instruction:
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:`.
question:
CONTEXT: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food. If you were to try to stir a sheet of gelatin directly into hot liquid, you'd find that it behaves a lot like cornstarch. It clumps up immediately and produces unpleasant-to-eat chunks that only a blender and a chinois have a hope of removing.You squeeze it after soaking to remove excess (unflavored) water from the exterior. Otherwise, each sheet might bring along quite a bit of water, which will seriously affect the consistency of a product you expect to set up, and might affect the taste of even something like a braise to which you are adding the gelatin just for body.  <sep>  Q: Why do we soak and squeeze gelatine?###I can only assume we use gelatine with liquids (or at least the majority of time it's to set a liquid) - so why soak it first? A: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food  <sep> FOLLOWUP_Q: And why do we then squeeze it? I would assume it's to get rid of something but my searches return no results.
answer:
Yes


question:
CONTEXT: It really comes down to taste. In this usage, you're treating sauerkraut like a condiment so there's not really a "correct" answer.. A lot of hot dog places have traditions - for instance, Nathan's Famous hot dogs (the original "Coney Island" hot dog) uses these combinations with kraut:-Sauerkraut, spicey brown mustard (New York style)-Thousand island dressing, sauerkraut, swiss cheese (Reuben style)A famous hot dog maker in Pennsylvania, Yocco's Famous Dogs, uses sauerkraut and a thin bean chili combination to make their hot dogs.The sauerkraut will often be very strong tasting, but not as "funky" as kimchi. It pairs well with a lot of different foods, usually other strong flavors (either strong tart like the spicey mustard, or strong sweet like the thousand island dressing or sweet relish).Personally, I just eat sauerkraut with a fork. But if I have it on a dog, I pile it on with dill relish, country style dijon mustard, a dash of sriracha, and some diced onion. I recommend not kissing anyone for awhile after eating.  <sep>  Q: Do you have any tips on making Sauerkraut? A: It really comes down to taste. In this usage, you're treating sauerkraut like a condiment so there's not really a "correct" answer  Q: What if I wanted a milder flavor? A: I pile it on with dill relish, country style dijon mustard, a dash of sriracha, and some diced onion  <sep> FOLLOWUP_Q: How is Sauerkraut made?
answer:
No


question:
CONTEXT: When I make a paella I never cover it, I find it keeps in too much moisture. My uncovered method is to put the fish in and cook for 10 minutes. If my mussels are small I will usually wait 2-3 minutes before putting them in, bu for "standard" mussels 10 minutes seems to work well. I use a low-medium heat on a large burner.  <sep>  Q: How long to should I cook seafood in paella? A: My uncovered method is to put the fish in and cook for 10 minutes  <sep> FOLLOWUP_Q: How can I tell if the seafood is done?
answer:

No