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: To prevent the sticking, you might want to use a spray oil, maybe even just on the foil before you put the vegetables and potatoes on. It's a tiny amount of oil, not enough to make things noticeably greasy, but will be pretty effective. Another spray over the top will make them brown a little more nicely and may even prevent a little drying out. Alternatively, you can just toss them all in a bowl with a small amount of oil; it really doesn't take much, and I'd hardly describe it as "covering with a lot of oil."As for preventing things from drying out, first and foremost, don't overcook them. Broccoli and onions both roast very nicely, but you definitely want to pull it out before it starts browning/burning too much. If you slice the potatoes thinly enough, they'll cook in roughly the same amount of time as the broccoli and onions. So if things are getting overcooked, just don't leave them in the oven as long.You can also always try covering them. Another sheet of foil over the top will trap a fair amount of moisture, letting them steam a bit and probably preventing some burning as well.(I suppose it's also possible that it's all drying out because you're cooking them too slowly, so they have plenty of time for moisture to escape, but that seems less likely given the way you described things.)  <sep>  Q: When I cook my meat, I usually bake or broil it, I basically use the oven. I like using the oven to make the side dish while baking the meat. Usually the side dish consists of a combination of sweet potatoes / yams, broccoli and onions. I slice the potatoes and make sure the broccoli pieces and onions are large enough so they will not overcook / burn. However, usually this combination ends up being really dry, and everything sticks to the aluminum foil. ###So im looking to bake side dishes, having problems with dryness A: To prevent the sticking, you might want to use a spray oil, maybe even just on the foil before you put the vegetables and potatoes on  Q: what kind of oil is best? A: Another spray over the top will make them brown a little more nicely and may even prevent a little drying out  <sep> FOLLOWUP_Q: Yes, but which oil is best to be used? I want my meals to be healthy, and covering everything with alot of oil is not appealing to me.

A: No
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Q: CONTEXT: I suppose the Belgian "curry ketchup" is similar to the German varieties and no, they are usually not only seasoned with curry powder, but also other spices. There is no standard seasoning mix for curry ketchup, but common additional spices are ginger, black pepper, paprika, cayenne or other chili powders. I also think that some brands contain onions.The brownisher colour of curry ketchup is mostly because of the turmeric in the curry powder, so just adding the powder to regular ketchup will get you a colour match even without the additional spices or ingredients.  <sep>  Q: Is curry ketchup just ketchup with curry powder? A: There is no standard seasoning mix for curry ketchup, but common additional spices are ginger, black pepper, paprika, cayenne or other chili powders  Q: Do you think its possible to make curry ketchup with regular ketchup? A: just adding the powder to regular ketchup will get you a colour match even without the additional spices or ingredients  Q: Would you use ketchup on a hot dog? A: I suppose  <sep> FOLLOWUP_Q: What would you use curry ketchup on?

A: No
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Q: CONTEXT: Your metal bowl sitting in your 70Â°F room is 70Â°F (at least, if its been sitting there for a bit). Your plastic bowl, or glass bowl, or ceramic bowl, or any other bowl sitting in the same room is also 70Â°F. They're all actually the same temperature.Now, given, when you touch the metal bowl, it feels cooler than the plastic one. This is because your finger isn't 70Â°F, and your body heat is transferred away quicker by metal than (say) plastic.If the dough is room temperature, it won't matterâheat isn't flowing out of it. The dough itself doesn't generate much heat. If your dough started above room temperature, it will cool a little quicker in a metal bowl. But, if you wanted to keep it from cooling, putting it in a warm place is much more effective.A stainless steel bowl is fine. I'd avoid aluminum (and copper, if anyone makes a mixer with such a thing) due to them being reactive, especially if you're making sourdough.  <sep>  Q: Can I let my bread dough rise in the mixer bowl? A: A stainless steel bowl is fine. I'd avoid aluminum (and copper, if anyone makes a mixer with such a thing) due to them being reactive, especially if you're making sourdough.  Q: Does the metal effect how fast the dough rises? A: If your dough started above room temperature, it will cool a little quicker in a metal bowl. But, if you wanted to keep it from cooling, putting it in a warm place is much more effective  <sep> FOLLOWUP_Q: Would the dough rise faster in a glass or plastic bowl?

A:
No
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