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:`.

Q: CONTEXT: What gives spices their flavors are the oils that they contain, along with any water soluble flavors that they might have. In a pressure cooker, your food will cook hot. What that means to your spices will vary as certain spices could grow more bitter or sweeter depending on the compounds inside them. Conventional wisdom says that pressure cooking concentrates the flavors, although that would seem to fly in the face of physics as you aren't reducing while pressure cooking, you are just heating steam at a higher atmosphere to transfer more heat to the food faster.As for texture, use the one that you like.  <sep>  Q: what is the difference between cooking vegetable curries in a pressure cooker and a wok? A: Conventional wisdom says that pressure cooking concentrates the flavors  <sep> FOLLOWUP_Q: Should I cook vegetable curries in a kadhai?

A: No
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Q: CONTEXT: If you whisk egg whites to much they will definitely separate.Basically you are over tightening their stretchy proteins which squeeze out all the water. You are left with useless protein fluff floating on water.The flavor and odor will not change, however. That would be a sign off spoiling and unrelated to the whisking.  <sep>  Q: Is it possible to whisk egg whites too much? A: If you whisk egg whites to much they will definitely separate  Q: What happens to rhetoric If the egg whites separate?###The food not rhetoric A: Basically you are over tightening their stretchy proteins which squeeze out all the water  Q: Would this make the food more dry? A: You are left with useless protein fluff floating on water  <sep> FOLLOWUP_Q: If you whisk egg whites too much should you throw them away and start over?

A: No
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Q: CONTEXT: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler. You'll want to have someone else taste them to make sure first. They may need less sugar and less or no precooking. If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture.  <sep>  Q: Are mushy plums OK to use in cooking? A: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler  Q: How do you know if they are spoiled? A: If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture  <sep> FOLLOWUP_Q: Do you have any other suggestions for cooking or baking with fruit?

A:
No
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