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: There's always the delight of botulism, which thrives in the anaerobic environment provided by vacuum packing. Listeria and vibrio bacteria can grow in an anaerobic environment, and are potential food safety risks present in fish. With this in mind, I would not expect vacuum packing to extend the life of a fish much. It will reduce freezer burn though!  <sep>  Q: Do you think it makes a difference what type of fish it is? A: Listeria and vibrio bacteria can grow in an anaerobic environment, and are potential food safety risks present in fish  <sep> FOLLOWUP_Q: Is the vacuum seal an anaerobic environment?

A: Yes
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Q: CONTEXT: To prevent the sticking, you might want to use a spray oil, maybe even just on the foil before you put the vegetables and potatoes on. It's a tiny amount of oil, not enough to make things noticeably greasy, but will be pretty effective. Another spray over the top will make them brown a little more nicely and may even prevent a little drying out. Alternatively, you can just toss them all in a bowl with a small amount of oil; it really doesn't take much, and I'd hardly describe it as "covering with a lot of oil."As for preventing things from drying out, first and foremost, don't overcook them. Broccoli and onions both roast very nicely, but you definitely want to pull it out before it starts browning/burning too much. If you slice the potatoes thinly enough, they'll cook in roughly the same amount of time as the broccoli and onions. So if things are getting overcooked, just don't leave them in the oven as long.You can also always try covering them. Another sheet of foil over the top will trap a fair amount of moisture, letting them steam a bit and probably preventing some burning as well.(I suppose it's also possible that it's all drying out because you're cooking them too slowly, so they have plenty of time for moisture to escape, but that seems less likely given the way you described things.)  <sep>  Q: When I cook my meat, I usually bake or broil it, I basically use the oven. I like using the oven to make the side dish while baking the meat. Usually the side dish consists of a combination of sweet potatoes / yams, broccoli and onions. I slice the potatoes and make sure the broccoli pieces and onions are large enough so they will not overcook / burn. However, usually this combination ends up being really dry, and everything sticks to the aluminum foil. ###So im looking to bake side dishes, having problems with dryness A: To prevent the sticking, you might want to use a spray oil, maybe even just on the foil before you put the vegetables and potatoes on  Q: what kind of oil is best? A: Another spray over the top will make them brown a little more nicely and may even prevent a little drying out  <sep> FOLLOWUP_Q: Yes, but which oil is best to be used? I want my meals to be healthy, and covering everything with alot of oil is not appealing to me.

A: No
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Q: CONTEXT: No recipe alteration needed.Fried meatballs will develop more of a crust, and thus more flavour through the Maillard reaction. In any case, unless you're making tiny meatballs (or finishing their cooking in a sauce of some sort), they're going to need to be finished via baking anyway.I would only do the baking method if I had to make an enormous quantity at once. For home cooking I always fry then bake.  <sep>  Q: What would be the difference between frying vs baking meatballs? A: Fried meatballs will develop more of a crust, and thus more flavour  Q: what about baking them what is the advantage there ? A: I would only do the baking method if I had to make an enormous quantity at once. For home cooking I always fry then bake  <sep> FOLLOWUP_Q: How an I season my meatballs ?

A:
No
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