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:`.

CONTEXT: The short answer is yes, you most definitely can but with a few caveats. First, if the skin has any significant amount of sugar on/in it from a glaze or cure it will burn fairly quickly and likely impart a bitter flavor before you are going to achieve the proper crisp a crackling is known for. Also, with hams, there is likely going to be a ton of salt in the skin to begin with and this is likely going to be intensified when you fry it up so be aware of that. I've never had good luck baking pork skin for crackling since the texture is never the same and it takes a lot longer. Deep frying is a much better/authentic way to go.  <sep>  Q: Can I make crackling from cured ham skin? A: you most definitely can but with a few caveats  Q: I have a cured ham, which I have removed the skin to glaze. A: with hams, there is likely going to be a ton of salt in the skin to begin with and this is likely going to be intensified when you fry it up  Q: Can I bake the skin and make it into crackling? A: I've never had good luck baking pork skin for crackling since the texture is never the same and it takes a lot longer 
Are there any suggestions for me?

CONTEXT: You don't need to defrost it, you can add cold roux directly to a boiling liquid. To avoid lumps from the roux, most cooks suggest you either add cold roux to a hot sauce, or cold liquid to hot roux. If you heat the roux gradually with the liquid you may get lumps, and don't get a good impression of how much thickening is going on until it heats fully.  <sep>  Q: Right way to defrost roux A: You don't need to defrost it, you can add cold roux directly to a boiling liquid 
Will it get clumpy or gritty?

CONTEXT: With online meat shopping in the UK you have to go with the reputation of the source, there's no grading system which you can refer to. Top end butchers and grocery stores carry top end beef, and most of the time you do get what you pay for. Many supermarket chains have premium labels, ie Tesco Finest and Sainsbury's Taste The Difference, which are definitely much better than their regular stuff, but I think the best mainstream grocery store premium brand for meat is Coop. At the end of the day there's no substitute for getting your own eyes on the meat you are buying, so I would recommend you try local butcher shops. There's still plenty of them around in the UK, and the quality varies dramatically. There are some that will pawn off legs of lamb that are about to turn, and others which control their entire supply chain and have some of the best meat in the world. You just have to try a few and see.  <sep>  Q: As a consumer in the UK, how can I choose well marbled beef? A: With online meat shopping in the UK you have to go with the reputation of the source  Q: Does the marbling make the meat greasy? A: I would recommend you try local butcher shops  Q: I love a good steak, what cut is best? A: most of the time you do get what you pay for  Q: If I buy online will they trim the meat as well as if I bought it locally? A: there's no grading system which you can refer to 

What's the best way to cook a steak?