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:'.

Q: CONTEXT: There are many variables here that may or may not caused OP's problem.The Pan sounds as it might not have been hot enough. How hot was quite hot, how long could you hover your hand above the pan? Did you notice any change to the oil once you added it to the pan, did it streak, did it start to smoke?[Personally I tend to oil the meat before placing into the pan.]I think the main flaw is the frying for a minute on each side, at the temperature you had, that cooking time was too low. Maybe 2-4 minutes on each side. A medium should have a lot more heat penetrate the edges and allow that heat to transfer and cook the steak off the heat.That's an acceptable blue/rare steak though.  <sep>  Q: I have trouble cooking a steak 'medium', and to be honest, cooking it at all. My steak didn't turn out. What happened to my steak? A: There are many variables here that may or may not caused OP's problem.The Pan sounds as it might not have been hot enough  <sep> FOLLOWUP_Q: Well, I heated a metal pan and added some oil when it was already quite hot put in the meat, It was 'glued' to the pan slightly - not hot enough?

A: The Pan sounds as it might not have been hot enough
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Q: CONTEXT: In my experience, rice can be cooked in any pot. I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other.For myself, I've done it in good "induction-able" steel pots, as well as huge (navy galley) aluminium pots, and a couple of low-quality stainless steel things too. They're all fine.Normally, as soon as the pot is at/near boiling, turn the heat down to a low setting and leave it in the pot until it's ready. Then take it off the heat, but leave it covered (don't peek) for another five minutes.Generally, once you've added the water, you put the lid on. You only start the timer when it's boiled and you turn it down, though. That's probably why a glass lid is better, so you can see the boiling. It's not critical to the process, though.  <sep>  Q: Do I need a specific pot to cook Japanese-style rice? A: In my experience, rice can be cooked in any pot. I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other  <sep> FOLLOWUP_Q: Do you suggest a certain method?

A: For myself, I've done it in good "induction-able" steel pots, as well as huge (navy galley) aluminium pots, and a couple of low-quality stainless steel things too. They're all fine
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Q: CONTEXT: If the yolk is settling to one side (typically the wide, bottom end) try placing the carton on its side in the fridge the day before you use them. This will move the yolk back towards the centre.Also, ensure your eggs are cold before and start them in boiling water. This will allow the whites to set much quicker than the yolks, preventing the yolks from migrating while they cook. Cook in a covered saucepan with about 1/2 inch of water for about 6 1/2 minutes. As you have been doing, immediately cool in an ice bath or under cold running water.Finally, depending on your location, equipment, and how set you want your eggs, you may have to adjust your cooking time. Try taking the eggs out 30 seconds apart and see what provides the best time for the results you want (a digital timer will help here), then stick with that in the future.  <sep>  Q: What am I doing wrong soft boiling my eggs? The egg is cooking too long as it is heating up as the water comes to a boil. Let the water come to a soft boil, remove the pot from the heat and then add the egg and wait 6 minutes. ###Should you stir eggs as they boil? A: Also, ensure your eggs are cold before and start them in boiling water  <sep> FOLLOWUP_Q: is six minutes long enough to soft boil an egg?

A:
Cook in a covered saucepan with about 1/2 inch of water for about 6 1/2 minutes
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