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:`.

[EX 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?
[EX A]: Yes

[EX Q]: CONTEXT: As someone who uses liquid nitrogen as part of their daily routine (in a lab) and who has made liquid nitrogen ice cream on several occasions, my advice would be to not use a plastic container to hold liquid nitrogen unless it's designed to. Yes, the plastic vessel may become brittle and may fracture. I have seen some materials shatter with extreme violence when frozen with liquid nitrogen; do not attempt this. Vessels for handling cryogenic liquids are designed especially for the job, and made from materials such as stainless steel, styrofoam, teflon, HDPE or silvered borosilicate glass. Unless you know with certainty that your container is designed to withstand temperatures of -196 Â°C (-321 Â°F), do not attempt this procedure.  <sep>  Q: Can you use liquid nitrogen in a food processor?###Will this break the container since it isn't made of steel? A: As someone who uses liquid nitrogen as part of their daily routine (in a lab) and who has made liquid nitrogen ice cream on several occasions  Q: Will using liquid nitrogen in the container harm the food?###Do you know if anyone has tried it? A: the plastic vessel may become brittle and may fracture. I have seen some materials shatter with extreme violence when frozen with liquid nitrogen; do not attempt this  Q: What kind of container would you recommend for this process? A: Vessels for handling cryogenic liquids are designed especially for the job, and made from materials such as stainless steel, styrofoam, teflon, HDPE or silvered borosilicate glass  <sep> FOLLOWUP_Q: Which type of container will retain the temperature of the food better?
[EX A]: Yes

[EX Q]: CONTEXT: The bottom of the 8" pan is a bit less than half the size. For a 2" deep-dish, there's a 2-inch high (if you take it to the top) 8Ï circumferential strip for another 16Ï, and presumably the 12" dough is for a flat pizza. At 32Ï .vs. 36Ï I'd do the whole box, unless your deep dish isn't really all that deep.I'm also a bit concerned about the "never used" cast iron pan needing some seasoning, but perhaps it's "lodge logic" pre-seasoned.  <sep>  Q: How much crust mix should I use when making a it for a cast iron pan? A: For a 2" deep-dish, there's a 2-inch high (if you take it to the top) 8Ï circumferential strip for another 16Ï  Q: Can I make a deep dish pizza with it? A: presumably the 12" dough is for a flat pizza. At 32Ï .vs. 36Ï I'd do the whole box, unless your deep dish isn't really all that deep  Q: Can I use a cast iron pan for a pizza crust mix? A: I'm also a bit concerned about the "never used" cast iron pan needing some seasoning, but perhaps it's "lodge logic" pre-seasoned.  Q: How much of the crust mix should I use in the pan? A: At 32Ï .vs. 36Ï I'd do the whole box, unless your deep dish isn't really all that deep  <sep> FOLLOWUP_Q: What crust mix do you recommend?
[EX A]:
No