instruction:
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:`.
question:
CONTEXT: There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base. It's really about taste and the result you want. Making the stock without vegetables in it will give you a clear broth with a simple pork flavor and the vegetables will be distinct in it. If you add vegetables while cooking the stock and then puree them in your base will be much more vegetable-y, and opaque - the color will be determined by the vegetables added. The pork taste will be a bit more hidden by vegetable flavors. Spices and herbs are 2 separate matters. In general you can overcook herbs very easily but it's hard to overcook spices (although some spices can change during long cooking times). Adding bay (laurel) is one of the exceptions herb-wise. Spice-wise adding at the beginning will make the spice permeate the meat, careful not to overdo it though.Like I said it's all about the look and taste you want.  <sep>  Q: Should I add vegetables and spices in the stock-making stage of pig-knuckle soup? A: There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base  Q: Could I put chilli as a seasoning? A: It's really about taste and the result you want  Q: Maybe I could add some fresh herbs too, or would that be too much? A: In general you can overcook herbs very easily but it's hard to overcook spices (although some spices can change during long cooking times). Adding bay (laurel) is one of the exceptions herb-wise  Q: What root vegetables do you think would work best? A: the color will be determined by the vegetables added. The pork taste will be a bit more hidden by vegetable flavors  <sep> FOLLOWUP_Q: Should I keep the boiled vegetables even though they are over cooked?
answer:
Yes


question:
CONTEXT: You might try reducing the cooking heat a little, say on medium heat. That way, the middle will finish cooking without the outside being overcooked. And usually when you flip a pancake it should be almost entirely cooked through anyway. You want to flip when the bubbles are pretty set on the top.  <sep>  Q: How to ensure that the Pancakes get cooked evenly?
answer:
Yes


question:
CONTEXT: We have a convection oven and almost always use it. I can't remember the last time we didn't use convection. Our model automatically decreases the temperature, so if you set it for 300, then it will heat to 275. Not sure if that is a magic 25 degree number, but it seems to work. Almost all recipes cook time wise as they would with a non-convection oven. Our also has a single and multi-rack mode, and it circulates the air differently in that case. We have NEVER had any problems with the food drying out more with the air circulation as they say that is a common negative.I am sure the effectiveness varies oven to oven, but in our case, we always use it (except for broiling of course).  <sep>  Q: When should I use convection when baking? A: We have a convection oven and almost always use it. I can't remember the last time we didn't use convection  Q: what are some benefits? A: Our model automatically decreases the temperature, so if you set it for 300, then it will heat to 275. Not sure if that is a magic 25 degree number, but it seems to work  Q: which circumstances are better for convection, and which are better for regular bake/broil? A: Almost all recipes cook time wise as they would with a non-convection oven  <sep> FOLLOWUP_Q: what does convection mean?
answer:

No