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:'.

[EX Q]: CONTEXT: Nutrition itself is off-topic. However, keep in mind the following:There are many compounds in tea leaves and some dissolve early, and some a little later. At some point (around 5-10 minutes of steeping at ~95Â°C), you will lose majority of the 'good stuff' and continue picking up less desirable compounds. You will notice that while colour might persist, the taste will be come less and less desirable. In some cultures re-using tea leaves is considered a faux-pas because of this.If you find your tea to be too strong after steeping, the best thing is to reduce the amount of leaves for the next time; as opposed to steeping them multiple times.  <sep>  Q: Steeping green tea leaves - how many times can I steep them, and do they lose flavanoids over steeps? A: There are many compounds in tea leaves and some dissolve early, and some a little later  <sep> FOLLOWUP_Q: When I pour my tea, if it's colored still, does that mean I am still getting flavanoids from the leaves?
[EX A]: You will notice that while colour might persist, the taste will be come less and less desirable. In some cultures re-using tea leaves is considered a faux-pas because of this

[EX Q]: CONTEXT: Those at the store should be heavy and 2/3 full of milk or more. So shake them and listen, and also judge the weight, holding them in one hand.Once you buy a coconut, place it between a rock or three. Make one slice with a large heavy knife to remove the top and the top hull inside the outer hull. Pour out the milk and chill if you wish. Then cut the coconut in half. Scoop out the meat. It should be firm but soft. Place that on a plate or eat with your hands.When harvesting, after dropping a bunch of coconuts, you select the ones whose outer hull is 1/3 to 1/4 brown. Those you sell locally. The green ones you take to the road to sell to the waiting trucks. Those are for shipment. All extra coconuts should be saved for making coconut rum. The outer and inner hulls are saved for cooking and coconut charcoal. Any that drop from the tree and split open go into the rum also, or can be used as pig fodder.  <sep>  Q: My last coconut tasted like soap--how do I avoid this? A: Those at the store should be heavy and 2/3 full of milk or more. So shake them and listen, and also judge the weight, holding them in one hand  <sep> FOLLOWUP_Q: Should I look for a particular size coconut?
[EX A]: should be heavy and 2/3 full of milk or more

[EX Q]: CONTEXT: Personally the only way I've ever achieved a good suspension of vanilla in my BrÃ»lÃ©e's is by cooking the custard over a bain-marie until thick and... custard like. Once it's nice and thick I'll then pour it into my molds and then bake them for 10-15 min at around 110Â°c just to finish off. Be very careful not to over cook them the last thing you want, after all that stirring over the bain-marie, is curdled eggs. The extra thickness of your custard helps stop the vanilla seeds sinking to the bottom. However, you will still get a little sink-age.The trick for Pannacotta, is to stir them as they begin to set. Or to whip them after they have set and then stick them back in their molds and chill again. This also helps make your Pannacotta lighter and aerated.  <sep>  Q: Is there a way to forestall vanilla bean marrow falling to bottom of crÃ¨me? A: Personally the only way I've ever achieved a good suspension of vanilla in my BrÃ»lÃ©e's is by cooking the custard over a bain-marie until thick and... custard like  <sep> FOLLOWUP_Q: Do they fall to the bottom once in the oven?
[EX A]:
The extra thickness of your custard helps stop the vanilla seeds sinking to the bottom. However, you will still get a little sink-age