Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.

Ex Input:
CONTEXT: Steaming generally doesn't make meat juicier -- it is just as easy to dry out a piece of meat with wet heat as it is with dry heat, if not easier.There are two things that you can do to make your turkey juicier. The first is a brine, which Elendil suggests above. The second is to make sure you aren't overcooking. I'd suggest using a probe thermometer and pulling the tenderloin when it is at around 160F and letting it coast to your target temperature of 165F.  <sep>  Q: How can you make turkey juicier? A: There are two things that you can do to make your turkey juicier. The first is a brine, which Elendil suggests above. The second is to make sure you aren't overcooking  <sep> FOLLOWUP_Q: Is there a way to use steam to help?

Ex Output:
Steaming generally doesn't make meat juicier -- it is just as easy to dry out a piece of meat with wet heat as it is with dry heat, if not easier


Ex Input:
CONTEXT: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour. A much more intense lemon flavour is provided by the zest while the juice has the more tart elements (and of course water).If you're just interested in avoiding waste, you can freeze the zest.  <sep>  Q: Are there any reasons not to include the zest when citrus juice is an ingredient? A: the main reason I can think of for not always including it is that it has a slightly different flavour  Q: How does the zest change the flavor? A: A much more intense lemon flavour is provided by the zest  <sep> FOLLOWUP_Q: Is it the same for all citrus fruits?

Ex Output:
the juice has the more tart elements (and of course water


Ex Input:
CONTEXT: Short answer: no, there's no standard scale.First of all, I'm pretty sure it's common enough for stoves of varying power to use the same range of numbers. I see an awful lot of stoves that go up to 10 in the US, and I'm quite confident they're not all the same.Second, the real property of a stove is its power output, not its temperature. You can clearly see this if you go look at gas stoves - they're described in units of power (BTUs in the US, hooray). The temperature resulting from a given power will depend greatly on what you're cooking. A burner with nothing on it will have a much higher temperature than one with a heavy pot of boiling water on it. To a lesser degree, the temperature will also depend on the environment - a cooler room with some air circulation will keep the burner a bit cooler than a warm room with still air.So, if you really want to know what you're getting, you have to look up the power output of the stove - or failing that, maybe try to measure it yourself.  <sep>  Q: How hot are electric home stoves? A: the real property of a stove is its power output, not its temperature  <sep> FOLLOWUP_Q: How do you set the temperature of the electric home stove?

Ex Output:

The temperature resulting from a given power will depend greatly on what you're cooking