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:'.
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Question: CONTEXT: I have only seen it used in dahl dishes, presumably because of it's claimed digestive properties. Asafoetida is incredibly pungent; anything more than a pinch seems too much and unpleasant.I think of it as a flavour-enhancer, a natural, Indian MSG rather than a spice in the normal sense. It makes your mouth water quite intensely and seems to stimulate the savory tatse buds (umami). This is lovely when done subtley and kept in the background.Therefore, I suspect you could add small pinches to all kinds of savoury food.  <sep>  Q: In which kind of food items can Asafoetida be used? A: I have only seen it used in dahl dishes  Q: What exactly is Asafoetida? A: I think of it as a flavour-enhancer, a natural, Indian MSG rather than a spice in the normal sense  Q: Can I use it as a main ingredient? A: This is lovely when done subtley and kept in the background  <sep> FOLLOWUP_Q: Are there any medical benefits?

Answer: it's claimed digestive properties


Question: CONTEXT: The proteins in a fresh egg are too viscous, even when thoroughly beaten, to wash a baked good.The water thins the proteins so you get a nice glaze instead of a layer of scrambled egg.Older eggs have sometimes degraded enough that they don't need the water but it is easier to always add water than to make a subjective judgement on the state of your egg proteins.  <sep>  Q: What's the purpose of adding water to an egg wash? A: The water thins the proteins so you get a nice glaze instead of a layer of scrambled egg  <sep> FOLLOWUP_Q: Many recipes I've seen call for beating a tablespoon###or so of water in with the egg for an egg wash.###What is the effect of adding the water to the egg wash when baking?

Answer: The water thins the proteins so you get a nice glaze instead of a layer of scrambled egg


Question: CONTEXT: All of these are natural colorants but also impart a bit of flavor with them.For the raspberry layer you could use a tiny amount of beet juice to really kick the red.For yellow colors you have a few options. Saffron can work really well though I'm not sure what mango/lime/saffron tastes like. Another organic single ingredient is Achiote, which has an extremely mild sweet flavor. It's used for coloring mac and cheese and most processed cheese.Hope these ideas help.  <sep>  Q: How do i make stronger colors in three part pannacotta? A: Saffron can work really well  <sep> FOLLOWUP_Q: Are there any others?

Answer:
Another organic single ingredient is Achiote, which has an extremely mild sweet flavor