instruction:
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:`.
question:
CONTEXT: Guess my first instinct to heat some oil and fry it off was correct.Had the base in the fridge and instead of throwing it away thought I'd try it out, and it worked.Though there was still a hint of raw onion paste, it wasn't as bad as earlier, and could taste the other ingredients too.  <sep>  Q: Do you think if I heat up some oil in a wok and put the entire dish into it to cook would that help? A: my first instinct to heat some oil and fry it off  <sep> FOLLOWUP_Q: Would boiling it instead help at all?
answer:
Yes


question:
CONTEXT: Presumably you are experiencing rancidity, due to oxygen.While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion.A different type of bag (an "oxygen barrier" bag material) or package (glass jar, or metal can) and, in addition, (based on other packaging I have seen) oxygen absorbing packets inside the bag may be required for long shelf life. Either alone would probably extend the shelf-life somewhat.  <sep>  Q: How do we keep our roasted cashews from smelling bad eventually? A: Presumably you are experiencing rancidity, due to oxygen  <sep> FOLLOWUP_Q: Will this work for 2 to 3 months?
answer:
Yes


question:
CONTEXT: In theory chakki is a flour mill, and chakki atta is flour fresh from that mill. Realistically of course nothing you find on your grocery store shelves is fresh from a mill.Atta flour is made from hard wheat, which has a high gluten content. This means that your flour is probably better for bread than typical all-purpose whole wheat flour from the baking aisle. If it is hard white wheat this might explain the color, as ground white wheat doesn't look that much darker than all-purpose flour. Like typical grocery store whole wheat flour, atta flour is coarsely ground. This may give your bread a more grainy texture (not a bad thing), and makes atta unideal for cakes, biscuits, and quick breads unless you like them with a coarse texture in the crumb. If you would like to use whole wheat for baking other than bread, whole wheat pastry flour is the usual suggestion (or grind wheat yourself to a very find grind).  <sep>  Q: How is packaged chakki atta different from whole wheat flour? A: In theory chakki is a flour mill, and chakki atta is flour fresh from that mill. Realistically of course nothing you find on your grocery store shelves is fresh from a mill  Q: what kinds of things it is good for? A: Atta flour is made from hard wheat, which has a high gluten content  Q: Do I use it the same as whole wheat flour in recipes? A: If it is hard white wheat this might explain the color, as ground white wheat doesn't look that much darker than all-purpose flour  <sep> FOLLOWUP_Q: Why do they look so different?
answer:

No