Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.

Q: CONTEXT: So, just answering the new part of the question:You can simply season "over the top" of the existing seasoning. To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again. This will fill in the "holes" in your seasoning and you'll be able to use the pan again.However, you will also end up with somewhat rough, uneven seasoning on the bottom. This will make things more likely to stick than if you completely reseasoned the pan. You can improve this by scrubbing the bottom of the pan with a mixture of course salt and oil. This will "sand down" the seasoning without completely removing it.You should also ask yourself if maybe the original seasoning of the pan wasn't faulty, given that some of it already scrubbed off.  <sep>  Q: how do i repair the seasoning on a cast iron pan? A: You can simply season "over the top" of the existing seasoning. To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven  <sep> FOLLOWUP_Q: Would re seasoning strip the previous existing seasoning?

A: This will fill in the "holes" in your seasoning and you'll be able to use the pan again
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Q: CONTEXT: This will also water down the flavour of the soup. Depending on the type of soup you are making you may have some cooking liquid left over which would be far preferable to plain water.In fact it's not a bad idea to start with a little more cooking liquid than necessary. Use a fine-mesh sieve to separate the soup ingredients from the cooking liquid. You can then re-introduce the cooking-liquid a bit at a time until you arrive at the right texture. That gives you a margin of error.Adding milk, cream or sour cream are also possibilities, again, depending on the soup.  <sep>  Q: Can I adjust soup texture right before serving? A: Adding milk, cream or sour cream are also possibilities, again, depending on the soup  Q: What is the best additive to improve with out taking away?###Is there anything I can do to help before the texture is off? A: Use a fine-mesh sieve to separate the soup ingredients from the cooking liquid. You can then re-introduce the cooking-liquid a bit at a time until you arrive at the right texture  <sep> FOLLOWUP_Q: Should I add more flavor after adding the additive?###Will this always work? ###What aspects change after adding the additive?

A: This will also water down the flavour of the soup. Depending on the type of soup you are making you may have some cooking liquid left over which would be far preferable to plain water
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Q: CONTEXT: I haven't seen your recipe, but from looking at others, steamed pudding takes on the order of a couple hours of steaming. Doing it in the oven won't be any faster or less boring than steaming it - it may even be slower, since heat transfer from steam is pretty efficient. 45 minutes at 120Â°C would probably leave it undercooked, and if you cook at a higher temperature, you'll be missing the point - steaming for a long time lets it cook slowly and more evenly. You could work out how to cook it hotter and faster, but it wouldn't be a steamed pudding anymore, it'd be a "normal" pudding.If you want to do it in the oven, you should use a water bath to keep it from getting too hot - put the vessel with the pudding into a larger vessel, and add water to come most of the way up the sides of the pudding. Then you can increase the temperature of the oven, perhaps to 150-175Â°C, without overheating the pudding. But I doubt you'll be able to get the cooking time very much less than the original cooking time with steam without significantly changing the results.Finally (thanks Elendil), steaming helps keep the pudding moist, and an oven even with a water bath is not a terribly humid environment, so it might still be drier than desired. Covering tightly, and possibly adding a tiny bit more liquid, might help with that.  <sep>  Q: Is it okay to bake caramel pudding rather than steaming it? A: steaming helps keep the pudding moist, and an oven even with a water bath is not a terribly humid  <sep> FOLLOWUP_Q: What if i put a pan of water in the oven?

A:
adding a tiny bit more liquid, might help with that
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