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: Unless you're straining the soup, I'd assume that the whole vs. cracked isn't going to be helpful in removing them, although I will admit that I can't recall seeing a recipe that called for whole peppercorns that didn't require cracking them.Part of the reason for whole pepercorns is the surface area -- if you crack it, you'll create more surface area, and for the same amount of pepper, there'd be more pepper flavor.It's also possible that there's a difference between the chemicals available in the outer hull of the peppercorn vs. the middle, but I don't know how you'd compare, simply because the cracked pepper would be more overpowering.  <sep>  Q: Why whole peppercorns in recipes?
answer:
Yes


question:
CONTEXT: Don't most cake recipes require mixing dry ingredients first? Well, what's been done has been done.The standard professional chef way of getting lumps out of anything is to pass it through a fine strainer. In your case a standard metal pasta strainer should work. Put the strainer over a bowl, pour the batter in and use the back of a large spoon or ladle to gentle press the batter through. The lumps of sugar will be left over and you can just crush them then.Whipping the batter might work the gluten proteins in the flour which will make for a tough chewy texture. Some cakes actually take this into account and others it is bad, so be careful.  <sep>  Q: What can I do with batter that has lumpy sugar in it? A: you can just crush them  Q: I already tried beating it on high speed, but there's still lumps, so how can I smash them all? A: In your case a standard metal pasta strainer should work  Q: Is there a way to prevent this altogether? A: mixing dry ingredients first  <sep> FOLLOWUP_Q: Should I try beating at a higher or lower speed to prevent this in the future?
answer:
No


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?
answer:

Yes