. It is rather tedious to create it, so it is available in supermarkets as a pre-fabricated food, just like pizza dough and other doughs. But it doesn't have a long shelf life in the fridge, so it is sold frozen. The recipe assumes that you will buy it frozen, and warns you to let it come to room temperature before you start baking. If you are making your own, the end product can be used in cookies immediately. Just pay attention to follow proper technique and work with a very cold dough and butter while making the puff pastry. The link you posted probably explains it - if not, search for better instructions." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make a thawed frozen puff pastry soft?" + }, + { + "role": "assistant", + "content": "let it come to room temperature before you start baking" + }, + { + "role": "user", + "content": "What does puff pastry mean?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How long do I freeze it?" + }, + { + "role": "assistant", + "content": "you don't have to freeze it at all" + }, + { + "role": "user", + "content": "Do I have to heat it in an oven?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Should I add warm water?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What's this white strip on the top side of my boneless skinless chicken breast?", + "text": "Structurally it is similar to silver-skin on tenderloin and other red meat muscles, some connective tissue marking the muscle boundary. I have seen it be a little tough on older, non-broiler birds but even then not normally worth messing with, IMO. If you chunk the meat you might find spots that are thick enough to be worth removing especially near the shoulder joint, but otherwise probably not." + } + ], + "messages": [ + { + "role": "user", + "content": "What's this white strip on the top side of my boneless skinless chicken breast?" + } + ], + "answers": [ + "Structurally it is similar to silver-skin on tenderloin and other red meat muscles, some connective tissue marking the muscle boundary", + "Structurally it is similar to silver-skin on tenderloin and other red meat muscles, some connective tissue marking the muscle boundary", + "Structurally it is similar to silver-skin on tenderloin and other red meat muscles, some connective tissue marking the muscle boundary", + "Structurally it is similar to silver-skin on tenderloin and other red meat muscles, some connective tissue marking the muscle boundary." + ] + }, + { + "ctxs": [ + { + "title": "What's this white strip on the top side of my boneless skinless chicken breast?", + "text": "Structurally it is similar to silver-skin on tenderloin and other red meat muscles, some connective tissue marking the muscle boundary. I have seen it be a little tough on older, non-broiler birds but even then not normally worth messing with, IMO. If you chunk the meat you might find spots that are thick enough to be worth removing especially near the shoulder joint, but otherwise probably not." + } + ], + "messages": [ + { + "role": "user", + "content": "What's this white strip on the top side of my boneless skinless chicken breast?" + }, + { + "role": "assistant", + "content": "Structurally it is similar to silver-skin on tenderloin and other red meat muscles, some connective tissue marking the muscle boundary" + }, + { + "role": "user", + "content": "Is it safe to eat?" + } + ], + "answers": [ + "I have seen it be a little tough on older, non-broiler birds but even then not normally worth messing with, IMO", + "I have seen it be a little tough on older, non-broiler birds but even then not normally worth messing with, IMO", + "I have seen it be a little tough on older, non-broiler birds but even then not normally worth messing with, IMO", + "I have seen it be a little tough on older, non-broiler birds but even then not normally worth messing with, IMO" + ] + }, + { + "ctxs": [ + { + "title": "What's this white strip on the top side of my boneless skinless chicken breast?", + "text": "Structurally it is similar to silver-skin on tenderloin and other red meat muscles, some connective tissue marking the muscle boundary. I have seen it be a little tough on older, non-broiler birds but even then not normally worth messing with, IMO. If you chunk the meat you might find spots that are thick enough to be worth removing especially near the shoulder joint, but otherwise probably not." + } + ], + "messages": [ + { + "role": "user", + "content": "What's this white strip on the top side of my boneless skinless chicken breast?" + }, + { + "role": "assistant", + "content": "Structurally it is similar to silver-skin on tenderloin and other red meat muscles, some connective tissue marking the muscle boundary" + }, + { + "role": "user", + "content": "Is it safe to eat?" + }, + { + "role": "assistant", + "content": "I have seen it be a little tough on older, non-broiler birds but even then not normally worth messing with, IMO" + }, + { + "role": "user", + "content": "Should I try to cut it out before cooking it?" + } + ], + "answers": [ + "If you chunk the meat you might find spots that are thick enough to be worth removing especially near the shoulder joint, but otherwise probably not", + "If you chunk the meat you might find spots that are thick enough to be worth removing especially near the shoulder joint, but otherwise probably not", + "If you chunk the meat you might find spots that are thick enough to be worth removing especially near the shoulder joint, but otherwise probably not.", + "If you chunk the meat you might find spots that are thick enough to be worth removing especially near the shoulder joint, but otherwise probably not." + ] + }, + { + "ctxs": [ + { + "title": "Difference in technique for cooking with non-stick and standard pans?", + "text": "The big thing that you you are going to see cooking in regular pans vs. non-stick is the addition of pan sauces to your table. It is almost impossible to get a pan sauce out of the non-sticks because they prevent the formation of fond in the pan. As for stick in a regular pan, it is not much of a concern for most items, but there are a few things that non-stick are invaluable for so I generally keep a cheap non-stick around for those. (Talking cepes and eggs, mostly) The biggest trick with regular pans is learning to stop messing with your food while it cooks. You want to let it form that crust which as a by-product will help prevent sticking. Also, you will find that you start at a higher tempature when cooking with regular pans." + } + ], + "messages": [ + { + "role": "user", + "content": "Difference in technique for cooking with non-stick and standard pans?" + } + ], + "answers": [ + "The big thing that you you are going to see cooking in regular pans vs. non-stick is the addition of pan sauces to your table", + "The big thing that you you are going to see cooking in regular pans vs. non-stick is the addition of pan sauces to your table", + "The biggest trick with regular pans is learning to stop messing with your food while it cooks.", + "is the addition of pan sauces to your table" + ] + }, + { + "ctxs": [ + { + "title": "Difference in technique for cooking with non-stick and standard pans?", + "text": "The big thing that you you are going to see cooking in regular pans vs. non-stick is the addition of pan sauces to your table. It is almost impossible to get a pan sauce out of the non-sticks because they prevent the formation of fond in the pan. As for stick in a regular pan, it is not much of a concern for most items, but there are a few things that non-stick are invaluable for so I generally keep a cheap non-stick around for those. (Talking cepes and eggs, mostly) The biggest trick with regular pans is learning to stop messing with your food while it cooks. You want to let it form that crust which as a by-product will help prevent sticking. Also, you will find that you start at a higher tempature when cooking with regular pans." + } + ], + "messages": [ + { + "role": "user", + "content": "Difference in technique for cooking with non-stick and standard pans?" + }, + { + "role": "assistant", + "content": "The big thing that you you are going to see cooking in regular pans vs. non-stick is the addition of pan sauces to your table" + }, + { + "role": "user", + "content": "How should I clean a non stick pan?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Difference in technique for cooking with non-stick and standard pans?", + "text": "The big thing that you you are going to see cooking in regular pans vs. non-stick is the addition of pan sauces to your table. It is almost impossible to get a pan sauce out of the non-sticks because they prevent the formation of fond in the pan. As for stick in a regular pan, it is not much of a concern for most items, but there are a few things that non-stick are invaluable for so I generally keep a cheap non-stick around for those. (Talking cepes and eggs, mostly) The biggest trick with regular pans is learning to stop messing with your food while it cooks. You want to let it form that crust which as a by-product will help prevent sticking. Also, you will find that you start at a higher tempature when cooking with regular pans." + } + ], + "messages": [ + { + "role": "user", + "content": "Difference in technique for cooking with non-stick and standard pans?" + }, + { + "role": "assistant", + "content": "The big thing that you you are going to see cooking in regular pans vs. non-stick is the addition of pan sauces to your table" + }, + { + "role": "user", + "content": "How should I clean a non stick pan?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Should I still use oil in my non-stick pan?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Difference in technique for cooking with non-stick and standard pans?", + "text": "The big thing that you you are going to see cooking in regular pans vs. non-stick is the addition of pan sauces to your table. It is almost impossible to get a pan sauce out of the non-sticks because they prevent the formation of fond in the pan. As for stick in a regular pan, it is not much of a concern for most items, but there are a few things that non-stick are invaluable for so I generally keep a cheap non-stick around for those. (Talking cepes and eggs, mostly) The biggest trick with regular pans is learning to stop messing with your food while it cooks. You want to let it form that crust which as a by-product will help prevent sticking. Also, you will find that you start at a higher tempature when cooking with regular pans." + } + ], + "messages": [ + { + "role": "user", + "content": "Difference in technique for cooking with non-stick and standard pans?" + }, + { + "role": "assistant", + "content": "The big thing that you you are going to see cooking in regular pans vs. non-stick is the addition of pan sauces to your table" + }, + { + "role": "user", + "content": "How should I clean a non stick pan?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Should I still use oil in my non-stick pan?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you have any other tips for using a non-stick pan?" + } + ], + "answers": [ + "there are a few things that non-stick are invaluable for so I generally keep a cheap non-stick around for those. (Talking cepes and eggs, mostly", + "there are a few things that non-stick are invaluable for so I generally keep a cheap non-stick around for those. (Talking cepes and eggs, mostly", + "there are a few things that non-stick are invaluable for so I generally keep a cheap non-stick around for those. (Talking cepes and eggs, mostly", + "there are a few things that non-stick are invaluable for so I generally keep a cheap non-stick around for those. (Talking cepes and eggs, mostly" + ] + }, + { + "ctxs": [ + { + "title": "Difference in technique for cooking with non-stick and standard pans?", + "text": "The big thing that you you are going to see cooking in regular pans vs. non-stick is the addition of pan sauces to your table. It is almost impossible to get a pan sauce out of the non-sticks because they prevent the formation of fond in the pan. As for stick in a regular pan, it is not much of a concern for most items, but there are a few things that non-stick are invaluable for so I generally keep a cheap non-stick around for those. (Talking cepes and eggs, mostly) The biggest trick with regular pans is learning to stop messing with your food while it cooks. You want to let it form that crust which as a by-product will help prevent sticking. Also, you will find that you start at a higher tempature when cooking with regular pans." + } + ], + "messages": [ + { + "role": "user", + "content": "Difference in technique for cooking with non-stick and standard pans?" + }, + { + "role": "assistant", + "content": "The big thing that you you are going to see cooking in regular pans vs. non-stick is the addition of pan sauces to your table" + }, + { + "role": "user", + "content": "How should I clean a non stick pan?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Should I still use oil in my non-stick pan?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you have any other tips for using a non-stick pan?" + }, + { + "role": "assistant", + "content": "there are a few things that non-stick are invaluable for so I generally keep a cheap non-stick around for those. (Talking cepes and eggs, mostly" + }, + { + "role": "user", + "content": "What foods are best cooked on non-stick pans?" + } + ], + "answers": [ + "cepes and eggs", + "cepes and eggs", + "cooking in regular pans vs. non-stick is the addition of pan sauces to your table.", + "there are a few things that non-stick are invaluable for so I generally keep a cheap non-stick around for those. (Talking cepes and eggs, mostly)" + ] + }, + { + "ctxs": [ + { + "title": "Difference in technique for cooking with non-stick and standard pans?", + "text": "The big thing that you you are going to see cooking in regular pans vs. non-stick is the addition of pan sauces to your table. It is almost impossible to get a pan sauce out of the non-sticks because they prevent the formation of fond in the pan. As for stick in a regular pan, it is not much of a concern for most items, but there are a few things that non-stick are invaluable for so I generally keep a cheap non-stick around for those. (Talking cepes and eggs, mostly) The biggest trick with regular pans is learning to stop messing with your food while it cooks. You want to let it form that crust which as a by-product will help prevent sticking. Also, you will find that you start at a higher tempature when cooking with regular pans." + } + ], + "messages": [ + { + "role": "user", + "content": "Difference in technique for cooking with non-stick and standard pans?" + }, + { + "role": "assistant", + "content": "The big thing that you you are going to see cooking in regular pans vs. non-stick is the addition of pan sauces to your table" + }, + { + "role": "user", + "content": "How should I clean a non stick pan?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Should I still use oil in my non-stick pan?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you have any other tips for using a non-stick pan?" + }, + { + "role": "assistant", + "content": "there are a few things that non-stick are invaluable for so I generally keep a cheap non-stick around for those. (Talking cepes and eggs, mostly" + }, + { + "role": "user", + "content": "What foods are best cooked on non-stick pans?" + }, + { + "role": "assistant", + "content": "cepes and eggs" + }, + { + "role": "user", + "content": "How should I cook eggs in a non-stick pan?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Shelf life and Validation of Coconut Milk?", + "text": "Refrigerated coconut-based milk substitutes like Silk Pure Coconut or So Delicious Coconut Milk have a stated lifespan of 7-10 days after opening. I've had cartons last longer than that without any change in taste or smell, but if it started tasting bad or smelling funky I would toss it. Unfortunately, this type of coconut milk product does not reconstitute well after freezing." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I tell if coconut milk gone bad ?" + } + ], + "answers": [ + "if it started tasting bad or smelling funky I would toss it", + "if it started tasting bad or smelling funky I would toss it", + "if it started tasting bad or smelling funky I would toss it.", + "it started tasting bad or smelling funky" + ] + }, + { + "ctxs": [ + { + "title": "Shelf life and Validation of Coconut Milk?", + "text": "Refrigerated coconut-based milk substitutes like Silk Pure Coconut or So Delicious Coconut Milk have a stated lifespan of 7-10 days after opening. I've had cartons last longer than that without any change in taste or smell, but if it started tasting bad or smelling funky I would toss it. Unfortunately, this type of coconut milk product does not reconstitute well after freezing." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I tell if coconut milk gone bad ?" + }, + { + "role": "assistant", + "content": "if it started tasting bad or smelling funky I would toss it" + }, + { + "role": "user", + "content": "What is the shelf life of coconut milk ?" + } + ], + "answers": [ + "Delicious Coconut Milk have a stated lifespan of 7-10 days after opening", + "Delicious Coconut Milk have a stated lifespan of 7-10 days after opening", + "7-10 days after opening", + "Refrigerated coconut-based milk substitutes like Silk Pure Coconut or So Delicious Coconut Milk have a stated lifespan of 7-10 days after opening." + ] + }, + { + "ctxs": [ + { + "title": "Shelf life and Validation of Coconut Milk?", + "text": "Refrigerated coconut-based milk substitutes like Silk Pure Coconut or So Delicious Coconut Milk have a stated lifespan of 7-10 days after opening. I've had cartons last longer than that without any change in taste or smell, but if it started tasting bad or smelling funky I would toss it. Unfortunately, this type of coconut milk product does not reconstitute well after freezing." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I tell if coconut milk gone bad ?" + }, + { + "role": "assistant", + "content": "if it started tasting bad or smelling funky I would toss it" + }, + { + "role": "user", + "content": "What is the shelf life of coconut milk ?" + }, + { + "role": "assistant", + "content": "Delicious Coconut Milk have a stated lifespan of 7-10 days after opening" + }, + { + "role": "user", + "content": "How can it affect me if I use it after it went bad ?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can I achieve the same flavor and texture as roasted garlic without an oven?", + "text": "I have had great results by taking individual garlic cloves and cutting the root end off each, but leaving them in their papery skins. Then you put those dry into a small saucepan (ideally one with a thick bottom) over low-to-medium heat. Put a lid on it, and let it go for 20 minutes or so, shaking vigorously every couple of minutes to turn the cloves over. When the cloves are really soft, you're done.The paper skins protect the garlic cloves from burning, but the direct contact with the hot pan cooks them nicely. When you're done you can squeeze the soft, roasted garlic goodness out of the root end of the skins. This is a particularly nice technique when you want roasted garlic flavor but only need a few cloves, not a whole head.The first time I did a recipe that called for this process, I was sure the garlic would scorch or the skins would catch fire, but it worked great." + } + ], + "messages": [ + { + "role": "user", + "content": "Are there other ways to roast garlic rather than an oven?" + } + ], + "answers": [ + "you put those dry into a small saucepan (ideally one with a thick bottom) over low-to-medium heat. Put a lid on it, and let it go for 20 minutes", + "you put those dry into a small saucepan (ideally one with a thick bottom) over low-to-medium heat. Put a lid on it, and let it go for 20 minutes", + "put those dry into a small saucepan (ideally one with a thick bottom) over low-to-medium heat. Put a lid on it, and let it go for 20 minutes or so, shaking vigorously every couple of minutes to turn", + "put those dry into a small saucepan (ideally one with a thick bottom) over low-to-medium heat" + ] + }, + { + "ctxs": [ + { + "title": "How can I achieve the same flavor and texture as roasted garlic without an oven?", + "text": "I have had great results by taking individual garlic cloves and cutting the root end off each, but leaving them in their papery skins. Then you put those dry into a small saucepan (ideally one with a thick bottom) over low-to-medium heat. Put a lid on it, and let it go for 20 minutes or so, shaking vigorously every couple of minutes to turn the cloves over. When the cloves are really soft, you're done.The paper skins protect the garlic cloves from burning, but the direct contact with the hot pan cooks them nicely. When you're done you can squeeze the soft, roasted garlic goodness out of the root end of the skins. This is a particularly nice technique when you want roasted garlic flavor but only need a few cloves, not a whole head.The first time I did a recipe that called for this process, I was sure the garlic would scorch or the skins would catch fire, but it worked great." + } + ], + "messages": [ + { + "role": "user", + "content": "Are there other ways to roast garlic rather than an oven?" + }, + { + "role": "assistant", + "content": "you put those dry into a small saucepan (ideally one with a thick bottom) over low-to-medium heat. Put a lid on it, and let it go for 20 minutes" + }, + { + "role": "user", + "content": "Should I let them cool or add directly to my recipe?" + } + ], + "answers": [ + "you can squeeze the soft, roasted garlic goodness out of the root end of the skins", + "you can squeeze the soft, roasted garlic goodness out of the root end of the skins", + "you can squeeze the soft, roasted garlic goodness out of the root end of the skins", + "you can squeeze the soft, roasted garlic goodness out of the root end of the skins" + ] + }, + { + "ctxs": [ + { + "title": "How can I achieve the same flavor and texture as roasted garlic without an oven?", + "text": "I have had great results by taking individual garlic cloves and cutting the root end off each, but leaving them in their papery skins. Then you put those dry into a small saucepan (ideally one with a thick bottom) over low-to-medium heat. Put a lid on it, and let it go for 20 minutes or so, shaking vigorously every couple of minutes to turn the cloves over. When the cloves are really soft, you're done.The paper skins protect the garlic cloves from burning, but the direct contact with the hot pan cooks them nicely. When you're done you can squeeze the soft, roasted garlic goodness out of the root end of the skins. This is a particularly nice technique when you want roasted garlic flavor but only need a few cloves, not a whole head.The first time I did a recipe that called for this process, I was sure the garlic would scorch or the skins would catch fire, but it worked great." + } + ], + "messages": [ + { + "role": "user", + "content": "Are there other ways to roast garlic rather than an oven?" + }, + { + "role": "assistant", + "content": "you put those dry into a small saucepan (ideally one with a thick bottom) over low-to-medium heat. Put a lid on it, and let it go for 20 minutes" + }, + { + "role": "user", + "content": "Should I let them cool or add directly to my recipe?" + }, + { + "role": "assistant", + "content": "you can squeeze the soft, roasted garlic goodness out of the root end of the skins" + }, + { + "role": "user", + "content": "What other tips do you have for cooking with roasted garlic?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can I achieve the same flavor and texture as roasted garlic without an oven?", + "text": "I have had great results by taking individual garlic cloves and cutting the root end off each, but leaving them in their papery skins. Then you put those dry into a small saucepan (ideally one with a thick bottom) over low-to-medium heat. Put a lid on it, and let it go for 20 minutes or so, shaking vigorously every couple of minutes to turn the cloves over. When the cloves are really soft, you're done.The paper skins protect the garlic cloves from burning, but the direct contact with the hot pan cooks them nicely. When you're done you can squeeze the soft, roasted garlic goodness out of the root end of the skins. This is a particularly nice technique when you want roasted garlic flavor but only need a few cloves, not a whole head.The first time I did a recipe that called for this process, I was sure the garlic would scorch or the skins would catch fire, but it worked great." + } + ], + "messages": [ + { + "role": "user", + "content": "Are there other ways to roast garlic rather than an oven?" + }, + { + "role": "assistant", + "content": "you put those dry into a small saucepan (ideally one with a thick bottom) over low-to-medium heat. Put a lid on it, and let it go for 20 minutes" + }, + { + "role": "user", + "content": "Should I let them cool or add directly to my recipe?" + }, + { + "role": "assistant", + "content": "you can squeeze the soft, roasted garlic goodness out of the root end of the skins" + }, + { + "role": "user", + "content": "What other tips do you have for cooking with roasted garlic?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can I use a gas range instead of a convection oven for roasting garlic?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can I achieve the same flavor and texture as roasted garlic without an oven?", + "text": "I have had great results by taking individual garlic cloves and cutting the root end off each, but leaving them in their papery skins. Then you put those dry into a small saucepan (ideally one with a thick bottom) over low-to-medium heat. Put a lid on it, and let it go for 20 minutes or so, shaking vigorously every couple of minutes to turn the cloves over. When the cloves are really soft, you're done.The paper skins protect the garlic cloves from burning, but the direct contact with the hot pan cooks them nicely. When you're done you can squeeze the soft, roasted garlic goodness out of the root end of the skins. This is a particularly nice technique when you want roasted garlic flavor but only need a few cloves, not a whole head.The first time I did a recipe that called for this process, I was sure the garlic would scorch or the skins would catch fire, but it worked great." + } + ], + "messages": [ + { + "role": "user", + "content": "Are there other ways to roast garlic rather than an oven?" + }, + { + "role": "assistant", + "content": "you put those dry into a small saucepan (ideally one with a thick bottom) over low-to-medium heat. Put a lid on it, and let it go for 20 minutes" + }, + { + "role": "user", + "content": "Should I let them cool or add directly to my recipe?" + }, + { + "role": "assistant", + "content": "you can squeeze the soft, roasted garlic goodness out of the root end of the skins" + }, + { + "role": "user", + "content": "What other tips do you have for cooking with roasted garlic?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can I use a gas range instead of a convection oven for roasting garlic?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Should I remove the skins before roasting the garlic?" + } + ], + "answers": [ + "leaving them in their papery skins", + "leaving them in their papery skins", + "The paper skins protect the garlic cloves from burning, but the direct contact with the hot pan cooks them nicely.", + "I have had great results by taking individual garlic cloves and cutting the root end off each, but leaving them in their papery skins" + ] + }, + { + "ctxs": [ + { + "title": "How can I achieve the same flavor and texture as roasted garlic without an oven?", + "text": "I have had great results by taking individual garlic cloves and cutting the root end off each, but leaving them in their papery skins. Then you put those dry into a small saucepan (ideally one with a thick bottom) over low-to-medium heat. Put a lid on it, and let it go for 20 minutes or so, shaking vigorously every couple of minutes to turn the cloves over. When the cloves are really soft, you're done.The paper skins protect the garlic cloves from burning, but the direct contact with the hot pan cooks them nicely. When you're done you can squeeze the soft, roasted garlic goodness out of the root end of the skins. This is a particularly nice technique when you want roasted garlic flavor but only need a few cloves, not a whole head.The first time I did a recipe that called for this process, I was sure the garlic would scorch or the skins would catch fire, but it worked great." + } + ], + "messages": [ + { + "role": "user", + "content": "Are there other ways to roast garlic rather than an oven?" + }, + { + "role": "assistant", + "content": "you put those dry into a small saucepan (ideally one with a thick bottom) over low-to-medium heat. Put a lid on it, and let it go for 20 minutes" + }, + { + "role": "user", + "content": "Should I let them cool or add directly to my recipe?" + }, + { + "role": "assistant", + "content": "you can squeeze the soft, roasted garlic goodness out of the root end of the skins" + }, + { + "role": "user", + "content": "What other tips do you have for cooking with roasted garlic?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can I use a gas range instead of a convection oven for roasting garlic?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Should I remove the skins before roasting the garlic?" + }, + { + "role": "assistant", + "content": "leaving them in their papery skins" + }, + { + "role": "user", + "content": "How long should I roast them in the oven for?" + } + ], + "answers": [ + "into a small saucepan", + "into a small saucepan", + "into a small saucepan", + "into a small saucepan" + ] + }, + { + "ctxs": [ + { + "title": "How can I make my Hot chocolate thicker?", + "text": "Spanish hot chocolate and Italian cioccolata fiorentina both use cornstarch as a thickening agent. Both are used more for dipping or sipping (churros in the former case), however you could easily just use less cornstarch to make it more 'drinkable'. Try a teaspoon of cornstarch, mixed with a little cold water, added to the milk when you boil it.As Kate Gregory suggests, you could also use full-fat milk, or loads of shaved chocolate." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I make my Hot chocolate thicker?" + } + ], + "answers": [ + "Spanish hot chocolate and Italian cioccolata fiorentina both use cornstarch as a thickening agent", + "Spanish hot chocolate and Italian cioccolata fiorentina both use cornstarch as a thickening agent", + "Spanish hot chocolate and Italian cioccolata fiorentina both use cornstarch as a thickening agent.", + "Try a teaspoon of cornstarch, mixed with a little cold water, added to the milk when you boil it" + ] + }, + { + "ctxs": [ + { + "title": "How can I make my Hot chocolate thicker?", + "text": "Spanish hot chocolate and Italian cioccolata fiorentina both use cornstarch as a thickening agent. Both are used more for dipping or sipping (churros in the former case), however you could easily just use less cornstarch to make it more 'drinkable'. Try a teaspoon of cornstarch, mixed with a little cold water, added to the milk when you boil it.As Kate Gregory suggests, you could also use full-fat milk, or loads of shaved chocolate." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I make my Hot chocolate thicker?" + }, + { + "role": "assistant", + "content": "Spanish hot chocolate and Italian cioccolata fiorentina both use cornstarch as a thickening agent" + }, + { + "role": "user", + "content": "will the cornstarch affect the taste ?" + } + ], + "answers": [ + "Both are used more for dipping or sipping (churros in the former case), however you could easily just use less cornstarch to make it more 'drinkable", + "Both are used more for dipping or sipping (churros in the former case), however you could easily just use less cornstarch to make it more 'drinkable", + "Both are used more for dipping or sipping (churros in the former case), however you could easily just use less cornstarch to make it more 'drinkable", + "use less cornstarch to make it more 'drinkable'." + ] + }, + { + "ctxs": [ + { + "title": "How can I make my Hot chocolate thicker?", + "text": "Spanish hot chocolate and Italian cioccolata fiorentina both use cornstarch as a thickening agent. Both are used more for dipping or sipping (churros in the former case), however you could easily just use less cornstarch to make it more 'drinkable'. Try a teaspoon of cornstarch, mixed with a little cold water, added to the milk when you boil it.As Kate Gregory suggests, you could also use full-fat milk, or loads of shaved chocolate." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I make my Hot chocolate thicker?" + }, + { + "role": "assistant", + "content": "Spanish hot chocolate and Italian cioccolata fiorentina both use cornstarch as a thickening agent" + }, + { + "role": "user", + "content": "will the cornstarch affect the taste ?" + }, + { + "role": "assistant", + "content": "Both are used more for dipping or sipping (churros in the former case), however you could easily just use less cornstarch to make it more 'drinkable" + }, + { + "role": "user", + "content": "Are there any other thickening agents you suggest ?" + } + ], + "answers": [ + "you could also use full-fat milk, or loads of shaved chocolate", + "you could also use full-fat milk, or loads of shaved chocolate", + "full-fat milk, or loads of shaved chocolate.", + "you could also use full-fat milk, or loads of shaved chocolate." + ] + }, + { + "ctxs": [ + { + "title": "How can I make my Hot chocolate thicker?", + "text": "Spanish hot chocolate and Italian cioccolata fiorentina both use cornstarch as a thickening agent. Both are used more for dipping or sipping (churros in the former case), however you could easily just use less cornstarch to make it more 'drinkable'. Try a teaspoon of cornstarch, mixed with a little cold water, added to the milk when you boil it.As Kate Gregory suggests, you could also use full-fat milk, or loads of shaved chocolate." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I make my Hot chocolate thicker?" + }, + { + "role": "assistant", + "content": "Spanish hot chocolate and Italian cioccolata fiorentina both use cornstarch as a thickening agent" + }, + { + "role": "user", + "content": "will the cornstarch affect the taste ?" + }, + { + "role": "assistant", + "content": "Both are used more for dipping or sipping (churros in the former case), however you could easily just use less cornstarch to make it more 'drinkable" + }, + { + "role": "user", + "content": "Are there any other thickening agents you suggest ?" + }, + { + "role": "assistant", + "content": "you could also use full-fat milk, or loads of shaved chocolate" + }, + { + "role": "user", + "content": "Which agent would you prefer or use ?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Omelette cooked in oven or pan?", + "text": "Just because the recipe calls it an \"omelette\" doesn't make it one. An omelette starts and ends its cooking in a pan. If you finish it in the oven, it becomes a frittata. (There are a couple of historic differences, but let's just stick with that.) If the egg mixture both starts and finishes in the oven it would probably be a crust-less quiche.The benefits of cooking in the oven is the ability to get more even cooking of the eggs to get a more consistent texture throughout." + } + ], + "messages": [ + { + "role": "user", + "content": "What differences are, besides speed, when cooking omelettes in oven versus in the frying pan?" + } + ], + "answers": [ + "An omelette starts and ends its cooking in a pan. If you finish it in the oven, it becomes a frittata", + "An omelette starts and ends its cooking in a pan. If you finish it in the oven, it becomes a frittata", + "If the egg mixture both starts and finishes in the oven it would probably be a crust-less quiche.The benefits of cooking in the oven is the ability to get more even cooking of the eggs", + "An omelette starts and ends its cooking in a pan. If you finish it in the oven, it becomes a frittata." + ] + }, + { + "ctxs": [ + { + "title": "Omelette cooked in oven or pan?", + "text": "Just because the recipe calls it an \"omelette\" doesn't make it one. An omelette starts and ends its cooking in a pan. If you finish it in the oven, it becomes a frittata. (There are a couple of historic differences, but let's just stick with that.) If the egg mixture both starts and finishes in the oven it would probably be a crust-less quiche.The benefits of cooking in the oven is the ability to get more even cooking of the eggs to get a more consistent texture throughout." + } + ], + "messages": [ + { + "role": "user", + "content": "What differences are, besides speed, when cooking omelettes in oven versus in the frying pan?" + }, + { + "role": "assistant", + "content": "An omelette starts and ends its cooking in a pan. If you finish it in the oven, it becomes a frittata" + }, + { + "role": "user", + "content": "Does it change the flavor or texture?" + } + ], + "answers": [ + "The benefits of cooking in the oven is the ability to get more even cooking of the eggs to get a more consistent texture throughout", + "The benefits of cooking in the oven is the ability to get more even cooking of the eggs to get a more consistent texture throughout", + "The benefits of cooking in the oven is the ability to get more even cooking of the eggs to get a more consistent texture throughout", + "The benefits of cooking in the oven is the ability to get more even cooking of the eggs to get a more consistent texture throughout." + ] + }, + { + "ctxs": [ + { + "title": "Omelette cooked in oven or pan?", + "text": "Just because the recipe calls it an \"omelette\" doesn't make it one. An omelette starts and ends its cooking in a pan. If you finish it in the oven, it becomes a frittata. (There are a couple of historic differences, but let's just stick with that.) If the egg mixture both starts and finishes in the oven it would probably be a crust-less quiche.The benefits of cooking in the oven is the ability to get more even cooking of the eggs to get a more consistent texture throughout." + } + ], + "messages": [ + { + "role": "user", + "content": "What differences are, besides speed, when cooking omelettes in oven versus in the frying pan?" + }, + { + "role": "assistant", + "content": "An omelette starts and ends its cooking in a pan. If you finish it in the oven, it becomes a frittata" + }, + { + "role": "user", + "content": "Does it change the flavor or texture?" + }, + { + "role": "assistant", + "content": "The benefits of cooking in the oven is the ability to get more even cooking of the eggs to get a more consistent texture throughout" + }, + { + "role": "user", + "content": "Is there anything else I should know?" + } + ], + "answers": [ + "Just because the recipe calls it an \"omelette\" doesn't make it one", + "Just because the recipe calls it an \"omelette\" doesn't make it one", + "both starts and finishes in the oven it would probably be a crust-less quiche.The benefits of cooking in the oven is the ability to get more even cooking of the eggs to get a more consistent texture", + "If the egg mixture both starts and finishes in the oven it would probably be a crust-less quiche" + ] + }, + { + "ctxs": [ + { + "title": "Defrosting pizza dough correctly?", + "text": "Since my pizza dough recipe makes three 12\" pies and I usually make two at a time, I regularly freeze extras just as you did.To thaw, I have used both the countertop and refrigerator method. Thawing on the countertop produced the best results. The dough rolled as usual and the crust (a thin one) was crispy on the outside and chewy on the inside after baking." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I defrost Pizza dough ?" + } + ], + "answers": [ + "Thawing on the countertop produced the best results", + "Thawing on the countertop produced the best results", + "Thawing on the countertop", + "To thaw, I have used both the countertop and refrigerator method." + ] + }, + { + "ctxs": [ + { + "title": "Defrosting pizza dough correctly?", + "text": "Since my pizza dough recipe makes three 12\" pies and I usually make two at a time, I regularly freeze extras just as you did.To thaw, I have used both the countertop and refrigerator method. Thawing on the countertop produced the best results. The dough rolled as usual and the crust (a thin one) was crispy on the outside and chewy on the inside after baking." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I defrost Pizza dough ?" + }, + { + "role": "assistant", + "content": "Thawing on the countertop produced the best results" + }, + { + "role": "user", + "content": "Can I use the Microwave ?" + } + ], + "answers": [ + "To thaw, I have used both the countertop and refrigerator method", + "To thaw, I have used both the countertop and refrigerator method", + "To thaw, I have used both the countertop and refrigerator method", + "To thaw, I have used both the countertop and refrigerator method" + ] + }, + { + "ctxs": [ + { + "title": "Defrosting pizza dough correctly?", + "text": "Since my pizza dough recipe makes three 12\" pies and I usually make two at a time, I regularly freeze extras just as you did.To thaw, I have used both the countertop and refrigerator method. Thawing on the countertop produced the best results. The dough rolled as usual and the crust (a thin one) was crispy on the outside and chewy on the inside after baking." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I defrost Pizza dough ?" + }, + { + "role": "assistant", + "content": "Thawing on the countertop produced the best results" + }, + { + "role": "user", + "content": "Can I use the Microwave ?" + }, + { + "role": "assistant", + "content": "To thaw, I have used both the countertop and refrigerator method" + }, + { + "role": "user", + "content": "Which method was better ?" + } + ], + "answers": [ + "Thawing on the countertop", + "Thawing on the countertop", + "Thawing on the countertop produced the best results.", + "Thawing on the countertop produced the best results." + ] + }, + { + "ctxs": [ + { + "title": "Defrosting pizza dough correctly?", + "text": "Since my pizza dough recipe makes three 12\" pies and I usually make two at a time, I regularly freeze extras just as you did.To thaw, I have used both the countertop and refrigerator method. Thawing on the countertop produced the best results. The dough rolled as usual and the crust (a thin one) was crispy on the outside and chewy on the inside after baking." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I defrost Pizza dough ?" + }, + { + "role": "assistant", + "content": "Thawing on the countertop produced the best results" + }, + { + "role": "user", + "content": "Can I use the Microwave ?" + }, + { + "role": "assistant", + "content": "To thaw, I have used both the countertop and refrigerator method" + }, + { + "role": "user", + "content": "Which method was better ?" + }, + { + "role": "assistant", + "content": "Thawing on the countertop" + }, + { + "role": "user", + "content": "Is there anything I should consider when defrosting it ?" + } + ], + "answers": [ + "Thawing on the countertop produced the best results. The dough rolled as usual and the crust (a thin one) was crispy on the outside and chewy on the inside after baking", + "Thawing on the countertop produced the best results. The dough rolled as usual and the crust (a thin one) was crispy on the outside and chewy on the inside after baking", + "The dough rolled as usual and the crust (a thin one) was crispy on the outside and chewy on the inside after baking.", + "Thawing on the countertop produced the best results." + ] + }, + { + "ctxs": [ + { + "title": "Why is gnocchi a dumpling and not a noodle?", + "text": "The primary difference between a dumpling and a noodle, besides shape, is leavening. Dumplings usually have either egg or baking powder to make them lighter.There's considerable bleedover in terminology here. It's reminiscent of the difficulty of defining \"chowder\". You're always finding a counterexample. I wouldn't be surprised if someone came up with something called gnocchi, gnochs, gnocchetti, that has no leavening. I can think of two myself.Gnocchetti alla romana are semolina \"dumplings\" sometimes leavened with egg, particularly when they contain spinach, but more often not. Gnocchetti sardi are dry pasta shapes that kind of look like thin potato gnocchi." + } + ], + "messages": [ + { + "role": "user", + "content": "I am so confused, why is gnocchi a dumpling and not a noodle?" + } + ], + "answers": [ + "The primary difference between a dumpling and a noodle, besides shape, is leavening. Dumplings usually have either egg or baking powder to make them lighter", + "The primary difference between a dumpling and a noodle, besides shape, is leavening. Dumplings usually have either egg or baking powder to make them lighter", + "The primary difference between a dumpling and a noodle, besides shape, is leavening.", + "The primary difference between a dumpling and a noodle, besides shape, is leavening. Dumplings usually have either egg or baking powder to make them lighter" + ] + }, + { + "ctxs": [ + { + "title": "Why is gnocchi a dumpling and not a noodle?", + "text": "The primary difference between a dumpling and a noodle, besides shape, is leavening. Dumplings usually have either egg or baking powder to make them lighter.There's considerable bleedover in terminology here. It's reminiscent of the difficulty of defining \"chowder\". You're always finding a counterexample. I wouldn't be surprised if someone came up with something called gnocchi, gnochs, gnocchetti, that has no leavening. I can think of two myself.Gnocchetti alla romana are semolina \"dumplings\" sometimes leavened with egg, particularly when they contain spinach, but more often not. Gnocchetti sardi are dry pasta shapes that kind of look like thin potato gnocchi." + } + ], + "messages": [ + { + "role": "user", + "content": "I am so confused, why is gnocchi a dumpling and not a noodle?" + }, + { + "role": "assistant", + "content": "The primary difference between a dumpling and a noodle, besides shape, is leavening. Dumplings usually have either egg or baking powder to make them lighter" + }, + { + "role": "user", + "content": "So what about gnocchi causes it to fall under the dumpling category?" + } + ], + "answers": [ + "There's considerable bleedover in terminology here. It's reminiscent of the difficulty of defining \"chowder\". You're always finding a counterexample", + "There's considerable bleedover in terminology here. It's reminiscent of the difficulty of defining \"chowder\". You're always finding a counterexample", + "There's considerable bleedover in terminology here. It's reminiscent of the difficulty of defining \"chowder\".", + "The primary difference between a dumpling and a noodle, besides shape, is leavening." + ] + }, + { + "ctxs": [ + { + "title": "Why is gnocchi a dumpling and not a noodle?", + "text": "The primary difference between a dumpling and a noodle, besides shape, is leavening. Dumplings usually have either egg or baking powder to make them lighter.There's considerable bleedover in terminology here. It's reminiscent of the difficulty of defining \"chowder\". You're always finding a counterexample. I wouldn't be surprised if someone came up with something called gnocchi, gnochs, gnocchetti, that has no leavening. I can think of two myself.Gnocchetti alla romana are semolina \"dumplings\" sometimes leavened with egg, particularly when they contain spinach, but more often not. Gnocchetti sardi are dry pasta shapes that kind of look like thin potato gnocchi." + } + ], + "messages": [ + { + "role": "user", + "content": "I am so confused, why is gnocchi a dumpling and not a noodle?" + }, + { + "role": "assistant", + "content": "The primary difference between a dumpling and a noodle, besides shape, is leavening. Dumplings usually have either egg or baking powder to make them lighter" + }, + { + "role": "user", + "content": "So what about gnocchi causes it to fall under the dumpling category?" + }, + { + "role": "assistant", + "content": "There's considerable bleedover in terminology here. It's reminiscent of the difficulty of defining \"chowder\". You're always finding a counterexample" + }, + { + "role": "user", + "content": "very interesting my mind is blown, so do you know what the exact ingredient is in gnocchi that makes it a dumpling and not a noodle?" + } + ], + "answers": [ + "Dumplings usually have either egg or baking powder to make them lighter", + "Dumplings usually have either egg or baking powder to make them lighter", + "The primary difference between a dumpling and a noodle, besides shape, is leavening. Dumplings usually have either egg or baking powder to make them lighter.", + "The primary difference between a dumpling and a noodle, besides shape, is leavening" + ] + }, + { + "ctxs": [ + { + "title": "Why is gnocchi a dumpling and not a noodle?", + "text": "The primary difference between a dumpling and a noodle, besides shape, is leavening. Dumplings usually have either egg or baking powder to make them lighter.There's considerable bleedover in terminology here. It's reminiscent of the difficulty of defining \"chowder\". You're always finding a counterexample. I wouldn't be surprised if someone came up with something called gnocchi, gnochs, gnocchetti, that has no leavening. I can think of two myself.Gnocchetti alla romana are semolina \"dumplings\" sometimes leavened with egg, particularly when they contain spinach, but more often not. Gnocchetti sardi are dry pasta shapes that kind of look like thin potato gnocchi." + } + ], + "messages": [ + { + "role": "user", + "content": "I am so confused, why is gnocchi a dumpling and not a noodle?" + }, + { + "role": "assistant", + "content": "The primary difference between a dumpling and a noodle, besides shape, is leavening. Dumplings usually have either egg or baking powder to make them lighter" + }, + { + "role": "user", + "content": "So what about gnocchi causes it to fall under the dumpling category?" + }, + { + "role": "assistant", + "content": "There's considerable bleedover in terminology here. It's reminiscent of the difficulty of defining \"chowder\". You're always finding a counterexample" + }, + { + "role": "user", + "content": "very interesting my mind is blown, so do you know what the exact ingredient is in gnocchi that makes it a dumpling and not a noodle?" + }, + { + "role": "assistant", + "content": "Dumplings usually have either egg or baking powder to make them lighter" + }, + { + "role": "user", + "content": "thanks, does gnocchi look like a noodle or a dumpling?" + } + ], + "answers": [ + "Gnocchetti sardi are dry pasta shapes that kind of look like thin potato gnocchi.", + "Gnocchetti sardi are dry pasta shapes that kind of look like thin potato gnocchi.", + "The primary difference between a dumpling and a noodle, besides shape, is leavening.", + "Dumplings usually have either egg or baking powder to make them lighter." + ] + }, + { + "ctxs": [ + { + "title": "Italian Sausage still a little pink?", + "text": "The salt treatment in sausage can cause it to retain a pinker color for a given temperature than would normal ground meat. The fact that you used a trusted thermometer, and that the sausages were well in the safe zone (even conservatively 165 F is more than enough) indicates that the sausage was perfectly safe." + } + ], + "messages": [ + { + "role": "user", + "content": "Hi! I am worried because I cooked my Italian sausage but they are still a little pink in the middle. Is this safe?" + } + ], + "answers": [ + "The salt treatment in sausage can cause it to retain a pinker color for a given temperature than would normal ground meat", + "The salt treatment in sausage can cause it to retain a pinker color for a given temperature than would normal ground meat", + "165 F is more than enough) indicates that the sausage was perfectly safe.", + "indicates that the sausage was perfectly safe." + ] + }, + { + "ctxs": [ + { + "title": "Italian Sausage still a little pink?", + "text": "The salt treatment in sausage can cause it to retain a pinker color for a given temperature than would normal ground meat. The fact that you used a trusted thermometer, and that the sausages were well in the safe zone (even conservatively 165 F is more than enough) indicates that the sausage was perfectly safe." + } + ], + "messages": [ + { + "role": "user", + "content": "Hi! I am worried because I cooked my Italian sausage but they are still a little pink in the middle. Is this safe?" + }, + { + "role": "assistant", + "content": "The salt treatment in sausage can cause it to retain a pinker color for a given temperature than would normal ground meat" + }, + { + "role": "user", + "content": "How can I be certain that it is pink because of this and not because it is under cooked?" + } + ], + "answers": [ + "used a trusted thermometer, and that the sausages were well in the safe zone (even conservatively 165 F is more than enough", + "used a trusted thermometer, and that the sausages were well in the safe zone (even conservatively 165 F is more than enough", + "The fact that you used a trusted thermometer, and that the sausages were well in the safe zone (even conservatively 165 F is more than enough) indicates that the sausage was perfectly safe.", + "The fact that you used a trusted thermometer, and that the sausages were well in the safe zone (even conservatively 165 F is more than enough) indicates that the sausage was perfectly safe." + ] + }, + { + "ctxs": [ + { + "title": "Italian Sausage still a little pink?", + "text": "The salt treatment in sausage can cause it to retain a pinker color for a given temperature than would normal ground meat. The fact that you used a trusted thermometer, and that the sausages were well in the safe zone (even conservatively 165 F is more than enough) indicates that the sausage was perfectly safe." + } + ], + "messages": [ + { + "role": "user", + "content": "Hi! I am worried because I cooked my Italian sausage but they are still a little pink in the middle. Is this safe?" + }, + { + "role": "assistant", + "content": "The salt treatment in sausage can cause it to retain a pinker color for a given temperature than would normal ground meat" + }, + { + "role": "user", + "content": "How can I be certain that it is pink because of this and not because it is under cooked?" + }, + { + "role": "assistant", + "content": "used a trusted thermometer, and that the sausages were well in the safe zone (even conservatively 165 F is more than enough" + }, + { + "role": "user", + "content": "So my sausage is temping at 170 degrees. I am assuming this is more than safe?" + } + ], + "answers": [ + "even conservatively 165 F is more than enough", + "even conservatively 165 F is more than enough", + "even conservatively 165 F is more than enough", + "sausages were well in the safe zone (even conservatively 165 F is more than enough) indicates that the sausage was perfectly safe." + ] + }, + { + "ctxs": [ + { + "title": "Italian Sausage still a little pink?", + "text": "The salt treatment in sausage can cause it to retain a pinker color for a given temperature than would normal ground meat. The fact that you used a trusted thermometer, and that the sausages were well in the safe zone (even conservatively 165 F is more than enough) indicates that the sausage was perfectly safe." + } + ], + "messages": [ + { + "role": "user", + "content": "Hi! I am worried because I cooked my Italian sausage but they are still a little pink in the middle. Is this safe?" + }, + { + "role": "assistant", + "content": "The salt treatment in sausage can cause it to retain a pinker color for a given temperature than would normal ground meat" + }, + { + "role": "user", + "content": "How can I be certain that it is pink because of this and not because it is under cooked?" + }, + { + "role": "assistant", + "content": "used a trusted thermometer, and that the sausages were well in the safe zone (even conservatively 165 F is more than enough" + }, + { + "role": "user", + "content": "So my sausage is temping at 170 degrees. I am assuming this is more than safe?" + }, + { + "role": "assistant", + "content": "even conservatively 165 F is more than enough" + }, + { + "role": "user", + "content": "Does the method use to cook them matter at all?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Italian Sausage still a little pink?", + "text": "The salt treatment in sausage can cause it to retain a pinker color for a given temperature than would normal ground meat. The fact that you used a trusted thermometer, and that the sausages were well in the safe zone (even conservatively 165 F is more than enough) indicates that the sausage was perfectly safe." + } + ], + "messages": [ + { + "role": "user", + "content": "Hi! I am worried because I cooked my Italian sausage but they are still a little pink in the middle. Is this safe?" + }, + { + "role": "assistant", + "content": "The salt treatment in sausage can cause it to retain a pinker color for a given temperature than would normal ground meat" + }, + { + "role": "user", + "content": "How can I be certain that it is pink because of this and not because it is under cooked?" + }, + { + "role": "assistant", + "content": "used a trusted thermometer, and that the sausages were well in the safe zone (even conservatively 165 F is more than enough" + }, + { + "role": "user", + "content": "So my sausage is temping at 170 degrees. I am assuming this is more than safe?" + }, + { + "role": "assistant", + "content": "even conservatively 165 F is more than enough" + }, + { + "role": "user", + "content": "Does the method use to cook them matter at all?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do I need to use a special kind of thermometer to temp the sausage?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to store no yeast dough", + "text": "I suppose we are talking about p\u00e2te bris\u00e9e / salty pie crust or similar dough? As 40 hours is scant 2 days and you are not using any ingredients that will spoil quickly, a fridge should suffice. Advantage: use right away w.o. thawing. Also avoids condensation from thawing, but propper wrapping should take care of that problem anyway.My calculation: If you freeze the dough it'll need a couple of hours in the fridge to thaw, so assuming 2-4 h until frozen, 6-8 h to thaw (depending on shape): What difference makes 30 h at -18\u00b0C instead of 4\u00b0C?I'm speaking from 30+ years of experience (we make a LOT of cookies here in SW Germany around Christmas). Neither my Mom nor I ever had mold problems after two days in the fridge. One drawback though: If you prepare the dough and don't get around to baking it, the feezer would have been the better choice.EDIT after clarification:I guess we're talking something akin to pasta dough here? IMHO the same principles apply. I'd be a bit wary if you use eggs. Use fresh eggs or pasteurized, if you can get them." + } + ], + "messages": [ + { + "role": "user", + "content": "Where is the best place to store no yeast dough? fridge or freezer?" + } + ], + "answers": [ + "a fridge should suffice", + "a fridge should suffice", + "As 40 hours is scant 2 days and you are not using any ingredients that will spoil quickly, a fridge should suffice.", + "As 40 hours is scant 2 days and you are not using any ingredients that will spoil quickly, a fridge should suffice." + ] + }, + { + "ctxs": [ + { + "title": "How to store no yeast dough", + "text": "I suppose we are talking about p\u00e2te bris\u00e9e / salty pie crust or similar dough? As 40 hours is scant 2 days and you are not using any ingredients that will spoil quickly, a fridge should suffice. Advantage: use right away w.o. thawing. Also avoids condensation from thawing, but propper wrapping should take care of that problem anyway.My calculation: If you freeze the dough it'll need a couple of hours in the fridge to thaw, so assuming 2-4 h until frozen, 6-8 h to thaw (depending on shape): What difference makes 30 h at -18\u00b0C instead of 4\u00b0C?I'm speaking from 30+ years of experience (we make a LOT of cookies here in SW Germany around Christmas). Neither my Mom nor I ever had mold problems after two days in the fridge. One drawback though: If you prepare the dough and don't get around to baking it, the feezer would have been the better choice.EDIT after clarification:I guess we're talking something akin to pasta dough here? IMHO the same principles apply. I'd be a bit wary if you use eggs. Use fresh eggs or pasteurized, if you can get them." + } + ], + "messages": [ + { + "role": "user", + "content": "Where is the best place to store no yeast dough? fridge or freezer?" + }, + { + "role": "assistant", + "content": "a fridge should suffice" + }, + { + "role": "user", + "content": "How long can I store it in the fridge?" + } + ], + "answers": [ + "2 days", + "2 days", + "As 40 hours is scant 2 days and you are not using any ingredients that will spoil quickly", + "As 40 hours is scant 2 days and you are not using any ingredients that will spoil quickly, a fridge should suffice." + ] + }, + { + "ctxs": [ + { + "title": "How to store no yeast dough", + "text": "I suppose we are talking about p\u00e2te bris\u00e9e / salty pie crust or similar dough? As 40 hours is scant 2 days and you are not using any ingredients that will spoil quickly, a fridge should suffice. Advantage: use right away w.o. thawing. Also avoids condensation from thawing, but propper wrapping should take care of that problem anyway.My calculation: If you freeze the dough it'll need a couple of hours in the fridge to thaw, so assuming 2-4 h until frozen, 6-8 h to thaw (depending on shape): What difference makes 30 h at -18\u00b0C instead of 4\u00b0C?I'm speaking from 30+ years of experience (we make a LOT of cookies here in SW Germany around Christmas). Neither my Mom nor I ever had mold problems after two days in the fridge. One drawback though: If you prepare the dough and don't get around to baking it, the feezer would have been the better choice.EDIT after clarification:I guess we're talking something akin to pasta dough here? IMHO the same principles apply. I'd be a bit wary if you use eggs. Use fresh eggs or pasteurized, if you can get them." + } + ], + "messages": [ + { + "role": "user", + "content": "Where is the best place to store no yeast dough? fridge or freezer?" + }, + { + "role": "assistant", + "content": "a fridge should suffice" + }, + { + "role": "user", + "content": "How long can I store it in the fridge?" + }, + { + "role": "assistant", + "content": "2 days" + }, + { + "role": "user", + "content": "Is no yeast dough the same consistency as yeast dough?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to store no yeast dough", + "text": "I suppose we are talking about p\u00e2te bris\u00e9e / salty pie crust or similar dough? As 40 hours is scant 2 days and you are not using any ingredients that will spoil quickly, a fridge should suffice. Advantage: use right away w.o. thawing. Also avoids condensation from thawing, but propper wrapping should take care of that problem anyway.My calculation: If you freeze the dough it'll need a couple of hours in the fridge to thaw, so assuming 2-4 h until frozen, 6-8 h to thaw (depending on shape): What difference makes 30 h at -18\u00b0C instead of 4\u00b0C?I'm speaking from 30+ years of experience (we make a LOT of cookies here in SW Germany around Christmas). Neither my Mom nor I ever had mold problems after two days in the fridge. One drawback though: If you prepare the dough and don't get around to baking it, the feezer would have been the better choice.EDIT after clarification:I guess we're talking something akin to pasta dough here? IMHO the same principles apply. I'd be a bit wary if you use eggs. Use fresh eggs or pasteurized, if you can get them." + } + ], + "messages": [ + { + "role": "user", + "content": "Where is the best place to store no yeast dough? fridge or freezer?" + }, + { + "role": "assistant", + "content": "a fridge should suffice" + }, + { + "role": "user", + "content": "How long can I store it in the fridge?" + }, + { + "role": "assistant", + "content": "2 days" + }, + { + "role": "user", + "content": "Is no yeast dough the same consistency as yeast dough?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is no yeast dough mix expensive?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to store no yeast dough", + "text": "I suppose we are talking about p\u00e2te bris\u00e9e / salty pie crust or similar dough? As 40 hours is scant 2 days and you are not using any ingredients that will spoil quickly, a fridge should suffice. Advantage: use right away w.o. thawing. Also avoids condensation from thawing, but propper wrapping should take care of that problem anyway.My calculation: If you freeze the dough it'll need a couple of hours in the fridge to thaw, so assuming 2-4 h until frozen, 6-8 h to thaw (depending on shape): What difference makes 30 h at -18\u00b0C instead of 4\u00b0C?I'm speaking from 30+ years of experience (we make a LOT of cookies here in SW Germany around Christmas). Neither my Mom nor I ever had mold problems after two days in the fridge. One drawback though: If you prepare the dough and don't get around to baking it, the feezer would have been the better choice.EDIT after clarification:I guess we're talking something akin to pasta dough here? IMHO the same principles apply. I'd be a bit wary if you use eggs. Use fresh eggs or pasteurized, if you can get them." + } + ], + "messages": [ + { + "role": "user", + "content": "Where is the best place to store no yeast dough? fridge or freezer?" + }, + { + "role": "assistant", + "content": "a fridge should suffice" + }, + { + "role": "user", + "content": "How long can I store it in the fridge?" + }, + { + "role": "assistant", + "content": "2 days" + }, + { + "role": "user", + "content": "Is no yeast dough the same consistency as yeast dough?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is no yeast dough mix expensive?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "I should be able to buy some no yeast dough mix at any grocery store right?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can I cook 2 very different things at same time in the oven?", + "text": "It is absolutely safe to do so...For most foods, I would say that there is no reason not to. If they are savory muffins like corn muffins to be served with the roast, I would not hesitate at all.For sweet goods, with a high amount of butter or oil, there is some small risk of absorbing aromas. I would generally segregating strongly aromatic foods for baked goods. The foil should mitigate most of the possible transfer, but I wouldn't try it for the first time with guests." + } + ], + "messages": [ + { + "role": "user", + "content": "I am planning on making chicken and muffins at the same time. Is it possible to cook 2 different things at the same time in the oven?" + } + ], + "answers": [ + "I would say that there is no reason not to. If they are savory muffins like corn muffins to be served with the roast, I would not hesitate at all", + "I would say that there is no reason not to. If they are savory muffins like corn muffins to be served with the roast, I would not hesitate at all", + "It is absolutely safe to do so...For most foods, I would say that there is no reason not to.", + "It is absolutely safe to do so...For most foods, I would say that there is no reason not to." + ] + }, + { + "ctxs": [ + { + "title": "Can I cook 2 very different things at same time in the oven?", + "text": "It is absolutely safe to do so...For most foods, I would say that there is no reason not to. If they are savory muffins like corn muffins to be served with the roast, I would not hesitate at all.For sweet goods, with a high amount of butter or oil, there is some small risk of absorbing aromas. I would generally segregating strongly aromatic foods for baked goods. The foil should mitigate most of the possible transfer, but I wouldn't try it for the first time with guests." + } + ], + "messages": [ + { + "role": "user", + "content": "I am planning on making chicken and muffins at the same time. Is it possible to cook 2 different things at the same time in the oven?" + }, + { + "role": "assistant", + "content": "I would say that there is no reason not to. If they are savory muffins like corn muffins to be served with the roast, I would not hesitate at all" + }, + { + "role": "user", + "content": "They are actually chocolate chip muffins. Would this make a difference?" + } + ], + "answers": [ + "For sweet goods, with a high amount of butter or oil, there is some small risk of absorbing aromas", + "For sweet goods, with a high amount of butter or oil, there is some small risk of absorbing aromas", + "For sweet goods, with a high amount of butter or oil, there is some small risk of absorbing aromas. I would generally segregating strongly aromatic foods for baked goods.", + "If they are savory muffins like corn muffins to be served with the roast, I would not hesitate at all." + ] + }, + { + "ctxs": [ + { + "title": "Can I cook 2 very different things at same time in the oven?", + "text": "It is absolutely safe to do so...For most foods, I would say that there is no reason not to. If they are savory muffins like corn muffins to be served with the roast, I would not hesitate at all.For sweet goods, with a high amount of butter or oil, there is some small risk of absorbing aromas. I would generally segregating strongly aromatic foods for baked goods. The foil should mitigate most of the possible transfer, but I wouldn't try it for the first time with guests." + } + ], + "messages": [ + { + "role": "user", + "content": "I am planning on making chicken and muffins at the same time. Is it possible to cook 2 different things at the same time in the oven?" + }, + { + "role": "assistant", + "content": "I would say that there is no reason not to. If they are savory muffins like corn muffins to be served with the roast, I would not hesitate at all" + }, + { + "role": "user", + "content": "They are actually chocolate chip muffins. Would this make a difference?" + }, + { + "role": "assistant", + "content": "For sweet goods, with a high amount of butter or oil, there is some small risk of absorbing aromas" + }, + { + "role": "user", + "content": "Will the muffins be safe to eat since it is cooking next to raw meat?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can I cook 2 very different things at same time in the oven?", + "text": "It is absolutely safe to do so...For most foods, I would say that there is no reason not to. If they are savory muffins like corn muffins to be served with the roast, I would not hesitate at all.For sweet goods, with a high amount of butter or oil, there is some small risk of absorbing aromas. I would generally segregating strongly aromatic foods for baked goods. The foil should mitigate most of the possible transfer, but I wouldn't try it for the first time with guests." + } + ], + "messages": [ + { + "role": "user", + "content": "I am planning on making chicken and muffins at the same time. Is it possible to cook 2 different things at the same time in the oven?" + }, + { + "role": "assistant", + "content": "I would say that there is no reason not to. If they are savory muffins like corn muffins to be served with the roast, I would not hesitate at all" + }, + { + "role": "user", + "content": "They are actually chocolate chip muffins. Would this make a difference?" + }, + { + "role": "assistant", + "content": "For sweet goods, with a high amount of butter or oil, there is some small risk of absorbing aromas" + }, + { + "role": "user", + "content": "Will the muffins be safe to eat since it is cooking next to raw meat?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there a special way I should arrange the trays in the oven?" + } + ], + "answers": [ + "I would generally segregating strongly aromatic foods for baked goods. The foil should mitigate most of the possible transfer", + "I would generally segregating strongly aromatic foods for baked goods. The foil should mitigate most of the possible transfer", + "I would generally segregating strongly aromatic foods for baked goods.", + "I would generally segregating strongly aromatic foods for baked goods. The foil should mitigate most of the possible transfer" + ] + }, + { + "ctxs": [ + { + "title": "Can I cook 2 very different things at same time in the oven?", + "text": "It is absolutely safe to do so...For most foods, I would say that there is no reason not to. If they are savory muffins like corn muffins to be served with the roast, I would not hesitate at all.For sweet goods, with a high amount of butter or oil, there is some small risk of absorbing aromas. I would generally segregating strongly aromatic foods for baked goods. The foil should mitigate most of the possible transfer, but I wouldn't try it for the first time with guests." + } + ], + "messages": [ + { + "role": "user", + "content": "I am planning on making chicken and muffins at the same time. Is it possible to cook 2 different things at the same time in the oven?" + }, + { + "role": "assistant", + "content": "I would say that there is no reason not to. If they are savory muffins like corn muffins to be served with the roast, I would not hesitate at all" + }, + { + "role": "user", + "content": "They are actually chocolate chip muffins. Would this make a difference?" + }, + { + "role": "assistant", + "content": "For sweet goods, with a high amount of butter or oil, there is some small risk of absorbing aromas" + }, + { + "role": "user", + "content": "Will the muffins be safe to eat since it is cooking next to raw meat?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there a special way I should arrange the trays in the oven?" + }, + { + "role": "assistant", + "content": "I would generally segregating strongly aromatic foods for baked goods. The foil should mitigate most of the possible transfer" + }, + { + "role": "user", + "content": "Should I put foil on both items?" + } + ], + "answers": [ + "but I wouldn't try it for the first time with guests", + "but I wouldn't try it for the first time with guests", + "The foil should mitigate most of the possible transfer, but I wouldn't try it for the first time with guests.", + "but I wouldn't try it for the first time with guests" + ] + }, + { + "ctxs": [ + { + "title": "What is \"rendered chicken fat\"?", + "text": "It is not exactly the oil you used for the chicken wings. The recipe says \"a touch of oil\", so you should use a small amount only. When you pan-fry the wings the first time around, the fat in them will melt and gather in a puddle in the pan. The oil you used will be there, but most of it will be the chicken's subcutaneous fat. So, after you remove the wings from the pan, whatever is left is considered \"rendered chicken fat\", even though it will have traces of oil mixed in." + } + ], + "messages": [ + { + "role": "user", + "content": "What is \"rendered chicken fat\"?" + } + ], + "answers": [ + "whatever is left is considered \"rendered chicken fat\", even though it will have traces of oil mixed in", + "whatever is left is considered \"rendered chicken fat\", even though it will have traces of oil mixed in", + "the chicken's subcutaneous fat", + "When you pan-fry the wings the first time around, the fat in them will melt and gather in a puddle in the pan." + ] + }, + { + "ctxs": [ + { + "title": "What is \"rendered chicken fat\"?", + "text": "It is not exactly the oil you used for the chicken wings. The recipe says \"a touch of oil\", so you should use a small amount only. When you pan-fry the wings the first time around, the fat in them will melt and gather in a puddle in the pan. The oil you used will be there, but most of it will be the chicken's subcutaneous fat. So, after you remove the wings from the pan, whatever is left is considered \"rendered chicken fat\", even though it will have traces of oil mixed in." + } + ], + "messages": [ + { + "role": "user", + "content": "What is \"rendered chicken fat\"?" + }, + { + "role": "assistant", + "content": "whatever is left is considered \"rendered chicken fat\", even though it will have traces of oil mixed in" + }, + { + "role": "user", + "content": "Is it the oil you cooked the fat in?" + } + ], + "answers": [ + "The oil you used will be there, but most of it will be the chicken's subcutaneous fat", + "The oil you used will be there, but most of it will be the chicken's subcutaneous fat", + "It is not exactly the oil you used for the chicken wings", + "The oil you used will be there, but most of it will be the chicken's subcutaneous fat." + ] + }, + { + "ctxs": [ + { + "title": "What is \"rendered chicken fat\"?", + "text": "It is not exactly the oil you used for the chicken wings. The recipe says \"a touch of oil\", so you should use a small amount only. When you pan-fry the wings the first time around, the fat in them will melt and gather in a puddle in the pan. The oil you used will be there, but most of it will be the chicken's subcutaneous fat. So, after you remove the wings from the pan, whatever is left is considered \"rendered chicken fat\", even though it will have traces of oil mixed in." + } + ], + "messages": [ + { + "role": "user", + "content": "What is \"rendered chicken fat\"?" + }, + { + "role": "assistant", + "content": "whatever is left is considered \"rendered chicken fat\", even though it will have traces of oil mixed in" + }, + { + "role": "user", + "content": "Is it the oil you cooked the fat in?" + }, + { + "role": "assistant", + "content": "The oil you used will be there, but most of it will be the chicken's subcutaneous fat" + }, + { + "role": "user", + "content": "To render the fat do you fry the chicken or steam it?" + } + ], + "answers": [ + "When you pan-fry the wings the first time around, the fat in them will melt and gather in a puddle in the pan", + "When you pan-fry the wings the first time around, the fat in them will melt and gather in a puddle in the pan", + "When you pan-fry the wings the first time around, the fat in them will melt and gather in a puddle in the pan", + "So, after you remove the wings from the pan, whatever is left is considered \"rendered chicken fat\", even though it will have traces of oil mixed in." + ] + }, + { + "ctxs": [ + { + "title": "What is \"rendered chicken fat\"?", + "text": "It is not exactly the oil you used for the chicken wings. The recipe says \"a touch of oil\", so you should use a small amount only. When you pan-fry the wings the first time around, the fat in them will melt and gather in a puddle in the pan. The oil you used will be there, but most of it will be the chicken's subcutaneous fat. So, after you remove the wings from the pan, whatever is left is considered \"rendered chicken fat\", even though it will have traces of oil mixed in." + } + ], + "messages": [ + { + "role": "user", + "content": "What is \"rendered chicken fat\"?" + }, + { + "role": "assistant", + "content": "whatever is left is considered \"rendered chicken fat\", even though it will have traces of oil mixed in" + }, + { + "role": "user", + "content": "Is it the oil you cooked the fat in?" + }, + { + "role": "assistant", + "content": "The oil you used will be there, but most of it will be the chicken's subcutaneous fat" + }, + { + "role": "user", + "content": "To render the fat do you fry the chicken or steam it?" + }, + { + "role": "assistant", + "content": "When you pan-fry the wings the first time around, the fat in them will melt and gather in a puddle in the pan" + }, + { + "role": "user", + "content": "This is what I will use for rendered chicken fat correct?" + } + ], + "answers": [ + "It is not exactly the oil you used for the chicken wings. The recipe says \"a touch of oil\", so you should use a small amount only", + "It is not exactly the oil you used for the chicken wings. The recipe says \"a touch of oil\", so you should use a small amount only", + "after you remove the wings from the pan, whatever is left is considered \"rendered chicken fat\", even though it will have traces of oil mixed in.", + "So, after you remove the wings from the pan, whatever is left is considered \"rendered chicken fat\"," + ] + }, + { + "ctxs": [ + { + "title": "What is \"rendered chicken fat\"?", + "text": "It is not exactly the oil you used for the chicken wings. The recipe says \"a touch of oil\", so you should use a small amount only. When you pan-fry the wings the first time around, the fat in them will melt and gather in a puddle in the pan. The oil you used will be there, but most of it will be the chicken's subcutaneous fat. So, after you remove the wings from the pan, whatever is left is considered \"rendered chicken fat\", even though it will have traces of oil mixed in." + } + ], + "messages": [ + { + "role": "user", + "content": "What is \"rendered chicken fat\"?" + }, + { + "role": "assistant", + "content": "whatever is left is considered \"rendered chicken fat\", even though it will have traces of oil mixed in" + }, + { + "role": "user", + "content": "Is it the oil you cooked the fat in?" + }, + { + "role": "assistant", + "content": "The oil you used will be there, but most of it will be the chicken's subcutaneous fat" + }, + { + "role": "user", + "content": "To render the fat do you fry the chicken or steam it?" + }, + { + "role": "assistant", + "content": "When you pan-fry the wings the first time around, the fat in them will melt and gather in a puddle in the pan" + }, + { + "role": "user", + "content": "This is what I will use for rendered chicken fat correct?" + }, + { + "role": "assistant", + "content": "It is not exactly the oil you used for the chicken wings. The recipe says \"a touch of oil\", so you should use a small amount only" + }, + { + "role": "user", + "content": "Great, is it a pretty easy process?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What is \"rendered chicken fat\"?", + "text": "It is not exactly the oil you used for the chicken wings. The recipe says \"a touch of oil\", so you should use a small amount only. When you pan-fry the wings the first time around, the fat in them will melt and gather in a puddle in the pan. The oil you used will be there, but most of it will be the chicken's subcutaneous fat. So, after you remove the wings from the pan, whatever is left is considered \"rendered chicken fat\", even though it will have traces of oil mixed in." + } + ], + "messages": [ + { + "role": "user", + "content": "What is \"rendered chicken fat\"?" + }, + { + "role": "assistant", + "content": "whatever is left is considered \"rendered chicken fat\", even though it will have traces of oil mixed in" + }, + { + "role": "user", + "content": "Is it the oil you cooked the fat in?" + }, + { + "role": "assistant", + "content": "The oil you used will be there, but most of it will be the chicken's subcutaneous fat" + }, + { + "role": "user", + "content": "To render the fat do you fry the chicken or steam it?" + }, + { + "role": "assistant", + "content": "When you pan-fry the wings the first time around, the fat in them will melt and gather in a puddle in the pan" + }, + { + "role": "user", + "content": "This is what I will use for rendered chicken fat correct?" + }, + { + "role": "assistant", + "content": "It is not exactly the oil you used for the chicken wings. The recipe says \"a touch of oil\", so you should use a small amount only" + }, + { + "role": "user", + "content": "Great, is it a pretty easy process?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is it good to render the fat when making chicken wings?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What is \"rendered chicken fat\"?", + "text": "It is not exactly the oil you used for the chicken wings. The recipe says \"a touch of oil\", so you should use a small amount only. When you pan-fry the wings the first time around, the fat in them will melt and gather in a puddle in the pan. The oil you used will be there, but most of it will be the chicken's subcutaneous fat. So, after you remove the wings from the pan, whatever is left is considered \"rendered chicken fat\", even though it will have traces of oil mixed in." + } + ], + "messages": [ + { + "role": "user", + "content": "What is \"rendered chicken fat\"?" + }, + { + "role": "assistant", + "content": "whatever is left is considered \"rendered chicken fat\", even though it will have traces of oil mixed in" + }, + { + "role": "user", + "content": "Is it the oil you cooked the fat in?" + }, + { + "role": "assistant", + "content": "The oil you used will be there, but most of it will be the chicken's subcutaneous fat" + }, + { + "role": "user", + "content": "To render the fat do you fry the chicken or steam it?" + }, + { + "role": "assistant", + "content": "When you pan-fry the wings the first time around, the fat in them will melt and gather in a puddle in the pan" + }, + { + "role": "user", + "content": "This is what I will use for rendered chicken fat correct?" + }, + { + "role": "assistant", + "content": "It is not exactly the oil you used for the chicken wings. The recipe says \"a touch of oil\", so you should use a small amount only" + }, + { + "role": "user", + "content": "Great, is it a pretty easy process?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is it good to render the fat when making chicken wings?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "So rendering fat is basically saying what is left over after you cook the wings the first time?" + } + ], + "answers": [ + "after you remove the wings from the pan, whatever is left is considered \"rendered chicken fat\", even though it will have traces of oil mixed in", + "after you remove the wings from the pan, whatever is left is considered \"rendered chicken fat\", even though it will have traces of oil mixed in", + "So, after you remove the wings from the pan, whatever is left is considered \"rendered chicken fat\", even though it will have traces of oil mixed in.", + "after you remove the wings from the pan, whatever is left is considered \"rendered chicken fat" + ] + }, + { + "ctxs": [ + { + "title": "How do I avoid hot fudge turning my ice cream into a soupy mess?", + "text": "I think isolating the fudge could be a good way to fix this. It might complicate your dish, but it might add both to the presentation as well as to the texture of the ice cream.Try getting hold of or make your own biscuit rolls (I don't know the name). Fill these up with hot fudge. The biscuit will act as isolation keep the texture of both the ice cream and the fudge. In this way the only time the two will get in contact with each other is when one breaks up the biscuit to eat it.If biscuits doesn't cut it, chocolate tubes or similar could do the same trick." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I avoid hot fudge turning my ice cream into a soupy mess?" + } + ], + "answers": [ + "I think isolating the fudge could be a good way to fix this. It might complicate your dish, but it might add both to the presentation as well as to the texture of the ice cream", + "I think isolating the fudge could be a good way to fix this. It might complicate your dish, but it might add both to the presentation as well as to the texture of the ice cream", + "I think isolating the fudge could be a good way to fix this.", + "isolating the fudge could be a good way to fix this." + ] + }, + { + "ctxs": [ + { + "title": "How do I avoid hot fudge turning my ice cream into a soupy mess?", + "text": "I think isolating the fudge could be a good way to fix this. It might complicate your dish, but it might add both to the presentation as well as to the texture of the ice cream.Try getting hold of or make your own biscuit rolls (I don't know the name). Fill these up with hot fudge. The biscuit will act as isolation keep the texture of both the ice cream and the fudge. In this way the only time the two will get in contact with each other is when one breaks up the biscuit to eat it.If biscuits doesn't cut it, chocolate tubes or similar could do the same trick." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I avoid hot fudge turning my ice cream into a soupy mess?" + }, + { + "role": "assistant", + "content": "I think isolating the fudge could be a good way to fix this. It might complicate your dish, but it might add both to the presentation as well as to the texture of the ice cream" + }, + { + "role": "user", + "content": "So there's no way to have it on the ice cream itself without causing utter liquidation?" + } + ], + "answers": [ + "Try getting hold of or make your own biscuit rolls (I don't know the name). Fill these up with hot fudge. The biscuit will act as isolation keep the texture of both the ice cream and the fudge", + "Try getting hold of or make your own biscuit rolls (I don't know the name). Fill these up with hot fudge. The biscuit will act as isolation keep the texture of both the ice cream and the fudge", + "Try getting hold of or make your own biscuit rolls (I don't know the name). Fill these up with hot fudge.", + "Try getting hold of or make your own biscuit rolls (I don't know the name). Fill these up with hot fudge. The biscuit will act as isolation keep the texture of both the ice cream and the fudge" + ] + }, + { + "ctxs": [ + { + "title": "How do I avoid hot fudge turning my ice cream into a soupy mess?", + "text": "I think isolating the fudge could be a good way to fix this. It might complicate your dish, but it might add both to the presentation as well as to the texture of the ice cream.Try getting hold of or make your own biscuit rolls (I don't know the name). Fill these up with hot fudge. The biscuit will act as isolation keep the texture of both the ice cream and the fudge. In this way the only time the two will get in contact with each other is when one breaks up the biscuit to eat it.If biscuits doesn't cut it, chocolate tubes or similar could do the same trick." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I avoid hot fudge turning my ice cream into a soupy mess?" + }, + { + "role": "assistant", + "content": "I think isolating the fudge could be a good way to fix this. It might complicate your dish, but it might add both to the presentation as well as to the texture of the ice cream" + }, + { + "role": "user", + "content": "So there's no way to have it on the ice cream itself without causing utter liquidation?" + }, + { + "role": "assistant", + "content": "Try getting hold of or make your own biscuit rolls (I don't know the name). Fill these up with hot fudge. The biscuit will act as isolation keep the texture of both the ice cream and the fudge" + }, + { + "role": "user", + "content": "Interesting, are there any other options in case I'm not in the mood for biscuits with my ice cream?" + } + ], + "answers": [ + "If biscuits doesn't cut it, chocolate tubes or similar could do the same trick", + "If biscuits doesn't cut it, chocolate tubes or similar could do the same trick", + "chocolate tubes or similar", + "chocolate tubes or similar could do the same trick." + ] + }, + { + "ctxs": [ + { + "title": "How do I avoid hot fudge turning my ice cream into a soupy mess?", + "text": "I think isolating the fudge could be a good way to fix this. It might complicate your dish, but it might add both to the presentation as well as to the texture of the ice cream.Try getting hold of or make your own biscuit rolls (I don't know the name). Fill these up with hot fudge. The biscuit will act as isolation keep the texture of both the ice cream and the fudge. In this way the only time the two will get in contact with each other is when one breaks up the biscuit to eat it.If biscuits doesn't cut it, chocolate tubes or similar could do the same trick." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I avoid hot fudge turning my ice cream into a soupy mess?" + }, + { + "role": "assistant", + "content": "I think isolating the fudge could be a good way to fix this. It might complicate your dish, but it might add both to the presentation as well as to the texture of the ice cream" + }, + { + "role": "user", + "content": "So there's no way to have it on the ice cream itself without causing utter liquidation?" + }, + { + "role": "assistant", + "content": "Try getting hold of or make your own biscuit rolls (I don't know the name). Fill these up with hot fudge. The biscuit will act as isolation keep the texture of both the ice cream and the fudge" + }, + { + "role": "user", + "content": "Interesting, are there any other options in case I'm not in the mood for biscuits with my ice cream?" + }, + { + "role": "assistant", + "content": "If biscuits doesn't cut it, chocolate tubes or similar could do the same trick" + }, + { + "role": "user", + "content": "What do you mean by chocolate tubes?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How do I avoid hot fudge turning my ice cream into a soupy mess?", + "text": "I think isolating the fudge could be a good way to fix this. It might complicate your dish, but it might add both to the presentation as well as to the texture of the ice cream.Try getting hold of or make your own biscuit rolls (I don't know the name). Fill these up with hot fudge. The biscuit will act as isolation keep the texture of both the ice cream and the fudge. In this way the only time the two will get in contact with each other is when one breaks up the biscuit to eat it.If biscuits doesn't cut it, chocolate tubes or similar could do the same trick." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I avoid hot fudge turning my ice cream into a soupy mess?" + }, + { + "role": "assistant", + "content": "I think isolating the fudge could be a good way to fix this. It might complicate your dish, but it might add both to the presentation as well as to the texture of the ice cream" + }, + { + "role": "user", + "content": "So there's no way to have it on the ice cream itself without causing utter liquidation?" + }, + { + "role": "assistant", + "content": "Try getting hold of or make your own biscuit rolls (I don't know the name). Fill these up with hot fudge. The biscuit will act as isolation keep the texture of both the ice cream and the fudge" + }, + { + "role": "user", + "content": "Interesting, are there any other options in case I'm not in the mood for biscuits with my ice cream?" + }, + { + "role": "assistant", + "content": "If biscuits doesn't cut it, chocolate tubes or similar could do the same trick" + }, + { + "role": "user", + "content": "What do you mean by chocolate tubes?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you have any other suggestions that could be a good possibility?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How do I avoid hot fudge turning my ice cream into a soupy mess?", + "text": "I think isolating the fudge could be a good way to fix this. It might complicate your dish, but it might add both to the presentation as well as to the texture of the ice cream.Try getting hold of or make your own biscuit rolls (I don't know the name). Fill these up with hot fudge. The biscuit will act as isolation keep the texture of both the ice cream and the fudge. In this way the only time the two will get in contact with each other is when one breaks up the biscuit to eat it.If biscuits doesn't cut it, chocolate tubes or similar could do the same trick." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I avoid hot fudge turning my ice cream into a soupy mess?" + }, + { + "role": "assistant", + "content": "I think isolating the fudge could be a good way to fix this. It might complicate your dish, but it might add both to the presentation as well as to the texture of the ice cream" + }, + { + "role": "user", + "content": "So there's no way to have it on the ice cream itself without causing utter liquidation?" + }, + { + "role": "assistant", + "content": "Try getting hold of or make your own biscuit rolls (I don't know the name). Fill these up with hot fudge. The biscuit will act as isolation keep the texture of both the ice cream and the fudge" + }, + { + "role": "user", + "content": "Interesting, are there any other options in case I'm not in the mood for biscuits with my ice cream?" + }, + { + "role": "assistant", + "content": "If biscuits doesn't cut it, chocolate tubes or similar could do the same trick" + }, + { + "role": "user", + "content": "What do you mean by chocolate tubes?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you have any other suggestions that could be a good possibility?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there a kind of fudge that is best?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What is the best way to open a tightly fitted lid of a jar?", + "text": "Ok - finally got it open! While googling, I came across a suggestion to cover the lid with a plastic glove and use that for traction. Not sure if it was the combination of running under hot water + the glove, or if the glove would've worked on it's own, but it's open now :)" + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best way to open a tightly fitted lid of a jar?" + } + ], + "answers": [ + "I came across a suggestion to cover the lid with a plastic glove and use that for traction", + "I came across a suggestion to cover the lid with a plastic glove and use that for traction", + "I came across a suggestion to cover the lid with a plastic glove and use that for traction.", + "cover the lid with a plastic glove and use that for traction." + ] + }, + { + "ctxs": [ + { + "title": "What is the best way to open a tightly fitted lid of a jar?", + "text": "Ok - finally got it open! While googling, I came across a suggestion to cover the lid with a plastic glove and use that for traction. Not sure if it was the combination of running under hot water + the glove, or if the glove would've worked on it's own, but it's open now :)" + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best way to open a tightly fitted lid of a jar?" + }, + { + "role": "assistant", + "content": "I came across a suggestion to cover the lid with a plastic glove and use that for traction" + }, + { + "role": "user", + "content": "Okay. I've tried using a dishtowel, and running it under hot water, but the lid is still stuck. What else can I do to open this jar?" + } + ], + "answers": [ + "Not sure if it was the combination of running under hot water + the glove, or if the glove would've worked on it's own", + "Not sure if it was the combination of running under hot water + the glove, or if the glove would've worked on it's own", + "Not sure if it was the combination of running under hot water + the glove, or if the glove would've worked on it's own", + "combination of running under hot water + the glove, or if the glove would've worked on it's own" + ] + }, + { + "ctxs": [ + { + "title": "What is the best way to open a tightly fitted lid of a jar?", + "text": "Ok - finally got it open! While googling, I came across a suggestion to cover the lid with a plastic glove and use that for traction. Not sure if it was the combination of running under hot water + the glove, or if the glove would've worked on it's own, but it's open now :)" + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best way to open a tightly fitted lid of a jar?" + }, + { + "role": "assistant", + "content": "I came across a suggestion to cover the lid with a plastic glove and use that for traction" + }, + { + "role": "user", + "content": "Okay. I've tried using a dishtowel, and running it under hot water, but the lid is still stuck. What else can I do to open this jar?" + }, + { + "role": "assistant", + "content": "Not sure if it was the combination of running under hot water + the glove, or if the glove would've worked on it's own" + }, + { + "role": "user", + "content": "It is a jar of pasta sauce. The glove is not working either. I have been trying the last few minutes. Any other suggestions?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What is the best way to open a tightly fitted lid of a jar?", + "text": "Ok - finally got it open! While googling, I came across a suggestion to cover the lid with a plastic glove and use that for traction. Not sure if it was the combination of running under hot water + the glove, or if the glove would've worked on it's own, but it's open now :)" + } + ], + "messages": [ + { + "role": "user", + "content": "What is the best way to open a tightly fitted lid of a jar?" + }, + { + "role": "assistant", + "content": "I came across a suggestion to cover the lid with a plastic glove and use that for traction" + }, + { + "role": "user", + "content": "Okay. I've tried using a dishtowel, and running it under hot water, but the lid is still stuck. What else can I do to open this jar?" + }, + { + "role": "assistant", + "content": "Not sure if it was the combination of running under hot water + the glove, or if the glove would've worked on it's own" + }, + { + "role": "user", + "content": "It is a jar of pasta sauce. The glove is not working either. I have been trying the last few minutes. Any other suggestions?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "So you know of nothing else I can try besides the glove?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can I cool tea quickly?", + "text": "What is wrong with a regular ice cube? As you state that the tea is not yet ready, you just use slightly less water and then add the ice cube, which has a fixed temperature.I use this for large scale ice tea production. As I use 1:1 hot water : ice cubes I simply brew a double strong tea." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I cool tea quickly?" + } + ], + "answers": [ + "ice cubes I", + "ice cubes I", + "What is wrong with a regular ice cube?", + "you just use slightly less water and then add the ice cube" + ] + }, + { + "ctxs": [ + { + "title": "How can I cool tea quickly?", + "text": "What is wrong with a regular ice cube? As you state that the tea is not yet ready, you just use slightly less water and then add the ice cube, which has a fixed temperature.I use this for large scale ice tea production. As I use 1:1 hot water : ice cubes I simply brew a double strong tea." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I cool tea quickly?" + }, + { + "role": "assistant", + "content": "ice cubes I" + }, + { + "role": "user", + "content": "How many ice cubes would be needed for an entire pot of tea?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can I cool tea quickly?", + "text": "What is wrong with a regular ice cube? As you state that the tea is not yet ready, you just use slightly less water and then add the ice cube, which has a fixed temperature.I use this for large scale ice tea production. As I use 1:1 hot water : ice cubes I simply brew a double strong tea." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I cool tea quickly?" + }, + { + "role": "assistant", + "content": "ice cubes I" + }, + { + "role": "user", + "content": "How many ice cubes would be needed for an entire pot of tea?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you think adding ice cubes will affect the taste of the tea?" + } + ], + "answers": [ + "I simply brew a double strong tea.", + "I simply brew a double strong tea.", + "I simply brew a double strong tea.", + "you just use slightly less water and then add the ice cube" + ] + }, + { + "ctxs": [ + { + "title": "How to know whether the teflon coated pan's life has reached end?", + "text": "Not sure if Teflon looks any different when its worn out, but if it does its not much different. Exempting, of course, things like scratched & peeling Teflon.If your pan is no longer giving you the nonstick performance you want, and you've tried basic stuff like giving it a good scrub (using a non-scratching sponge, of course), then it seems like you've answered your own question: if its worn to the point it no longer meets your requirements, then its at its end of (useful) life, at least for you.(There may be ways to adjust what you're doing in the pan to get more life out of it; after all, a lot of us saut\u00e9 our onions in stainless. But that'd be a different question, I suppose.)" + } + ], + "messages": [ + { + "role": "user", + "content": "How to know whether the teflon coated pan's life has reached end?" + } + ], + "answers": [ + "Not sure if Teflon looks any different when its worn out, but if it does its not much different. Exempting, of course, things like scratched & peeling Teflon", + "Not sure if Teflon looks any different when its worn out, but if it does its not much different. Exempting, of course, things like scratched & peeling Teflon", + "things like scratched & peeling Teflon.If your pan is no longer giving you the nonstick performance you want", + "If your pan is no longer giving you the nonstick performance you wan" + ] + }, + { + "ctxs": [ + { + "title": "How to know whether the teflon coated pan's life has reached end?", + "text": "Not sure if Teflon looks any different when its worn out, but if it does its not much different. Exempting, of course, things like scratched & peeling Teflon.If your pan is no longer giving you the nonstick performance you want, and you've tried basic stuff like giving it a good scrub (using a non-scratching sponge, of course), then it seems like you've answered your own question: if its worn to the point it no longer meets your requirements, then its at its end of (useful) life, at least for you.(There may be ways to adjust what you're doing in the pan to get more life out of it; after all, a lot of us saut\u00e9 our onions in stainless. But that'd be a different question, I suppose.)" + } + ], + "messages": [ + { + "role": "user", + "content": "How to know whether the teflon coated pan's life has reached end?" + }, + { + "role": "assistant", + "content": "Not sure if Teflon looks any different when its worn out, but if it does its not much different. Exempting, of course, things like scratched & peeling Teflon" + }, + { + "role": "user", + "content": "Is there a reason why it wouldn't be non stick anymore?" + } + ], + "answers": [ + "you've tried basic stuff like giving it a good scrub (using a non-scratching sponge, of course", + "you've tried basic stuff like giving it a good scrub (using a non-scratching sponge, of course", + "if its worn to the point it no longer meets your requirements, then its at its end of (useful) life, at least for you.", + "then its at its end of (useful) life" + ] + }, + { + "ctxs": [ + { + "title": "How to know whether the teflon coated pan's life has reached end?", + "text": "Not sure if Teflon looks any different when its worn out, but if it does its not much different. Exempting, of course, things like scratched & peeling Teflon.If your pan is no longer giving you the nonstick performance you want, and you've tried basic stuff like giving it a good scrub (using a non-scratching sponge, of course), then it seems like you've answered your own question: if its worn to the point it no longer meets your requirements, then its at its end of (useful) life, at least for you.(There may be ways to adjust what you're doing in the pan to get more life out of it; after all, a lot of us saut\u00e9 our onions in stainless. But that'd be a different question, I suppose.)" + } + ], + "messages": [ + { + "role": "user", + "content": "How to know whether the teflon coated pan's life has reached end?" + }, + { + "role": "assistant", + "content": "Not sure if Teflon looks any different when its worn out, but if it does its not much different. Exempting, of course, things like scratched & peeling Teflon" + }, + { + "role": "user", + "content": "Is there a reason why it wouldn't be non stick anymore?" + }, + { + "role": "assistant", + "content": "you've tried basic stuff like giving it a good scrub (using a non-scratching sponge, of course" + }, + { + "role": "user", + "content": "Is there a special way to clean a teflon pan?" + } + ], + "answers": [ + "using a non-scratching sponge, of course", + "using a non-scratching sponge, of course", + "if its worn to the point it no longer meets your requirements, then its at its end of (useful) life", + "a non-scratching sponge" + ] + }, + { + "ctxs": [ + { + "title": "How to know whether the teflon coated pan's life has reached end?", + "text": "Not sure if Teflon looks any different when its worn out, but if it does its not much different. Exempting, of course, things like scratched & peeling Teflon.If your pan is no longer giving you the nonstick performance you want, and you've tried basic stuff like giving it a good scrub (using a non-scratching sponge, of course), then it seems like you've answered your own question: if its worn to the point it no longer meets your requirements, then its at its end of (useful) life, at least for you.(There may be ways to adjust what you're doing in the pan to get more life out of it; after all, a lot of us saut\u00e9 our onions in stainless. But that'd be a different question, I suppose.)" + } + ], + "messages": [ + { + "role": "user", + "content": "How to know whether the teflon coated pan's life has reached end?" + }, + { + "role": "assistant", + "content": "Not sure if Teflon looks any different when its worn out, but if it does its not much different. Exempting, of course, things like scratched & peeling Teflon" + }, + { + "role": "user", + "content": "Is there a reason why it wouldn't be non stick anymore?" + }, + { + "role": "assistant", + "content": "you've tried basic stuff like giving it a good scrub (using a non-scratching sponge, of course" + }, + { + "role": "user", + "content": "Is there a special way to clean a teflon pan?" + }, + { + "role": "assistant", + "content": "using a non-scratching sponge, of course" + }, + { + "role": "user", + "content": "What else should I know?" + } + ], + "answers": [ + "it seems like you've answered your own question: if its worn to the point it no longer meets your requirements, then its at its end of (useful) life, at least for you", + "it seems like you've answered your own question: if its worn to the point it no longer meets your requirements, then its at its end of (useful) life, at least for you", + "If your pan is no longer giving you the nonstick performance you want, and you've tried basic stuff like giving it a good scrub", + "it no longer meets your requirements, then its at its end of (useful) life, at least for you.(There may be ways to adjust what you're doing in the pan to get more life out of it" + ] + }, + { + "ctxs": [ + { + "title": "Should I prick sausages during cooking?", + "text": "I'd say no never prick the sausages if you can help it. the fat inside helps to keep them succulent and moist, and if you have a problem with the splitting and are pricking them to release the pressure as was stated by @foodrules, then I'd say you are cooking them over too high a heat. Lower the heat, or if you are BBQing move them further from the source, then you will get to have unsplit, moist sausages. When pan frying I prefer a very low heat for a long time. This allows a delicious sticky crust to develop on the outside of the sausages. mmm...If they were meant to be pricked why would they not come pre pricked?" + } + ], + "messages": [ + { + "role": "user", + "content": "I often see my friends prick the sausage during cooking but wonder if this is a good idea? can you help?" + } + ], + "answers": [ + "I'd say no never prick the sausages if you can help it. the fat inside helps to keep them succulent and moist", + "I'd say no never prick the sausages if you can help it. the fat inside helps to keep them succulent and moist", + "I'd say no never prick the sausages if you can help it. the fat inside helps to keep them succulent and moist", + "I'd say no never prick the sausages if you can help it. the fat inside helps to keep them succulent and moist" + ] + }, + { + "ctxs": [ + { + "title": "Should I prick sausages during cooking?", + "text": "I'd say no never prick the sausages if you can help it. the fat inside helps to keep them succulent and moist, and if you have a problem with the splitting and are pricking them to release the pressure as was stated by @foodrules, then I'd say you are cooking them over too high a heat. Lower the heat, or if you are BBQing move them further from the source, then you will get to have unsplit, moist sausages. When pan frying I prefer a very low heat for a long time. This allows a delicious sticky crust to develop on the outside of the sausages. mmm...If they were meant to be pricked why would they not come pre pricked?" + } + ], + "messages": [ + { + "role": "user", + "content": "I often see my friends prick the sausage during cooking but wonder if this is a good idea? can you help?" + }, + { + "role": "assistant", + "content": "I'd say no never prick the sausages if you can help it. the fat inside helps to keep them succulent and moist" + }, + { + "role": "user", + "content": "Does it matter weather or not I make a big or small hole while pricking?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Should I prick sausages during cooking?", + "text": "I'd say no never prick the sausages if you can help it. the fat inside helps to keep them succulent and moist, and if you have a problem with the splitting and are pricking them to release the pressure as was stated by @foodrules, then I'd say you are cooking them over too high a heat. Lower the heat, or if you are BBQing move them further from the source, then you will get to have unsplit, moist sausages. When pan frying I prefer a very low heat for a long time. This allows a delicious sticky crust to develop on the outside of the sausages. mmm...If they were meant to be pricked why would they not come pre pricked?" + } + ], + "messages": [ + { + "role": "user", + "content": "I often see my friends prick the sausage during cooking but wonder if this is a good idea? can you help?" + }, + { + "role": "assistant", + "content": "I'd say no never prick the sausages if you can help it. the fat inside helps to keep them succulent and moist" + }, + { + "role": "user", + "content": "Does it matter weather or not I make a big or small hole while pricking?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Does it make a difference when pricking if I am cooking on a grill or in the oven?" + } + ], + "answers": [ + "Lower the heat, or if you are BBQing move them further from the source, then you will get to have unsplit, moist sausages", + "Lower the heat, or if you are BBQing move them further from the source, then you will get to have unsplit, moist sausages", + "I'd say no never prick the sausages if you can help it.", + "I'd say no never prick the sausages if you can help it." + ] + }, + { + "ctxs": [ + { + "title": "Should I prick sausages during cooking?", + "text": "I'd say no never prick the sausages if you can help it. the fat inside helps to keep them succulent and moist, and if you have a problem with the splitting and are pricking them to release the pressure as was stated by @foodrules, then I'd say you are cooking them over too high a heat. Lower the heat, or if you are BBQing move them further from the source, then you will get to have unsplit, moist sausages. When pan frying I prefer a very low heat for a long time. This allows a delicious sticky crust to develop on the outside of the sausages. mmm...If they were meant to be pricked why would they not come pre pricked?" + } + ], + "messages": [ + { + "role": "user", + "content": "I often see my friends prick the sausage during cooking but wonder if this is a good idea? can you help?" + }, + { + "role": "assistant", + "content": "I'd say no never prick the sausages if you can help it. the fat inside helps to keep them succulent and moist" + }, + { + "role": "user", + "content": "Does it matter weather or not I make a big or small hole while pricking?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Does it make a difference when pricking if I am cooking on a grill or in the oven?" + }, + { + "role": "assistant", + "content": "Lower the heat, or if you are BBQing move them further from the source, then you will get to have unsplit, moist sausages" + }, + { + "role": "user", + "content": "How can I be sure the inside is cooked without pricking the sausage?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Should I prick sausages during cooking?", + "text": "I'd say no never prick the sausages if you can help it. the fat inside helps to keep them succulent and moist, and if you have a problem with the splitting and are pricking them to release the pressure as was stated by @foodrules, then I'd say you are cooking them over too high a heat. Lower the heat, or if you are BBQing move them further from the source, then you will get to have unsplit, moist sausages. When pan frying I prefer a very low heat for a long time. This allows a delicious sticky crust to develop on the outside of the sausages. mmm...If they were meant to be pricked why would they not come pre pricked?" + } + ], + "messages": [ + { + "role": "user", + "content": "I often see my friends prick the sausage during cooking but wonder if this is a good idea? can you help?" + }, + { + "role": "assistant", + "content": "I'd say no never prick the sausages if you can help it. the fat inside helps to keep them succulent and moist" + }, + { + "role": "user", + "content": "Does it matter weather or not I make a big or small hole while pricking?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Does it make a difference when pricking if I am cooking on a grill or in the oven?" + }, + { + "role": "assistant", + "content": "Lower the heat, or if you are BBQing move them further from the source, then you will get to have unsplit, moist sausages" + }, + { + "role": "user", + "content": "How can I be sure the inside is cooked without pricking the sausage?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Does the no pricking sausage rule apply to all meat?" + } + ], + "answers": [ + "If they were meant to be pricked why would they not come pre pricked?", + "If they were meant to be pricked why would they not come pre pricked?", + "If they were meant to be pricked why would they not come pre pricked?", + "If they were meant to be pricked why would they not come pre pricked?" + ] + }, + { + "ctxs": [ + { + "title": "Do I really need pastry flour in my molasses cookie recipe?", + "text": "No, you don't. Pastry flour is usually low in protein/gluten compared to A/P or bread flour. It may also be more finely ground. Both help in achieving a light, delicate texture when baking cakes, cookies, biscuits, etc. But it's not necessary. Especially if they're asking for a 3/1 mix, you probably won't even notice the difference. Just be careful not to over-mix the dough: this encourages gluten formation and forces out air, thus resulting in tougher, denser cookies. Letting the dough rest in the fridge or freezer for 20 minutes prior to baking can help avoid this as well.Alternately, substitute oat flour (grind some oatmeal in a blender / spice mill if you don't have any) - it has no gluten, and will add a pleasant, nutty flavor to the cookies." + } + ], + "messages": [ + { + "role": "user", + "content": "Do I really need pastry flour in my molasses cookie recipe?" + } + ], + "answers": [ + "", + "", + "No, you don't. Pastry flour is usually low in protein/gluten compared to A/P or bread flour.", + "you don't. Pastry flour is usually low in protein/gluten compared to A/P or bread flour" + ] + }, + { + "ctxs": [ + { + "title": "Do I really need pastry flour in my molasses cookie recipe?", + "text": "No, you don't. Pastry flour is usually low in protein/gluten compared to A/P or bread flour. It may also be more finely ground. Both help in achieving a light, delicate texture when baking cakes, cookies, biscuits, etc. But it's not necessary. Especially if they're asking for a 3/1 mix, you probably won't even notice the difference. Just be careful not to over-mix the dough: this encourages gluten formation and forces out air, thus resulting in tougher, denser cookies. Letting the dough rest in the fridge or freezer for 20 minutes prior to baking can help avoid this as well.Alternately, substitute oat flour (grind some oatmeal in a blender / spice mill if you don't have any) - it has no gluten, and will add a pleasant, nutty flavor to the cookies." + } + ], + "messages": [ + { + "role": "user", + "content": "Do I really need pastry flour in my molasses cookie recipe?" + }, + { + "role": "assistant", + "content": "" + }, + { + "role": "user", + "content": "What purpose does it serve?" + } + ], + "answers": [ + "Both help in achieving a light, delicate texture when baking cakes, cookies, biscuits, etc", + "Both help in achieving a light, delicate texture when baking cakes, cookies, biscuits, etc", + "achieving a light, delicate texture when baking cakes,", + "help in achieving a light, delicate texture when baking cakes, cookies, biscuits, etc. But it's not necessary." + ] + }, + { + "ctxs": [ + { + "title": "Do I really need pastry flour in my molasses cookie recipe?", + "text": "No, you don't. Pastry flour is usually low in protein/gluten compared to A/P or bread flour. It may also be more finely ground. Both help in achieving a light, delicate texture when baking cakes, cookies, biscuits, etc. But it's not necessary. Especially if they're asking for a 3/1 mix, you probably won't even notice the difference. Just be careful not to over-mix the dough: this encourages gluten formation and forces out air, thus resulting in tougher, denser cookies. Letting the dough rest in the fridge or freezer for 20 minutes prior to baking can help avoid this as well.Alternately, substitute oat flour (grind some oatmeal in a blender / spice mill if you don't have any) - it has no gluten, and will add a pleasant, nutty flavor to the cookies." + } + ], + "messages": [ + { + "role": "user", + "content": "Do I really need pastry flour in my molasses cookie recipe?" + }, + { + "role": "assistant", + "content": "" + }, + { + "role": "user", + "content": "What purpose does it serve?" + }, + { + "role": "assistant", + "content": "Both help in achieving a light, delicate texture when baking cakes, cookies, biscuits, etc" + }, + { + "role": "user", + "content": "If it asks me to use regular flour and pastry flour would it be best to split it up equally between both?" + } + ], + "answers": [ + "you probably won't even notice the difference. Just be careful not to over-mix the dough: this encourages gluten formation and forces out air, thus resulting in tougher, denser cookies", + "you probably won't even notice the difference. Just be careful not to over-mix the dough: this encourages gluten formation and forces out air, thus resulting in tougher, denser cookies", + "No, you don't.", + "you probably won't even notice the difference. Just be careful not to over-mix the dough: this encourages gluten formation and forces out air, thus resulting in tougher, denser cookies" + ] + }, + { + "ctxs": [ + { + "title": "Do I really need pastry flour in my molasses cookie recipe?", + "text": "No, you don't. Pastry flour is usually low in protein/gluten compared to A/P or bread flour. It may also be more finely ground. Both help in achieving a light, delicate texture when baking cakes, cookies, biscuits, etc. But it's not necessary. Especially if they're asking for a 3/1 mix, you probably won't even notice the difference. Just be careful not to over-mix the dough: this encourages gluten formation and forces out air, thus resulting in tougher, denser cookies. Letting the dough rest in the fridge or freezer for 20 minutes prior to baking can help avoid this as well.Alternately, substitute oat flour (grind some oatmeal in a blender / spice mill if you don't have any) - it has no gluten, and will add a pleasant, nutty flavor to the cookies." + } + ], + "messages": [ + { + "role": "user", + "content": "Do I really need pastry flour in my molasses cookie recipe?" + }, + { + "role": "assistant", + "content": "" + }, + { + "role": "user", + "content": "What purpose does it serve?" + }, + { + "role": "assistant", + "content": "Both help in achieving a light, delicate texture when baking cakes, cookies, biscuits, etc" + }, + { + "role": "user", + "content": "If it asks me to use regular flour and pastry flour would it be best to split it up equally between both?" + }, + { + "role": "assistant", + "content": "you probably won't even notice the difference. Just be careful not to over-mix the dough: this encourages gluten formation and forces out air, thus resulting in tougher, denser cookies" + }, + { + "role": "user", + "content": "It mentions that you can use whole wheat flour instead of pastry flour if necessary. Would pastry flour be better?" + } + ], + "answers": [ + "substitute oat flour (grind some oatmeal in a blender / spice mill if you don't have any) - it has no gluten, and will add a pleasant, nutty flavor to the cookies", + "substitute oat flour (grind some oatmeal in a blender / spice mill if you don't have any) - it has no gluten, and will add a pleasant, nutty flavor to the cookies", + "Pastry flour is usually low in protein/gluten compared to A/P or bread flour. It may also be more finely ground.", + "substitute oat flour (grind some oatmeal in a blender / spice mill if you don't have any) - it has no gluten, and will add a pleasant, nutty flavor to the cookies" + ] + }, + { + "ctxs": [ + { + "title": "Do I really need pastry flour in my molasses cookie recipe?", + "text": "No, you don't. Pastry flour is usually low in protein/gluten compared to A/P or bread flour. It may also be more finely ground. Both help in achieving a light, delicate texture when baking cakes, cookies, biscuits, etc. But it's not necessary. Especially if they're asking for a 3/1 mix, you probably won't even notice the difference. Just be careful not to over-mix the dough: this encourages gluten formation and forces out air, thus resulting in tougher, denser cookies. Letting the dough rest in the fridge or freezer for 20 minutes prior to baking can help avoid this as well.Alternately, substitute oat flour (grind some oatmeal in a blender / spice mill if you don't have any) - it has no gluten, and will add a pleasant, nutty flavor to the cookies." + } + ], + "messages": [ + { + "role": "user", + "content": "Do I really need pastry flour in my molasses cookie recipe?" + }, + { + "role": "assistant", + "content": "" + }, + { + "role": "user", + "content": "What purpose does it serve?" + }, + { + "role": "assistant", + "content": "Both help in achieving a light, delicate texture when baking cakes, cookies, biscuits, etc" + }, + { + "role": "user", + "content": "If it asks me to use regular flour and pastry flour would it be best to split it up equally between both?" + }, + { + "role": "assistant", + "content": "you probably won't even notice the difference. Just be careful not to over-mix the dough: this encourages gluten formation and forces out air, thus resulting in tougher, denser cookies" + }, + { + "role": "user", + "content": "It mentions that you can use whole wheat flour instead of pastry flour if necessary. Would pastry flour be better?" + }, + { + "role": "assistant", + "content": "substitute oat flour (grind some oatmeal in a blender / spice mill if you don't have any) - it has no gluten, and will add a pleasant, nutty flavor to the cookies" + }, + { + "role": "user", + "content": "You mentioned not to over mix, do you know what the consistency should be so I do not over mix it?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can you pur\u00e9e without a food processor?", + "text": "I think some sort of mechanical aid to macerate the food is necessary for your project. Depending on what dish you attempt, there are few options. A ricer (or food mill, depending on who you buy from) is a manual device (non-electric) that you might run cooked potatoes or parsnips through. Many people do mashed potatoes this way. Depending how cooked your parsnips get, a hand blender (or immersion blender, stick blender) may work. However, all of this requires you to shell out some cash for a device. I'm not sure, from your post, if that's an option. If you're going for ultra-smooth texture for a bisque or other soup, it might be worth it to get one of the small-bowl food processors (just work in batches). Good luck!" + } + ], + "messages": [ + { + "role": "user", + "content": "Can you pur\u00e9e without a food processor?" + } + ], + "answers": [ + "Depending on what dish you attempt, there are few options", + "Depending on what dish you attempt, there are few options", + "Depending how cooked your parsnips get, a hand blender (or immersion blender, stick blender) may work.", + "A ricer (or food mill, depending on who you buy from) is a manual device (non-electric) that you might run cooked potatoes or parsnips through." + ] + }, + { + "ctxs": [ + { + "title": "Can you pur\u00e9e without a food processor?", + "text": "I think some sort of mechanical aid to macerate the food is necessary for your project. Depending on what dish you attempt, there are few options. A ricer (or food mill, depending on who you buy from) is a manual device (non-electric) that you might run cooked potatoes or parsnips through. Many people do mashed potatoes this way. Depending how cooked your parsnips get, a hand blender (or immersion blender, stick blender) may work. However, all of this requires you to shell out some cash for a device. I'm not sure, from your post, if that's an option. If you're going for ultra-smooth texture for a bisque or other soup, it might be worth it to get one of the small-bowl food processors (just work in batches). Good luck!" + } + ], + "messages": [ + { + "role": "user", + "content": "Can you pur\u00e9e without a food processor?" + }, + { + "role": "assistant", + "content": "Depending on what dish you attempt, there are few options" + }, + { + "role": "user", + "content": "I'd like to experiment with making pur\u00e9es particularly carrot and parsnip" + } + ], + "answers": [ + "A ricer (or food mill, depending on who you buy from) is a manual device (non-electric) that you might run cooked potatoes or parsnips through", + "A ricer (or food mill, depending on who you buy from) is a manual device (non-electric) that you might run cooked potatoes or parsnips through", + "Depending how cooked your parsnips get, a hand blender (or immersion blender, stick blender) may work", + "A ricer (or food mill, depending on who you buy from) is a manual device (non-electric) that you might run cooked potatoes or parsnips through." + ] + }, + { + "ctxs": [ + { + "title": "Can you pur\u00e9e without a food processor?", + "text": "I think some sort of mechanical aid to macerate the food is necessary for your project. Depending on what dish you attempt, there are few options. A ricer (or food mill, depending on who you buy from) is a manual device (non-electric) that you might run cooked potatoes or parsnips through. Many people do mashed potatoes this way. Depending how cooked your parsnips get, a hand blender (or immersion blender, stick blender) may work. However, all of this requires you to shell out some cash for a device. I'm not sure, from your post, if that's an option. If you're going for ultra-smooth texture for a bisque or other soup, it might be worth it to get one of the small-bowl food processors (just work in batches). Good luck!" + } + ], + "messages": [ + { + "role": "user", + "content": "Can you pur\u00e9e without a food processor?" + }, + { + "role": "assistant", + "content": "Depending on what dish you attempt, there are few options" + }, + { + "role": "user", + "content": "I'd like to experiment with making pur\u00e9es particularly carrot and parsnip" + }, + { + "role": "assistant", + "content": "A ricer (or food mill, depending on who you buy from) is a manual device (non-electric) that you might run cooked potatoes or parsnips through" + }, + { + "role": "user", + "content": "Any other suggestions? I don't have one of them either." + } + ], + "answers": [ + "Depending how cooked your parsnips get, a hand blender (or immersion blender, stick blender) may work", + "Depending how cooked your parsnips get, a hand blender (or immersion blender, stick blender) may work", + "I think some sort of mechanical aid to macerate the food is necessary for your project.", + "If you're going for ultra-smooth texture for a bisque or other soup, it might be worth it to get one of the small-bowl food processors" + ] + }, + { + "ctxs": [ + { + "title": "Can you pur\u00e9e without a food processor?", + "text": "I think some sort of mechanical aid to macerate the food is necessary for your project. Depending on what dish you attempt, there are few options. A ricer (or food mill, depending on who you buy from) is a manual device (non-electric) that you might run cooked potatoes or parsnips through. Many people do mashed potatoes this way. Depending how cooked your parsnips get, a hand blender (or immersion blender, stick blender) may work. However, all of this requires you to shell out some cash for a device. I'm not sure, from your post, if that's an option. If you're going for ultra-smooth texture for a bisque or other soup, it might be worth it to get one of the small-bowl food processors (just work in batches). Good luck!" + } + ], + "messages": [ + { + "role": "user", + "content": "Can you pur\u00e9e without a food processor?" + }, + { + "role": "assistant", + "content": "Depending on what dish you attempt, there are few options" + }, + { + "role": "user", + "content": "I'd like to experiment with making pur\u00e9es particularly carrot and parsnip" + }, + { + "role": "assistant", + "content": "A ricer (or food mill, depending on who you buy from) is a manual device (non-electric) that you might run cooked potatoes or parsnips through" + }, + { + "role": "user", + "content": "Any other suggestions? I don't have one of them either." + }, + { + "role": "assistant", + "content": "Depending how cooked your parsnips get, a hand blender (or immersion blender, stick blender) may work" + }, + { + "role": "user", + "content": "I will need to experiment, Have you used this method yourself?" + } + ], + "answers": [ + "it might be worth it to get one of the small-bowl food processors", + "it might be worth it to get one of the small-bowl food processors", + "it might be worth it to get one of the small-bowl food processors", + "it might be worth it to get one of the small-bowl food processors" + ] + }, + { + "ctxs": [ + { + "title": "How can I reduce the fat in a white wine and parsley sauce?", + "text": "Thickening with starch or flour instead of roux can be quite acceptable if some other rich flavors are added. Here is where the calories can be traded in: Good low-fat broth for part of the liquid. celery root or coriander root are particularly good ing. for veggie brothPuree, in small amounts add body and flavor. soft cooked onion is particularly silky and surprisingly mildFlavorsome oils, few drops instead of copious butter. Macadamia punches above its weight. Sesame toasted (tiny amount) or if feeling adventurous, pricklyash from Asian market.lower-fat 'milks' can add luscious body instead of cream or 3% dairy milk. Unsweetened Almond or coconut doesn't overwhelm most sauces." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I reduce the fat in a white wine and parsley sauce?" + } + ], + "answers": [ + "Thickening with starch or flour instead of roux can be quite acceptable if some other rich flavors are added", + "Thickening with starch or flour instead of roux can be quite acceptable if some other rich flavors are added", + "mildFlavorsome oils, few drops instead of copious butter.", + "Good low-fat broth for part of the liquid. celery root or coriander root are particularly good ing. for veggie brothPuree, in small amounts" + ] + }, + { + "ctxs": [ + { + "title": "How can I reduce the fat in a white wine and parsley sauce?", + "text": "Thickening with starch or flour instead of roux can be quite acceptable if some other rich flavors are added. Here is where the calories can be traded in: Good low-fat broth for part of the liquid. celery root or coriander root are particularly good ing. for veggie brothPuree, in small amounts add body and flavor. soft cooked onion is particularly silky and surprisingly mildFlavorsome oils, few drops instead of copious butter. Macadamia punches above its weight. Sesame toasted (tiny amount) or if feeling adventurous, pricklyash from Asian market.lower-fat 'milks' can add luscious body instead of cream or 3% dairy milk. Unsweetened Almond or coconut doesn't overwhelm most sauces." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I reduce the fat in a white wine and parsley sauce?" + }, + { + "role": "assistant", + "content": "Thickening with starch or flour instead of roux can be quite acceptable if some other rich flavors are added" + }, + { + "role": "user", + "content": "What herbs would you recommend?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can I reduce the fat in a white wine and parsley sauce?", + "text": "Thickening with starch or flour instead of roux can be quite acceptable if some other rich flavors are added. Here is where the calories can be traded in: Good low-fat broth for part of the liquid. celery root or coriander root are particularly good ing. for veggie brothPuree, in small amounts add body and flavor. soft cooked onion is particularly silky and surprisingly mildFlavorsome oils, few drops instead of copious butter. Macadamia punches above its weight. Sesame toasted (tiny amount) or if feeling adventurous, pricklyash from Asian market.lower-fat 'milks' can add luscious body instead of cream or 3% dairy milk. Unsweetened Almond or coconut doesn't overwhelm most sauces." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I reduce the fat in a white wine and parsley sauce?" + }, + { + "role": "assistant", + "content": "Thickening with starch or flour instead of roux can be quite acceptable if some other rich flavors are added" + }, + { + "role": "user", + "content": "What herbs would you recommend?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can I use that sauce with steamed fish?" + } + ], + "answers": [ + "Unsweetened Almond or coconut doesn't overwhelm most sauces", + "Unsweetened Almond or coconut doesn't overwhelm most sauces", + "Unsweetened Almond or coconut doesn't overwhelm most sauces", + "Unsweetened Almond or coconut doesn't overwhelm most sauces" + ] + }, + { + "ctxs": [ + { + "title": "How can I reduce the fat in a white wine and parsley sauce?", + "text": "Thickening with starch or flour instead of roux can be quite acceptable if some other rich flavors are added. Here is where the calories can be traded in: Good low-fat broth for part of the liquid. celery root or coriander root are particularly good ing. for veggie brothPuree, in small amounts add body and flavor. soft cooked onion is particularly silky and surprisingly mildFlavorsome oils, few drops instead of copious butter. Macadamia punches above its weight. Sesame toasted (tiny amount) or if feeling adventurous, pricklyash from Asian market.lower-fat 'milks' can add luscious body instead of cream or 3% dairy milk. Unsweetened Almond or coconut doesn't overwhelm most sauces." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I reduce the fat in a white wine and parsley sauce?" + }, + { + "role": "assistant", + "content": "Thickening with starch or flour instead of roux can be quite acceptable if some other rich flavors are added" + }, + { + "role": "user", + "content": "What herbs would you recommend?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can I use that sauce with steamed fish?" + }, + { + "role": "assistant", + "content": "Unsweetened Almond or coconut doesn't overwhelm most sauces" + }, + { + "role": "user", + "content": "What else would you recommend putting in the sauce?" + } + ], + "answers": [ + "lower-fat 'milks' can add luscious body instead of cream or 3% dairy milk", + "lower-fat 'milks' can add luscious body instead of cream or 3% dairy milk", + "Macadamia punches above its weight. Sesame toasted (tiny amount) or if feeling adventurous, pricklyash from Asian market.lower-fat 'milks' can add luscious body instead of cream or 3% dairy milk", + "celery root or coriander root are particularly good" + ] + }, + { + "ctxs": [ + { + "title": "How can I reduce the fat in a white wine and parsley sauce?", + "text": "Thickening with starch or flour instead of roux can be quite acceptable if some other rich flavors are added. Here is where the calories can be traded in: Good low-fat broth for part of the liquid. celery root or coriander root are particularly good ing. for veggie brothPuree, in small amounts add body and flavor. soft cooked onion is particularly silky and surprisingly mildFlavorsome oils, few drops instead of copious butter. Macadamia punches above its weight. Sesame toasted (tiny amount) or if feeling adventurous, pricklyash from Asian market.lower-fat 'milks' can add luscious body instead of cream or 3% dairy milk. Unsweetened Almond or coconut doesn't overwhelm most sauces." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I reduce the fat in a white wine and parsley sauce?" + }, + { + "role": "assistant", + "content": "Thickening with starch or flour instead of roux can be quite acceptable if some other rich flavors are added" + }, + { + "role": "user", + "content": "What herbs would you recommend?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can I use that sauce with steamed fish?" + }, + { + "role": "assistant", + "content": "Unsweetened Almond or coconut doesn't overwhelm most sauces" + }, + { + "role": "user", + "content": "What else would you recommend putting in the sauce?" + }, + { + "role": "assistant", + "content": "lower-fat 'milks' can add luscious body instead of cream or 3% dairy milk" + }, + { + "role": "user", + "content": "What other low fat options are there?" + } + ], + "answers": [ + "Good low-fat broth for part of the liquid. celery root or coriander root are particularly good ing. for veggie broth", + "Good low-fat broth for part of the liquid. celery root or coriander root are particularly good ing. for veggie broth", + "lower-fat 'milks' can add luscious body instead of cream or 3% dairy milk.", + "Good low-fat broth for part of the liquid. celery root or coriander root are particularly good ing. for veggie brothPuree, in small amounts add body and flavor." + ] + }, + { + "ctxs": [ + { + "title": "How can I reduce the fat in a white wine and parsley sauce?", + "text": "Thickening with starch or flour instead of roux can be quite acceptable if some other rich flavors are added. Here is where the calories can be traded in: Good low-fat broth for part of the liquid. celery root or coriander root are particularly good ing. for veggie brothPuree, in small amounts add body and flavor. soft cooked onion is particularly silky and surprisingly mildFlavorsome oils, few drops instead of copious butter. Macadamia punches above its weight. Sesame toasted (tiny amount) or if feeling adventurous, pricklyash from Asian market.lower-fat 'milks' can add luscious body instead of cream or 3% dairy milk. Unsweetened Almond or coconut doesn't overwhelm most sauces." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I reduce the fat in a white wine and parsley sauce?" + }, + { + "role": "assistant", + "content": "Thickening with starch or flour instead of roux can be quite acceptable if some other rich flavors are added" + }, + { + "role": "user", + "content": "What herbs would you recommend?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can I use that sauce with steamed fish?" + }, + { + "role": "assistant", + "content": "Unsweetened Almond or coconut doesn't overwhelm most sauces" + }, + { + "role": "user", + "content": "What else would you recommend putting in the sauce?" + }, + { + "role": "assistant", + "content": "lower-fat 'milks' can add luscious body instead of cream or 3% dairy milk" + }, + { + "role": "user", + "content": "What other low fat options are there?" + }, + { + "role": "assistant", + "content": "Good low-fat broth for part of the liquid. celery root or coriander root are particularly good ing. for veggie broth" + }, + { + "role": "user", + "content": "Any other recommendations for good low fat foods?" + } + ], + "answers": [ + "Puree, in small amounts add body and flavor. soft cooked onion is particularly silky and surprisingly mild", + "Puree, in small amounts add body and flavor. soft cooked onion is particularly silky and surprisingly mild", + "Puree, in small amounts add body and flavor. soft cooked onion is particularly silky and surprisingly mild", + "soft cooked onion is particularly silky and surprisingly mild" + ] + }, + { + "ctxs": [ + { + "title": "What is the proper way to maintain a can opener?", + "text": "First, I would suggest you buy a higher quality can opener. I have a Swing-A-Way that I inherited from my grandmother. I think it's older than me. Second, don't submerge the can opener in water every time you use it. I only full out wash it on the rare occasion I splash or drop something all over it. The rest of the time I just use my dishcloth to wipe the blade and handles clean and let it dry in the dish rack before putting it away." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the proper way to maintain a can opener?" + } + ], + "answers": [ + "First, I would suggest you buy a higher quality can opener", + "First, I would suggest you buy a higher quality can opener", + "don't submerge the can opener in water every time you use it", + "don't submerge the can opener in water every time you use it. I only full out wash it on the rare occasion I splash or drop something all over it." + ] + }, + { + "ctxs": [ + { + "title": "What is the proper way to maintain a can opener?", + "text": "First, I would suggest you buy a higher quality can opener. I have a Swing-A-Way that I inherited from my grandmother. I think it's older than me. Second, don't submerge the can opener in water every time you use it. I only full out wash it on the rare occasion I splash or drop something all over it. The rest of the time I just use my dishcloth to wipe the blade and handles clean and let it dry in the dish rack before putting it away." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the proper way to maintain a can opener?" + }, + { + "role": "assistant", + "content": "First, I would suggest you buy a higher quality can opener" + }, + { + "role": "user", + "content": "Any other suggestions?" + } + ], + "answers": [ + "Second, don't submerge the can opener in water every time you use it", + "Second, don't submerge the can opener in water every time you use it", + "First, I would suggest you buy a higher quality can opener.", + "don't submerge the can opener in water every time you use it." + ] + }, + { + "ctxs": [ + { + "title": "What is the proper way to maintain a can opener?", + "text": "First, I would suggest you buy a higher quality can opener. I have a Swing-A-Way that I inherited from my grandmother. I think it's older than me. Second, don't submerge the can opener in water every time you use it. I only full out wash it on the rare occasion I splash or drop something all over it. The rest of the time I just use my dishcloth to wipe the blade and handles clean and let it dry in the dish rack before putting it away." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the proper way to maintain a can opener?" + }, + { + "role": "assistant", + "content": "First, I would suggest you buy a higher quality can opener" + }, + { + "role": "user", + "content": "Any other suggestions?" + }, + { + "role": "assistant", + "content": "Second, don't submerge the can opener in water every time you use it" + }, + { + "role": "user", + "content": "Great. Anything else?" + } + ], + "answers": [ + "I only full out wash it on the rare occasion I splash or drop something all over it", + "I only full out wash it on the rare occasion I splash or drop something all over it", + "First, I would suggest you buy a higher quality can opener.", + "I just use my dishcloth to wipe the blade and handles clean and let it dry in the dish rack before putting it away." + ] + }, + { + "ctxs": [ + { + "title": "What is the proper way to maintain a can opener?", + "text": "First, I would suggest you buy a higher quality can opener. I have a Swing-A-Way that I inherited from my grandmother. I think it's older than me. Second, don't submerge the can opener in water every time you use it. I only full out wash it on the rare occasion I splash or drop something all over it. The rest of the time I just use my dishcloth to wipe the blade and handles clean and let it dry in the dish rack before putting it away." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the proper way to maintain a can opener?" + }, + { + "role": "assistant", + "content": "First, I would suggest you buy a higher quality can opener" + }, + { + "role": "user", + "content": "Any other suggestions?" + }, + { + "role": "assistant", + "content": "Second, don't submerge the can opener in water every time you use it" + }, + { + "role": "user", + "content": "Great. Anything else?" + }, + { + "role": "assistant", + "content": "I only full out wash it on the rare occasion I splash or drop something all over it" + }, + { + "role": "user", + "content": "And why is that?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What is the proper way to maintain a can opener?", + "text": "First, I would suggest you buy a higher quality can opener. I have a Swing-A-Way that I inherited from my grandmother. I think it's older than me. Second, don't submerge the can opener in water every time you use it. I only full out wash it on the rare occasion I splash or drop something all over it. The rest of the time I just use my dishcloth to wipe the blade and handles clean and let it dry in the dish rack before putting it away." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the proper way to maintain a can opener?" + }, + { + "role": "assistant", + "content": "First, I would suggest you buy a higher quality can opener" + }, + { + "role": "user", + "content": "Any other suggestions?" + }, + { + "role": "assistant", + "content": "Second, don't submerge the can opener in water every time you use it" + }, + { + "role": "user", + "content": "Great. Anything else?" + }, + { + "role": "assistant", + "content": "I only full out wash it on the rare occasion I splash or drop something all over it" + }, + { + "role": "user", + "content": "And why is that?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there any other suggestions that you can give?" + } + ], + "answers": [ + "The rest of the time I just use my dishcloth to wipe the blade and handles clean and let it dry in the dish rack before putting it away.", + "The rest of the time I just use my dishcloth to wipe the blade and handles clean and let it dry in the dish rack before putting it away.", + "let it dry in the dish rack before putting it away.", + "The rest of the time I just use my dishcloth to wipe the blade and handles clean and let it dry in the dish rack before putting it away." + ] + }, + { + "ctxs": [ + { + "title": "What is the proper way to maintain a can opener?", + "text": "First, I would suggest you buy a higher quality can opener. I have a Swing-A-Way that I inherited from my grandmother. I think it's older than me. Second, don't submerge the can opener in water every time you use it. I only full out wash it on the rare occasion I splash or drop something all over it. The rest of the time I just use my dishcloth to wipe the blade and handles clean and let it dry in the dish rack before putting it away." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the proper way to maintain a can opener?" + }, + { + "role": "assistant", + "content": "First, I would suggest you buy a higher quality can opener" + }, + { + "role": "user", + "content": "Any other suggestions?" + }, + { + "role": "assistant", + "content": "Second, don't submerge the can opener in water every time you use it" + }, + { + "role": "user", + "content": "Great. Anything else?" + }, + { + "role": "assistant", + "content": "I only full out wash it on the rare occasion I splash or drop something all over it" + }, + { + "role": "user", + "content": "And why is that?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there any other suggestions that you can give?" + }, + { + "role": "assistant", + "content": "The rest of the time I just use my dishcloth to wipe the blade and handles clean and let it dry in the dish rack before putting it away." + }, + { + "role": "user", + "content": "Does that help maintain a can?" + } + ], + "answers": [ + "I have a Swing-A-Way that I inherited from my grandmother. I think it's older than me", + "I have a Swing-A-Way that I inherited from my grandmother. I think it's older than me", + "I have a Swing-A-Way that I inherited from my grandmother. I think it's older than me", + "Second, don't submerge the can opener in water every time you use it." + ] + }, + { + "ctxs": [ + { + "title": "What is the difference between boiled vegetables and stewed vegetables?", + "text": "The distinction is not so much what you add as what you do with the liquid. If I am making boiled carrots, when they're done I drain them, throwing the water away or possibly saving it to make soup with some other time, and serve the carrots. If I am making a vegetable stew then not only do I add things to the liquid (to flavour or thicken it, or both) but I keep the liquid, and serve the vegetables and liquid together in a bowl." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the difference between boiled vegetables and stewed vegetables?" + } + ], + "answers": [ + "The distinction is not so much what you add as what you do with the liquid", + "The distinction is not so much what you add as what you do with the liquid", + "If I am making a vegetable stew then not only do I add things to the liquid (to flavour or thicken it, or both) but I keep the liquid, and serve the vegetables and liquid together in a bowl.", + "The distinction is not so much what you add as what you do with the liquid." + ] + }, + { + "ctxs": [ + { + "title": "What is the difference between boiled vegetables and stewed vegetables?", + "text": "The distinction is not so much what you add as what you do with the liquid. If I am making boiled carrots, when they're done I drain them, throwing the water away or possibly saving it to make soup with some other time, and serve the carrots. If I am making a vegetable stew then not only do I add things to the liquid (to flavour or thicken it, or both) but I keep the liquid, and serve the vegetables and liquid together in a bowl." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the difference between boiled vegetables and stewed vegetables?" + }, + { + "role": "assistant", + "content": "The distinction is not so much what you add as what you do with the liquid" + }, + { + "role": "user", + "content": "Is there a notable flavor difference between boiled and stewed vegetables?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What is the difference between boiled vegetables and stewed vegetables?", + "text": "The distinction is not so much what you add as what you do with the liquid. If I am making boiled carrots, when they're done I drain them, throwing the water away or possibly saving it to make soup with some other time, and serve the carrots. If I am making a vegetable stew then not only do I add things to the liquid (to flavour or thicken it, or both) but I keep the liquid, and serve the vegetables and liquid together in a bowl." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the difference between boiled vegetables and stewed vegetables?" + }, + { + "role": "assistant", + "content": "The distinction is not so much what you add as what you do with the liquid" + }, + { + "role": "user", + "content": "Is there a notable flavor difference between boiled and stewed vegetables?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What is done with the liquid when boiling versus stewing?" + } + ], + "answers": [ + "If I am making boiled carrots, when they're done I drain them, throwing the water away", + "If I am making boiled carrots, when they're done I drain them, throwing the water away", + "If I am making boiled carrots, when they're done I drain them, throwing the water away or possibly saving it to make soup with some other time, and serve the carrots.", + "throwing the water away or possibly saving it to make soup with some other time" + ] + }, + { + "ctxs": [ + { + "title": "What is the difference between boiled vegetables and stewed vegetables?", + "text": "The distinction is not so much what you add as what you do with the liquid. If I am making boiled carrots, when they're done I drain them, throwing the water away or possibly saving it to make soup with some other time, and serve the carrots. If I am making a vegetable stew then not only do I add things to the liquid (to flavour or thicken it, or both) but I keep the liquid, and serve the vegetables and liquid together in a bowl." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the difference between boiled vegetables and stewed vegetables?" + }, + { + "role": "assistant", + "content": "The distinction is not so much what you add as what you do with the liquid" + }, + { + "role": "user", + "content": "Is there a notable flavor difference between boiled and stewed vegetables?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What is done with the liquid when boiling versus stewing?" + }, + { + "role": "assistant", + "content": "If I am making boiled carrots, when they're done I drain them, throwing the water away" + }, + { + "role": "user", + "content": "And what about what is done with stewing?" + } + ], + "answers": [ + "If I am making a vegetable stew then not only do I add things to the liquid (to flavour or thicken it, or both) but I keep the liquid", + "If I am making a vegetable stew then not only do I add things to the liquid (to flavour or thicken it, or both) but I keep the liquid", + "I keep the liquid, and serve the vegetables and liquid together in a bowl.", + "If I am making a vegetable stew then not only do I add things to the liquid (to flavour or thicken it, or both) but I keep the liquid, and serve the vegetables and liquid together in a bowl." + ] + }, + { + "ctxs": [ + { + "title": "What is the difference between boiled vegetables and stewed vegetables?", + "text": "The distinction is not so much what you add as what you do with the liquid. If I am making boiled carrots, when they're done I drain them, throwing the water away or possibly saving it to make soup with some other time, and serve the carrots. If I am making a vegetable stew then not only do I add things to the liquid (to flavour or thicken it, or both) but I keep the liquid, and serve the vegetables and liquid together in a bowl." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the difference between boiled vegetables and stewed vegetables?" + }, + { + "role": "assistant", + "content": "The distinction is not so much what you add as what you do with the liquid" + }, + { + "role": "user", + "content": "Is there a notable flavor difference between boiled and stewed vegetables?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What is done with the liquid when boiling versus stewing?" + }, + { + "role": "assistant", + "content": "If I am making boiled carrots, when they're done I drain them, throwing the water away" + }, + { + "role": "user", + "content": "And what about what is done with stewing?" + }, + { + "role": "assistant", + "content": "If I am making a vegetable stew then not only do I add things to the liquid (to flavour or thicken it, or both) but I keep the liquid" + }, + { + "role": "user", + "content": "What kinds of things are added to stewing liquid?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Cookbook says to store dough in fridge overnight, why can't I just bake it already?", + "text": "You can, in theory, leave it out on the counter for longer to develop the same amount of fermentation. What you won't have is a very cold fermentation, which helps to develop the big holes in rustic breads that many people love. Temperature and fermentation are a tricky balance, and you should listen to an expert like the author. Also the overnight fermentation keeps you from needing to do something like a full 9 hours in one sitting.Bikeboy389 made an excellent point in the comments. BBA has absolutely everything you want to know to make its recipes successful in the first part of the book, which Reinhart strongly advises you not to skip. If you want to make excellent bread, you will want to know all that information. Plus, as a amateur or professional baker, you should find it fascinating." + } + ], + "messages": [ + { + "role": "user", + "content": "Cookbook says to store dough in fridge overnight, why can't I just bake it already?" + } + ], + "answers": [ + "You can, in theory, leave it out on the counter for longer to develop the same amount of fermentation", + "You can, in theory, leave it out on the counter for longer to develop the same amount of fermentation", + "Also the overnight fermentation keeps you from needing to do something like a full 9 hours in one sitting.", + "the overnight fermentation keeps you from needing to do something like a full 9 hours in one sitting." + ] + }, + { + "ctxs": [ + { + "title": "Cookbook says to store dough in fridge overnight, why can't I just bake it already?", + "text": "You can, in theory, leave it out on the counter for longer to develop the same amount of fermentation. What you won't have is a very cold fermentation, which helps to develop the big holes in rustic breads that many people love. Temperature and fermentation are a tricky balance, and you should listen to an expert like the author. Also the overnight fermentation keeps you from needing to do something like a full 9 hours in one sitting.Bikeboy389 made an excellent point in the comments. BBA has absolutely everything you want to know to make its recipes successful in the first part of the book, which Reinhart strongly advises you not to skip. If you want to make excellent bread, you will want to know all that information. Plus, as a amateur or professional baker, you should find it fascinating." + } + ], + "messages": [ + { + "role": "user", + "content": "Cookbook says to store dough in fridge overnight, why can't I just bake it already?" + }, + { + "role": "assistant", + "content": "You can, in theory, leave it out on the counter for longer to develop the same amount of fermentation" + }, + { + "role": "user", + "content": "What is the purpose of storing it in the fridge?" + } + ], + "answers": [ + "Temperature and fermentation are a tricky balance, and you should listen to an expert like the author", + "Temperature and fermentation are a tricky balance, and you should listen to an expert like the author", + "Also the overnight fermentation keeps you from needing to do something like a full 9 hours in one sitting", + "What you won't have is a very cold fermentation, which helps to develop the big holes in rustic breads that many people love." + ] + }, + { + "ctxs": [ + { + "title": "Why and when do you need to dock dough?", + "text": "Doughs are docked to keep them from blowing up with steam while they bake.Thus- you only do it in applications that you don't want blown up- like blind pie crusts. Puff pastry applications, for example, you usually do want to blow up so you will get a lot of light layers.If you are baking a pastry with a filling then the filling will keep this from happening. If you are baking blind, even with pie weights, you should dock because the weights might not weight evenly and you might still get a bubble." + } + ], + "messages": [ + { + "role": "user", + "content": "Why and when do you need to dock dough?" + } + ], + "answers": [ + "Doughs are docked to keep them from blowing up with steam while they bake", + "Doughs are docked to keep them from blowing up with steam while they bake", + "Doughs are docked to keep them from blowing up with steam while they bake.Thus- you only do it in applications that you don't want blown up- like blind pie crusts", + "Doughs are docked to keep them from blowing up with steam while they bake.Thus- you only do it in applications that you don't want blown up- like blind pie crusts." + ] + }, + { + "ctxs": [ + { + "title": "Why and when do you need to dock dough?", + "text": "Doughs are docked to keep them from blowing up with steam while they bake.Thus- you only do it in applications that you don't want blown up- like blind pie crusts. Puff pastry applications, for example, you usually do want to blow up so you will get a lot of light layers.If you are baking a pastry with a filling then the filling will keep this from happening. If you are baking blind, even with pie weights, you should dock because the weights might not weight evenly and you might still get a bubble." + } + ], + "messages": [ + { + "role": "user", + "content": "Why and when do you need to dock dough?" + }, + { + "role": "assistant", + "content": "Doughs are docked to keep them from blowing up with steam while they bake" + }, + { + "role": "user", + "content": "Is there a certain type of dough that shouldn't be docked?" + } + ], + "answers": [ + "Puff pastry applications, for example, you usually do want to blow up so you will get a lot of light layers", + "Puff pastry applications, for example, you usually do want to blow up so you will get a lot of light layers", + "blind pie crusts", + "Puff pastry applications, for example, you usually do want to blow up so you will get a lot of light layers" + ] + }, + { + "ctxs": [ + { + "title": "Why and when do you need to dock dough?", + "text": "Doughs are docked to keep them from blowing up with steam while they bake.Thus- you only do it in applications that you don't want blown up- like blind pie crusts. Puff pastry applications, for example, you usually do want to blow up so you will get a lot of light layers.If you are baking a pastry with a filling then the filling will keep this from happening. If you are baking blind, even with pie weights, you should dock because the weights might not weight evenly and you might still get a bubble." + } + ], + "messages": [ + { + "role": "user", + "content": "Why and when do you need to dock dough?" + }, + { + "role": "assistant", + "content": "Doughs are docked to keep them from blowing up with steam while they bake" + }, + { + "role": "user", + "content": "Is there a certain type of dough that shouldn't be docked?" + }, + { + "role": "assistant", + "content": "Puff pastry applications, for example, you usually do want to blow up so you will get a lot of light layers" + }, + { + "role": "user", + "content": "What do I do when blind baking?" + } + ], + "answers": [ + "If you are baking blind, even with pie weights, you should dock because the weights might not weight evenly and you might still get a bubble", + "If you are baking blind, even with pie weights, you should dock because the weights might not weight evenly and you might still get a bubble", + "If you are baking blind, even with pie weights, you should dock because the weights might not weight evenly and you might still get a bubble", + "If you are baking blind, even with pie weights, you should dock because the weights might not weight evenly and you might still get a bubble." + ] + }, + { + "ctxs": [ + { + "title": "Creating a recipe for a glazed fruit pie - what starch to use?", + "text": "Use the tapioca starch, or, if you cannot find that, another tuber starch. It is more waxy than cornstarch, and therefore better suited for a glaze. It will give you a glossy, transparent appearance. Cornstarch is a mealy starch, with high amylopectin content, and creates a soft, fluffy, somewhat cloudy mass, not as glossy or as transparent as waxy starches. By the way, it shouldn't have an off-taste if you cook it through. I guess that most recipes haunting the Internet use cornstarch because it is so much more common in a home kitchen, and the home bakers found the result good enough for their purposes and/or were not aware that tapioca will give them a better end product. As you describe that you want a really good glaze, go for the tapioca." + } + ], + "messages": [ + { + "role": "user", + "content": "what starch should I use to bake a pie?" + } + ], + "answers": [ + "Use the tapioca starch, or, if you cannot find that, another tuber starch. It is more waxy than cornstarch, and therefore better suited for a glaze", + "Use the tapioca starch, or, if you cannot find that, another tuber starch. It is more waxy than cornstarch, and therefore better suited for a glaze", + "tapioca starch, or, if you cannot find that, another tuber starch. It is more waxy than cornstarch, and therefore better suited for a glaze", + "Use the tapioca starch, or, if you cannot find that, another tuber starch." + ] + }, + { + "ctxs": [ + { + "title": "Creating a recipe for a glazed fruit pie - what starch to use?", + "text": "Use the tapioca starch, or, if you cannot find that, another tuber starch. It is more waxy than cornstarch, and therefore better suited for a glaze. It will give you a glossy, transparent appearance. Cornstarch is a mealy starch, with high amylopectin content, and creates a soft, fluffy, somewhat cloudy mass, not as glossy or as transparent as waxy starches. By the way, it shouldn't have an off-taste if you cook it through. I guess that most recipes haunting the Internet use cornstarch because it is so much more common in a home kitchen, and the home bakers found the result good enough for their purposes and/or were not aware that tapioca will give them a better end product. As you describe that you want a really good glaze, go for the tapioca." + } + ], + "messages": [ + { + "role": "user", + "content": "what starch should I use to bake a pie?" + }, + { + "role": "assistant", + "content": "Use the tapioca starch, or, if you cannot find that, another tuber starch. It is more waxy than cornstarch, and therefore better suited for a glaze" + }, + { + "role": "user", + "content": "how do I make the glaze?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Creating a recipe for a glazed fruit pie - what starch to use?", + "text": "Use the tapioca starch, or, if you cannot find that, another tuber starch. It is more waxy than cornstarch, and therefore better suited for a glaze. It will give you a glossy, transparent appearance. Cornstarch is a mealy starch, with high amylopectin content, and creates a soft, fluffy, somewhat cloudy mass, not as glossy or as transparent as waxy starches. By the way, it shouldn't have an off-taste if you cook it through. I guess that most recipes haunting the Internet use cornstarch because it is so much more common in a home kitchen, and the home bakers found the result good enough for their purposes and/or were not aware that tapioca will give them a better end product. As you describe that you want a really good glaze, go for the tapioca." + } + ], + "messages": [ + { + "role": "user", + "content": "what starch should I use to bake a pie?" + }, + { + "role": "assistant", + "content": "Use the tapioca starch, or, if you cannot find that, another tuber starch. It is more waxy than cornstarch, and therefore better suited for a glaze" + }, + { + "role": "user", + "content": "how do I make the glaze?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "do I need to use cornstarch?" + } + ], + "answers": [ + "you want a really good glaze, go for the tapioca", + "you want a really good glaze, go for the tapioca", + "It is more waxy than cornstarch, and therefore better suited for a glaze", + "I guess that most recipes haunting the Internet use cornstarch because it is so much more common in a home kitchen" + ] + }, + { + "ctxs": [ + { + "title": "Creating a recipe for a glazed fruit pie - what starch to use?", + "text": "Use the tapioca starch, or, if you cannot find that, another tuber starch. It is more waxy than cornstarch, and therefore better suited for a glaze. It will give you a glossy, transparent appearance. Cornstarch is a mealy starch, with high amylopectin content, and creates a soft, fluffy, somewhat cloudy mass, not as glossy or as transparent as waxy starches. By the way, it shouldn't have an off-taste if you cook it through. I guess that most recipes haunting the Internet use cornstarch because it is so much more common in a home kitchen, and the home bakers found the result good enough for their purposes and/or were not aware that tapioca will give them a better end product. As you describe that you want a really good glaze, go for the tapioca." + } + ], + "messages": [ + { + "role": "user", + "content": "what starch should I use to bake a pie?" + }, + { + "role": "assistant", + "content": "Use the tapioca starch, or, if you cannot find that, another tuber starch. It is more waxy than cornstarch, and therefore better suited for a glaze" + }, + { + "role": "user", + "content": "how do I make the glaze?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "do I need to use cornstarch?" + }, + { + "role": "assistant", + "content": "you want a really good glaze, go for the tapioca" + }, + { + "role": "user", + "content": "The goal here is a completely transparent appearance how do I achieve that?" + } + ], + "answers": [ + "Use the tapioca starch", + "Use the tapioca starch", + "Use the tapioca starch, or, if you cannot find that, another tuber starch. It is more waxy than cornstarch, and therefore better suited for a glaze. It will give you a glossy, transparent appearance.", + "Use the tapioca starch, or, if you cannot find that, another tuber starch. It is more waxy than cornstarch, and therefore better suited for a glaze." + ] + }, + { + "ctxs": [ + { + "title": "Creating a recipe for a glazed fruit pie - what starch to use?", + "text": "Use the tapioca starch, or, if you cannot find that, another tuber starch. It is more waxy than cornstarch, and therefore better suited for a glaze. It will give you a glossy, transparent appearance. Cornstarch is a mealy starch, with high amylopectin content, and creates a soft, fluffy, somewhat cloudy mass, not as glossy or as transparent as waxy starches. By the way, it shouldn't have an off-taste if you cook it through. I guess that most recipes haunting the Internet use cornstarch because it is so much more common in a home kitchen, and the home bakers found the result good enough for their purposes and/or were not aware that tapioca will give them a better end product. As you describe that you want a really good glaze, go for the tapioca." + } + ], + "messages": [ + { + "role": "user", + "content": "what starch should I use to bake a pie?" + }, + { + "role": "assistant", + "content": "Use the tapioca starch, or, if you cannot find that, another tuber starch. It is more waxy than cornstarch, and therefore better suited for a glaze" + }, + { + "role": "user", + "content": "how do I make the glaze?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "do I need to use cornstarch?" + }, + { + "role": "assistant", + "content": "you want a really good glaze, go for the tapioca" + }, + { + "role": "user", + "content": "The goal here is a completely transparent appearance how do I achieve that?" + }, + { + "role": "assistant", + "content": "Use the tapioca starch" + }, + { + "role": "user", + "content": "what does the glaze consist of?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Creating a recipe for a glazed fruit pie - what starch to use?", + "text": "Use the tapioca starch, or, if you cannot find that, another tuber starch. It is more waxy than cornstarch, and therefore better suited for a glaze. It will give you a glossy, transparent appearance. Cornstarch is a mealy starch, with high amylopectin content, and creates a soft, fluffy, somewhat cloudy mass, not as glossy or as transparent as waxy starches. By the way, it shouldn't have an off-taste if you cook it through. I guess that most recipes haunting the Internet use cornstarch because it is so much more common in a home kitchen, and the home bakers found the result good enough for their purposes and/or were not aware that tapioca will give them a better end product. As you describe that you want a really good glaze, go for the tapioca." + } + ], + "messages": [ + { + "role": "user", + "content": "what starch should I use to bake a pie?" + }, + { + "role": "assistant", + "content": "Use the tapioca starch, or, if you cannot find that, another tuber starch. It is more waxy than cornstarch, and therefore better suited for a glaze" + }, + { + "role": "user", + "content": "how do I make the glaze?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "do I need to use cornstarch?" + }, + { + "role": "assistant", + "content": "you want a really good glaze, go for the tapioca" + }, + { + "role": "user", + "content": "The goal here is a completely transparent appearance how do I achieve that?" + }, + { + "role": "assistant", + "content": "Use the tapioca starch" + }, + { + "role": "user", + "content": "what does the glaze consist of?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "I have both tapioca starch and cornstarch on hand, as well as potato starch. Is there a benefit of any one over the others?" + } + ], + "answers": [ + "Cornstarch is a mealy starch, with high amylopectin content, and creates a soft, fluffy, somewhat cloudy mass, not as glossy or as transparent as waxy starches", + "Cornstarch is a mealy starch, with high amylopectin content, and creates a soft, fluffy, somewhat cloudy mass, not as glossy or as transparent as waxy starches", + "As you describe that you want a really good glaze, go for the tapioca.", + "Use the tapioca starch, or, if you cannot find that, another tuber starch. It is more waxy than cornstarch, and therefore better suited for a glaze." + ] + }, + { + "ctxs": [ + { + "title": "How to grease a pan without shortening or butter", + "text": "Vegetable oil will be fine - that's what's in commercial nonstick spray oils anyway.A pyrex oven safe glass pan is a baking pan. The baking time might be slightly different than with a metal pan, but it will work perfectly fine. Just make sure it's the same size pan the recipe called for, or scale the recipe to match the area - if you change the thickness, the results are going to change.The dutch oven (uncovered) would also work, though it will take a lot longer to heat up, so it will probably affect the baking time substantially, and you may have to be careful not to overcook the top." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I grease a pan without shortening or butter?" + } + ], + "answers": [ + "Vegetable oil will be fine", + "Vegetable oil will be fine", + "Vegetable oil will be fine", + "Vegetable oil will be fine" + ] + }, + { + "ctxs": [ + { + "title": "How to grease a pan without shortening or butter", + "text": "Vegetable oil will be fine - that's what's in commercial nonstick spray oils anyway.A pyrex oven safe glass pan is a baking pan. The baking time might be slightly different than with a metal pan, but it will work perfectly fine. Just make sure it's the same size pan the recipe called for, or scale the recipe to match the area - if you change the thickness, the results are going to change.The dutch oven (uncovered) would also work, though it will take a lot longer to heat up, so it will probably affect the baking time substantially, and you may have to be careful not to overcook the top." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I grease a pan without shortening or butter?" + }, + { + "role": "assistant", + "content": "Vegetable oil will be fine" + }, + { + "role": "user", + "content": "How do I apply the vegetable oil to the pan?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to grease a pan without shortening or butter", + "text": "Vegetable oil will be fine - that's what's in commercial nonstick spray oils anyway.A pyrex oven safe glass pan is a baking pan. The baking time might be slightly different than with a metal pan, but it will work perfectly fine. Just make sure it's the same size pan the recipe called for, or scale the recipe to match the area - if you change the thickness, the results are going to change.The dutch oven (uncovered) would also work, though it will take a lot longer to heat up, so it will probably affect the baking time substantially, and you may have to be careful not to overcook the top." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I grease a pan without shortening or butter?" + }, + { + "role": "assistant", + "content": "Vegetable oil will be fine" + }, + { + "role": "user", + "content": "How do I apply the vegetable oil to the pan?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Will the addition of vegetable oil affect the final result of the brownies?" + } + ], + "answers": [ + "Vegetable oil will be fine", + "Vegetable oil will be fine", + "Vegetable oil will be fine", + "Vegetable oil will be fine" + ] + }, + { + "ctxs": [ + { + "title": "How to grease a pan without shortening or butter", + "text": "Vegetable oil will be fine - that's what's in commercial nonstick spray oils anyway.A pyrex oven safe glass pan is a baking pan. The baking time might be slightly different than with a metal pan, but it will work perfectly fine. Just make sure it's the same size pan the recipe called for, or scale the recipe to match the area - if you change the thickness, the results are going to change.The dutch oven (uncovered) would also work, though it will take a lot longer to heat up, so it will probably affect the baking time substantially, and you may have to be careful not to overcook the top." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I grease a pan without shortening or butter?" + }, + { + "role": "assistant", + "content": "Vegetable oil will be fine" + }, + { + "role": "user", + "content": "How do I apply the vegetable oil to the pan?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Will the addition of vegetable oil affect the final result of the brownies?" + }, + { + "role": "assistant", + "content": "Vegetable oil will be fine" + }, + { + "role": "user", + "content": "Can i use paper towel to apply the vegetable oil?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to grease a pan without shortening or butter", + "text": "Vegetable oil will be fine - that's what's in commercial nonstick spray oils anyway.A pyrex oven safe glass pan is a baking pan. The baking time might be slightly different than with a metal pan, but it will work perfectly fine. Just make sure it's the same size pan the recipe called for, or scale the recipe to match the area - if you change the thickness, the results are going to change.The dutch oven (uncovered) would also work, though it will take a lot longer to heat up, so it will probably affect the baking time substantially, and you may have to be careful not to overcook the top." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I grease a pan without shortening or butter?" + }, + { + "role": "assistant", + "content": "Vegetable oil will be fine" + }, + { + "role": "user", + "content": "How do I apply the vegetable oil to the pan?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Will the addition of vegetable oil affect the final result of the brownies?" + }, + { + "role": "assistant", + "content": "Vegetable oil will be fine" + }, + { + "role": "user", + "content": "Can i use paper towel to apply the vegetable oil?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What other information do you have about greasing a pan?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How important is humidity when smoking a brisket?", + "text": "The water pan does affect humidity in the cooking chamber and therefore, it does change the how quickly moisture evaporates out of the meat. The question really becomes - \"Will the meat be moist enough without the water pan?\" Which, to a degree, is personal preference. Some choose to not use a water pan and baste instead, some use both and some neither. I would recommend trial and error. Brisket is relatively pricey so I would recommend using pork shoulders. Smoke one with the pan and one without and see if you think the moisture content is satisfactory. The briskets won't cook exactly the same but the relative moisture level in the shoulders should give you a decent estimate.I personally always use a water pan, but I don't usually fear meat from a smoker being \"too moist\", and it does wonders for temperature stabilization. I also have a larger smoking chamber than a WSM so it's possible that too moist is a larger concern for you.One last note, while cooking too hot for too long will inevitably dry out your meat, cutting a brisket or shoulder without letting it set for at least an hour (ideally 2) after cooking will also dry it out." + } + ], + "messages": [ + { + "role": "user", + "content": "How important is humidity when smoking a brisket?" + } + ], + "answers": [ + "change the how quickly moisture evaporates out of the meat", + "change the how quickly moisture evaporates out of the meat", + "it does change the how quickly moisture evaporates out of the meat.", + "The water pan does affect humidity in the cooking chamber and therefore, it does change the how quickly moisture evaporates out of the meat." + ] + }, + { + "ctxs": [ + { + "title": "How important is humidity when smoking a brisket?", + "text": "The water pan does affect humidity in the cooking chamber and therefore, it does change the how quickly moisture evaporates out of the meat. The question really becomes - \"Will the meat be moist enough without the water pan?\" Which, to a degree, is personal preference. Some choose to not use a water pan and baste instead, some use both and some neither. I would recommend trial and error. Brisket is relatively pricey so I would recommend using pork shoulders. Smoke one with the pan and one without and see if you think the moisture content is satisfactory. The briskets won't cook exactly the same but the relative moisture level in the shoulders should give you a decent estimate.I personally always use a water pan, but I don't usually fear meat from a smoker being \"too moist\", and it does wonders for temperature stabilization. I also have a larger smoking chamber than a WSM so it's possible that too moist is a larger concern for you.One last note, while cooking too hot for too long will inevitably dry out your meat, cutting a brisket or shoulder without letting it set for at least an hour (ideally 2) after cooking will also dry it out." + } + ], + "messages": [ + { + "role": "user", + "content": "How important is humidity when smoking a brisket?" + }, + { + "role": "assistant", + "content": "change the how quickly moisture evaporates out of the meat" + }, + { + "role": "user", + "content": "Can I maintain proper temperature without a waterpan?" + } + ], + "answers": [ + "I would recommend trial and error", + "I would recommend trial and error", + "is personal preference. Some choose to not use a water pan and baste instead,", + "is personal preference. Some choose to not use a water pan and baste instead" + ] + }, + { + "ctxs": [ + { + "title": "How important is humidity when smoking a brisket?", + "text": "The water pan does affect humidity in the cooking chamber and therefore, it does change the how quickly moisture evaporates out of the meat. The question really becomes - \"Will the meat be moist enough without the water pan?\" Which, to a degree, is personal preference. Some choose to not use a water pan and baste instead, some use both and some neither. I would recommend trial and error. Brisket is relatively pricey so I would recommend using pork shoulders. Smoke one with the pan and one without and see if you think the moisture content is satisfactory. The briskets won't cook exactly the same but the relative moisture level in the shoulders should give you a decent estimate.I personally always use a water pan, but I don't usually fear meat from a smoker being \"too moist\", and it does wonders for temperature stabilization. I also have a larger smoking chamber than a WSM so it's possible that too moist is a larger concern for you.One last note, while cooking too hot for too long will inevitably dry out your meat, cutting a brisket or shoulder without letting it set for at least an hour (ideally 2) after cooking will also dry it out." + } + ], + "messages": [ + { + "role": "user", + "content": "How important is humidity when smoking a brisket?" + }, + { + "role": "assistant", + "content": "change the how quickly moisture evaporates out of the meat" + }, + { + "role": "user", + "content": "Can I maintain proper temperature without a waterpan?" + }, + { + "role": "assistant", + "content": "I would recommend trial and error" + }, + { + "role": "user", + "content": "What is a good temperature for smoking brisket?" + } + ], + "answers": [ + "The briskets won't cook exactly the same but the relative moisture level in the shoulders should give you a decent estimate", + "The briskets won't cook exactly the same but the relative moisture level in the shoulders should give you a decent estimate", + "The briskets won't cook exactly the same but the relative moisture level in the shoulders should give you a decent estimate", + "The briskets won't cook exactly the same but the relative moisture level in the shoulders should give you a decent estimate" + ] + }, + { + "ctxs": [ + { + "title": "How important is humidity when smoking a brisket?", + "text": "The water pan does affect humidity in the cooking chamber and therefore, it does change the how quickly moisture evaporates out of the meat. The question really becomes - \"Will the meat be moist enough without the water pan?\" Which, to a degree, is personal preference. Some choose to not use a water pan and baste instead, some use both and some neither. I would recommend trial and error. Brisket is relatively pricey so I would recommend using pork shoulders. Smoke one with the pan and one without and see if you think the moisture content is satisfactory. The briskets won't cook exactly the same but the relative moisture level in the shoulders should give you a decent estimate.I personally always use a water pan, but I don't usually fear meat from a smoker being \"too moist\", and it does wonders for temperature stabilization. I also have a larger smoking chamber than a WSM so it's possible that too moist is a larger concern for you.One last note, while cooking too hot for too long will inevitably dry out your meat, cutting a brisket or shoulder without letting it set for at least an hour (ideally 2) after cooking will also dry it out." + } + ], + "messages": [ + { + "role": "user", + "content": "How important is humidity when smoking a brisket?" + }, + { + "role": "assistant", + "content": "change the how quickly moisture evaporates out of the meat" + }, + { + "role": "user", + "content": "Can I maintain proper temperature without a waterpan?" + }, + { + "role": "assistant", + "content": "I would recommend trial and error" + }, + { + "role": "user", + "content": "What is a good temperature for smoking brisket?" + }, + { + "role": "assistant", + "content": "The briskets won't cook exactly the same but the relative moisture level in the shoulders should give you a decent estimate" + }, + { + "role": "user", + "content": "Is a waterpan necessary when smoking brisket?" + } + ], + "answers": [ + "I personally always use a water pan", + "I personally always use a water pan", + "The question really becomes - \"Will the meat be moist enough without the water pan?\" Which, to a degree, is personal preference. Some choose to not use a water pan and baste instead,", + "The water pan does affect humidity in the cooking chamber and therefore, it does change the how quickly moisture evaporates out of the meat" + ] + }, + { + "ctxs": [ + { + "title": "How can I tell if my acorn squash is ripe before cutting it open?", + "text": "First, as a gardener who's grown these, I can tell you that acorn squash \u2014 like all winter squash \u2014 need to be left on the vine to ripen. After picking, they will get a little sweeter as they sit for a couple weeks, but if picked too early, they won't actually continue to ripen.That said, there's no great trick to picking a good one. If you see some some orange color in the skin, it's almost certainly ripe, though they can still be mature when all green, too.Ideally, you should be able to trust that the farmer harvested these properly, but if you're getting unripened winter squash, someone probably screwed up out in the field. If you think the store gives a damn, it's probably worth mentioning that you're getting some bad ones." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I tell if my acorn squash is ripe before cutting it open?" + } + ], + "answers": [ + "If you see some some orange color in the skin, it's almost certainly ripe, though they can still be mature when all green, too", + "If you see some some orange color in the skin, it's almost certainly ripe, though they can still be mature when all green, too", + "If you see some some orange color in the skin, it's almost certainly ripe, though they can still be mature when all green, too", + "If you see some some orange color in the skin, it's almost certainly ripe, though they can still be mature when all green, too." + ] + }, + { + "ctxs": [ + { + "title": "How can I tell if my acorn squash is ripe before cutting it open?", + "text": "First, as a gardener who's grown these, I can tell you that acorn squash \u2014 like all winter squash \u2014 need to be left on the vine to ripen. After picking, they will get a little sweeter as they sit for a couple weeks, but if picked too early, they won't actually continue to ripen.That said, there's no great trick to picking a good one. If you see some some orange color in the skin, it's almost certainly ripe, though they can still be mature when all green, too.Ideally, you should be able to trust that the farmer harvested these properly, but if you're getting unripened winter squash, someone probably screwed up out in the field. If you think the store gives a damn, it's probably worth mentioning that you're getting some bad ones." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I tell if my acorn squash is ripe before cutting it open?" + }, + { + "role": "assistant", + "content": "If you see some some orange color in the skin, it's almost certainly ripe, though they can still be mature when all green, too" + }, + { + "role": "user", + "content": "Does a ripe one smell different like when picking cantaloupe?" + } + ], + "answers": [ + "After picking, they will get a little sweeter as they sit for a couple weeks", + "After picking, they will get a little sweeter as they sit for a couple weeks", + "After picking, they will get a little sweeter as they sit for a couple weeks", + "there's no great trick to picking a good one." + ] + }, + { + "ctxs": [ + { + "title": "How can I tell if my acorn squash is ripe before cutting it open?", + "text": "First, as a gardener who's grown these, I can tell you that acorn squash \u2014 like all winter squash \u2014 need to be left on the vine to ripen. After picking, they will get a little sweeter as they sit for a couple weeks, but if picked too early, they won't actually continue to ripen.That said, there's no great trick to picking a good one. If you see some some orange color in the skin, it's almost certainly ripe, though they can still be mature when all green, too.Ideally, you should be able to trust that the farmer harvested these properly, but if you're getting unripened winter squash, someone probably screwed up out in the field. If you think the store gives a damn, it's probably worth mentioning that you're getting some bad ones." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I tell if my acorn squash is ripe before cutting it open?" + }, + { + "role": "assistant", + "content": "If you see some some orange color in the skin, it's almost certainly ripe, though they can still be mature when all green, too" + }, + { + "role": "user", + "content": "Does a ripe one smell different like when picking cantaloupe?" + }, + { + "role": "assistant", + "content": "After picking, they will get a little sweeter as they sit for a couple weeks" + }, + { + "role": "user", + "content": "Once I cut it and it is not ripe is it safe to use anyway?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can I tell if my acorn squash is ripe before cutting it open?", + "text": "First, as a gardener who's grown these, I can tell you that acorn squash \u2014 like all winter squash \u2014 need to be left on the vine to ripen. After picking, they will get a little sweeter as they sit for a couple weeks, but if picked too early, they won't actually continue to ripen.That said, there's no great trick to picking a good one. If you see some some orange color in the skin, it's almost certainly ripe, though they can still be mature when all green, too.Ideally, you should be able to trust that the farmer harvested these properly, but if you're getting unripened winter squash, someone probably screwed up out in the field. If you think the store gives a damn, it's probably worth mentioning that you're getting some bad ones." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I tell if my acorn squash is ripe before cutting it open?" + }, + { + "role": "assistant", + "content": "If you see some some orange color in the skin, it's almost certainly ripe, though they can still be mature when all green, too" + }, + { + "role": "user", + "content": "Does a ripe one smell different like when picking cantaloupe?" + }, + { + "role": "assistant", + "content": "After picking, they will get a little sweeter as they sit for a couple weeks" + }, + { + "role": "user", + "content": "Once I cut it and it is not ripe is it safe to use anyway?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you have a favorite Acorn squash recipe.?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can I tell if my acorn squash is ripe before cutting it open?", + "text": "First, as a gardener who's grown these, I can tell you that acorn squash \u2014 like all winter squash \u2014 need to be left on the vine to ripen. After picking, they will get a little sweeter as they sit for a couple weeks, but if picked too early, they won't actually continue to ripen.That said, there's no great trick to picking a good one. If you see some some orange color in the skin, it's almost certainly ripe, though they can still be mature when all green, too.Ideally, you should be able to trust that the farmer harvested these properly, but if you're getting unripened winter squash, someone probably screwed up out in the field. If you think the store gives a damn, it's probably worth mentioning that you're getting some bad ones." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I tell if my acorn squash is ripe before cutting it open?" + }, + { + "role": "assistant", + "content": "If you see some some orange color in the skin, it's almost certainly ripe, though they can still be mature when all green, too" + }, + { + "role": "user", + "content": "Does a ripe one smell different like when picking cantaloupe?" + }, + { + "role": "assistant", + "content": "After picking, they will get a little sweeter as they sit for a couple weeks" + }, + { + "role": "user", + "content": "Once I cut it and it is not ripe is it safe to use anyway?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you have a favorite Acorn squash recipe.?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How many colors are there of acorn squash?" + } + ], + "answers": [ + "color in the skin, it's almost certainly ripe, though they can still be mature when all green", + "color in the skin, it's almost certainly ripe, though they can still be mature when all green", + "color in the skin, it's almost certainly ripe, though they can still be mature when all green", + "color in the skin, it's almost certainly ripe, though they can still be mature when all green" + ] + }, + { + "ctxs": [ + { + "title": "Pressure Cooker vs. Slow Cooker for Moist Meat", + "text": "If you are using the wrong kind of meat (= tender meat low in connective tissue), the pressure cooker will make it much worse. With this meat, the more energy goes into it (and the pressure cooker gives it more over the same amount of time), the worse it gets. You really have to prepare it as a steak or roast. It would be an interesting thing to try out on the right kind of meat though, since there you want to break down the connective tissue, and the pressure cooker could be better at it." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does meat in a crockpot always end up dry?" + } + ], + "answers": [ + "If you are using the wrong kind of meat", + "If you are using the wrong kind of meat", + "you are using the wrong kind of meat", + "you are using the wrong kind of meat (= tender meat low in connective tissue)" + ] + }, + { + "ctxs": [ + { + "title": "Pressure Cooker vs. Slow Cooker for Moist Meat", + "text": "If you are using the wrong kind of meat (= tender meat low in connective tissue), the pressure cooker will make it much worse. With this meat, the more energy goes into it (and the pressure cooker gives it more over the same amount of time), the worse it gets. You really have to prepare it as a steak or roast. It would be an interesting thing to try out on the right kind of meat though, since there you want to break down the connective tissue, and the pressure cooker could be better at it." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does meat in a crockpot always end up dry?" + }, + { + "role": "assistant", + "content": "If you are using the wrong kind of meat" + }, + { + "role": "user", + "content": "What type of meat is best for the crockpot?" + } + ], + "answers": [ + "tender meat low in connective tissue", + "tender meat low in connective tissue", + "tender meat low in connective tissue", + "If you are using the wrong kind of meat (= tender meat low in connective tissue), the pressure cooker will make it much worse." + ] + }, + { + "ctxs": [ + { + "title": "Pressure Cooker vs. Slow Cooker for Moist Meat", + "text": "If you are using the wrong kind of meat (= tender meat low in connective tissue), the pressure cooker will make it much worse. With this meat, the more energy goes into it (and the pressure cooker gives it more over the same amount of time), the worse it gets. You really have to prepare it as a steak or roast. It would be an interesting thing to try out on the right kind of meat though, since there you want to break down the connective tissue, and the pressure cooker could be better at it." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does meat in a crockpot always end up dry?" + }, + { + "role": "assistant", + "content": "If you are using the wrong kind of meat" + }, + { + "role": "user", + "content": "What type of meat is best for the crockpot?" + }, + { + "role": "assistant", + "content": "tender meat low in connective tissue" + }, + { + "role": "user", + "content": "Are there any liquids or marinades that would help?" + } + ], + "answers": [ + "It would be an interesting thing to try out on the right kind of meat though", + "It would be an interesting thing to try out on the right kind of meat though", + "It would be an interesting thing to try out on the right kind of meat though", + "It would be an interesting thing to try out on the right kind of meat though" + ] + }, + { + "ctxs": [ + { + "title": "Pressure Cooker vs. Slow Cooker for Moist Meat", + "text": "If you are using the wrong kind of meat (= tender meat low in connective tissue), the pressure cooker will make it much worse. With this meat, the more energy goes into it (and the pressure cooker gives it more over the same amount of time), the worse it gets. You really have to prepare it as a steak or roast. It would be an interesting thing to try out on the right kind of meat though, since there you want to break down the connective tissue, and the pressure cooker could be better at it." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does meat in a crockpot always end up dry?" + }, + { + "role": "assistant", + "content": "If you are using the wrong kind of meat" + }, + { + "role": "user", + "content": "What type of meat is best for the crockpot?" + }, + { + "role": "assistant", + "content": "tender meat low in connective tissue" + }, + { + "role": "user", + "content": "Are there any liquids or marinades that would help?" + }, + { + "role": "assistant", + "content": "It would be an interesting thing to try out on the right kind of meat though" + }, + { + "role": "user", + "content": "Would a pressure cooker do a better job?" + } + ], + "answers": [ + "the pressure cooker will make it much worse", + "the pressure cooker will make it much worse", + "If you are using the wrong kind of meat (= tender meat low in connective tissue), the pressure cooker will make it much worse.", + "the pressure cooker will make it much worse. With this meat, the more energy goes into it (and the pressure cooker gives it more over the same amount of time), the worse it gets." + ] + }, + { + "ctxs": [ + { + "title": "Pressure Cooker vs. Slow Cooker for Moist Meat", + "text": "If you are using the wrong kind of meat (= tender meat low in connective tissue), the pressure cooker will make it much worse. With this meat, the more energy goes into it (and the pressure cooker gives it more over the same amount of time), the worse it gets. You really have to prepare it as a steak or roast. It would be an interesting thing to try out on the right kind of meat though, since there you want to break down the connective tissue, and the pressure cooker could be better at it." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does meat in a crockpot always end up dry?" + }, + { + "role": "assistant", + "content": "If you are using the wrong kind of meat" + }, + { + "role": "user", + "content": "What type of meat is best for the crockpot?" + }, + { + "role": "assistant", + "content": "tender meat low in connective tissue" + }, + { + "role": "user", + "content": "Are there any liquids or marinades that would help?" + }, + { + "role": "assistant", + "content": "It would be an interesting thing to try out on the right kind of meat though" + }, + { + "role": "user", + "content": "Would a pressure cooker do a better job?" + }, + { + "role": "assistant", + "content": "the pressure cooker will make it much worse" + }, + { + "role": "user", + "content": "Would it help to add vegetables while cooking?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Pressure Cooker vs. Slow Cooker for Moist Meat", + "text": "If you are using the wrong kind of meat (= tender meat low in connective tissue), the pressure cooker will make it much worse. With this meat, the more energy goes into it (and the pressure cooker gives it more over the same amount of time), the worse it gets. You really have to prepare it as a steak or roast. It would be an interesting thing to try out on the right kind of meat though, since there you want to break down the connective tissue, and the pressure cooker could be better at it." + } + ], + "messages": [ + { + "role": "user", + "content": "Why does meat in a crockpot always end up dry?" + }, + { + "role": "assistant", + "content": "If you are using the wrong kind of meat" + }, + { + "role": "user", + "content": "What type of meat is best for the crockpot?" + }, + { + "role": "assistant", + "content": "tender meat low in connective tissue" + }, + { + "role": "user", + "content": "Are there any liquids or marinades that would help?" + }, + { + "role": "assistant", + "content": "It would be an interesting thing to try out on the right kind of meat though" + }, + { + "role": "user", + "content": "Would a pressure cooker do a better job?" + }, + { + "role": "assistant", + "content": "the pressure cooker will make it much worse" + }, + { + "role": "user", + "content": "Would it help to add vegetables while cooking?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "would brining the meat make it more moist?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Flavor notes or profile of truffles?", + "text": "Uncooked? I was shocked at how unimpressive the flavor of raw shaved truffle was. It was kind of earthy, not particularly strong in flavor; in this case the truffle was probably not fresh enough. When heated and allowed to release their full flavor and aroma into food though, they are phenomenal. There's a rich, luscious taste and smell, with an almost petrol pungency to it. The latter is primarily from the 2,4-dithiapentane, which truffle oil replicates, although it has a harsher and less complex flavor. Truffle oil will give you this top note, but without any of the additional layered complexity.All this said, different people have different reactions, and freshness matters greatly for raw truffles. If you really want to try truffle, canned or jarred truffle can be had in small quantities for under $20. The flavor is quite distinctive, unique, and pairs well with cream, milk, cheese, and butter." + } + ], + "messages": [ + { + "role": "user", + "content": "Flavor notes or profile of truffles?" + } + ], + "answers": [ + "Uncooked? I was shocked at how unimpressive the flavor of raw shaved truffle was", + "Uncooked? I was shocked at how unimpressive the flavor of raw shaved truffle was", + "It was kind of earthy, not particularly strong in flavor; in this case the truffle was probably not fresh enough.", + "There's a rich, luscious taste and smell, with an almost petrol pungency to it." + ] + }, + { + "ctxs": [ + { + "title": "Flavor notes or profile of truffles?", + "text": "Uncooked? I was shocked at how unimpressive the flavor of raw shaved truffle was. It was kind of earthy, not particularly strong in flavor; in this case the truffle was probably not fresh enough. When heated and allowed to release their full flavor and aroma into food though, they are phenomenal. There's a rich, luscious taste and smell, with an almost petrol pungency to it. The latter is primarily from the 2,4-dithiapentane, which truffle oil replicates, although it has a harsher and less complex flavor. Truffle oil will give you this top note, but without any of the additional layered complexity.All this said, different people have different reactions, and freshness matters greatly for raw truffles. If you really want to try truffle, canned or jarred truffle can be had in small quantities for under $20. The flavor is quite distinctive, unique, and pairs well with cream, milk, cheese, and butter." + } + ], + "messages": [ + { + "role": "user", + "content": "Flavor notes or profile of truffles?" + }, + { + "role": "assistant", + "content": "Uncooked? I was shocked at how unimpressive the flavor of raw shaved truffle was" + }, + { + "role": "user", + "content": "what do they actually taste of?" + } + ], + "answers": [ + "It was kind of earthy, not particularly strong in flavor; in this case the truffle was probably not fresh enough", + "It was kind of earthy, not particularly strong in flavor; in this case the truffle was probably not fresh enough", + "The flavor is quite distinctive, unique, and pairs well with cream, milk, cheese, and butter.", + "It was kind of earthy, not particularly strong in flavor" + ] + }, + { + "ctxs": [ + { + "title": "Flavor notes or profile of truffles?", + "text": "Uncooked? I was shocked at how unimpressive the flavor of raw shaved truffle was. It was kind of earthy, not particularly strong in flavor; in this case the truffle was probably not fresh enough. When heated and allowed to release their full flavor and aroma into food though, they are phenomenal. There's a rich, luscious taste and smell, with an almost petrol pungency to it. The latter is primarily from the 2,4-dithiapentane, which truffle oil replicates, although it has a harsher and less complex flavor. Truffle oil will give you this top note, but without any of the additional layered complexity.All this said, different people have different reactions, and freshness matters greatly for raw truffles. If you really want to try truffle, canned or jarred truffle can be had in small quantities for under $20. The flavor is quite distinctive, unique, and pairs well with cream, milk, cheese, and butter." + } + ], + "messages": [ + { + "role": "user", + "content": "Flavor notes or profile of truffles?" + }, + { + "role": "assistant", + "content": "Uncooked? I was shocked at how unimpressive the flavor of raw shaved truffle was" + }, + { + "role": "user", + "content": "what do they actually taste of?" + }, + { + "role": "assistant", + "content": "It was kind of earthy, not particularly strong in flavor; in this case the truffle was probably not fresh enough" + }, + { + "role": "user", + "content": "Can you tell me anything more about them?" + } + ], + "answers": [ + "When heated and allowed to release their full flavor and aroma into food though, they are phenomenal. There's a rich, luscious taste and smell, with an almost petrol pungency to it", + "When heated and allowed to release their full flavor and aroma into food though, they are phenomenal. There's a rich, luscious taste and smell, with an almost petrol pungency to it", + "When heated and allowed to release their full flavor and aroma into food though, they are phenomenal", + "in this case the truffle was probably not fresh enough. When heated and allowed to release their full flavor and aroma into food though," + ] + }, + { + "ctxs": [ + { + "title": "Should I separate grape skins when making jam?", + "text": "I did actually do two batches with the two methods within a few weeks of asking the question.Just cooking it all together, then removing the skins and seeds with a food mill, is definitely a lot faster. Removing the skins first then pureeing, so that you only remove the seeds later... well, though it is easy to remove the skin from each individual grape, time-consuming is an understatement unless you're making small quantities. It took me a few hours for (if I recall correctly) 10-15 pounds of grapes.Including the skins has a moderate effect on the texture - it's slightly thicker and more opaque. You get the feeling there's just more stuff in it. As long as you're cooking it fairly long, though, there's not a very noticeable difference in flavor. On the other hand, if you're using a recipe with pectin instead of cooking it down until it sets, I definitely prefer having the skins in, for both flavor and texture.So there's some personal preference involved; I do rather like the texture with the pureed skins. But if you're doing large quantities, and the grapes are on the small side, and you don't have help, you might want to skip it." + } + ], + "messages": [ + { + "role": "user", + "content": "Should I separate grape skins when making jam?" + } + ], + "answers": [ + "I do rather like the texture with the pureed skins. But if you're doing large quantities, and the grapes are on the small side, and you don't have help, you might want to skip it", + "I do rather like the texture with the pureed skins. But if you're doing large quantities, and the grapes are on the small side, and you don't have help, you might want to skip it", + "if you're doing large quantities, and the grapes are on the small side, and you don't have help, you might want to skip it", + "Just cooking it all together, then removing the skins and seeds with a food mill, is definitely a lot faster. Removing the skins first then pureeing, so that you only remove the seeds later..." + ] + }, + { + "ctxs": [ + { + "title": "Should I separate grape skins when making jam?", + "text": "I did actually do two batches with the two methods within a few weeks of asking the question.Just cooking it all together, then removing the skins and seeds with a food mill, is definitely a lot faster. Removing the skins first then pureeing, so that you only remove the seeds later... well, though it is easy to remove the skin from each individual grape, time-consuming is an understatement unless you're making small quantities. It took me a few hours for (if I recall correctly) 10-15 pounds of grapes.Including the skins has a moderate effect on the texture - it's slightly thicker and more opaque. You get the feeling there's just more stuff in it. As long as you're cooking it fairly long, though, there's not a very noticeable difference in flavor. On the other hand, if you're using a recipe with pectin instead of cooking it down until it sets, I definitely prefer having the skins in, for both flavor and texture.So there's some personal preference involved; I do rather like the texture with the pureed skins. But if you're doing large quantities, and the grapes are on the small side, and you don't have help, you might want to skip it." + } + ], + "messages": [ + { + "role": "user", + "content": "Should I separate grape skins when making jam?" + }, + { + "role": "assistant", + "content": "I do rather like the texture with the pureed skins. But if you're doing large quantities, and the grapes are on the small side, and you don't have help, you might want to skip it" + }, + { + "role": "user", + "content": "What is the best way to separate the skins?" + } + ], + "answers": [ + "Just cooking it all together, then removing the skins and seeds with a food mill, is definitely a lot faster", + "Just cooking it all together, then removing the skins and seeds with a food mill, is definitely a lot faster", + "Just cooking it all together, then removing the skins and seeds with a food mill, is definitely a lot faster.", + "Just cooking it all together, then removing the skins and seeds with a food mill" + ] + }, + { + "ctxs": [ + { + "title": "Should I separate grape skins when making jam?", + "text": "I did actually do two batches with the two methods within a few weeks of asking the question.Just cooking it all together, then removing the skins and seeds with a food mill, is definitely a lot faster. Removing the skins first then pureeing, so that you only remove the seeds later... well, though it is easy to remove the skin from each individual grape, time-consuming is an understatement unless you're making small quantities. It took me a few hours for (if I recall correctly) 10-15 pounds of grapes.Including the skins has a moderate effect on the texture - it's slightly thicker and more opaque. You get the feeling there's just more stuff in it. As long as you're cooking it fairly long, though, there's not a very noticeable difference in flavor. On the other hand, if you're using a recipe with pectin instead of cooking it down until it sets, I definitely prefer having the skins in, for both flavor and texture.So there's some personal preference involved; I do rather like the texture with the pureed skins. But if you're doing large quantities, and the grapes are on the small side, and you don't have help, you might want to skip it." + } + ], + "messages": [ + { + "role": "user", + "content": "Should I separate grape skins when making jam?" + }, + { + "role": "assistant", + "content": "I do rather like the texture with the pureed skins. But if you're doing large quantities, and the grapes are on the small side, and you don't have help, you might want to skip it" + }, + { + "role": "user", + "content": "What is the best way to separate the skins?" + }, + { + "role": "assistant", + "content": "Just cooking it all together, then removing the skins and seeds with a food mill, is definitely a lot faster" + }, + { + "role": "user", + "content": "Is there a reason to separate them versus keeping them intact?" + } + ], + "answers": [ + "Including the skins has a moderate effect on the texture - it's slightly thicker and more opaque. You get the feeling there's just more stuff in it", + "Including the skins has a moderate effect on the texture - it's slightly thicker and more opaque. You get the feeling there's just more stuff in it", + "there's not a very noticeable difference in flavor.", + "Including the skins has a moderate effect on the texture - it's slightly thicker and more opaque." + ] + }, + { + "ctxs": [ + { + "title": "Should I separate grape skins when making jam?", + "text": "I did actually do two batches with the two methods within a few weeks of asking the question.Just cooking it all together, then removing the skins and seeds with a food mill, is definitely a lot faster. Removing the skins first then pureeing, so that you only remove the seeds later... well, though it is easy to remove the skin from each individual grape, time-consuming is an understatement unless you're making small quantities. It took me a few hours for (if I recall correctly) 10-15 pounds of grapes.Including the skins has a moderate effect on the texture - it's slightly thicker and more opaque. You get the feeling there's just more stuff in it. As long as you're cooking it fairly long, though, there's not a very noticeable difference in flavor. On the other hand, if you're using a recipe with pectin instead of cooking it down until it sets, I definitely prefer having the skins in, for both flavor and texture.So there's some personal preference involved; I do rather like the texture with the pureed skins. But if you're doing large quantities, and the grapes are on the small side, and you don't have help, you might want to skip it." + } + ], + "messages": [ + { + "role": "user", + "content": "Should I separate grape skins when making jam?" + }, + { + "role": "assistant", + "content": "I do rather like the texture with the pureed skins. But if you're doing large quantities, and the grapes are on the small side, and you don't have help, you might want to skip it" + }, + { + "role": "user", + "content": "What is the best way to separate the skins?" + }, + { + "role": "assistant", + "content": "Just cooking it all together, then removing the skins and seeds with a food mill, is definitely a lot faster" + }, + { + "role": "user", + "content": "Is there a reason to separate them versus keeping them intact?" + }, + { + "role": "assistant", + "content": "Including the skins has a moderate effect on the texture - it's slightly thicker and more opaque. You get the feeling there's just more stuff in it" + }, + { + "role": "user", + "content": "Does it change the flavor?" + } + ], + "answers": [ + "As long as you're cooking it fairly long, though, there's not a very noticeable difference in flavor", + "As long as you're cooking it fairly long, though, there's not a very noticeable difference in flavor", + "I definitely prefer having the skins in, for both flavor and texture", + "Including the skins has a moderate effect on the texture - it's slightly thicker and more opaque. You get the feeling there's just more stuff in it." + ] + }, + { + "ctxs": [ + { + "title": "Should I separate grape skins when making jam?", + "text": "I did actually do two batches with the two methods within a few weeks of asking the question.Just cooking it all together, then removing the skins and seeds with a food mill, is definitely a lot faster. Removing the skins first then pureeing, so that you only remove the seeds later... well, though it is easy to remove the skin from each individual grape, time-consuming is an understatement unless you're making small quantities. It took me a few hours for (if I recall correctly) 10-15 pounds of grapes.Including the skins has a moderate effect on the texture - it's slightly thicker and more opaque. You get the feeling there's just more stuff in it. As long as you're cooking it fairly long, though, there's not a very noticeable difference in flavor. On the other hand, if you're using a recipe with pectin instead of cooking it down until it sets, I definitely prefer having the skins in, for both flavor and texture.So there's some personal preference involved; I do rather like the texture with the pureed skins. But if you're doing large quantities, and the grapes are on the small side, and you don't have help, you might want to skip it." + } + ], + "messages": [ + { + "role": "user", + "content": "Should I separate grape skins when making jam?" + }, + { + "role": "assistant", + "content": "I do rather like the texture with the pureed skins. But if you're doing large quantities, and the grapes are on the small side, and you don't have help, you might want to skip it" + }, + { + "role": "user", + "content": "What is the best way to separate the skins?" + }, + { + "role": "assistant", + "content": "Just cooking it all together, then removing the skins and seeds with a food mill, is definitely a lot faster" + }, + { + "role": "user", + "content": "Is there a reason to separate them versus keeping them intact?" + }, + { + "role": "assistant", + "content": "Including the skins has a moderate effect on the texture - it's slightly thicker and more opaque. You get the feeling there's just more stuff in it" + }, + { + "role": "user", + "content": "Does it change the flavor?" + }, + { + "role": "assistant", + "content": "As long as you're cooking it fairly long, though, there's not a very noticeable difference in flavor" + }, + { + "role": "user", + "content": "How long should I cook it?" + } + ], + "answers": [ + "if you're using a recipe with pectin instead of cooking it down until it sets, I definitely prefer having the skins in, for both flavor and texture", + "if you're using a recipe with pectin instead of cooking it down until it sets, I definitely prefer having the skins in, for both flavor and texture", + "if you're using a recipe with pectin instead of cooking it down until it sets, I definitely prefer having the skins in, for both flavor and texture", + "It took me a few hours for (if I recall correctly) 10-15 pounds of grapes." + ] + }, + { + "ctxs": [ + { + "title": "Should I separate grape skins when making jam?", + "text": "I did actually do two batches with the two methods within a few weeks of asking the question.Just cooking it all together, then removing the skins and seeds with a food mill, is definitely a lot faster. Removing the skins first then pureeing, so that you only remove the seeds later... well, though it is easy to remove the skin from each individual grape, time-consuming is an understatement unless you're making small quantities. It took me a few hours for (if I recall correctly) 10-15 pounds of grapes.Including the skins has a moderate effect on the texture - it's slightly thicker and more opaque. You get the feeling there's just more stuff in it. As long as you're cooking it fairly long, though, there's not a very noticeable difference in flavor. On the other hand, if you're using a recipe with pectin instead of cooking it down until it sets, I definitely prefer having the skins in, for both flavor and texture.So there's some personal preference involved; I do rather like the texture with the pureed skins. But if you're doing large quantities, and the grapes are on the small side, and you don't have help, you might want to skip it." + } + ], + "messages": [ + { + "role": "user", + "content": "Should I separate grape skins when making jam?" + }, + { + "role": "assistant", + "content": "I do rather like the texture with the pureed skins. But if you're doing large quantities, and the grapes are on the small side, and you don't have help, you might want to skip it" + }, + { + "role": "user", + "content": "What is the best way to separate the skins?" + }, + { + "role": "assistant", + "content": "Just cooking it all together, then removing the skins and seeds with a food mill, is definitely a lot faster" + }, + { + "role": "user", + "content": "Is there a reason to separate them versus keeping them intact?" + }, + { + "role": "assistant", + "content": "Including the skins has a moderate effect on the texture - it's slightly thicker and more opaque. You get the feeling there's just more stuff in it" + }, + { + "role": "user", + "content": "Does it change the flavor?" + }, + { + "role": "assistant", + "content": "As long as you're cooking it fairly long, though, there's not a very noticeable difference in flavor" + }, + { + "role": "user", + "content": "How long should I cook it?" + }, + { + "role": "assistant", + "content": "if you're using a recipe with pectin instead of cooking it down until it sets, I definitely prefer having the skins in, for both flavor and texture" + }, + { + "role": "user", + "content": "Is a food mill the only way to remove the skins and seeds?" + } + ], + "answers": [ + "hough it is easy to remove the skin from each individual grape, time-consuming is an understatement unless you're making small quantities. It took me a few hours", + "hough it is easy to remove the skin from each individual grape, time-consuming is an understatement unless you're making small quantities. It took me a few hours", + "hough it is easy to remove the skin from each individual grape, time-consuming is an understatement unless you're making small quantities. It took me a few hours", + "removing the skins and seeds with a food mill, is definitely a lot faster." + ] + }, + { + "ctxs": [ + { + "title": "Is the SS Stovetop Espresso Maker from CafeCoffeeDay a Moka pot?", + "text": "Yes, It's a Moka Pot.Despite the name, you can't prepare espresso coffee in that pot.The coffee that you can prepare with the Moka pot is not even close to an Espresso. The pressure is key to extract the coffe aroma and to produce the cream. The Espresso requires 7 grams of coffee powder and high pressure 90\u00b0C water to produce 25ml coffe (cream included). There's no way to do such a thing with a Moka pot.With a Moka pot, you will get a coffee, which is not Expresso but is also a coffe which is widely drink in Italy (at home, usually). It's different from Espresso but, in my opinion, good. It has it's own taste. The closest thing to an Espresso you can get, if you woUld like to go that way, is a small amount of coffee, but you won't get the same flavour, nor the density." + } + ], + "messages": [ + { + "role": "user", + "content": "Is the SS Stovetop Espresso Maker from CafeCoffeeDay a Moka pot?" + } + ], + "answers": [ + "It's a Moka Pot.Despite the name, you can't prepare espresso coffee in that pot", + "It's a Moka Pot.Despite the name, you can't prepare espresso coffee in that pot", + "Yes, It's a Moka Pot.", + "It's a Moka Pot" + ] + }, + { + "ctxs": [ + { + "title": "Is the SS Stovetop Espresso Maker from CafeCoffeeDay a Moka pot?", + "text": "Yes, It's a Moka Pot.Despite the name, you can't prepare espresso coffee in that pot.The coffee that you can prepare with the Moka pot is not even close to an Espresso. The pressure is key to extract the coffe aroma and to produce the cream. The Espresso requires 7 grams of coffee powder and high pressure 90\u00b0C water to produce 25ml coffe (cream included). There's no way to do such a thing with a Moka pot.With a Moka pot, you will get a coffee, which is not Expresso but is also a coffe which is widely drink in Italy (at home, usually). It's different from Espresso but, in my opinion, good. It has it's own taste. The closest thing to an Espresso you can get, if you woUld like to go that way, is a small amount of coffee, but you won't get the same flavour, nor the density." + } + ], + "messages": [ + { + "role": "user", + "content": "Is the SS Stovetop Espresso Maker from CafeCoffeeDay a Moka pot?" + }, + { + "role": "assistant", + "content": "It's a Moka Pot.Despite the name, you can't prepare espresso coffee in that pot" + }, + { + "role": "user", + "content": "can only moka pot style coffee be prepared in it then?" + } + ], + "answers": [ + "With a Moka pot, you will get a coffee, which is not Expresso but is also a coffe which is widely drink in Italy (at home, usually", + "With a Moka pot, you will get a coffee, which is not Expresso but is also a coffe which is widely drink in Italy (at home, usually", + "Yes, It's a Moka Pot", + "With a Moka pot, you will get a coffee, which is not Expresso but is also a coffe which is widely drink in Italy (at home, usually" + ] + }, + { + "ctxs": [ + { + "title": "Is the SS Stovetop Espresso Maker from CafeCoffeeDay a Moka pot?", + "text": "Yes, It's a Moka Pot.Despite the name, you can't prepare espresso coffee in that pot.The coffee that you can prepare with the Moka pot is not even close to an Espresso. The pressure is key to extract the coffe aroma and to produce the cream. The Espresso requires 7 grams of coffee powder and high pressure 90\u00b0C water to produce 25ml coffe (cream included). There's no way to do such a thing with a Moka pot.With a Moka pot, you will get a coffee, which is not Expresso but is also a coffe which is widely drink in Italy (at home, usually). It's different from Espresso but, in my opinion, good. It has it's own taste. The closest thing to an Espresso you can get, if you woUld like to go that way, is a small amount of coffee, but you won't get the same flavour, nor the density." + } + ], + "messages": [ + { + "role": "user", + "content": "Is the SS Stovetop Espresso Maker from CafeCoffeeDay a Moka pot?" + }, + { + "role": "assistant", + "content": "It's a Moka Pot.Despite the name, you can't prepare espresso coffee in that pot" + }, + { + "role": "user", + "content": "can only moka pot style coffee be prepared in it then?" + }, + { + "role": "assistant", + "content": "With a Moka pot, you will get a coffee, which is not Expresso but is also a coffe which is widely drink in Italy (at home, usually" + }, + { + "role": "user", + "content": "can you tell me anything else about it?" + } + ], + "answers": [ + "It's different from Espresso but, in my opinion, good. It has it's own taste", + "It's different from Espresso but, in my opinion, good. It has it's own taste", + "The pressure is key to extract the coffe aroma and to produce the cream.", + "It's different from Espresso but, in my opinion, good. It has it's own taste. The closest thing to an Espresso you can get" + ] + }, + { + "ctxs": [ + { + "title": "Cooking Chicken in Cooker Versus Pan?", + "text": "To answer your question about pressure cooker vs pan cooking, the answer is...it depends.You're right about the pressure cooker speeding things up. And if your recipe is pretty basic, you probably won't notice much of a difference in flavor between your pressure cooker method and a slow pan cooking.But if there are a lot of spices and time for flavors to meld, maybe even different spices added over the cooking time, then the slow pan method is going to make a difference. While the pressure cooker will make things cook faster, it won't necessarily make the flavors extract dramatically quicker, so you may find that the flavor hasn't really peaked in the shorter cooking time. Or if you expect wine, for instance, to permeate into the meat, it will do more of that over a longer cooking time, than the short, but more intense time that your food spends in a pressure cooker.An easy way to decide might be to think about if you have one of those recipes that is \"better the next day\". That recipe is likely to benefit from the low slow pan cooking.In the end, your best bet is to make it twice, in a reasonably short space of time, and then decide for yourself. But there are some days when you just need to get the food on the table, and as you've experienced, the pressure cooker is one of the greatest kitchen time savers I know." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the downside of cooking chicken in a pressure cooker?" + } + ], + "answers": [ + "it won't necessarily make the flavors extract dramatically quicker, so you may find that the flavor hasn't really peaked in the shorter cooking time", + "it won't necessarily make the flavors extract dramatically quicker, so you may find that the flavor hasn't really peaked in the shorter cooking time", + "While the pressure cooker will make things cook faster, it won't necessarily make the flavors extract dramatically quicker, so you may find that the flavor hasn't really peaked", + "And if your recipe is pretty basic, you probably won't notice much of a difference in flavor between your pressure cooker method and a slow pan cooking." + ] + }, + { + "ctxs": [ + { + "title": "Cooking Chicken in Cooker Versus Pan?", + "text": "To answer your question about pressure cooker vs pan cooking, the answer is...it depends.You're right about the pressure cooker speeding things up. And if your recipe is pretty basic, you probably won't notice much of a difference in flavor between your pressure cooker method and a slow pan cooking.But if there are a lot of spices and time for flavors to meld, maybe even different spices added over the cooking time, then the slow pan method is going to make a difference. While the pressure cooker will make things cook faster, it won't necessarily make the flavors extract dramatically quicker, so you may find that the flavor hasn't really peaked in the shorter cooking time. Or if you expect wine, for instance, to permeate into the meat, it will do more of that over a longer cooking time, than the short, but more intense time that your food spends in a pressure cooker.An easy way to decide might be to think about if you have one of those recipes that is \"better the next day\". That recipe is likely to benefit from the low slow pan cooking.In the end, your best bet is to make it twice, in a reasonably short space of time, and then decide for yourself. But there are some days when you just need to get the food on the table, and as you've experienced, the pressure cooker is one of the greatest kitchen time savers I know." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the downside of cooking chicken in a pressure cooker?" + }, + { + "role": "assistant", + "content": "it won't necessarily make the flavors extract dramatically quicker, so you may find that the flavor hasn't really peaked in the shorter cooking time" + }, + { + "role": "user", + "content": "So the taste is different than chicken done in a pan?" + } + ], + "answers": [ + "hen the slow pan method is going to make a difference", + "hen the slow pan method is going to make a difference", + "the answer is...it depends", + "if your recipe is pretty basic, you probably won't notice much of a difference in flavor between your pressure cooker method and a slow pan cooking." + ] + }, + { + "ctxs": [ + { + "title": "Stir-frying: how much of the oil evaporates?", + "text": "The boiling point of most cooking oils is much higher than their smoke points. The boiling point of olive oil, for example, is around 300\u00b0C (572\u00b0F), which is hotter than the temperature of a pan on a typical residential range/cooktop. With that said, alcohols and esters which make up the flavor and fragrance of the oil will have lower boiling points and will therefore evaporate. That should not significantly alter the nutritional content of the oil. Furthermore, much of the perceived loss of oil is likely due to a combination of absorption of the oil into the items being fried, and also due to splatter. The latter cannot be easily quantified due to its connection with the cooking vessel and the technique of the cook." + } + ], + "messages": [ + { + "role": "user", + "content": "How much oil evaporates when stir-frying?" + } + ], + "answers": [ + "cannot be easily quantified due to its connection with the cooking vessel and the technique of the cook", + "cannot be easily quantified due to its connection with the cooking vessel and the technique of the cook", + "cannot be easily quantified due to its connection with the cooking vessel and the technique of the cook", + "cannot be easily quantified due to its connection with the cooking vessel and the technique of the cook" + ] + }, + { + "ctxs": [ + { + "title": "Stir-frying: how much of the oil evaporates?", + "text": "The boiling point of most cooking oils is much higher than their smoke points. The boiling point of olive oil, for example, is around 300\u00b0C (572\u00b0F), which is hotter than the temperature of a pan on a typical residential range/cooktop. With that said, alcohols and esters which make up the flavor and fragrance of the oil will have lower boiling points and will therefore evaporate. That should not significantly alter the nutritional content of the oil. Furthermore, much of the perceived loss of oil is likely due to a combination of absorption of the oil into the items being fried, and also due to splatter. The latter cannot be easily quantified due to its connection with the cooking vessel and the technique of the cook." + } + ], + "messages": [ + { + "role": "user", + "content": "How much oil evaporates when stir-frying?" + }, + { + "role": "assistant", + "content": "cannot be easily quantified due to its connection with the cooking vessel and the technique of the cook" + }, + { + "role": "user", + "content": "Does this affect the nutrition value?" + } + ], + "answers": [ + "That should not significantly alter the nutritional content of the oil", + "That should not significantly alter the nutritional content of the oil", + "That should not significantly alter the nutritional content of the oil.", + "That should not significantly alter the nutritional content of the oil" + ] + }, + { + "ctxs": [ + { + "title": "Stir-frying: how much of the oil evaporates?", + "text": "The boiling point of most cooking oils is much higher than their smoke points. The boiling point of olive oil, for example, is around 300\u00b0C (572\u00b0F), which is hotter than the temperature of a pan on a typical residential range/cooktop. With that said, alcohols and esters which make up the flavor and fragrance of the oil will have lower boiling points and will therefore evaporate. That should not significantly alter the nutritional content of the oil. Furthermore, much of the perceived loss of oil is likely due to a combination of absorption of the oil into the items being fried, and also due to splatter. The latter cannot be easily quantified due to its connection with the cooking vessel and the technique of the cook." + } + ], + "messages": [ + { + "role": "user", + "content": "How much oil evaporates when stir-frying?" + }, + { + "role": "assistant", + "content": "cannot be easily quantified due to its connection with the cooking vessel and the technique of the cook" + }, + { + "role": "user", + "content": "Does this affect the nutrition value?" + }, + { + "role": "assistant", + "content": "That should not significantly alter the nutritional content of the oil" + }, + { + "role": "user", + "content": "Does oil evaporation depend on the type of oil?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Jerk vegetable?", + "text": "Along with justkt, I wonder if you'd be willing to go with a vegetarian protein, rather than a vegetable--I think of seitan (made from wheat gluten) or paneer (a mild cheese, used in a lot of Indian cooking). They're both remarkably easy to make, delicious, pick up flavors well. They both have hearty, tooth textures that would be satisfying." + } + ], + "messages": [ + { + "role": "user", + "content": "what is a Jerk vegetable?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Jerk vegetable?", + "text": "Along with justkt, I wonder if you'd be willing to go with a vegetarian protein, rather than a vegetable--I think of seitan (made from wheat gluten) or paneer (a mild cheese, used in a lot of Indian cooking). They're both remarkably easy to make, delicious, pick up flavors well. They both have hearty, tooth textures that would be satisfying." + } + ], + "messages": [ + { + "role": "user", + "content": "what is a Jerk vegetable?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "how do I cook jerk chicken?" + } + ], + "answers": [ + "I wonder if you'd be willing to go with a vegetarian protein, rather than a vegetable", + "I wonder if you'd be willing to go with a vegetarian protein, rather than a vegetable", + "I wonder if you'd be willing to go with a vegetarian protein, rather than a vegetable", + "I wonder if you'd be willing to go with a vegetarian protein, rather than a vegetable" + ] + }, + { + "ctxs": [ + { + "title": "Jerk vegetable?", + "text": "Along with justkt, I wonder if you'd be willing to go with a vegetarian protein, rather than a vegetable--I think of seitan (made from wheat gluten) or paneer (a mild cheese, used in a lot of Indian cooking). They're both remarkably easy to make, delicious, pick up flavors well. They both have hearty, tooth textures that would be satisfying." + } + ], + "messages": [ + { + "role": "user", + "content": "what is a Jerk vegetable?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "how do I cook jerk chicken?" + }, + { + "role": "assistant", + "content": "I wonder if you'd be willing to go with a vegetarian protein, rather than a vegetable" + }, + { + "role": "user", + "content": "Any suggestions as to what vegetable could be used?" + } + ], + "answers": [ + "I think of seitan (made from wheat gluten", + "I think of seitan (made from wheat gluten", + "I think of seitan (made from wheat gluten", + "I wonder if you'd be willing to go with a vegetarian protein, rather than a vegetable--I think of seitan (made from wheat gluten) or paneer (a mild cheese, used in a lot of Indian cooking)." + ] + }, + { + "ctxs": [ + { + "title": "Jerk vegetable?", + "text": "Along with justkt, I wonder if you'd be willing to go with a vegetarian protein, rather than a vegetable--I think of seitan (made from wheat gluten) or paneer (a mild cheese, used in a lot of Indian cooking). They're both remarkably easy to make, delicious, pick up flavors well. They both have hearty, tooth textures that would be satisfying." + } + ], + "messages": [ + { + "role": "user", + "content": "what is a Jerk vegetable?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "how do I cook jerk chicken?" + }, + { + "role": "assistant", + "content": "I wonder if you'd be willing to go with a vegetarian protein, rather than a vegetable" + }, + { + "role": "user", + "content": "Any suggestions as to what vegetable could be used?" + }, + { + "role": "assistant", + "content": "I think of seitan (made from wheat gluten" + }, + { + "role": "user", + "content": "why is seitan a good choice?" + } + ], + "answers": [ + "easy to make, delicious, pick up flavors well", + "easy to make, delicious, pick up flavors well", + "remarkably easy to make, delicious, pick up flavors well.", + "easy to make, delicious, pick up flavors well" + ] + }, + { + "ctxs": [ + { + "title": "Jerk vegetable?", + "text": "Along with justkt, I wonder if you'd be willing to go with a vegetarian protein, rather than a vegetable--I think of seitan (made from wheat gluten) or paneer (a mild cheese, used in a lot of Indian cooking). They're both remarkably easy to make, delicious, pick up flavors well. They both have hearty, tooth textures that would be satisfying." + } + ], + "messages": [ + { + "role": "user", + "content": "what is a Jerk vegetable?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "how do I cook jerk chicken?" + }, + { + "role": "assistant", + "content": "I wonder if you'd be willing to go with a vegetarian protein, rather than a vegetable" + }, + { + "role": "user", + "content": "Any suggestions as to what vegetable could be used?" + }, + { + "role": "assistant", + "content": "I think of seitan (made from wheat gluten" + }, + { + "role": "user", + "content": "why is seitan a good choice?" + }, + { + "role": "assistant", + "content": "easy to make, delicious, pick up flavors well" + }, + { + "role": "user", + "content": "what dishes does it flavor well?" + } + ], + "answers": [ + "hearty, tooth textures that would be satisfying", + "hearty, tooth textures that would be satisfying", + "hearty, tooth textures that would be satisfying", + "hearty, tooth textures that would be satisfying" + ] + }, + { + "ctxs": [ + { + "title": "Jerk vegetable?", + "text": "Along with justkt, I wonder if you'd be willing to go with a vegetarian protein, rather than a vegetable--I think of seitan (made from wheat gluten) or paneer (a mild cheese, used in a lot of Indian cooking). They're both remarkably easy to make, delicious, pick up flavors well. They both have hearty, tooth textures that would be satisfying." + } + ], + "messages": [ + { + "role": "user", + "content": "what is a Jerk vegetable?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "how do I cook jerk chicken?" + }, + { + "role": "assistant", + "content": "I wonder if you'd be willing to go with a vegetarian protein, rather than a vegetable" + }, + { + "role": "user", + "content": "Any suggestions as to what vegetable could be used?" + }, + { + "role": "assistant", + "content": "I think of seitan (made from wheat gluten" + }, + { + "role": "user", + "content": "why is seitan a good choice?" + }, + { + "role": "assistant", + "content": "easy to make, delicious, pick up flavors well" + }, + { + "role": "user", + "content": "what dishes does it flavor well?" + }, + { + "role": "assistant", + "content": "hearty, tooth textures that would be satisfying" + }, + { + "role": "user", + "content": "could I make sauces with it?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Jerk vegetable?", + "text": "Along with justkt, I wonder if you'd be willing to go with a vegetarian protein, rather than a vegetable--I think of seitan (made from wheat gluten) or paneer (a mild cheese, used in a lot of Indian cooking). They're both remarkably easy to make, delicious, pick up flavors well. They both have hearty, tooth textures that would be satisfying." + } + ], + "messages": [ + { + "role": "user", + "content": "what is a Jerk vegetable?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "how do I cook jerk chicken?" + }, + { + "role": "assistant", + "content": "I wonder if you'd be willing to go with a vegetarian protein, rather than a vegetable" + }, + { + "role": "user", + "content": "Any suggestions as to what vegetable could be used?" + }, + { + "role": "assistant", + "content": "I think of seitan (made from wheat gluten" + }, + { + "role": "user", + "content": "why is seitan a good choice?" + }, + { + "role": "assistant", + "content": "easy to make, delicious, pick up flavors well" + }, + { + "role": "user", + "content": "what dishes does it flavor well?" + }, + { + "role": "assistant", + "content": "hearty, tooth textures that would be satisfying" + }, + { + "role": "user", + "content": "could I make sauces with it?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "what is a tip I can use for cooking with seitan?" + } + ], + "answers": [ + "paneer (a mild cheese, used in a lot of Indian cooking", + "paneer (a mild cheese, used in a lot of Indian cooking", + "paneer (a mild cheese, used in a lot of Indian cooking", + "paneer (a mild cheese, used in a lot of Indian cooking" + ] + }, + { + "ctxs": [ + { + "title": "Is unnecessary refrigeration problematic?", + "text": "Just to clarify a couple of things that others have said -The skin of any vegetable or fruit has natural defences against microorganisms, particularly moulds - if you wash your food the minute you get it home, you reduce its keeping qualities. Wash things as needed, immediately before using or eating them, and they will keep longer than if you wash them in bulk. Never neglect the washing, because they may have been sprayed with something to improve their shelf life - and remember this includes things like the peel of citrus fruits, which is often ignored by the pros.It is a fact that chilling foods can initiate mould growth, which will manifest itself quite quickly if the temperature is raised. If food was chilled when you bought it, keep it that way and the mould growth will be slowed down. If you put it in the chiller, keep it there until you use it.If you bought food at room temperature and it quickly goes mouldy, you can usually bet that it was chilled in transit." + } + ], + "messages": [ + { + "role": "user", + "content": "Is unnecessary refrigeration problematic?" + } + ], + "answers": [ + "If you bought food at room temperature and it quickly goes mouldy, you can usually bet that it was chilled in transit", + "If you bought food at room temperature and it quickly goes mouldy, you can usually bet that it was chilled in transit", + "It is a fact that chilling foods can initiate mould growth, which will manifest itself quite quickly if the temperature is raised.", + "It is a fact that chilling foods can initiate mould growth" + ] + }, + { + "ctxs": [ + { + "title": "Is unnecessary refrigeration problematic?", + "text": "Just to clarify a couple of things that others have said -The skin of any vegetable or fruit has natural defences against microorganisms, particularly moulds - if you wash your food the minute you get it home, you reduce its keeping qualities. Wash things as needed, immediately before using or eating them, and they will keep longer than if you wash them in bulk. Never neglect the washing, because they may have been sprayed with something to improve their shelf life - and remember this includes things like the peel of citrus fruits, which is often ignored by the pros.It is a fact that chilling foods can initiate mould growth, which will manifest itself quite quickly if the temperature is raised. If food was chilled when you bought it, keep it that way and the mould growth will be slowed down. If you put it in the chiller, keep it there until you use it.If you bought food at room temperature and it quickly goes mouldy, you can usually bet that it was chilled in transit." + } + ], + "messages": [ + { + "role": "user", + "content": "Is unnecessary refrigeration problematic?" + }, + { + "role": "assistant", + "content": "If you bought food at room temperature and it quickly goes mouldy, you can usually bet that it was chilled in transit" + }, + { + "role": "user", + "content": "What is a problem that can happen?" + } + ], + "answers": [ + "It is a fact that chilling foods can initiate mould growth, which will manifest itself quite quickly if the temperature is raised", + "It is a fact that chilling foods can initiate mould growth, which will manifest itself quite quickly if the temperature is raised", + "hilling foods can initiate mould growth, which will manifest itself quite quickly if the temperature is raised.", + "It is a fact that chilling foods can initiate mould growth, which will manifest itself quite quickly if the temperature is raised" + ] + }, + { + "ctxs": [ + { + "title": "Is unnecessary refrigeration problematic?", + "text": "Just to clarify a couple of things that others have said -The skin of any vegetable or fruit has natural defences against microorganisms, particularly moulds - if you wash your food the minute you get it home, you reduce its keeping qualities. Wash things as needed, immediately before using or eating them, and they will keep longer than if you wash them in bulk. Never neglect the washing, because they may have been sprayed with something to improve their shelf life - and remember this includes things like the peel of citrus fruits, which is often ignored by the pros.It is a fact that chilling foods can initiate mould growth, which will manifest itself quite quickly if the temperature is raised. If food was chilled when you bought it, keep it that way and the mould growth will be slowed down. If you put it in the chiller, keep it there until you use it.If you bought food at room temperature and it quickly goes mouldy, you can usually bet that it was chilled in transit." + } + ], + "messages": [ + { + "role": "user", + "content": "Is unnecessary refrigeration problematic?" + }, + { + "role": "assistant", + "content": "If you bought food at room temperature and it quickly goes mouldy, you can usually bet that it was chilled in transit" + }, + { + "role": "user", + "content": "What is a problem that can happen?" + }, + { + "role": "assistant", + "content": "It is a fact that chilling foods can initiate mould growth, which will manifest itself quite quickly if the temperature is raised" + }, + { + "role": "user", + "content": "What foods does this happen with?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is unnecessary refrigeration problematic?", + "text": "Just to clarify a couple of things that others have said -The skin of any vegetable or fruit has natural defences against microorganisms, particularly moulds - if you wash your food the minute you get it home, you reduce its keeping qualities. Wash things as needed, immediately before using or eating them, and they will keep longer than if you wash them in bulk. Never neglect the washing, because they may have been sprayed with something to improve their shelf life - and remember this includes things like the peel of citrus fruits, which is often ignored by the pros.It is a fact that chilling foods can initiate mould growth, which will manifest itself quite quickly if the temperature is raised. If food was chilled when you bought it, keep it that way and the mould growth will be slowed down. If you put it in the chiller, keep it there until you use it.If you bought food at room temperature and it quickly goes mouldy, you can usually bet that it was chilled in transit." + } + ], + "messages": [ + { + "role": "user", + "content": "Is unnecessary refrigeration problematic?" + }, + { + "role": "assistant", + "content": "If you bought food at room temperature and it quickly goes mouldy, you can usually bet that it was chilled in transit" + }, + { + "role": "user", + "content": "What is a problem that can happen?" + }, + { + "role": "assistant", + "content": "It is a fact that chilling foods can initiate mould growth, which will manifest itself quite quickly if the temperature is raised" + }, + { + "role": "user", + "content": "What foods does this happen with?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What else can happen from unnecessary refrigeration?" + } + ], + "answers": [ + "t is a fact that chilling foods can initiate mould growth", + "t is a fact that chilling foods can initiate mould growth", + "It is a fact that chilling foods can initiate mould growth, which will manifest itself quite quickly if the temperature is raised.", + "t is a fact that chilling foods can initiate mould growth" + ] + }, + { + "ctxs": [ + { + "title": "Is unnecessary refrigeration problematic?", + "text": "Just to clarify a couple of things that others have said -The skin of any vegetable or fruit has natural defences against microorganisms, particularly moulds - if you wash your food the minute you get it home, you reduce its keeping qualities. Wash things as needed, immediately before using or eating them, and they will keep longer than if you wash them in bulk. Never neglect the washing, because they may have been sprayed with something to improve their shelf life - and remember this includes things like the peel of citrus fruits, which is often ignored by the pros.It is a fact that chilling foods can initiate mould growth, which will manifest itself quite quickly if the temperature is raised. If food was chilled when you bought it, keep it that way and the mould growth will be slowed down. If you put it in the chiller, keep it there until you use it.If you bought food at room temperature and it quickly goes mouldy, you can usually bet that it was chilled in transit." + } + ], + "messages": [ + { + "role": "user", + "content": "Is unnecessary refrigeration problematic?" + }, + { + "role": "assistant", + "content": "If you bought food at room temperature and it quickly goes mouldy, you can usually bet that it was chilled in transit" + }, + { + "role": "user", + "content": "What is a problem that can happen?" + }, + { + "role": "assistant", + "content": "It is a fact that chilling foods can initiate mould growth, which will manifest itself quite quickly if the temperature is raised" + }, + { + "role": "user", + "content": "What foods does this happen with?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What else can happen from unnecessary refrigeration?" + }, + { + "role": "assistant", + "content": "t is a fact that chilling foods can initiate mould growth" + }, + { + "role": "user", + "content": "How fast does the mold growth happen?" + } + ], + "answers": [ + "itself quite quickly if the temperature is raised", + "itself quite quickly if the temperature is raised", + "itself quite quickly if the temperature is raised", + "itself quite quickly if the temperature is raised" + ] + }, + { + "ctxs": [ + { + "title": "Is unnecessary refrigeration problematic?", + "text": "Just to clarify a couple of things that others have said -The skin of any vegetable or fruit has natural defences against microorganisms, particularly moulds - if you wash your food the minute you get it home, you reduce its keeping qualities. Wash things as needed, immediately before using or eating them, and they will keep longer than if you wash them in bulk. Never neglect the washing, because they may have been sprayed with something to improve their shelf life - and remember this includes things like the peel of citrus fruits, which is often ignored by the pros.It is a fact that chilling foods can initiate mould growth, which will manifest itself quite quickly if the temperature is raised. If food was chilled when you bought it, keep it that way and the mould growth will be slowed down. If you put it in the chiller, keep it there until you use it.If you bought food at room temperature and it quickly goes mouldy, you can usually bet that it was chilled in transit." + } + ], + "messages": [ + { + "role": "user", + "content": "Is unnecessary refrigeration problematic?" + }, + { + "role": "assistant", + "content": "If you bought food at room temperature and it quickly goes mouldy, you can usually bet that it was chilled in transit" + }, + { + "role": "user", + "content": "What is a problem that can happen?" + }, + { + "role": "assistant", + "content": "It is a fact that chilling foods can initiate mould growth, which will manifest itself quite quickly if the temperature is raised" + }, + { + "role": "user", + "content": "What foods does this happen with?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What else can happen from unnecessary refrigeration?" + }, + { + "role": "assistant", + "content": "t is a fact that chilling foods can initiate mould growth" + }, + { + "role": "user", + "content": "How fast does the mold growth happen?" + }, + { + "role": "assistant", + "content": "itself quite quickly if the temperature is raised" + }, + { + "role": "user", + "content": "How high does the temperature have to get for mold to grow?" + } + ], + "answers": [ + "chilled", + "chilled", + "chilled", + "chilled" + ] + }, + { + "ctxs": [ + { + "title": "Can I use meat thermometers to measure room and oven temperature?", + "text": "A meat thermometer is a device that can be left in food in the oven, the thermapop is not a meat thermometer because the plastic casing and electronic are not oven safe. If you put your thermapop in the oven and left it there you'd destroy it. You could use it to measure air temperature outside the oven without a problem, although you'd use up the battery quickly if you left it on constantly. The two most widely available meat thermometer types are mechanical ones which stick into the meat and have a dial you can read, and electronic ones which have a probe on a wire which goes into the meat in the oven. Either type can be used to measure oven temperature, you just put the probe in the oven without being in meat. Given how dirt cheap oven thermometers and room thermometers are these days there's not much net gain though, you may as well invest a small amount of money in the right tool for the right job." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I use meat thermometers to measure room and oven temperature?" + } + ], + "answers": [ + "Given how dirt cheap oven thermometers and room thermometers are these days there's not much net gain though, you may as well invest a small amount of money in the right tool for the right job", + "Given how dirt cheap oven thermometers and room thermometers are these days there's not much net gain though, you may as well invest a small amount of money in the right tool for the right job", + "If you put your thermapop in the oven and left it there you'd destroy it", + "If you put your thermapop in the oven and left it there you'd destroy it. You could use it to measure air temperature outside the oven" + ] + }, + { + "ctxs": [ + { + "title": "Can I use meat thermometers to measure room and oven temperature?", + "text": "A meat thermometer is a device that can be left in food in the oven, the thermapop is not a meat thermometer because the plastic casing and electronic are not oven safe. If you put your thermapop in the oven and left it there you'd destroy it. You could use it to measure air temperature outside the oven without a problem, although you'd use up the battery quickly if you left it on constantly. The two most widely available meat thermometer types are mechanical ones which stick into the meat and have a dial you can read, and electronic ones which have a probe on a wire which goes into the meat in the oven. Either type can be used to measure oven temperature, you just put the probe in the oven without being in meat. Given how dirt cheap oven thermometers and room thermometers are these days there's not much net gain though, you may as well invest a small amount of money in the right tool for the right job." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I use meat thermometers to measure room and oven temperature?" + }, + { + "role": "assistant", + "content": "Given how dirt cheap oven thermometers and room thermometers are these days there's not much net gain though, you may as well invest a small amount of money in the right tool for the right job" + }, + { + "role": "user", + "content": "What is the difference between the two types?" + } + ], + "answers": [ + "A meat thermometer is a device that can be left in food in the oven", + "A meat thermometer is a device that can be left in food in the oven", + "types are mechanical ones which stick into the meat and have a dial you can read, and electronic ones which have a probe on a wire which goes into the meat in the oven", + "A meat thermometer is a device that can be left in food in the oven, the thermapop is not a meat thermometer because the plastic casing and electronic are not oven safe" + ] + }, + { + "ctxs": [ + { + "title": "Squeezing excess water from seaweed", + "text": "Most guides I've seen recommend a salad spinner after the initial draining/squeezing. I've never had trouble with that method.Failing that, I guess you could blot or squeeze it with paper towels; that's what I used to do with lettuce before I had a spinner, and it works... sort of... but not as well, and you'll go through a lot of paper towels that way.Given that we are talking about seaweed here, I wouldn't try to get it perfectly dry. Restaurants actually use specialized (and very expensive) automatic \"vegetable dryers\" that I believe operate on a similar concept as a clothes dryer. You're not going to get that kind of result at home. Just squeeze or spin-dry enough to get it past the \"sopping\" stage.It's also possible that you soaked it too long. More than a few minutes and it will just turn to mush, which may have been your problem. I've seen at least one ridiculous recipe for seaweed salad calling for a 5-minute rinse and a 15+ minute soak, which is pretty much guaranteed to give you slime." + } + ], + "messages": [ + { + "role": "user", + "content": "How do you squeeze excess water from seaweed?" + } + ], + "answers": [ + "a salad spinner after the initial draining/squeezing", + "a salad spinner after the initial draining/squeezing", + "Most guides I've seen recommend a salad spinner after the initial draining/squeezing. I've never had trouble with that method.", + "Most guides I've seen recommend a salad spinner after the initial draining/squeezing. I've never had trouble with that method.Failing that, I guess you could blot or squeeze it with paper towels" + ] + }, + { + "ctxs": [ + { + "title": "Squeezing excess water from seaweed", + "text": "Most guides I've seen recommend a salad spinner after the initial draining/squeezing. I've never had trouble with that method.Failing that, I guess you could blot or squeeze it with paper towels; that's what I used to do with lettuce before I had a spinner, and it works... sort of... but not as well, and you'll go through a lot of paper towels that way.Given that we are talking about seaweed here, I wouldn't try to get it perfectly dry. Restaurants actually use specialized (and very expensive) automatic \"vegetable dryers\" that I believe operate on a similar concept as a clothes dryer. You're not going to get that kind of result at home. Just squeeze or spin-dry enough to get it past the \"sopping\" stage.It's also possible that you soaked it too long. More than a few minutes and it will just turn to mush, which may have been your problem. I've seen at least one ridiculous recipe for seaweed salad calling for a 5-minute rinse and a 15+ minute soak, which is pretty much guaranteed to give you slime." + } + ], + "messages": [ + { + "role": "user", + "content": "How do you squeeze excess water from seaweed?" + }, + { + "role": "assistant", + "content": "a salad spinner after the initial draining/squeezing" + }, + { + "role": "user", + "content": "If I don't have a salad spinner is there another option?" + } + ], + "answers": [ + "blot or squeeze it with paper towels", + "blot or squeeze it with paper towels", + "I guess you could blot or squeeze it with paper towels", + "guess you could blot or squeeze it with paper towels; that's what I used to do with lettuce before I had a spinner, and it works." + ] + }, + { + "ctxs": [ + { + "title": "Squeezing excess water from seaweed", + "text": "Most guides I've seen recommend a salad spinner after the initial draining/squeezing. I've never had trouble with that method.Failing that, I guess you could blot or squeeze it with paper towels; that's what I used to do with lettuce before I had a spinner, and it works... sort of... but not as well, and you'll go through a lot of paper towels that way.Given that we are talking about seaweed here, I wouldn't try to get it perfectly dry. Restaurants actually use specialized (and very expensive) automatic \"vegetable dryers\" that I believe operate on a similar concept as a clothes dryer. You're not going to get that kind of result at home. Just squeeze or spin-dry enough to get it past the \"sopping\" stage.It's also possible that you soaked it too long. More than a few minutes and it will just turn to mush, which may have been your problem. I've seen at least one ridiculous recipe for seaweed salad calling for a 5-minute rinse and a 15+ minute soak, which is pretty much guaranteed to give you slime." + } + ], + "messages": [ + { + "role": "user", + "content": "How do you squeeze excess water from seaweed?" + }, + { + "role": "assistant", + "content": "a salad spinner after the initial draining/squeezing" + }, + { + "role": "user", + "content": "If I don't have a salad spinner is there another option?" + }, + { + "role": "assistant", + "content": "blot or squeeze it with paper towels" + }, + { + "role": "user", + "content": "I did that and it was still waterlogged, am I missing something?" + } + ], + "answers": [ + "you'll go through a lot of paper towels that way", + "you'll go through a lot of paper towels that way", + "you'll go through a lot of paper towels that way", + "you'll go through a lot of paper towels" + ] + }, + { + "ctxs": [ + { + "title": "Squeezing excess water from seaweed", + "text": "Most guides I've seen recommend a salad spinner after the initial draining/squeezing. I've never had trouble with that method.Failing that, I guess you could blot or squeeze it with paper towels; that's what I used to do with lettuce before I had a spinner, and it works... sort of... but not as well, and you'll go through a lot of paper towels that way.Given that we are talking about seaweed here, I wouldn't try to get it perfectly dry. Restaurants actually use specialized (and very expensive) automatic \"vegetable dryers\" that I believe operate on a similar concept as a clothes dryer. You're not going to get that kind of result at home. Just squeeze or spin-dry enough to get it past the \"sopping\" stage.It's also possible that you soaked it too long. More than a few minutes and it will just turn to mush, which may have been your problem. I've seen at least one ridiculous recipe for seaweed salad calling for a 5-minute rinse and a 15+ minute soak, which is pretty much guaranteed to give you slime." + } + ], + "messages": [ + { + "role": "user", + "content": "How do you squeeze excess water from seaweed?" + }, + { + "role": "assistant", + "content": "a salad spinner after the initial draining/squeezing" + }, + { + "role": "user", + "content": "If I don't have a salad spinner is there another option?" + }, + { + "role": "assistant", + "content": "blot or squeeze it with paper towels" + }, + { + "role": "user", + "content": "I did that and it was still waterlogged, am I missing something?" + }, + { + "role": "assistant", + "content": "you'll go through a lot of paper towels that way" + }, + { + "role": "user", + "content": "Is there a way to make it not stick to your hands?" + } + ], + "answers": [ + "squeeze it with paper towels", + "squeeze it with paper towels", + "squeeze it with paper towels", + "squeeze it with paper towels" + ] + }, + { + "ctxs": [ + { + "title": "Squeezing excess water from seaweed", + "text": "Most guides I've seen recommend a salad spinner after the initial draining/squeezing. I've never had trouble with that method.Failing that, I guess you could blot or squeeze it with paper towels; that's what I used to do with lettuce before I had a spinner, and it works... sort of... but not as well, and you'll go through a lot of paper towels that way.Given that we are talking about seaweed here, I wouldn't try to get it perfectly dry. Restaurants actually use specialized (and very expensive) automatic \"vegetable dryers\" that I believe operate on a similar concept as a clothes dryer. You're not going to get that kind of result at home. Just squeeze or spin-dry enough to get it past the \"sopping\" stage.It's also possible that you soaked it too long. More than a few minutes and it will just turn to mush, which may have been your problem. I've seen at least one ridiculous recipe for seaweed salad calling for a 5-minute rinse and a 15+ minute soak, which is pretty much guaranteed to give you slime." + } + ], + "messages": [ + { + "role": "user", + "content": "How do you squeeze excess water from seaweed?" + }, + { + "role": "assistant", + "content": "a salad spinner after the initial draining/squeezing" + }, + { + "role": "user", + "content": "If I don't have a salad spinner is there another option?" + }, + { + "role": "assistant", + "content": "blot or squeeze it with paper towels" + }, + { + "role": "user", + "content": "I did that and it was still waterlogged, am I missing something?" + }, + { + "role": "assistant", + "content": "you'll go through a lot of paper towels that way" + }, + { + "role": "user", + "content": "Is there a way to make it not stick to your hands?" + }, + { + "role": "assistant", + "content": "squeeze it with paper towels" + }, + { + "role": "user", + "content": "Is there a way to make it less slimy?" + } + ], + "answers": [ + "soaked it too long", + "soaked it too long", + "Most guides I've seen recommend a salad spinner after the initial draining/squeezing.", + "Restaurants actually use specialized (and very expensive) automatic \"vegetable dryers\" that I believe operate on a similar concept as a clothes dryer." + ] + }, + { + "ctxs": [ + { + "title": "Should one always use the whole garlic clove?", + "text": "The green in the center can have a bitter taste, and many chefs prefer to remove them. If the taste and color don't bother you, it will not cause problems for the dish. The brown end tends to a have a harder consistency than the rest of the clove, so may cause a problem depending on how you cook the garlic. If you're cooking it in a manner that leads to a very soft and mushy piece of garlic, you'd be better off discarding it. (Boiling in soup, for example.) It probably would not make much of a difference if you were browning the garlic for a topping." + } + ], + "messages": [ + { + "role": "user", + "content": "Should one always use the whole garlic clove?" + } + ], + "answers": [ + "The green in the center can have a bitter taste, and many chefs prefer to remove them", + "The green in the center can have a bitter taste, and many chefs prefer to remove them", + "The green in the center can have a bitter taste, and many chefs prefer to remove them.", + "It probably would not make much of a difference if you were browning the garlic for a topping." + ] + }, + { + "ctxs": [ + { + "title": "Should one always use the whole garlic clove?", + "text": "The green in the center can have a bitter taste, and many chefs prefer to remove them. If the taste and color don't bother you, it will not cause problems for the dish. The brown end tends to a have a harder consistency than the rest of the clove, so may cause a problem depending on how you cook the garlic. If you're cooking it in a manner that leads to a very soft and mushy piece of garlic, you'd be better off discarding it. (Boiling in soup, for example.) It probably would not make much of a difference if you were browning the garlic for a topping." + } + ], + "messages": [ + { + "role": "user", + "content": "Should one always use the whole garlic clove?" + }, + { + "role": "assistant", + "content": "The green in the center can have a bitter taste, and many chefs prefer to remove them" + }, + { + "role": "user", + "content": "pity, but is there anything wrong in using sprouted garlic cloves?" + } + ], + "answers": [ + "If the taste and color don't bother you, it will not cause problems for the dish", + "If the taste and color don't bother you, it will not cause problems for the dish", + "If the taste and color don't bother you, it will not cause problems for the dish", + "If the taste and color don't bother you, it will not cause problems for the dish." + ] + }, + { + "ctxs": [ + { + "title": "Should one always use the whole garlic clove?", + "text": "The green in the center can have a bitter taste, and many chefs prefer to remove them. If the taste and color don't bother you, it will not cause problems for the dish. The brown end tends to a have a harder consistency than the rest of the clove, so may cause a problem depending on how you cook the garlic. If you're cooking it in a manner that leads to a very soft and mushy piece of garlic, you'd be better off discarding it. (Boiling in soup, for example.) It probably would not make much of a difference if you were browning the garlic for a topping." + } + ], + "messages": [ + { + "role": "user", + "content": "Should one always use the whole garlic clove?" + }, + { + "role": "assistant", + "content": "The green in the center can have a bitter taste, and many chefs prefer to remove them" + }, + { + "role": "user", + "content": "pity, but is there anything wrong in using sprouted garlic cloves?" + }, + { + "role": "assistant", + "content": "If the taste and color don't bother you, it will not cause problems for the dish" + }, + { + "role": "user", + "content": "Is there a way to counter the bitter taste by adding anything?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Should one always use the whole garlic clove?", + "text": "The green in the center can have a bitter taste, and many chefs prefer to remove them. If the taste and color don't bother you, it will not cause problems for the dish. The brown end tends to a have a harder consistency than the rest of the clove, so may cause a problem depending on how you cook the garlic. If you're cooking it in a manner that leads to a very soft and mushy piece of garlic, you'd be better off discarding it. (Boiling in soup, for example.) It probably would not make much of a difference if you were browning the garlic for a topping." + } + ], + "messages": [ + { + "role": "user", + "content": "Should one always use the whole garlic clove?" + }, + { + "role": "assistant", + "content": "The green in the center can have a bitter taste, and many chefs prefer to remove them" + }, + { + "role": "user", + "content": "pity, but is there anything wrong in using sprouted garlic cloves?" + }, + { + "role": "assistant", + "content": "If the taste and color don't bother you, it will not cause problems for the dish" + }, + { + "role": "user", + "content": "Is there a way to counter the bitter taste by adding anything?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Thank you, that was helpful." + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Should one always use the whole garlic clove?", + "text": "The green in the center can have a bitter taste, and many chefs prefer to remove them. If the taste and color don't bother you, it will not cause problems for the dish. The brown end tends to a have a harder consistency than the rest of the clove, so may cause a problem depending on how you cook the garlic. If you're cooking it in a manner that leads to a very soft and mushy piece of garlic, you'd be better off discarding it. (Boiling in soup, for example.) It probably would not make much of a difference if you were browning the garlic for a topping." + } + ], + "messages": [ + { + "role": "user", + "content": "Should one always use the whole garlic clove?" + }, + { + "role": "assistant", + "content": "The green in the center can have a bitter taste, and many chefs prefer to remove them" + }, + { + "role": "user", + "content": "pity, but is there anything wrong in using sprouted garlic cloves?" + }, + { + "role": "assistant", + "content": "If the taste and color don't bother you, it will not cause problems for the dish" + }, + { + "role": "user", + "content": "Is there a way to counter the bitter taste by adding anything?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Thank you, that was helpful." + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How does one keep garlic from sprouting." + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can I roast chicken bones (without meat)?", + "text": "Roasting the bones will give you a darker brown stock than using the raw bones. To roast the bones, just stick them in an oven on high heat, around 450 for about 45 minutes, or until they are a nice golden caramelized color. Though you will want to make sure to keep an eye on them the first time, I'd check every 5 minutes after half an hour. Roasting the veggies with the bones will also add a slightly sweeter roasted flavor. It's like the difference of putting slices of raw onions on a burger compared to caramelized onions. You get a slightly sweeter, richer roasted flavor. Though it does turn down some of the other flavor notes, it's up to you which you'd rather have. Without roasting, you'd have a clearer \"white\" stock. If you are using the butter as a base to roast the bones, I would set it aside and go with a higher smoke point oil like a peanut or corn oil. The low smoke point of the butter could leave a bitter, slightly burned flavor, especially with the longer roasting times. I would leave the seasoning for the stock. Most spices will burn at a lower temperature, and salting the bones before you make your stock, could make your stock overly salty. It's easier to add more toward the end, than try to figure out what to do with salty stock.I hope that helps!" + } + ], + "messages": [ + { + "role": "user", + "content": "How can I roast chicken bones (without meat)?" + } + ], + "answers": [ + "To roast the bones, just stick them in an oven on high heat, around 450 for about 45 minutes, or until they are a nice golden caramelized color", + "To roast the bones, just stick them in an oven on high heat, around 450 for about 45 minutes, or until they are a nice golden caramelized color", + "just stick them in an oven on high heat, around 450 for about 45 minutes, or until they are a nice golden caramelized color.", + "just stick them in an oven on high heat, around 450 for about 45 minutes, or until they are a nice golden caramelized color." + ] + }, + { + "ctxs": [ + { + "title": "How can I roast chicken bones (without meat)?", + "text": "Roasting the bones will give you a darker brown stock than using the raw bones. To roast the bones, just stick them in an oven on high heat, around 450 for about 45 minutes, or until they are a nice golden caramelized color. Though you will want to make sure to keep an eye on them the first time, I'd check every 5 minutes after half an hour. Roasting the veggies with the bones will also add a slightly sweeter roasted flavor. It's like the difference of putting slices of raw onions on a burger compared to caramelized onions. You get a slightly sweeter, richer roasted flavor. Though it does turn down some of the other flavor notes, it's up to you which you'd rather have. Without roasting, you'd have a clearer \"white\" stock. If you are using the butter as a base to roast the bones, I would set it aside and go with a higher smoke point oil like a peanut or corn oil. The low smoke point of the butter could leave a bitter, slightly burned flavor, especially with the longer roasting times. I would leave the seasoning for the stock. Most spices will burn at a lower temperature, and salting the bones before you make your stock, could make your stock overly salty. It's easier to add more toward the end, than try to figure out what to do with salty stock.I hope that helps!" + } + ], + "messages": [ + { + "role": "user", + "content": "How can I roast chicken bones (without meat)?" + }, + { + "role": "assistant", + "content": "To roast the bones, just stick them in an oven on high heat, around 450 for about 45 minutes, or until they are a nice golden caramelized color" + }, + { + "role": "user", + "content": "What would be the recommended oven temperature and cooking time for about 5 pounds of bones?" + } + ], + "answers": [ + "450 for about 45 minutes", + "450 for about 45 minutes", + "around 450 for about 45 minutes,", + "around 450 for about 45 minutes," + ] + }, + { + "ctxs": [ + { + "title": "How can I roast chicken bones (without meat)?", + "text": "Roasting the bones will give you a darker brown stock than using the raw bones. To roast the bones, just stick them in an oven on high heat, around 450 for about 45 minutes, or until they are a nice golden caramelized color. Though you will want to make sure to keep an eye on them the first time, I'd check every 5 minutes after half an hour. Roasting the veggies with the bones will also add a slightly sweeter roasted flavor. It's like the difference of putting slices of raw onions on a burger compared to caramelized onions. You get a slightly sweeter, richer roasted flavor. Though it does turn down some of the other flavor notes, it's up to you which you'd rather have. Without roasting, you'd have a clearer \"white\" stock. If you are using the butter as a base to roast the bones, I would set it aside and go with a higher smoke point oil like a peanut or corn oil. The low smoke point of the butter could leave a bitter, slightly burned flavor, especially with the longer roasting times. I would leave the seasoning for the stock. Most spices will burn at a lower temperature, and salting the bones before you make your stock, could make your stock overly salty. It's easier to add more toward the end, than try to figure out what to do with salty stock.I hope that helps!" + } + ], + "messages": [ + { + "role": "user", + "content": "How can I roast chicken bones (without meat)?" + }, + { + "role": "assistant", + "content": "To roast the bones, just stick them in an oven on high heat, around 450 for about 45 minutes, or until they are a nice golden caramelized color" + }, + { + "role": "user", + "content": "What would be the recommended oven temperature and cooking time for about 5 pounds of bones?" + }, + { + "role": "assistant", + "content": "450 for about 45 minutes" + }, + { + "role": "user", + "content": "Assuming I use butter as the base, how much would I likely need?" + } + ], + "answers": [ + "If you are using the butter as a base to roast the bones, I would set it aside and go with a higher smoke point oil like a peanut or corn oil", + "If you are using the butter as a base to roast the bones, I would set it aside and go with a higher smoke point oil like a peanut or corn oil", + "If you are using the butter as a base to roast the bones, I would set it aside and go with a higher smoke point oil like a peanut or corn oil", + "just stick them in an oven on high heat, around 450 for about 45 minutes, or until they are a nice golden caramelized color." + ] + }, + { + "ctxs": [ + { + "title": "How can I roast chicken bones (without meat)?", + "text": "Roasting the bones will give you a darker brown stock than using the raw bones. To roast the bones, just stick them in an oven on high heat, around 450 for about 45 minutes, or until they are a nice golden caramelized color. Though you will want to make sure to keep an eye on them the first time, I'd check every 5 minutes after half an hour. Roasting the veggies with the bones will also add a slightly sweeter roasted flavor. It's like the difference of putting slices of raw onions on a burger compared to caramelized onions. You get a slightly sweeter, richer roasted flavor. Though it does turn down some of the other flavor notes, it's up to you which you'd rather have. Without roasting, you'd have a clearer \"white\" stock. If you are using the butter as a base to roast the bones, I would set it aside and go with a higher smoke point oil like a peanut or corn oil. The low smoke point of the butter could leave a bitter, slightly burned flavor, especially with the longer roasting times. I would leave the seasoning for the stock. Most spices will burn at a lower temperature, and salting the bones before you make your stock, could make your stock overly salty. It's easier to add more toward the end, than try to figure out what to do with salty stock.I hope that helps!" + } + ], + "messages": [ + { + "role": "user", + "content": "How can I roast chicken bones (without meat)?" + }, + { + "role": "assistant", + "content": "To roast the bones, just stick them in an oven on high heat, around 450 for about 45 minutes, or until they are a nice golden caramelized color" + }, + { + "role": "user", + "content": "What would be the recommended oven temperature and cooking time for about 5 pounds of bones?" + }, + { + "role": "assistant", + "content": "450 for about 45 minutes" + }, + { + "role": "user", + "content": "Assuming I use butter as the base, how much would I likely need?" + }, + { + "role": "assistant", + "content": "If you are using the butter as a base to roast the bones, I would set it aside and go with a higher smoke point oil like a peanut or corn oil" + }, + { + "role": "user", + "content": "Are you suggesting that the butter will not be a good base?" + } + ], + "answers": [ + "The low smoke point of the butter could leave a bitter, slightly burned flavor, especially with the longer roasting times", + "The low smoke point of the butter could leave a bitter, slightly burned flavor, especially with the longer roasting times", + "The low smoke point of the butter could leave a bitter, slightly burned flavor, especially with the longer roasting times.", + "The low smoke point of the butter could leave a bitter, slightly burned flavor, especially with the longer roasting times." + ] + }, + { + "ctxs": [ + { + "title": "How can I roast chicken bones (without meat)?", + "text": "Roasting the bones will give you a darker brown stock than using the raw bones. To roast the bones, just stick them in an oven on high heat, around 450 for about 45 minutes, or until they are a nice golden caramelized color. Though you will want to make sure to keep an eye on them the first time, I'd check every 5 minutes after half an hour. Roasting the veggies with the bones will also add a slightly sweeter roasted flavor. It's like the difference of putting slices of raw onions on a burger compared to caramelized onions. You get a slightly sweeter, richer roasted flavor. Though it does turn down some of the other flavor notes, it's up to you which you'd rather have. Without roasting, you'd have a clearer \"white\" stock. If you are using the butter as a base to roast the bones, I would set it aside and go with a higher smoke point oil like a peanut or corn oil. The low smoke point of the butter could leave a bitter, slightly burned flavor, especially with the longer roasting times. I would leave the seasoning for the stock. Most spices will burn at a lower temperature, and salting the bones before you make your stock, could make your stock overly salty. It's easier to add more toward the end, than try to figure out what to do with salty stock.I hope that helps!" + } + ], + "messages": [ + { + "role": "user", + "content": "How can I roast chicken bones (without meat)?" + }, + { + "role": "assistant", + "content": "To roast the bones, just stick them in an oven on high heat, around 450 for about 45 minutes, or until they are a nice golden caramelized color" + }, + { + "role": "user", + "content": "What would be the recommended oven temperature and cooking time for about 5 pounds of bones?" + }, + { + "role": "assistant", + "content": "450 for about 45 minutes" + }, + { + "role": "user", + "content": "Assuming I use butter as the base, how much would I likely need?" + }, + { + "role": "assistant", + "content": "If you are using the butter as a base to roast the bones, I would set it aside and go with a higher smoke point oil like a peanut or corn oil" + }, + { + "role": "user", + "content": "Are you suggesting that the butter will not be a good base?" + }, + { + "role": "assistant", + "content": "The low smoke point of the butter could leave a bitter, slightly burned flavor, especially with the longer roasting times" + }, + { + "role": "user", + "content": "Should I season the bones before roasting them?" + } + ], + "answers": [ + "would leave the seasoning for the stock. Most spices will burn at a lower temperature", + "would leave the seasoning for the stock. Most spices will burn at a lower temperature", + "I would leave the seasoning for the stock. Most spices will burn at a lower temperature, and salting the bones before you make your stock, could make your stock overly salty.", + "salting the bones before you make your stock, could make your stock overly salty. It's easier to add more toward the end, than try to figure out what to do with salty stock.I hope that helps" + ] + }, + { + "ctxs": [ + { + "title": "How can I roast chicken bones (without meat)?", + "text": "Roasting the bones will give you a darker brown stock than using the raw bones. To roast the bones, just stick them in an oven on high heat, around 450 for about 45 minutes, or until they are a nice golden caramelized color. Though you will want to make sure to keep an eye on them the first time, I'd check every 5 minutes after half an hour. Roasting the veggies with the bones will also add a slightly sweeter roasted flavor. It's like the difference of putting slices of raw onions on a burger compared to caramelized onions. You get a slightly sweeter, richer roasted flavor. Though it does turn down some of the other flavor notes, it's up to you which you'd rather have. Without roasting, you'd have a clearer \"white\" stock. If you are using the butter as a base to roast the bones, I would set it aside and go with a higher smoke point oil like a peanut or corn oil. The low smoke point of the butter could leave a bitter, slightly burned flavor, especially with the longer roasting times. I would leave the seasoning for the stock. Most spices will burn at a lower temperature, and salting the bones before you make your stock, could make your stock overly salty. It's easier to add more toward the end, than try to figure out what to do with salty stock.I hope that helps!" + } + ], + "messages": [ + { + "role": "user", + "content": "How can I roast chicken bones (without meat)?" + }, + { + "role": "assistant", + "content": "To roast the bones, just stick them in an oven on high heat, around 450 for about 45 minutes, or until they are a nice golden caramelized color" + }, + { + "role": "user", + "content": "What would be the recommended oven temperature and cooking time for about 5 pounds of bones?" + }, + { + "role": "assistant", + "content": "450 for about 45 minutes" + }, + { + "role": "user", + "content": "Assuming I use butter as the base, how much would I likely need?" + }, + { + "role": "assistant", + "content": "If you are using the butter as a base to roast the bones, I would set it aside and go with a higher smoke point oil like a peanut or corn oil" + }, + { + "role": "user", + "content": "Are you suggesting that the butter will not be a good base?" + }, + { + "role": "assistant", + "content": "The low smoke point of the butter could leave a bitter, slightly burned flavor, especially with the longer roasting times" + }, + { + "role": "user", + "content": "Should I season the bones before roasting them?" + }, + { + "role": "assistant", + "content": "would leave the seasoning for the stock. Most spices will burn at a lower temperature" + }, + { + "role": "user", + "content": "Should I bother including vegetables in the pan with the bones?" + } + ], + "answers": [ + "Roasting the veggies with the bones will also add a slightly sweeter roasted flavor", + "Roasting the veggies with the bones will also add a slightly sweeter roasted flavor", + "Roasting the veggies with the bones will also add a slightly sweeter roasted flavor.", + "Roasting the veggies with the bones will also add a slightly sweeter roasted flavor" + ] + }, + { + "ctxs": [ + { + "title": "How can I get fried prawns to be juicy?", + "text": "I agree with hobodave that you're overcooking the prawns. But, I would cook the veggies first and then let the prawns cook with them for the last 2 minutes of the veggie cooking time. One other thing I would suggest is to cut out the salting/marinade stage. The salt could be \"cooking\" the prawns and is most likely sucking some moisture out. You could also try reducing the amount of oil you're using, 1 tbs in a pan should be sufficient." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I get fried prawns to be juicy?" + } + ], + "answers": [ + "I would cook the veggies first and then let the prawns cook with them for the last 2 minutes of the veggie cooking time", + "I would cook the veggies first and then let the prawns cook with them for the last 2 minutes of the veggie cooking time", + "One other thing I would suggest is to cut out the salting/marinade stage.", + "The salt could be \"cooking\" the prawns and is most likely sucking some moisture out. You could also try reducing the amount of oil you're using, 1 tbs in a pan should be sufficient" + ] + }, + { + "ctxs": [ + { + "title": "How can I get fried prawns to be juicy?", + "text": "I agree with hobodave that you're overcooking the prawns. But, I would cook the veggies first and then let the prawns cook with them for the last 2 minutes of the veggie cooking time. One other thing I would suggest is to cut out the salting/marinade stage. The salt could be \"cooking\" the prawns and is most likely sucking some moisture out. You could also try reducing the amount of oil you're using, 1 tbs in a pan should be sufficient." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I get fried prawns to be juicy?" + }, + { + "role": "assistant", + "content": "I would cook the veggies first and then let the prawns cook with them for the last 2 minutes of the veggie cooking time" + }, + { + "role": "user", + "content": "Can I use frozen prawns?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can I get fried prawns to be juicy?", + "text": "I agree with hobodave that you're overcooking the prawns. But, I would cook the veggies first and then let the prawns cook with them for the last 2 minutes of the veggie cooking time. One other thing I would suggest is to cut out the salting/marinade stage. The salt could be \"cooking\" the prawns and is most likely sucking some moisture out. You could also try reducing the amount of oil you're using, 1 tbs in a pan should be sufficient." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I get fried prawns to be juicy?" + }, + { + "role": "assistant", + "content": "I would cook the veggies first and then let the prawns cook with them for the last 2 minutes of the veggie cooking time" + }, + { + "role": "user", + "content": "Can I use frozen prawns?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What type of oil should i use?" + } + ], + "answers": [ + "You could also try reducing the amount of oil you're using, 1 tbs in a pan should be sufficient", + "You could also try reducing the amount of oil you're using, 1 tbs in a pan should be sufficient", + "You could also try reducing the amount of oil you're using, 1 tbs in a pan should be sufficient", + "You could also try reducing the amount of oil you're using, 1 tbs in a pan should be sufficient" + ] + }, + { + "ctxs": [ + { + "title": "How can I get fried prawns to be juicy?", + "text": "I agree with hobodave that you're overcooking the prawns. But, I would cook the veggies first and then let the prawns cook with them for the last 2 minutes of the veggie cooking time. One other thing I would suggest is to cut out the salting/marinade stage. The salt could be \"cooking\" the prawns and is most likely sucking some moisture out. You could also try reducing the amount of oil you're using, 1 tbs in a pan should be sufficient." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I get fried prawns to be juicy?" + }, + { + "role": "assistant", + "content": "I would cook the veggies first and then let the prawns cook with them for the last 2 minutes of the veggie cooking time" + }, + { + "role": "user", + "content": "Can I use frozen prawns?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What type of oil should i use?" + }, + { + "role": "assistant", + "content": "You could also try reducing the amount of oil you're using, 1 tbs in a pan should be sufficient" + }, + { + "role": "user", + "content": "Should I use high heat or low heat" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How can I get fried prawns to be juicy?", + "text": "I agree with hobodave that you're overcooking the prawns. But, I would cook the veggies first and then let the prawns cook with them for the last 2 minutes of the veggie cooking time. One other thing I would suggest is to cut out the salting/marinade stage. The salt could be \"cooking\" the prawns and is most likely sucking some moisture out. You could also try reducing the amount of oil you're using, 1 tbs in a pan should be sufficient." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I get fried prawns to be juicy?" + }, + { + "role": "assistant", + "content": "I would cook the veggies first and then let the prawns cook with them for the last 2 minutes of the veggie cooking time" + }, + { + "role": "user", + "content": "Can I use frozen prawns?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What type of oil should i use?" + }, + { + "role": "assistant", + "content": "You could also try reducing the amount of oil you're using, 1 tbs in a pan should be sufficient" + }, + { + "role": "user", + "content": "Should I use high heat or low heat" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Any other tips?" + } + ], + "answers": [ + "One other thing I would suggest is to cut out the salting/marinade stage. The salt could be \"cooking\" the prawns and is most likely sucking some moisture out", + "One other thing I would suggest is to cut out the salting/marinade stage. The salt could be \"cooking\" the prawns and is most likely sucking some moisture out", + "One other thing I would suggest is to cut out the salting/marinade stage", + "One other thing I would suggest is to cut out the salting/marinade stage. The salt could be \"cooking\" the prawns and is most likely sucking some moisture out." + ] + }, + { + "ctxs": [ + { + "title": "How can I get fried prawns to be juicy?", + "text": "I agree with hobodave that you're overcooking the prawns. But, I would cook the veggies first and then let the prawns cook with them for the last 2 minutes of the veggie cooking time. One other thing I would suggest is to cut out the salting/marinade stage. The salt could be \"cooking\" the prawns and is most likely sucking some moisture out. You could also try reducing the amount of oil you're using, 1 tbs in a pan should be sufficient." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I get fried prawns to be juicy?" + }, + { + "role": "assistant", + "content": "I would cook the veggies first and then let the prawns cook with them for the last 2 minutes of the veggie cooking time" + }, + { + "role": "user", + "content": "Can I use frozen prawns?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "What type of oil should i use?" + }, + { + "role": "assistant", + "content": "You could also try reducing the amount of oil you're using, 1 tbs in a pan should be sufficient" + }, + { + "role": "user", + "content": "Should I use high heat or low heat" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Any other tips?" + }, + { + "role": "assistant", + "content": "One other thing I would suggest is to cut out the salting/marinade stage. The salt could be \"cooking\" the prawns and is most likely sucking some moisture out" + }, + { + "role": "user", + "content": "Should i de-vein the shrimp?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Storing dried peppers", + "text": "That's how I store the bird's eye chili that I get from my small balcony garden. I truss them up so they're hanging from their stems and hang that from a baker's rack, let them dry naturally, and just store them in a glass jar with a lid or cork. I produce way more than I use, so I use small (pint) size glass jars to store the peppers, and I rotate them by using the oldest batch to grind up into several kinds of chili powder; the oldest batch I keep in the cabinet is about 8 months old (and that's the point where the pungency has mellowed just enough for use in rubs and stuff) But yes, as long as you've got them covered and stored in a relatively cool place, they'll keep a nice flavor for quite some time. Just don't forget about them and taste before using if you can't remember when you bottled them (labels help!) :)" + } + ], + "messages": [ + { + "role": "user", + "content": "how do I store dried peppers" + } + ], + "answers": [ + "I truss them up so they're hanging from their stems and hang that from a baker's rack, let them dry naturally", + "I truss them up so they're hanging from their stems and hang that from a baker's rack, let them dry naturally", + "I use small (pint) size glass jars to store the peppers", + "I truss them up so they're hanging from their stems and hang that from a baker's rack, let them dry naturally, and just store them in a glass jar with a lid or cork." + ] + }, + { + "ctxs": [ + { + "title": "Storing dried peppers", + "text": "That's how I store the bird's eye chili that I get from my small balcony garden. I truss them up so they're hanging from their stems and hang that from a baker's rack, let them dry naturally, and just store them in a glass jar with a lid or cork. I produce way more than I use, so I use small (pint) size glass jars to store the peppers, and I rotate them by using the oldest batch to grind up into several kinds of chili powder; the oldest batch I keep in the cabinet is about 8 months old (and that's the point where the pungency has mellowed just enough for use in rubs and stuff) But yes, as long as you've got them covered and stored in a relatively cool place, they'll keep a nice flavor for quite some time. Just don't forget about them and taste before using if you can't remember when you bottled them (labels help!) :)" + } + ], + "messages": [ + { + "role": "user", + "content": "how do I store dried peppers" + }, + { + "role": "assistant", + "content": "I truss them up so they're hanging from their stems and hang that from a baker's rack, let them dry naturally" + }, + { + "role": "user", + "content": "I have some in a mason jar, will this work?" + } + ], + "answers": [ + "I use small (pint) size glass jars to store the peppers", + "I use small (pint) size glass jars to store the peppers", + "let them dry naturally, and just store them in a glass jar with a lid or cork", + "as long as you've got them covered and stored in a relatively cool place," + ] + }, + { + "ctxs": [ + { + "title": "Storing dried peppers", + "text": "That's how I store the bird's eye chili that I get from my small balcony garden. I truss them up so they're hanging from their stems and hang that from a baker's rack, let them dry naturally, and just store them in a glass jar with a lid or cork. I produce way more than I use, so I use small (pint) size glass jars to store the peppers, and I rotate them by using the oldest batch to grind up into several kinds of chili powder; the oldest batch I keep in the cabinet is about 8 months old (and that's the point where the pungency has mellowed just enough for use in rubs and stuff) But yes, as long as you've got them covered and stored in a relatively cool place, they'll keep a nice flavor for quite some time. Just don't forget about them and taste before using if you can't remember when you bottled them (labels help!) :)" + } + ], + "messages": [ + { + "role": "user", + "content": "how do I store dried peppers" + }, + { + "role": "assistant", + "content": "I truss them up so they're hanging from their stems and hang that from a baker's rack, let them dry naturally" + }, + { + "role": "user", + "content": "I have some in a mason jar, will this work?" + }, + { + "role": "assistant", + "content": "I use small (pint) size glass jars to store the peppers" + }, + { + "role": "user", + "content": "Do you store them whole?" + } + ], + "answers": [ + "I rotate them by using the oldest batch to grind up into several kinds of chili powder", + "I rotate them by using the oldest batch to grind up into several kinds of chili powder", + "That's how I store the bird's eye chili that I get from my small balcony garden. I truss them up so they're hanging from their stems and hang that from a baker's rack,", + "truss them up so they're hanging from their stems and hang that from a baker's rack, let them dry naturally, and just store them in a glass jar with a lid or cork." + ] + }, + { + "ctxs": [ + { + "title": "Storing dried peppers", + "text": "That's how I store the bird's eye chili that I get from my small balcony garden. I truss them up so they're hanging from their stems and hang that from a baker's rack, let them dry naturally, and just store them in a glass jar with a lid or cork. I produce way more than I use, so I use small (pint) size glass jars to store the peppers, and I rotate them by using the oldest batch to grind up into several kinds of chili powder; the oldest batch I keep in the cabinet is about 8 months old (and that's the point where the pungency has mellowed just enough for use in rubs and stuff) But yes, as long as you've got them covered and stored in a relatively cool place, they'll keep a nice flavor for quite some time. Just don't forget about them and taste before using if you can't remember when you bottled them (labels help!) :)" + } + ], + "messages": [ + { + "role": "user", + "content": "how do I store dried peppers" + }, + { + "role": "assistant", + "content": "I truss them up so they're hanging from their stems and hang that from a baker's rack, let them dry naturally" + }, + { + "role": "user", + "content": "I have some in a mason jar, will this work?" + }, + { + "role": "assistant", + "content": "I use small (pint) size glass jars to store the peppers" + }, + { + "role": "user", + "content": "Do you store them whole?" + }, + { + "role": "assistant", + "content": "I rotate them by using the oldest batch to grind up into several kinds of chili powder" + }, + { + "role": "user", + "content": "Are thai peppers good for this also?" + } + ], + "answers": [ + "as long as you've got them covered and stored in a relatively cool place, they'll keep a nice flavor for quite some time", + "as long as you've got them covered and stored in a relatively cool place, they'll keep a nice flavor for quite some time", + "as long as you've got them covered and stored in a relatively cool place, they'll keep a nice flavor for quite some time", + "as long as you've got them covered and stored in a relatively cool place, they'll keep a nice flavor for quite some time" + ] + }, + { + "ctxs": [ + { + "title": "Storing dried peppers", + "text": "That's how I store the bird's eye chili that I get from my small balcony garden. I truss them up so they're hanging from their stems and hang that from a baker's rack, let them dry naturally, and just store them in a glass jar with a lid or cork. I produce way more than I use, so I use small (pint) size glass jars to store the peppers, and I rotate them by using the oldest batch to grind up into several kinds of chili powder; the oldest batch I keep in the cabinet is about 8 months old (and that's the point where the pungency has mellowed just enough for use in rubs and stuff) But yes, as long as you've got them covered and stored in a relatively cool place, they'll keep a nice flavor for quite some time. Just don't forget about them and taste before using if you can't remember when you bottled them (labels help!) :)" + } + ], + "messages": [ + { + "role": "user", + "content": "how do I store dried peppers" + }, + { + "role": "assistant", + "content": "I truss them up so they're hanging from their stems and hang that from a baker's rack, let them dry naturally" + }, + { + "role": "user", + "content": "I have some in a mason jar, will this work?" + }, + { + "role": "assistant", + "content": "I use small (pint) size glass jars to store the peppers" + }, + { + "role": "user", + "content": "Do you store them whole?" + }, + { + "role": "assistant", + "content": "I rotate them by using the oldest batch to grind up into several kinds of chili powder" + }, + { + "role": "user", + "content": "Are thai peppers good for this also?" + }, + { + "role": "assistant", + "content": "as long as you've got them covered and stored in a relatively cool place, they'll keep a nice flavor for quite some time" + }, + { + "role": "user", + "content": "My jars are not sealed, should I seal them?" + } + ], + "answers": [ + "just store them in a glass jar with a lid or cork", + "just store them in a glass jar with a lid or cork", + "s long as you've got them covered and stored in a relatively cool place, they'll keep a nice flavor for quite some time.", + "That's how I store the bird's eye chili that I get from my small balcony garden." + ] + }, + { + "ctxs": [ + { + "title": "Storing dried peppers", + "text": "That's how I store the bird's eye chili that I get from my small balcony garden. I truss them up so they're hanging from their stems and hang that from a baker's rack, let them dry naturally, and just store them in a glass jar with a lid or cork. I produce way more than I use, so I use small (pint) size glass jars to store the peppers, and I rotate them by using the oldest batch to grind up into several kinds of chili powder; the oldest batch I keep in the cabinet is about 8 months old (and that's the point where the pungency has mellowed just enough for use in rubs and stuff) But yes, as long as you've got them covered and stored in a relatively cool place, they'll keep a nice flavor for quite some time. Just don't forget about them and taste before using if you can't remember when you bottled them (labels help!) :)" + } + ], + "messages": [ + { + "role": "user", + "content": "how do I store dried peppers" + }, + { + "role": "assistant", + "content": "I truss them up so they're hanging from their stems and hang that from a baker's rack, let them dry naturally" + }, + { + "role": "user", + "content": "I have some in a mason jar, will this work?" + }, + { + "role": "assistant", + "content": "I use small (pint) size glass jars to store the peppers" + }, + { + "role": "user", + "content": "Do you store them whole?" + }, + { + "role": "assistant", + "content": "I rotate them by using the oldest batch to grind up into several kinds of chili powder" + }, + { + "role": "user", + "content": "Are thai peppers good for this also?" + }, + { + "role": "assistant", + "content": "as long as you've got them covered and stored in a relatively cool place, they'll keep a nice flavor for quite some time" + }, + { + "role": "user", + "content": "My jars are not sealed, should I seal them?" + }, + { + "role": "assistant", + "content": "just store them in a glass jar with a lid or cork" + }, + { + "role": "user", + "content": "How long will they store for without losing flavor?" + } + ], + "answers": [ + "the oldest batch I keep in the cabinet is about 8 months old (and that's the point where the pungency has mellowed just enough for use in rubs and stuff", + "the oldest batch I keep in the cabinet is about 8 months old (and that's the point where the pungency has mellowed just enough for use in rubs and stuff", + "as long as you've got them covered and stored in a relatively cool place, they'll keep a nice flavor for quite some time.", + "the oldest batch I keep in the cabinet is about 8 months old" + ] + }, + { + "ctxs": [ + { + "title": "What is the best way to turn the chunks of jaggery into fine powder?", + "text": "I usually grate my jaggery block on a microplane grater although your standard cheese grater will work too. I haven't tried a food processor yet, although that would probably work. Next time I'm going to get granulated palm sugar as I've found working with a jaggery block too much hassle." + } + ], + "messages": [ + { + "role": "user", + "content": "I have big chunks of jaggery. I want to turn them into fine powder. What is the best way to turn the chunks of jaggery into their powdered form?" + } + ], + "answers": [ + "I usually grate my jaggery block on a microplane grater although your standard cheese grater will work too. I haven't tried a food processor yet, although that would probably work", + "I usually grate my jaggery block on a microplane grater although your standard cheese grater will work too. I haven't tried a food processor yet, although that would probably work", + "standard cheese grater", + "I usually grate my jaggery block on a microplane grater although your standard cheese grater will work too" + ] + }, + { + "ctxs": [ + { + "title": "What is the best way to turn the chunks of jaggery into fine powder?", + "text": "I usually grate my jaggery block on a microplane grater although your standard cheese grater will work too. I haven't tried a food processor yet, although that would probably work. Next time I'm going to get granulated palm sugar as I've found working with a jaggery block too much hassle." + } + ], + "messages": [ + { + "role": "user", + "content": "I have big chunks of jaggery. I want to turn them into fine powder. What is the best way to turn the chunks of jaggery into their powdered form?" + }, + { + "role": "assistant", + "content": "I usually grate my jaggery block on a microplane grater although your standard cheese grater will work too. I haven't tried a food processor yet, although that would probably work" + }, + { + "role": "user", + "content": "Is there anything else I should keep in mind?" + } + ], + "answers": [ + "Next time I'm going to get granulated palm sugar as I've found working with a jaggery block too much hassle", + "Next time I'm going to get granulated palm sugar as I've found working with a jaggery block too much hassle", + "Next time I'm going to get granulated palm sugar as I've found working with a jaggery block too much hassle.", + "Next time I'm going to get granulated palm sugar as I've found working with a jaggery block too much hassle." + ] + }, + { + "ctxs": [ + { + "title": "What is the best way to turn the chunks of jaggery into fine powder?", + "text": "I usually grate my jaggery block on a microplane grater although your standard cheese grater will work too. I haven't tried a food processor yet, although that would probably work. Next time I'm going to get granulated palm sugar as I've found working with a jaggery block too much hassle." + } + ], + "messages": [ + { + "role": "user", + "content": "I have big chunks of jaggery. I want to turn them into fine powder. What is the best way to turn the chunks of jaggery into their powdered form?" + }, + { + "role": "assistant", + "content": "I usually grate my jaggery block on a microplane grater although your standard cheese grater will work too. I haven't tried a food processor yet, although that would probably work" + }, + { + "role": "user", + "content": "Is there anything else I should keep in mind?" + }, + { + "role": "assistant", + "content": "Next time I'm going to get granulated palm sugar as I've found working with a jaggery block too much hassle" + }, + { + "role": "user", + "content": "Any other tips?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What is the best way to turn the chunks of jaggery into fine powder?", + "text": "I usually grate my jaggery block on a microplane grater although your standard cheese grater will work too. I haven't tried a food processor yet, although that would probably work. Next time I'm going to get granulated palm sugar as I've found working with a jaggery block too much hassle." + } + ], + "messages": [ + { + "role": "user", + "content": "I have big chunks of jaggery. I want to turn them into fine powder. What is the best way to turn the chunks of jaggery into their powdered form?" + }, + { + "role": "assistant", + "content": "I usually grate my jaggery block on a microplane grater although your standard cheese grater will work too. I haven't tried a food processor yet, although that would probably work" + }, + { + "role": "user", + "content": "Is there anything else I should keep in mind?" + }, + { + "role": "assistant", + "content": "Next time I'm going to get granulated palm sugar as I've found working with a jaggery block too much hassle" + }, + { + "role": "user", + "content": "Any other tips?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there a difference in how fine each of them grate?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can I store soft serve ice cream in my regular freezer?", + "text": "The standard recommended temperature for a home freezer is 0\u00b0F (-18\u2103). Regular ice cream keeps best at -5\u00b0F to 0\u00b0F. However, the proper storage temperature for soft serve ice cream is 18\u00b0F (-7\u2103). While you could raise the temperature of your freezer to accommodate this, it really wouldn't be recommended for the rest of your frozen foods.Short of that, your best option would be to get a tiny freezer just for your soft serve so that you can keep it at at higher temperature without risking the quality of your other food." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I store soft serve ice cream in my regular freezer?" + } + ], + "answers": [ + "The standard recommended temperature for a home freezer is 0\u00b0F (-18\u2103). Regular ice cream keeps best at -5\u00b0F to 0\u00b0F. However, the proper storage temperature for soft serve ice cream is 18\u00b0F (-7\u2103", + "The standard recommended temperature for a home freezer is 0\u00b0F (-18\u2103). Regular ice cream keeps best at -5\u00b0F to 0\u00b0F. However, the proper storage temperature for soft serve ice cream is 18\u00b0F (-7\u2103", + "your best option would be to get a tiny freezer just for your soft serve", + "it really wouldn't be recommended for the rest of your frozen foods." + ] + }, + { + "ctxs": [ + { + "title": "Can I store soft serve ice cream in my regular freezer?", + "text": "The standard recommended temperature for a home freezer is 0\u00b0F (-18\u2103). Regular ice cream keeps best at -5\u00b0F to 0\u00b0F. However, the proper storage temperature for soft serve ice cream is 18\u00b0F (-7\u2103). While you could raise the temperature of your freezer to accommodate this, it really wouldn't be recommended for the rest of your frozen foods.Short of that, your best option would be to get a tiny freezer just for your soft serve so that you can keep it at at higher temperature without risking the quality of your other food." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I store soft serve ice cream in my regular freezer?" + }, + { + "role": "assistant", + "content": "The standard recommended temperature for a home freezer is 0\u00b0F (-18\u2103). Regular ice cream keeps best at -5\u00b0F to 0\u00b0F. However, the proper storage temperature for soft serve ice cream is 18\u00b0F (-7\u2103" + }, + { + "role": "user", + "content": "Is there a trick to keeping it soft and close to the consistency in the freezer?" + } + ], + "answers": [ + "your best option would be to get a tiny freezer just for your soft serve so that you can keep it at at higher temperature without risking the quality of your other food", + "your best option would be to get a tiny freezer just for your soft serve so that you can keep it at at higher temperature without risking the quality of your other food", + "your best option would be to get a tiny freezer just for your soft serve", + "you could raise the temperature of your freezer to accommodate this" + ] + }, + { + "ctxs": [ + { + "title": "How does irradiated beef spoil?", + "text": "Your assumption that there is nothing living inside the package is incorrect. Food irradiation does not sterilise the food. It is very, but not totally effective. Therefore, given enough time, the meat will still spoil.Irradiation does effect the quality of the food, so I imagine a balance needs to be struck between safety and quality." + } + ], + "messages": [ + { + "role": "user", + "content": "How does irradiated beef spoil?" + } + ], + "answers": [ + "given enough time, the meat will still spoil", + "given enough time, the meat will still spoil", + "given enough time, the meat will still spoil", + "given enough time, the meat will still spoil" + ] + }, + { + "ctxs": [ + { + "title": "How does irradiated beef spoil?", + "text": "Your assumption that there is nothing living inside the package is incorrect. Food irradiation does not sterilise the food. It is very, but not totally effective. Therefore, given enough time, the meat will still spoil.Irradiation does effect the quality of the food, so I imagine a balance needs to be struck between safety and quality." + } + ], + "messages": [ + { + "role": "user", + "content": "How does irradiated beef spoil?" + }, + { + "role": "assistant", + "content": "given enough time, the meat will still spoil" + }, + { + "role": "user", + "content": "if radiation kills bacteria and mould how can it spoil?" + } + ], + "answers": [ + "Food irradiation does not sterilise the food. It is very, but not totally effective", + "Food irradiation does not sterilise the food. It is very, but not totally effective", + "Food irradiation does not sterilise the food. It is very, but not totally effective", + "Food irradiation does not sterilise the food." + ] + }, + { + "ctxs": [ + { + "title": "How does irradiated beef spoil?", + "text": "Your assumption that there is nothing living inside the package is incorrect. Food irradiation does not sterilise the food. It is very, but not totally effective. Therefore, given enough time, the meat will still spoil.Irradiation does effect the quality of the food, so I imagine a balance needs to be struck between safety and quality." + } + ], + "messages": [ + { + "role": "user", + "content": "How does irradiated beef spoil?" + }, + { + "role": "assistant", + "content": "given enough time, the meat will still spoil" + }, + { + "role": "user", + "content": "if radiation kills bacteria and mould how can it spoil?" + }, + { + "role": "assistant", + "content": "Food irradiation does not sterilise the food. It is very, but not totally effective" + }, + { + "role": "user", + "content": "how long will irradiated beef last before spoiling?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How does irradiated beef spoil?", + "text": "Your assumption that there is nothing living inside the package is incorrect. Food irradiation does not sterilise the food. It is very, but not totally effective. Therefore, given enough time, the meat will still spoil.Irradiation does effect the quality of the food, so I imagine a balance needs to be struck between safety and quality." + } + ], + "messages": [ + { + "role": "user", + "content": "How does irradiated beef spoil?" + }, + { + "role": "assistant", + "content": "given enough time, the meat will still spoil" + }, + { + "role": "user", + "content": "if radiation kills bacteria and mould how can it spoil?" + }, + { + "role": "assistant", + "content": "Food irradiation does not sterilise the food. It is very, but not totally effective" + }, + { + "role": "user", + "content": "how long will irradiated beef last before spoiling?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "is it safe to eat?" + } + ], + "answers": [ + "Irradiation does effect the quality of the food", + "Irradiation does effect the quality of the food", + "rradiation does effect the quality of the food, so I imagine a balance needs to be struck between safety and qualit", + "Your assumption that there is nothing living inside the package is incorrect. Food irradiation does not sterilise the food. It is very, but not totally effective." + ] + }, + { + "ctxs": [ + { + "title": "How does irradiated beef spoil?", + "text": "Your assumption that there is nothing living inside the package is incorrect. Food irradiation does not sterilise the food. It is very, but not totally effective. Therefore, given enough time, the meat will still spoil.Irradiation does effect the quality of the food, so I imagine a balance needs to be struck between safety and quality." + } + ], + "messages": [ + { + "role": "user", + "content": "How does irradiated beef spoil?" + }, + { + "role": "assistant", + "content": "given enough time, the meat will still spoil" + }, + { + "role": "user", + "content": "if radiation kills bacteria and mould how can it spoil?" + }, + { + "role": "assistant", + "content": "Food irradiation does not sterilise the food. It is very, but not totally effective" + }, + { + "role": "user", + "content": "how long will irradiated beef last before spoiling?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "is it safe to eat?" + }, + { + "role": "assistant", + "content": "Irradiation does effect the quality of the food" + }, + { + "role": "user", + "content": "how is the quality such as flavour and texture affected?" + } + ], + "answers": [ + "a balance needs to be struck between safety and quality.", + "a balance needs to be struck between safety and quality.", + "a balance needs to be struck between safety and quality.", + "Irradiation does effect the quality of the food" + ] + }, + { + "ctxs": [ + { + "title": "How does irradiated beef spoil?", + "text": "Your assumption that there is nothing living inside the package is incorrect. Food irradiation does not sterilise the food. It is very, but not totally effective. Therefore, given enough time, the meat will still spoil.Irradiation does effect the quality of the food, so I imagine a balance needs to be struck between safety and quality." + } + ], + "messages": [ + { + "role": "user", + "content": "How does irradiated beef spoil?" + }, + { + "role": "assistant", + "content": "given enough time, the meat will still spoil" + }, + { + "role": "user", + "content": "if radiation kills bacteria and mould how can it spoil?" + }, + { + "role": "assistant", + "content": "Food irradiation does not sterilise the food. It is very, but not totally effective" + }, + { + "role": "user", + "content": "how long will irradiated beef last before spoiling?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "is it safe to eat?" + }, + { + "role": "assistant", + "content": "Irradiation does effect the quality of the food" + }, + { + "role": "user", + "content": "how is the quality such as flavour and texture affected?" + }, + { + "role": "assistant", + "content": "a balance needs to be struck between safety and quality." + }, + { + "role": "user", + "content": "Do you have any other advice or information?" + } + ], + "answers": [ + "Your assumption that there is nothing living inside the package is incorrect", + "Your assumption that there is nothing living inside the package is incorrect", + "Your assumption that there is nothing living inside the package is incorrect.", + "Your assumption that there is nothing living inside the package is incorrect" + ] + }, + { + "ctxs": [ + { + "title": "How do I get rid of mayonnaise smell?", + "text": "The strongest smells in mayonnaise should be vinegar and egg. There shouldn't be any yeast, and therefore any yeast smell, so that is a bit concerning. I am not sure what might imitate a yeast smell.I don't know how to counter the smell since I am not sure what the origination of the smell is. Does it taste okay? Is the texture okay? I do find that homemade and store brand mayonnaises have pretty different smells in general." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I get rid of mayonnaise smell?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How do I get rid of mayonnaise smell?", + "text": "The strongest smells in mayonnaise should be vinegar and egg. There shouldn't be any yeast, and therefore any yeast smell, so that is a bit concerning. I am not sure what might imitate a yeast smell.I don't know how to counter the smell since I am not sure what the origination of the smell is. Does it taste okay? Is the texture okay? I do find that homemade and store brand mayonnaises have pretty different smells in general." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I get rid of mayonnaise smell?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Does mayo always smell like that?" + } + ], + "answers": [ + "The strongest smells in mayonnaise should be vinegar and egg", + "The strongest smells in mayonnaise should be vinegar and egg", + "I do find that homemade and store brand mayonnaises have pretty different smells in general.", + "I do find that homemade and store brand mayonnaises have pretty different smells in general." + ] + }, + { + "ctxs": [ + { + "title": "How do I get rid of mayonnaise smell?", + "text": "The strongest smells in mayonnaise should be vinegar and egg. There shouldn't be any yeast, and therefore any yeast smell, so that is a bit concerning. I am not sure what might imitate a yeast smell.I don't know how to counter the smell since I am not sure what the origination of the smell is. Does it taste okay? Is the texture okay? I do find that homemade and store brand mayonnaises have pretty different smells in general." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I get rid of mayonnaise smell?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Does mayo always smell like that?" + }, + { + "role": "assistant", + "content": "The strongest smells in mayonnaise should be vinegar and egg" + }, + { + "role": "user", + "content": "can you give me more tips?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "microwaving scrambled eggs", + "text": "Microwave scrambled eggs will never be like real scrambled eggs.That said, I've obtained decent results when only a microwave is available by beating the eggs first, microwaving for 30 seconds, stirring, and then microwaving in 10 second bursts, stirring after each one until desired doneness is achieved.If you are just looking for ways to cook eggs in the microwave, and you don't care about the style, try doing a microwave poached egg:Put 1/3c of water in a mug. Crack an egg into the water. Stab the yolk with a fork/toothpick/etc (shouldn't break the yolk, just pierce it. This is so that it won't explode, which apparently is a risk, although I've never had it happen, personally.) Microwave for about a minute, remove egg with slotted spoon. Adjust timing up/down 5 seconds, depending on your microwave and how you like your egg (e.g. I like mine kind of runny: in one microwave I use, that's 55 seconds, in another it's 1min even.)" + } + ], + "messages": [ + { + "role": "user", + "content": "microwaving scrambled eggs" + } + ], + "answers": [ + "Microwave scrambled eggs will never be like real scrambled eggs", + "Microwave scrambled eggs will never be like real scrambled eggs", + "beating the eggs first, microwaving for 30 seconds, stirring, and then microwaving in 10 second bursts, stirring after each one until desired doneness is achieved", + "Microwave scrambled eggs will never be like real scrambled eggs." + ] + }, + { + "ctxs": [ + { + "title": "microwaving scrambled eggs", + "text": "Microwave scrambled eggs will never be like real scrambled eggs.That said, I've obtained decent results when only a microwave is available by beating the eggs first, microwaving for 30 seconds, stirring, and then microwaving in 10 second bursts, stirring after each one until desired doneness is achieved.If you are just looking for ways to cook eggs in the microwave, and you don't care about the style, try doing a microwave poached egg:Put 1/3c of water in a mug. Crack an egg into the water. Stab the yolk with a fork/toothpick/etc (shouldn't break the yolk, just pierce it. This is so that it won't explode, which apparently is a risk, although I've never had it happen, personally.) Microwave for about a minute, remove egg with slotted spoon. Adjust timing up/down 5 seconds, depending on your microwave and how you like your egg (e.g. I like mine kind of runny: in one microwave I use, that's 55 seconds, in another it's 1min even.)" + } + ], + "messages": [ + { + "role": "user", + "content": "microwaving scrambled eggs" + }, + { + "role": "assistant", + "content": "Microwave scrambled eggs will never be like real scrambled eggs" + }, + { + "role": "user", + "content": "Has anyone come up with a way to cook beaten eggs via microwave?" + } + ], + "answers": [ + "microwaving for 30 seconds, stirring, and then microwaving in 10 second bursts, stirring after each one until desired doneness is achieved", + "microwaving for 30 seconds, stirring, and then microwaving in 10 second bursts, stirring after each one until desired doneness is achieved", + "If you are just looking for ways to cook eggs in the microwave, and you don't care about the style, try doing a microwave poached egg", + "Adjust timing up/down 5 seconds, depending on your microwave and how you like your egg (e.g. I like mine kind of runny: in one microwave I use, that's 55 seconds, in another it's 1min even.)" + ] + }, + { + "ctxs": [ + { + "title": "Would a cream based sauce go well with steaks?", + "text": "You may have been served Bearnaise, which is a common red meat sauce. Bearnaise is based on Hollandaise (a mother sauce), a butter based sauce. Hollandaise is somewhat advanced to make because it is important to keep the temperature right and the ratios correct while making it, but the result is worth the effort." + } + ], + "messages": [ + { + "role": "user", + "content": "Would a cream based sauce go well with steaks?" + } + ], + "answers": [ + "Bearnaise is based on Hollandaise", + "Bearnaise is based on Hollandaise", + "Bearnaise is based on Hollandaise", + "Bearnaise is based on Hollandaise (a mother sauce), a butter based sauce." + ] + }, + { + "ctxs": [ + { + "title": "Would a cream based sauce go well with steaks?", + "text": "You may have been served Bearnaise, which is a common red meat sauce. Bearnaise is based on Hollandaise (a mother sauce), a butter based sauce. Hollandaise is somewhat advanced to make because it is important to keep the temperature right and the ratios correct while making it, but the result is worth the effort." + } + ], + "messages": [ + { + "role": "user", + "content": "Would a cream based sauce go well with steaks?" + }, + { + "role": "assistant", + "content": "Bearnaise is based on Hollandaise" + }, + { + "role": "user", + "content": "What is the secret to a creamy sauce that goes well with steak ?" + } + ], + "answers": [ + "it is important to keep the temperature right and the ratios correct", + "it is important to keep the temperature right and the ratios correct", + "it is important to keep the temperature right and the ratios correct while making it", + "it is important to keep the temperature right and the ratios correct while making it, but the result is worth the effort." + ] + }, + { + "ctxs": [ + { + "title": "Would a cream based sauce go well with steaks?", + "text": "You may have been served Bearnaise, which is a common red meat sauce. Bearnaise is based on Hollandaise (a mother sauce), a butter based sauce. Hollandaise is somewhat advanced to make because it is important to keep the temperature right and the ratios correct while making it, but the result is worth the effort." + } + ], + "messages": [ + { + "role": "user", + "content": "Would a cream based sauce go well with steaks?" + }, + { + "role": "assistant", + "content": "Bearnaise is based on Hollandaise" + }, + { + "role": "user", + "content": "What is the secret to a creamy sauce that goes well with steak ?" + }, + { + "role": "assistant", + "content": "it is important to keep the temperature right and the ratios correct" + }, + { + "role": "user", + "content": "Are there any other sauces not cream based that would work with steak ?" + } + ], + "answers": [ + "Bearnaise, which is a common red meat sauce", + "Bearnaise, which is a common red meat sauce", + "Bearnaise, which is a common red meat sauce", + "Bearnaise, which is a common red meat sauce" + ] + }, + { + "ctxs": [ + { + "title": "Would a cream based sauce go well with steaks?", + "text": "You may have been served Bearnaise, which is a common red meat sauce. Bearnaise is based on Hollandaise (a mother sauce), a butter based sauce. Hollandaise is somewhat advanced to make because it is important to keep the temperature right and the ratios correct while making it, but the result is worth the effort." + } + ], + "messages": [ + { + "role": "user", + "content": "Would a cream based sauce go well with steaks?" + }, + { + "role": "assistant", + "content": "Bearnaise is based on Hollandaise" + }, + { + "role": "user", + "content": "What is the secret to a creamy sauce that goes well with steak ?" + }, + { + "role": "assistant", + "content": "it is important to keep the temperature right and the ratios correct" + }, + { + "role": "user", + "content": "Are there any other sauces not cream based that would work with steak ?" + }, + { + "role": "assistant", + "content": "Bearnaise, which is a common red meat sauce" + }, + { + "role": "user", + "content": "How do I prepare a Bearnaise ?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Would a cream based sauce go well with steaks?", + "text": "You may have been served Bearnaise, which is a common red meat sauce. Bearnaise is based on Hollandaise (a mother sauce), a butter based sauce. Hollandaise is somewhat advanced to make because it is important to keep the temperature right and the ratios correct while making it, but the result is worth the effort." + } + ], + "messages": [ + { + "role": "user", + "content": "Would a cream based sauce go well with steaks?" + }, + { + "role": "assistant", + "content": "Bearnaise is based on Hollandaise" + }, + { + "role": "user", + "content": "What is the secret to a creamy sauce that goes well with steak ?" + }, + { + "role": "assistant", + "content": "it is important to keep the temperature right and the ratios correct" + }, + { + "role": "user", + "content": "Are there any other sauces not cream based that would work with steak ?" + }, + { + "role": "assistant", + "content": "Bearnaise, which is a common red meat sauce" + }, + { + "role": "user", + "content": "How do I prepare a Bearnaise ?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Any other tips you can think of ?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Bad eggs in baking?", + "text": "The standard test for eggs is to slowly lower your egg(s) in cold water. If it floats, throw it out. The smell test will only identify severely rotten eggs, while the float test will hint at how well the egg will perform as a binder in baking recipes.If it helps, the FDA standard best-by dates are normally 1 week prior to the use-by (which is the date the food is considered no longer fit to use). The standard use-by date for eggs in the US is 28 days after being laid. After 28 days the chances of bacterial growth within the egg are significant enough that they're not worth using." + } + ], + "messages": [ + { + "role": "user", + "content": "Bad eggs in baking would it make you sick?" + } + ], + "answers": [ + "The standard use-by date for eggs in the US is 28 days after being laid. After 28 days the chances of bacterial growth within the egg are significant enough that they're not worth using", + "The standard use-by date for eggs in the US is 28 days after being laid. After 28 days the chances of bacterial growth within the egg are significant enough that they're not worth using", + "The standard use-by date for eggs in the US is 28 days after being laid. After 28 days the chances of bacterial growth within the egg are significant enough that they're not worth using", + "The standard test for eggs is to slowly lower your egg(s) in cold water. If it floats, throw it out." + ] + }, + { + "ctxs": [ + { + "title": "Bad eggs in baking?", + "text": "The standard test for eggs is to slowly lower your egg(s) in cold water. If it floats, throw it out. The smell test will only identify severely rotten eggs, while the float test will hint at how well the egg will perform as a binder in baking recipes.If it helps, the FDA standard best-by dates are normally 1 week prior to the use-by (which is the date the food is considered no longer fit to use). The standard use-by date for eggs in the US is 28 days after being laid. After 28 days the chances of bacterial growth within the egg are significant enough that they're not worth using." + } + ], + "messages": [ + { + "role": "user", + "content": "Bad eggs in baking would it make you sick?" + }, + { + "role": "assistant", + "content": "The standard use-by date for eggs in the US is 28 days after being laid. After 28 days the chances of bacterial growth within the egg are significant enough that they're not worth using" + }, + { + "role": "user", + "content": "The eggs are cooked in the batter so I was hoping that they would still be ok." + } + ], + "answers": [ + "", + "", + "", + "" + ] + }, + { + "ctxs": [ + { + "title": "Can you reuse marinade used with raw chicken?", + "text": "Most reliable sources will warn you strongly against reusing marinades because they can continue to harbor bacteria. Even though the second batch of meat will be cooked, there'll be lots of time for the bacteria to multiply in the meantime. (And given the symptoms caused by foodborne illnesses caused by bacteria like salmonella, the risk isn't worth the few cents you'll save on marinade.)" + } + ], + "messages": [ + { + "role": "user", + "content": "Can you reuse marinade used with raw chicken?" + } + ], + "answers": [ + "Most reliable sources will warn you strongly against reusing marinades because they can continue to harbor bacteria", + "Most reliable sources will warn you strongly against reusing marinades because they can continue to harbor bacteria", + "strongly against reusing marinades because they can continue to harbor bacteria.", + "Most reliable sources will warn you strongly against reusing marinades because they can continue to harbor bacteria" + ] + }, + { + "ctxs": [ + { + "title": "Can you reuse marinade used with raw chicken?", + "text": "Most reliable sources will warn you strongly against reusing marinades because they can continue to harbor bacteria. Even though the second batch of meat will be cooked, there'll be lots of time for the bacteria to multiply in the meantime. (And given the symptoms caused by foodborne illnesses caused by bacteria like salmonella, the risk isn't worth the few cents you'll save on marinade.)" + } + ], + "messages": [ + { + "role": "user", + "content": "Can you reuse marinade used with raw chicken?" + }, + { + "role": "assistant", + "content": "Most reliable sources will warn you strongly against reusing marinades because they can continue to harbor bacteria" + }, + { + "role": "user", + "content": "What can happen if you do reuse them?" + } + ], + "answers": [ + "bacteria to multiply in the meantime. (And given the symptoms caused by foodborne illnesses caused by bacteria like salmonella, the risk isn't worth the few cents you'll save on marinade.)", + "bacteria to multiply in the meantime. (And given the symptoms caused by foodborne illnesses caused by bacteria like salmonella, the risk isn't worth the few cents you'll save on marinade.)", + "Most reliable sources will warn you strongly against reusing marinades because they can continue to harbor bacteria.", + "reliable sources will warn you strongly against reusing marinades because they can continue to harbor bacteria." + ] + }, + { + "ctxs": [ + { + "title": "Can you reuse marinade used with raw chicken?", + "text": "Most reliable sources will warn you strongly against reusing marinades because they can continue to harbor bacteria. Even though the second batch of meat will be cooked, there'll be lots of time for the bacteria to multiply in the meantime. (And given the symptoms caused by foodborne illnesses caused by bacteria like salmonella, the risk isn't worth the few cents you'll save on marinade.)" + } + ], + "messages": [ + { + "role": "user", + "content": "Can you reuse marinade used with raw chicken?" + }, + { + "role": "assistant", + "content": "Most reliable sources will warn you strongly against reusing marinades because they can continue to harbor bacteria" + }, + { + "role": "user", + "content": "What can happen if you do reuse them?" + }, + { + "role": "assistant", + "content": "bacteria to multiply in the meantime. (And given the symptoms caused by foodborne illnesses caused by bacteria like salmonella, the risk isn't worth the few cents you'll save on marinade.)" + }, + { + "role": "user", + "content": "Does it matter if I'm using it with things that will be cooked?" + } + ], + "answers": [ + "Even though the second batch of meat will be cooked, there'll be lots of time for the bacteria to multiply in", + "Even though the second batch of meat will be cooked, there'll be lots of time for the bacteria to multiply in", + "harbor bacteria.", + "Even though the second batch of meat will be cooked, there'll be lots of time for the bacteria to multiply in the meantime." + ] + }, + { + "ctxs": [ + { + "title": "Can you reuse marinade used with raw chicken?", + "text": "Most reliable sources will warn you strongly against reusing marinades because they can continue to harbor bacteria. Even though the second batch of meat will be cooked, there'll be lots of time for the bacteria to multiply in the meantime. (And given the symptoms caused by foodborne illnesses caused by bacteria like salmonella, the risk isn't worth the few cents you'll save on marinade.)" + } + ], + "messages": [ + { + "role": "user", + "content": "Can you reuse marinade used with raw chicken?" + }, + { + "role": "assistant", + "content": "Most reliable sources will warn you strongly against reusing marinades because they can continue to harbor bacteria" + }, + { + "role": "user", + "content": "What can happen if you do reuse them?" + }, + { + "role": "assistant", + "content": "bacteria to multiply in the meantime. (And given the symptoms caused by foodborne illnesses caused by bacteria like salmonella, the risk isn't worth the few cents you'll save on marinade.)" + }, + { + "role": "user", + "content": "Does it matter if I'm using it with things that will be cooked?" + }, + { + "role": "assistant", + "content": "Even though the second batch of meat will be cooked, there'll be lots of time for the bacteria to multiply in" + }, + { + "role": "user", + "content": "Is there any safe window of time to reuse a marinade?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can you reuse marinade used with raw chicken?", + "text": "Most reliable sources will warn you strongly against reusing marinades because they can continue to harbor bacteria. Even though the second batch of meat will be cooked, there'll be lots of time for the bacteria to multiply in the meantime. (And given the symptoms caused by foodborne illnesses caused by bacteria like salmonella, the risk isn't worth the few cents you'll save on marinade.)" + } + ], + "messages": [ + { + "role": "user", + "content": "Can you reuse marinade used with raw chicken?" + }, + { + "role": "assistant", + "content": "Most reliable sources will warn you strongly against reusing marinades because they can continue to harbor bacteria" + }, + { + "role": "user", + "content": "What can happen if you do reuse them?" + }, + { + "role": "assistant", + "content": "bacteria to multiply in the meantime. (And given the symptoms caused by foodborne illnesses caused by bacteria like salmonella, the risk isn't worth the few cents you'll save on marinade.)" + }, + { + "role": "user", + "content": "Does it matter if I'm using it with things that will be cooked?" + }, + { + "role": "assistant", + "content": "Even though the second batch of meat will be cooked, there'll be lots of time for the bacteria to multiply in" + }, + { + "role": "user", + "content": "Is there any safe window of time to reuse a marinade?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can I reuse marinades if I'm only marinading vegetables?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can you reuse marinade used with raw chicken?", + "text": "Most reliable sources will warn you strongly against reusing marinades because they can continue to harbor bacteria. Even though the second batch of meat will be cooked, there'll be lots of time for the bacteria to multiply in the meantime. (And given the symptoms caused by foodborne illnesses caused by bacteria like salmonella, the risk isn't worth the few cents you'll save on marinade.)" + } + ], + "messages": [ + { + "role": "user", + "content": "Can you reuse marinade used with raw chicken?" + }, + { + "role": "assistant", + "content": "Most reliable sources will warn you strongly against reusing marinades because they can continue to harbor bacteria" + }, + { + "role": "user", + "content": "What can happen if you do reuse them?" + }, + { + "role": "assistant", + "content": "bacteria to multiply in the meantime. (And given the symptoms caused by foodborne illnesses caused by bacteria like salmonella, the risk isn't worth the few cents you'll save on marinade.)" + }, + { + "role": "user", + "content": "Does it matter if I'm using it with things that will be cooked?" + }, + { + "role": "assistant", + "content": "Even though the second batch of meat will be cooked, there'll be lots of time for the bacteria to multiply in" + }, + { + "role": "user", + "content": "Is there any safe window of time to reuse a marinade?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Can I reuse marinades if I'm only marinading vegetables?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there anything else you can tell me about marinades?" + } + ], + "answers": [ + "risk isn't worth the few cents you'll save on marinade.)", + "risk isn't worth the few cents you'll save on marinade.)", + "risk isn't worth the few cents you'll save on marinade.)", + "Most reliable sources will warn you strongly against reusing marinades because they can continue to harbor bacteria." + ] + }, + { + "ctxs": [ + { + "title": "How long will roux keep?", + "text": "Surely you figured something out by now, but here is what I would do. First, look closely and carefully for surface mold. Look around the rim of the container. If that is clear, smell the oil for rancidity. If it stinks, throw it out. At this point, it looks good and it smells good. I can't imagine a dish where the roux is not thoroughly heated, so unless you are pioneering some kind of cold ingredient, cold roux dish, I think you are good to go. The sealed roux in the fridge should behave like a confit and retard spoilage for a while. If you did a dark roux (like a cajun style) it should last a really long time. They sell it in jars in New Orleans supermarkets, and if memory serves, the jar said something like 90 days in the fridge after opening." + } + ], + "messages": [ + { + "role": "user", + "content": "How long will roux stay good in the fridge?" + } + ], + "answers": [ + "if memory serves, the jar said something like 90 days in the fridge after opening", + "if memory serves, the jar said something like 90 days in the fridge after opening", + "if memory serves, the jar said something like 90 days in the fridge after opening.", + "The sealed roux in the fridge should behave like a confit and retard spoilage for a while" + ] + }, + { + "ctxs": [ + { + "title": "How long will roux keep?", + "text": "Surely you figured something out by now, but here is what I would do. First, look closely and carefully for surface mold. Look around the rim of the container. If that is clear, smell the oil for rancidity. If it stinks, throw it out. At this point, it looks good and it smells good. I can't imagine a dish where the roux is not thoroughly heated, so unless you are pioneering some kind of cold ingredient, cold roux dish, I think you are good to go. The sealed roux in the fridge should behave like a confit and retard spoilage for a while. If you did a dark roux (like a cajun style) it should last a really long time. They sell it in jars in New Orleans supermarkets, and if memory serves, the jar said something like 90 days in the fridge after opening." + } + ], + "messages": [ + { + "role": "user", + "content": "How long will roux stay good in the fridge?" + }, + { + "role": "assistant", + "content": "if memory serves, the jar said something like 90 days in the fridge after opening" + }, + { + "role": "user", + "content": "How can I know if it turned bad ?" + } + ], + "answers": [ + "First, look closely and carefully for surface mold. Look around the rim of the container. If that is clear, smell the oil for rancidity. If it stinks, throw it out", + "First, look closely and carefully for surface mold. Look around the rim of the container. If that is clear, smell the oil for rancidity. If it stinks, throw it out", + "Look around the rim of the container. If that is clear, smell the oil for rancidity.", + "look closely and carefully for surface mold" + ] + }, + { + "ctxs": [ + { + "title": "How long will roux keep?", + "text": "Surely you figured something out by now, but here is what I would do. First, look closely and carefully for surface mold. Look around the rim of the container. If that is clear, smell the oil for rancidity. If it stinks, throw it out. At this point, it looks good and it smells good. I can't imagine a dish where the roux is not thoroughly heated, so unless you are pioneering some kind of cold ingredient, cold roux dish, I think you are good to go. The sealed roux in the fridge should behave like a confit and retard spoilage for a while. If you did a dark roux (like a cajun style) it should last a really long time. They sell it in jars in New Orleans supermarkets, and if memory serves, the jar said something like 90 days in the fridge after opening." + } + ], + "messages": [ + { + "role": "user", + "content": "How long will roux stay good in the fridge?" + }, + { + "role": "assistant", + "content": "if memory serves, the jar said something like 90 days in the fridge after opening" + }, + { + "role": "user", + "content": "How can I know if it turned bad ?" + }, + { + "role": "assistant", + "content": "First, look closely and carefully for surface mold. Look around the rim of the container. If that is clear, smell the oil for rancidity. If it stinks, throw it out" + }, + { + "role": "user", + "content": "any other safety precautions I should take ?" + } + ], + "answers": [ + "I can't imagine a dish where the roux is not thoroughly heated, so unless you are pioneering some kind of cold ingredient, cold roux dish, I think you are good to go", + "I can't imagine a dish where the roux is not thoroughly heated, so unless you are pioneering some kind of cold ingredient, cold roux dish, I think you are good to go", + "First, look closely and carefully for surface mold. Look around the rim of the container. If that is clear, smell the oil for rancidity. If it stinks, throw it out.", + "I can't imagine a dish where the roux is not thoroughly heated, so unless you are pioneering some kind of cold ingredient, cold roux dish, I think you are good to go" + ] + }, + { + "ctxs": [ + { + "title": "How long will roux keep?", + "text": "Surely you figured something out by now, but here is what I would do. First, look closely and carefully for surface mold. Look around the rim of the container. If that is clear, smell the oil for rancidity. If it stinks, throw it out. At this point, it looks good and it smells good. I can't imagine a dish where the roux is not thoroughly heated, so unless you are pioneering some kind of cold ingredient, cold roux dish, I think you are good to go. The sealed roux in the fridge should behave like a confit and retard spoilage for a while. If you did a dark roux (like a cajun style) it should last a really long time. They sell it in jars in New Orleans supermarkets, and if memory serves, the jar said something like 90 days in the fridge after opening." + } + ], + "messages": [ + { + "role": "user", + "content": "How long will roux stay good in the fridge?" + }, + { + "role": "assistant", + "content": "if memory serves, the jar said something like 90 days in the fridge after opening" + }, + { + "role": "user", + "content": "How can I know if it turned bad ?" + }, + { + "role": "assistant", + "content": "First, look closely and carefully for surface mold. Look around the rim of the container. If that is clear, smell the oil for rancidity. If it stinks, throw it out" + }, + { + "role": "user", + "content": "any other safety precautions I should take ?" + }, + { + "role": "assistant", + "content": "I can't imagine a dish where the roux is not thoroughly heated, so unless you are pioneering some kind of cold ingredient, cold roux dish, I think you are good to go" + }, + { + "role": "user", + "content": "so heating it will make it good again ?" + } + ], + "answers": [ + "it looks good and it smells good", + "it looks good and it smells good", + "Surely you figured something out by now", + "it looks good and it smells good" + ] + }, + { + "ctxs": [ + { + "title": "Why not blind bake with two pie plates?", + "text": "I use two nested pie plates all the time when I'm blind baking a crust, but glass plates don't work well. Glass plates actually have a much bigger difference between their inner and outer profiles than you might expect, so I usually use metal pie plates instead of glass because they nest a lot tighter (the thinner sheet metal stamped on a die allows for much more precise nesting).Just be sure to dock the crust, ensure there is no gap between your pie plates and the crust itself, and remove the inner plate a couple of minutes before removing the crust from the oven to allow any excess moisture to escape and brown properly." + } + ], + "messages": [ + { + "role": "user", + "content": "Why not blind bake with two pie plates?" + } + ], + "answers": [ + "I use two nested pie plates all the time when I'm blind baking a crust, but glass plates don't work well", + "I use two nested pie plates all the time when I'm blind baking a crust, but glass plates don't work well", + "I use two nested pie plates all the time when I'm blind baking a crust, but glass plates don't work well.", + "I use two nested pie plates all the time" + ] + }, + { + "ctxs": [ + { + "title": "Why not blind bake with two pie plates?", + "text": "I use two nested pie plates all the time when I'm blind baking a crust, but glass plates don't work well. Glass plates actually have a much bigger difference between their inner and outer profiles than you might expect, so I usually use metal pie plates instead of glass because they nest a lot tighter (the thinner sheet metal stamped on a die allows for much more precise nesting).Just be sure to dock the crust, ensure there is no gap between your pie plates and the crust itself, and remove the inner plate a couple of minutes before removing the crust from the oven to allow any excess moisture to escape and brown properly." + } + ], + "messages": [ + { + "role": "user", + "content": "Why not blind bake with two pie plates?" + }, + { + "role": "assistant", + "content": "I use two nested pie plates all the time when I'm blind baking a crust, but glass plates don't work well" + }, + { + "role": "user", + "content": "I always have issues with butter crusts slumping. One thing which occurred to me is: why not use two matched, nesting glass pie plates" + } + ], + "answers": [ + "Glass plates actually have a much bigger difference between their inner and outer profiles than you might expect, so I usually use metal pie plates", + "Glass plates actually have a much bigger difference between their inner and outer profiles than you might expect, so I usually use metal pie plates", + "glass plates don't work well. Glass plates actually have a much bigger difference between their inner and outer profiles than you might expect", + "Glass plates actually have a much bigger difference between their inner and outer profiles than you might expect, so I usually use metal pie plates" + ] + }, + { + "ctxs": [ + { + "title": "Why not blind bake with two pie plates?", + "text": "I use two nested pie plates all the time when I'm blind baking a crust, but glass plates don't work well. Glass plates actually have a much bigger difference between their inner and outer profiles than you might expect, so I usually use metal pie plates instead of glass because they nest a lot tighter (the thinner sheet metal stamped on a die allows for much more precise nesting).Just be sure to dock the crust, ensure there is no gap between your pie plates and the crust itself, and remove the inner plate a couple of minutes before removing the crust from the oven to allow any excess moisture to escape and brown properly." + } + ], + "messages": [ + { + "role": "user", + "content": "Why not blind bake with two pie plates?" + }, + { + "role": "assistant", + "content": "I use two nested pie plates all the time when I'm blind baking a crust, but glass plates don't work well" + }, + { + "role": "user", + "content": "I always have issues with butter crusts slumping. One thing which occurred to me is: why not use two matched, nesting glass pie plates" + }, + { + "role": "assistant", + "content": "Glass plates actually have a much bigger difference between their inner and outer profiles than you might expect, so I usually use metal pie plates" + }, + { + "role": "user", + "content": "Is there any reason not to use a nesting pie plate as the weight for blind baking" + } + ], + "answers": [ + "use metal pie plates instead of glass because they nest a lot tighter (the thinner sheet metal stamped on a die allows for much more precise nesting", + "use metal pie plates instead of glass because they nest a lot tighter (the thinner sheet metal stamped on a die allows for much more precise nesting", + "use metal pie plates instead of glass because they nest a lot tighter (the thinner sheet metal stamped on a die allows for much more precise nesting", + "Glass plates actually have a much bigger difference between their inner and outer profiles than you might expect," + ] + }, + { + "ctxs": [ + { + "title": "Why not blind bake with two pie plates?", + "text": "I use two nested pie plates all the time when I'm blind baking a crust, but glass plates don't work well. Glass plates actually have a much bigger difference between their inner and outer profiles than you might expect, so I usually use metal pie plates instead of glass because they nest a lot tighter (the thinner sheet metal stamped on a die allows for much more precise nesting).Just be sure to dock the crust, ensure there is no gap between your pie plates and the crust itself, and remove the inner plate a couple of minutes before removing the crust from the oven to allow any excess moisture to escape and brown properly." + } + ], + "messages": [ + { + "role": "user", + "content": "Why not blind bake with two pie plates?" + }, + { + "role": "assistant", + "content": "I use two nested pie plates all the time when I'm blind baking a crust, but glass plates don't work well" + }, + { + "role": "user", + "content": "I always have issues with butter crusts slumping. One thing which occurred to me is: why not use two matched, nesting glass pie plates" + }, + { + "role": "assistant", + "content": "Glass plates actually have a much bigger difference between their inner and outer profiles than you might expect, so I usually use metal pie plates" + }, + { + "role": "user", + "content": "Is there any reason not to use a nesting pie plate as the weight for blind baking" + }, + { + "role": "assistant", + "content": "use metal pie plates instead of glass because they nest a lot tighter (the thinner sheet metal stamped on a die allows for much more precise nesting" + }, + { + "role": "user", + "content": "Any other advice?" + } + ], + "answers": [ + "Just be sure to dock the crust, ensure there is no gap between your pie plates and the crust itself", + "Just be sure to dock the crust, ensure there is no gap between your pie plates and the crust itself", + "Just be sure to dock the crust, ensure there is no gap between your pie plates and the crust itself, and remove the inner plate a couple of minutes before removing the crust", + "Just be sure to dock the crust, ensure there is no gap between your pie plates" + ] + }, + { + "ctxs": [ + { + "title": "When a recipe calls for Wine, does it make a difference what wine to use?", + "text": "Yes. If you wouldn't drink it, don't cook with it. Whatever it tastes like out of the bottle, it will add that to the dish. Cook with a wine you might pair with the dish (light wines for seafood, chicken; heavier wines for meats and stews).Don't use a fruity wine unless you want your dish to have some fruit notes. Don't use a very dry wine if you're making a sweeter dish." + } + ], + "messages": [ + { + "role": "user", + "content": "When a recipe calls for Wine, does it make a difference what wine to use?" + } + ], + "answers": [ + "Yes. If you wouldn't drink it, don't cook with it", + "Yes. If you wouldn't drink it, don't cook with it", + "If you wouldn't drink it, don't cook with it", + "Cook with a wine you might pair with the dish (light wines for seafood, chicken; heavier wines for meats and stews)." + ] + }, + { + "ctxs": [ + { + "title": "When a recipe calls for Wine, does it make a difference what wine to use?", + "text": "Yes. If you wouldn't drink it, don't cook with it. Whatever it tastes like out of the bottle, it will add that to the dish. Cook with a wine you might pair with the dish (light wines for seafood, chicken; heavier wines for meats and stews).Don't use a fruity wine unless you want your dish to have some fruit notes. Don't use a very dry wine if you're making a sweeter dish." + } + ], + "messages": [ + { + "role": "user", + "content": "When a recipe calls for Wine, does it make a difference what wine to use?" + }, + { + "role": "assistant", + "content": "Yes. If you wouldn't drink it, don't cook with it" + }, + { + "role": "user", + "content": "Which wines should I use ?" + } + ], + "answers": [ + "Whatever it tastes like out of the bottle, it will add that to the dish. Cook with a wine you might pair with the dish (light wines for seafood, chicken; heavier wines for meats and stews", + "Whatever it tastes like out of the bottle, it will add that to the dish. Cook with a wine you might pair with the dish (light wines for seafood, chicken; heavier wines for meats and stews", + "Cook with a wine you might pair with the dish (light wines for seafood, chicken; heavier wines for meats and stews).Don't use a fruity wine unless you want your dish to have some fruit notes.", + "Cook with a wine you might pair with the dish (light wines for seafood, chicken; heavier wines for meats and stews)" + ] + }, + { + "ctxs": [ + { + "title": "When a recipe calls for Wine, does it make a difference what wine to use?", + "text": "Yes. If you wouldn't drink it, don't cook with it. Whatever it tastes like out of the bottle, it will add that to the dish. Cook with a wine you might pair with the dish (light wines for seafood, chicken; heavier wines for meats and stews).Don't use a fruity wine unless you want your dish to have some fruit notes. Don't use a very dry wine if you're making a sweeter dish." + } + ], + "messages": [ + { + "role": "user", + "content": "When a recipe calls for Wine, does it make a difference what wine to use?" + }, + { + "role": "assistant", + "content": "Yes. If you wouldn't drink it, don't cook with it" + }, + { + "role": "user", + "content": "Which wines should I use ?" + }, + { + "role": "assistant", + "content": "Whatever it tastes like out of the bottle, it will add that to the dish. Cook with a wine you might pair with the dish (light wines for seafood, chicken; heavier wines for meats and stews" + }, + { + "role": "user", + "content": "any other tips for cooking with wine ?" + } + ], + "answers": [ + "Don't use a fruity wine unless you want your dish to have some fruit notes. Don't use a very dry wine if you're making a sweeter dish", + "Don't use a fruity wine unless you want your dish to have some fruit notes. Don't use a very dry wine if you're making a sweeter dish", + "Don't use a fruity wine unless you want your dish to have some fruit notes. Don't use a very dry wine if you're making a sweeter dish.", + "If you wouldn't drink it, don't cook with it. Whatever it tastes like out of the bottle, it will add that to the dish." + ] + }, + { + "ctxs": [ + { + "title": "When a recipe calls for Wine, does it make a difference what wine to use?", + "text": "Yes. If you wouldn't drink it, don't cook with it. Whatever it tastes like out of the bottle, it will add that to the dish. Cook with a wine you might pair with the dish (light wines for seafood, chicken; heavier wines for meats and stews).Don't use a fruity wine unless you want your dish to have some fruit notes. Don't use a very dry wine if you're making a sweeter dish." + } + ], + "messages": [ + { + "role": "user", + "content": "When a recipe calls for Wine, does it make a difference what wine to use?" + }, + { + "role": "assistant", + "content": "Yes. If you wouldn't drink it, don't cook with it" + }, + { + "role": "user", + "content": "Which wines should I use ?" + }, + { + "role": "assistant", + "content": "Whatever it tastes like out of the bottle, it will add that to the dish. Cook with a wine you might pair with the dish (light wines for seafood, chicken; heavier wines for meats and stews" + }, + { + "role": "user", + "content": "any other tips for cooking with wine ?" + }, + { + "role": "assistant", + "content": "Don't use a fruity wine unless you want your dish to have some fruit notes. Don't use a very dry wine if you're making a sweeter dish" + }, + { + "role": "user", + "content": "White or red wine is better for cooking ?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Is it ok to use sour cream as substitute of sour yogurt?", + "text": "Depending on the specific application, you may (and probably will) get good results, but the flavor and texture will be may be slightly different when you substitute sour cream for unsweetened, unflavored yogurt.Consider that both of these products are fermented dairy. The main differences are going to be the level of fat (based on the specific dairy item from which the product was fermented), and the level of acid.In many applications, because the characteristics are very similar, the outcomes will be very similar.In some uncooked sauces like tzatziki, you will probably get a delicious result, but it will be different since sour cream tastes slightly different.In cooked sauces like stroghanoff or some curries, again, the result will be similar but different. The one specific issue you may face is whether the sauce breaks, which will be dependent on the level of dairy fat in the sour cream or yogurt, not which one is being used. So you may wish to use a full-fat sour cream for cooked sauces.The one place where they are nearly freely substitute is baking, especially quick breads, where they perform nearly identically. The flavor differences are not dominant." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it ok to use sour cream as substitute of sour yogurt?" + } + ], + "answers": [ + "Depending on the specific application, you may (and probably will) get good results, but the flavor and texture will be may be slightly different", + "Depending on the specific application, you may (and probably will) get good results, but the flavor and texture will be may be slightly different", + "Depending on the specific application, you may (and probably will) get good results, but the flavor and texture will be may be slightly different", + "Depending on the specific application, you may (and probably will) get good results," + ] + }, + { + "ctxs": [ + { + "title": "Is it ok to use sour cream as substitute of sour yogurt?", + "text": "Depending on the specific application, you may (and probably will) get good results, but the flavor and texture will be may be slightly different when you substitute sour cream for unsweetened, unflavored yogurt.Consider that both of these products are fermented dairy. The main differences are going to be the level of fat (based on the specific dairy item from which the product was fermented), and the level of acid.In many applications, because the characteristics are very similar, the outcomes will be very similar.In some uncooked sauces like tzatziki, you will probably get a delicious result, but it will be different since sour cream tastes slightly different.In cooked sauces like stroghanoff or some curries, again, the result will be similar but different. The one specific issue you may face is whether the sauce breaks, which will be dependent on the level of dairy fat in the sour cream or yogurt, not which one is being used. So you may wish to use a full-fat sour cream for cooked sauces.The one place where they are nearly freely substitute is baking, especially quick breads, where they perform nearly identically. The flavor differences are not dominant." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it ok to use sour cream as substitute of sour yogurt?" + }, + { + "role": "assistant", + "content": "Depending on the specific application, you may (and probably will) get good results, but the flavor and texture will be may be slightly different" + }, + { + "role": "user", + "content": "Are there other subsitutes?" + } + ], + "answers": [ + "Consider that both of these products are fermented dairy. The main differences are going to be the level of fat (based on the specific dairy item from which the product was fermented", + "Consider that both of these products are fermented dairy. The main differences are going to be the level of fat (based on the specific dairy item from which the product was fermented", + "Consider that both of these products are fermented dairy. The main differences are going to be the level of fat (based on the specific dairy item from which the product was fermented", + "Consider that both of these products are fermented dairy. The main differences are going to be the level of fat (based on the specific dairy item from which the product was fermented" + ] + }, + { + "ctxs": [ + { + "title": "Is it ok to use sour cream as substitute of sour yogurt?", + "text": "Depending on the specific application, you may (and probably will) get good results, but the flavor and texture will be may be slightly different when you substitute sour cream for unsweetened, unflavored yogurt.Consider that both of these products are fermented dairy. The main differences are going to be the level of fat (based on the specific dairy item from which the product was fermented), and the level of acid.In many applications, because the characteristics are very similar, the outcomes will be very similar.In some uncooked sauces like tzatziki, you will probably get a delicious result, but it will be different since sour cream tastes slightly different.In cooked sauces like stroghanoff or some curries, again, the result will be similar but different. The one specific issue you may face is whether the sauce breaks, which will be dependent on the level of dairy fat in the sour cream or yogurt, not which one is being used. So you may wish to use a full-fat sour cream for cooked sauces.The one place where they are nearly freely substitute is baking, especially quick breads, where they perform nearly identically. The flavor differences are not dominant." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it ok to use sour cream as substitute of sour yogurt?" + }, + { + "role": "assistant", + "content": "Depending on the specific application, you may (and probably will) get good results, but the flavor and texture will be may be slightly different" + }, + { + "role": "user", + "content": "Are there other subsitutes?" + }, + { + "role": "assistant", + "content": "Consider that both of these products are fermented dairy. The main differences are going to be the level of fat (based on the specific dairy item from which the product was fermented" + }, + { + "role": "user", + "content": "Should I use the same amount when substituting the two?" + } + ], + "answers": [ + "In many applications, because the characteristics are very similar, the outcomes will be very similar", + "In many applications, because the characteristics are very similar, the outcomes will be very similar", + "In many applications, because the characteristics are very similar, the outcomes will be very similar", + "In many applications, because the characteristics are very similar, the outcomes will be very similar" + ] + }, + { + "ctxs": [ + { + "title": "Is it ok to use sour cream as substitute of sour yogurt?", + "text": "Depending on the specific application, you may (and probably will) get good results, but the flavor and texture will be may be slightly different when you substitute sour cream for unsweetened, unflavored yogurt.Consider that both of these products are fermented dairy. The main differences are going to be the level of fat (based on the specific dairy item from which the product was fermented), and the level of acid.In many applications, because the characteristics are very similar, the outcomes will be very similar.In some uncooked sauces like tzatziki, you will probably get a delicious result, but it will be different since sour cream tastes slightly different.In cooked sauces like stroghanoff or some curries, again, the result will be similar but different. The one specific issue you may face is whether the sauce breaks, which will be dependent on the level of dairy fat in the sour cream or yogurt, not which one is being used. So you may wish to use a full-fat sour cream for cooked sauces.The one place where they are nearly freely substitute is baking, especially quick breads, where they perform nearly identically. The flavor differences are not dominant." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it ok to use sour cream as substitute of sour yogurt?" + }, + { + "role": "assistant", + "content": "Depending on the specific application, you may (and probably will) get good results, but the flavor and texture will be may be slightly different" + }, + { + "role": "user", + "content": "Are there other subsitutes?" + }, + { + "role": "assistant", + "content": "Consider that both of these products are fermented dairy. The main differences are going to be the level of fat (based on the specific dairy item from which the product was fermented" + }, + { + "role": "user", + "content": "Should I use the same amount when substituting the two?" + }, + { + "role": "assistant", + "content": "In many applications, because the characteristics are very similar, the outcomes will be very similar" + }, + { + "role": "user", + "content": "would it be better to use plain yogurt?" + } + ], + "answers": [ + "The one specific issue you may face is whether the sauce breaks, which will be dependent on the level of dairy fat in the sour cream or yogurt, not which one is being used", + "The one specific issue you may face is whether the sauce breaks, which will be dependent on the level of dairy fat in the sour cream or yogurt, not which one is being used", + "you may (and probably will) get good results, but the flavor and texture will be may be slightly different when you substitute sour cream for unsweetened, unflavored yogurt.", + "it will be different since sour cream tastes slightly different." + ] + }, + { + "ctxs": [ + { + "title": "Is it ok to use sour cream as substitute of sour yogurt?", + "text": "Depending on the specific application, you may (and probably will) get good results, but the flavor and texture will be may be slightly different when you substitute sour cream for unsweetened, unflavored yogurt.Consider that both of these products are fermented dairy. The main differences are going to be the level of fat (based on the specific dairy item from which the product was fermented), and the level of acid.In many applications, because the characteristics are very similar, the outcomes will be very similar.In some uncooked sauces like tzatziki, you will probably get a delicious result, but it will be different since sour cream tastes slightly different.In cooked sauces like stroghanoff or some curries, again, the result will be similar but different. The one specific issue you may face is whether the sauce breaks, which will be dependent on the level of dairy fat in the sour cream or yogurt, not which one is being used. So you may wish to use a full-fat sour cream for cooked sauces.The one place where they are nearly freely substitute is baking, especially quick breads, where they perform nearly identically. The flavor differences are not dominant." + } + ], + "messages": [ + { + "role": "user", + "content": "Is it ok to use sour cream as substitute of sour yogurt?" + }, + { + "role": "assistant", + "content": "Depending on the specific application, you may (and probably will) get good results, but the flavor and texture will be may be slightly different" + }, + { + "role": "user", + "content": "Are there other subsitutes?" + }, + { + "role": "assistant", + "content": "Consider that both of these products are fermented dairy. The main differences are going to be the level of fat (based on the specific dairy item from which the product was fermented" + }, + { + "role": "user", + "content": "Should I use the same amount when substituting the two?" + }, + { + "role": "assistant", + "content": "In many applications, because the characteristics are very similar, the outcomes will be very similar" + }, + { + "role": "user", + "content": "would it be better to use plain yogurt?" + }, + { + "role": "assistant", + "content": "The one specific issue you may face is whether the sauce breaks, which will be dependent on the level of dairy fat in the sour cream or yogurt, not which one is being used" + }, + { + "role": "user", + "content": "So if the sour cream has more fat then use a little less?" + } + ], + "answers": [ + "you may wish to use a full-fat sour cream for cooked sauces", + "you may wish to use a full-fat sour cream for cooked sauces", + "substitute sour cream for unsweetened, unflavored yogurt.", + "Depending on the specific application, you may (and probably will) get good results, but the flavor and texture will be may be slightly different" + ] + }, + { + "ctxs": [ + { + "title": "Can I substitute Ener-G Egg Replacer with Orgran No Egg?", + "text": "Based on their ingredients they should be pretty similar (Orgran: Potato starch, Tapioca flour, Calcium carbonate, Citric acid, vegetable gum (stabiliser): Methylcellulose vs. Ener-G: Potato Starch, tapioca starch flour, leavening (calcium lactate, calcium carbonate, citric acid), sodium carboxymethylcellulose, methylcellulose). Do you have any bulk food co-ops / health stores in your area? Sometimes they sell Ener-G or similar products in bulk, that way you can just buy the few tablespoons that you need and try it out before investing in the whole box." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I substitute Ener-G Egg Replacer with Orgran No Egg?" + } + ], + "answers": [ + "Based on their ingredients they should be pretty similar", + "Based on their ingredients they should be pretty similar", + "you can just buy the few tablespoons that you need and try it out before investing in the whole box.", + "Based on their ingredients they should be pretty similar" + ] + }, + { + "ctxs": [ + { + "title": "Can I substitute Ener-G Egg Replacer with Orgran No Egg?", + "text": "Based on their ingredients they should be pretty similar (Orgran: Potato starch, Tapioca flour, Calcium carbonate, Citric acid, vegetable gum (stabiliser): Methylcellulose vs. Ener-G: Potato Starch, tapioca starch flour, leavening (calcium lactate, calcium carbonate, citric acid), sodium carboxymethylcellulose, methylcellulose). Do you have any bulk food co-ops / health stores in your area? Sometimes they sell Ener-G or similar products in bulk, that way you can just buy the few tablespoons that you need and try it out before investing in the whole box." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I substitute Ener-G Egg Replacer with Orgran No Egg?" + }, + { + "role": "assistant", + "content": "Based on their ingredients they should be pretty similar" + }, + { + "role": "user", + "content": "could it effect the taste?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can I substitute Ener-G Egg Replacer with Orgran No Egg?", + "text": "Based on their ingredients they should be pretty similar (Orgran: Potato starch, Tapioca flour, Calcium carbonate, Citric acid, vegetable gum (stabiliser): Methylcellulose vs. Ener-G: Potato Starch, tapioca starch flour, leavening (calcium lactate, calcium carbonate, citric acid), sodium carboxymethylcellulose, methylcellulose). Do you have any bulk food co-ops / health stores in your area? Sometimes they sell Ener-G or similar products in bulk, that way you can just buy the few tablespoons that you need and try it out before investing in the whole box." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I substitute Ener-G Egg Replacer with Orgran No Egg?" + }, + { + "role": "assistant", + "content": "Based on their ingredients they should be pretty similar" + }, + { + "role": "user", + "content": "could it effect the taste?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Would the texture be the same when substituting?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Can I substitute Ener-G Egg Replacer with Orgran No Egg?", + "text": "Based on their ingredients they should be pretty similar (Orgran: Potato starch, Tapioca flour, Calcium carbonate, Citric acid, vegetable gum (stabiliser): Methylcellulose vs. Ener-G: Potato Starch, tapioca starch flour, leavening (calcium lactate, calcium carbonate, citric acid), sodium carboxymethylcellulose, methylcellulose). Do you have any bulk food co-ops / health stores in your area? Sometimes they sell Ener-G or similar products in bulk, that way you can just buy the few tablespoons that you need and try it out before investing in the whole box." + } + ], + "messages": [ + { + "role": "user", + "content": "Can I substitute Ener-G Egg Replacer with Orgran No Egg?" + }, + { + "role": "assistant", + "content": "Based on their ingredients they should be pretty similar" + }, + { + "role": "user", + "content": "could it effect the taste?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Would the texture be the same when substituting?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "any other tips or suggestions?" + } + ], + "answers": [ + "Do you have any bulk food co-ops / health stores in your area", + "Do you have any bulk food co-ops / health stores in your area", + "Sometimes they sell Ener-G or similar products in bulk, that way you can just buy the few tablespoons that you need and try it out before investing in the whole box.", + "you can just buy the few tablespoons that you need and try it out before investing in the whole box." + ] + }, + { + "ctxs": [ + { + "title": "How can I remove bitterness from custard after adding pineapple to it?", + "text": "You can't. This is caused by an irreversible chemical reaction. The bitterness is there to stay. If it is just a tad too much for you, you can try diluting: make more pudding and mix. But if it is the strong bitterness I know from mixing mix and fruit enzymes, that won't help either." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I remove bitterness from custard after adding pineapple to it?" + } + ], + "answers": [ + "You can't. This is caused by an irreversible chemical reaction. The bitterness is there to stay", + "You can't. This is caused by an irreversible chemical reaction. The bitterness is there to stay", + "You can't.", + "You can't." + ] + }, + { + "ctxs": [ + { + "title": "How can I remove bitterness from custard after adding pineapple to it?", + "text": "You can't. This is caused by an irreversible chemical reaction. The bitterness is there to stay. If it is just a tad too much for you, you can try diluting: make more pudding and mix. But if it is the strong bitterness I know from mixing mix and fruit enzymes, that won't help either." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I remove bitterness from custard after adding pineapple to it?" + }, + { + "role": "assistant", + "content": "You can't. This is caused by an irreversible chemical reaction. The bitterness is there to stay" + }, + { + "role": "user", + "content": "Is there anything I can do to mask the bitterness?" + } + ], + "answers": [ + "you can try diluting: make more pudding and mix", + "you can try diluting: make more pudding and mix", + "The bitterness is there to stay", + "If it is just a tad too much for you, you can try diluting: make more pudding and mix. But if it is the strong bitterness I know from mixing mix and fruit enzymes, that won't help either." + ] + }, + { + "ctxs": [ + { + "title": "How can I remove bitterness from custard after adding pineapple to it?", + "text": "You can't. This is caused by an irreversible chemical reaction. The bitterness is there to stay. If it is just a tad too much for you, you can try diluting: make more pudding and mix. But if it is the strong bitterness I know from mixing mix and fruit enzymes, that won't help either." + } + ], + "messages": [ + { + "role": "user", + "content": "How can I remove bitterness from custard after adding pineapple to it?" + }, + { + "role": "assistant", + "content": "You can't. This is caused by an irreversible chemical reaction. The bitterness is there to stay" + }, + { + "role": "user", + "content": "Is there anything I can do to mask the bitterness?" + }, + { + "role": "assistant", + "content": "you can try diluting: make more pudding and mix" + }, + { + "role": "user", + "content": "If I dilute the pudding, will I still be able to taste the bitterness?" + } + ], + "answers": [ + "if it is the strong bitterness I know from mixing mix and fruit enzymes, that won't help", + "if it is the strong bitterness I know from mixing mix and fruit enzymes, that won't help", + "The bitterness is there to stay. If it is just a tad too much for you, you can try diluting: make more pudding and mix", + "If it is just a tad too much for you, you can try diluting" + ] + }, + { + "ctxs": [ + { + "title": "delaying moldy bread", + "text": "My family eats a lot of bread. I bake six loaves at a time once or twice a week.We freeze in plastic shopping bags all but two of them. When one loaf is eaten it is replaced from the freezer and the new loaf is allowed to thaw at room temperature.Freezing is the only way I've found to reliably keep homemade bread for any length of time. Around here bread will mold within 3 or 4 days. I have had bread that was frozen for a month with no ill effect." + } + ], + "messages": [ + { + "role": "user", + "content": "Whats the best way of delaying moldy bread?" + } + ], + "answers": [ + "We freeze in plastic shopping bags all but two of them. When one loaf is eaten it is replaced from the freezer and the new loaf is allowed to thaw at room temperature", + "We freeze in plastic shopping bags all but two of them. When one loaf is eaten it is replaced from the freezer and the new loaf is allowed to thaw at room temperature", + "Freezing is the only way I've found to reliably keep homemade bread for any length of time.", + "freeze in plastic shopping bags" + ] + }, + { + "ctxs": [ + { + "title": "delaying moldy bread", + "text": "My family eats a lot of bread. I bake six loaves at a time once or twice a week.We freeze in plastic shopping bags all but two of them. When one loaf is eaten it is replaced from the freezer and the new loaf is allowed to thaw at room temperature.Freezing is the only way I've found to reliably keep homemade bread for any length of time. Around here bread will mold within 3 or 4 days. I have had bread that was frozen for a month with no ill effect." + } + ], + "messages": [ + { + "role": "user", + "content": "Whats the best way of delaying moldy bread?" + }, + { + "role": "assistant", + "content": "We freeze in plastic shopping bags all but two of them. When one loaf is eaten it is replaced from the freezer and the new loaf is allowed to thaw at room temperature" + }, + { + "role": "user", + "content": "Does freezing change the texture of the bread?" + } + ], + "answers": [ + "Freezing is the only way I've found to reliably keep homemade bread for any length of time", + "Freezing is the only way I've found to reliably keep homemade bread for any length of time", + "Freezing is the only way I've found to reliably keep homemade bread for any length of time", + "I have had bread that was frozen for a month with no ill effect." + ] + }, + { + "ctxs": [ + { + "title": "delaying moldy bread", + "text": "My family eats a lot of bread. I bake six loaves at a time once or twice a week.We freeze in plastic shopping bags all but two of them. When one loaf is eaten it is replaced from the freezer and the new loaf is allowed to thaw at room temperature.Freezing is the only way I've found to reliably keep homemade bread for any length of time. Around here bread will mold within 3 or 4 days. I have had bread that was frozen for a month with no ill effect." + } + ], + "messages": [ + { + "role": "user", + "content": "Whats the best way of delaying moldy bread?" + }, + { + "role": "assistant", + "content": "We freeze in plastic shopping bags all but two of them. When one loaf is eaten it is replaced from the freezer and the new loaf is allowed to thaw at room temperature" + }, + { + "role": "user", + "content": "Does freezing change the texture of the bread?" + }, + { + "role": "assistant", + "content": "Freezing is the only way I've found to reliably keep homemade bread for any length of time" + }, + { + "role": "user", + "content": "How do you prevent it from getting freezer burnt?" + } + ], + "answers": [ + "I have had bread that was frozen for a month with no ill effect", + "I have had bread that was frozen for a month with no ill effect", + "Freezing is the only way I've found to reliably keep homemade bread for any length of time.", + "freeze in plastic shopping bags" + ] + }, + { + "ctxs": [ + { + "title": "How much could I safely heat a content-less cast-iron pan?", + "text": "If it is completely empty, you probably can't reach dangerous temperatures with your stove. The iron itself melts at 1500\u00b0C. The seasoning can be burnt off at much lower temperatures, a self-cleaning cycle in the oven is enough for it (500\u00b0C). I have taken an iron pan to above 400\u00b0C without damaging the seasoning. (I don't know exactly how high it was, my thermometer doesn't go above 400\u00b0C). This was on an induction stove set at maximum, I doubt that any other kind of stove can produce such temperatures. Edit I just heard an example showing that you can take a pan on a resistive stove to above 500\u00b0C with prolonged heating, so you should be measuring it if you plan to go that high. (and if you have a thermometer in this range, you can post your findings to further limit the range of 400\u00b0 to 500\u00b0C, because I'm curious). But if you say \"no contents\", be careful that it is actually just the pan. You cannot oil it, because the self-ignition temperature (of flash point) of vegetable oil is low, Wikipedia gives it at 327\u00b0C. It could just smoke terribly and throw a spark or two when you reach it, but it can also flame up and then you are holding a small brand in your hand." + } + ], + "messages": [ + { + "role": "user", + "content": "How much could I safely heat a content-less cast-iron pan?" + } + ], + "answers": [ + "If it is completely empty, you probably can't reach dangerous temperatures with your stove", + "If it is completely empty, you probably can't reach dangerous temperatures with your stove", + "I just heard an example showing that you can take a pan on a resistive stove to above 500\u00b0C with prolonged heating", + "If it is completely empty, you probably can't reach dangerous temperatures with your stove." + ] + }, + { + "ctxs": [ + { + "title": "How much could I safely heat a content-less cast-iron pan?", + "text": "If it is completely empty, you probably can't reach dangerous temperatures with your stove. The iron itself melts at 1500\u00b0C. The seasoning can be burnt off at much lower temperatures, a self-cleaning cycle in the oven is enough for it (500\u00b0C). I have taken an iron pan to above 400\u00b0C without damaging the seasoning. (I don't know exactly how high it was, my thermometer doesn't go above 400\u00b0C). This was on an induction stove set at maximum, I doubt that any other kind of stove can produce such temperatures. Edit I just heard an example showing that you can take a pan on a resistive stove to above 500\u00b0C with prolonged heating, so you should be measuring it if you plan to go that high. (and if you have a thermometer in this range, you can post your findings to further limit the range of 400\u00b0 to 500\u00b0C, because I'm curious). But if you say \"no contents\", be careful that it is actually just the pan. You cannot oil it, because the self-ignition temperature (of flash point) of vegetable oil is low, Wikipedia gives it at 327\u00b0C. It could just smoke terribly and throw a spark or two when you reach it, but it can also flame up and then you are holding a small brand in your hand." + } + ], + "messages": [ + { + "role": "user", + "content": "How much could I safely heat a content-less cast-iron pan?" + }, + { + "role": "assistant", + "content": "If it is completely empty, you probably can't reach dangerous temperatures with your stove" + }, + { + "role": "user", + "content": "What temp could I get my pan up to safely?" + } + ], + "answers": [ + "I have taken an iron pan to above 400\u00b0C without damaging the seasoning", + "I have taken an iron pan to above 400\u00b0C without damaging the seasoning", + "I have taken an iron pan to above 400\u00b0C without damaging the seasoning.", + "Wikipedia gives it at 327\u00b0C" + ] + }, + { + "ctxs": [ + { + "title": "How much could I safely heat a content-less cast-iron pan?", + "text": "If it is completely empty, you probably can't reach dangerous temperatures with your stove. The iron itself melts at 1500\u00b0C. The seasoning can be burnt off at much lower temperatures, a self-cleaning cycle in the oven is enough for it (500\u00b0C). I have taken an iron pan to above 400\u00b0C without damaging the seasoning. (I don't know exactly how high it was, my thermometer doesn't go above 400\u00b0C). This was on an induction stove set at maximum, I doubt that any other kind of stove can produce such temperatures. Edit I just heard an example showing that you can take a pan on a resistive stove to above 500\u00b0C with prolonged heating, so you should be measuring it if you plan to go that high. (and if you have a thermometer in this range, you can post your findings to further limit the range of 400\u00b0 to 500\u00b0C, because I'm curious). But if you say \"no contents\", be careful that it is actually just the pan. You cannot oil it, because the self-ignition temperature (of flash point) of vegetable oil is low, Wikipedia gives it at 327\u00b0C. It could just smoke terribly and throw a spark or two when you reach it, but it can also flame up and then you are holding a small brand in your hand." + } + ], + "messages": [ + { + "role": "user", + "content": "How much could I safely heat a content-less cast-iron pan?" + }, + { + "role": "assistant", + "content": "If it is completely empty, you probably can't reach dangerous temperatures with your stove" + }, + { + "role": "user", + "content": "What temp could I get my pan up to safely?" + }, + { + "role": "assistant", + "content": "I have taken an iron pan to above 400\u00b0C without damaging the seasoning" + }, + { + "role": "user", + "content": "Would I have to re-season it after then?" + } + ], + "answers": [ + "The seasoning can be burnt off at much lower temperatures, a self-cleaning cycle in the oven is enough for it (500\u00b0C", + "The seasoning can be burnt off at much lower temperatures, a self-cleaning cycle in the oven is enough for it (500\u00b0C", + "I have taken an iron pan to above 400\u00b0C without damaging the seasoning", + "The seasoning can be burnt off at much lower temperatures, a self-cleaning cycle in the oven is enough for it (500\u00b0C" + ] + }, + { + "ctxs": [ + { + "title": "How much could I safely heat a content-less cast-iron pan?", + "text": "If it is completely empty, you probably can't reach dangerous temperatures with your stove. The iron itself melts at 1500\u00b0C. The seasoning can be burnt off at much lower temperatures, a self-cleaning cycle in the oven is enough for it (500\u00b0C). I have taken an iron pan to above 400\u00b0C without damaging the seasoning. (I don't know exactly how high it was, my thermometer doesn't go above 400\u00b0C). This was on an induction stove set at maximum, I doubt that any other kind of stove can produce such temperatures. Edit I just heard an example showing that you can take a pan on a resistive stove to above 500\u00b0C with prolonged heating, so you should be measuring it if you plan to go that high. (and if you have a thermometer in this range, you can post your findings to further limit the range of 400\u00b0 to 500\u00b0C, because I'm curious). But if you say \"no contents\", be careful that it is actually just the pan. You cannot oil it, because the self-ignition temperature (of flash point) of vegetable oil is low, Wikipedia gives it at 327\u00b0C. It could just smoke terribly and throw a spark or two when you reach it, but it can also flame up and then you are holding a small brand in your hand." + } + ], + "messages": [ + { + "role": "user", + "content": "How much could I safely heat a content-less cast-iron pan?" + }, + { + "role": "assistant", + "content": "If it is completely empty, you probably can't reach dangerous temperatures with your stove" + }, + { + "role": "user", + "content": "What temp could I get my pan up to safely?" + }, + { + "role": "assistant", + "content": "I have taken an iron pan to above 400\u00b0C without damaging the seasoning" + }, + { + "role": "user", + "content": "Would I have to re-season it after then?" + }, + { + "role": "assistant", + "content": "The seasoning can be burnt off at much lower temperatures, a self-cleaning cycle in the oven is enough for it (500\u00b0C" + }, + { + "role": "user", + "content": "Can I just let the pan cool off after at room temp?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How much could I safely heat a content-less cast-iron pan?", + "text": "If it is completely empty, you probably can't reach dangerous temperatures with your stove. The iron itself melts at 1500\u00b0C. The seasoning can be burnt off at much lower temperatures, a self-cleaning cycle in the oven is enough for it (500\u00b0C). I have taken an iron pan to above 400\u00b0C without damaging the seasoning. (I don't know exactly how high it was, my thermometer doesn't go above 400\u00b0C). This was on an induction stove set at maximum, I doubt that any other kind of stove can produce such temperatures. Edit I just heard an example showing that you can take a pan on a resistive stove to above 500\u00b0C with prolonged heating, so you should be measuring it if you plan to go that high. (and if you have a thermometer in this range, you can post your findings to further limit the range of 400\u00b0 to 500\u00b0C, because I'm curious). But if you say \"no contents\", be careful that it is actually just the pan. You cannot oil it, because the self-ignition temperature (of flash point) of vegetable oil is low, Wikipedia gives it at 327\u00b0C. It could just smoke terribly and throw a spark or two when you reach it, but it can also flame up and then you are holding a small brand in your hand." + } + ], + "messages": [ + { + "role": "user", + "content": "How much could I safely heat a content-less cast-iron pan?" + }, + { + "role": "assistant", + "content": "If it is completely empty, you probably can't reach dangerous temperatures with your stove" + }, + { + "role": "user", + "content": "What temp could I get my pan up to safely?" + }, + { + "role": "assistant", + "content": "I have taken an iron pan to above 400\u00b0C without damaging the seasoning" + }, + { + "role": "user", + "content": "Would I have to re-season it after then?" + }, + { + "role": "assistant", + "content": "The seasoning can be burnt off at much lower temperatures, a self-cleaning cycle in the oven is enough for it (500\u00b0C" + }, + { + "role": "user", + "content": "Can I just let the pan cool off after at room temp?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Any other tips you can give me?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How long does butter cream icing keep?", + "text": "Well you're kinda right about it lasting a long time due to the sugar content. That will help the preserving process to the extreme. However, to be pratical you should be looking at how long the butter fat will survive in the fridge before it starts to take on funky flavours and loses it's moisture.You'll be fine in an air tight tub for a month or so but then flavour will suffer. If you freeze it (it can be done but the quality will really suffer later) you can get away with 4-6 months before freezer burn kills it.Honestly, I'd just do smaller batches and enjoy the higher quality product. For what you save on time doing the larger batch, you'll give up on taste and quality later." + } + ], + "messages": [ + { + "role": "user", + "content": "How long does butter cream icing keep?" + } + ], + "answers": [ + "a long time due to the sugar content", + "a long time due to the sugar content", + "You'll be fine in an air tight tub for a month or so but then flavour will suffer. If you freeze it (it can be done but the quality will really suffer later) you can get away with 4-6 months", + "If you freeze it (it can be done but the quality will really suffer later) you can get away with 4-6 months" + ] + }, + { + "ctxs": [ + { + "title": "How long does butter cream icing keep?", + "text": "Well you're kinda right about it lasting a long time due to the sugar content. That will help the preserving process to the extreme. However, to be pratical you should be looking at how long the butter fat will survive in the fridge before it starts to take on funky flavours and loses it's moisture.You'll be fine in an air tight tub for a month or so but then flavour will suffer. If you freeze it (it can be done but the quality will really suffer later) you can get away with 4-6 months before freezer burn kills it.Honestly, I'd just do smaller batches and enjoy the higher quality product. For what you save on time doing the larger batch, you'll give up on taste and quality later." + } + ], + "messages": [ + { + "role": "user", + "content": "How long does butter cream icing keep?" + }, + { + "role": "assistant", + "content": "a long time due to the sugar content" + }, + { + "role": "user", + "content": "but how long is a long time? that sounds too general of an answer" + } + ], + "answers": [ + "you can get away with 4-6 months before freezer burn kills it", + "you can get away with 4-6 months before freezer burn kills it", + "you can get away with 4-6 months before freezer burn kills it", + "If you freeze it (it can be done but the quality will really suffer later) you can get away with 4-6 months before freezer burn kills it." + ] + }, + { + "ctxs": [ + { + "title": "How long does butter cream icing keep?", + "text": "Well you're kinda right about it lasting a long time due to the sugar content. That will help the preserving process to the extreme. However, to be pratical you should be looking at how long the butter fat will survive in the fridge before it starts to take on funky flavours and loses it's moisture.You'll be fine in an air tight tub for a month or so but then flavour will suffer. If you freeze it (it can be done but the quality will really suffer later) you can get away with 4-6 months before freezer burn kills it.Honestly, I'd just do smaller batches and enjoy the higher quality product. For what you save on time doing the larger batch, you'll give up on taste and quality later." + } + ], + "messages": [ + { + "role": "user", + "content": "How long does butter cream icing keep?" + }, + { + "role": "assistant", + "content": "a long time due to the sugar content" + }, + { + "role": "user", + "content": "but how long is a long time? that sounds too general of an answer" + }, + { + "role": "assistant", + "content": "you can get away with 4-6 months before freezer burn kills it" + }, + { + "role": "user", + "content": "how long in the refrigerator?" + } + ], + "answers": [ + "You'll be fine in an air tight tub for a month", + "You'll be fine in an air tight tub for a month", + "You'll be fine in an air tight tub for a month", + "in an air tight tub for a month or so" + ] + }, + { + "ctxs": [ + { + "title": "How long does butter cream icing keep?", + "text": "Well you're kinda right about it lasting a long time due to the sugar content. That will help the preserving process to the extreme. However, to be pratical you should be looking at how long the butter fat will survive in the fridge before it starts to take on funky flavours and loses it's moisture.You'll be fine in an air tight tub for a month or so but then flavour will suffer. If you freeze it (it can be done but the quality will really suffer later) you can get away with 4-6 months before freezer burn kills it.Honestly, I'd just do smaller batches and enjoy the higher quality product. For what you save on time doing the larger batch, you'll give up on taste and quality later." + } + ], + "messages": [ + { + "role": "user", + "content": "How long does butter cream icing keep?" + }, + { + "role": "assistant", + "content": "a long time due to the sugar content" + }, + { + "role": "user", + "content": "but how long is a long time? that sounds too general of an answer" + }, + { + "role": "assistant", + "content": "you can get away with 4-6 months before freezer burn kills it" + }, + { + "role": "user", + "content": "how long in the refrigerator?" + }, + { + "role": "assistant", + "content": "You'll be fine in an air tight tub for a month" + }, + { + "role": "user", + "content": "that makes sense. would flavoring change the shelf life of the frosting?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How long does butter cream icing keep?", + "text": "Well you're kinda right about it lasting a long time due to the sugar content. That will help the preserving process to the extreme. However, to be pratical you should be looking at how long the butter fat will survive in the fridge before it starts to take on funky flavours and loses it's moisture.You'll be fine in an air tight tub for a month or so but then flavour will suffer. If you freeze it (it can be done but the quality will really suffer later) you can get away with 4-6 months before freezer burn kills it.Honestly, I'd just do smaller batches and enjoy the higher quality product. For what you save on time doing the larger batch, you'll give up on taste and quality later." + } + ], + "messages": [ + { + "role": "user", + "content": "How long does butter cream icing keep?" + }, + { + "role": "assistant", + "content": "a long time due to the sugar content" + }, + { + "role": "user", + "content": "but how long is a long time? that sounds too general of an answer" + }, + { + "role": "assistant", + "content": "you can get away with 4-6 months before freezer burn kills it" + }, + { + "role": "user", + "content": "how long in the refrigerator?" + }, + { + "role": "assistant", + "content": "You'll be fine in an air tight tub for a month" + }, + { + "role": "user", + "content": "that makes sense. would flavoring change the shelf life of the frosting?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "what would happen when the frosting starts to go bad?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How long does butter cream icing keep?", + "text": "Well you're kinda right about it lasting a long time due to the sugar content. That will help the preserving process to the extreme. However, to be pratical you should be looking at how long the butter fat will survive in the fridge before it starts to take on funky flavours and loses it's moisture.You'll be fine in an air tight tub for a month or so but then flavour will suffer. If you freeze it (it can be done but the quality will really suffer later) you can get away with 4-6 months before freezer burn kills it.Honestly, I'd just do smaller batches and enjoy the higher quality product. For what you save on time doing the larger batch, you'll give up on taste and quality later." + } + ], + "messages": [ + { + "role": "user", + "content": "How long does butter cream icing keep?" + }, + { + "role": "assistant", + "content": "a long time due to the sugar content" + }, + { + "role": "user", + "content": "but how long is a long time? that sounds too general of an answer" + }, + { + "role": "assistant", + "content": "you can get away with 4-6 months before freezer burn kills it" + }, + { + "role": "user", + "content": "how long in the refrigerator?" + }, + { + "role": "assistant", + "content": "You'll be fine in an air tight tub for a month" + }, + { + "role": "user", + "content": "that makes sense. would flavoring change the shelf life of the frosting?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "what would happen when the frosting starts to go bad?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "any other tips to keep the frosting nice and fresh?" + } + ], + "answers": [ + "d just do smaller batches and enjoy the higher quality product", + "d just do smaller batches and enjoy the higher quality product", + "Honestly, I'd just do smaller batches and enjoy the higher quality product. For what you save on time doing the larger batch, you'll give up on taste and quality later.", + "d just do smaller batches and enjoy the higher quality product" + ] + }, + { + "ctxs": [ + { + "title": "What is the danger of salmonella in 'home laid eggs' and how should I clean them?", + "text": "If you need the eggs raw, you could submerge them in boiling water for 5 sec. That would kill any bacteria on the shell and the egg would still be raw inside. Put the eggs in cold water right away to prevent the egg from heating up by the residual heat in the shell. I have tried this many times and the eggs do not cook.If you are serving the eggs to very young children, pregnant women or someone who are sick, you should buy pasteurized eggs instead. But normally it's safer to eat eggs from chickens you raise, than the ones from a factory, because they are more healthy and their immune system is well developed enough to kill the salmonella itself." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the danger of salmonella in 'home laid eggs' and how should I clean them?" + } + ], + "answers": [ + "If you are serving the eggs to very young children, pregnant women or someone who are sick, you should buy pasteurized eggs instead", + "If you are serving the eggs to very young children, pregnant women or someone who are sick, you should buy pasteurized eggs instead", + "it's safer to eat eggs from chickens you raise, than the ones from a factory, because they are more healthy and their immune system is well developed enough to kill the salmonella itself.", + "If you need the eggs raw, you could submerge them in boiling water for 5 sec. That would kill any bacteria on the shell and the egg would still be raw inside" + ] + }, + { + "ctxs": [ + { + "title": "What is the danger of salmonella in 'home laid eggs' and how should I clean them?", + "text": "If you need the eggs raw, you could submerge them in boiling water for 5 sec. That would kill any bacteria on the shell and the egg would still be raw inside. Put the eggs in cold water right away to prevent the egg from heating up by the residual heat in the shell. I have tried this many times and the eggs do not cook.If you are serving the eggs to very young children, pregnant women or someone who are sick, you should buy pasteurized eggs instead. But normally it's safer to eat eggs from chickens you raise, than the ones from a factory, because they are more healthy and their immune system is well developed enough to kill the salmonella itself." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the danger of salmonella in 'home laid eggs' and how should I clean them?" + }, + { + "role": "assistant", + "content": "If you are serving the eggs to very young children, pregnant women or someone who are sick, you should buy pasteurized eggs instead" + }, + { + "role": "user", + "content": "How does salmonella get into eggs?" + } + ], + "answers": [ + "bacteria on the shell", + "bacteria on the shell", + "bacteria on the shell", + "bacteria on the shell" + ] + }, + { + "ctxs": [ + { + "title": "What is the danger of salmonella in 'home laid eggs' and how should I clean them?", + "text": "If you need the eggs raw, you could submerge them in boiling water for 5 sec. That would kill any bacteria on the shell and the egg would still be raw inside. Put the eggs in cold water right away to prevent the egg from heating up by the residual heat in the shell. I have tried this many times and the eggs do not cook.If you are serving the eggs to very young children, pregnant women or someone who are sick, you should buy pasteurized eggs instead. But normally it's safer to eat eggs from chickens you raise, than the ones from a factory, because they are more healthy and their immune system is well developed enough to kill the salmonella itself." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the danger of salmonella in 'home laid eggs' and how should I clean them?" + }, + { + "role": "assistant", + "content": "If you are serving the eggs to very young children, pregnant women or someone who are sick, you should buy pasteurized eggs instead" + }, + { + "role": "user", + "content": "How does salmonella get into eggs?" + }, + { + "role": "assistant", + "content": "bacteria on the shell" + }, + { + "role": "user", + "content": "I eat eggs which I get from my mother-in-law who has her own chickens, so these eggs are not 'treated'. I was wondering a few things" + } + ], + "answers": [ + "it's safer to eat eggs from chickens you raise, than the ones from a factory, because they are more healthy and their immune system is well developed enough to kill the salmonella itself", + "it's safer to eat eggs from chickens you raise, than the ones from a factory, because they are more healthy and their immune system is well developed enough to kill the salmonella itself", + "If you are serving the eggs to very young children, pregnant women or someone who are sick, you should buy pasteurized eggs instead.", + "it's safer to eat eggs from chickens you raise, than the ones from a factory, because they are more healthy and their immune system is well developed enough to kill the salmonella itself" + ] + }, + { + "ctxs": [ + { + "title": "What is the danger of salmonella in 'home laid eggs' and how should I clean them?", + "text": "If you need the eggs raw, you could submerge them in boiling water for 5 sec. That would kill any bacteria on the shell and the egg would still be raw inside. Put the eggs in cold water right away to prevent the egg from heating up by the residual heat in the shell. I have tried this many times and the eggs do not cook.If you are serving the eggs to very young children, pregnant women or someone who are sick, you should buy pasteurized eggs instead. But normally it's safer to eat eggs from chickens you raise, than the ones from a factory, because they are more healthy and their immune system is well developed enough to kill the salmonella itself." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the danger of salmonella in 'home laid eggs' and how should I clean them?" + }, + { + "role": "assistant", + "content": "If you are serving the eggs to very young children, pregnant women or someone who are sick, you should buy pasteurized eggs instead" + }, + { + "role": "user", + "content": "How does salmonella get into eggs?" + }, + { + "role": "assistant", + "content": "bacteria on the shell" + }, + { + "role": "user", + "content": "I eat eggs which I get from my mother-in-law who has her own chickens, so these eggs are not 'treated'. I was wondering a few things" + }, + { + "role": "assistant", + "content": "it's safer to eat eggs from chickens you raise, than the ones from a factory, because they are more healthy and their immune system is well developed enough to kill the salmonella itself" + }, + { + "role": "user", + "content": "If there is a risk, how should I clean the shells? (using hot water is not an option for eggs, of course)." + } + ], + "answers": [ + "Put the eggs in cold water right away to prevent the egg from heating up by the residual heat in the shell. I have tried this many times and the eggs do not cook", + "Put the eggs in cold water right away to prevent the egg from heating up by the residual heat in the shell. I have tried this many times and the eggs do not cook", + "Put the eggs in cold water right away to prevent the egg from heating up by the residual heat in the shell. I have tried this many times and the eggs do not cook", + "If you need the eggs raw, you could submerge them in boiling water for 5 sec. That would kill any bacteria on the shell and the egg would still be raw inside." + ] + }, + { + "ctxs": [ + { + "title": "What is the danger of salmonella in 'home laid eggs' and how should I clean them?", + "text": "If you need the eggs raw, you could submerge them in boiling water for 5 sec. That would kill any bacteria on the shell and the egg would still be raw inside. Put the eggs in cold water right away to prevent the egg from heating up by the residual heat in the shell. I have tried this many times and the eggs do not cook.If you are serving the eggs to very young children, pregnant women or someone who are sick, you should buy pasteurized eggs instead. But normally it's safer to eat eggs from chickens you raise, than the ones from a factory, because they are more healthy and their immune system is well developed enough to kill the salmonella itself." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the danger of salmonella in 'home laid eggs' and how should I clean them?" + }, + { + "role": "assistant", + "content": "If you are serving the eggs to very young children, pregnant women or someone who are sick, you should buy pasteurized eggs instead" + }, + { + "role": "user", + "content": "How does salmonella get into eggs?" + }, + { + "role": "assistant", + "content": "bacteria on the shell" + }, + { + "role": "user", + "content": "I eat eggs which I get from my mother-in-law who has her own chickens, so these eggs are not 'treated'. I was wondering a few things" + }, + { + "role": "assistant", + "content": "it's safer to eat eggs from chickens you raise, than the ones from a factory, because they are more healthy and their immune system is well developed enough to kill the salmonella itself" + }, + { + "role": "user", + "content": "If there is a risk, how should I clean the shells? (using hot water is not an option for eggs, of course)." + }, + { + "role": "assistant", + "content": "Put the eggs in cold water right away to prevent the egg from heating up by the residual heat in the shell. I have tried this many times and the eggs do not cook" + }, + { + "role": "user", + "content": "Is it safe to eat raw eggs?." + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What is the danger of salmonella in 'home laid eggs' and how should I clean them?", + "text": "If you need the eggs raw, you could submerge them in boiling water for 5 sec. That would kill any bacteria on the shell and the egg would still be raw inside. Put the eggs in cold water right away to prevent the egg from heating up by the residual heat in the shell. I have tried this many times and the eggs do not cook.If you are serving the eggs to very young children, pregnant women or someone who are sick, you should buy pasteurized eggs instead. But normally it's safer to eat eggs from chickens you raise, than the ones from a factory, because they are more healthy and their immune system is well developed enough to kill the salmonella itself." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the danger of salmonella in 'home laid eggs' and how should I clean them?" + }, + { + "role": "assistant", + "content": "If you are serving the eggs to very young children, pregnant women or someone who are sick, you should buy pasteurized eggs instead" + }, + { + "role": "user", + "content": "How does salmonella get into eggs?" + }, + { + "role": "assistant", + "content": "bacteria on the shell" + }, + { + "role": "user", + "content": "I eat eggs which I get from my mother-in-law who has her own chickens, so these eggs are not 'treated'. I was wondering a few things" + }, + { + "role": "assistant", + "content": "it's safer to eat eggs from chickens you raise, than the ones from a factory, because they are more healthy and their immune system is well developed enough to kill the salmonella itself" + }, + { + "role": "user", + "content": "If there is a risk, how should I clean the shells? (using hot water is not an option for eggs, of course)." + }, + { + "role": "assistant", + "content": "Put the eggs in cold water right away to prevent the egg from heating up by the residual heat in the shell. I have tried this many times and the eggs do not cook" + }, + { + "role": "user", + "content": "Is it safe to eat raw eggs?." + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you have a prefrence in which kind of eggs you eat?" + } + ], + "answers": [ + "chickens you raise", + "chickens you raise", + "normally it's safer to eat eggs from chickens you raise, than the ones from a factory", + "chickens you raise" + ] + }, + { + "ctxs": [ + { + "title": "Why does soda bread call for buttermilk?", + "text": "Buttermilk has a delicious flavor that is not at all approximated by lemon juice. It's true that lemon or vinegar with milk will clabber it a little and provide the acid that the recipe needs but the flavor will be distinctly lacking.Get some buttermilk. It's inexpensive and has a longer shelf life than normal milk. It is also exceptionally easy to make. If you make it a standard part of your pantry you will find yourself enjoying life more (or at least pancakes.)" + } + ], + "messages": [ + { + "role": "user", + "content": "Why does soda bread call for buttermilk?" + } + ], + "answers": [ + "Buttermilk has a delicious flavor that is not at all approximated by lemon juice", + "Buttermilk has a delicious flavor that is not at all approximated by lemon juice", + "provide the acid that the recipe needs", + "Buttermilk has a delicious flavor that is not at all approximated by lemon juice" + ] + }, + { + "ctxs": [ + { + "title": "Why does soda bread call for buttermilk?", + "text": "Buttermilk has a delicious flavor that is not at all approximated by lemon juice. It's true that lemon or vinegar with milk will clabber it a little and provide the acid that the recipe needs but the flavor will be distinctly lacking.Get some buttermilk. It's inexpensive and has a longer shelf life than normal milk. It is also exceptionally easy to make. If you make it a standard part of your pantry you will find yourself enjoying life more (or at least pancakes.)" + } + ], + "messages": [ + { + "role": "user", + "content": "Why does soda bread call for buttermilk?" + }, + { + "role": "assistant", + "content": "Buttermilk has a delicious flavor that is not at all approximated by lemon juice" + }, + { + "role": "user", + "content": "what is a good substitute for buttermilk?" + } + ], + "answers": [ + "It's true that lemon or vinegar with milk will clabber it a little and provide the acid that the recipe needs but the flavor will be distinctly lacking", + "It's true that lemon or vinegar with milk will clabber it a little and provide the acid that the recipe needs but the flavor will be distinctly lacking", + "It's true that lemon or vinegar with milk will clabber it a little and provide the acid that the recipe needs but the flavor will be distinctly lacking.", + "lemon or vinegar with milk will clabber it a little" + ] + }, + { + "ctxs": [ + { + "title": "Why does soda bread call for buttermilk?", + "text": "Buttermilk has a delicious flavor that is not at all approximated by lemon juice. It's true that lemon or vinegar with milk will clabber it a little and provide the acid that the recipe needs but the flavor will be distinctly lacking.Get some buttermilk. It's inexpensive and has a longer shelf life than normal milk. It is also exceptionally easy to make. If you make it a standard part of your pantry you will find yourself enjoying life more (or at least pancakes.)" + } + ], + "messages": [ + { + "role": "user", + "content": "Why does soda bread call for buttermilk?" + }, + { + "role": "assistant", + "content": "Buttermilk has a delicious flavor that is not at all approximated by lemon juice" + }, + { + "role": "user", + "content": "what is a good substitute for buttermilk?" + }, + { + "role": "assistant", + "content": "It's true that lemon or vinegar with milk will clabber it a little and provide the acid that the recipe needs but the flavor will be distinctly lacking" + }, + { + "role": "user", + "content": "what are some benefits of using buttermilk?" + } + ], + "answers": [ + "It's inexpensive and has a longer shelf life than normal milk", + "It's inexpensive and has a longer shelf life than normal milk", + "It's inexpensive and has a longer shelf life than normal milk.", + "Buttermilk has a delicious flavor that is not at all approximated by lemon juice." + ] + }, + { + "ctxs": [ + { + "title": "Why does soda bread call for buttermilk?", + "text": "Buttermilk has a delicious flavor that is not at all approximated by lemon juice. It's true that lemon or vinegar with milk will clabber it a little and provide the acid that the recipe needs but the flavor will be distinctly lacking.Get some buttermilk. It's inexpensive and has a longer shelf life than normal milk. It is also exceptionally easy to make. If you make it a standard part of your pantry you will find yourself enjoying life more (or at least pancakes.)" + } + ], + "messages": [ + { + "role": "user", + "content": "Why does soda bread call for buttermilk?" + }, + { + "role": "assistant", + "content": "Buttermilk has a delicious flavor that is not at all approximated by lemon juice" + }, + { + "role": "user", + "content": "what is a good substitute for buttermilk?" + }, + { + "role": "assistant", + "content": "It's true that lemon or vinegar with milk will clabber it a little and provide the acid that the recipe needs but the flavor will be distinctly lacking" + }, + { + "role": "user", + "content": "what are some benefits of using buttermilk?" + }, + { + "role": "assistant", + "content": "It's inexpensive and has a longer shelf life than normal milk" + }, + { + "role": "user", + "content": "do I have to purchase it?" + } + ], + "answers": [ + "It is also exceptionally easy to make. If you make it a standard part of your pantry you will find yourself enjoying life more", + "It is also exceptionally easy to make. If you make it a standard part of your pantry you will find yourself enjoying life more", + "If you make it a standard part of your pantry you will find yourself enjoying life more (or at least pancakes.)", + "It is also exceptionally easy to make." + ] + }, + { + "ctxs": [ + { + "title": "What is the purpose of basting a roast?", + "text": "I generally put garlic, rosemary, and thyme in the pan for a roast. As the meat juices and butter flow into the pan, they make a wonderful infusion of flavour that is well worth bathing the roast in. I'm all for it - I feel the roasts I've made and basted are better than the ones I didn't baste. That said, I haven't done any double-blind studies." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the purpose of basting a roast?" + } + ], + "answers": [ + "make a wonderful infusion of flavour", + "make a wonderful infusion of flavour", + "I generally put garlic, rosemary, and thyme in the pan for a roast. As the meat juices and butter flow into the pan, they make a wonderful infusion of flavour that is well worth bathing the roast in.", + "As the meat juices and butter flow into the pan, they make a wonderful infusion of flavour that is well worth bathing the roast in." + ] + }, + { + "ctxs": [ + { + "title": "What is the purpose of basting a roast?", + "text": "I generally put garlic, rosemary, and thyme in the pan for a roast. As the meat juices and butter flow into the pan, they make a wonderful infusion of flavour that is well worth bathing the roast in. I'm all for it - I feel the roasts I've made and basted are better than the ones I didn't baste. That said, I haven't done any double-blind studies." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the purpose of basting a roast?" + }, + { + "role": "assistant", + "content": "make a wonderful infusion of flavour" + }, + { + "role": "user", + "content": "Does it add moisture?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What is the purpose of basting a roast?", + "text": "I generally put garlic, rosemary, and thyme in the pan for a roast. As the meat juices and butter flow into the pan, they make a wonderful infusion of flavour that is well worth bathing the roast in. I'm all for it - I feel the roasts I've made and basted are better than the ones I didn't baste. That said, I haven't done any double-blind studies." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the purpose of basting a roast?" + }, + { + "role": "assistant", + "content": "make a wonderful infusion of flavour" + }, + { + "role": "user", + "content": "Does it add moisture?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you really think it makes a difference?" + } + ], + "answers": [ + "I feel the roasts I've made and basted are better than the ones I didn't baste", + "I feel the roasts I've made and basted are better than the ones I didn't baste", + "hey make a wonderful infusion of flavour that is well worth bathing the roast in.", + "I feel the roasts I've made and basted are better than the ones I didn't baste." + ] + }, + { + "ctxs": [ + { + "title": "What is the purpose of basting a roast?", + "text": "I generally put garlic, rosemary, and thyme in the pan for a roast. As the meat juices and butter flow into the pan, they make a wonderful infusion of flavour that is well worth bathing the roast in. I'm all for it - I feel the roasts I've made and basted are better than the ones I didn't baste. That said, I haven't done any double-blind studies." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the purpose of basting a roast?" + }, + { + "role": "assistant", + "content": "make a wonderful infusion of flavour" + }, + { + "role": "user", + "content": "Does it add moisture?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you really think it makes a difference?" + }, + { + "role": "assistant", + "content": "I feel the roasts I've made and basted are better than the ones I didn't baste" + }, + { + "role": "user", + "content": "is there anything else you can tell me about it?" + } + ], + "answers": [ + "I generally put garlic, rosemary, and thyme in the pan for a roast", + "I generally put garlic, rosemary, and thyme in the pan for a roast", + "I generally put garlic, rosemary, and thyme in the pan for a roast. As the meat juices and butter flow into the pan, they make a wonderful infusion of flavour", + "As the meat juices and butter flow into the pan, they make a wonderful infusion of flavour that is well worth bathing the roast in" + ] + }, + { + "ctxs": [ + { + "title": "What is the purpose of basting a roast?", + "text": "I generally put garlic, rosemary, and thyme in the pan for a roast. As the meat juices and butter flow into the pan, they make a wonderful infusion of flavour that is well worth bathing the roast in. I'm all for it - I feel the roasts I've made and basted are better than the ones I didn't baste. That said, I haven't done any double-blind studies." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the purpose of basting a roast?" + }, + { + "role": "assistant", + "content": "make a wonderful infusion of flavour" + }, + { + "role": "user", + "content": "Does it add moisture?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you really think it makes a difference?" + }, + { + "role": "assistant", + "content": "I feel the roasts I've made and basted are better than the ones I didn't baste" + }, + { + "role": "user", + "content": "is there anything else you can tell me about it?" + }, + { + "role": "assistant", + "content": "I generally put garlic, rosemary, and thyme in the pan for a roast" + }, + { + "role": "user", + "content": "Oh yum! does it matter when you baste it?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "What is the purpose of basting a roast?", + "text": "I generally put garlic, rosemary, and thyme in the pan for a roast. As the meat juices and butter flow into the pan, they make a wonderful infusion of flavour that is well worth bathing the roast in. I'm all for it - I feel the roasts I've made and basted are better than the ones I didn't baste. That said, I haven't done any double-blind studies." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the purpose of basting a roast?" + }, + { + "role": "assistant", + "content": "make a wonderful infusion of flavour" + }, + { + "role": "user", + "content": "Does it add moisture?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you really think it makes a difference?" + }, + { + "role": "assistant", + "content": "I feel the roasts I've made and basted are better than the ones I didn't baste" + }, + { + "role": "user", + "content": "is there anything else you can tell me about it?" + }, + { + "role": "assistant", + "content": "I generally put garlic, rosemary, and thyme in the pan for a roast" + }, + { + "role": "user", + "content": "Oh yum! does it matter when you baste it?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is that all you know about basting?" + } + ], + "answers": [ + "s the meat juices and butter flow into the pan, they make a wonderful infusion of flavour", + "s the meat juices and butter flow into the pan, they make a wonderful infusion of flavour", + "s the meat juices and butter flow into the pan, they make a wonderful infusion of flavour", + "s the meat juices and butter flow into the pan, they make a wonderful infusion of flavour" + ] + }, + { + "ctxs": [ + { + "title": "How to avoid herbs getting burnt in the oven", + "text": "Add the flavouring later in the cooking processe.g. For a 7 minute cook; at the 4 minute mark, remove from oven, brush/spray with oil and sprinkle on flavouring (herbs etc), and quickly return to oven to finish cookingExperiment with the time point, you are trying to crisp the bread, and bake on oil/herb mixCommercially each flavouring is applied at it's own time point. Salts early, soft herbs and spices later" + } + ], + "messages": [ + { + "role": "user", + "content": "How do I avoid herbs getting burnt in the oven?" + } + ], + "answers": [ + "Add the flavouring later in the cooking process", + "Add the flavouring later in the cooking process", + "Add the flavouring later in the cooking processe", + "For a 7 minute cook; at the 4 minute mark, remove from oven" + ] + }, + { + "ctxs": [ + { + "title": "How to avoid herbs getting burnt in the oven", + "text": "Add the flavouring later in the cooking processe.g. For a 7 minute cook; at the 4 minute mark, remove from oven, brush/spray with oil and sprinkle on flavouring (herbs etc), and quickly return to oven to finish cookingExperiment with the time point, you are trying to crisp the bread, and bake on oil/herb mixCommercially each flavouring is applied at it's own time point. Salts early, soft herbs and spices later" + } + ], + "messages": [ + { + "role": "user", + "content": "How do I avoid herbs getting burnt in the oven?" + }, + { + "role": "assistant", + "content": "Add the flavouring later in the cooking process" + }, + { + "role": "user", + "content": "So I shouldn't put the herbs in at the beginning?" + } + ], + "answers": [ + "For a 7 minute cook; at the 4 minute mark, remove from oven, brush/spray with oil and sprinkle on flavouring (herbs etc), and quickly return to oven to finish cooking", + "For a 7 minute cook; at the 4 minute mark, remove from oven, brush/spray with oil and sprinkle on flavouring (herbs etc), and quickly return to oven to finish cooking", + "Salts early, soft herbs and spices later", + "Add the flavouring later in the cooking processe" + ] + }, + { + "ctxs": [ + { + "title": "How to avoid herbs getting burnt in the oven", + "text": "Add the flavouring later in the cooking processe.g. For a 7 minute cook; at the 4 minute mark, remove from oven, brush/spray with oil and sprinkle on flavouring (herbs etc), and quickly return to oven to finish cookingExperiment with the time point, you are trying to crisp the bread, and bake on oil/herb mixCommercially each flavouring is applied at it's own time point. Salts early, soft herbs and spices later" + } + ], + "messages": [ + { + "role": "user", + "content": "How do I avoid herbs getting burnt in the oven?" + }, + { + "role": "assistant", + "content": "Add the flavouring later in the cooking process" + }, + { + "role": "user", + "content": "So I shouldn't put the herbs in at the beginning?" + }, + { + "role": "assistant", + "content": "For a 7 minute cook; at the 4 minute mark, remove from oven, brush/spray with oil and sprinkle on flavouring (herbs etc), and quickly return to oven to finish cooking" + }, + { + "role": "user", + "content": "So really I am adding the herbs at the end of cooking right?" + } + ], + "answers": [ + "Experiment with the time point, you are trying to crisp the bread, and bake on oil/herb mix", + "Experiment with the time point, you are trying to crisp the bread, and bake on oil/herb mix", + "Salts early, soft herbs and spices later", + "Add the flavouring later in the cooking processe.g. For a 7 minute cook; at the 4 minute mark, remove from oven, brush/spray with oil and sprinkle on flavouring (herbs etc)," + ] + }, + { + "ctxs": [ + { + "title": "How to avoid herbs getting burnt in the oven", + "text": "Add the flavouring later in the cooking processe.g. For a 7 minute cook; at the 4 minute mark, remove from oven, brush/spray with oil and sprinkle on flavouring (herbs etc), and quickly return to oven to finish cookingExperiment with the time point, you are trying to crisp the bread, and bake on oil/herb mixCommercially each flavouring is applied at it's own time point. Salts early, soft herbs and spices later" + } + ], + "messages": [ + { + "role": "user", + "content": "How do I avoid herbs getting burnt in the oven?" + }, + { + "role": "assistant", + "content": "Add the flavouring later in the cooking process" + }, + { + "role": "user", + "content": "So I shouldn't put the herbs in at the beginning?" + }, + { + "role": "assistant", + "content": "For a 7 minute cook; at the 4 minute mark, remove from oven, brush/spray with oil and sprinkle on flavouring (herbs etc), and quickly return to oven to finish cooking" + }, + { + "role": "user", + "content": "So really I am adding the herbs at the end of cooking right?" + }, + { + "role": "assistant", + "content": "Experiment with the time point, you are trying to crisp the bread, and bake on oil/herb mix" + }, + { + "role": "user", + "content": "Will the herbs give flavor in that short of time?" + } + ], + "answers": [ + "Commercially each flavouring is applied at it's own time point. Salts early, soft herbs and spices later", + "Commercially each flavouring is applied at it's own time point. Salts early, soft herbs and spices later", + "Commercially each flavouring is applied at it's own time point. Salts early, soft herbs and spices later", + "Commercially each flavouring is applied at it's own time point. Salts early, soft herbs and spices later" + ] + }, + { + "ctxs": [ + { + "title": "How to avoid herbs getting burnt in the oven", + "text": "Add the flavouring later in the cooking processe.g. For a 7 minute cook; at the 4 minute mark, remove from oven, brush/spray with oil and sprinkle on flavouring (herbs etc), and quickly return to oven to finish cookingExperiment with the time point, you are trying to crisp the bread, and bake on oil/herb mixCommercially each flavouring is applied at it's own time point. Salts early, soft herbs and spices later" + } + ], + "messages": [ + { + "role": "user", + "content": "How do I avoid herbs getting burnt in the oven?" + }, + { + "role": "assistant", + "content": "Add the flavouring later in the cooking process" + }, + { + "role": "user", + "content": "So I shouldn't put the herbs in at the beginning?" + }, + { + "role": "assistant", + "content": "For a 7 minute cook; at the 4 minute mark, remove from oven, brush/spray with oil and sprinkle on flavouring (herbs etc), and quickly return to oven to finish cooking" + }, + { + "role": "user", + "content": "So really I am adding the herbs at the end of cooking right?" + }, + { + "role": "assistant", + "content": "Experiment with the time point, you are trying to crisp the bread, and bake on oil/herb mix" + }, + { + "role": "user", + "content": "Will the herbs give flavor in that short of time?" + }, + { + "role": "assistant", + "content": "Commercially each flavouring is applied at it's own time point. Salts early, soft herbs and spices later" + }, + { + "role": "user", + "content": "Would putting the oven on broil help or hinder over baking?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to avoid herbs getting burnt in the oven", + "text": "Add the flavouring later in the cooking processe.g. For a 7 minute cook; at the 4 minute mark, remove from oven, brush/spray with oil and sprinkle on flavouring (herbs etc), and quickly return to oven to finish cookingExperiment with the time point, you are trying to crisp the bread, and bake on oil/herb mixCommercially each flavouring is applied at it's own time point. Salts early, soft herbs and spices later" + } + ], + "messages": [ + { + "role": "user", + "content": "How do I avoid herbs getting burnt in the oven?" + }, + { + "role": "assistant", + "content": "Add the flavouring later in the cooking process" + }, + { + "role": "user", + "content": "So I shouldn't put the herbs in at the beginning?" + }, + { + "role": "assistant", + "content": "For a 7 minute cook; at the 4 minute mark, remove from oven, brush/spray with oil and sprinkle on flavouring (herbs etc), and quickly return to oven to finish cooking" + }, + { + "role": "user", + "content": "So really I am adding the herbs at the end of cooking right?" + }, + { + "role": "assistant", + "content": "Experiment with the time point, you are trying to crisp the bread, and bake on oil/herb mix" + }, + { + "role": "user", + "content": "Will the herbs give flavor in that short of time?" + }, + { + "role": "assistant", + "content": "Commercially each flavouring is applied at it's own time point. Salts early, soft herbs and spices later" + }, + { + "role": "user", + "content": "Would putting the oven on broil help or hinder over baking?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How can I get pita bread to be crispy?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to avoid herbs getting burnt in the oven", + "text": "Add the flavouring later in the cooking processe.g. For a 7 minute cook; at the 4 minute mark, remove from oven, brush/spray with oil and sprinkle on flavouring (herbs etc), and quickly return to oven to finish cookingExperiment with the time point, you are trying to crisp the bread, and bake on oil/herb mixCommercially each flavouring is applied at it's own time point. Salts early, soft herbs and spices later" + } + ], + "messages": [ + { + "role": "user", + "content": "How do I avoid herbs getting burnt in the oven?" + }, + { + "role": "assistant", + "content": "Add the flavouring later in the cooking process" + }, + { + "role": "user", + "content": "So I shouldn't put the herbs in at the beginning?" + }, + { + "role": "assistant", + "content": "For a 7 minute cook; at the 4 minute mark, remove from oven, brush/spray with oil and sprinkle on flavouring (herbs etc), and quickly return to oven to finish cooking" + }, + { + "role": "user", + "content": "So really I am adding the herbs at the end of cooking right?" + }, + { + "role": "assistant", + "content": "Experiment with the time point, you are trying to crisp the bread, and bake on oil/herb mix" + }, + { + "role": "user", + "content": "Will the herbs give flavor in that short of time?" + }, + { + "role": "assistant", + "content": "Commercially each flavouring is applied at it's own time point. Salts early, soft herbs and spices later" + }, + { + "role": "user", + "content": "Would putting the oven on broil help or hinder over baking?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "How can I get pita bread to be crispy?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Is there anything else I should know?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Am I making this noodle correctly?", + "text": "A difference I see between your recipe and other alternatives is that you don't have any other starch besides your rice. Other recipes include a good amount of tapioca or potato starch. The other difference was that other recipes used rice flour instead of rice.You might also want to consider a change in technique. You can make rice noodles like a crepe rather than in an oiled steamer pan. Simply use a non-stick or oiled crepe pan, put in batter to crepe thickness, and let it cook until it begins to pull away from the edge of the pan. Invert and release in one motion onto a cutting board and slice." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the right way to make noodles ?" + } + ], + "answers": [ + "You can make rice noodles like a crepe rather than in an oiled steamer pan", + "You can make rice noodles like a crepe rather than in an oiled steamer pan", + "You can make rice noodles like a crepe rather than in an oiled steamer pan", + "You can make rice noodles like a crepe rather than in an oiled steamer pan" + ] + }, + { + "ctxs": [ + { + "title": "Am I making this noodle correctly?", + "text": "A difference I see between your recipe and other alternatives is that you don't have any other starch besides your rice. Other recipes include a good amount of tapioca or potato starch. The other difference was that other recipes used rice flour instead of rice.You might also want to consider a change in technique. You can make rice noodles like a crepe rather than in an oiled steamer pan. Simply use a non-stick or oiled crepe pan, put in batter to crepe thickness, and let it cook until it begins to pull away from the edge of the pan. Invert and release in one motion onto a cutting board and slice." + } + ], + "messages": [ + { + "role": "user", + "content": "What is the right way to make noodles ?" + }, + { + "role": "assistant", + "content": "You can make rice noodles like a crepe rather than in an oiled steamer pan" + }, + { + "role": "user", + "content": "what else can I do to get the rice noodles right ?" + } + ], + "answers": [ + "Simply use a non-stick or oiled crepe pan, put in batter to crepe thickness, and let it cook until it begins to pull away from the edge of the pan", + "Simply use a non-stick or oiled crepe pan, put in batter to crepe thickness, and let it cook until it begins to pull away from the edge of the pan", + "Simply use a non-stick or oiled crepe pan, put in batter to crepe thickness, and let it cook until it begins to pull away from the edge of the pan.", + "Simply use a non-stick or oiled crepe pan, put in batter to crepe thickness, and let it cook until it begins to pull away from the edge of the pan." + ] + }, + { + "ctxs": [ + { + "title": "Frying pan Teflon damage", + "text": "These don't look like scratches to me, more like heat damage. You are either using it for the wrong tasks (e.g. steak), or using it improperly (e.g. preheating it), or the extremely frequent use is simply too much and tires the material. Without knowing more about your cooking habits, we can't tell you what to change. Edit: just realised you are using it 3 times a week, not 3 times a day. Scratch the last reason (too frequent use)." + } + ], + "messages": [ + { + "role": "user", + "content": "My teflon frying pan is damaged?" + } + ], + "answers": [ + "You are either using it for the wrong tasks (e.g. steak), or using it improperly (e.g. preheating it), or the extremely frequent use is simply too much and tires the material", + "You are either using it for the wrong tasks (e.g. steak), or using it improperly (e.g. preheating it), or the extremely frequent use is simply too much and tires the material", + "You are either using it for the wrong tasks (e.g. steak), or using it improperly (e.g. preheating it), or the extremely frequent use is simply too much and tires the material", + "You are either using it for the wrong tasks (e.g. steak), or using it improperly (e.g. preheating it)" + ] + }, + { + "ctxs": [ + { + "title": "Frying pan Teflon damage", + "text": "These don't look like scratches to me, more like heat damage. You are either using it for the wrong tasks (e.g. steak), or using it improperly (e.g. preheating it), or the extremely frequent use is simply too much and tires the material. Without knowing more about your cooking habits, we can't tell you what to change. Edit: just realised you are using it 3 times a week, not 3 times a day. Scratch the last reason (too frequent use)." + } + ], + "messages": [ + { + "role": "user", + "content": "My teflon frying pan is damaged?" + }, + { + "role": "assistant", + "content": "You are either using it for the wrong tasks (e.g. steak), or using it improperly (e.g. preheating it), or the extremely frequent use is simply too much and tires the material" + }, + { + "role": "user", + "content": "Is preheating damaging the Teflon?" + } + ], + "answers": [ + "These don't look like scratches to me, more like heat damage", + "These don't look like scratches to me, more like heat damage", + "using it improperly (e.g. preheating it", + "heat damage" + ] + }, + { + "ctxs": [ + { + "title": "Frying pan Teflon damage", + "text": "These don't look like scratches to me, more like heat damage. You are either using it for the wrong tasks (e.g. steak), or using it improperly (e.g. preheating it), or the extremely frequent use is simply too much and tires the material. Without knowing more about your cooking habits, we can't tell you what to change. Edit: just realised you are using it 3 times a week, not 3 times a day. Scratch the last reason (too frequent use)." + } + ], + "messages": [ + { + "role": "user", + "content": "My teflon frying pan is damaged?" + }, + { + "role": "assistant", + "content": "You are either using it for the wrong tasks (e.g. steak), or using it improperly (e.g. preheating it), or the extremely frequent use is simply too much and tires the material" + }, + { + "role": "user", + "content": "Is preheating damaging the Teflon?" + }, + { + "role": "assistant", + "content": "These don't look like scratches to me, more like heat damage" + }, + { + "role": "user", + "content": "I've never scratched the pan and I always wait until it's cold before washing, what am I doing wrong?" + } + ], + "answers": [ + "Without knowing more about your cooking habits, we can't tell you what to change", + "Without knowing more about your cooking habits, we can't tell you what to change", + "Without knowing more about your cooking habits, we can't tell you what to change", + "These don't look like scratches to me, more like heat damage. You are either using it for the wrong tasks (e.g. steak), or using it improperly (e.g. preheating it)" + ] + }, + { + "ctxs": [ + { + "title": "Frying pan Teflon damage", + "text": "These don't look like scratches to me, more like heat damage. You are either using it for the wrong tasks (e.g. steak), or using it improperly (e.g. preheating it), or the extremely frequent use is simply too much and tires the material. Without knowing more about your cooking habits, we can't tell you what to change. Edit: just realised you are using it 3 times a week, not 3 times a day. Scratch the last reason (too frequent use)." + } + ], + "messages": [ + { + "role": "user", + "content": "My teflon frying pan is damaged?" + }, + { + "role": "assistant", + "content": "You are either using it for the wrong tasks (e.g. steak), or using it improperly (e.g. preheating it), or the extremely frequent use is simply too much and tires the material" + }, + { + "role": "user", + "content": "Is preheating damaging the Teflon?" + }, + { + "role": "assistant", + "content": "These don't look like scratches to me, more like heat damage" + }, + { + "role": "user", + "content": "I've never scratched the pan and I always wait until it's cold before washing, what am I doing wrong?" + }, + { + "role": "assistant", + "content": "Without knowing more about your cooking habits, we can't tell you what to change" + }, + { + "role": "user", + "content": "I usually preheat it with no oil on a high flame?" + } + ], + "answers": [ + "extremely frequent use is simply too much and tires the material", + "extremely frequent use is simply too much and tires the material", + "extremely frequent use is simply too much and tires the material", + "extremely frequent use is simply too much and tires the material" + ] + }, + { + "ctxs": [ + { + "title": "Frying pan Teflon damage", + "text": "These don't look like scratches to me, more like heat damage. You are either using it for the wrong tasks (e.g. steak), or using it improperly (e.g. preheating it), or the extremely frequent use is simply too much and tires the material. Without knowing more about your cooking habits, we can't tell you what to change. Edit: just realised you are using it 3 times a week, not 3 times a day. Scratch the last reason (too frequent use)." + } + ], + "messages": [ + { + "role": "user", + "content": "My teflon frying pan is damaged?" + }, + { + "role": "assistant", + "content": "You are either using it for the wrong tasks (e.g. steak), or using it improperly (e.g. preheating it), or the extremely frequent use is simply too much and tires the material" + }, + { + "role": "user", + "content": "Is preheating damaging the Teflon?" + }, + { + "role": "assistant", + "content": "These don't look like scratches to me, more like heat damage" + }, + { + "role": "user", + "content": "I've never scratched the pan and I always wait until it's cold before washing, what am I doing wrong?" + }, + { + "role": "assistant", + "content": "Without knowing more about your cooking habits, we can't tell you what to change" + }, + { + "role": "user", + "content": "I usually preheat it with no oil on a high flame?" + }, + { + "role": "assistant", + "content": "extremely frequent use is simply too much and tires the material" + }, + { + "role": "user", + "content": "Do you think 3 times a week for 5 months is frequent use?" + } + ], + "answers": [ + "just realised you are using it 3 times a week, not 3 times a day. Scratch the last reason (too frequent use", + "just realised you are using it 3 times a week, not 3 times a day. Scratch the last reason (too frequent use", + "Edit: just realised you are using it 3 times a week, not 3 times a day. Scratch the last reason (too frequent use", + "realised you are using it 3 times a week, not 3 times a day. Scratch the last reason (too frequent use)." + ] + }, + { + "ctxs": [ + { + "title": "First onion or first minced meat?", + "text": "In order to develop browning for a good, deep flavor on the meat, you need a high temperature and a long enough time that having the onions in the pan the entire time would leave them overcooked. Also, the onions would express water, which would lower the temperature to simmer or steam, preventing the beef from browning.For these reasons, it is common to sear or brown the ground (minced) meat, and then add the onions to cook through when it is done or nearly done.You certainly could cook the onions separately, either in the same pan, or in a different pan. Many people don't consider the extra effort and cleanup to be worth any marginal improvement in results." + } + ], + "messages": [ + { + "role": "user", + "content": "When making spaghetti sauce, do I:First onion or first minced meat?" + } + ], + "answers": [ + "it is common to sear or brown the ground (minced) meat, and then add the onions to cook through when it is done or nearly done", + "it is common to sear or brown the ground (minced) meat, and then add the onions to cook through when it is done or nearly done", + "sear or brown the ground (minced) meat, and then add the onions to cook through when it is done or nearly done", + "For these reasons, it is common to sear or brown the ground (minced) meat, and then add the onions to cook through when it is done or nearly done." + ] + }, + { + "ctxs": [ + { + "title": "First onion or first minced meat?", + "text": "In order to develop browning for a good, deep flavor on the meat, you need a high temperature and a long enough time that having the onions in the pan the entire time would leave them overcooked. Also, the onions would express water, which would lower the temperature to simmer or steam, preventing the beef from browning.For these reasons, it is common to sear or brown the ground (minced) meat, and then add the onions to cook through when it is done or nearly done.You certainly could cook the onions separately, either in the same pan, or in a different pan. Many people don't consider the extra effort and cleanup to be worth any marginal improvement in results." + } + ], + "messages": [ + { + "role": "user", + "content": "When making spaghetti sauce, do I:First onion or first minced meat?" + }, + { + "role": "assistant", + "content": "it is common to sear or brown the ground (minced) meat, and then add the onions to cook through when it is done or nearly done" + }, + { + "role": "user", + "content": "Is there an advantage either way/" + } + ], + "answers": [ + "the onions would express water, which would lower the temperature to simmer or steam, preventing the beef from browning", + "the onions would express water, which would lower the temperature to simmer or steam, preventing the beef from browning", + "Also, the onions would express water, which would lower the temperature to simmer or steam, preventing the beef from browning", + "the onions would express water, which would lower the temperature to simmer or steam, preventing the beef from browning" + ] + }, + { + "ctxs": [ + { + "title": "Metal dust/shavings in food from knife wear?", + "text": "At a microscopic level metal is malleable, and so the edge tends to bend rather than spall or break off. Still, it is probably technically true to a certain extent, and based on many many years of metal knife usage by millions or billions of people through history, completely irrelevant. Whatever effect it may have is vanishingly small." + } + ], + "messages": [ + { + "role": "user", + "content": "Metal dust/shavings in food from knife wear?" + } + ], + "answers": [ + "At a microscopic level metal is malleable, and so the edge tends to bend rather than spall or break off", + "At a microscopic level metal is malleable, and so the edge tends to bend rather than spall or break off", + "Whatever effect it may have is vanishingly small", + "Whatever effect it may have is vanishingly small." + ] + }, + { + "ctxs": [ + { + "title": "Metal dust/shavings in food from knife wear?", + "text": "At a microscopic level metal is malleable, and so the edge tends to bend rather than spall or break off. Still, it is probably technically true to a certain extent, and based on many many years of metal knife usage by millions or billions of people through history, completely irrelevant. Whatever effect it may have is vanishingly small." + } + ], + "messages": [ + { + "role": "user", + "content": "Metal dust/shavings in food from knife wear?" + }, + { + "role": "assistant", + "content": "At a microscopic level metal is malleable, and so the edge tends to bend rather than spall or break off" + }, + { + "role": "user", + "content": "Is there a reason it bends instead of breaks?" + } + ], + "answers": [ + "metal is malleable", + "metal is malleable", + "At a microscopic level metal is malleable", + "At a microscopic level metal is malleable" + ] + }, + { + "ctxs": [ + { + "title": "How to make corn nuts from fresh corn on the cob", + "text": "You fry them in a saucepan with some oil (I use either olive or sunflower). In order they don't explode an become pop-corn, you should have kept them in water for several (6~48) hours before frying them. If you want them softer (and bigger), put them in water at 70\u00b0C for about 20~30 minutes.How do you know they are done? When they are golden in the saucepan where you are frying them with oil. Take them out of the pan and add some salt." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make corn nuts from fresh corn on the cob?" + } + ], + "answers": [ + "You fry them in a saucepan with some oil (I use either olive or sunflower", + "You fry them in a saucepan with some oil (I use either olive or sunflower", + "You fry them in a saucepan with some oil (I use either olive or sunflower).", + "You fry them in a saucepan with some oil (I use either olive or sunflower). In order they don't explode an become pop-corn," + ] + }, + { + "ctxs": [ + { + "title": "How to make corn nuts from fresh corn on the cob", + "text": "You fry them in a saucepan with some oil (I use either olive or sunflower). In order they don't explode an become pop-corn, you should have kept them in water for several (6~48) hours before frying them. If you want them softer (and bigger), put them in water at 70\u00b0C for about 20~30 minutes.How do you know they are done? When they are golden in the saucepan where you are frying them with oil. Take them out of the pan and add some salt." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make corn nuts from fresh corn on the cob?" + }, + { + "role": "assistant", + "content": "You fry them in a saucepan with some oil (I use either olive or sunflower" + }, + { + "role": "user", + "content": "If I have some fresh, raw corn on the cob, how do I roast the corn kernels so that they can be used as croutons or eaten as a salty-snack?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to make corn nuts from fresh corn on the cob", + "text": "You fry them in a saucepan with some oil (I use either olive or sunflower). In order they don't explode an become pop-corn, you should have kept them in water for several (6~48) hours before frying them. If you want them softer (and bigger), put them in water at 70\u00b0C for about 20~30 minutes.How do you know they are done? When they are golden in the saucepan where you are frying them with oil. Take them out of the pan and add some salt." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make corn nuts from fresh corn on the cob?" + }, + { + "role": "assistant", + "content": "You fry them in a saucepan with some oil (I use either olive or sunflower" + }, + { + "role": "user", + "content": "If I have some fresh, raw corn on the cob, how do I roast the corn kernels so that they can be used as croutons or eaten as a salty-snack?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "https://i.stack.imgur.com/sFH07.jpg I want to make something that looks like these" + } + ], + "answers": [ + "If you want them softer (and bigger), put them in water at 70\u00b0C for about 20~30 minutes", + "If you want them softer (and bigger), put them in water at 70\u00b0C for about 20~30 minutes", + "You fry them in a saucepan with some oil (I use either olive or sunflower). In order they don't explode an become pop-corn, you should have kept them in water for several (6~48) hours", + "You fry them in a saucepan with some oil (I use either olive or sunflower)." + ] + }, + { + "ctxs": [ + { + "title": "How to make corn nuts from fresh corn on the cob", + "text": "You fry them in a saucepan with some oil (I use either olive or sunflower). In order they don't explode an become pop-corn, you should have kept them in water for several (6~48) hours before frying them. If you want them softer (and bigger), put them in water at 70\u00b0C for about 20~30 minutes.How do you know they are done? When they are golden in the saucepan where you are frying them with oil. Take them out of the pan and add some salt." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make corn nuts from fresh corn on the cob?" + }, + { + "role": "assistant", + "content": "You fry them in a saucepan with some oil (I use either olive or sunflower" + }, + { + "role": "user", + "content": "If I have some fresh, raw corn on the cob, how do I roast the corn kernels so that they can be used as croutons or eaten as a salty-snack?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "https://i.stack.imgur.com/sFH07.jpg I want to make something that looks like these" + }, + { + "role": "assistant", + "content": "If you want them softer (and bigger), put them in water at 70\u00b0C for about 20~30 minutes" + }, + { + "role": "user", + "content": "Can I then make that crispy?" + } + ], + "answers": [ + "In order they don't explode an become pop-corn, you should have kept them in water for several (6~48) hours before frying them", + "In order they don't explode an become pop-corn, you should have kept them in water for several (6~48) hours before frying them", + "In order they don't explode an become pop-corn, you should have kept them in water for several (6~48) hours before frying them", + "You fry them in a saucepan with some oil" + ] + }, + { + "ctxs": [ + { + "title": "How to make corn nuts from fresh corn on the cob", + "text": "You fry them in a saucepan with some oil (I use either olive or sunflower). In order they don't explode an become pop-corn, you should have kept them in water for several (6~48) hours before frying them. If you want them softer (and bigger), put them in water at 70\u00b0C for about 20~30 minutes.How do you know they are done? When they are golden in the saucepan where you are frying them with oil. Take them out of the pan and add some salt." + } + ], + "messages": [ + { + "role": "user", + "content": "How do I make corn nuts from fresh corn on the cob?" + }, + { + "role": "assistant", + "content": "You fry them in a saucepan with some oil (I use either olive or sunflower" + }, + { + "role": "user", + "content": "If I have some fresh, raw corn on the cob, how do I roast the corn kernels so that they can be used as croutons or eaten as a salty-snack?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "https://i.stack.imgur.com/sFH07.jpg I want to make something that looks like these" + }, + { + "role": "assistant", + "content": "If you want them softer (and bigger), put them in water at 70\u00b0C for about 20~30 minutes" + }, + { + "role": "user", + "content": "Can I then make that crispy?" + }, + { + "role": "assistant", + "content": "In order they don't explode an become pop-corn, you should have kept them in water for several (6~48) hours before frying them" + }, + { + "role": "user", + "content": "Ok, is there anything else I should keep in mind?" + } + ], + "answers": [ + "When they are golden in the saucepan where you are frying them with oil. Take them out of the pan and add some salt", + "When they are golden in the saucepan where you are frying them with oil. Take them out of the pan and add some salt", + "In order they don't explode an become pop-corn, you should have kept them in water for several (6~48) hours before frying them.", + "When they are golden in the saucepan where you are frying them with oil. Take them out of the pan and add some salt." + ] + }, + { + "ctxs": [ + { + "title": "Emergency Coffee via Chocolate Covered Coffee Beans?", + "text": "It probably would not damage anything, but you would end up with rather a mess to clean up, probably, and not a very good product.The chocolate would melt slowly, maybe clog the filter. It might overflow hot, sticky coffee chocolate liquid all over.The candy is also probably old enough since it was roasted that it wouldn't brew excellent coffee, even if it wasn't chocolate coated.Eat them as candy--you will at least get your caffeine fix that way! You will have energy to go out and get some coffee." + } + ], + "messages": [ + { + "role": "user", + "content": "Emergency Coffee via Chocolate Covered Coffee Beans?" + } + ], + "answers": [ + "It probably would not damage anything, but you would end up with rather a mess to clean up, probably, and not a very good product", + "It probably would not damage anything, but you would end up with rather a mess to clean up, probably, and not a very good product", + "It probably would not damage anything, but you would end up with rather a mess to clean up, probably, and not a very good product", + "you will at least get your caffeine fix that way" + ] + }, + { + "ctxs": [ + { + "title": "Emergency Coffee via Chocolate Covered Coffee Beans?", + "text": "It probably would not damage anything, but you would end up with rather a mess to clean up, probably, and not a very good product.The chocolate would melt slowly, maybe clog the filter. It might overflow hot, sticky coffee chocolate liquid all over.The candy is also probably old enough since it was roasted that it wouldn't brew excellent coffee, even if it wasn't chocolate coated.Eat them as candy--you will at least get your caffeine fix that way! You will have energy to go out and get some coffee." + } + ], + "messages": [ + { + "role": "user", + "content": "Emergency Coffee via Chocolate Covered Coffee Beans?" + }, + { + "role": "assistant", + "content": "It probably would not damage anything, but you would end up with rather a mess to clean up, probably, and not a very good product" + }, + { + "role": "user", + "content": "Could choco covered beans damage my grinder or drip brewer?" + } + ], + "answers": [ + "The chocolate would melt slowly, maybe clog the filter", + "The chocolate would melt slowly, maybe clog the filter", + "It probably would not damage anything, but you would end up with rather a mess to clean up, probably, and not a very good product.", + "The chocolate would melt slowly, maybe clog the filter. It might overflow hot, sticky coffee chocolate liquid all over." + ] + }, + { + "ctxs": [ + { + "title": "Emergency Coffee via Chocolate Covered Coffee Beans?", + "text": "It probably would not damage anything, but you would end up with rather a mess to clean up, probably, and not a very good product.The chocolate would melt slowly, maybe clog the filter. It might overflow hot, sticky coffee chocolate liquid all over.The candy is also probably old enough since it was roasted that it wouldn't brew excellent coffee, even if it wasn't chocolate coated.Eat them as candy--you will at least get your caffeine fix that way! You will have energy to go out and get some coffee." + } + ], + "messages": [ + { + "role": "user", + "content": "Emergency Coffee via Chocolate Covered Coffee Beans?" + }, + { + "role": "assistant", + "content": "It probably would not damage anything, but you would end up with rather a mess to clean up, probably, and not a very good product" + }, + { + "role": "user", + "content": "Could choco covered beans damage my grinder or drip brewer?" + }, + { + "role": "assistant", + "content": "The chocolate would melt slowly, maybe clog the filter" + }, + { + "role": "user", + "content": "Any ideas how I can use them?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Emergency Coffee via Chocolate Covered Coffee Beans?", + "text": "It probably would not damage anything, but you would end up with rather a mess to clean up, probably, and not a very good product.The chocolate would melt slowly, maybe clog the filter. It might overflow hot, sticky coffee chocolate liquid all over.The candy is also probably old enough since it was roasted that it wouldn't brew excellent coffee, even if it wasn't chocolate coated.Eat them as candy--you will at least get your caffeine fix that way! You will have energy to go out and get some coffee." + } + ], + "messages": [ + { + "role": "user", + "content": "Emergency Coffee via Chocolate Covered Coffee Beans?" + }, + { + "role": "assistant", + "content": "It probably would not damage anything, but you would end up with rather a mess to clean up, probably, and not a very good product" + }, + { + "role": "user", + "content": "Could choco covered beans damage my grinder or drip brewer?" + }, + { + "role": "assistant", + "content": "The chocolate would melt slowly, maybe clog the filter" + }, + { + "role": "user", + "content": "Any ideas how I can use them?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "I need coffee and I'm out of whole and ground. This is my only option unless you have another idea?" + } + ], + "answers": [ + "The candy is also probably old enough since it was roasted that it wouldn't brew excellent coffee, even if it wasn't chocolate coated", + "The candy is also probably old enough since it was roasted that it wouldn't brew excellent coffee, even if it wasn't chocolate coated", + "The candy is also probably old enough since it was roasted that it wouldn't brew excellent coffee, even if it wasn't chocolate coated", + "Eat them as candy--you will at least get your caffeine fix that way!" + ] + }, + { + "ctxs": [ + { + "title": "Emergency Coffee via Chocolate Covered Coffee Beans?", + "text": "It probably would not damage anything, but you would end up with rather a mess to clean up, probably, and not a very good product.The chocolate would melt slowly, maybe clog the filter. It might overflow hot, sticky coffee chocolate liquid all over.The candy is also probably old enough since it was roasted that it wouldn't brew excellent coffee, even if it wasn't chocolate coated.Eat them as candy--you will at least get your caffeine fix that way! You will have energy to go out and get some coffee." + } + ], + "messages": [ + { + "role": "user", + "content": "Emergency Coffee via Chocolate Covered Coffee Beans?" + }, + { + "role": "assistant", + "content": "It probably would not damage anything, but you would end up with rather a mess to clean up, probably, and not a very good product" + }, + { + "role": "user", + "content": "Could choco covered beans damage my grinder or drip brewer?" + }, + { + "role": "assistant", + "content": "The chocolate would melt slowly, maybe clog the filter" + }, + { + "role": "user", + "content": "Any ideas how I can use them?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "I need coffee and I'm out of whole and ground. This is my only option unless you have another idea?" + }, + { + "role": "assistant", + "content": "The candy is also probably old enough since it was roasted that it wouldn't brew excellent coffee, even if it wasn't chocolate coated" + }, + { + "role": "user", + "content": "Please can you tell me more?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "Emergency Coffee via Chocolate Covered Coffee Beans?", + "text": "It probably would not damage anything, but you would end up with rather a mess to clean up, probably, and not a very good product.The chocolate would melt slowly, maybe clog the filter. It might overflow hot, sticky coffee chocolate liquid all over.The candy is also probably old enough since it was roasted that it wouldn't brew excellent coffee, even if it wasn't chocolate coated.Eat them as candy--you will at least get your caffeine fix that way! You will have energy to go out and get some coffee." + } + ], + "messages": [ + { + "role": "user", + "content": "Emergency Coffee via Chocolate Covered Coffee Beans?" + }, + { + "role": "assistant", + "content": "It probably would not damage anything, but you would end up with rather a mess to clean up, probably, and not a very good product" + }, + { + "role": "user", + "content": "Could choco covered beans damage my grinder or drip brewer?" + }, + { + "role": "assistant", + "content": "The chocolate would melt slowly, maybe clog the filter" + }, + { + "role": "user", + "content": "Any ideas how I can use them?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "I need coffee and I'm out of whole and ground. This is my only option unless you have another idea?" + }, + { + "role": "assistant", + "content": "The candy is also probably old enough since it was roasted that it wouldn't brew excellent coffee, even if it wasn't chocolate coated" + }, + { + "role": "user", + "content": "Please can you tell me more?" + }, + { + "role": "assistant", + "content": "Sorry. I cannot find the answer based on the context." + }, + { + "role": "user", + "content": "Do you have any other suggesitons so I can have my coffee?" + } + ], + "answers": [ + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context.", + "Sorry. I cannot find the answer based on the context." + ] + }, + { + "ctxs": [ + { + "title": "How to gauge orzo's change in volume from dry to cooked for a soup?", + "text": "It will double in size when it is cooked, however the longer it is kept in the liquid the bigger it will grow until ultimately all liquid has been absorbed. A trick is to cook it separately, drain it, and toss with olive oil so it doesn't clump. Then, add it to the rest of the soup, stirring well just before serving." + } + ], + "messages": [ + { + "role": "user", + "content": "How to gauge orzo's change in volume from dry to cooked for a soup?" + } + ], + "answers": [ + "it will grow until ultimately all liquid has been absorbed", + "it will grow until ultimately all liquid has been absorbed", + "It will double in size when it is cooked", + "It will double in size when it is cooked" + ] + }, + { + "ctxs": [ + { + "title": "How to gauge orzo's change in volume from dry to cooked for a soup?", + "text": "It will double in size when it is cooked, however the longer it is kept in the liquid the bigger it will grow until ultimately all liquid has been absorbed. A trick is to cook it separately, drain it, and toss with olive oil so it doesn't clump. Then, add it to the rest of the soup, stirring well just before serving." + } + ], + "messages": [ + { + "role": "user", + "content": "How to gauge orzo's change in volume from dry to cooked for a soup?" + }, + { + "role": "assistant", + "content": "it will grow until ultimately all liquid has been absorbed" + }, + { + "role": "user", + "content": "What other tips do you have?" + } + ], + "answers": [ + "A trick is to cook it separately, drain it, and toss with olive oil so it doesn't clump. Then, add it to the rest of the soup, stirring well just before serving", + "A trick is to cook it separately, drain it, and toss with olive oil so it doesn't clump. Then, add it to the rest of the soup, stirring well just before serving", + "A trick is to cook it separately, drain it, and toss with olive oil so it doesn't clump. Then, add it to the rest of the soup, stirring well just before serving.", + "A trick is to cook it separately, drain it, and toss with olive oil so it doesn't clump. Then, add it to the rest of the soup, stirring well just before serving." + ] + }, + { + "ctxs": [ + { + "title": "How to gauge orzo's change in volume from dry to cooked for a soup?", + "text": "It will double in size when it is cooked, however the longer it is kept in the liquid the bigger it will grow until ultimately all liquid has been absorbed. A trick is to cook it separately, drain it, and toss with olive oil so it doesn't clump. Then, add it to the rest of the soup, stirring well just before serving." + } + ], + "messages": [ + { + "role": "user", + "content": "How to gauge orzo's change in volume from dry to cooked for a soup?" + }, + { + "role": "assistant", + "content": "it will grow until ultimately all liquid has been absorbed" + }, + { + "role": "user", + "content": "What other tips do you have?" + }, + { + "role": "assistant", + "content": "A trick is to cook it separately, drain it, and toss with olive oil so it doesn't clump. Then, add it to the rest of the soup, stirring well just before serving" + }, + { + "role": "user", + "content": "How much bigger should it grow after it's cooked?" + } + ], + "answers": [ + "It will double in size when it is cooked", + "It will double in size when it is cooked", + "It will double in size when it is cooked", + "It will double in size when it is cooked, however the longer it is kept in the liquid the bigger it will grow until ultimately all liquid has been absorbed." + ] + } +] \ No newline at end of file