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:'.

[Q]: CONTEXT: Steaming generally doesn't make meat juicier -- it is just as easy to dry out a piece of meat with wet heat as it is with dry heat, if not easier.There are two things that you can do to make your turkey juicier. The first is a brine, which Elendil suggests above. The second is to make sure you aren't overcooking. I'd suggest using a probe thermometer and pulling the tenderloin when it is at around 160F and letting it coast to your target temperature of 165F.  <sep>  Q: should I use steam to make a dry turkey juicier? A: Steaming generally doesn't make meat juicie  <sep> FOLLOWUP_Q: what does steaming do?
[A]: it is just as easy to dry out a piece of meat with wet heat as it is with dry heat, if not easier


[Q]: CONTEXT: No, the fat will not render at about 50 C (122 F).However, you said core temperature, which implies the surface temperature will be higher assuming you are not cooking in a 50 C oven (which you should not, for safety reasons). If you are pre-cooking the steak at, for example 120 C (250 F), the surface will be hotter by the time the center reaches your target temperature, so you may get some rendering.Still, there is a quite simple answer: trim the excess fat. What remains should char and develop a good flavor when you sear it on the grill.  <sep>  Q: will the fats render when the steak is being slow cooked at low temperatures? A: the fat will not render at about 50 C (122 F  Q: When will fat render ? A: at, for example 120 C (250 F), the surface will be hotter by the time the center reaches your target temperature, so you may get some rendering  <sep> FOLLOWUP_Q: is there any other way to render the fat without going to such high temperature ?
[A]: trim the excess fat. What remains should char and develop a good flavor when you sear it on the grill


[Q]: CONTEXT: If the yeast isn't out of date then the most likely sounding culprit is the temperature of your water. It should be between 105-110. If it's too cool then you won't activate the yeast and if you get it too warm you'll start to kill it.Another possible case can be when you're adding the salt. If it's going in before or at the same time as the sugar you will arrest the gas production and activity of the yeast.Get the yeast, sugar, water mixture going first and create a shaggy dough with your flour. Add the salt as you're starting to bring the dough together so that it doesn't act too quickly to arrest the yeast development.If you keep your flour in the freezer or refrigerator, make sure it has come to room temperature before adding it to the water or the chill of the flour will de-activate the yeast.  <sep>  Q: Why does my pizza dough rise so inconsistently? A: If the yeast isn't out of date then the most likely sounding culprit is the temperature of your water  Q: What's the right temperature? A: t should be between 105-110  Q: What happens if it's too cold? A: If it's too cool then you won't activate the yeast  <sep> FOLLOWUP_Q: What happens if it's too hot?
[A]:
if you get it too warm you'll start to kill it