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:`.

Q: CONTEXT: Yes, ceramic knives are the "new thing," but that doesn't make them superior. The problem with ceramic knives is that you can never sharpen them, and, as mentioned in the comments, they may chip. Don't get a ceramic chef's knife or paring knife; the answer to your question is zero.If you really want a ceramic knife, then buy a ceramic bread knife, although you won't be getting any extra performance for the money.Ceramic blade mandolines, however, are great. The ceramic blade will be sharper and hold the edge longer than a steel mandoline, and since you don't sharpen a mandoline anyway, it doesn't matter that ceramic doesn't sharpen. Note, a separate, and good, question would be "what knives do I need?" The answer is it depends, but I concur that you should not buy a "set" of knives.  <sep>  Q: How many ceramic knives do I want? A: the answer to your question is zero  Q: Oh really? I've always had stainless steel...why are they not superior? A: The problem with ceramic knives is that you can never sharpen them, and, as mentioned in the comments, they may chip 

A: So, you buy them, they come sharp but then through use, they get dull and become useless and you have to throw away??
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Q: CONTEXT: I believe that I have made some of those conflicting comments.It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey.It is also really easy to have the gravy turn out inedibly salty if you aren't careful.Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting.I have also read, from reliable sources such as Harold McGee, that gravy is impossible. My own experience would suggest otherwise.  <sep>  Q: Can you make pan gravy if the turkey was brined? A: It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey  Q: DO you think the result could be salty? A: It is also really easy to have the gravy turn out inedibly salty if you aren't careful  Q: What can i do to avoid this? A: Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting 

A: Do you know any particular gravy recipe?
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Q: CONTEXT: I recently found a different sauce that had a similar butterscotch note to it. It turned out this one was a very simple pan sauce built with brandy and beef stock as a deglazing liquid which was allowed to reduce by about 2/3 and then it was finished with a hint of cream.The fond came from a steak cooked in butter so there was probably a little browned butter in there as well.At this point I think the reduced brandy is a big contributor to the flavor I was identifying as butterscotch. This makes sense as brandy is generally somewhat sweet and usually has fairly strong caramel notes.  <sep>  Q: How should I develop a butterscotch flavor in a savory sauce? A: I think the reduced brandy is a big contributor to the flavor  Q: What ingredients can be used to develop these flavors? A: a very simple pan sauce built with brandy and beef stock as a deglazing liquid 

A:
What techniques can be used to develop these flavors?
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