Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`.

Example Input: CONTEXT: Dust all three inclusions (the chips and nuts) and then place half of the plain batter (that has no inclusions added) in the pan(s), add the inclusions to the remaining batter and mix lightly. Pour that batter evenly over the batter already in the pan(s) and bake. Don't cut the pistachios in more than half or they will be too small.  <sep>  Q: How to add pistachios in a white chocolate mudcake A: Dust all three inclusions (the chips and nuts) and then place half of the plain batter (that has no inclusions added) in the pan(s 
Example Output: Should I dust them with flour?

Example Input: CONTEXT: The primary reason is definitely convenience. If you don't want skin and seeds in your sauce, then you have to do some work to avoid it. Yes, it's possible, e.g. passing through a food mill, or blanching and peeling plus retaining only the flesh, but having it already done is a whole lot easier.Passata is usually much thicker too, so it won't need as long a cooking time to reduce into a non-watery sauce as fresh tomatoes. On top of that, you don't have to worry about whether you can find good fresh tomatoes, e.g. if it's winter and they're out of season.Your two cases for comparison seem to overlook this: if you just chop and cook, you'll have skin and seeds in your sauce, as well as excess liquid to cook down, while if you use passata, you won't. (Also, for what it's worth, you'd need pretty giant tomatoes to get the equivalent of 3/4 cup of passata out of one tomato.)Of course, if you don't mind skin and seeds, it's also perfectly fine to simply cook fresh tomatoes and be done with it.Note that you can often get similar advantages from other canned tomato products. In the US, crushed tomatoes are far more common, and a roughly similar texture. (Peeled whole tomatoes, diced tomatoes, tomato sauce, and tomato paste can also be useful depending on what texture you're aiming for.)  <sep>  Q: Why specifically use Passata, rather than tomatoes, in Ragu? A: The primary reason is definitely convenience. If you don't want skin and seeds in your sauce, then you have to do some work to avoid it  Q: Does this affect the authentic taste? A: if you don't mind skin and seeds, it's also perfectly fine to simply cook fresh tomatoes and be done with it 
Example Output: Doesn't the skin and the seeds cook down so much when simmered for hours that they are not even noticeable?

Example Input: CONTEXT: I think grilling is probably a bad plan for duck legs; the fat content is a real danger like you said, and duck legs are tough enough you probably want to confit them or braise them.If you absolutely have to grill them, I would suggest confiting them at 200 degrees for three or four hours first (you could use veggie oil in a pinch) and then resting them in the fridge for a day or so in oil. As for finishing them on the grill, rinse them off gently, re-season if needed, cook flesh side down on a medium heat portion of the grill for a while until mostly heated through, then flip them over on a high heat portion of the grill to crisp up the skin, watching out for flares.  <sep>  Q: Tips for grilling duck legs? A: I think grilling is probably a bad plan for duck legs  Q: What would you recommend as a cooking method to make the meat tender? A: duck legs are tough enough you probably want to confit them or braise them  Q: How long should they be braised for? A: I would suggest confiting them at 200 degrees for three or four hours 
Example Output:
would you recommend any sort of glaze?