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: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute. (If you look up recipes for Thai beef salad you'll find tons of things with fish sauce, and probably not much with clam juice.)You probably want to use less, though, maybe starting with 2-4 tablespoons, though I've seen recipes using more.It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case.  <sep>  Q: What can I use instead of clam juice? A: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute  Q: will the fish sauce have a similar flavor and/or consistency contribution to the recipe? A: You probably want to use less, though, maybe starting with 2-4 tablespoons, though I've seen recipes using more  Q: I'm cooking for somebody who doesn't eat shellfish so is the fish sause safe ? A: It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case  <sep> FOLLOWUP_Q: can ###can I omti the sugar ?

SOLUTION: No

PROBLEM: CONTEXT: Almost any normal sorbet recipe will contain a decent amount of sugar, and strawberries are no exception. I'd guess probably 1/2-2/3 cup per pound of strawberries. Use a substitute if you have an aversion - honey, agave, raw cane sugar, whatever you prefer. (Of course, anything liquid is going to contain some water, and cause a bit of ice, but it's still doable.) A sorbet without any extra sugar, even when frozen normally in an ice cream maker, is going to end up with a very icy texture, which will probably keep you from experiencing the flavor as much. The sugar helps soften it.The other common way to soften a sorbet is alcohol. RosÃ© wine (thank you, David Lebovitz) works quite well in a strawberry sorbet. Vodka can be your go-to liquor for any impromptu sorbet with other fruits, since it'll add alcohol without any flavors that clash. Beyond that, either look for recipes, or look for mixed drinks containing the fruit you're using.You might also be having problems simply because your strawberries aren't that great. Did you freeze them, or were they storebought? If you bought the strawberries yourself, you'd know they were decent before freezing, while not all storebought frozen fruit is as flavorful.Finally, it's possible that your frozen strawberries collected some extra water in the form of frost, which then makes your sorbet icier. If there are obvious big chunks you could scrape them off.  <sep>  Q: How can I improve flavor of Sorbet made in Magic Bullet? A: Use a substitute if you have an aversion - honey, agave, raw cane sugar, whatever you prefer  Q: Can I do a strawberry sorbet? A: strawberries are no exception  Q: Would I use frozen or fresh strawberries for a better result?###So agave would be the best healthy sweetener to add? A: A sorbet without any extra sugar, even when frozen normally in an ice cream maker, is going to end up with a very icy texture, which will probably keep you from experiencing the flavor as much  Q: Do you think lemon would make the sorbet bitter? A: Beyond that, either look for recipes, or look for mixed drinks containing the fruit you're using  <sep> FOLLOWUP_Q: Do you think I would have to pulse the magic bullet as long with fresh strawberries?

SOLUTION: Yes

PROBLEM: CONTEXT: You are making Gianduja - and if you make chocolates out of it, they're Giandujotti - singular form Giandujotto; The name might help you find sources of information.The tempering process will be basically the same (I've seen sources suggest 2Â°C below temperatures for white chocolate temperatures at all times), but keep in mind that it won't be as melt resistant and as such not particularly good for enrobing.  <sep>  Q: I would like to ask if roasted and liquified hazelnuts will negatively affect the tempering of milk chocolate?

SOLUTION:
No