Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`.

Input: Consider Input: CONTEXT: It's typically a problem with large pockets of air in the dough before you bake it.For the cinnamon swirl bread, try to make sure that you're not getting air trapped when rolling it. For other loaves, you want to make sure to punch it down well after the first rise, and make sure you aren't trapping air in it if you're doing a stretch and fold when shaping it.  <sep>  Q: What causes gaps/holes in homemade bread? A: It's typically a problem with large pockets of air in the dough before you bake it 

Output: I am making cinnamon swirl bread and how can i avoid this?


Input: Consider Input: CONTEXT: The primary reason is definitely convenience. If you don't want skin and seeds in your sauce, then you have to do some work to avoid it. Yes, it's possible, e.g. passing through a food mill, or blanching and peeling plus retaining only the flesh, but having it already done is a whole lot easier.Passata is usually much thicker too, so it won't need as long a cooking time to reduce into a non-watery sauce as fresh tomatoes. On top of that, you don't have to worry about whether you can find good fresh tomatoes, e.g. if it's winter and they're out of season.Your two cases for comparison seem to overlook this: if you just chop and cook, you'll have skin and seeds in your sauce, as well as excess liquid to cook down, while if you use passata, you won't. (Also, for what it's worth, you'd need pretty giant tomatoes to get the equivalent of 3/4 cup of passata out of one tomato.)Of course, if you don't mind skin and seeds, it's also perfectly fine to simply cook fresh tomatoes and be done with it.Note that you can often get similar advantages from other canned tomato products. In the US, crushed tomatoes are far more common, and a roughly similar texture. (Peeled whole tomatoes, diced tomatoes, tomato sauce, and tomato paste can also be useful depending on what texture you're aiming for.)  <sep>  Q: Why specifically use Passata, rather than tomatoes, in Ragu? A: The primary reason is definitely convenience. If you don't want skin and seeds in your sauce, then you have to do some work to avoid it  Q: Does this affect the authentic taste? A: if you don't mind skin and seeds, it's also perfectly fine to simply cook fresh tomatoes and be done with it 

Output: Doesn't the skin and the seeds cook down so much when simmered for hours that they are not even noticeable?


Input: Consider Input: CONTEXT: I suspect that your cheese curdled.This happens to me if I overheat the mixture- especially in the presence of acid. (I don't have any experience with using beer.) The cornstarch is there as a safety net to prevent this but obviously it is not infallible.Turn down the heat and try adding a little more corn starch- it may not get back to perfect fondue but you may be able to pull it back to edible.  <sep>  Q: Why did this fondue become grainy and lumpy?###We made some fondue the other night, and instead of being a nice smooth dippable fondue texture, it came out grainy and lumpy.### What went wrong? A: I suspect that your cheese curdled  Q: I did use a few cheeses in the recipe###what do you suggest i avoid it? A: Turn down the heat and try adding a little more corn starch- it may not get back to perfect fondue but you may be able to pull it back to edible  Q: Oh thank you###any other suggestions for me? A: This happens to me if I overheat the mixture- especially in the presence of acid  Q: sounds good A: The cornstarch is there as a safety net to prevent this but obviously it is not infallible 


Output: but it will save the fondue?