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: It is possible to over brine meat. If you leave it in too long it will get too salty.If you use a more dilute brine it won't get as salty but you will wash out more of the natural flavor into the water as well.You could submerge your turkey in its packaging in ice water in a cooler for a day before brining. You could even thaw the turkey in this manner if you made sure to keep it in ice water so it didn't get to 40F.  <sep>  Q: What happens if I brine my turkey for 2 days? A: It is possible to over brine meat. If you leave it in too long it will get too salty  Q: So even if I keep it covered and keep it cold, what will happen to it? A: You could submerge your turkey in its packaging in ice water in a cooler for a day before brining  <sep> FOLLOWUP_Q: oh so just don't put it in salt water for that long right?

A: Yes
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Q: CONTEXT: 'Air work' is an interesting term that I am not used to hearing, and I do a lot of it. The trick here is where will you be holding the knife as you work. A long thin blade will mean you are holding the blade as you work, which is not a problem, per se.Small bladed and hook beak knives are well suited for this, as you can comfortably hold the handle. I love hook beak knives for mushroom garnishing, coring, small veg peeling and trimming, etc...Small straight paring knives are the standard choice for this, if you don't like the hooked blade.  <sep>  Q: what criteria go into choosing a paring knife specifically for work in the air? A: Small bladed and hook beak knives are well suited for this, as you can comfortably hold the handle  <sep> FOLLOWUP_Q: Are heavier or lighter knives more suitable?

A: No
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Q: CONTEXT: The key difference from my perspective is cleaning. Silicone is the easiest material in my kitchen to scrub clean, with the possible exception of stainless steel. Cloth is very far down the list.Also, depending on the texture of the cloth, more food will almost certainly stick to the cloth, unless it's sealed with something, in which case what is it sealed with? And how is it sealing the fiberglass in?I use the kind with a thin grid of fibers inside the silicone. It adds more stability and lets the overall thickness be thinner for better heat transmission, compared to a plain silicone silpat. As long as I don't use it as a cutting board, the fiberglass stays safely inside. It does add a very slight grid texture to the bottom of loaves, but it's barely noticeable and doesn't look bad at all.The pyramid kind, which would reduce food contact and increase drainage and airflow, sounds like it would be good for specific applications, but not something I'd make a batch of cookies on.  <sep>  Q: What are the differences between cloth, fiberglass and silicone baking mats? A: Silicone is the easiest material in my kitchen to scrub clean, with the possible exception of stainless steel. Cloth is very far down the list  <sep> FOLLOWUP_Q: What would you use the cloth one for?

A:
No
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