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:'.
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Question: 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 effective is steaming a turkey tenderloin the size of a brisket to make it tender and juicy? A: 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  Q: What's one thing I can do to make my turkey juicier? A: There are two things that you can do to make your turkey juicier  Q: What's one of those things I can do? A: The first is a brine  Q: What's the other strategy I can use here? A: The second is to make sure you aren't overcooking  <sep> FOLLOWUP_Q: Do you have a suggestion how I can prevent it from being overcooked?

Answer: 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.


Question: CONTEXT: You don't need to defrost it, you can add cold roux directly to a boiling liquid. To avoid lumps from the roux, most cooks suggest you either add cold roux to a hot sauce, or cold liquid to hot roux. If you heat the roux gradually with the liquid you may get lumps, and don't get a good impression of how much thickening is going on until it heats fully.  <sep>  Q: I like preparing a large quantity of Roux and pouring them in ice trays to keep them in the freezer. How would I defrost them? A: You don't need to defrost it, you can add cold roux directly to a boiling liquid  <sep> FOLLOWUP_Q: How would I use it in something like mac and cheese?

Answer: If you heat the roux gradually with the liquid you may get lumps, and don't get a good impression of how much thickening is going on until it heats fully.


Question: CONTEXT: The proteins in a fresh egg are too viscous, even when thoroughly beaten, to wash a baked good.The water thins the proteins so you get a nice glaze instead of a layer of scrambled egg.Older eggs have sometimes degraded enough that they don't need the water but it is easier to always add water than to make a subjective judgement on the state of your egg proteins.  <sep>  Q: What's the purpose of adding water to an egg wash? A: The water thins the proteins so you get a nice glaze instead of a layer of scrambled egg  <sep> FOLLOWUP_Q: Many recipes I've seen call for beating a tablespoon###or so of water in with the egg for an egg wash.###What is the effect of adding the water to the egg wash when baking?

Answer:
The water thins the proteins so you get a nice glaze instead of a layer of scrambled egg