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:`.

CONTEXT: Most recipes I am aware of simply press crushed pepper onto the steak. It is true that some will fall off, but these recipes apply pepper generously with that in mind. I have not come across the egg white method (not sure I want egg white on my steak), but I did see a recipe that adds crushed pepper to melted butter, then coating the steak with the mixture, then chilling before cooking. Regardless of the approach, I think allowing the meat to chill with the pepper will help.  <sep>  Q: How to e keep peppercorn rub from falling of steak when searing? A: It is true that some will fall off, but these recipes apply pepper generously with that in mind  Q: Can I use something like egg whites to keep it attached? A: I have not come across the egg white method  Q: Could you use anything else? A: I did see a recipe that adds crushed pepper to melted butter  Q: How do you apply that? A: coating the steak with the mixture, then chilling before cooking 
How long should I chill?

CONTEXT: Yes, ceramic knives are the "new thing," but that doesn't make them superior. The problem with ceramic knives is that you can never sharpen them, and, as mentioned in the comments, they may chip. Don't get a ceramic chef's knife or paring knife; the answer to your question is zero.If you really want a ceramic knife, then buy a ceramic bread knife, although you won't be getting any extra performance for the money.Ceramic blade mandolines, however, are great. The ceramic blade will be sharper and hold the edge longer than a steel mandoline, and since you don't sharpen a mandoline anyway, it doesn't matter that ceramic doesn't sharpen. Note, a separate, and good, question would be "what knives do I need?" The answer is it depends, but I concur that you should not buy a "set" of knives.  <sep>  Q: How many ceramic knives do I need? A: the answer to your question is zero  Q: I like new things, I know, so budgetnotwithstanding, do I want a full set if I can get one? A: Note, a separate, and good, question would be "what knives do I need?" The answer is it depends, but I concur that you should not buy a "set" of knives 
What sort do you use on a daily basis? (big, small, serrated...)

CONTEXT: You may need to add more oil, say a generous tablespoon. Also, I don't think you should need to soak those lentils first, the pressure cooker should be more than able to take them apart without any advance soak. Also be sure to use plenty of water. At least 8 cups for 1 pound of beans.  <sep>  Q: How do I stop the pressure cooker from clogging up when cooking lentils? A: be sure to use plenty of water. At least 8 cups for 1 pound of beans 

When I cook yellow lentils at home, the valve of the pressure cooker seems to clog up.### How do I prevent this?