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: Almost any normal sorbet recipe will contain a decent amount of sugar, and strawberries are no exception. I'd guess probably 1/2-2/3 cup per pound of strawberries. Use a substitute if you have an aversion - honey, agave, raw cane sugar, whatever you prefer. (Of course, anything liquid is going to contain some water, and cause a bit of ice, but it's still doable.) A sorbet without any extra sugar, even when frozen normally in an ice cream maker, is going to end up with a very icy texture, which will probably keep you from experiencing the flavor as much. The sugar helps soften it.The other common way to soften a sorbet is alcohol. RosÃ© wine (thank you, David Lebovitz) works quite well in a strawberry sorbet. Vodka can be your go-to liquor for any impromptu sorbet with other fruits, since it'll add alcohol without any flavors that clash. Beyond that, either look for recipes, or look for mixed drinks containing the fruit you're using.You might also be having problems simply because your strawberries aren't that great. Did you freeze them, or were they storebought? If you bought the strawberries yourself, you'd know they were decent before freezing, while not all storebought frozen fruit is as flavorful.Finally, it's possible that your frozen strawberries collected some extra water in the form of frost, which then makes your sorbet icier. If there are obvious big chunks you could scrape them off.  <sep>  Q: How can I improve flavor of Sorbet made in Magic Bullet? A: Use a substitute if you have an aversion - honey, agave, raw cane sugar, whatever you prefer  Q: Can I do a strawberry sorbet? A: strawberries are no exception  Q: Would I use frozen or fresh strawberries for a better result?###So agave would be the best healthy sweetener to add? A: A sorbet without any extra sugar, even when frozen normally in an ice cream maker, is going to end up with a very icy texture, which will probably keep you from experiencing the flavor as much  Q: Do you think lemon would make the sorbet bitter? A: Beyond that, either look for recipes, or look for mixed drinks containing the fruit you're using  <sep> FOLLOWUP_Q: Do you think I would have to pulse the magic bullet as long with fresh strawberries?
[A]: Yes


[Q]: CONTEXT: One of the first things I learned in Indian cooking is that the combination of tomatoes, onions and ginger is self-thickening. As time went by, I realised that the thickening effect is far more noticable with old varieties of tomatoes - "beef" tomatoes and a lot of the modern varieties are difficult to thicken unless partially fried first.Despite the absence of ginger, I suspect that the thickening is purely a natural action between the tomatoes and the onion, and that the tomatoes used were some particularly nice old variety.  <sep>  Q: Why did my tomato soup turn thick and brownish? A: One of the first things I learned in Indian cooking is that the combination of tomatoes, onions and ginger is self-thickening  Q: The above combination with garlic, onions, spices can't be all wrong, can it? A: beef" tomatoes and a lot of the modern varieties are difficult to thicken unless partially fried first  <sep> FOLLOWUP_Q: Do tomatoes have to be skinned?
[A]: No


[Q]: CONTEXT: It is hard to tell from the picture, but this doesn't look like burned off seasoning, it is more like a burned on residue. If that's the case, you can try cleaning it some way. The problem is that physical cleaning methods probably won't be sufficient, chemical cleaning with alkali will damage the seasoning and chemical cleaning with acid, if the seasoning is compromised, can rust the pan a bit. So there is a high chance you will end up reseasoning. If this really looks and feels like a buildup and not like exposed oxidised metal, my preference would be to soak in warm, not hot, acid. Vinegar or a citric acid solution should work well. Afterwards, try to scrub off with a stiff plastic brush. If it doesn't go away, or the seasoning goes away too, or if this was missing seasoning from the beginning, you have to strip and reseason. We have several questions on the topic, and the Internet is also full of suggestions. I personally prefer doing it with lye (best results, strips both old seasoning and rust), owners of self-cleaning ovens like incinerating it, and there are a list of other methods to work with.  <sep>  Q: How do I recover from overheating my cast-iron skillet? A: my preference would be to soak in warm, not hot, acid. Vinegar or a citric acid solution should work well  <sep> FOLLOWUP_Q: It is a powder now that it dried so should I use vinegar on it dry or wet?
[A]:
No