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:`.

CONTEXT: I would strongly suggest not pouring cold or any other kind of water on pasta; it will rinse the delicious starches off its surface, which would otherwise help your sauce cling to it.To counteract the negative consequences of overcooking due to remaining heat (which, as belisarius suggests in his answer, is the reason other stuff is often rinsed with cold water), just serve it immediately. You want to have the sauce (hot and) ready just before your pasta is, so you can drain the pasta, mix with the sauce, and put it on the table.  <sep>  Q: Should I pour cold water on pasta after cooking it? A: I would strongly suggest not pouring cold or any other kind of water on pasta  <sep> FOLLOWUP_Q: Why is that?
Yes

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  Q: And why do we then squeeze it?### I would assume it's to get rid of something but my searches return no results. A: You squeeze it after soaking to remove excess (unflavored) water from the exterior. Otherwise, each sheet might bring along quite a bit of water  Q: Oh okay###That makes sense###any other suggestions for me? A: 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  <sep> FOLLOWUP_Q: okay. Thats helpful to know. Thanks
Yes

CONTEXT: As Sobachatina said, it's cooked like many grains, and behaves very similar to rice. You could try continuing the steaming method, and if it does not get done by the time all the water has turned to steam, start it with a bit more water. Sobachatina's suggestion of a tight lid is also worth considering, but pay attention to the pot then, so you don't get it boiling over. An alternative is to use a boiling method. With or without toasting it first, add 3.5 parts of water to 1 part quinoa. Cook until soft, and put through a sieve to discard the superfluous water. The upside is that, unless you are using too high a temperature, there is no way to burn it.  <sep>  Q: How do I make fluffy(not crunchy) quinoa? A: You could try continuing the steaming method  <sep> FOLLOWUP_Q: How long should I let it steam?

No