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:`.

CONTEXT: There's always the delight of botulism, which thrives in the anaerobic environment provided by vacuum packing. Listeria and vibrio bacteria can grow in an anaerobic environment, and are potential food safety risks present in fish. With this in mind, I would not expect vacuum packing to extend the life of a fish much. It will reduce freezer burn though!  <sep>  Q: How long can I keep thawed vacuum-packed fish in the fridge?
No

CONTEXT: The sugar is mostly just for flavor. I use sugar when making pickled beets and eggs, but don't use it in my dill pickles or pickled peppers and onions. It just depends on if you are trying for a sour, sweet and sour, or sweet pickle (note that there is no vinegar in many fruit pickles).Before you decide to run off and leave out the vinegar, however, I would note that for pickling safety purposes there has to be enough acid to keep botulism causing bacteria from forming and peppers are a low acid vegetable. If you wanted to eliminate the vinegar, you'd have to move to pressure canning.  <sep>  Q: What's the purpose of sugar in a pickling solution? A: The sugar is mostly just for flavor  Q: What else can you tell me about pickling? A: I use sugar when making pickled beets and eggs, but don't use it in my dill pickles or pickled peppers and onions  Q: Would you recommend it in relish? A: It just depends on if you are trying for a sour, sweet and sour, or sweet pickle (note that there is no vinegar in many fruit pickles  <sep> FOLLOWUP_Q: What about with carrots and onions?
No

CONTEXT: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized. This means that it has been mechanically emulsified to prevent the butter from separating. I don't know if the cream for creme fraiche is homogenized too before creme fraiche is made, but with your result, I'd suspect homogenization too. It won't show up on the label as an ingredient, as it is done by forcing the cream through microfilters.  <sep>  Q: I am trying to make creme fraiche but the butter has not split from the whey. Is there any reason for this? A: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized  Q: What exactly does that mean. A: This means that it has been mechanically emulsified to prevent the butter from separating  <sep> FOLLOWUP_Q: How can I tell if the cream is homogenized or not?

Yes