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:`.

CONTEXT: Actually I would disagree to some extent with the other two answers - I think you can use creme fraiche instead. I agree with MStodd that it will certainly give a different flavour and texture to the sauce, but if you're just looking for a healthier base to a pasta sauce, I'd say it's fine to substitute. Also as daniel mentions, you have to be careful not to overheat it (although the same is true of cream), as it will curdle.In my experience, creme fraiche is great to make a very quick and easy pasta sauce. Put it in right at the end of cooking, once everything else is properly cooked and just heat enough so it is warmed through.It comes down to whether you are wanting to achieve the same flavours though - if you are, maybe you could try what I would call single cream (not sure what it would be called in the US), and thicken the sauce with a bit of cornflour mixed with cold water.  <sep>  Q: Can Creme Fraiche be substituted for Heavy Cream in a Cream Sauce? A: it will certainly give a different flavour and texture to the sauce, but if you're just looking for a healthier base to a pasta sauce, I'd say it's fine to substitute  <sep> FOLLOWUP_Q: ream Sauce 1 quart heavy cream 1 head garlic, roasted 1/2 teaspoon pepper 2 teaspoons salt 1 cup parmesan cheese
Yes

CONTEXT: To answer your main question, you can bake very just about any type of fish.Looking at that recipe though, down in the "tips" section, it suggests you use a flaky white fish. So in that category, you have lots of options, snapper, cod, tilapia, for starters. Their flavours are often a little more mild and will pair nicely with the tomatoes and other flavours in there.If you're prone to overcooking it, take it out sooner. I find many fish recipes that give cooking times tend to get you to overcook it. It'd done as soon as the fish "flakes" fully. Leave it any longer it will start to toughen quickly.  <sep>  Q: What type of fish is best suited for baking? A: ou can bake very just about any type of fish  Q: I have no experience cooking fish, how long should it bake for? A: I find many fish recipes that give cooking times tend to get you to overcook it  Q: I see recipes for baked fish fillets, are fillets good baked? A: To answer your main question, you can bake very just about any type of fish  <sep> FOLLOWUP_Q: How would I go about baking a whole fish?
No

CONTEXT: Basmati is classic. I am particularly fond of brown basmati rice, which has more flavor than white basmati, but it takes longer to cook and will go rancid after 6 months. If basmati is not available, any long-grain rice will suffice; short-grain rice tends to be too sticky. As for technique, rinse the rice until the rinse-water runs clear. For every cup of rice, use 2 cups of water and 1/2 tsp salt. Bring the water to a boil; add the rice and salt and reduce the heat to a simmer. Cook covered until the liquid has been absorbed and the texture of the rice is tender.For additions to the rice, you have LOADS of options. You can add a pinch of saffron to the water for a vibrant yellow color and distinctive floral aroma (if you just want color, add 1/2 tsp ground turmeric). You can add chunks of peeled ginger, cracked peppercorns, whole peeled garlic cloves, whole cardamom pods, whole cloves, whole bay leaves, whole kaffir lime leaves, and/or whole stick cinnamon -- amounts and combinations are entirely up to your taste (just remember to remove any bay leaves before serving; remove the others or not as you like, but bay is inedible). You can also add cooked vegetables, such as peas, butter beans, pearl onions, and/or carrots.  <sep>  Q: What kind of rice to serve with Indian Butter Chicken (Murgh Makhani)? A: Basmati is classic. I am particularly fond of brown basmati rice, which has more flavor than white basmati, but it takes longer to cook and will go rancid after 6 months  Q: Do you have a preferred way to cook the rice ? A: As for technique, rinse the rice until the rinse-water runs clear. For every cup of rice, use 2 cups of water and 1/2 tsp salt  <sep> FOLLOWUP_Q: Do you use the stove top or microwave ?

No