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:`.

Input: Consider Input: CONTEXT: Yes, ceramic knives are the "new thing," but that doesn't make them superior. The problem with ceramic knives is that you can never sharpen them, and, as mentioned in the comments, they may chip. Don't get a ceramic chef's knife or paring knife; the answer to your question is zero.If you really want a ceramic knife, then buy a ceramic bread knife, although you won't be getting any extra performance for the money.Ceramic blade mandolines, however, are great. The ceramic blade will be sharper and hold the edge longer than a steel mandoline, and since you don't sharpen a mandoline anyway, it doesn't matter that ceramic doesn't sharpen. Note, a separate, and good, question would be "what knives do I need?" The answer is it depends, but I concur that you should not buy a "set" of knives.  <sep>  Q: How many ceramic knives do I want? A: the answer to your question is zero  Q: Oh really? I've always had stainless steel...why are they not superior? A: The problem with ceramic knives is that you can never sharpen them, and, as mentioned in the comments, they may chip 

Output: So, you buy them, they come sharp but then through use, they get dull and become useless and you have to throw away??


Input: Consider Input: CONTEXT: With chicken and turkey, the most important "trick" to cooking it is to make sure the dark meat gets done before the white meat dries out, and to make sure the skin crisps up somewhat.Duck is all dark meat, and has a thick layer of fat that must be rendered out. There is not a lot of danger in drying out the breast meat like with a chicken.Like Martha said, it's best to make a few shallow cuts in the skin over the breast (don't go all the way through to the meat) to help the fat render out. A simple (western) roasted bird would be cooked at 350Â°F for about 1 hour 45 min, with the oven turned up to 500Â°F for another 15 minutes to crisp up the skin. There is a LOT of fat rendered out, so it's best to roast in a sturdy roasting pan, on a rack (so it doesn't sit in the fat), and drain the fat about an hour into cooking (save the fat, though; it's delicious).Personally, I think duck is easier to cook, but it's definitely different from roasting a chicken.  <sep>  Q: Differences between cooking a whole duck vs chicken or turkey? A: With chicken and turkey, the most important "trick" to cooking it is to make sure the dark meat gets done before the white meat dries out, and to make sure the skin crisps up somewhat 

Output: what other things should be considered when cooking duck?


Input: Consider Input: CONTEXT: The professional (read: industrial) solution would be maltodextrin powder. It is rather tasteless, has good solubility in liquids, and doesn't change much texturewise. In homemade spice mixes, the popular filler solution are dried breadcrumbs of a very small size (like breadcrumbs for schnitzel breading). They are noticeable, because the mix gets gritty, but the consensus among those who do it is that this is a feature, not a bug. They could also slightly thicken a wet dish (soup, stew), but present no problem when strewn over dry food. You can also use a nut flour made of nuts without much of an own taste, like apricot kernels or low quality overdried almonds. Again, this will be somewhat gritty, but not as hard as the breadcrumn solution.  <sep>  Q: What would make a good, flavorless extender/filler for my spice mix? A: The professional (read: industrial) solution would be maltodextrin powder 


Output: Is maltodextrin powder known by any other names?