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:`.

Q: CONTEXT: I wouldn't say 'hazardous', but there's additional risk.You basically need to take the fully cooked bird, and cool it down quickly so it doesn't spend too long in the 'danger zone'. And the same for the stuffing.Then you have to reheat them back up to a safe temperature ... the stuffing you can add extra liquid to, and make sure it gets up to the necessary temperature, but the turkey itelf is going to be difficult to reheat without drying out (maybe if it were brined it'd be better, but still less than ideal).I'd say in all, you'd save some time the day of, but the total time spent is going to be much longer, there's an increased risk of food-related illness, and there's an overall lower quality.If the main interest is in reducing cooking time, I'd start with not stuffing the bird. I'd also make sure that it's well thawed in advance (too many people leave it for the night before). If you really wanted to reduce time, you might be able to butterfly the bird, but it'd then be too wide for most ovens. (maybe do it on two trays?)  <sep>  Q: Is it safe to fully cook a stuffed turkey the night before thanksgiving? A: I wouldn't say 'hazardous', but there's additional risk  Q: Hello?###What are the additional risks? A: You basically need to take the fully cooked bird, and cool it down quickly so it doesn't spend too long in the 'danger zone  <sep> FOLLOWUP_Q: If I empty the cavity of stuffing after I cook it thoroughly, and reheat the turkey and stuffing separately the next day, will its consumption be hazardous?

A: Yes
****
Q: CONTEXT: There are arguments of the universal validity of such rules, but there has long been an argument that reheated meat that was pre-cooked should always be brought to full safe temperature.The general idea is that cooked or not there is bacteria present. If heated to only the 100-120F range, you have reached the temperature of highest active growth of many pathogens, without killing them. Some will argue that this is safe, as long as you eat the item immediately, not let it sit and give time for that bacterial growth to bloom. I would even put credence to this for items which I knew the preparation and handling history, but for prefab type foods, like ground meats and especially poultry, I personally would be reluctant to take risks, I would bring it to temp. There also has always been disclaimers that the reheating to temp rule only applies to if you reheat at all, for instance, medium rare roast beef is often eaten cold as leftover, but the rule stated if you reheat, the reheat to what would have originally be considered a safe temperature, not part way. With something like a prepped burger, again, I personally would not eat it cold, and just thawing it might put you into an unknown zone. I would heat it.  <sep>  Q: How can I cook chicken burger? A: for prefab type foods, like ground meats and especially poultry, I personally would be reluctant to take risks, I would bring it to temp  Q: What other suggestion or recommendation do you have on packaged chicken burgers? A: if you reheat, the reheat to what would have originally be considered a safe temperature, not part way  <sep> FOLLOWUP_Q: What can I use to reheat it?

A: No
****
Q: CONTEXT: I have only seen it used in dahl dishes, presumably because of it's claimed digestive properties. Asafoetida is incredibly pungent; anything more than a pinch seems too much and unpleasant.I think of it as a flavour-enhancer, a natural, Indian MSG rather than a spice in the normal sense. It makes your mouth water quite intensely and seems to stimulate the savory tatse buds (umami). This is lovely when done subtley and kept in the background.Therefore, I suspect you could add small pinches to all kinds of savoury food.  <sep>  Q: In which kind of food items can Asafoetida be used? A: I have only seen it used in dahl dishes, presumably because of it's claimed digestive properties. Asafoetida is incredibly pungent; anything more than a pinch seems too much and unpleasant  Q: Is that why it kills the other spices? A: I think of it as a flavour-enhancer, a natural, Indian MSG rather than a spice in the normal sense. It makes your mouth water quite intensely and seems to stimulate the savory tatse buds (umami  <sep> FOLLOWUP_Q: Are there any foods to use Asafoetida in?

A:
Yes
****