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:`.

Input: Consider Input: CONTEXT: Empirically, you could use a salinity meter-- one that is made for checking salt water fish tanks. The only other thing I can think of that would drive seasoning into the meat would be cooking in a pressure cooker. I believe some grocery stores employ such a method on chicken before finishing in a rotisserie. Certain fried chicken chains also deep-fry in a pressure vessel which could yield similar results.  <sep>  Q: How Can I Tell If Meat Has Been Brined? A: you could use a salinity meter-- one that is made for checking salt water fish tanks  <sep> FOLLOWUP_Q: Is there a surefire way to tell if meat has been brined?

Output: No


Input: Consider Input: CONTEXT: The trick is not storage, but washing. These types of dishes soak up loads of water if you dip them in. I wash these types of dishes in an empty sink and then try them right away. I would also never put them into the dishwasher. If they get too damp you need to dry them our, the best way I've found is to warm an oven, turn it off, and then to put the dishes in leaving the door cracked open. The heat will drive the moisture out and the open door will allow the moisture to escape. As for storage a dry cupboard should do just fine.  <sep>  Q: How to store clay dishes? A: The trick is not storage, but washing. These types of dishes soak up loads of water if you dip them in  <sep> FOLLOWUP_Q: How can I prevent mold in storage of these dishes?

Output: No


Input: Consider Input: CONTEXT: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours. A good, heavy, screaming hot pan is required. Oil the steak, not the pan, with vegetable or groundnut oil (olive oil will burn), and baste with butter towards the end for extra flavour.If your steak is thick, you might try a reverse sear - roast the steak at about 150Â°C until the centre is 10Â°C off your desired doneness level (if you don't have a digital probe thermometer, invest the small amount they cost, it is completely worth it), then sear the outside on your mega hot pan. This avoids you having to overdo the outside just to get the inside right.  <sep>  Q: Is it better to fry or grill a steak? A: frying  <sep> FOLLOWUP_Q: What are the benefits of frying a steak?


Output: Yes