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:`.
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Question: CONTEXT: I don't think this has a single answer: The amount of alcohol would depend on the alcohol content of the soaking liquor or liqueur, soaking time, temperature of chocolate, and how thick the strawberry was. I suspect uncut strawberries would take at least several days to fully absorb alcohol and reach equilibrium, but the surface should take up alcohol fairly quickly. If they are cut up, exposing the more porous interior, I imagine an overnight soak would be sufficient to reach maximum alcohol content. The enormous, bloated mutant strawberries you sometimes see at stores could take considerably longer than others to absorb their maximum alcohol. Alcohol is much more volatile than water, so the immersion in warm, melted chocolate would remove some alcohol, but once the chocolate cools, it should trap any remaining content.The flavor of alcohol is easily masked by other flavors at under 20% content; this could explain why your friend didn't taste it, but you did. It's quite possible the strawberries packed a sobriety-busting punch, but it was disguised by the chocolate and fruit tastes.  <sep>  Q: How much alcohol remains in strawberries soaked in alcohol? A: The amount of alcohol would depend on the alcohol content of the soaking liquor or liqueur, soaking time, temperature of chocolate, and how thick the strawberry was  <sep> FOLLOWUP_Q: if it was, say, vodka, how much would remain?

Answer: No


Question: CONTEXT: Technically, this is "buttermilk" - the milk left over from churning butter.Of course, this is sweet buttermilk, so it won't really work for most recipes calling for buttermilk (they assume the cultured version, which is acidic, and has that purpose in recipes).For sweet buttermilk, you can just drink it. You can use it in cooking, much like milk - perhaps closer to skimmed milk, since much of the fat (butter) has been removed. You could maybe make cheese with it, if you want, though it will be a lower fat cheese.You can take your chances making cultured buttermilk the old fashioned way (leave it until it's "soured"), if you don't mind the risk. You can culture your own buttermilk - I've had success taking regular store bought buttermilk, and adding a glug of that to milk to culture it (or pouring milk into the freshly emptied bottle and letting it sit), or else you can find the actual culture used (look for places with cheesemaking cultures as a starting point and refine your search from there). The last may only be worthwhile if you're planning to make buttermilk regularly, otherwise it's a lot of effort for a one-time product.  <sep>  Q: What to do with leftover cream after churning butter? A: You can use it in cooking  Q: What could I make with it?###Anything besides cheese?###Is it basically just milk? A: You can culture your own buttermilk  Q: Is butter milk just a buttery milk that you just drink? A: Technically, this is "buttermilk" - the milk left over from churning butter  Q: How do you do that? A: I've had success taking regular store bought buttermilk, and adding a glug of that to milk to culture it (or pouring milk into the freshly emptied bottle and letting it sit  <sep> FOLLOWUP_Q: How much is a glug?

Answer: No


Question: CONTEXT: A good quality ($20 or so) sweet Port, Madeira, or Sherry could be lovely, and add a delicious flavor note of its own. Make sure it's something that tastes good by itself, with a flavor that appeals to you, complimenting a piece of cake.Note that these are so-called "fortified wines" â they are distilled to a higher alcohol content. Historically, this was done to achieve a long shelf-life without preservatives, so they're more like spirits. Unlike regular "corked" wines, an opened bottle of fortified wine can last a long time, so the cork is made as a stopper that can be easily resealed.I don't think you'd get good results with a moscato or such. I also wouldn't skimp and buy a cheap (e.g.: Taylor) bottle of Port â that would be like using cheap, imitation vanilla extract! Spending $30 to get a high-quality flavor that you enjoy, is money well spent.This kind of wine typically comes in both sweet and dry variants. If you're making an entrÃ©e sauce, you probably want a dry wine. For fruitcake, be sure to select a sweet variety. Sometimes, they're not specifically labeled "dry" or "sweet", so you need to read how it's described the label, or ask your vintner for a recommendation.  <sep>  Q: Can I soak dried fruit in sweet wine instead of liqueur for use in fruitcakes?###The recipes for fruitcake that I've looked at say to soak the dried fruit in brandy, rum, etc., i.e., something with a high alcohol content.### I've been using liqueur which works well. I was wondering if using a sweet wine would work A: A good quality ($20 or so) sweet Port, Madeira, or Sherry could be lovely, and add a delicious flavor note of its own  <sep> FOLLOWUP_Q: Any other suggestions for me?

Answer:
Yes