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:`.

Q: CONTEXT: You are making Gianduja - and if you make chocolates out of it, they're Giandujotti - singular form Giandujotto; The name might help you find sources of information.The tempering process will be basically the same (I've seen sources suggest 2Â°C below temperatures for white chocolate temperatures at all times), but keep in mind that it won't be as melt resistant and as such not particularly good for enrobing.  <sep>  Q: What Effect of liquified hazelnuts on chocolate tempering?

A: No
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Q: CONTEXT: So, just answering the new part of the question:You can simply season "over the top" of the existing seasoning. To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again. This will fill in the "holes" in your seasoning and you'll be able to use the pan again.However, you will also end up with somewhat rough, uneven seasoning on the bottom. This will make things more likely to stick than if you completely reseasoned the pan. You can improve this by scrubbing the bottom of the pan with a mixture of course salt and oil. This will "sand down" the seasoning without completely removing it.You should also ask yourself if maybe the original seasoning of the pan wasn't faulty, given that some of it already scrubbed off.  <sep>  Q: Is there a way to re-season a cast iron pan if I scrubbed it all off?

A: Yes
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Q: CONTEXT: That silty precipitate is just a thing that happens when fermenting - it's the yeasts dying off and settling out of the solution. I've seen it with mead, yeast-based soda recipes, and other fermented drinks (like fermented lemonade etc) - your ginger ale would be yeast based soda, by the way, if you drink while fairly young and carbonated, like with a day or two of fermentation (you can have longer storage if not actively fermenting, ie in the fridge where yeasts are nearly dormant or having killed the yeasties off somehow) while it will likely grow increasingly alcoholic if you leave it an extended amount of time.This precipitate isn't a problem, it might be off-putting to see or taste (if you get a whole mouthful) but it isn't harmful and I at least will often drink it because I don't care enough to avoid it, but if you don't like it you can rack the beverage - that is, let it sit still to settle, and gently pour or siphon from the (clearer) top, and stop pouring when just the settled, cloudy yeasty dregs are left. If you're fermenting for an extended period of time (ie, alcohol) these may be racked several times while aging to keep the yeast from building up and possibly introducing off flavors - though its usually a few months between racking, so I wouldn't expect off flavors to develop quickly.  <sep>  Q: I am sorry but I have no idea. I didn't know you could make your own ginger ale.###You learn something new everyday as the old saying goes.

A:
Yes
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