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: This seems nonsensical to try with your home stove. You are correct, the rate of gas output is directly controlled by the knobs. In a typical home stove, drilling holes will not increase the gas output. It would affect the gas to air ratio, but I doubt it would result in an increase of temperature, and more likely a decrease.  <sep>  Q: Can you tell me a gas hack for greater output? A: to try with your home stove  Q: Yes, certainly. But, I need a hack to try working on it. Do you know any? A: This seems nonsensical to try with your home stove  Q: So, it doesn't work? A: the rate of gas output is directly controlled by the knobs 

A: So, then this has safety issues correct?
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Q: CONTEXT: If your chicken burns, the issue is likely not that you cooked it too long, but that you cooked it too hot. How long to cook it depends on the total amount of meat, the size of pieces that it is in (anything from bite sizes pieces for a stir fry up to an entire chicken), and how you're cooking it - oven, saute pan, braising ...Roasting in the oven or braising in a stew are generally the most ignorable techniques - if you overcook a roast it may dry out, but won't burn, and if you overcook a stew the meat (especially chicken) may dissolve into shreds but burning is less likely.Since undercooked chicken can be unsafe, you should choose cooking techniques that are sure to fully cook the chicken without burning it.  <sep>  Q: How long is too long to cook chicken? A: How long to cook it depends on the total amount of meat, the size of pieces that it is in 

A: How long to cook so it doesn't burn?
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Q: CONTEXT: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors.My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks. When I make noodles at home, I almost always start with dashi and fortify with chicken or pork stock. While the aroma of a good dashi is strong, often times it isn't solid enough to feel full-bodied. Try adding other stocks/broths and see where that gets you. Use neckbones and feet if you make your own pork stock.  <sep>  Q: How can I make a Japanese Restaurant style soup ? A: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors 

A:
How can I make it as clean and clear as in a Restaurant ?
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