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: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs - made of only flour, water, yeast and salt, eventually preferments or later mixins like seeds. You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc.) but then it is no longer sharply defined. Calculating the exact content of water (e.g. adding to the calculation 17 g of water for every 100 g of butter) are pretty useless, because the water bound in an emulsion or other kind of colloid doesn't behave the same way as free water when making a dough. So, a dough with 100 g water and 100 g butter will be extremely different from a dough with 117 g of water, and still pretty different from one with 117 g of water and 83 g of oil. So, there is no real formula any more to create an actual percentage. The concept still stays somewhat useful in this case, but you have to "play it by ear". When you are trying to judge how soft a given enriched dough will be, you can start by calculating all the liquid and fat ingredients as if they were "hydration", which gives you a rough guide to compare it to other doughs, and then you have to make it and gain a tactile understanding of how it actually behaves.  <sep>  Q: What counts as "hydration" when figuring Dough Hydration? A: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs  Q: So it won't work for an enriched dough? A: You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc.) but then it is no longer sharply defined  <sep> FOLLOWUP_Q: Would sour cream count as a liquid?
answer:
Yes


question:
CONTEXT: There is some difference between the flavor, but seeing as there are so many other predominant flavors in Worcestershire sauce and that fact that you're (hopefully) not drinking it straight, it's fairly insignificant. It's very common for one product produced in different countries to have a range of manufacturing differences, sometimes arbitrary, sometimes to suit the local palate, and sometimes because of costs, hence people calling American Lea & Perrins a "knockoff."I've had both, and can assure you that once you've mixed it into a casserole or marinade you won't really miss anything. If you're striving for needlessly authentic British flavor you could always add a little malt vinegar to whatever you're cooking!  <sep>  Q: Is there a difference between US Worcestershire sauce and UK Worcestershire sauce? A: I've had both, and can assure you that once you've mixed it into a casserole or marinade you won't really miss anything  Q: Is one more authentic than the other? A: hence people calling American Lea & Perrins a "knockoff  Q: Is there a difference between using malt and white vinegar? A: If you're striving for needlessly authentic British flavor you could always add a little malt vinegar to whatever you're cooking  <sep> FOLLOWUP_Q: Is there really a difference between the two?
answer:
No


question:
CONTEXT: One of your possible answers is pretty close to what I think is the correct one. To flavor carnitas all the way through, put them back in the braising liquid that has been reduced since cooking the pork. You can create a kind of glaze out of the braising liquid, and toss the shredded pork in that (defat the braising liquid before reducing it).BTW, I never fry carnitas. I may throw them on a greased grill, but I never deep or shallow fry them.  <sep>  Q: How can I get my flavorings to flavor my carnitas all the way through the pork? A: To flavor carnitas all the way through, put them back in the braising liquid that has been reduced since cooking the pork  Q: I'm using a recipe with oranges and milk, is that okay? A: BTW, I never fry carnitas. I may throw them on a greased grill, but I never deep or shallow fry them  Q: Would you recommend using a pressure cooker? A: You can create a kind of glaze out of the braising liquid, and toss the shredded pork in that (defat the braising liquid before reducing it  <sep> FOLLOWUP_Q: What seasonings do you use for carnitas?
answer:

Yes