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:'.

CONTEXT: Fudge is basically a chocolate flavored candy.You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration. Everything else about the recipe is to either minimize sugar crystal size or add flavor.Sweetened condensed milk will do two things-1- give you a nice, caramelly flavor2- Save a little time. Since it has less water to begin with there will be less to boil off.  <sep>  Q: Can I make fudge with regular milk? A: Everything else about the recipe is to either minimize sugar crystal size or add flavor  Q: would condensed milk change the flavor? A: give you a nice, caramelly flavor  <sep> FOLLOWUP_Q: How would it change the texture?
Save a little time. Since it has less water to begin with there will be less to boil off

CONTEXT: Anything susceptible to moisture will go stale if exposed to air long enough. Storage will only get you so far, depending on the temperature and humidity in the storage area. In a restaurant kitchen, I don't have to tell you that both are rather high.I'd suggest blanching them after cutting. You could basically cook them through then store them in a relatively air-tight container for a period of several days. When a customer orders chips you'd just drop the blanched chips in the deep fryer long enough to brown and crisp them. This is what essentially every restaurant outfit that serves chips and/or french fries does and it works well. Experiment with blanching temperatures and liquids to see what works best.  <sep>  Q: I was wondering what the best way to store my homemade potato chips? A: I'd suggest blanching them after cutting. You could basically cook them through then store them in a relatively air-tight container for a period of several days  <sep> FOLLOWUP_Q: Will this allow them to retain their crunch as well?
Anything susceptible to moisture will go stale if exposed to air long enough

CONTEXT: With chicken and turkey, the most important "trick" to cooking it is to make sure the dark meat gets done before the white meat dries out, and to make sure the skin crisps up somewhat.Duck is all dark meat, and has a thick layer of fat that must be rendered out. There is not a lot of danger in drying out the breast meat like with a chicken.Like Martha said, it's best to make a few shallow cuts in the skin over the breast (don't go all the way through to the meat) to help the fat render out. A simple (western) roasted bird would be cooked at 350Â°F for about 1 hour 45 min, with the oven turned up to 500Â°F for another 15 minutes to crisp up the skin. There is a LOT of fat rendered out, so it's best to roast in a sturdy roasting pan, on a rack (so it doesn't sit in the fat), and drain the fat about an hour into cooking (save the fat, though; it's delicious).Personally, I think duck is easier to cook, but it's definitely different from roasting a chicken.  <sep>  Q: Differences between cooking a whole duck vs chicken or turkey? A: With chicken and turkey, the most important "trick" to cooking it is to make sure the dark meat gets done before the white meat dries out, and to make sure the skin crisps up somewhat  <sep> FOLLOWUP_Q: what other things should be considered when cooking duck?

A simple (western) roasted bird would be cooked at 350Â°F for about 1 hour 45 min, with the oven turned up to 500Â°F for another 15 minutes to crisp up the skin