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:`.
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Question: CONTEXT: They're good pretty much forever. There is not enough available water for things to grow in there. Mind you, the more aromatic and subtle parts of the flavor will dissipate over time. The sugar absorbs water, giving the combination a very low water activity, meaning there's little water available for microorganisms to use in growth. As long as your flavoring pieces are small and well mixed with sugar they will not spoil.  <sep>  Q: How long is sugar (mixed with minor ingredients) good for? A: They're good pretty much forever 

Answer: What if they are mixed with lemon zest?


Question: CONTEXT: It could be the proving time or the oven temperature or both.In hotter climates, bread dough will rise faster. Poking the dough will not harm the dough in any way, so don't be afraid to poke the dough. The best way to test if the bread dough has risen enough is by poking it. As for the oven, if the temperature is too low, it can take longer to get additional rise in the oven. What I do, as do many other bread bakers, is to bake the bread at the hottest temperature it can reach for the first ten minutes, then turn it down to the regular temperature for the remainder of the time needed to bake the bread. The hotter temperature initially can result in more oven spring for the bread.  <sep>  Q: what are the Bread Proving Time in Warm Climates? A: In hotter climates, bread dough will rise faster  Q: I followed the recipe and all seemed to go well until baking. The rise in the oven was poor at best. why did this happen? A: As for the oven, if the temperature is too low, it can take longer to get additional rise in the oven  Q: Should I shorten the prove time and if so how to I judge how much? A: bake the bread at the hottest temperature it can reach for the first ten minutes, then turn it down to the regular temperature for the remainder of the time 

Answer: Does the water temperature have an impact on just the rise or on the proving as well?


Question: CONTEXT: A chinoise will not--I speak from daily experience--filter out vanilla seeds. A coffee filter would, but my question is: why on earth would you bother? It's annoying to do (and depending on what the product is, filtering through a coffee filter would ensure you lose other things), and seeing actual vanilla seeds in the final product tells your guests that you are using real vanilla beans, not extract.Professional kitchens do not, generally speaking, attempt to remove the seeds for the reasons noted above.@stephenmacdonald, most dessert recipes that call for a fine mesh strainer do so because there is the possibility of chunky things ending up in the product. In the case of that recipe, I would guess it is to prevent chunks of undissolved gelatine from ending up in the final dessert.  <sep>  Q: Can I filter out vanilla bean seeds? A: A chinoise will not--I speak from daily experience--filter out vanilla seeds. A coffee filter would, but my question is: why on earth would you bother  Q: When I use seeds I scrape out of vanilla beans in my desserts, it always leaves black specks. ###It doesn't seem to alter the taste, but it's not as pretty as professional works. A: seeing actual vanilla seeds in the final product tells your guests that you are using real vanilla beans, not extract  Q: That makes sense. I'd rather my panna cotta be pristine and white, though. A: Professional kitchens do not, generally speaking, attempt to remove the seeds for the reasons noted above 

Answer:
Oh, really? Do they use imitation extract? I don't recall seeing the bits of seeds in restaurant food.