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: You are probably stirring the pudding too much. Cornstarch starts thickening at about 205Â°F/95Â°C. Once the pudding has got to that point and has thickened, stop stirring, otherwise you will interfere with the starch formation that causes the thickening. Using electric beaters probably means you are missing the point when the pudding has thickened and quickly beating the living daylights out of any starch formation that has occurred.It may also be the case that you are beating so much air into the pudding that it just doesn't get hot enough to activate the cornstarch in the first place. I would use @ecnerwal's suggestion of a double boiler, along with a balloon whisk, and some patience.  <sep>  Q: Why won't my pudding thicken up? A: You are probably stirring the pudding too much  Q: Will over stirring cause it not to thicken? A: Cornstarch starts thickening at about 205Â°F/95Â°C. Once the pudding has got to that point and has thickened, stop stirring  Q: I've already doubled the corn starch, should I try adding even more corn starch? A: Once the pudding has got to that point and has thickened, stop stirring, otherwise you will interfere with the starch formation that causes the thickening  Q: I am cooking it on hotplates, do you think that could be the problem? A: I would use @ecnerwal's suggestion of a double boiler, along with a balloon whisk, and some patience 
[A]: Where would I get a double boiler?


[Q]: CONTEXT: There could be two factors involved. First, the freshness of the celery. Restaurants, especially those that serve large amounts, are going through a lot of product. This means that you are more likely to get really fresh celery.Next, storing in water is very likely an issue. I would suggest buying celery within a day or so of when you plan to use it. Wash and dry it thoroughly. Then trim and cut to your desired size. Then immediately place the celery in a plastic container or zipper bag and place in the refigerator until serving.Each time you take it out for serving, remove the amount you plan to use and return the rest to the refrigerator. The 'leftover' celery should remain fresh and crisp for several days.  <sep>  Q: Why does raw celery from a restaurant taste different than raw celery at home?###Say you go to a restaurant and order buffalo wings. The wings come with celery and bleu cheese. The celery tastes amazing. A: There could be two factors involved. First, the freshness of the celery  Q: At home, you cut celery and store it in water in the refrigerator, and eat it. It does not taste amazing. A: Restaurants, especially those that serve large amounts, are going through a lot of product. This means that you are more likely to get really fresh celery  Q: What are the possible reasons why there is a difference in taste between the two? A: Next, storing in water is very likely an issue. I would suggest buying celery within a day or so of when you plan to use it  Q: oh okay.###what do you recommend? A: Wash and dry it thoroughly. Then trim and cut to your desired size. Then immediately place the celery in a plastic container or zipper bag and place in the refigerator until serving 
[A]: sounds good###anything else to keep in mind###?


[Q]: CONTEXT: If "sharp" means too much alcohol left, bring it back to a simmer and cook off more of it, then adjust with more cream if needed.If "sharp" means too acidic, your options are:(1) add more cream and other ingredients to dilute the acid(2) try to mask the acid with a bit of sugar(3) I guess you could try to neutralize the acid with a very small amount of something basic, like baking soda. But that seems like a bad idea, it will probably taste terrible.  <sep>  Q: What is the Way to fix sharp tasting sauce? A: If "sharp" means too much alcohol left, bring it back to a simmer and cook off more of it, then adjust with more cream if needed  Q: How do i keep it from getting sharp in the first place? A: add more cream and other ingredients to dilute the acid 
[A]:
Do you have to boil every sauce before using it