instruction:
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:`.
question:
CONTEXT: Don't RinseYou should not need to do more than shake the excess marinade from your chicken, or if you want to be very thorough, pat it down with towels lightly.If you rinsed, you would be washing away from of the flavor developed by your marinade, and the seasoning at the surface of the chicken.Cook onThe goal is to not put the chicken on the grill with so much left over marinade that it fails to cook through and dry. By the time you are done grilling, the chicken should be essentially dry at the surface with nothing left to curdle.The other goal of the grilling (or putting in the tandoor, I imagine, if you have one) is to develop the nice browned and delicious flavors, and that won't happen if there is still liquid yogurt on the surface.Type of yogurtThe particular type of yogurt you use should not be a factor, since it should be fully cooked in the grilling phase.However, in general, very high fat dairly products (like cream, or a yogurt made from full cream).  <sep>  Q: Do you rinse meat after marinating it in yogurt? A: If you rinsed, you would be washing away from of the flavor developed by your marinade, and the seasoning at the surface of the chicken  Q: How do you prevent the yogurt from curdling when you cook the meat? A: The goal is to not put the chicken on the grill with so much left over marinade that it fails to cook through and dry  <sep> FOLLOWUP_Q: Should you brush on extra marinade to help?
answer:
No


question:
CONTEXT: You cooked it at too low a temperature. Sous vide is intended for meat where you want the protein to remain tender. It shouldn't have any sinews. Think chicken breasts, or the long filet along the spine of a pig. This meat gets nicely cooked at 60-65Â°C (depends on the animal), and tough and dry above that. Meat marbled with sinews has to be cooked at a temperature where the sinews (collagen) melt into gelatin. This happens at about 70Â°C at least, and takes hours. Since the muscle fibres are already toughened at that temperature, there is no reason to hold it low; you can put it at full boil in a normal pot and cook it there, you just have to wait long enough. In theory, you could do it in a sous vide bath too, but you won't get any of the benefits sous vide gives to tender meat.  <sep>  Q: My sous vide chicken is tough and stringy - did I cook it too long, or too little? A: You cooked it at too low a temperature  Q: What temperature should I cook chicken breast at? A: This meat gets nicely cooked at 60-65Â°C  <sep> FOLLOWUP_Q: Is that the same temp you should cook chicken legs and thighs at?
answer:
No


question:
CONTEXT: Yes, you can entirely replace water with milk. The main thing to be aware of is how prone it is to boiling over. Milk will eagerly do that on its own, and starchy water will too, so the combination has to be cooked on very low heat to avoid making a huge mess. (I think this is why the original recipe starts with water: less time with potential for boiling over, and more stable temperature when you add the milk.) You'll also probably want to be more careful about stirring the first time; if the heat is a little higher than you realize, you will start accumulating a layer on the bottom of the pan.If you want them to cook faster and have less potential boiling over to worry about, you can always presoak in milk beforehand. I've done this overnight in the fridge, which was enough to let me make (admittedly slightly chewy) steel-cut oats in the microwave the next morning.  <sep>  Q: Steel Cut Oats: cooking in milk vs. water###Most of the recipes I've seen (including Good Eats) recommend simmering the oats in 4 cups of liquid for 1 cup of oats. Alton Brown recommends 3 cups of water for ~25 mins and then (1/2 cup of milk + 1/2 cup of buttermilk) for ~10 mins.###However, I would like to do away with water entirely (just curious). Could I just simmer 1 cup of oats in 4 cups of milk for ~40mins? A: you can entirely replace water with milk. The main thing to be aware of is how prone it is to boiling over. Milk will eagerly do that on its own  Q: is the first ~25mins of simmering in water designed to maximize water absorption? A: the combination has to be cooked on very low heat to avoid making a huge mess. (I think this is why the original recipe starts with water: less time with potential for boiling over  Q: Also, if anyone has cooked oats mostly in milk before, I'd like to hear their opinion as well###Thank you A: If you want them to cook faster and have less potential boiling over to worry about, you can always presoak in milk beforehand  Q: That sounds helpful. Thanks for the tip A: I've done this overnight in the fridge, which was enough to let me make (admittedly slightly chewy) steel-cut oats in the microwave the next morning  Q: Okay. Anything else that I should know A: You'll also probably want to be more careful about stirring the first time; if the heat is a little higher than you realize, you will start accumulating a layer on the bottom of the pan  <sep> FOLLOWUP_Q: okay. Thank you!###Appreciate it
answer:

Yes