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:`.

[EX Q]: CONTEXT: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour. A much more intense lemon flavour is provided by the zest while the juice has the more tart elements (and of course water).If you're just interested in avoiding waste, you can freeze the zest.  <sep>  Q: Are there any reasons not to include the zest when citrus juice is an ingredient? A: the main reason I can think of for not always including it is that it has a slightly different flavour  Q: How does the zest change the flavor? A: A much more intense lemon flavour is provided by the zest 
[EX A]: Is it the same for all citrus fruits?

[EX Q]: 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 
[EX A]: How long should I knead it for?

[EX Q]: CONTEXT: Both crispy and caramelized onions are cooked for a long time, and will be very brown. However, they are cooked slightly differently.Caramelized onions are usually cross-cut on the onion to release its moisture, and then cooked over very low heat in a crowded pan, stirring infrequently, so that they gradually release their sugars and liquid and it turns to caramel. Depending on the onions and desired result, you may even cover them, an add a little liquid and/or sugar. The end result is very soft and very sweet.Arabic-style crispy onions are cut pole-to-pole in order to avoid rupturing cells in the onions. They are then fried over medium heat in an uncrowded pan, stirring regularly. This lets them dry out and become brown and crispy, even burning on thin ends. These onions should be a mix of crispy and chewy, and more savory than sweet.  <sep>  Q: What is the difference between caramelized onions and "crispy onions"? A: Both crispy and caramelized onions are cooked for a long time, and will be very brown 
[EX A]:
Are crispy onions preferable to use for the dish Mujaddara?