Given a paragraph about cooking, and a set of conversational questions and answers about the paragraph, say whether the passage contains sufficient information to answer the follow-up question. Say Yes if it is answerable; otherwise, say No. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`, and the follow-up question has a prefix `FOLLOWUP_Q:`.

Input: Consider Input: CONTEXT: In my experience, the most likely impact of a gentle boil vs. a furious rolling boil is going to be on texture of starchy foods, such as potatoes or other root vegetables, rather than flavor.I've found that a gentle simmer of potatoes will result in a mostly intact shape and consistent texture, whereas an aggressive boil without perfect timing can result in the outer layers of the potato breaking apart, sometimes before the center has time to cook fully.I've seen similar issues with stuffed parcels of pasta like ravioli or boiled won tons. I've also found that open pot egg poached eggs have much nicer results with a gentle simmer than an aggressive boil, perhaps for related reasons.Since part of how we experience taste is texture, you could say that the "taste" is affected.  <sep>  Q: Can food be boiled "extra fast/hard" in water? A: an aggressive boil without perfect timing can result in the outer layers of the potato breaking apart, sometimes before the center has time to cook fully  Q: Do you recommend a lighter boil? A: I've found that a gentle simmer of potatoes will result in a mostly intact shape and consistent texture  Q: Are those the only difference between the two different types of boils? A: In my experience, the most likely impact of a gentle boil vs. a furious rolling boil is going to be on texture of starchy foods  Q: Do the different boil methods have the same result on different food? A: I've seen similar issues with stuffed parcels of pasta like ravioli or boiled won tons. I've also found that open pot egg poached eggs have much nicer results with a gentle simmer  <sep> FOLLOWUP_Q: does it matter if I boil the water past 100 degrees Celsius?

Output: No


Input: Consider Input: CONTEXT: Don't RinseYou should not need to do more than shake the excess marinade from your chicken, or if you want to be very thorough, pat it down with towels lightly.If you rinsed, you would be washing away from of the flavor developed by your marinade, and the seasoning at the surface of the chicken.Cook onThe goal is to not put the chicken on the grill with so much left over marinade that it fails to cook through and dry. By the time you are done grilling, the chicken should be essentially dry at the surface with nothing left to curdle.The other goal of the grilling (or putting in the tandoor, I imagine, if you have one) is to develop the nice browned and delicious flavors, and that won't happen if there is still liquid yogurt on the surface.Type of yogurtThe particular type of yogurt you use should not be a factor, since it should be fully cooked in the grilling phase.However, in general, very high fat dairly products (like cream, or a yogurt made from full cream).  <sep>  Q: Do you rinse meat after marinating it in yogurt? A: If you rinsed, you would be washing away from of the flavor developed by your marinade, and the seasoning at the surface of the chicken  Q: How do you prevent the yogurt from curdling when you cook the meat? A: The goal is to not put the chicken on the grill with so much left over marinade that it fails to cook through and dry  <sep> FOLLOWUP_Q: Would changing the temperature you cook at change the yogurts reaction?

Output: No


Input: Consider Input: CONTEXT: Short answer: no, there's no standard scale.First of all, I'm pretty sure it's common enough for stoves of varying power to use the same range of numbers. I see an awful lot of stoves that go up to 10 in the US, and I'm quite confident they're not all the same.Second, the real property of a stove is its power output, not its temperature. You can clearly see this if you go look at gas stoves - they're described in units of power (BTUs in the US, hooray). The temperature resulting from a given power will depend greatly on what you're cooking. A burner with nothing on it will have a much higher temperature than one with a heavy pot of boiling water on it. To a lesser degree, the temperature will also depend on the environment - a cooler room with some air circulation will keep the burner a bit cooler than a warm room with still air.So, if you really want to know what you're getting, you have to look up the power output of the stove - or failing that, maybe try to measure it yourself.  <sep>  Q: How hot are electric home stoves? A: the real property of a stove is its power output, not its temperature  Q: How do you set the temperature of the electric home stove? A: The temperature resulting from a given power will depend greatly on what you're cooking  Q: Is there an agreed-upon standard deciding roughly what temperature a number corresponds to on the stove-scale? A: the real property of a stove is its power output, not its temperature. You can clearly see this if you go look at gas stoves - they're described in units of power (BTUs in the US, hooray  <sep> FOLLOWUP_Q: What other country uses electric home stoves?


Output: No