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: I've never tried steaming bok choy, but yes, the ribs and leafy bits cook at different speeds.For stir frys I trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs. I slice the ribs into about 5mm / 3/16" slices, and add them towards the end; the leaves I cut into ribbons (perpendicular to the ribs), and stir them in at the last second, so they barely cook. The center I just chop the top off the leafy bit, and slice the more rib-like bits a litte larger than the rest of the ribs (they're thinner, so cook faster).As I've never tried steaming it, and I don't tend to cook in bags (except for silver turtles when camping), this is going to be a complete guess. Now, it tastes fine al dente, so you could leave the ribs as large as I use for a stir fry, but en papillote tends to be fancier cooking, so I'd probably try for maybe 1/6" slices or a little thicker (maybe 2-3mm), and if you had a mandoline so they all came out even, that'd be great. I'd still cut the leaves into ribbons, just because it's easier to eat than a huge intact leaf.I'd assume that the leaves would cook at a similar rate as spinich, and the ribs closer to fennel, if that helps at all.  <sep>  Q: How should I prepare Bok Choy before I cook it? A: trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs  <sep> FOLLOWUP_Q: Should I separate the white stem from the leaf and eat both?
answer:
No


question:
CONTEXT: There's no particular reason you couldn't prepare a stock with something other than water, but it's the equivalent of buying a ream of heavy pink paper, rather than plain white photocopy paper. If that's the effect you really want, great. The thing is, stock is meant to be as boring as plain white photocopy paper -- it is a foundation for other things, versatile and effective, subtly enhancing without overwhelming the dish. For your beer idea, for example, I would cook down a couple bottles and add some stock to it. That way, the rest of my batch of stock would be useful for other recipes that don't use beer.Note that stock may be boring but shouldn't be flavorless; stock still should taste good. If your stock was flavorless, try upping the amount of meat, veggies, and herbs compared to bones. Also, bear in mind that stock should not contain salt (you will likely reduce the stock at some point). The lack of salt, however, will deaden the flavor. When you are ready to use the stock, be sure to add a pinch of salt.  <sep>  Q: Can I use other liquid than water when making stock? A: There's no particular reason you couldn't prepare a stock with something other than water  Q: Would it be weird to use lager? A: For your beer idea, for example, I would cook down a couple bottles and add some stock to it  <sep> FOLLOWUP_Q: Do you know if anyone has ever tried it?
answer:
No


question:
CONTEXT: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water) - making frape though, not garlic foam:) Foam will more easily form in soft water as you can easily test with a piece of soap. If you have hard tap water you could try using boiled water (some of the chalk in the water will react and leave a residue on the bottom of the pot) or bottled water with pH 7 (neutral). Another idea would be to add just enough acid for neutralisation but I imagine that could be a bit tricky and you'd risk the milk curdling so I wouldn't recommend it.  <sep>  Q: Why was there not enough foam in my garlic foam with soy lecithin? A: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water) - making frape though, not garlic foam  Q: This was my first attempt at making a foam using soy lecithin do you think that will help? A: If you have hard tap water you could try using boiled water (some of the chalk in the water will react and leave a residue on the bottom of the pot) or bottled water with pH 7 (neutral  Q: I used an immersion blender do you think that made a difference? A: Another idea would be to add just enough acid for neutralisation but I imagine that could be a bit tricky and you'd risk the milk curdling so I wouldn't recommend it  <sep> FOLLOWUP_Q: I used 3 garlic cloves, 2/3 cup water, 2/3 cup milk anything else I should use?
answer:

No