Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`.
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Question: CONTEXT: Rose petals are edible. If you look for rose petal recipes, you will find many creative uses of them, including rice pudding with roses - so your pudding intuition was correct. During colonial American times they were considered a treat. You can candy rose petals with egg whites and sugar - typical cautions about appropriate raw egg white useage applies.Before using your rose petals in culinary applications, make sure to remember what chemicals you used on them. If they've been sprayed with pesticides, you don't want to be eating them.  <sep>  Q: How can I use roses in cooking? A: ou can candy rose petals with egg whites and sugar 

Answer: Do you think I can uses the roses to make rose water?


Question: CONTEXT: Flour (+ water, either directly or from other ingredients such as egg white) gives the pastry structure. As you knead the flour, the gluten network develops and results in elasticity. When cooked, water evaporates from the dough leaving a rigid gluten skeleton. Fat does not mix with water and thus stay in blobs in between the gluten network. This weakens the gluten structure, making the pastry crumble.For this reason, you often see in recipes for shortcrust to avoid overmixing the fat. Buttery biscuits such as shortbread crumble more than crackers, which have more water. The same rationale applies to puff pastry. The thin fat layers are impermeable, so water steam gets trapped and exercise pressure upwards, lifting the pastry up.Quoting @GdD in the comments, the punchline is:more fat = crumblier, less fat has more structure.  <sep>  Q: How does altering the fat-to-flour ratio affect the pastry? A: Fat does not mix with water and thus stay in blobs in between the gluten network. This weakens the gluten structure, making the pastry crumble  Q: Is it better to be dry or gooey? A: As you knead the flour, the gluten network develops and results in elasticity. When cooked, water evaporates from the dough leaving a rigid gluten skeleton 

Answer: What is the ratio of fat to flour ratio that is standard?


Question: CONTEXT: In my experience, rice can be cooked in any pot. I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other.For myself, I've done it in good "induction-able" steel pots, as well as huge (navy galley) aluminium pots, and a couple of low-quality stainless steel things too. They're all fine.Normally, as soon as the pot is at/near boiling, turn the heat down to a low setting and leave it in the pot until it's ready. Then take it off the heat, but leave it covered (don't peek) for another five minutes.Generally, once you've added the water, you put the lid on. You only start the timer when it's boiled and you turn it down, though. That's probably why a glass lid is better, so you can see the boiling. It's not critical to the process, though.  <sep>  Q: Do I need a specific pot to cook Japanese-style rice? A: In my experience, rice can be cooked in any pot  Q: So how can I cook Japanese Style rice ? A: I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other 

Answer:
Should I add any special ingredients to it ?