TASK DEFINITION: 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:`.
PROBLEM: CONTEXT: As baka has said, more volatile components of the wine will be released with more wine surface exposed.Also, this not only releases aroma but also helps the wine to "breathe" and oxidize, which is why you open the red wine bottle half an hour before serving it (so that this process starts), and why you might pour the wine into a decanter.This process accentuates the flavors and aromas of the wine. It is not very much necessary with younger, colder served wines (e.g. vinho verde).In young, sparkling wine, a larger glass will disperse the bubbles faster, as well as warming it. This is undesireable, hence the smaller, narrower glasses.Aged white wine should behave similarly to aged red wine, although it doesn't need to breathe as much.  <sep>  Q: Why are red wine glasses wider than white wine glasses? A: In young, sparkling wine, a larger glass will disperse the bubbles faster, as well as warming it. This is undesireable, hence the smaller, narrower glasses  <sep> FOLLOWUP_Q: that's interesting. What about non sparking white though?

SOLUTION: Yes

PROBLEM: CONTEXT: There's two things you really need to control, the moisture of the surface of the beef and the heat / fat content of the pan. Always pat beef down with a paper kitchen towel (or whatever else you use) prior to seasoning it and searing it. It will sear considerably faster if you do this, which results in you having less time per batch for the fonde to burn. The second thing you have to do is keep an eye on when your pan gets back up to temperature after you put your next batch in, and quite possibly lower the heat a bit (and even perhaps add a tiny bit more fat). But there's also the possibility that 3 large batches is just going to be quite difficult using one pan, so you could use two pans, or deglaze the pan after the second batch and save it (not ideal, but better than losing all that flavor).I've never done more than two large pan fulls in a single go (I'd probably use a griddle that sits over 2 burners instead, if I had that much to sear).  <sep>  Q: Searing boeuf bourguignon###What is the best technique for searing several pans full of beef without burning it? A: There's two things you really need to control, the moisture of the surface of the beef and the heat / fat content of the pan  <sep> FOLLOWUP_Q: O.K, thank you. What is the best way to control moisture loss?

SOLUTION: Yes

PROBLEM: CONTEXT: Yes it should - sort of. Your observation is right on point, a very rich dough will tear more easily. (I did the same experiment once myself.) But it will still show some characteristics of the windowpane test: it will stretch smoothly and the "pane" should be very even, not show streaks of thicker and thinner areas. Note that the temperature of your dough and thus the consistency of your fat may have an influence as well. While warm doughs with soft fat will be very stretchy, cool doughs (made with cold ingredients and little yeast for an overnight cold raise) can be less cooperative.If you are familiar with how a "ready" non-enriched dough looks that passes the windowpane test, you will probably recognise the same smoothness in an enriched dough anyway, without performing the test. For this specific recipe, I guess it's the very low hydration that makes the windowpane test difficult and the dough prone to tearing, not the fat.  <sep>  Q: Should enriched doughs pass the windowpane test? A: it will still show some characteristics of the windowpane test: it will stretch smoothly and the "pane" should be very even  Q: My first attempt didn't, how do I get it to pass this test? A: the temperature of your dough and thus the consistency of your fat may have an influence  Q: What temperature should my dough be at? A: warm doughs with soft fat will be very stretchy, cool doughs (made with cold ingredients and little yeast for an overnight cold raise) can be less cooperative  Q: What kinds of soft fat works best? A: it's the very low hydration that makes the windowpane test difficult and the dough prone to tearing, not the fat  Q: Does the amount of time I knead the dough play a factor? A: not show streaks of thicker and thinner areas  <sep> FOLLOWUP_Q: How long should I let the dough rest?

SOLUTION:
No