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:`.
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Question: CONTEXT: Most chicken (or turkey) stock recipes are meant to be fairly neutral in flavor so they can be used in almost any dish. In many culinary traditions, especially those of European tradition, black pepper is appropriate in almost any savory dish.Cloves are an extremely strong and aggressive flavor, which is not traditional in these cuisines.While you could certainly use it in your stock, it would give that warm clove aroma, and you would then want to use the stock only in dishes where that is appropriate.Instead, I would stick to neutral flavors, and if you want clove flavoring, do it when preparing the final dish, not he fundamental stock. You can simmer enough stock for the whatever dish you are making with a few cloves while you are doing your prep on the dish to infuse it, if needed.  <sep>  Q: Can I Use cloves in stocks/broths? A: While you could certainly use it in your stock, it would give that warm clove aroma, and you would then want to use the stock only in dishes where that is appropriate  <sep> FOLLOWUP_Q: What types of dishes do you think it would be appropriate?

Answer: No


Question: CONTEXT: Speaking as someone who's had to prep ahead two garbage barrels of sweet potatoes for a giant gumbo event:If you're just peeling them a few hours ahead, then just hold them whereever. Unlike russet potatoes, sweet potatoes (especially garnet yams) do not turn brown or lose texture on exposure to air.If you're going to be holding them for a couple days, then drop them in cold water and refrigerate it. Or drop them in ice water and add more ice about twice a day (this is what we had to do, it took 2 days to prep all the ingredients). Wrapping them tightly in plastic wrap might also work, but I haven't tried it.  <sep>  Q: How far in advance can sweet potatoes be peeled?###Do they turn brown like normal potatoes do as well? A: a couple days  <sep> FOLLOWUP_Q: How many days 2-3 would be good?###Is there a special way to hold them while peeling them?

Answer: No


Question: 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  Q: What do you do next after that? A: 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  Q: Is there anything I should watch out for when doing this? A: Be very careful not to over cook them the last thing you want, after all that stirring over the bain-marie, is curdled eggs  Q: What will the extra thickness do in this case? A: The extra thickness of your custard helps stop the vanilla seeds sinking to the bottom  <sep> FOLLOWUP_Q: What do I do in cases of making a panna cotta?

Answer:
Yes