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:'.
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Question: CONTEXT: you know better than I do, it depends on the orange and type of orange. My mom, an executive chef, used to say that you'd allow 1-2 lb of oranges for 1 drinkable cup of orange juice. I really think, that it's highly dependent on the type of orange. I know naval and blood oranges are the juiciest compared to other varieties.  <sep>  Q: How much juice can you get from an orange? A: t depends on the orange and type of orange. My mom, an executive chef, used to say that you'd allow 1-2 lb of oranges for 1 drinkable cup of orange juice  <sep> FOLLOWUP_Q: How many oranges it takes to make an 8oz glass of juice?

Answer: I really think, that it's highly dependent on the type of orange. I know naval and blood oranges are the juiciest compared to other varieties


Question: CONTEXT: I can only guess that something from the herbs has "disturbed the balance of the mix" and is preventing it from setting.Putting my chemist's hat on, the problem is similar to what happens when a solid reaction product forms an emulsion and refuses to precipitate. When that happens, there are ways to induce precipitation, but not all of them can be applied to food.Try adding a pinch of salt - mix, and wait.If that fails, smear a knife blade with some fresh butter and stir the mix with it.If that fails, try cooling it.If that fails, try mixing in a pinch of bicarbonate of soda.There are other suggestions, but I assume you want to eat the butter once it solidifies. Ideally, you want to find that happening after one suggestion has worked. If it takes a succession of suggestions to find a way to solidify it, this is about as far as you can go without the product starting to "lose its intention".  <sep>  Q: Why didn't my clarified herb butter solidify? A: I can only guess that something from the herbs has "disturbed the balance of the mix" and is preventing it from setting  <sep> FOLLOWUP_Q: What are the reasons that clarified butter won't set?

Answer: the problem is similar to what happens when a solid reaction product forms an emulsion and refuses to precipitate. When that happens, there are ways to induce precipitation


Question: CONTEXT: Ok, first of all make sure you are getting French or Italian truffles, not Chinese or Oregon. Some people like the latter but they are quite a bit different. Black truffles do well cooked, while white truffles are usually only used shaved raw over a dish. When I use them, I like to use them in a situation where I will really be able to taste them. A few classic ideas are an omelette, risotto, or pasta with a cream sauce. Those all carry the flavor and aroma of truffles very well. Chop some of it very fine and put it in the dish and then slice the rest paper thin (with a mandoline if possible) over the finished food right before serving.  <sep>  Q: What should I look out for when cooking with truffles? A: Black truffles do well cooked, while white truffles are usually only used shaved raw over a dish  <sep> FOLLOWUP_Q: How should they be handled while cooking with them?

Answer:
Chop some of it very fine and put it in the dish and then slice the rest paper thin