instruction:
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:`.
question:
CONTEXT: The smell is of rancid fats in the flour. It is a very distinct smell, but hard to describe. I would agree that "sour" is part of it. The best way to learn is by comparison. Smell some fresh, clean flour and remember what it is like. Any kind of unpleasant odor than that is rancidity. You may have smelled it also if you opened a box of cereal that has been around too long, or even poppy or sesame seeds - anything with fats that sits around at room temp will eventually go rancid.  <sep>  Q: What does flour smell like when it goes bad? A: It is a very distinct smell, but hard to describe. I would agree that "sour" is part of it. The best way to learn is by comparison  Q: Does that mean it's spoiled? A: anything with fats that sits around at room temp will eventually go rancid 
answer:
What are the storage guidelines for flour


question:
CONTEXT: Short answer: no, there's no standard scale.First of all, I'm pretty sure it's common enough for stoves of varying power to use the same range of numbers. I see an awful lot of stoves that go up to 10 in the US, and I'm quite confident they're not all the same.Second, the real property of a stove is its power output, not its temperature. You can clearly see this if you go look at gas stoves - they're described in units of power (BTUs in the US, hooray). The temperature resulting from a given power will depend greatly on what you're cooking. A burner with nothing on it will have a much higher temperature than one with a heavy pot of boiling water on it. To a lesser degree, the temperature will also depend on the environment - a cooler room with some air circulation will keep the burner a bit cooler than a warm room with still air.So, if you really want to know what you're getting, you have to look up the power output of the stove - or failing that, maybe try to measure it yourself.  <sep>  Q: How hot are electric home stoves? A: the real property of a stove is its power output, not its temperature 
answer:
How do you set the temperature of the electric home stove?


question:
CONTEXT: I'm not sure about the texture (looseness), especially since those are two different methods. My best guess would be that it's just a flour measurement thing - moisture content in flour can vary, so the best thing to do is look for hints in the recipe about the desired texture (like "It should tear slightly as it falls from the beater"), and increase or decrease the flour to match.The primary flavors here are salt and chicken, so first just check the amount of salt in both dumplings and broth. For the chicken, you're getting all the flavor out of it by making broth. So make sure you used enough chicken (and not too much water), and that you cooked it long enough. Those recipes use a pressure cooker - if you don't have one, it takes way longer to cook, of course.  <sep>  Q: Looking for Chicken & Dumplings pointers A: The primary flavors here are salt and chicken 
answer:

Why do many people find Chicken & Dumplings as their favorite dishes?