Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`.

Q: CONTEXT: Presumably you are experiencing rancidity, due to oxygen.While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion.A different type of bag (an "oxygen barrier" bag material) or package (glass jar, or metal can) and, in addition, (based on other packaging I have seen) oxygen absorbing packets inside the bag may be required for long shelf life. Either alone would probably extend the shelf-life somewhat.  <sep>  Q: Why do my cashews smell after 2-3 months? A: Presumably you are experiencing rancidity, due to oxygen  Q: We back them with polypropylene pouches with nitrogen flushing. Could there be any other issues than rancidity? A: While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion  Q: What can I do to stop this diffusion? A: A different type of bag (an "oxygen barrier" bag material) or package (glass jar, or metal can 

A: What is the cost of something like this?
****
Q: CONTEXT: Transfer of heat. First you need a hot pan (sprinkle some drops of water on the pan, it should sizzle). Then you add a drop of oil and swirl it around. When the oil forms a striated pattern, it's hot. Then you put the meat in.The hot oil helps to transfer heat from the bottom of the pan to the meat. You only need a spoonful of oil.  <sep>  Q: Why do people put oil/butter in pan when frying ground beef? A: Transfer of heat. First you need a hot pan  Q: But doesn't the fat from the beef do that? A: The hot oil helps to transfer heat from the bottom of the pan to the meat. You only need a spoonful of oil  Q: oh I see, how much butter would you need? A: you add a drop of oil and swirl it around 

A: So would it be like a tablespoon of butter if you didn't want to use oil?
****
Q: CONTEXT: For cheese cakes water bath makes more sense cause you want to avoid burning of the batter by keeping the heat contact directly from the tray.For brownies the contact of the hot plate is required, and that is how you get a little solid outer part.When you try to water bath brownies, they would have more or less like cheese cake texture, I actually tried it.  <sep>  Q: Can a water bath be used to bake brownies? A: When you try to water bath brownies, they would have more or less like cheese cake texture, I actually tried it  Q: Can the same concept be used for cheese cakes? A: For cheese cakes water bath makes more sense cause you want to avoid burning of the batter by keeping the heat contact directly from the tray 

A:
With water evaporating, will this make the environment in the oven too humid and interfere with the batter?
****