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: I've struggled with this issue as well because I live in a moist climate and instant espresso powder cakes up on me between uses.Generally recipes which use instant espresso power are trying to add a kick of bitter and roasted flavors to deepen chocolate flavors and make them richer. You can try substituting instant coffee 1:1, but the flavor of the baked good will certainly suffer a loss of richness. Increasing the amount of instant coffee, however, would likely add more bitter or acidic flavors -- and caffeine -- to the cookie or cake than you want. Also, instant coffee takes longer to dissolve, so it needs to be added straight to a liquid.There's no real way to substitute liquid coffee in most recipes, such as chocolate cookie or brownie recipes, because the recipe has no water in it in the first place. In the rare recipes where there is water, you could substitute strong-brewed coffee for an equal quantity of water+espresso powder, and this would likely work fairly well.So, summing up: there's no really good substitute for instant espresso powder in recipes which call for it that I've found with some significant experimentation. Hopefully someone else has had better ideas than me.  <sep>  Q: Instant espresso powder substitutions? A: you could substitute strong-brewed coffee for an equal quantity of water+espresso powder  Q: I don't have the powder, thats what I'd like to substitute. A: You can try substituting instant coffee 1:1, but the flavor of the baked good will certainly suffer a loss of richness  <sep> FOLLOWUP_Q: Would double or triple strength brewed (or French Press) coffee work?

A: No
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Q: CONTEXT: Traditional goulash is a stew/soup, usually using a cheaper cut of meat suited to slow cooking. It usually contains potatoes and other vegetables, as well as noodles. A true stroganoff consists of paprika-dusted fillet steak quickly pan fried with mushrooms and onions in a sour cream and brandy sauce. It is usually served with rice.I understand that in the US stroganoff can also refer to a stew made with similar ingredients as the traditional dish, and is served with noodles. This, coupled with the shared use of paprika, is evidently where the line blurs.  <sep>  Q: What's the difference between stroganoff and goulash? A: Traditional goulash is a stew/soup, usually using a cheaper cut of meat suited to slow cooking  Q: Does goulash contain sour cream? A: It usually contains potatoes and other vegetables, as well as noodles  Q: Does stroganoff have wour cream? A: A true stroganoff consists of paprika-dusted fillet steak quickly pan fried with mushrooms and onions in a sour cream and brandy sauce  <sep> FOLLOWUP_Q: Are they baked dishes?

A: No
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Q: CONTEXT: A medium saucepan would probably be in the 8-10 inch range.Your sugar isn't colouring because the heat isn't high enough or it's high enough but not long enough. Just keep cooking, the change will happen. You can try less water but if you're not familiar with working with sugar, better to err on the side of caution; I do work with caramels a lot, and when I know I'm liable to get distracted by other things I have on the go I purposefully use more water than needed to give myself breathing room. Are you using the correct size of dish as specified by the recipe? Some of the caramel will dissolve into the filling as you pour it in and as it cooks; I wouldn't worry about the thickness at this stage.Beyond that, I would personally stay far, far away from anything done by RR. I don't criticise cooks lightly, and I generally try to cook some of their recipes before I'll pass judgement. The recipes of hers that I have tried, both from 30 minute meals and the website, are uniformly awful. Poorly written, ingredient quantities are off, and generally they just taste nasty.  <sep>  Q: How do I brown the sugar for pumpkin flan? A: Just keep cooking, the change will happen. You can try less water but if you're not familiar with working with sugar  Q: Can I burn it? A: I do work with caramels a lot, and when I know I'm liable to get distracted by other things I have on the go I purposefully use more water than needed  <sep> FOLLOWUP_Q: How long should I cook it for?

A:
No
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