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:'.

[EX Q]: CONTEXT: Steaming generally doesn't make meat juicier -- it is just as easy to dry out a piece of meat with wet heat as it is with dry heat, if not easier.There are two things that you can do to make your turkey juicier. The first is a brine, which Elendil suggests above. The second is to make sure you aren't overcooking. I'd suggest using a probe thermometer and pulling the tenderloin when it is at around 160F and letting it coast to your target temperature of 165F.  <sep>  Q: How can you make turkey juicier? A: There are two things that you can do to make your turkey juicier. The first is a brine, which Elendil suggests above. The second is to make sure you aren't overcooking  <sep> FOLLOWUP_Q: Is there a way to use steam to help?
[EX A]: Steaming generally doesn't make meat juicier -- it is just as easy to dry out a piece of meat with wet heat as it is with dry heat, if not easier

[EX Q]: CONTEXT: As far as I can see, you don't defrost the pie before baking in the recipe so some of the time in the oven would just be defrosting the pie; so this could be done in advance by bringing it out of the freezer an hour and a half before baking say. As the chicken is already cooked it looks like all you're doing is cooking the pastry so you could just use thinner pastry which would cook quicker, or better you could use layers of phyllo pasty which would cook a lot quicker but of course wouldn't puff up like the puff pastry.If you follow this it could probably bake for just 25 minutes or there about.Hope this helps!  <sep>  Q: Can I par-bake this pot pie recipe? A: I can see, you don't defrost the pie before baking in the recipe so some  Q: I'd love to make my meat pot pie recipe, and have it take less time than an hour to bake, can you help? A: As far as I can see, you don't defrost the pie before baking in the recipe so some of the time in the oven would just be defrosting the pie  <sep> FOLLOWUP_Q: How can I make sure that I don't cause any spoiling when defrosting a meat frozen pie?
[EX A]: you don't defrost the pie before baking in the recipe so some of the time in the oven would just be defrosting the pie

[EX Q]: CONTEXT: The ripening itself is caused by ethylene gas released by the food, which is trapped by any kind of bag.As far as I know, there's nothing inherently special about a brown paper bag, other than the fact that it's porous and thus still allows some air to get in and out. Plastic ziplock bags have no ventilation, so they don't work nearly as well.  <sep>  Q: Why does a brown paper bag speed ripening? A: As far as I know, there's nothing inherently special about a brown paper bag, other than the fact that it's porous  <sep> FOLLOWUP_Q: So many people suggest using them for bananas. Is there something special about the banana?
[EX A]:
The ripening itself is caused by ethylene gas released by the food, which is trapped by any kind of bag