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:`.

Q: CONTEXT: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors.My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks. When I make noodles at home, I almost always start with dashi and fortify with chicken or pork stock. While the aroma of a good dashi is strong, often times it isn't solid enough to feel full-bodied. Try adding other stocks/broths and see where that gets you. Use neckbones and feet if you make your own pork stock.  <sep>  Q: I had delicious Udon soup at a Japanese restaurant, and my attempts to recreate have failed. what am I missing? A: Try adding other stocks/broths and see where that gets you  Q: Would you add chicken, beef, or both? A: it is not uncommon for Japanese restaurants to use multiple broths for layered flavors  Q: What else should I know about it? A: Use neckbones and feet if you make your own pork stock  <sep> FOLLOWUP_Q: Should I use soy?

A: Yes
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Q: CONTEXT: Lay them out on a paper towel overnight so that the skins dry completely. This gives the benefit of keeping the frozen blueberries from sticking together without needing lots of freezer space to do a quick freeze individually on a sheet pan. Then bag in a freezer bag and freeze.Note that whenever you freeze fruit, the liquid will burst the cell walls as it thaws, causing the resulting berry to be mushier. In my experience, frozen blueberries aren't good for eating alone. To bake with blueberries, thaw them by placing them in a mesh sieve or collander and running water over them until the water is clear off the bottom (no pigmentation from the skins, which may color your baked goods) and the berries are thawed. Dry the skins before using in baking.Using these techniques I have not once had any of the 30 pounds of blueberries I froze this summer burst in the freezer and have successfully made many blueberry baked goods from the results.  <sep>  Q: what's a good technique for freezing blueberries? A: Lay them out on a paper towel overnight so that the skins dry completely  Q: Could I put them in the oven at 150 for an hour A: To bake with blueberries, thaw them by placing them in a mesh sieve or collander and running water over them until the water is clear off the bottom  Q: Which way would result in less exploded berries when the water in them freezes? A: Note that whenever you freeze fruit, the liquid will burst the cell walls as it thaws, causing the resulting berry to be mushier  <sep> FOLLOWUP_Q: Is there a reason why the blueberries shouldn't be put directly in the freezer without drying them first?

A: Yes
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Q: CONTEXT: Browning your beef with some flour adds depth of flavor. The flour will act as a thickener, and by coating the meat with it you won't have problems with it clumping and getting little flour balls in your stew. However, unless you are browning the meat before adding to the cooker I would recommend you leave it out as uncooked flour might give your end dish a raw flour flavor. You can thicken it up at the end if you like with a cornstarch slurry.  <sep>  Q: Do I need to coat beef in flour mixture for slow cooked stew? A: Browning your beef with some flour adds depth of flavor. The flour will act as a thickener  Q: do you have any other tips for a good stew? A: You can thicken it up at the end if you like with a cornstarch slurry  Q: What if I don't want my stew that thick? A: However, unless you are browning the meat before adding to the cooker I would recommend you leave it out as uncooked flour might give your end dish a raw flour flavor  <sep> FOLLOWUP_Q: oh .. so I shouldn't use flour? I am confused

A:
Yes
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