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:`.

Ex Input:
CONTEXT: While I suspect that the formula is mostly reliable if you repeat the experiment with the same person, I found the individual heat sensitivity varies a lot. Most professional cooks and seasoned homemakers can handle (pun intended) higher heat than those who rarely expose their hands to high temperatures. In our home, weâve had heated discussions about whether the dishes in the just finished dishwasher are too hot to touch or not. And this is just one example.If you exclude the differences between individuals, using your own handâs heat sensitivity to gauge a temperature range is absolutely possible (as long as a few degrees donât matter). It takes time and practice - which is usually described as âexperienceâ. I personally donât think in âdegreesâ though, but more in categories like âtoo coldâ / âshould be okâ / âtoo hotâ and a few steps in between. So in short, if you need a precise temperature, get a thermometer. If you are still working on judging by hand, either get a thermometer or plan a few trial-and-error loops. And sometimes the exact temperature is not important for a recipe to work.Using the X-time at Y-distance formula may work, if your heat sensitivity is similar to the authorâs.  <sep>  Q: How accurate is the hand technique for grilling? A: While I suspect that the formula is mostly reliable if you repeat the experiment with the same person, I found the individual heat sensitivity varies a lo 

Ex Output:
How many inches should you hold your hand above the grill o know the temperature?


Ex Input:
CONTEXT: It won't turn bad, in fact it may make it last longer. You may have madeira-ized it (see below)Madeira wine is known for it's extended "shelf life" after opening because of it's unique process of being heated to as high as 60 degrees C (140 F).You may find that in the Campari some of the sugar may have crystalised. This may slightly affect the flavour, but it most certainly won't make it turn bad.  <sep>  Q: Do unopened bottles of Gin and Campari turn bad in extreme heat? A: You may find that in the Campari some of the sugar may have crystalised 

Ex Output:
Is there anyway to fix the crystalization of the crystals?


Ex Input:
CONTEXT: I've never juiced a pineapple, but I have done a watermelon and I've had some success with a food processor and a cheese cloth. I'd remove the core of the pineapple, because I don't think there's much juice in it. Remove the skin as well. Then run the pineapple through the food processor and pour all of the contents into a cheese cloth over a bowl. Squeeze all the juice you can out of whatever's in the cheese cloth. If you don't have a food processor, you can maybe use a cheese grater or potato masher instead.  <sep>  Q: What is the Best way to juice a pineapple? A: I'd remove the core of the pineapple, because I don't think there's much juice in it. Remove the skin as well  Q: What is the easiest way to remove the skin?###And is there a tool for removing the core? A: I've never juiced a pineapple, but I have done a watermelon and I've had some success with a food processor and a cheese cloth  Q: Should you cut the pineapple into chunks before trying to juice it, or just do the whole thing in one go? A: run the pineapple through the food processor and pour all of the contents into a cheese cloth over a bowl. Squeeze all the juice you can out of whatever's in the cheese cloth 

Ex Output:

How big of a food processor do you need for this?