Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.

[Q]: CONTEXT: The answer depends on where you live, and what type you have brought.In many countries that import chickpeas they heat treat them to kill seed-borne diseases and insects. The heat treatment process makes them more difficult to cook, and soaking times double or triple.Beans from exporters with phytosanitary certificates can be imported without heat treatment; these are the ones you want to get.I don't think you can tell which is which by looking at them. At the moment we have some particularly dark, dry, and dead looking beans that soak up beautifully in 8 hours!Soak non-heat treated beans for 8 to 12 hours, heat treated beans for 24 to 36 hours. Some overly heat treated beans will never fully revive, and you are best to return these to the shop as "faulty".Soak and cook without salt, unless you are going to mash them. They fall apart more readily if salted.If you are not mashing them, the secret to great chickpea taste is after soaking and cooking in water, is to lightly fry them with a little olive oil until dark spot appear, keep them or the pan moving so none burn. Then add the sauce, or add them to whatever dish you are preparing.  <sep>  Q: How should I prepare dried chickpeas?###I've never used dried chickpeas before, but I'm not wanting for chickpea recipes. The bag of dried chickpeas I got contains no instructions for cooking. I know that I need to soak them in water for a period X and then cook them for a period Y. A: The answer depends on where you live, and what type you have brought  <sep> FOLLOWUP_Q: how long should I soak them before cooking?
[A]: I don't think you can tell which is which by looking at them. At the moment we have some particularly dark, dry, and dead looking beans that soak up beautifully in 8 hours


[Q]: CONTEXT: The meaty taste is Umami. It is the flavour of monosodium glutamate, in the same way that salty is the flavour of salt.Both mushrooms and tomatoes of the right variety are quite rich in it, as is yeast extract. You can also just buy the stuff commercially.Don't worry about the stigma attached to it, it's not actually toxic or anything.  <sep>  Q: What are the ingredients that make vegan meat taste like real meat? A: The meaty taste is Umami. It is the flavour of monosodium glutamate, in the same way that salty is the flavour of salt  <sep> FOLLOWUP_Q: How can I recreate Umami in a vegan burger ?
[A]: Both mushrooms and tomatoes of the right variety are quite rich in it, as is yeast extract. You can also just buy the stuff commercially


[Q]: CONTEXT: When I am using skim powdered milk and want more fat, I just replace some of the water in the recipe with heavy cream.Your recipe doesn't have water, it already uses milk and cream. You could replace a little of the milk with cream to make up the difference.However, with all the cream and butter in that recipe, I doubt you would be able to notice the fat missing from the dry milk. I would just use your skim dry milk and not worry about it.  <sep>  Q: What is a good substitute for full cream milk powder? A: When I am using skim powdered milk and want more fat, I just replace some of the water in the recipe with heavy cream  Q: Does that give you good results? A: and not worry about it  Q: I was thinking of adding butter to the skim milk powder, would this be a good substitution? A: However, with all the cream and butter in that recipe, I doubt you would be able to notice the fat missing from the dry milk  <sep> FOLLOWUP_Q: What will happen if I just use the skim milk powder in this milk bread recipe?
[A]:
I would just use your skim dry milk and not worry about it