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: You cooked it at too low a temperature. Sous vide is intended for meat where you want the protein to remain tender. It shouldn't have any sinews. Think chicken breasts, or the long filet along the spine of a pig. This meat gets nicely cooked at 60-65Â°C (depends on the animal), and tough and dry above that. Meat marbled with sinews has to be cooked at a temperature where the sinews (collagen) melt into gelatin. This happens at about 70Â°C at least, and takes hours. Since the muscle fibres are already toughened at that temperature, there is no reason to hold it low; you can put it at full boil in a normal pot and cook it there, you just have to wait long enough. In theory, you could do it in a sous vide bath too, but you won't get any of the benefits sous vide gives to tender meat.  <sep>  Q: My sous vide chicken is tough and stringy - did I cook it too long, or too little? A: You cooked it at too low a temperature  Q: What temperature should I cook chicken breast at? A: This meat gets nicely cooked at 60-65Â°C  <sep> FOLLOWUP_Q: Is that the same temp you should cook chicken legs and thighs at?

A: No
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Q: CONTEXT: There could be two factors involved. First, the freshness of the celery. Restaurants, especially those that serve large amounts, are going through a lot of product. This means that you are more likely to get really fresh celery.Next, storing in water is very likely an issue. I would suggest buying celery within a day or so of when you plan to use it. Wash and dry it thoroughly. Then trim and cut to your desired size. Then immediately place the celery in a plastic container or zipper bag and place in the refigerator until serving.Each time you take it out for serving, remove the amount you plan to use and return the rest to the refrigerator. The 'leftover' celery should remain fresh and crisp for several days.  <sep>  Q: Why does raw celery from a restaurant taste different than raw celery at home? A: First, the freshness of the celery. Restaurants, especially those that serve large amounts, are going through a lot of product. This means that you are more likely to get really fresh celery  Q: I store my celery in water, shouldn't that keep it fresh? A: Wash and dry it thoroughly. Then trim and cut to your desired size. Then immediately place the celery in a plastic container or zipper bag and place in the refigerator until serving  Q: I always thought I did it the best way, are there any other possible reasons restaurant celery tastes better? A: Each time you take it out for serving, remove the amount you plan to use and return the rest to the refrigerator. The 'leftover' celery should remain fresh and crisp for several days.  Q: I want celery that tastes really amazing, do you have extra special tips? A: storing in water is very likely an issue. I would suggest buying celery within a day or so of when you plan to use it  <sep> FOLLOWUP_Q: Is there anything else about celery you think I should know"?

A: No
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Q: CONTEXT: Sadly, baked potatoes are one of those foods that are only truly at their peak when first baked. Either re-baking them or microwaving them will give the least bad results for reheating.Your better bet, however, is to give them a new life, for example as potato pancakes, hash browns, as an ingredient in a hash, or similar application. While they won't have the same quality as a fresh baked potato, these can be very good dishes.  <sep>  Q: How to reheat a baked potato? A: Sadly, baked potatoes are one of those foods that are only truly at their peak when first baked. Either re-baking them or microwaving them will give the least bad results for reheating  Q: Which do you think does better? A: Your better bet, however, is to give them a new life, for example as potato pancakes, hash browns, as an ingredient in a hash, or similar application  <sep> FOLLOWUP_Q: Do you have any other tips?

A:
No
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