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:`.

[Q]: CONTEXT: No, the fat will not render at about 50 C (122 F).However, you said core temperature, which implies the surface temperature will be higher assuming you are not cooking in a 50 C oven (which you should not, for safety reasons). If you are pre-cooking the steak at, for example 120 C (250 F), the surface will be hotter by the time the center reaches your target temperature, so you may get some rendering.Still, there is a quite simple answer: trim the excess fat. What remains should char and develop a good flavor when you sear it on the grill.  <sep>  Q: When I cook a steak, will the fats render if it is slow cooked at low temps? A: the fat will not render at about 50 C (122 F  Q: Is there a suggested temp I cook at then? A: However, you said core temperature, which implies the surface temperature will be higher assuming you are not cooking in a 50 C oven 
[A]: How long should I cook it?


[Q]: CONTEXT: In my experience, the most likely impact of a gentle boil vs. a furious rolling boil is going to be on texture of starchy foods, such as potatoes or other root vegetables, rather than flavor.I've found that a gentle simmer of potatoes will result in a mostly intact shape and consistent texture, whereas an aggressive boil without perfect timing can result in the outer layers of the potato breaking apart, sometimes before the center has time to cook fully.I've seen similar issues with stuffed parcels of pasta like ravioli or boiled won tons. I've also found that open pot egg poached eggs have much nicer results with a gentle simmer than an aggressive boil, perhaps for related reasons.Since part of how we experience taste is texture, you could say that the "taste" is affected.  <sep>  Q: Can food be boiled "extra fast/hard" in water? A: an aggressive boil without perfect timing can result in the outer layers of the potato breaking apart, sometimes before the center has time to cook fully  Q: Do you recommend a lighter boil? A: I've found that a gentle simmer of potatoes will result in a mostly intact shape and consistent texture 
[A]: Are those the only difference between the two different types of boils?


[Q]: CONTEXT: For short term freezing they should be just fine as far as texture and taste are concerned. Just make sure you avoid freezer burn by wrapping them tightly in plastic wrap and then either aluminum foil or a freezer bag. If you store them more than a few months then they will start to degrade.  <sep>  Q: What is the best way to freeze turkey breasts to use later? A: Just make sure you avoid freezer burn by wrapping them tightly in plastic wrap and then either aluminum foil or a freezer bag  Q: Will the texture and taste of the turkey still be good after freezing then thawing? A: For short term freezing they should be just fine as far as texture and taste are concerned 
[A]:
What is the best way to thaw the turkey breasts?