instruction:
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:`.
question:
CONTEXT: Use part of the shell you just cracked to scoop it up; it will attract the broken bit.Also, if you frequently end up with bits of shell in your eggs, you should revise your cracking technique. Eggs should be cracked on a flat surface (countertop or plate) not a sharper surface like the edge of a bowl.  <sep>  Q: I was wondering how to remove bits of egg shell from a cracked egg? A: Use part of the shell you just cracked to scoop it up; it will attract the broken bit  Q: Is there anyway I could do to prevent these egg shells from getting in the egg in the first place? A: if you frequently end up with bits of shell in your eggs, you should revise your cracking technique  Q: Well how should I crack them then? A: Eggs should be cracked on a flat surface (countertop or plate) not a sharper surface like the edge of a bowl.  <sep> FOLLOWUP_Q: Is there any other way to remove the egg other than using the shell itself?
answer:
No


question:
CONTEXT: Increasing the amount of yogurt and/or banana mash should work best, the former having a more noticeable difference. You might have to experiment to get the amount right, but I'd suggest starting with an additional 1/4 cup of yogurt or banana mash. You could try more date puree as well but that might make the muffins too thick.  <sep>  Q: How do you add moisture to gluten free, egg free muffins? A: Increasing the amount of yogurt and/or banana mash should work best  <sep> FOLLOWUP_Q: What about increasing the amount of butter?
answer:
No


question:
CONTEXT: This should be no problem. It is basically the same process as making a vinaigrette, only using water instead of vinegar, and lecithin instead of mustard. Here's how I would go about it. Let's say you have 1 cup of oil to emulsify. Go buy soy lecithin at a health food store. Take 1/2 cup of water, and dissolve 1 teaspoon of the soy lecithin in it. Use a blender or immersion blender. With the blender running, slowly drizzle in the cod liver oil. It will emulsify - the oil will disperse into ultra-fine droplets in the water, and presumably the taste will be both diluted and somewhat hidden by being locked up in little droplets. If this doesn't work, you just need more lecithin, so dissolve a bit more in another 1/4 cup of water and drizzle the whole thing back in to the blender.Naturally you'll want to take 50% more, since the oil is now only 2/3 of the volume.Those other ingredients are for flavor and anti-oxidation, not needed for the basic thing you are trying to accomplish.  <sep>  Q: How can I emulsify cod liver oil, or otherwise mask its taste? A: It is basically the same process as making a vinaigrette, only using water instead of vinegar, and lecithin instead of mustard  Q: Is there a way for me to make a similar product at home from raw cod liver oil? A: Go buy soy lecithin at a health food store. Take 1/2 cup of water, and dissolve 1 teaspoon of the soy lecithin in it. Use a blender or immersion blender  <sep> FOLLOWUP_Q: Do you have any other suggestions for how I can consume cod liver oil without having to taste it, or it giving me bad breath?
answer:

No