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:`.

Q: CONTEXT: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes. I have been brining them before I cook them ever since I saw that and think it makes them juicier.I brine them for a couple hours at most and then just cook them. Never tried the drying in the refrigerator.  <sep>  Q: How do i make Salting Pork Chops? A: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes  <sep> FOLLOWUP_Q: How long should the chops stay in the salt solution?

A: Yes
****
Q: 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?

A: No
****
Q: CONTEXT: The rest period hydrates the starches in flour, giving the dough a firmer and more workable texture (there is some very minor gluten development, but its mostly the expansion of the starch bundles with water). In many cookies, the flavors will also mature and improve, especially with cocoa in the recipe.In many recipes, the cooling from refrigeration is itself part of the point--doughs may be easier to roll and cut when they are cool due to chilling of the fat. Most dietary fats are waxy, which means they don't have a single set freezing/melting point, but rather get more viscous or eventually firmer then hard as temperature drops.For example, linzer cookie dough is very frangible, and the chilling and hydration make rolling and cutting much easier.Generally, most of this affect is going to happen in the first 8 hours or so. The overnight thing is simply for convenience in most cases. In fact, 4 hours is often enough, although obviously not in your case.If the major effect is chilling in your recipe, by flattening the dough to a disk, or lengthening it to a log (thus increasing surface area) compared to a ball, it will chill more rapidly. You mentioned this is a high fat recipe--if that fat is butter (as it so often is with cookies), that may help.  <sep>  Q: What does an overnight chill do to cookie dough, that a 4 hour chill doesn't? A: Generally, most of this affect is going to happen in the first 8 hours or so. The overnight thing is simply for convenience in most cases. In fact, 4 hours is often enough  Q: Is that true for high fat cookies too? A: Most dietary fats are waxy, which means they don't have a single set freezing/melting point, but rather get more viscous or eventually firmer then hard as temperature drops  <sep> FOLLOWUP_Q: I am using a high fat recipe and 4 hours did not make the do workable, why is that?

A:
Yes
****