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:`.

[Q]: CONTEXT: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours. A good, heavy, screaming hot pan is required. Oil the steak, not the pan, with vegetable or groundnut oil (olive oil will burn), and baste with butter towards the end for extra flavour.If your steak is thick, you might try a reverse sear - roast the steak at about 150Â°C until the centre is 10Â°C off your desired doneness level (if you don't have a digital probe thermometer, invest the small amount they cost, it is completely worth it), then sear the outside on your mega hot pan. This avoids you having to overdo the outside just to get the inside right.  <sep>  Q: Is it better to fry or grill a steak? A: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours  <sep> FOLLOWUP_Q: I have been told that frying it would make it tastier, but is it healthier to grill or fry?
[A]: No


[Q]: CONTEXT: I assume you're making normal maki (nori side out) and not California rolls.Are you leaving a 1/2 inch or so of blank nori (no rice) on the outside edge (the edge that you roll last)? If you slightly wet the bare edge of the nori with a little water on your finger it should help it stick together.  <sep>  Q: Why are my sushi rolls opening up?
[A]: Yes


[Q]: CONTEXT: I would strongly suggest not pouring cold or any other kind of water on pasta; it will rinse the delicious starches off its surface, which would otherwise help your sauce cling to it.To counteract the negative consequences of overcooking due to remaining heat (which, as belisarius suggests in his answer, is the reason other stuff is often rinsed with cold water), just serve it immediately. You want to have the sauce (hot and) ready just before your pasta is, so you can drain the pasta, mix with the sauce, and put it on the table.  <sep>  Q: Should I pour cold water on pasta after cooking it? A: I would strongly suggest not pouring cold or any other kind of water on pasta  Q: Why is that? A: it will rinse the delicious starches off its surface, which would otherwise help your sauce cling to it  Q: Any other advice for boiling pasta? A: ust serve it immediately  <sep> FOLLOWUP_Q: What other information about pasta should I know?
[A]:
No