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:`.

[Q]: CONTEXT: Ok, first of all make sure you are getting French or Italian truffles, not Chinese or Oregon. Some people like the latter but they are quite a bit different. Black truffles do well cooked, while white truffles are usually only used shaved raw over a dish. When I use them, I like to use them in a situation where I will really be able to taste them. A few classic ideas are an omelette, risotto, or pasta with a cream sauce. Those all carry the flavor and aroma of truffles very well. Chop some of it very fine and put it in the dish and then slice the rest paper thin (with a mandoline if possible) over the finished food right before serving.  <sep>  Q: What should I look out for when cooking with truffles? A: first of all make sure you are getting French or Italian truffles, not Chinese or Oregon  Q: What is wrong with Chinese or Oregon truffles? A: but they are quite a bit different 
[A]: What makes French and Italian truffles better?


[Q]: CONTEXT: It sounds very much like you didn't manage to completely dissolve the sugar. It's also possible to get a bad texture from ice crystals in your ice cream, but I don't think you'd describe it as gritty or sandy, just icy.It can be rather difficult to dissolve that much sugar in liquid, especially if it's cold straight from the fridge. You might want to try heating it gently and stirring, and being careful to go until there's no undissolved sugar hiding at the bottom. That does make the chilling take a bit longer, probably more like 4-8 hours or overnight, not just 1-2 hours. But in my experience heating to dissolve is pretty much standard in ice cream recipes, presumably because it's about the only way to do it easily.  <sep>  Q: Homemade ice cream has texture that is gritty, sandy do you know why? A: It sounds very much like you didn't manage to completely dissolve the sugar  Q: I followed the recipe it said use a hand mixer on low until sugar is dissolved did I do it wrong? A: It can be rather difficult to dissolve that much sugar in liquid, especially if it's cold straight from the fridge  Q: How do I dissolve it better? A: You might want to try heating it gently and stirring, and being careful to go until there's no undissolved sugar hiding at the bottom  Q: Anything else? A: n my experience heating to dissolve is pretty much standard in ice cream recipes, presumably because it's about the only way to do it easily  Q: How long do you refrigerate it? A: probably more like 4-8 hours or overnight 
[A]: I only did it for 1 to 2 hours per my recipe do you think that did it?


[Q]: CONTEXT: Increasing the amount of yogurt and/or banana mash should work best, the former having a more noticeable difference. You might have to experiment to get the amount right, but I'd suggest starting with an additional 1/4 cup of yogurt or banana mash. You could try more date puree as well but that might make the muffins too thick.  <sep>  Q: I'm trying to add moisture to gluten free muffins, should I use Date puree or Banannas? A: Increasing the amount of yogurt and/or banana mash should work best, the former having a more noticeable difference  Q: What about melted butter or Potato starch, would either of those work? A: You might have to experiment to get the amount right, but I'd suggest starting with an additional 1/4 cup of yogurt or banana mash 
[A]:
I also have Buckwheat flour, I heard that could improve moisture what do you think?