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: Venison is, generally, an extremely lean meat. This means it responds well to two cooking methods: very very fast and very very hot (grilling, perhaps roasting with a lot of basting, or lard the meat first), or very very slow and moist (braising). This is of course dependent on the cut; loin is best grilled, shoulder is best braised (due to the connective tissue), leg is best roasted.I wouldn't use plain water as a braising liquid. 50/50 water and red wine, or stock and wine, or just stock... cider would be lovely, so would various juices.  <sep>  Q: How do I get good results with marinaded venison?###I had some deer ragout and let it marinade one day in wine, brandy and with some spices. ###Then I added some fresh vegetables, cold water and put the heat on. Let it simmer for a couple of hours. The result was OK, but not great (and don't we all aspire for greatness?)###How can I improve on this technique? A: This is of course dependent on the cut; loin is best grilled, shoulder is best braised (due to the connective tissue), leg is best roasted  <sep> FOLLOWUP_Q: any other suggestion for me
[A]: Yes


[Q]: CONTEXT: I've only heard of massaging kale. If you rub the greens together they get softer, darker and more tender and useable in a salad. Never done it with anything else. Wilted is steamed or blanched greens. Wilting definitely changes the texture and can make the greens more palatable and less bitter. I won't eat raw collards. I also always salt and squeeze my cooked spinach before using as it knocks out the bitterness.  <sep>  Q: What is the difference between a wilted salad and a massaged salad? A: Wilting definitely changes the texture and can make the greens more palatable and less bitter  Q: As many wilted salad recipes call for warm dressing, does this mean the wilted salad will lend itself better toward cooked ingredients compared to massaged or raw greens? A: an make the greens more palatable and less bitter  <sep> FOLLOWUP_Q: Does wilting the greens in the salad have any particular impact on the texture?
[A]: Yes


[Q]: CONTEXT: I'd suggest skinless bone-in chicken thighs, as they have plenty of fat and collagen to keep them moist and tasty. I've cooked them in French-style wine-based stews, not to mention cacciatorre, for 2-3 hours before now and they just fall off the bone. It is virtually impossible to overcook them, unless you boil them mercilessly for hours. Just get a nice gentle simmer going - not only will this make the meat tender, but it will improve the flavour of the tomato sauce as well.Do not use chicken breast - it is far too lean.  <sep>  Q: what is a Substitution for beef (veal) in a stew? A: I'd suggest skinless bone-in chicken thighs, as they have plenty of fat and collagen to keep them moist and tasty  Q: will it takes longer to cook the stew? A: I've cooked them in French-style wine-based stews, not to mention cacciatorre, for 2-3 hours before now and they just fall off the bone  Q: how long do I cook the chicken? A: It is virtually impossible to overcook them, unless you boil them mercilessly for hours. Just get a nice gentle simmer going  <sep> FOLLOWUP_Q: what is a good tip you can give me for my stew?
[A]:
Yes