instruction:
Given a paragraph about cooking, and a set of conversational questions and answers about the paragraph, say whether the passage contains sufficient information to answer the follow-up question. Say Yes if it is answerable; otherwise, say No. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`, and the follow-up question has a prefix `FOLLOWUP_Q:`.
question:
CONTEXT: Some of your 'shortcuts' are not good ideas. Definitely start with cold water. Definitely bring up the temp slowly. Definitely do not boil. Do add aromatics upfront to the broth, but remove them as they get mushy so they don't cloud it.Standard ratio for beef broth would be: 8 pounds of bones to 6 quarts of water to 1 pound of veggies (onion, leek, carrot) to one 'boquet garni', essentially garlic, rosemary, anise flavoring for pho, and bay leaf, plus whatever else I forgot.If you have 'pond water', which I interpret as thin-tasting, you probably put too much water in the second time -- this is fixable by slowly evaporating out the water until it gets to a good texture. If you skimmed properly, it will be clear as you do this. I will typically strain through a kitchen towel or cheesecloth as the liquid evaporates down.I'm guessing you put in like a gallon of water, so you had like three or four times too much water.As a warning which you probably already know, you are not going to be able to duplicate your local pho joint's broth -- the broth recipe is the thing for pho makers, and they probably have a bunch of tricks they use, including using a neverending supply of yesterdays pho, that you won't be able to do at home. That said, you should be able to get a good beef broth if you follow some basic rules for making stock.  <sep>  Q: My beef broth is not coming out right, how do I properly make beef pho broth? A: Some of your 'shortcuts' are not good ideas. Definitely start with cold water  Q: Alright, what would the next step be? A: Definitely bring up the temp slowly. Definitely do not boil  <sep> FOLLOWUP_Q: I boiled mine, perhaps that is where I am going wrong. What would I do next?
answer:
Yes


question:
CONTEXT: Unless you're straining the soup, I'd assume that the whole vs. cracked isn't going to be helpful in removing them, although I will admit that I can't recall seeing a recipe that called for whole peppercorns that didn't require cracking them.Part of the reason for whole pepercorns is the surface area -- if you crack it, you'll create more surface area, and for the same amount of pepper, there'd be more pepper flavor.It's also possible that there's a difference between the chemicals available in the outer hull of the peppercorn vs. the middle, but I don't know how you'd compare, simply because the cracked pepper would be more overpowering.  <sep>  Q: Why whole peppercorns in recipes?
answer:
Yes


question:
CONTEXT: I would keep the one that you are eating the next day out. I would then freeze the rest of them. If you like them warm, you could freeze them wrapped in foil. Before eating pop them in a toaster oven until gently warmed through. If not I'd freeze individually until solid then put in a bag to prevent your frozen bagels from sticking together, then thaw overnight (if eating in the morning) or in the morning (if eating for a mid-day meal) to eat.  <sep>  Q: what is the best way to store bagels? A: I would keep the one that you are eating the next day out. I would then freeze the rest of them  Q: they are the best while fresh and im not going to make them daily. how long do they stay good while frozen? A: If you like them warm, you could freeze them wrapped in foil. Before eating pop them in a toaster oven until gently warmed through  <sep> FOLLOWUP_Q: but any idea how long they will last in the freezer?
answer:

No