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: I recently found a different sauce that had a similar butterscotch note to it. It turned out this one was a very simple pan sauce built with brandy and beef stock as a deglazing liquid which was allowed to reduce by about 2/3 and then it was finished with a hint of cream.The fond came from a steak cooked in butter so there was probably a little browned butter in there as well.At this point I think the reduced brandy is a big contributor to the flavor I was identifying as butterscotch. This makes sense as brandy is generally somewhat sweet and usually has fairly strong caramel notes.  <sep>  Q: How should I develop a butterscotch flavor in a savory sauce? A: I think the reduced brandy is a big contributor to the flavor  Q: What ingredients can be used to develop these flavors? A: a very simple pan sauce built with brandy and beef stock as a deglazing liquid  Q: What techniques can be used to develop these flavors? A: The fond came from a steak cooked in butter so there was probably a little browned butter in there as well  Q: Have you had a savory dish that includes butterscotch flavors? A: I recently found a different sauce that had a similar butterscotch note to it  <sep> FOLLOWUP_Q: What did you eat it with?
answer:
No


question:
CONTEXT: If you heated the eggs above 160Â°F/70Â°C (and boiling is definitely above that), they're cooked, and any harmful bacteria has been killed. Can't say for sure that you did this without knowing the steps you performed.Given, if it doesn't taste good, and it was cheap ingredients... sounds like an argument to discard it anyway. Even if its perfectly safe.(Note: lower temperatures will also kill the bacteria, but it's no longer instantâyou may have to hold it for a few minutes to a few hours, depending on the temperature.)  <sep>  Q: Custard Pudding tasting like raw eggs A: if it doesn't taste good, and it was cheap ingredients... sounds like an argument to discard it  <sep> FOLLOWUP_Q: I cooked custard pudding on the stove for 30 minutes, but it taste like raw eggs a bit. Do you think it's cooked or still raw?
answer:
No


question:
CONTEXT: Most chicken (or turkey) stock recipes are meant to be fairly neutral in flavor so they can be used in almost any dish. In many culinary traditions, especially those of European tradition, black pepper is appropriate in almost any savory dish.Cloves are an extremely strong and aggressive flavor, which is not traditional in these cuisines.While you could certainly use it in your stock, it would give that warm clove aroma, and you would then want to use the stock only in dishes where that is appropriate.Instead, I would stick to neutral flavors, and if you want clove flavoring, do it when preparing the final dish, not he fundamental stock. You can simmer enough stock for the whatever dish you are making with a few cloves while you are doing your prep on the dish to infuse it, if needed.  <sep>  Q: Can I Use cloves in stocks/broths?
answer:

Yes