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: It is is almost impossible for chocolate to mold as it doesn't have any moisture, required for mold growth.There are two types of bloom:Sugar bloom -- wipe the chocolate with a wet finger, it will dissolve.Fat bloom -- wipe the chococolate with a dry finger, it will feel waxy or greasyEither tends to look like a chalky coating, not very thick, definitely not fuzzy (like mold).  <sep>  Q: How do you know if whitish chocolate has bloom? A: Either tends to look like a chalky coating, not very thick, definitely not fuzzy  Q: What are other signs that the chocolate is spoiled? A: Sugar bloom -- wipe the chocolate with a wet finger, it will dissolve  <sep> FOLLOWUP_Q: Will the chocolate taste different if it's spoiled?

A: No
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Q: CONTEXT: I've struggled with this issue as well because I live in a moist climate and instant espresso powder cakes up on me between uses.Generally recipes which use instant espresso power are trying to add a kick of bitter and roasted flavors to deepen chocolate flavors and make them richer. You can try substituting instant coffee 1:1, but the flavor of the baked good will certainly suffer a loss of richness. Increasing the amount of instant coffee, however, would likely add more bitter or acidic flavors -- and caffeine -- to the cookie or cake than you want. Also, instant coffee takes longer to dissolve, so it needs to be added straight to a liquid.There's no real way to substitute liquid coffee in most recipes, such as chocolate cookie or brownie recipes, because the recipe has no water in it in the first place. In the rare recipes where there is water, you could substitute strong-brewed coffee for an equal quantity of water+espresso powder, and this would likely work fairly well.So, summing up: there's no really good substitute for instant espresso powder in recipes which call for it that I've found with some significant experimentation. Hopefully someone else has had better ideas than me.  <sep>  Q: Instant espresso powder substitutions? A: you could substitute strong-brewed coffee for an equal quantity of water+espresso powder  Q: I don't have the powder, thats what I'd like to substitute. A: You can try substituting instant coffee 1:1, but the flavor of the baked good will certainly suffer a loss of richness  <sep> FOLLOWUP_Q: Is the quick dissolve what makes it desirable?

A: No
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Q: CONTEXT: If a lid doesn't have a vent and the pot does not have any sort of locking mechanism like a pressure cooker, then the pressure of the steam inside will lift the lid off the pot and steam will escape. That was the "dancing" of the lid that you experienced. Venting holes in a lid just let some steam escape so the lid doesn't bang around, having a vent hole or not wouldn't make your idli's sticky.  <sep>  Q: When lids have a space that you can open slightly on top is that for steaming? A: If a lid doesn't have a vent and the pot does not have any sort of locking mechanism like a pressure cooker  Q: Do they need to have both, a cover vent and locking mechanism, for it to be done properly? A: pressure of the steam inside will lift the lid off the pot and steam will escape. That was the "dancing" of the lid that you experienced  <sep> FOLLOWUP_Q: Can you use a pan with a lid to steam food?

A:
No
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