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:`.
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Question: CONTEXT: No recipe alteration needed.Fried meatballs will develop more of a crust, and thus more flavour through the Maillard reaction. In any case, unless you're making tiny meatballs (or finishing their cooking in a sauce of some sort), they're going to need to be finished via baking anyway.I would only do the baking method if I had to make an enormous quantity at once. For home cooking I always fry then bake.  <sep>  Q: What would be the difference between frying vs baking meatballs? A: Fried meatballs will develop more of a crust, and thus more flavour  Q: what about baking them what is the advantage there ? A: I would only do the baking method if I had to make an enormous quantity at once. For home cooking I always fry then bake  <sep> FOLLOWUP_Q: How an I season my meatballs ?

Answer: No


Question: CONTEXT: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized. This means that it has been mechanically emulsified to prevent the butter from separating. I don't know if the cream for creme fraiche is homogenized too before creme fraiche is made, but with your result, I'd suspect homogenization too. It won't show up on the label as an ingredient, as it is done by forcing the cream through microfilters.  <sep>  Q: Why might I have trouble making butter from CrÃ¨me FraÃ®che? A: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized  Q: ahh, that makes sense. what would i want to use to make sure it comes out right? A: It won't show up on the label as an ingredient  <sep> FOLLOWUP_Q: does temperature also have an effect on the final product?

Answer: No


Question: CONTEXT: The raspberries should work if you strain them thoroughly and fold them in very carefully so they don't break apart. Adding the liquid to the cheesecake will noticeably alter the texture, probably making it mushy; note that there aren't any water based ingredients in the recipe which you could substitute raspberry syrup for. I wouldn't recommend it. If you wanted to add raspberry flavor to a cheesecake, your best bet would be a raspberry pastry flavoring oil. If you didn't want to waste that liquid (and why would you,) just drizzle it on top of each slice as you serve it.  <sep>  Q: Can i substitute in frozen berries when my cheesecake recipe calls for fresh ones? A: The raspberries should work if you strain them thoroughly and fold them in very carefully so they don't break apart  Q: What if I also wanted to add berry juice to add more berry flavor (and a nice color) would that work? A: I wouldn't recommend it. If you wanted to add raspberry flavor to a cheesecake, your best bet would be a raspberry pastry flavoring oil  <sep> FOLLOWUP_Q: What would be the best method to use in order to strain the frozen berries thoroughly?

Answer:
No