instruction:
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:`.
question:
CONTEXT: You are better off making the crumpets in advance and then reheating them. The rising agent in crumpets is usually bicarbonate of soda or baking powder, and so the batter can't be 'held' in the fridge like a yeasted batter - it would be very dense if you left it too long.So, make the crumpets, then reheat them. I'd suggest using the toaster - this is how crumpets are sold and prepared in the UK. Make sure you have plenty of salted butter on hand too!  <sep>  Q: Can I make crumpet batter in advance? A: You are better off making the crumpets in advance and then reheating them 
answer:
How long do I reheat them?


question:
CONTEXT: In the fridge, an hour should not be a problem, but could still end up bitter depending on the kind of onion used. Usually, Marinades, Pestos etc. that use mashed onions and/or garlic taste best if they are made the way the name "Pesto" suggests: Cutting stuff very fine, then using a mortar and pestle. Most explanations WHY that is the case have to with the fact that blenders tend to disintegrate cell walls with relatively rough cuts of a fast but half-sharp or blunt blade, releasing more enzymes etc. from the cell walls as opposed to from the cell contents. These are plausible, since some of the compounds in different parts of onion cells are known to actively react when the onion is disintegrated.Also, try adding oil (which you often want in a marinade anyway. No unrefined olive oil in a blender, though - that is known to get bitter!) while mortaring or blending - this will help extract flavor compounds and probably provide some oxidation protection.There is a well known marinade working with onions, garlic etc: Bulgogi marinade.  <sep>  Q: How long can blended onions stay relatively fresh? A: In the fridge, an hour should not be a problem, but could still end up bitter depending on the kind of onion used 
answer:
What does TVP stand for?


question:
CONTEXT: A vegan is not going to eat your pan, just the food that was made on it. As no animals were harmed in the making of your pan (well, probably but how would you know) the pan itself wouldn't be an issue. Of course if a tiny bit of pan seasoning could go into the food, however anything else used in the preparation of the meal like cutting boards could cause a small amount of meat product to go into the food as well. Your kitchen is not vegan, and if a vegan has a problem with that they should not come over for a meal. I'd be extremely surprised if the subject of your pots and pans came up to be honest, vegans I know appreciate people going to the effort of making a vegan meal for them.  <sep>  Q: Is cast iron skillet suitable for vegans? A: A vegan is not going to eat your pan, just the food that was made on it  Q: But if the pan had been seasoned with lard wouldn't it go against a vegan code of ethics to eat food prepared in that pan? A: Your kitchen is not vegan, and if a vegan has a problem with that they should not come over for a meal  Q: Is it ok to trick your vegan friends? A: As no animals were harmed in the making of your pan (well, probably but how would you know) the pan itself wouldn't be an issue  Q: Whether they know what you did or not, don't you run the risk of being a horrible person for serving them something you know was seasoned with dead animal? A: Of course if a tiny bit of pan seasoning could go into the food 
answer:

Wouldn't it just be easier to find another pan?