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:`.
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Question: CONTEXT: Definitely egg white seepage, by the looks of the shape of it you've either over whipped the egg whites OR let them sit for too long before cooking which meant they spilt slightly before going in the oven.Another possibility is the oven wasn't hot enough to begin with OR the environment (kitchen) was too warm. When ever I've cooked meringue I've had the oven on 180 for 10min then turned it off and left the meringue in undisturbed over night. Never had any issue's that way. The only time I've had seepage is when I've beaten my eggs then got disturbed by a check coming on and having to leave the whites for 5-10min before shaping and cooking...  <sep>  Q: What's this odd stuff coming out of my meringue? A: Definitely egg white seepage  Q: What would cause it? A: you've either over whipped the egg whites OR let them sit for too long before cooking which meant they spilt slightly before going in the oven  Q: but I also added some vanilla, probably a bit extra sugar, and baked them at 185 instead of 200 with the door open. A: When ever I've cooked meringue I've had the oven on 180 for 10min then turned it off and left the meringue in undisturbed over night 

Answer: Do you have any other tips?


Question: CONTEXT: I believe that I have made some of those conflicting comments.It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey.It is also really easy to have the gravy turn out inedibly salty if you aren't careful.Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting.I have also read, from reliable sources such as Harold McGee, that gravy is impossible. My own experience would suggest otherwise.  <sep>  Q: Can you make pan gravy if the turkey was brined? A: It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey  Q: DO you think the result could be salty? A: It is also really easy to have the gravy turn out inedibly salty if you aren't careful  Q: What can i do to avoid this? A: Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting 

Answer: Do you know any particular gravy recipe?


Question: CONTEXT: Maybe! There's one big potential issue: panini presses are hinged differently. There's a bit of variation exactly how, but the effect is that the entire top can lift up, so that it can press down flat on whatever you stick in there. Waffle irons are just designed to be filled, so they hinge at the back. If your sandwich is much smaller than the waffle iron, you can put it in the front part (as far from the hinge as possible), and it won't matter too much, but if it takes up a decent fraction of the area, it'll be squeezed pretty tight at the back compared to the front. This will probably make it cook unevenly, and depending on what you've got in there, might squeeze things out.Some panini presses also have better temperature controls than waffle irons, but that's probably not as much of a concern.So I'd give it a shot and see how it works, plan on possibly flipping your sandwich around halfway through, and don't be too upset if it's not pretty!(rfusca's comment above is also good - if you're able to take off the hinge, you'd avoid the whole problem.)  <sep>  Q: Can I use a waffle iron as a Panini press? A: Maybe! There's one big potential issue: panini presses are hinged differently 

Answer:
Will that make much of a difference?