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:'.

Input: Consider Input: CONTEXT: It is possible to over brine meat. If you leave it in too long it will get too salty.If you use a more dilute brine it won't get as salty but you will wash out more of the natural flavor into the water as well.You could submerge your turkey in its packaging in ice water in a cooler for a day before brining. You could even thaw the turkey in this manner if you made sure to keep it in ice water so it didn't get to 40F.  <sep>  Q: What happens if I brine my turkey for 2 days? A: It is possible to over brine meat. If you leave it in too long it will get too salty  Q: So even if I keep it covered and keep it cold, what will happen to it? A: You could submerge your turkey in its packaging in ice water in a cooler for a day before brining  <sep> FOLLOWUP_Q: oh so just don't put it in salt water for that long right?

Output: If you use a more dilute brine it won't get as salty but you will wash out more of the natural flavor into the water as well


Input: Consider Input: CONTEXT: White chocolate does not have starch, so it does not thicken the ganache, unlike dark chocolate. The proper proportion for white chocolate ganache is 45 to 60 ml of cream to 12 ounces of chocolate. You used 240 ml, which made it too runny. Use less cream and you will get a good consistency.  <sep>  Q: White chocolate ganache won't set what can I do? A: White chocolate does not have starch, so it does not thicken the ganache, unlike dark chocolate  <sep> FOLLOWUP_Q: 1 cup heavy cream, held at a low simmer for around 5 minutes with spices Strain cream over 12 ounces of nestle white chocolate chips Stir on low heat until fully melted and slightly reduced

Output: The proper proportion for white chocolate ganache is 45 to 60 ml of cream to 12 ounces of chocolate


Input: Consider Input: 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: What happened to my steak? A: re ar  <sep> FOLLOWUP_Q: I have trouble cooking a steak medium, do you have any tips?


Output: There are many variables here that may or may not caused OP's problem