Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`.

Q: CONTEXT: I make bacon and other cured meats frequently. I find that the amount of liquid released from pork belly varies. That is not a useful measure of how the cure is proceeding. Bacon, in particular, is usually cooked after the cure, so I don't worry too much. I use the salt-box method, coat the belly in cure mixture, place in large zip lock, place in container slightly larger than belly and put in fridge. Flip every day or so for a week. What I look for next is a firming up of the belly. I pinch it. If it has firmed up after a week, I move on to hot smoking (or you could use your oven). If it still feels soft, I give it another day or two.  <sep>  Q: how much juice should come out when curing pork belly for bacon? A: I make bacon and other cured meats frequently. I find that the amount of liquid released from pork belly varies  Q: How will i know if the pork belly is curing properly? A: That is not a useful measure of how the cure is proceeding. Bacon, in particular, is usually cooked after the cure, so I don't worry too much  Q: How much salt should i use? A: I use the salt-box method, coat the belly in cure mixture, place in large zip lock, place in container slightly larger than belly and put in fridge  Q: How long should i leave it in the fridge? A: Flip every day or so for a week. What I look for next is a firming up of the belly 

A: Should I include anything else besides salt during curing?
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Q: CONTEXT: Yes. Water boils at about 212F (100C) and meat is cooked from 140F to 160F. If you left the meat in there for a very long time it would eventually approach 212F and start to get tough.The time that they give you is going to be the time it takes to ensure that the meat is safe to eat. Generally I like it to be closer to the rare side as it is more tender that way.  <sep>  Q: Will meat overcook in a boiling water pot? A: If you left the meat in there for a very long time it would eventually approach 212F and start to get tough 

A: How long should I cook small cuts of steak to "medium"?
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Q: CONTEXT: Leaving any sort of sugar confection in the fridge (as it will out of the fridge also, but to a lesser extent) will soften the sugar after a prolonged period due to the moisture in the air. However, putting it in the fridge for a short period of time will simply speed up the cooling process as you put in your question.  <sep>  Q: Can I cool my toffee in the fridge? A: Leaving any sort of sugar confection in the fridge (as it will out of the fridge also, but to a lesser extent) will soften the sugar after a prolonged period  Q: is cooling the toffee in the fridge as good as room temperature? A: putting it in the fridge for a short period of time will simply speed up the cooling process 

A:
does putting it in the fridge speed up the cooling process?
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