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Given the background description of some cooking related query, summarize the question into a title
I've just purchased some locally reared organic duck breasts from a local farmers market and have decided to cook them according to the Five-spiced duck breasts with honey and soy recipe.My concern is that having not cooked duck breasts before (yes, I know, shameful! =) and having picked the recipe based on the fact that it sounds good and appears to have fairly detailed instructions, my inexperience in handling duck could result in a poor end result. So:Are there any tips, things to look out for or techniques when cooking duck breast to obtain a great outcome?Are there any glaring mistakes in the method for cooking duck breast in the recipe detailed?
Cooking duck breasts
Do I need to store a mixture of olive oil and balsamic vinegar in the refrigerator?
Does olive oil and balsamic vinegar together need to be refrigerated?
I have a fondue bourguignonne set (this model). Can I use it to make cheese fondue? The manual explicitly says that it is not suitable for chocolate fondue, but it says nothing about cheese fondue.(BTW, I am also curious to know why it is not suitable for making chocolate or possibly cheese fondue. Is the réchaud too powerful?)
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Can I use a fondue bourguignonne set to make cheese fondue?
| 0
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
|
Given the background description of some cooking related query, summarize the question into a title
For years, we've been making pasta sauce that incorporates extra firm tofu. To prepare the tofu for crumbling we follow this procedure:cut tofu into piecescover with waterbring to boildrainmash with potato mashersqueeze out water by wrapping in towel and twistingadd to tomato sauceHow does boiling affect the change in the texture of the tofu?
How does boiling impact the texture of tofu?
I like to bake, fry, cook and make salads out of dark green parts of the kale. But when I get to the middle of the kale, I don't like those whiteish bright parts, just not tasty much imo.I was thinking about blending it in a smoothie but I don't have a blender yet.Any ideas how to prepare those?
What can I do with the white parts of kale?
I love to make chicken stuffed with pesto. I cut the chicken breast in half, and then fill them with pesto and make a roll of it. I first bake the chicken in a frying pan to give them a nice color, and then put them in the oven to cook until it's done.However here comes my problem, I want the chicken to be totally done, because I am very afraid to eat raw chicken. However, I now cook them too long to be sure it is not raw anymore. I cook them for at least 20 minutes on 175 degrees Celsius. I was wondering, can anybody tell me how long I should cook them in the oven on which temperature to be sure it is not raw anymore, but not cook them overdone?
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cooking time for chicken-pesto in the oven
| 0
|
NIv2
|
task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
I forgot to add the vanilla at the end of making my vanilla pastry cream for eclair cake. Can I add it now after its been in the frig overnight? I'm going to fold in whipped cream also.
answer:
Can I add vanilla to pastry cream after its cooled?
question:
Green onions are said to be milder than onions, which would suggest that if one do not mind the more powerful onion flavour in a particular dish then onions could be used in place of green onions.My assumption could be wrong here; I am not a chef but a poor father trying to cook. I want to substitute green onion for Escallion in some Caribbean recipes, and several internet sites say that Escallion is green onion - but, confusingly, some Caribbean cooking websites are saying that Escallion is not green onion.Could someone clear this up for me? Is Escallion the same as scallions (green onions)? And can Escallion be replaced by onion in a recipe?
answer:
Can Escallion be replaced by onion?
question:
Following up from my previous question, which I'd raised because I have concerns that my non-stick wok will need replacing very soon (again), and was having a think about "standard" pans.I'm not currently interested in differences in care/cleaning/etc, I think those are quite well covered in other questions.So, I'm wondering what's the difference in the required technique when using them to cook food?
answer:
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Difference in technique for cooking with non-stick and standard pans?
| 9
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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Given the background description of some cooking related query, summarize the question into a title
--------
Question: I was making seaweed salad for the first time tonight and had just finished soaking my wakame for some time. I rinsed it and put it in a colander, but just couldn't squeeze out very much water. The pieces stuck to my hands, squished, and made gurgling noises; but for the most part remained sopping wet, and later tasted completely waterlogged. Am I missing something here? I know there's a way to get water out because I've tasted wonderfully light and refreshing seaweed salad before, but my wakame (even hours later) is just a slimy bowl of sopping seaweed. Thanks!
Answer: Squeezing excess water from seaweed
Question: I was making pancakes that called for melted butter in the recipe and when I added cold milk the butter re-solidified. How did that mess up the pancakes? Was the texture more dense and less fluffy? So I presume this batter could not be made ahead of time and refrigerated?
Answer: Melted butter or not for pancake batter?
Question: Soaking liver in milk is said to be a common technique that supposedly helps to remove impurities, softens flavour, and tenderises the liver. I tried it, and the liver turned out alright, but it got me wondering: how does this work? What's the chemistry behind it? Exactly what's happening between the milk and the liver? Is it the acid in the milk tenderising the liver? That would mean I could soak liver in a marinade based on lemon juice or vinegar? (It doesn't seem like a terrific idea) Or is there something else involved? I searched around, but nothing I found seemed terribly exact.
Answer:
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How does soaking liver in milk work?
| 7
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NIv2
|
task1637_doqa2.1_cooking_text_summarization
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fs_opt
|
Given the background description of some cooking related query, summarize the question into a title
I would like to make choux pastry, and the recipe I have emphasises bringing the pan quickly to a boil after the butter has melted into the water at the beginning of the procedure.I only have electric hobs available, which can take a few minutes to go from a simmer to a proper boil.Will this have a negative impact on my pastry, and if so is there a way I can work around it?
Can I make choux pastry with an electric hob?
I've noticed that meatballs are one type of food that often tastes much better the next day. So whenever I make meatballs, I make lots of extras and put them in my fridge to allow the flavors to "develop".However, when I warm the meatballs up in the microwave they sometimes get dry or have slightly tough and rubbery spots -- especially on outside edges.What is the best technique to re-warm / re-serve meatballs that you have made the previous day (or a couple days prior) so they stay moist and delicious?
What is the best way to re-serve day old meat balls?
I just tried to answer a question about pot roast and looking at recipes I discover one that cooks the meat at 200 degrees in a sealed pouch for 3 to 3 1/2 hours.There is a lot of reason to make a roast such as a prime rib at low temperatures since the inside of the meat will cook close to the same speed as the outside making an even color and temperature to the meat.However, cooking something at 200 degrees for 3 hours will ultimately cook it through and through which is the purpose. But, does it make a difference if the actual temperature of the meat goes past the boiling temperature? Would it be better to cook it in a 170 degree oven since the steam pressure raises the temp to perhaps something just under boil?
|
If braised meat is cooked at 200 degrees in a perfectly sealed pouch in the oven, does the temperature rise above boiling?
| 0
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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Given the background description of some cooking related query, summarize the question into a title
Let me give you an example: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
The answer to this example can be: Tips for grilling duck legs?
Here is why: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
OK. solve this:
I'm going to be grilling some asparagus which I have never done before. How long should I be having them on the grill so that they're not all mushy and soft? Is there something I should be doing to them beforehand to help them retain their crunchyness?
Answer:
|
How long to cook asparagus on a BBQ?
| 8
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NIv2
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task1637_doqa2.1_cooking_text_summarization
|
fs_opt
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Given the task definition, example input & output, solve the new input case.
Given the background description of some cooking related query, summarize the question into a title
Example: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Output: Tips for grilling duck legs?
A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
New input case for you: I recently received a charcoal smoker for my cake day. I attempted to smoke pork ribs, here are the steps I followed. Cured the smoker with 2 Lbs of charcoal. (6 hours) Cleaned the smoker. Prepped 3 Lbs of charcoal in charcoal chimney. Put water used to soak hickory chips in the water reservoir.Position ribs on the two racksOnce charcoal was red hot with white ash, transferred it to the charcoal pan.Smoked for about 5 hours and temperature started dropping.Added 2 Lbs more of Charcoal Chimney prepped charcoal.Smoked for 3 more hours.The problem I experienced is the temperature never went above 180F (82C), at the end of the 8 hours total smoking time, the internal temperature of the ribs sat at 120F (49C).I ended up finishing them off in an oven set to 360F (182C) for about 25 minutes to raise the meats internal temperature to 145F (62C).Is the charcoal at fault for the temperature?I used: Cowboy Brand Hardwood Lump Charcoal Is the smoker the issue?I used: Char-Broil Vertical Charcoal SmokerOne note, the smoker smoked from around the door to what I would think might be excessive. Should I look into sealing around the door? This smoker has no smoke stack on it's top.Ribs turned out great either way, but finishing them in the oven caused fat to drip into the bottom of the oven and now the wife is mad because when we use it, it smokes the house.
Output:
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Is charcoal or the smoker at fault for low temperature smoking?
| 1
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NIv2
|
task1637_doqa2.1_cooking_text_summarization
|
fs_opt
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Given the background description of some cooking related query, summarize the question into a title
Ex Input:
My brother in law was telling me the other day that he just sticks whole potatos into the microwave wrapped in wax paper for a quick snack. Is this ok/safe? If you do this, do you have other suggestions to make it tastier? I haven't tried it yet, but am tempted!
Ex Output:
Potato in the microwave
Ex Input:
I'd like to make an exhaustive list of the various animals whose milk humans drink. Here's the ones I can think of:humancowgoatsheepcamelyakbuffalodonkey/assAny others? If so, where?
Ex Output:
What mammals' milks are drunk by humans?
Ex Input:
I have a couple of old pots and pans laying around in the house and unfortunately I don't have the original box. Is there an easy way to tell if they are safe to use in the oven? Like for stainless steel or non-stick pans are they generally safe to use in the oven? Maybe only for certain temperatures?
Ex Output:
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Is there an easy way to tell if a pan/pot is oven-safe?
| 1
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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Given the background description of some cooking related query, summarize the question into a title
Q: I made chicken and vegetable soup the other day using standard ingredients (small cubes of chicken breasts, onions, carrots, celery, leeks, garlic, and stock). I sauteed the veggies in butter and olive oil for a few minutes, then added the chicken until it was no longer pink. I then added the chicken stock, brought it to a rolling boil, and turned it down to simmer for about an hour. The result was really tasty soup with really dry chicken pieces. It was even drier when reheated the next day. Is there a way to avoid this? I'm making another pot tonight using boneless skinless chicken thighs and want to make sure I don't make the same mistake (whatever that may be)!
A: How to prevent dry chicken in soup?
****
Q: 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?
A: Are there a better ways to crush biscuits/cookies than a rolling pin?
****
Q: I was making pancakes that called for melted butter in the recipe and when I added cold milk the butter re-solidified. How did that mess up the pancakes? Was the texture more dense and less fluffy? So I presume this batter could not be made ahead of time and refrigerated?
A:
|
Melted butter or not for pancake batter?
****
| 4
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NIv2
|
task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
Detailed Instructions: Given the background description of some cooking related query, summarize the question into a title
See one example below:
Problem: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution: Tips for grilling duck legs?
Explanation: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Problem: I usually throw away the remaining water in the electric kettle before refilling it if the water is more than about a day old. In theory wouldn't boiling kill any impurities the old water might have? How long would the water stay drinkable in the kettle (assuming you boil it again before drinking)?
Solution:
|
Is it safe to reheat old water in an electric kettle?
| 4
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NIv2
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task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
Given the background description of some cooking related query, summarize the question into a title
Example: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Example solution: Tips for grilling duck legs?
Example explanation: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Problem: Tonight, the main course is: Red Baron's Chicken Alfredo.The problem is that it's a little bland so I'm trying to figure out what the best seasonings will give it more spice, or at least a more intricate taste. I'm already throwing a lot of salt and pepper in there, what else could one use?
|
Solution: What are some seasonings that can spice up a bland frozen chicken alfredo?
| 5
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NIv2
|
task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
Given the background description of some cooking related query, summarize the question into a title
Example: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Example solution: Tips for grilling duck legs?
Example explanation: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Problem: I was making pancakes that called for melted butter in the recipe and when I added cold milk the butter re-solidified. How did that mess up the pancakes? Was the texture more dense and less fluffy? So I presume this batter could not be made ahead of time and refrigerated?
|
Solution: Melted butter or not for pancake batter?
| 5
|
NIv2
|
task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
Teacher: Given the background description of some cooking related query, summarize the question into a title
Teacher: Now, understand the problem? If you are still confused, see the following example:
I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution: Tips for grilling duck legs?
Reason: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Now, solve this instance: I am trying to make packets of instant pudding that do not need heating, in order to thicken the mix to form a cold dessert. Some sanity has to be found in my kitchen, as most foods are home cooked because of my allergies.I have attempted to test rice paper and tapioca flour (Australian brand and Chinese or East Asian product), potato starch, and puffed amaranth breakfast cereal, thinking that some value or gel might result from my efforts. (It has not.)Inquiries regarding pre-gelatinised products result in blunt dismissal, as those products here in Australia are reserved exclusively for medical reasons to celiacs or patients with problems swallowing, and supply is restricted to local chemists.Is the supply of these products restricted by requirements for a doctor's prescription? If not, how or where can I obtain them?
Student:
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Is there a product available that is pre-gelatinized starch and what product name is it sold with?
| 2
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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Given the background description of some cooking related query, summarize the question into a title
[EX Q]: The black tea is sold in a crumbled form. I am yet to see a brand, where I live, selling black tea as whole leaves.I want to know why is that so? Does crumbled leaves have effect on taste which whole leaves don't have?This issue is only with the black tea, not with the green tea.What's the deal here?
[EX A]: Why is black tea sold in crumbled form?
[EX Q]: What do truffles (the fungi) taste like? I'm just curious. I saw it on television the other day. I just know that they're expensive and i know i probably won't buy any anytime soon. I don't know much about them either.
[EX A]: Flavor notes or profile of truffles?
[EX Q]: When I see tuna steaks, seared rare, on restaurant menus it's almost always Ahi tuna specifically. What's special about Ahi with this preparation method? Does it have different cooking properties from other kinds of tuna steak, like Yellowfin? Or is it an economic matter?I ask partly out of curiosity and partly because I'd like to make this myself, so want to know if I should be preferring Ahi to other tunas that are sometimes at the fish market.
[EX A]:
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What's special about ahi tuna?
| 6
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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Given the background description of some cooking related query, summarize the question into a title
Ex Input:
Am I asking too much of meringue to be able to keep a key lime pie in the refrigerator for 24 hours? The meringue ends up very wet at the end of that period. I keep it covered in the fridge.
Ex Output:
How do I keep meringue from "weeping"?
Ex Input:
I'd like to prepare a few meals for a cousin who recently gave birth. She lives about an hour and a half away, and I will be walking and taking public transportation to get there. Does anyone have any suggestions or tips for convenient ways to tranport the food? I am looking for sturdy, easy to carry bags that will keep the food from sliding around and will keep hot foods hot and cold foods cold.
Ex Output:
Suggestions for convenient and safe methods of transporting a few meals without a vehicle?
Ex Input:
I am a vegan and I make my own raw almond milk (blend soaked almonds, strain through a nut milk bag).The trouble comes when I want to warm the milk for a warm drink or to put in my coffee - if it gets too hot the fat separates from the liquid part and it's really gross. It loses its flavour too.Is there a natural, vegan emulsifier I can use that will stop this from happening?
Ex Output:
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What natural emulsifier can I use for almond milk?
| 1
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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Given the background description of some cooking related query, summarize the question into a title
One example: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution is here: Tips for grilling duck legs?
Explanation: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Now, solve this: I had some eggs that were a couple weeks overdue and I used them in an off-the-shelf cake batter. I've had eggs that past due date before without issues but these were two weeks overdue and I thought they smelled a bit off but I couldn't be sure. Would anyone know if bad/old eggs in baking would make you sick? The eggs are cooked in the batter so I was hoping that they would still be ok.
Solution:
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Bad eggs in baking?
| 6
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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Given the background description of some cooking related query, summarize the question into a title
[EX Q]: Recipes for smoking brisket typically recommend a temperature of 225 F. My weber smokey mountain has a water pan to help regulate the temperature. But what if I am able to maintain that temperature without a waterpan? Would it cook the same way or is the humidity necessary when smoking brisket?
[EX A]: How important is humidity when smoking a brisket?
[EX Q]: My pregnant wife's cravings have recently turned towards sweets, and this week it is banana splits, with a very specific formula: chocolate ice cream, banana, whipped cream, and hot fudge. It's not such an extraordinary recipe, I suppose, but the hot fudge is simply not a topping we keep in our house or really have a lot of experience with. So after picking up a jar of hot fudge topping, and zapping it in the microwave, per the instructions, I experienced the obvious result that has presumably been experienced by millions before: hot fudge melts cold ice cream.Rather quickly, the sundae disintegrated into a soupy mess at the bottom of the bowl, with a rapidly decreasing scoop of ice cream bathing in the pool, and banana bits swimming about. It was not a pretty sight.What means could I take to mitigate the fudge's effect on the ice cream, or are my wife's hopes and expectations just a dream in the shadow of this bleak reality?
[EX A]: How do I avoid hot fudge turning my ice cream into a soupy mess?
[EX Q]: Every chocolate-based recipe I've seen either requires tempered chocolate or can use either tempered or untempered chocolate. Are there any recipes or techniques that specifically require untempered chocolate?EDIT: I think the question might be a little unclear. To clarify, I have a block of tempered chocolate; I use this to make cordials (must be tempered) and ganache (doesn't matter). Are there any uses for it where I'd have to untemper the chocolate first?
[EX A]:
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Are there any situations where untempered chocolate is better than tempered?
| 6
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
|
Detailed Instructions: Given the background description of some cooking related query, summarize the question into a title
See one example below:
Problem: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution: Tips for grilling duck legs?
Explanation: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Problem: I was making seaweed salad for the first time tonight and had just finished soaking my wakame for some time. I rinsed it and put it in a colander, but just couldn't squeeze out very much water. The pieces stuck to my hands, squished, and made gurgling noises; but for the most part remained sopping wet, and later tasted completely waterlogged. Am I missing something here? I know there's a way to get water out because I've tasted wonderfully light and refreshing seaweed salad before, but my wakame (even hours later) is just a slimy bowl of sopping seaweed. Thanks!
Solution:
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Squeezing excess water from seaweed
| 4
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: I'd like to make an exhaustive list of the various animals whose milk humans drink. Here's the ones I can think of:humancowgoatsheepcamelyakbuffalodonkey/assAny others? If so, where?
SOLUTION: What mammals' milks are drunk by humans?
PROBLEM: I read a short blurb in Cooking for Geeks that said vinegar can be used as a substitute for salt, as a flavor enhancer, to make food less bland. I plan on experimenting, but I don't know where to start.From Cooking for Geeks: We were reading Thomas Keller, and he talked about how salt is a flavor enhancer, and he mentioned that vinegar does a similar thing. It doesn't add a new taste, but it often alters the taste that's there.What are the distinct advantages of using vinegar over salt as a flavor enhancer?
SOLUTION: Advantages of using vinegar as a salt substitute for enhancing flavor?
PROBLEM: Food bits get stuck in this. Simply washing it under tap doesn't help.How to efficiently remove the stuck particles from this scrubbing pad?Don't have a dishwasher.
SOLUTION:
|
How to efficiently remove the food particles stuck in the scrubbing pad?
| 8
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NIv2
|
task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
Teacher: Given the background description of some cooking related query, summarize the question into a title
Teacher: Now, understand the problem? If you are still confused, see the following example:
I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution: Tips for grilling duck legs?
Reason: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Now, solve this instance: Food bits get stuck in this. Simply washing it under tap doesn't help.How to efficiently remove the stuck particles from this scrubbing pad?Don't have a dishwasher.
Student:
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How to efficiently remove the food particles stuck in the scrubbing pad?
| 2
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NIv2
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task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
Given the background description of some cooking related query, summarize the question into a title
--------
Question: I recently bought something that was labelled at the grocery store as a "purple sweet potato". They were larger than what I am used to for sweet potatoes, but looked similar, although they had a purple skin on the outside and white flesh on the inside. I figured since they were labelled as "sweet potatoes", I would prepare them the same way I like to prepare regular sweet potatoes, by boiling them first (for about 40 minutes), then removing the skin, slicing it into wedges and then pan frying them. I have done this many times with normal sweet potatoes, and it works quite well.However, after I boiled the purple sweet potatoes for 45 minutes, I pulled them out to take the skins off, and they were soft and stringy and incredibly off putting - they felt the same way as a gummy mashed potato would feel, and they fell apart all over the place.Are they more like a potato, requiring less boiling time? Or is there something else going on here that I am missing?Edit: I went to the grocery store today, and they are now labelled as "purple yams". I don't know if that makes a difference or not. I also got a picture of them, to make my description a bit clearer.
Answer: Cooking "purple sweet potatoes" or "purple yams"
Question: I had a frozen package of bacon. I only wanted to use half the bacon, but couldn't separate the frozen bacon strips, so I defrosted the whole package in the microwave. The bacon got quite warm - not fully cooked, but smelling like bacon. I used what I needed and put the rest in the fridge immediately. I'm planning on using the rest of the bacon in a few days. Is that a good idea, or should I just throw it away?
Answer: Can I store raw meat in the fridge after defrosting in the microwave?
Question: The consensus seems to be that toasted (black) sesame seeds taste better than their raw counterpart.But what happens to the improved flavour when those toasted sesame seeds cool down or get refrigerated and consumed without being reheated/re-toasted? Is that improved flavour retained? And would microwaving cooled-down toasted sesame seeds make any improvements to flavour?
Answer:
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Do cooled-down/chilled toasted black sesame seeds taste nearly raw again?
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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Part 1. Definition
Given the background description of some cooking related query, summarize the question into a title
Part 2. Example
I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Answer: Tips for grilling duck legs?
Explanation: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Part 3. Exercise
I'm building a breadbox that will hold multiple loaves of bread. I was wondering if it would be a good idea to put a gasket around the lid to reduce air infiltration but I don't know what is more important. So is the key to keep out light or air or both?
Answer:
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What makes bread mold grow; light, air or both?
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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Given the background description of some cooking related query, summarize the question into a title
Let me give you an example: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
The answer to this example can be: Tips for grilling duck legs?
Here is why: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
OK. solve this:
If left in the fridge, how long does garlic take to germinate? I have experienced the green sprouts in the past, and was able to chop them off and eat the remaining garlic. I am curious add to how long that takes as I cannot remember.This way I will know how much garlic to keep in the fridge at my friend's house, based on how much is used per week, since my friend insists that it must be kept in the fridge.If I plant the garlic that has germinated in a pot, will it grow? How do you grow it?
Answer:
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How long does it take garlic to germinate in the fridge?
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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Given the background description of some cooking related query, summarize the question into a title
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Question: I very rarely buy avocado, but now I happen to have two of them in my kitchen. I'm used to ripe avocado having this colour:Now, mine are more brightly green, like this:They aren't very soft, so I guess they aren't ripe yet, but I'm wondering if the colour will change or if this is just a matter of which variety of avocado it is?
Answer: Can bright green avocados be ripe?
Question: I have found that after 2 batches of chicken breasts, the fond is in the pan for enough time to start burning, so the third batch gets a little black and starts to taste burned. Does it mean that I should deglaze or wash my pan every 2 batches to make sure I won't get a burned taste?
Answer: Will meat taste okay if I cook it in a pan where the leftover fond seems burned?
Question: I decided to make pad thai noodles from scratch. The recipe I found for rice noodles said to let the rice soak overnight then grind the resulting mixture in a blender. After that it called for steaming the batter in small batches then slicing into noodles. The problem that I had is that these noodles did not cook up in my wok correctly. They got extremely gummy and were grainy.I have experience with pasta, but I have no idea where I went wrong with such a simple recipe. Anybody have any ideas on how I can fix this? EDIT: the recipe was this1 1/4 cup rice1 1/4 cup wateroil to coat steamer trayPlace rice in water overnight, blend until smooth (smoother better than not), ladle into oiled steamer pan one ladle full every five minutes, remove noodle sheets and slice noodles.
Answer:
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Am I making this noodle correctly?
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task1637_doqa2.1_cooking_text_summarization
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Given the task definition, example input & output, solve the new input case.
Given the background description of some cooking related query, summarize the question into a title
Example: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Output: Tips for grilling duck legs?
A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
New input case for you: I want to bake Chicken and Chocolate Chip Muffins in an overlapping time period, at the same temperature, in separate pans, of course.I think it saves time, oven energy, and just is more convenient because both recipes happen to require the same temperature.Is this ok / safe to do? Is it bad to bake meat with muffins?Will the flavours meld wierdly?Is there a certain arrangement the trays should be in?Notes: The chicken is covered with tin foil with some holes forked through for steam. I don't think this is a duplicate because it's related to 2 different types of dishes. One is an meat dish, the other is Muffins - instead of 2 baked goods.
Output:
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Can I cook 2 very different things at same time in the oven?
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task1637_doqa2.1_cooking_text_summarization
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Given the background description of some cooking related query, summarize the question into a title
One example is below.
Q: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
A: Tips for grilling duck legs?
Rationale: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Q: Every time I make jam I always manage to set it too hard. Is there any way to recover it once it's done this?
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How to recover jam that has set too hard?
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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You will be given a definition of a task first, then an example. Follow the example to solve a new instance of the task.
Given the background description of some cooking related query, summarize the question into a title
I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution: Tips for grilling duck legs?
Why? A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
New input: Scenario:I am out of coffee, both whole beans and ground. However I've got a back of chocolate covered coffee beans.Possible solution:Toss the choco covered beans in my grinder and then put them in my drip-brewer... Is this a terrible idea? I don't imagine it would damage anything, since I would have a paper filter in there, but maybe there would be too much chocolate for the coffee to actually brew. Is there any reason to not attempt it the name of science if nothing else?
Solution:
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Emergency Coffee via Chocolate Covered Coffee Beans?
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: I have a fondue bourguignonne set (this model). Can I use it to make cheese fondue? The manual explicitly says that it is not suitable for chocolate fondue, but it says nothing about cheese fondue.(BTW, I am also curious to know why it is not suitable for making chocolate or possibly cheese fondue. Is the réchaud too powerful?)
SOLUTION: Can I use a fondue bourguignonne set to make cheese fondue?
PROBLEM: This Korean fried chicken recipie uses vodka to prevent gluten formation in the batter, which results in a thin and crispier crust. vodka is expensive. Are there any substitutes? Will a beer batter do the same thing? Does beer prevent gluten formation?
SOLUTION: Vodka for crispy wings - substitute?
PROBLEM: I like eating food with phyllo dough and I like preparing such food. However, phyllo dough is not easily available where I live. 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. If I thaw and refreeze and rethaw some sheets, they tend to get dry.Even just working with non-frozen phyllo dough, can make your sheets dry out if you don't work quickly an/or with a wet towel.I was wondering if you could do anything to reverse this process. Is there a way to rehydrate phyllo sheets?
SOLUTION:
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Can you rehydrate phyllo dough?
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task1637_doqa2.1_cooking_text_summarization
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Given the background description of some cooking related query, summarize the question into a title
Input: Consider Input: I am often making a basic leavened bread for some basic recipes, like naan, burek, focaccia, pizza, etc. However, I find that dry active yeast is prohibitively expensive, considering it is a self-replicating living organism. Is there a way to effectively create and store yeast for a reasonable period of time (~3 months) from a mother spore?
Output: How can I cultivate and store yeast?
Input: Consider Input: I am looking at:100% peanut butter (no added salt, sugar, oils or anything else)100% roasted peanuts (no added salt, sugar, oils or anything else)When looking thought different sources, I can always notice the following:Peanut butter has more protein (as % of calories) than peanutsexample sources (I've looked through a dozen more, but please check others, maybe mine are not representative?):http://www.waitrose.com/shop/ProductView-10317-10001-5588-Waitrose+LOVE+life+roasted+peanutshttp://shop.wholeearthfoods.com/collections/award-winning-peanut-butter/products/whole-earth-100-nuts-crunchy-peanut-butte-227-gWhy is this? If no ingredients are added, how is it possible for the macronutrients to change (as % of the calories). Different levels of roasting cannot be the reason because they should not change macronutrients disproportionally.The only explanation I can think of is if in the process of making peanut butter, some part of the peanut is removed and that part contains a low protein amount. Some sources say that when peanut butter is made, the 'bitter heart of the peanut' is removed. Could that explain it?If anyone has some insight I would be very interested to learn.
Output: How can 100% peanut butter have more protein than 100% peanuts
Input: Consider Input: When we make polenta, we use polenta leftovers for lunch, grilling them.Are there any other uses for polenta leftovers?
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Output: What can I use polenta leftovers for?
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task1637_doqa2.1_cooking_text_summarization
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Given the background description of some cooking related query, summarize the question into a title
Example: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Example solution: Tips for grilling duck legs?
Example explanation: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Problem: Today I sauteed some onions and in some spots they were caramelizing nicely while in others they were slightly burnt.Anyone knows who could be the possible culprit? I am betting on the frying pan but I wish to get some second opinion before buying something fancy.
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Solution: What is the reason my veggies cook unevenly?
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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Given the background description of some cooking related query, summarize the question into a title
Example input: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Example output: Tips for grilling duck legs?
Example explanation: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Q: I know the pan will not suffer for just a glass of wine, but wine is acid, and I know I shouldn't use any acid into it. Also, water is not advisable in a frying iron pan. Can this remove the seasoning? I'm thinking into buying a stainless steel pan for this.
A:
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Deglaze in iron pan
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task1637_doqa2.1_cooking_text_summarization
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instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
When I make yogurt, I freeze some of the yogurt for the next time. However, I concentrate the yogurt by pouring it into a cloth, and extracting the yogurt whey (I do not know if it is called whey like cheese).Is the culture in the yogurt whey? Do I lose culture by concentrating the yogurt?Is salt harmful for the culture? Do I necessarily need to store the culture before adding salt to yogurt?
answer:
How to catch culture out of yogurt?
question:
I'm building a breadbox that will hold multiple loaves of bread. I was wondering if it would be a good idea to put a gasket around the lid to reduce air infiltration but I don't know what is more important. So is the key to keep out light or air or both?
answer:
What makes bread mold grow; light, air or both?
question:
For example, is there any difference (taste, use, health, etc) between using an olive oil infused with lemon and a regular olive oil and adding lemon juice?If there are differences, do they only apply when not cooking with the oil (e.g. in a dressing or garnish) or also when heating the oil?
answer:
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Is there a difference between infused oil and adding the ingredient?
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
I am smoking baby back ribs using an electric vertical smoker.Given that most food absorbs smoke for an hour or two before saturating, what will happen if I stop adding wood chips after about two hours? Will I get the same result as if I continued to add wood chips, given that the ribs are unlikely to absorb appreciable amounts of additional smoke? In other words, does the smoke serve a useful purpose once the meat is saturated with smoke flavor?Note that I am not asking about changing the cooking method (e.g. transferring to an oven or grill) or temperature, nor am I asking about meat other than ribs. All I am curious about is if I stop adding wood chips after two hours in the smoker, but continuing to smoke for the full duration.I have been smoking ribs (and other meat) for years, but I have always added smoke chips up until an hour before finishing. I am curious if I am literally burning money by wasting wood chips.Related question: How much time do I need to achieve a smokey flavor in bbq? Please note that this question is different because I am specifically not switching cooking methods, nor am I asking when smoking is more effective.
answer:
Smoking without wood chips
question:
I poured squeezed orange juice over my meatballs and I thought how well it complements them, but that it's too watery to enjoy with meat. I proceeded to reduce squeezed orange juice on the stove with and without starch and it just did not work - it's either too watery, or when reduced to a proper texture it's like sugar paste with orange flavoring.How can I enjoy the flavor of orange juice on meat as a condiment while reducing it's wateriness?
answer:
How do I concentrate the flavor in orange juice?
question:
Many recipes call for first bringing milk up to boil.I normally boil 1 quart (1 litre) of milk in a 3-quart stainless steel heavy bottomed pan:use low heatkeep scraping the bottom of the pan every 1-2 minute Milk comes to a boil in about 40-45 minutesIn spite of my carefully watching the milk, at the end, when I pour of the milk, I see a "crust" form on the pan. This makes cleaning up a pain.Further, it is hard to constantly watch and scrape the milk every 1-2 minutes.Is there a more convenient way to bring milk up to a boil?Looking for:Unattended, fool-proof methodEasy clean-up at the end.Yes, I am aware of this other question:Quickest, and safest way, to bring milk to boil?However, my question is a bit different.
answer:
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Can I boil milk unattended (and still keep the pan clean)?
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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Given the background description of some cooking related query, summarize the question into a title
Example input: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Example output: Tips for grilling duck legs?
Example explanation: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Q: I have a recipe for a steamed egg and ginger pudding. It can be eaten hot or cold, and I prefer it cold. The problem is that it starts to separate in the fridge (liquid accumulating where I've scooped pudding out, or sometimes around the edge of the bowl). How do I prevent that?I did look at this discussion, but I can't tell whether it's relevant.Recipe, in case it's relevant2 C water4 oz. ginger root4 oz. Chinese rock sugar4 large eggs, beaten2/3 C milka few drops vegetable oilSet up a stovetop steamer.Slice ginger.Bring water to a boil; boil ginger 2 min. Discard ginger slices.Dissolve rock sugar in boiling water.Remove pot from heat.Add milk to the pot; whisk in eggs and vegetable oil.Pour into bowl or bowls and steam 12 min.
A:
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How do I keep a custard from breaking?
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task1637_doqa2.1_cooking_text_summarization
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instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
I've noticed that meatballs are one type of food that often tastes much better the next day. So whenever I make meatballs, I make lots of extras and put them in my fridge to allow the flavors to "develop".However, when I warm the meatballs up in the microwave they sometimes get dry or have slightly tough and rubbery spots -- especially on outside edges.What is the best technique to re-warm / re-serve meatballs that you have made the previous day (or a couple days prior) so they stay moist and delicious?
answer:
What is the best way to re-serve day old meat balls?
question:
When making a pie, you almost always have to make holes in the dough with a fork. This is called docking.What is the exact reason for doing this? Are there kinds of pastry (puff, short crust, flaky) where this isn't necessary? Do you only need to do it when blind-baking? When you're using baking weights, does it still make a difference?
answer:
Why and when do you need to dock dough?
question:
All,Recently we moved house, and took it as an excuse to ditch a bunch of old and dying roasting pans.We kept some glass trays (suitable for cooking in) though, and have ended up using them for just about all our oven cooking. On the top I still use either the steel covered copper bottomed things or cast iron cookware, but in the over it's mainly the glass.Everything seems to turn out just fine - am I missing something? Committing a heinous sin I've somehow forgotten? Do I need to run back to buying some proper metal roasting trays?
answer:
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Can I roast in glass?
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task1637_doqa2.1_cooking_text_summarization
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Given the background description of some cooking related query, summarize the question into a title
[Q]: How can I make hot chocolate drinks made from using instant hot chocolate sachets taste less watery?I work in an office with limited kitchen appliances, we only have access to a tap that dispenses boiling hot or ice cold water and a microwave.I have tried adding milk but that just takes away a lot of the chocolate taste.
[A]: How to make Instant Hot Chocolate Taste Less Watery
[Q]: How do you prepare fresh fennel for cooking? My isntructions just say to "roughly chop", but don't say what parts of the plant to use.
[A]: How do you prepare fresh fennel for cooking?
[Q]: I'm making mushroom soup recipe and I'm looking forward to serving it at dinner tomorrow. I have powdered the shitakes, sliced the mushrooms and the wild rice is in the oven now. In order to serve the best possible soup, where should I stop preparation tonight? If I were comfortable with all of the ingredients, I would prepare the soup up to the addition of cream. Unfortunately, I know nothing of wild rice, and how best to hold it. Will it be OK overnight in the fridge? Even better, can I leave the soup (up to the cream addition) on the porch overnight? It's expected to dip 10 degrees F below freezing and stay there until morning.EDIT: My best guess is to add the rice to the soup now, store overnight on the porch, and add the cornstarch slurry, cream and the rest just prior to service. Would the wild rice hold up to that?
[A]:
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How to best hold wild rice
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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You will be given a definition of a task first, then an example. Follow the example to solve a new instance of the task.
Given the background description of some cooking related query, summarize the question into a title
I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution: Tips for grilling duck legs?
Why? A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
New input: Cake, Bread or AP? My goal is a 'chewy', 'moist' brownie. I have always used AP in the past, but am wondering if an alternative flour might improve the final result.
Solution:
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What is the 'best' flour to use for brownies?
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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Given the background description of some cooking related query, summarize the question into a title
One example: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution is here: Tips for grilling duck legs?
Explanation: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Now, solve this: When making a peanut butter based sauce, how can I loosen the peanut butter and even out the consistency ? I tried adding a bit of hot water and mixing them, but even after simmering for a while in the pan with frequent stirring I still found clumps of peanut butter.
Solution:
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How to loosen peanut butter in a sauce
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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Given the background description of some cooking related query, summarize the question into a title
One example is below.
Q: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
A: Tips for grilling duck legs?
Rationale: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Q: Am I asking too much of meringue to be able to keep a key lime pie in the refrigerator for 24 hours? The meringue ends up very wet at the end of that period. I keep it covered in the fridge.
A:
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How do I keep meringue from "weeping"?
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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Given the background description of some cooking related query, summarize the question into a title
Ex Input:
I need to make chicken stock so I bought a 3 lb fryer chicken today. Obviously my plan was to roast the chicken tonight, take meat off the bones and then use the carcass to make the stock tomorrow. My roommate, however, is begging me to make my chicken and sausage gumbo. To do this, I usually boil the chicken whole in a large pot of boiling water for an hour, take out the chicken, use the water as the base for the gumbo, add the chicken to the gumbo, and discard the bones. I really need chicken stock though. Can I make the gumbo tonight and then boil the carcass again tomorrow to make stock? I'm worried the stock will be weaker in flavor since the bones already went through a similar process, but maybe its no different than roasting it. Anyone have experience with this?
Ex Output:
Submerging chicken carcass twice
Ex Input:
Recently I browsed for tiramisu recipes where ricotta replaces the mascarpone.In this particular (italian) recipe the sabayon is started by adding hot syrup to whipped yolks: I have always mixed crystal sugar to yolks. What is the point of using hot syrup instead of sugar?
Ex Output:
Why mixing hot syrup (sugar + water) into yolks in sabayon?
Ex Input:
I've always thought that vanilla and espresso would be a good combination but the problem is: I don't take sugar! I understand one can buy coffee flavoured beans but how would I get the vanilla flavour using my home set up (espresso machine, burr grinder and preferred brand of beans)?
Ex Output:
|
Flavour espresso with vanilla without adding sugar or other sweetener?
| 1
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NIv2
|
task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
Given the background description of some cooking related query, summarize the question into a title
--------
Question: Can you measure the oven temperature or room temperature for things like proofing bread when better alternatives are not available? How accurate will it be?I have a TheromoWorks Thermopop which I heard good things about. Just writing this to know if it matters.
Answer: Can I use meat thermometers to measure room and oven temperature?
Question: I was reading that couverture chocolate is apparently "real" chocolate that requires proper tempering to have the right texture and shine. What if I don't temper it and just eat it straight out of the bag in those little discs it comes in- will it still taste good?And if I'm buying fancy chocolate candy how can I know it was made from couverture and not cheap (fake? I guess) chocolate?
Answer: What does non-tempered couverture chocolate taste like?
Question: Am I asking too much of meringue to be able to keep a key lime pie in the refrigerator for 24 hours? The meringue ends up very wet at the end of that period. I keep it covered in the fridge.
Answer:
|
How do I keep meringue from "weeping"?
| 7
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NIv2
|
task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
Given the background description of some cooking related query, summarize the question into a title
Input: Consider Input: I'd like to experiment with making purées (particularly carrot and parsnip, if it matters), but I don't have a food processor or any other mechanical mixing/blending tool. Is there anything I can do or is a processor necessary?
Output: Can you purée without a food processor?
Input: Consider Input: If you're making a regular cake, you add all the first ingredients (eggs, butter, sugar, ...) and mix everything well. When you add the last ingredient, the flour, you mix until it's just incorporated, since over-mixing can make the gluten form and you'll end up with a tough cake.If you work with gluten-free flour, can you mix as long as you want?
Output: Can you overmix a gluten-free cake?
Input: Consider Input: I would like to know what the difference is between boiled vegetable and stewed vegetables? Are the methods for preparing these different? How do these differ? My understanding is that with boiling nothing is mixed with the vegetables, whereas with stewing something is added to the water (powders, vegetable cubes, etc.), so that such flavors may enter the vegetables and make them more tasty.Is this the only difference, or am I missing something else?
|
Output: What is the difference between boiled vegetables and stewed vegetables?
| 2
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NIv2
|
task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: Has anyone come up with a way to cook beaten eggs via microwave?My attempts to do so have resulted in a off-coloured mess with the consistency of rubber.
SOLUTION: microwaving scrambled eggs
PROBLEM: I have found that after 2 batches of chicken breasts, the fond is in the pan for enough time to start burning, so the third batch gets a little black and starts to taste burned. Does it mean that I should deglaze or wash my pan every 2 batches to make sure I won't get a burned taste?
SOLUTION: Will meat taste okay if I cook it in a pan where the leftover fond seems burned?
PROBLEM: I make this Sweet potato casserole for Thanksgiving, it has a streusel like topping. Usually I can bake this at the destination, but this year I need to bake at home and take. I have a baking dish that has a heat resistant plastic cover and an insulated carrier. I know that the topping will get soggy if it is tightly covered after baking. How can this be avoided?
SOLUTION:
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How can I keep streusel topping from getting soggy?
| 8
|
NIv2
|
task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
Detailed Instructions: Given the background description of some cooking related query, summarize the question into a title
See one example below:
Problem: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution: Tips for grilling duck legs?
Explanation: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Problem: How can I make hot chocolate drinks made from using instant hot chocolate sachets taste less watery?I work in an office with limited kitchen appliances, we only have access to a tap that dispenses boiling hot or ice cold water and a microwave.I have tried adding milk but that just takes away a lot of the chocolate taste.
Solution:
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How to make Instant Hot Chocolate Taste Less Watery
| 4
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NIv2
|
task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
Given the background description of some cooking related query, summarize the question into a title
[EX Q]: Today I bought a 2 oz (56.7 grams) bottle of Bay Leaves. The "best use by" date is 01/2015. I've read that spices and herbs go "off" after a year or so, depending. Can I believe the 2015 date on these bay leaves?
[EX A]: "Best by date" true for bay leaves?
[EX Q]: http://www.sanjeevkapoor.com/vegetable-hot-and-sour-soup.aspxAre we here talking about Bamboo trees?Can we have a picture of Bamboo shoot? In what forms is it available?
[EX A]: What exactly are Bamboo shoots?
[EX Q]: In student canteen one of dishes I'd frequently order were soy steaks in corn flakes. I remember them well to this day, because the soy comprised maybe half the volume - the small pieces of soy were crumbed in a thick layer of corn flakes, holding firmly, and forming some kind of fluffy, crunchy crust.I tried to repeat this a few times, following various recipes about different foodstuffs crumbed in corn flakes. I never got this effect.Firstly, most of recipes call for corn flakes smashed/ground into small pieces. These had predominantly regular sized corn flakes. Then, full-sized corn flakes simply don't hold - I cover the piece of soy in egg, then crumb it in corn flakes, and most of the corn flakes fall off, either at once, or upon placing in hot oil. For the life of me, I can't get more of it stuck. I believe I'm missing some ingredients, and the technique might be different than what I'm trying, but I don't know what should it be. So, how do I achieve a thick layer of corn flakes breading?This is pretty much the look I'm striving for.
[EX A]:
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thick, crunchy, fluffy corn flakes breading
| 6
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NIv2
|
task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
Given the background description of some cooking related query, summarize the question into a title
One example is below.
Q: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
A: Tips for grilling duck legs?
Rationale: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Q: I really enjoy cooking eggs for breakfast, and sometimes I'm feeling fancy enough to add veggies into my scramble. However, I'm never sure how to prepare the veggies to put into the scramble. If I don't cook them, usually they are too crunchy or tough (and sometimes make the scramble watery), and don't taste good with the eggs. If I try to cook them before adding them, they usually come out too dry/overdone. I figure this might depend on which veggies I'm cooking so here are my common favorites: tomatoes, bell peppers, mushrooms, onions (suggestions welcome!)To make my question more specific (and hopefully more answerable): how can I prepare the veggies so that they are not crunchy, but not over-cooked?
A:
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Proper preparation of veggies for an egg scramble
| 9
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NIv2
|
task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
Detailed Instructions: Given the background description of some cooking related query, summarize the question into a title
See one example below:
Problem: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution: Tips for grilling duck legs?
Explanation: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Problem: I made chicken and vegetable soup the other day using standard ingredients (small cubes of chicken breasts, onions, carrots, celery, leeks, garlic, and stock). I sauteed the veggies in butter and olive oil for a few minutes, then added the chicken until it was no longer pink. I then added the chicken stock, brought it to a rolling boil, and turned it down to simmer for about an hour. The result was really tasty soup with really dry chicken pieces. It was even drier when reheated the next day. Is there a way to avoid this? I'm making another pot tonight using boneless skinless chicken thighs and want to make sure I don't make the same mistake (whatever that may be)!
Solution:
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How to prevent dry chicken in soup?
| 4
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NIv2
|
task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
Given the background description of some cooking related query, summarize the question into a title
Ex Input:
Many a recipe or package instructs: 'cook uncovered' without stating a reason. As a general matter, is this to protect me from boilover, or does it have some more subtle purpose?
Ex Output:
When a recipe says, 'simmer uncovered', what's the issue?
Ex Input:
Is it permissible to store and transport an intact wheel of Pecorino cheese at room temperature for 2 or 3 days before putting it back into refrigeration?
Ex Output:
Storage of Pecorino cheese — is room temperature ok?
Ex Input:
I made chicken and vegetable soup the other day using standard ingredients (small cubes of chicken breasts, onions, carrots, celery, leeks, garlic, and stock). I sauteed the veggies in butter and olive oil for a few minutes, then added the chicken until it was no longer pink. I then added the chicken stock, brought it to a rolling boil, and turned it down to simmer for about an hour. The result was really tasty soup with really dry chicken pieces. It was even drier when reheated the next day. Is there a way to avoid this? I'm making another pot tonight using boneless skinless chicken thighs and want to make sure I don't make the same mistake (whatever that may be)!
Ex Output:
|
How to prevent dry chicken in soup?
| 1
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NIv2
|
task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
Given the background description of some cooking related query, summarize the question into a title
[EX Q]: I've been looking at a number of kim chi recipes and they all call for 'Korean chili powder'. My visit to the local Asian grocer only yielded 'Asian' chili powder and other nondescript chili powders.Is there a particular chili powder that is Korean? Can I simply use cayenne pepper or crushed red pepper flakes?
[EX A]: How does Korean chili powder differ from "US" chili powder?
[EX Q]: Making stock from oily fish is often advised against, but what is the big deal? Does it just taste really bad?
[EX A]: Reason(s) for not making stock with oily fish (salmon)?
[EX Q]: I've seen many recipes that use sour yogurt as a main ingredient, but I've been unable to find sour yogurt where I live, and I wonder if it's ok to use sour cream instead of sour yogurt.I know they're pretty much the same thing, but I'm not sure if it's going to change the composition/texture of the food by making this substitution. If it's not recommendable, what would be a good substitution? For example would it be better to use plain yogurt? Like the one sold at Walmart even though is a bit sweet. Thanks
[EX A]:
|
Is it ok to use sour cream as substitute of sour yogurt?
| 6
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NIv2
|
task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
Given the background description of some cooking related query, summarize the question into a title
Q: 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. I bought Pork Shabu-Shabu from the local international market and it was delicious and tender. The worker in the meat department said it was pork shoulder so that's why I am choosing that. Chicken breast is the only thing I can think of that would have enough meat for slicing with a slicer and give good size once cut "paper" thin. Are my choices correct? What type of cut should I use for beef?
A: Mongolian BBQ Meat Cuts?
****
Q: http://www.sanjeevkapoor.com/vegetable-hot-and-sour-soup.aspxAre we here talking about Bamboo trees?Can we have a picture of Bamboo shoot? In what forms is it available?
A: What exactly are Bamboo shoots?
****
Q: While making some focaccia this afternoon, my wife said, "sure the house is 'warm'; it'll be fine." One hour later, no rising. It may be worth noting that our house is 66F. So we stuck it in a warm oven and it rose just fine. It turned out fine, I'm just glad we weren't trying to get it done for a meal. So the question is, how warm does dough need to be to rise properly?
A:
|
How warm must dough be in order to rise?
****
| 4
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NIv2
|
task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
Given the background description of some cooking related query, summarize the question into a title
Ex Input:
I've soaked some beans in room temperature water overnight, since 6pm (white navy beans). How long can I keep them in water before I must use them? Will they last a day or so at room temperature and in water, or should I drain and store in the fridge, or must I cook with them immediately?
Ex Output:
How long can I store soaked beans before cooking?
Ex Input:
I plan to make a sizable quantity of chicken stock this weekend. Since I can't actually eat that much chicken, I just bought several pounds of bones, figuring I'd save the effort and expense of cleaning and butchering entire chickens.But now I'm wondering: Can I roast the bones by themselves?Most resources seem to agree that stock made from roasted bones is richer than stock made from bones that were boiled raw. However, every "recipe" I've looked at assumes that whole chickens are being used. I've never been taught or seen instructions on how to roast just the bones.So I have a few questions related to roasting the bones:First, is it actually practical? Is there any reason I shouldn't consider this?What would be the recommended oven temperature and cooking time for about 5 pounds of bones?Assuming I use butter as the base, how much would I likely need?Does it make any sense to brine the bones, or to season them at all before roasting?Should I bother including vegetables or other flavours in the roast, knowing that it's just going into a stock afterward that will have its own separate flavours?My intuition is that any special preparation, seasoning or additives would be pointless, but I'd prefer to go by facts rather than intuition. And even if I'm correct I'd still like to get some rough guidelines as to the oven settings, because if I accidentally burn them then the whole endeavour is a bust.
Ex Output:
How can I roast chicken bones (without meat)?
Ex Input:
In the long run, is it better to regularly use a knife honer instead of a knife sharpener once in a while to keep the edge sharp?
Ex Output:
|
Will using a knife sharpener reduce the lifetime of my knife?
| 1
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NIv2
|
task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
Given the background description of some cooking related query, summarize the question into a title
Example Input: I don't know much about the difference between cooking range and oven. But I just want to know what difference must be made to bake a cake using a cooking range. I used to bake cakes in a microwave oven in micro+convection mode at 200 degree celsius. For that I preheat the oven at 200 degree for 15 minutes and then place the cake batter in the oven for another 15 minutes. And that cake used to come out really good. But now I am using an electric cooking range that uses a gas cylinder. It has a knob to adjust the temperature and an option to grill. And inside it has holders at three different heights to place the tray. I don't know the exact word to describe my cooking system. Anyway all I want to know is what should be done to make the exact cake recipe which I tried in micro+convection mode at 200 degree?For what duration should I bake and at which height should I place the tray?
Example Output: Difference between baking a cake in cooking range and microwave oven
Example Input: Okay, so my lovely wife ("Plain Ol'Common Sense" here on the exchange) entrusted to me a mildly expensive roast as she left to spend a night with her sister.Everything started out so well... I heated the cast iron skillet good and hot, browned the roast, poured a can of tomato paste onto it with a can of french onion soup and some fresh garlic and coarse pepper and popped the whole shebang into the oven at 375.It all broke down when I let a project get me side-tracked and now I need to save my bacon (or beef as is the case now).So, now I'm wondering something. I want to take this lovely, dry roast and crock-pot it with honey and molasses for a spicy-sweet fajita masterpiece before she gets home tomorrow and I'm looking for a recipe.Now, mind you, I need to be at work 70 miles from home at 7:00 in the morning but I've got 2 teenage boys that can babysit the crock-pot. I'll have some time to put this together before heading out the door.Any spicy-sweet ideas out there?Thanks in advance!Edit An excellent point was made in the comments: How bad is it?The Roast pulls apart readily, is quite brown and very dry tasting. The french onion soup and tomato reduced down to a very caramelized reduction in the bottom of the pan leaving the top of the roast exposed for about an hour. Although, I did have a cast iron lid on the whole rig so it didn't 'burn' completely.
Example Output: Molasses and Honey with burned beef suggestions?
Example Input: When getting Chinese takeaway, We never eat much of the normal cooked rice that goes with it, always opting for an extra dish of fried rice and/or noodles. My mother usually makes a cold salad the day after with some Cocktail sauce (with ketchup as the tomato sauce), a few varieties of canned fish (mackerel, sardines and anchovy) and some boiled eggs.The problem is that this rice always turns out somewhat dry, somewhat detracting from the overal quality of the product. It's still edible and tastes good, but the textures are somewhat lacking in my opinion.I have read "Instant" leftover rice? Making leftover-like rice without the wait? (as in for fried rice), but that's not what I need: I don't have control over the cooking process, and it's not for reheating afterwards. I also don't think this falls under the generic shelf live question, because this isn't about how long it will last, but how to store it short-term so certain negative effects don't occur, for which I cannot find a question (nor a tag).I'm looking for a method to cool the rice without it turning dry that doesn't involve special attention immediately afterwards or changing the cooking process. With "doesn't involve special attention", I'm talking about something someone can do while unpacking the rest of the food and maybe putting a bit of the rice aside for those that don't like the fried kind.
Example Output:
|
preserving leftover cooked rice from Chinese takeaway for processing in a cold salad afterwards
| 3
|
NIv2
|
task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
Given the task definition, example input & output, solve the new input case.
Given the background description of some cooking related query, summarize the question into a title
Example: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Output: Tips for grilling duck legs?
A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
New input case for you: When getting Chinese takeaway, We never eat much of the normal cooked rice that goes with it, always opting for an extra dish of fried rice and/or noodles. My mother usually makes a cold salad the day after with some Cocktail sauce (with ketchup as the tomato sauce), a few varieties of canned fish (mackerel, sardines and anchovy) and some boiled eggs.The problem is that this rice always turns out somewhat dry, somewhat detracting from the overal quality of the product. It's still edible and tastes good, but the textures are somewhat lacking in my opinion.I have read "Instant" leftover rice? Making leftover-like rice without the wait? (as in for fried rice), but that's not what I need: I don't have control over the cooking process, and it's not for reheating afterwards. I also don't think this falls under the generic shelf live question, because this isn't about how long it will last, but how to store it short-term so certain negative effects don't occur, for which I cannot find a question (nor a tag).I'm looking for a method to cool the rice without it turning dry that doesn't involve special attention immediately afterwards or changing the cooking process. With "doesn't involve special attention", I'm talking about something someone can do while unpacking the rest of the food and maybe putting a bit of the rice aside for those that don't like the fried kind.
Output:
|
preserving leftover cooked rice from Chinese takeaway for processing in a cold salad afterwards
| 1
|
NIv2
|
task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: Many a recipe or package instructs: 'cook uncovered' without stating a reason. As a general matter, is this to protect me from boilover, or does it have some more subtle purpose?
SOLUTION: When a recipe says, 'simmer uncovered', what's the issue?
PROBLEM: Broadly speaking UK recipes will specify amounts by weight (lbs/ounces or metric), whereas American recipes will specify amounts by volume (cups).Is there an explanation for how the two different approaches arose in the first place? I'm not talking about whether or not metric is used, but specifically about volume versus weight.
SOLUTION: Cups v. weighing scales - is there an historical explanation?
PROBLEM: I 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? I normally bake 2 loafs. Can I use the same bowl? 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.
SOLUTION:
|
What size bowl for bread
| 8
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NIv2
|
task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
Part 1. Definition
Given the background description of some cooking related query, summarize the question into a title
Part 2. Example
I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Answer: Tips for grilling duck legs?
Explanation: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Part 3. Exercise
What is the difference between pink salt and more typical coarse salt (e.g. sea salt)?I know it is pink due to mineral deposits, but culinarily is it any different? e.g. does it taste different, is it used differently, etc.Since there may be more than one kind of pink salt, I'm talking specifically about "Himalayan Pink Salt".
Answer:
|
Pink salt vs regular salt
| 7
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NIv2
|
task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
Given the background description of some cooking related query, summarize the question into a title
Example: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Example solution: Tips for grilling duck legs?
Example explanation: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Problem: I've read several question about slow cooking, but I don't know what is it and what it's good for. Can someone explain it? Thank you!
|
Solution: What is slow cooking and what it is good for?
| 5
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NIv2
|
task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
Given the background description of some cooking related query, summarize the question into a title
Input: Consider Input: How long does fresh parsley stay good if kept in a refrigerator?
Output: How long does fresh parsley keep in the fridge?
Input: Consider Input: I want to make ice cream at home for diabetics without a machine. I'd want it to be sugar-free. What kind of base ingredients should I use? Will the any of the no machine methods here be better or worse, or require modification, since I'm not using sugar?
Output: How do I make sugar-free ice cream without a machine?
Input: Consider Input: I've read several question about slow cooking, but I don't know what is it and what it's good for. Can someone explain it? Thank you!
|
Output: What is slow cooking and what it is good for?
| 2
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NIv2
|
task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
You will be given a definition of a task first, then an example. Follow the example to solve a new instance of the task.
Given the background description of some cooking related query, summarize the question into a title
I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution: Tips for grilling duck legs?
Why? A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
New input: What are the mechanics of water boiling over? How can you stop it from happening? Is it more likely to happen with certain ingredients? Which? How does the amount of water effect the likelihood of water boiling over? What role does burner temperature have? Will it only occur during a rolling boil?This is brought up by this comment by MeltedPez in one of the cooking pasta questions: The only other argument for using more water is that less water is more likely to cause the pot to boil over. Basically the starch in the pasta makes it easier for the water to form bubbles that collect and spill over when not paying attention. I've found that with a very low pasta to water ratio can end in a messy kitchen. This seems very counter intuitive to me initially, as I feel less water should make it harder to boil over the edges.
Solution:
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What causes water to boil over?
| 0
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NIv2
|
task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
Part 1. Definition
Given the background description of some cooking related query, summarize the question into a title
Part 2. Example
I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Answer: Tips for grilling duck legs?
Explanation: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Part 3. Exercise
I don't normally make a lot of confections but decided recently to try a few new things.Yesterday I used this recipe for Turkish delight which I originally found on the Hydrocolloid Recipe Collection. It uses agar as the gelling agent and appears relatively easy to prepare (that's why I tried it). Basically you just dissolve some agar in warm water, orange juice, and lemon juice, add sugar, simmer it, then cool and refrigerate to set.Unfortunately, what I ended up with after refrigerating overnight was closer to the consistency of jam or marmalade than a Turkish delight. It was far, far from delightful.When I prepared this I didn't actually follow the source URL and noticed a few differences that may account for the problem (but I'm not sure, that's why I'm asking):The original recipe calls for 1/2 teaspoon of agar; the one in the collection specifies exactly 1.2 g.The original recipe specifically says to cover with a cloth; the collection recipe is not so specific, it just says to cover (I used plastic wrap).The original recipe says to refrigerate in an ice-water bath; the collection recipe does not (I just put the dish in the fridge).Other issues that may have been causes:It turned out that my scale wasn't precise enough to get exactly 1.2 g. The amount I used could have been anywhere between 1 g and 2 g. In retrospect, I wish I had checked the original recipe and simply used the 1/2 teaspoon that it called for.I got the agar from an Asian grocery store, and the packaging clearly said "agar agar", but I did notice that it had two ingredients, the second one (after agar) being vanilla. I'm not sure whether this is normal or whether it might have been diluting the agar mix.I did notice that it did not seem to be gelling at all while it was coming down to room temperature. It was basically a soup until it had been refrigerated.Can anyone identify the most likely reason why this didn't work out? Did I use too little agar? Too much? Could some of the differences between the two recipe versions be important? Could it be something I haven't thought of yet?And equally importantly for the purposes of this question, can I fix it or am I going to have to throw it out?
Answer:
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Why did my "Turkish Delight" turn into a horrible goopy mess?
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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Given the background description of some cooking related query, summarize the question into a title
Input: Consider Input: I love spicy foods. Anything with ghost pepper is going to be gobbled up instantly. I however do not like the negative effects when it comes to getting rid of the waste.Is there anything you can put in your spicy dishes that maintain the spiciness, but neutralize it during digestion?
Output: Counteract the negative effects of spicy ingedients with other ingredients
Input: Consider Input: My wife's chicken cake recipe calls for mayonnaise as one of the batter ingredients. In my opinion, mayonnaise is completely unsuitable for high-temperature processing (as in baking), but I was unable to come up with a substitute for it.So, my question is, what can we put into cake batter instead of mayonnaise?Update: I think mayonnaise is unsuitable for baking because it is an emulsion which separates into its ingredients when heated, emulsifying agents used in a commercial mayo are not particularly healthy, and mayonnaise does not taste any good when it is broken into its components.The components of the batter are: 6 table spoons of flour, 3 eggs, 200gram mayo, 200gram sour cream. The components of the filling are: chopped prepared chicken meat, chopped sauteed onions, boiled eggs, etc.
Output: Mayonnaise substitute in cake batter
Input: Consider Input: I am relatively new to deep-frying. Having seen the questions about oil reuse and conservation, I'm still at a loss about what's going on with my oil...My sunflower oil foams like crazy. I've been reusing this oil for a while now and was going to discard it, however a friend of mine told me this oil was still looking good. Relatively clean (I filter it regularly), no off smell and it doesn't smoke (in my fryer, that is). I only fry potatoes in this batch of oil to avoid flavor transfer. These are cut into French fries, chips or straw potatoes. Specially the chips and straws retain a lot of water, and I guess that has something to do with it.Also, I noticed the frying takes longer with the foaming oil.Edit: I've tried poaching(?) the French fries, but they foam during poaching. Then when frying, they really foam. I have to keep an eye on it or the oil spills over the top. Anything I can do about it, or should I just go ahead and discard the oil altogether?Edit: Serious Eats has an article about frying oil.
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Output: Frying - Oil foams
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task1637_doqa2.1_cooking_text_summarization
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Given the background description of some cooking related query, summarize the question into a title
Example: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Example solution: Tips for grilling duck legs?
Example explanation: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Problem: I went to the Halal butcher the other day and asked for steak, except what I received was more like thinly sliced beef. What can I do with this on a barbeque? Will it cook the same? How can rescue the situation?
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Solution: What precautions should be taken while cooking a thin steak?
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task1637_doqa2.1_cooking_text_summarization
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Given the background description of some cooking related query, summarize the question into a title
Example: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Example solution: Tips for grilling duck legs?
Example explanation: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Problem: Ordinarily when we make pizzas we throw all of our toppings on and then put raw chicken right on the pizza. Put it in the oven at 425 for about 30 minutes and it's good to go.This week, the supermarket was out of the chicken we normally buy, so we decided to mix it up and try sirloin.If we try the same thing with the sirloin (putting it on the pizza raw and cooking it at 425 for 30 minutes) will it be safe to eat? Will it get tough and flavorless being in that long? 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?EDITTook Navajo Dreamchild's advice. Ended up using a marinade with pineapple and soy sauce (who says pineapple's not allowed on pizza). Sauteed the sirloin to just about medium rare and then threw it onto the almost done pizza with a little more cheese before putting it back in the oven to finish.I wish I'd taken a picture to post here, but it was all gone before we knew it. Absolutely delicious--thank you for the help!
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Solution: Baking Sirloin in Oven on Pizza?
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task1637_doqa2.1_cooking_text_summarization
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Given the background description of some cooking related query, summarize the question into a title
Example Input: I really enjoy cooking eggs for breakfast, and sometimes I'm feeling fancy enough to add veggies into my scramble. However, I'm never sure how to prepare the veggies to put into the scramble. If I don't cook them, usually they are too crunchy or tough (and sometimes make the scramble watery), and don't taste good with the eggs. If I try to cook them before adding them, they usually come out too dry/overdone. I figure this might depend on which veggies I'm cooking so here are my common favorites: tomatoes, bell peppers, mushrooms, onions (suggestions welcome!)To make my question more specific (and hopefully more answerable): how can I prepare the veggies so that they are not crunchy, but not over-cooked?
Example Output: Proper preparation of veggies for an egg scramble
Example Input: I have an enameled cast iron dutch oven. I thought the pamphlet that came with it said not to heat the cast iron dry -- I could be imagining things, though.Part OneSo, 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? If I do this, will the oil evaporate -- I thought I experienced that once?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?I'm asking this question because I don't want to ruin my le creuset french oven.Part TwoAnd how do you know when the oil is hot enough? This recipe says until it is almost smoking, but how do you know when it is about to smoke? And don't all oils have different smoke points. This recipe calls for vegetable oil, which I assume can be canola.
Example Output: When to heat oil in dutch oven?
Example Input: Ordinarily when we make pizzas we throw all of our toppings on and then put raw chicken right on the pizza. Put it in the oven at 425 for about 30 minutes and it's good to go.This week, the supermarket was out of the chicken we normally buy, so we decided to mix it up and try sirloin.If we try the same thing with the sirloin (putting it on the pizza raw and cooking it at 425 for 30 minutes) will it be safe to eat? Will it get tough and flavorless being in that long? 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?EDITTook Navajo Dreamchild's advice. Ended up using a marinade with pineapple and soy sauce (who says pineapple's not allowed on pizza). Sauteed the sirloin to just about medium rare and then threw it onto the almost done pizza with a little more cheese before putting it back in the oven to finish.I wish I'd taken a picture to post here, but it was all gone before we knew it. Absolutely delicious--thank you for the help!
Example Output:
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Baking Sirloin in Oven on Pizza?
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task1637_doqa2.1_cooking_text_summarization
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Given the background description of some cooking related query, summarize the question into a title
Q: I have a couple of old pots and pans laying around in the house and unfortunately I don't have the original box. Is there an easy way to tell if they are safe to use in the oven? Like for stainless steel or non-stick pans are they generally safe to use in the oven? Maybe only for certain temperatures?
A: Is there an easy way to tell if a pan/pot is oven-safe?
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Q: This Korean fried chicken recipie uses vodka to prevent gluten formation in the batter, which results in a thin and crispier crust. vodka is expensive. Are there any substitutes? Will a beer batter do the same thing? Does beer prevent gluten formation?
A: Vodka for crispy wings - substitute?
****
Q: I'm going to make some sweet potato fries here shortly and I'm using a technique that I saw on television. I cut up my sweet potatoes into fries and I have been letting them soak in water. My intent is that some of the starch will dissolve into the water and help the fries crisp up better. Has anyone else tried this?
A:
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Soaking starches in water for better frying
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TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: 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?
SOLUTION: What is the best way to turn the chunks of jaggery into fine powder?
PROBLEM: Have always been one for all natural ingredients, but starting to sell my products to the public I want a hot sauce that will not separate. Xanthan gum seems to be one of the most common stabilizing ingredients in a lot of hot sauces, is this the most natural and effective way to keep a sauce from separating? Also what is the best way to incorporate it into the sauce. Is xanthan gum frowned upon for people who are looking for an all natural sauce and is it alway necessary to use a stabilizing agent? Thank you guy
SOLUTION: Using xanthan gum
PROBLEM: I've been looking for a soda bread recipe to try and I notice that most of them contain buttermilk. Buttermilk is not a standard part of my pantry. Part of the appeal of soda bread is that it's quick to throw together, so having to go shopping for a specific ingredient interferes with the spontaneous aspect. I know there are lots of substitutions for buttermilk (using a bit of lemon juice in regular milk is the one I usually use), but I'm wondering what it is about buttermilk specifically that seems to be a standard part of soda bread. Is it just traditional? Or will it add a particularly noticeable flavour/texture?Edited to add: I know that its functional purpose is to provide an acid to react with the soda for rising; so is it just that it used to be the most convenient acid?
SOLUTION:
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Why does soda bread call for buttermilk?
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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Given the background description of some cooking related query, summarize the question into a title
Example: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Example solution: Tips for grilling duck legs?
Example explanation: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Problem: I'm trying my hand at a layered mousse cake with a mirror glaze (I guess this is an entremet?). I've read several places that it is advisable to freeze the cake prior to glazing. My question is then: am I supposed to eat the cake frozen? Seems like it would be hard? Or should I let it thaw in the refrigerator? If so, for how long?
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Solution: Question about mirror glazes and freezing
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task1637_doqa2.1_cooking_text_summarization
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Given the background description of some cooking related query, summarize the question into a title
[EX Q]: At work, when I'm hungry, I sometimes resort to instant soup (Royco, in case it's relevant). Simple to make: heat water, put package content into cup, pour water into cup, stir.However, I often find that the powdered soup has a bunch of wet powder residue left at the bottom of the cup after drinking. although this residue is full of taste, it means the rest of my soup was actually blander than it should be. I also usually have a small bit of residue on my spoon that I can't seem to fully dissolve into the rest of the soup. The residue on the bottom of the cup usually can be fixed through proper stirring, but the spoon residue is trickier.How can I make the soup powder dissolve more effectively so all of the powder is part of the soup?
[EX A]: When turning instant soup into liquid soup, how can I optimise dissolution?
[EX Q]: I have traveled in Eastern Europe and I am annoyed to find out supermarkets seem offer only stale eggs (like white inside, no A -vitamin, tastes bad), they cost in the range of 7-12 cents per egg. My host offered me some eggs from local people, they were superb -- thick yellow, good smelling and tasted good. How can I know before buying that I am buying a quality egg? I like to eat eggs on the morning so I find the bad eggs very irritating, the are like paper -- not nutritious at all. For cooking, I am unsure whether they matter but I want to buy now only quality healthy eggs. How can I find such eggs? I feel there is no point to save a few cents to buy rubbish, eggs are very cheap protein source although I paid a bit more for healthy quality eggs.
[EX A]: How can I detect bad-fed or fast-fed chicken eggs before buying?
[EX Q]: I got an apple chutney recipe from a friend. It's an old family recipe and it specifically says to chop the apples but to NOT core or peel them. The recipe is basically just apples and pears, red onions, raisins, brown sugar, cider vinegar and various spices which you simmer gently for a couple of hours. It says nothing about straining or grinding. The onions are finely sliced and it says "chop apples and pears roughly but without coring."Does the vinegar somehow soften the seeds and core of the apple? Is that important to the taste or texture? I am hesitant to used the whole apple as most recipes I have found online say to core or even peel and core.
[EX A]:
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Using whole uncored apples in chutney?
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Given the background description of some cooking related query, summarize the question into a title
--------
Question: Picked up from farmer's market yesterday. Not sure if organic.No smell. Slimey texture. Strong grip. A few have started to sprout.About 4 on this one leaf. Other leafs have none.Any idea what they could be?
Answer: What is this? Fresh Kale looks to have small sprouting seeds, although looks similar to insect eggs
Question: Broadly speaking UK recipes will specify amounts by weight (lbs/ounces or metric), whereas American recipes will specify amounts by volume (cups).Is there an explanation for how the two different approaches arose in the first place? I'm not talking about whether or not metric is used, but specifically about volume versus weight.
Answer: Cups v. weighing scales - is there an historical explanation?
Question: Last time I made pizza dough I was a bit...generous with the ingredients - not a problem, I thought, as I'd read before somewhere that pizza dough is nicely freezable. So, I broke the dough in half, sealed up one piece and placed it in the freezer - this was done immediately after kneading, with no time given for rising.Now I've got a frozen lump of pizza dough in the freezer, and I'm not sure how I defrost it so it also then rises correctly and cooks well.If I just leave it out uncovered it will presumably rise inconsistently because the middle will take much longer to defrost? So should I leave it in the fridge first?Or, is it better left somewhere warm through the entire defrost to help fire up the yeast?Or have I "done it wrong" and may as well dump this particular piece?
Answer:
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Defrosting pizza dough correctly?
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
I recently tried some vacuum fried banana chips and pineapple chips from Trade Joe's. They were delicious. Does anyone know why this process helps the food retain and even concentrate the flavors? According to the article, since the frying environment is under a vacuum, this allows food to reach a fried state at ~130 C (normal atmospheric frying is ~170 C).
answer:
What makes vacuum fried food retain and concentrate the food's flavor?
question:
Every recipe about searing duck breasts I've seen says that you should score the breasts cutting through the skin, but not too deep: you should avoid cutting into the meat. I do follow this instruction but don't completely understand why. What harm could be done if I cut through the meat, just a little? What exactly should I avoid?
answer:
Why not to cut into the meat when scoring duck breasts?
question:
Making royal icing today, for a rather overdue Christmas cake.I always end up with too much icing sugar, based on my normal recipe which asks for 4 large egg whites and 500g icing sugar.So today I used 3 egg whites and as much icing sugar as "felt right". Is this fair enough? If it's taking a long time for stiff peaks to form, is this a sign of too little icing sugar? And if I overdid the icing sugar how would I tell?
answer:
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Royal icing - how important is accurate measuring?
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task1637_doqa2.1_cooking_text_summarization
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Given the background description of some cooking related query, summarize the question into a title
Input: Consider Input: I know it's completely basic, but I've been reading up on alternative ways to make chicken wings (admittedly because I've been trying to find a similar recipe to Korean soy garlic chicken) and I came across this recipe from Momofukufor2.It mentions rendered chicken fat, and I'm not exactly sure what that meant. I'm familiar with twice fried wings, so is this just another way of saying "the oil you cooked the wings the first time around"?
Output: What is "rendered chicken fat"?
Input: Consider Input: I'm preparing the court-bouillon recipe from James Peterson's Sauces (p. 103 of 3rd edition). The procedure is, roughly:Sweat vegetables,Simmer vegetables for 10 minutes,Add white wine and vinegar, simmering for a further 15 to 20 minutes, and thenCool and strain.My question is about step 3. For what reasons would the wine and vinegar be withheld for the first 10 minutes of simmering? Is this an evaporation issue? Or is there some deeper interaction between wine/vinegar and vegetables to be accounted for?Thanks!
Output: Court-bouillon: Why delay adding the wine and vinegar?
Input: Consider Input: Is white vinegar, aka the stuff just labelled as "vinegar" in the US and which I use for cleaning my kettle, the same as "White wine vinegar", which I have purchased on accident a time or two? If not, what is white vinegar made of?
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Output: Is white vinegar the same as White Wine vinegar?
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task1637_doqa2.1_cooking_text_summarization
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Given the background description of some cooking related query, summarize the question into a title
Input: Consider Input: I've always thought that vanilla and espresso would be a good combination but the problem is: I don't take sugar! I understand one can buy coffee flavoured beans but how would I get the vanilla flavour using my home set up (espresso machine, burr grinder and preferred brand of beans)?
Output: Flavour espresso with vanilla without adding sugar or other sweetener?
Input: Consider Input: What differences are, besides speed, when cooking omelettes in oven versus in the frying pan?I have traditionally always used pan but i see now some recipes recommend oven.
Output: Omelette cooked in oven or pan?
Input: Consider Input: Let's say, I only want to make 1 sushi roll right now. Is there a good way to store the rest of the rice for tomorrow's rolls? And what about storing the nori?
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Output: What's the best way to store unused sushi rice?
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task1637_doqa2.1_cooking_text_summarization
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Given the background description of some cooking related query, summarize the question into a title
Input: Consider Input: If left in the fridge, how long does garlic take to germinate? I have experienced the green sprouts in the past, and was able to chop them off and eat the remaining garlic. I am curious add to how long that takes as I cannot remember.This way I will know how much garlic to keep in the fridge at my friend's house, based on how much is used per week, since my friend insists that it must be kept in the fridge.If I plant the garlic that has germinated in a pot, will it grow? How do you grow it?
Output: How long does it take garlic to germinate in the fridge?
Input: Consider Input: The last time I used fenugreek seeds, they and mustard seeds were the first into the pan, followed by onions, then other vegetables. I expected them to soften a bit and release their flavor, but they retained a bit of an unpleasant crunch, in the end.Do I need to grind or crush them first, or can they be used whole if you treat them right?
Output: How is one meant to treat fenugreek seeds?
Input: Consider Input: Recipes for smoking brisket typically recommend a temperature of 225 F. My weber smokey mountain has a water pan to help regulate the temperature. But what if I am able to maintain that temperature without a waterpan? Would it cook the same way or is the humidity necessary when smoking brisket?
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Output: How important is humidity when smoking a brisket?
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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Given the background description of some cooking related query, summarize the question into a title
Ex Input:
I need to store a no yeast dough (water, flour, butter, salt) for verenyky for about 40 hours.What would be the best place: fridge or freezer?
Ex Output:
How to store no yeast dough
Ex Input:
My girlfriend and I make a large batch of yogurt every week, and have done so for more than a year now - we just eat a ton of the stuff. THis leaves a lot of leftover whey which we used to just throw out. This past week I took my first swing at making mozzarella, and noticed that the recipe suggested not throwing out the whey, but rather using it to make ricotta by boiling it. I ended up throwing out the whey from the mozzarella anyways because it was a tiny batch, and we had to make yogurt anyway.So, we made the yogurt, and my girlfriend saved they whey for me. I've been simmering it for a few minutes now, and it doesn't appear to be working. Nothing is curdling. I'm wondering if its a function of not having anything acidic in it? I tried adding a quarter teaspoon of citric acid, but still nothing is curdling. At this point I'm curious to play with it, so I may try simmering it all the way down into gjetost. So really i guess my question is, outside of being less acidic, is whey from making yogurt different from whey from cheese making?Also as a note, we use 1% milk.
Ex Output:
Using whey from yogurt to make ricotta
Ex Input:
I forgot to add the vanilla at the end of making my vanilla pastry cream for eclair cake. Can I add it now after its been in the frig overnight? I'm going to fold in whipped cream also.
Ex Output:
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Can I add vanilla to pastry cream after its cooled?
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task1637_doqa2.1_cooking_text_summarization
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Teacher: Given the background description of some cooking related query, summarize the question into a title
Teacher: Now, understand the problem? If you are still confused, see the following example:
I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution: Tips for grilling duck legs?
Reason: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Now, solve this instance: I have always boiled artichokes. Lately I've heard people talking about how good grilled artichokes are. There's some variation in recipes: some say to boil, some say to steam; some say to cut in half before that and some say after. I don't need a recipe for dipping sauce or anything like that. I'm simply looking for the basic technique on how to grill them. What is the best way to do it? Is there anything else I need to know to make sure they come out well?
Student:
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How do I best grill an artichoke?
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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Given the background description of some cooking related query, summarize the question into a title
Input: Consider Input: I just grilled up a steak marinated in vinegar, rosemary, and olive oil. Problem is I made too much. What's the proper way to freeze, store, and subsequently reheat this steak to get it as close to as delicious and tender as it now?
Output: How do I properly freeze and reheat a cooked, marinated steak?
Input: Consider Input: I cook quite regularly at home, but I have trouble tasting food while cooking. All I want to know is if I should adjust salt, pepper or sourness. On the rare occasions that I taste, I invariable mess up the ingredient that I tasted. For example, I might place a little quantity (enough to lick) on my palm, wait/ blow for it to cool down, taste and adjust for salt. Later when eating the meal, I discover that I have added too much salt.Any tips?If it matters - this is South Indian style vegetarian cooking - lentils, vegetables.
Output: Tasting food while cooking
Input: Consider Input: I know that there's a risk of bacteria in any area where you defrost chicken, but what about the chicken itself? Will running water over it (unwrapped) reduce the taste or change the texture?
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Output: Is it OK to defrost chicken by running water over it?
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task1637_doqa2.1_cooking_text_summarization
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TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: I'd like to make an exhaustive list of the various animals whose milk humans drink. Here's the ones I can think of:humancowgoatsheepcamelyakbuffalodonkey/assAny others? If so, where?
SOLUTION: What mammals' milks are drunk by humans?
PROBLEM: I am experimenting with a home pasta maker, and after all the fun comes the cleaning up.My worries come from tiny bits of dry dough I find when I clean the machine. There always seem to be more every time I shake it, and they of course contain raw egg .On the instructions, it clearly says not to wash it with water.What's the best practice in this case (besides disassembling the thing)?
SOLUTION: How do I clean a pasta maker?
PROBLEM: I bought some printed rice paper decorations (flat circles of rice paper printed with edible ink) for my son's birthday party. I'm not sure what the best way is to attach them to cakes / cookies and I don't have a lot of spare time to experiement.The options I can think of are:make my own cookies and press them in to the cookie - either beforebaking or more likely after baking but while still warm and softplace the rice paper circle on top of a pre-baked cookie or small flat-topped cake and pipe some form of icing or frosting around theedge to hold it in placepile butter cream icing on top of a small cake, press the rice paper circle onto the butter cream icingWhat I ideally want is to be able to do this the day before they are needed, so as well as being held properly in place, I also would like the rice paper not to go soggy / curl up and the ink not to run or leak out of the rice paper.
SOLUTION:
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How can I attach printed rice paper decorations to cakes / cookies?
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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Given the background description of some cooking related query, summarize the question into a title
One example is below.
Q: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
A: Tips for grilling duck legs?
Rationale: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Q: My wife and I would like to try Gazpacho, and part of the recipe calls for 'food processing' coarse cuts of red onion, cucumber, tomato and red pepper. We don't have a food processor, and we can't afford one. What we DO have is a blender. Can we use or blender to 'food process' these ingredients? Edit: For those wondering, here's the text directly from the recipe:Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
A:
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Can I use my blender for food processing the ingredients in my Gazpacho?
| 9
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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Given the background description of some cooking related query, summarize the question into a title
One example: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution is here: Tips for grilling duck legs?
Explanation: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Now, solve this: I've been wondering about this for a while, since getting interested in knife sharpening.When using a knife, it will get duller. One (the primary) reason being that you "bend" the edge. You fix this using a honing steel.After a while though, you need to sharpen the knife again. Another setting: If you have a brittle knife and/or mistreat your knife you will chip it. As far as I can tell, this should mean that small pieces of metal (dust, shavings, etc.) come lose, and then likely get in the food.Is this correct?Are there no health considerations when digesting small pieces of very sharp metal?
Solution:
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Metal dust/shavings in food from knife wear?
| 6
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
I was just wondering if I can arrange raw chicken on the pizza base and cook everything along or if I should cook the chicken first separately.
answer:
Should chicken be cooked beforehand while making pizza?
question:
I have a recipe for kumquat marmalade, it calls for 2 parts fruits, 1 part sugar and 1 part water. Before boiling the liquid it states that one should macerate the fruit in de sugar water first. How does this maceration help?
answer:
Goal of macerating fruit for marmalade
question:
My wife and I would like to try Gazpacho, and part of the recipe calls for 'food processing' coarse cuts of red onion, cucumber, tomato and red pepper. We don't have a food processor, and we can't afford one. What we DO have is a blender. Can we use or blender to 'food process' these ingredients? Edit: For those wondering, here's the text directly from the recipe:Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
answer:
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Can I use my blender for food processing the ingredients in my Gazpacho?
| 9
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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Given the background description of some cooking related query, summarize the question into a title
I have traveled in Eastern Europe and I am annoyed to find out supermarkets seem offer only stale eggs (like white inside, no A -vitamin, tastes bad), they cost in the range of 7-12 cents per egg. My host offered me some eggs from local people, they were superb -- thick yellow, good smelling and tasted good. How can I know before buying that I am buying a quality egg? I like to eat eggs on the morning so I find the bad eggs very irritating, the are like paper -- not nutritious at all. For cooking, I am unsure whether they matter but I want to buy now only quality healthy eggs. How can I find such eggs? I feel there is no point to save a few cents to buy rubbish, eggs are very cheap protein source although I paid a bit more for healthy quality eggs.
How can I detect bad-fed or fast-fed chicken eggs before buying?
I made a sauce with frozen rhubarb and raspberry mixed with sugar and reduced it until there is hardly any juice left. I put the leftovers in a sealed container in the fridge. Would this still be good? Is there anyway to tell when this is going bad?
How long does a fruit and sugar mixture last?
I've been wondering about this for a while, since getting interested in knife sharpening.When using a knife, it will get duller. One (the primary) reason being that you "bend" the edge. You fix this using a honing steel.After a while though, you need to sharpen the knife again. Another setting: If you have a brittle knife and/or mistreat your knife you will chip it. As far as I can tell, this should mean that small pieces of metal (dust, shavings, etc.) come lose, and then likely get in the food.Is this correct?Are there no health considerations when digesting small pieces of very sharp metal?
|
Metal dust/shavings in food from knife wear?
| 0
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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Given the background description of some cooking related query, summarize the question into a title
Input: Consider Input: This Korean fried chicken recipie uses vodka to prevent gluten formation in the batter, which results in a thin and crispier crust. vodka is expensive. Are there any substitutes? Will a beer batter do the same thing? Does beer prevent gluten formation?
Output: Vodka for crispy wings - substitute?
Input: Consider Input: Recipes for smoking brisket typically recommend a temperature of 225 F. My weber smokey mountain has a water pan to help regulate the temperature. But what if I am able to maintain that temperature without a waterpan? Would it cook the same way or is the humidity necessary when smoking brisket?
Output: How important is humidity when smoking a brisket?
Input: Consider Input: I was gifted with a soft serve ice cream dispenser. however it's such a pain to always keep the machine on and running each time I want ice cream--more so that it highly consumes electricity. I wish to know if there is a way I can produce my soft serve in a large quantity and store it in my freezer so I can always remove and take a scoop each time I want soft serve. I tried it once but it went hard as a rock and lost its texture when I allowed it to defreeze.Is there a trick to keeping it soft and close to the consistency in the freezer?
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Output: Can I store soft serve ice cream in my regular freezer?
| 2
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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You will be given a definition of a task first, then an example. Follow the example to solve a new instance of the task.
Given the background description of some cooking related query, summarize the question into a title
I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution: Tips for grilling duck legs?
Why? A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
New input: I heard on a film the other day that you shouldn't crowd mushrooms when cooking them? What does this mean and how do you avoid doing it?
Solution:
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What does "crowding mushrooms" mean?
| 0
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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Teacher: Given the background description of some cooking related query, summarize the question into a title
Teacher: Now, understand the problem? If you are still confused, see the following example:
I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution: Tips for grilling duck legs?
Reason: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Now, solve this instance: I usually cook Chicken curry in pressure-cooker so that it gets done fast. I usually get advice for expert cooks that its better to cook it in a pan on low heat. But I don't really find a great deal of difference in the taste? If we marinate the chicken well in advance, does cooking in a pan slowly really make the dish more delicious?
Student:
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Cooking Chicken in Cooker Versus Pan?
| 2
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
I've recently found a recipe that I really enjoy, but it calls for a sunny side up egg. Every time I try to fry an egg in this way it ends up sticking to the pan, the yolk breaks, and it ends up as an eggy mess. I've tried multiple pans including my cast-iron pan, a teflon, pan, and others but they seem to always stick. What am I doing wrong?
answer:
Frying Eggs—Sticking to the Pan
question:
I use oil for cooking in the Teflon coated pan. I put the pan on a very low fire. (Simmer) Lately I have found that the onions get stuck to the bottom of the pan.How to know whether the teflon coated pan's life has reached end? Does it change colour or something else?
answer:
How to know whether the teflon coated pan's life has reached end?
question:
I heard on a film the other day that you shouldn't crowd mushrooms when cooking them? What does this mean and how do you avoid doing it?
answer:
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What does "crowding mushrooms" mean?
| 9
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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Given the background description of some cooking related query, summarize the question into a title
[Q]: A picture is worth a thousand words...I dropped a glass jar filled with rice. I've picked up the macro-sized pieces of glass, but am wondering if there is any way on earth to make the rice safe to eat, given that I am sure it contains small fragments and shards of glass. I could, naturally, go through it grain-by-grain, but this is only a couple of bucks worth of rice, and I don't think it warrants the time.Does anyone have any suggestions? (Or is this too localized?) I would also welcome suggestions for a better tag than "rice."
[A]: Remediation Methods for Rice Contaminated with Broken Glass
[Q]: I am making small pies (in muffin tins!) for a party. I plan on pre-cooking the filling (ground beef and veggies), then finishing the pies at the location. Would it be helpful (either for transport or for shortening the on-location cooking time) to par-bake the pie crusts in the tins?
[A]: When is is necessary to par bake a pie crust?
[Q]: I know it's completely basic, but I've been reading up on alternative ways to make chicken wings (admittedly because I've been trying to find a similar recipe to Korean soy garlic chicken) and I came across this recipe from Momofukufor2.It mentions rendered chicken fat, and I'm not exactly sure what that meant. I'm familiar with twice fried wings, so is this just another way of saying "the oil you cooked the wings the first time around"?
[A]:
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What is "rendered chicken fat"?
| 5
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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Given the background description of some cooking related query, summarize the question into a title
Q: Am I asking too much of meringue to be able to keep a key lime pie in the refrigerator for 24 hours? The meringue ends up very wet at the end of that period. I keep it covered in the fridge.
A: How do I keep meringue from "weeping"?
****
Q: Recently my cousin started to make yogurt. She told me that she puts diced, fresh fruit (strawberries, peaches) into the inoculated milk (pasteurized or sterilized, I don't know. 1) and then let this set in the oven at ~50°C for some hours. After this, she puts the yogurt into the fridge. She makes enough yogurt for ten days; on the tenth day she takes the last yogurt portion and makes some new. At the first thought I couldn't imagine that fresh fruits stay safe for ten days (I wouldn't eat cut fruits that stayed for ten days in the fridge!). But after some pondering I wondered if it's safe after all because the milk and the fruits are going to be cultured and undesired bacteria are going to be eliminated. I think freshly diced fruit only contain bacteria on the surface. 1 I saw a really big jug of milk. She lives in Georgia, US. I don't know what's the common treatment of milk there.
A: Soon-to-be cultured milk with fresh fruit safe for consumption?
****
Q: The bag of coffee I am using instructs to "Add 2 1/2 tablespoons (37 ml)" of ground coffee. When I measure out 2 1/2 tablespoons onto my food scale, it only comes out to about 13 ml. Why does my 2 1/2 tablespoon measurement not equal 37 ml?
A:
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Why does my 1 tablespoon of coffee grounds not equal 15 ml?
****
| 4
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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Given the background description of some cooking related query, summarize the question into a title
One example is below.
Q: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
A: Tips for grilling duck legs?
Rationale: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Q: I am doing chapatis with quinoa flour. How can I remove or hide the bitterness of the quinoa?There are several constraints for the solution: no egg, wheat, soy, dairy, corn, rice, meat.
A:
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How to remove quinoa bitterness (with many restrictions) doing chapatis
| 9
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NIv2
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task1637_doqa2.1_cooking_text_summarization
|
fs_opt
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Given the background description of some cooking related query, summarize the question into a title
[Q]: Yesterday, I had some cooked rice and poured in coconut milk. The can turned out to be bigger than expected so the contents got a bit too "loose".One way was to cook some more rice, of course. However, I wonder, is there another commonly usable ingredient to thicken up things?I'm thinking - if it's too thick, I'd pour in some water or milk. Possibly oil too. But what if I want to accomplish the opposite?
[A]: Common ingredient to thicken the soup
[Q]: Have always been one for all natural ingredients, but starting to sell my products to the public I want a hot sauce that will not separate. Xanthan gum seems to be one of the most common stabilizing ingredients in a lot of hot sauces, is this the most natural and effective way to keep a sauce from separating? Also what is the best way to incorporate it into the sauce. Is xanthan gum frowned upon for people who are looking for an all natural sauce and is it alway necessary to use a stabilizing agent? Thank you guy
[A]: Using xanthan gum
[Q]: I am doing chapatis with quinoa flour. How can I remove or hide the bitterness of the quinoa?There are several constraints for the solution: no egg, wheat, soy, dairy, corn, rice, meat.
[A]:
|
How to remove quinoa bitterness (with many restrictions) doing chapatis
| 5
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: I know there have been questions on refreezing meat, which apparently is not safe to do. My understanding from those posts was that it was referring to raw meat. My question is slightly different. I made a casserole with pasta, cheese, cooked ground turkey, and some veggies a few weeks ago. I had the leftovers in the fridge for about a day or 2 and then froze the leftovers. First, was it okay to freeze it at that point? Second, I put the casserole in the fridge to thaw yesterday, but ended up having something else to eat for dinner. Based on other plans, I won't be able to eat it for another 2 days. I am not sure if t will be safe in the fridge for that long. If won't be safe for that long, would it be safe to refreeze?
SOLUTION: Is refreezing a meal safe?
PROBLEM: Different sites recommend different flours for the feeding of my established starter, so I suspect it depends on the purpose, but I can't find a definitive answer. Should I be using the flour I plan to bake with next? Will mixing and matching make a difference? Do certain types produce more activity? Better flavor?
SOLUTION: What type of flour should I feed my starter with?
PROBLEM: I've accidentally left a pork tenderloin marinating in the fridge for the past six days. Is it still safe to cook and eat? I'm not sure how it will taste, but I'd hate to waste a good tenderloin. The marinade is really more of a brine made of apple juice, sugar, soy sauce, salt and some spices. It was in the back of refrigerator, so it remained quite well chilled.Update!As many folks mentioned, I used the power of The Sniff Test and everything smelled fine. We ate it and no one died or fell ill. In fact, it was quite tasty. I was afraid the taste would be off, but it was great!
SOLUTION:
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Is it safe to eat a pork loin that has been refrigerated for 6 days?
| 8
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NIv2
|
task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
Given the background description of some cooking related query, summarize the question into a title
One example is below.
Q: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
A: Tips for grilling duck legs?
Rationale: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Q: Update: I managed to properly incorporate the gum without any clumping. I used an immersion blendsr (blade attachment) and mixed it with sugar this time, and it helped. To thicken a home made tomato sauce, I tried added xanthan gum. While the sauce did thicken (too much in fact, it was mucus like), it resulted in little white 'seeds' floating in the sauce, which was visually unappealing.First, I placed the sauce in a tall metal cup. I placed my immersion blender (with whisk attachment) inside and turned it on. With the high speed immersion blender whirring inside, I sprinkled xanthan gum inside, bit by bit.The xanthan gum powder did not mix well and white 'seeds' could be seen floating in the sauce.Are the 'seeds' a result of the xanthan gum clumping together? What should I do differently to mix it well to avoid this from happeningI should note that the sauce was quite hot (between 160F- 180F) when I added the gum. The sauce also consisted of mainly vinegar, and some sugar.
A:
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Xanthan gum 'seeds' in sauce
| 9
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NIv2
|
task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
Given the background description of some cooking related query, summarize the question into a title
One example: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution is here: Tips for grilling duck legs?
Explanation: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Now, solve this: Is there a rule of thumb for the weight or cut? I'd prefer to err on the side of well-done, as I want to serve it to my toddler.
Solution:
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How long should Lamb leg steaks be cooked for?
| 6
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NIv2
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task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
Teacher: Given the background description of some cooking related query, summarize the question into a title
Teacher: Now, understand the problem? If you are still confused, see the following example:
I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution: Tips for grilling duck legs?
Reason: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Now, solve this instance: I'm playing around with making cereal, and one of the cereals I want to replicate is the "bunches of oats" style, with crispy clusters that include oats. Every time I try to toast oats, though, they get more flavorful but not much more crispy, until they get burnt.My current method: I use minute oats (problem #1?) but otherwise just put them in the oven at 350F. I'd like to avoid adding sugars if possible, but I'm not stuck on that idea if it's not possible.
Student:
|
how do I toast oats so that they are crispy?
| 2
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NIv2
|
task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
Given the background description of some cooking related query, summarize the question into a title
Example Input: Recently, I observed that there is some brown slimy stuff on the underside of my plates. I don't know what they are or how they form. I tried removing it with a tooth pick, but was too hard to come off. Does anyone know what this is? How can it be cleaned?
Example Output: What is this slimy coloured stuff growing in my plates?
Example Input: I have always wondered why baking with refrigerated eggs VS room temperature eggs comes out much better. Can anyone explain why please?
Example Output: Why are eggs not stored in the fridge better in baking?
Example Input: Is there a rule of thumb for the weight or cut? I'd prefer to err on the side of well-done, as I want to serve it to my toddler.
Example Output:
|
How long should Lamb leg steaks be cooked for?
| 3
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NIv2
|
task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
Given the background description of some cooking related query, summarize the question into a title
One example is below.
Q: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
A: Tips for grilling duck legs?
Rationale: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Q: A cookie recipe asks for: 14 ounces good-quality thawed frozen puff pastry, such as DufourSo, does puff pastry mean this? http://nishamadhulika.com/baking/homemade-puff-pastry-recipe.htmlSecondly, how long do I have to freeze that stuff?Thirdly, Google says that "thawed" means "Become liquid or soft as a result of warming".So, what is the way to make it soft?Do I have to add warm water and crush it?Or do I have to heat it in an oven?
A:
|
How should I deal with "thawed frozen puff pastry"?
| 9
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NIv2
|
task1637_doqa2.1_cooking_text_summarization
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fs_opt
|
You will be given a definition of a task first, then an example. Follow the example to solve a new instance of the task.
Given the background description of some cooking related query, summarize the question into a title
I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution: Tips for grilling duck legs?
Why? A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
New input: I have a packet of fresh tilapia filets from the grocer, and I'm planning to broil them with BBQ sauce. How long should they stay under the heat and how far should they be from the heating elements? My broiler is the "under-the-oven" kind which re-uses the gas flame that pre-heats the main oven.Edit: Are there any additional preparation steps I should be aware of? I'm a novice when it comes to cooking fish.
Solution:
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How long should tilapia filets of normal thickness be broiled?
| 0
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NIv2
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task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
Given the task definition, example input & output, solve the new input case.
Given the background description of some cooking related query, summarize the question into a title
Example: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Output: Tips for grilling duck legs?
A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
New input case for you: You've got a cocktail party and need a supply of crushed ice through the night without having to continually bring out the blender.Leave it out and it melts quickly.Put it in the freezer and it joins back together.Is there some cheap way of keeping it crushed like those super-expensive, super-unreliable Iced-Coke/Slurpee machines do?
Output:
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Keeping crushed ice from melting, without it joining back together
| 1
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NIv2
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task1637_doqa2.1_cooking_text_summarization
|
fs_opt
|
Given the background description of some cooking related query, summarize the question into a title
One example: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution is here: Tips for grilling duck legs?
Explanation: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Now, solve this: What are some alternatives to using acetate strips? I'm not interested in a specific application here, so feel free to give ideas for all types of techniques. Under what culinary circumstances, if any, can they be substituted with a silpat? Parchment paper? Other types of plastic?
Solution:
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Alternatives to acetate?
| 6
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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Given the background description of some cooking related query, summarize the question into a title
I am planning to make a pasta dish and would like to know if adding 1Tb spoon of olive oil while boiling 500 gram of pasta make it sticky. What are the other advantages and disadvantages of this approach?
Does adding olive oil in pasta while boiling make it sticky?
I am planning on making a new chili using grilled venison, Great Lakes Black Out Stout, and roasted corn (I'm in Ohio and sweet corn is getting good right now). My least favorite part of making and eating chili is the beans; I hate selecting them and pick around them in my bowl. (I will probably also be using chiles en adobo, serranos, and roasted jalapenos/tien tsin as my pepper trinity.)The only ones I do actually like are black beans. What would your recommendations be for a good bean, both in choice and preparation to pair with the ingredients above? (Please include other ingredients or flavors to incorporate in the comments.) I want it to be dark and mysterious; typically I name things first and then build them up from there and this one I'm calling Bear's Den Chili (hopefully that will be a note to start you off with).
Bean selection for a chili recipe
I am often making a basic leavened bread for some basic recipes, like naan, burek, focaccia, pizza, etc. However, I find that dry active yeast is prohibitively expensive, considering it is a self-replicating living organism. Is there a way to effectively create and store yeast for a reasonable period of time (~3 months) from a mother spore?
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How can I cultivate and store yeast?
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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Teacher: Given the background description of some cooking related query, summarize the question into a title
Teacher: Now, understand the problem? If you are still confused, see the following example:
I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution: Tips for grilling duck legs?
Reason: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Now, solve this instance: I am cooking for a large group and am trying to do as much as I can in advance. One thing I would love to do in advance is chop several onions. I have done this before with a single onion; I stored the chopped onion in a plastic storage container (sealed with the lid) in the fridge. About 6 hours later, the smell of onions was very strong both in the fridge and on everything that was in the fridge. I can't imagine it with 4-6 onions!What can I do to avoid the smell, not ruin everything in my fridge, but still be able to do the preparation 6-8 hours in advance?
Student:
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How can I store chopped onions in the fridge without the smell?
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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Part 1. Definition
Given the background description of some cooking related query, summarize the question into a title
Part 2. Example
I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Answer: Tips for grilling duck legs?
Explanation: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Part 3. Exercise
This past weekend we visited Rodale farm's organic apple festival, and we spent all of yesterday canning. We also have several peaches from making a batch of fruit ketchup. We still have about 1/4 a bushel of apples left, so I was considering making several fruit pies to freeze for the upcoming thanksgiving season.Thus far, I have seen several recipes that caution AGAINST freezing, some that have tips about freezing (namely, blind bake the crust before freezing, do NOT bake the fruit, bake the pie frozen, just add an extra 20-25 minutes to the normal baking time).Are there any other major concerns when making a pie specifically with the intention of freezing it? Should I add starch to prevent a liquidy mess? Should I try to drain the fruit first with a little salt to remove excess water?
Answer:
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Are there special considerations for making a pie with the express intention of freezing?
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NIv2
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task1637_doqa2.1_cooking_text_summarization
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fs_opt
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