Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.
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Question: CONTEXT: If the yolk is settling to one side (typically the wide, bottom end) try placing the carton on its side in the fridge the day before you use them. This will move the yolk back towards the centre.Also, ensure your eggs are cold before and start them in boiling water. This will allow the whites to set much quicker than the yolks, preventing the yolks from migrating while they cook. Cook in a covered saucepan with about 1/2 inch of water for about 6 1/2 minutes. As you have been doing, immediately cool in an ice bath or under cold running water.Finally, depending on your location, equipment, and how set you want your eggs, you may have to adjust your cooking time. Try taking the eggs out 30 seconds apart and see what provides the best time for the results you want (a digital timer will help here), then stick with that in the future.  <sep>  Q: What am I doing wrong soft boiling my eggs? The egg is cooking too long as it is heating up as the water comes to a boil. Let the water come to a soft boil, remove the pot from the heat and then add the egg and wait 6 minutes. ###Should you stir eggs as they boil? A: Also, ensure your eggs are cold before and start them in boiling water  <sep> FOLLOWUP_Q: is six minutes long enough to soft boil an egg?

Answer: Cook in a covered saucepan with about 1/2 inch of water for about 6 1/2 minutes


Question: CONTEXT: Flour is a thickening agent, plain and simple. However adding it without cooking it first can lead to your dish having a raw flour taste, and you can get blobs of flour in it, so I would ignore the recipes which say coat with flour without cooking it first, or use cornstarch (cornflour) instead. Alternatively you can make a roux with flour in a separate pan and add it in later. This is simply mixing equal weights of flour and butter and cooking it in a frying pan until it has the color you want. A lighter roux will add a paler color and a milder flavor, a darker roux adds a deeper color and richer flavor.  <sep>  Q: Why should I roll the meat in flour for a ragout? A: I would ignore the recipes which say coat with flour without cooking it first  Q: What would you recommend? A: use cornstarch (cornflour) instead  <sep> FOLLOWUP_Q: Why would you say cornstarch instead of flour?

Answer: Flour is a thickening agent, plain and simple. However adding it without cooking it first can lead to your dish having a raw flour taste, and you can get blobs of flour in it


Question: CONTEXT: Yes, it can go bad.It's pretty much the same as the way flour can go bad: the fats can go rancid. Grains are mostly starch, but they contain enough fat for rancidity to be a noticeable problem. There's a huge amount of variability in how long that takes, though. If it's airtight and kept in a cool, dark place, it'll last much longer than the best before date. But if it's been exposed to air, light, or heat, it can go pretty fast, perhaps even before the best before date.So, smell it. If you detect any unpleasant smells, you probably don't want to eat it. Even if you don't smell anything obvious, it could still be subtly rancid, so if you're planning on serving it to anyone, you might want to cook a small bit to test.  <sep>  Q: Does polenta go off'? A: it can go bad  Q: How can I tell if it's bad? A: smell it. If you detect any unpleasant smells, you probably don't want to eat it  <sep> FOLLOWUP_Q: What if it doesn't have any odor?

Answer:
Even if you don't smell anything obvious, it could still be subtly rancid