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: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs - made of only flour, water, yeast and salt, eventually preferments or later mixins like seeds. You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc.) but then it is no longer sharply defined. Calculating the exact content of water (e.g. adding to the calculation 17 g of water for every 100 g of butter) are pretty useless, because the water bound in an emulsion or other kind of colloid doesn't behave the same way as free water when making a dough. So, a dough with 100 g water and 100 g butter will be extremely different from a dough with 117 g of water, and still pretty different from one with 117 g of water and 83 g of oil. So, there is no real formula any more to create an actual percentage. The concept still stays somewhat useful in this case, but you have to "play it by ear". When you are trying to judge how soft a given enriched dough will be, you can start by calculating all the liquid and fat ingredients as if they were "hydration", which gives you a rough guide to compare it to other doughs, and then you have to make it and gain a tactile understanding of how it actually behaves.  <sep>  Q: What counts as "hydration" when figuring Dough Hydration? A: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs  Q: So it won't work for an enriched dough? A: You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc.) but then it is no longer sharply defined  Q: Would sour cream count as a liquid? A: you can start by calculating all the liquid and fat ingredients as if they were "hydration  Q: Would eggs count as hydration? A: You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc  <sep> FOLLOWUP_Q: How do you tell if the dough is hydrated enough?

A: Yes
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Q: CONTEXT: How about some thinly-sliced peaches? Seems relevant to the Southern theme and complementary to both the heavier bourbon flavor and the other fruity notes.You could sub out the agave for peach syrup if you want to live on the edge.Rhubarb is also a Southern classic that could be an interesting addition. But I don't know how you'd implement that.  <sep>  Q: Hello!###I am trying to figure out how to change a soutthern themed cocktail for a party###it has orange juice, bourbon, aperol, agave syrup, and a dash of bitters###any ideas for me? A: How about some thinly-sliced peaches  Q: do peaches work well with bourbon? A: complementary to both the heavier bourbon flavor and the other fruity notes  <sep> FOLLOWUP_Q: That makes sense, any particular type of peach I should use?

A: No
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Q: CONTEXT: It is true, in my experience. However, if your recipe does not require salt, you should not be adding it, of course. Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster.I am most familiar with the use of onion in Indian cooking. I generally add a pinch or two of salt to onion when I start sauteing it. Onion starts sweating as soon as you add salt and start stirring. The reason that salt draws out moisture from onion is osmotic pressure. The surface of the onion acts as a semipermeable membrane barrier. Since the solution outside the onion is more concentrated with respect to salt, water moves out of the onion to the general liquid side, to balance the osmotic pressure on either side of the onion surface.  <sep>  Q: Is there any advantage to adding salt to onion while frying? A: Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster  Q: Why is removing moisture from onion important, for texture? A: helps it reach its desired state (brown or translucent, as desired) faster  <sep> FOLLOWUP_Q: So, timing - Is there any advantage to adding salt to onion while frying itself rather than adding it the last?

A:
Yes
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