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:`.
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Question: CONTEXT: In my experience, rice can be cooked in any pot. I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other.For myself, I've done it in good "induction-able" steel pots, as well as huge (navy galley) aluminium pots, and a couple of low-quality stainless steel things too. They're all fine.Normally, as soon as the pot is at/near boiling, turn the heat down to a low setting and leave it in the pot until it's ready. Then take it off the heat, but leave it covered (don't peek) for another five minutes.Generally, once you've added the water, you put the lid on. You only start the timer when it's boiled and you turn it down, though. That's probably why a glass lid is better, so you can see the boiling. It's not critical to the process, though.  <sep>  Q: Do I need a specific pot to cook Japanese-style rice? A: In my experience, rice can be cooked in any pot  Q: So, from my understanding, there's like a minimum wait time when boiling, and then you pretty much just leave the lid on for a certain amount of time for it to cook. Am I doing something wrong? A: Normally, as soon as the pot is at/near boiling, turn the heat down to a low setting and leave it in the pot until it's ready  Q: What should be the total recommend cooking time for the rice? A: You only start the timer when it's boiled and you turn it down  <sep> FOLLOWUP_Q: I also used Nishiki short-grained rice when I did mine, is that a good choice?

Answer: No


Question: CONTEXT: It may be that your oven is not up to temperature before your first batch goes in. If it's not hot enough your cookies will have more time to melt and flatten before they cook. Try giving the oven 10 more minute preheating time before putting your first batch in.  <sep>  Q: Why is my first batch of cookies out of the oven too flat? A: It may be that your oven is not up to temperature before your first batch goes in  Q: The next batches are as expected, what would be the reason the first batch is not good? A: your oven is not up to temperature  Q: Why are my cookies thin and flat? A: If it's not hot enough your cookies will have more time to melt and flatten before they cook  <sep> FOLLOWUP_Q: Do you have a good cookie recipe?

Answer: No


Question: CONTEXT: @Rumtscho has some good points, especially around using non-non-stick pans. A cast iron frying pan would work better for that. However, if you don't have one my suggestion for pan-frying something like breaded fish would be to pull the fish through the oil puddle with your fingers or tongs as you put it in and then let the fish sit on the non-oily part of the pan. Repeat that for all the pieces. I think what you'll find doing that though is that the breading will soak up all the oil, and you'll need to add some more in anyway in order to have enough to coat the other side when you turn the fish over. Adding more oil will cool the pan and you won't get as good as a result, so it's counter-productive. You're better off adding more oil at the beginning. If you are worried about health, don't fry in oil!  <sep>  Q: What is the best oil for evenly distributing oils (butter, chicken or bacon fat, and other oils) around a non-stick pan###or best way sorry. A: pan-frying something like breaded fish would be to pull the fish through the oil puddle with your fingers or tongs as you put it in and then let the fish sit on the non-oily part of the pan  <sep> FOLLOWUP_Q: How to I make sure all parts of my food make contact and cook evenly within the fat?

Answer:
No