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: Deep dish modifications successful. I ended up cooking in my 10" cast iron skillet at 475 for 20 minutes directly on my preheated pizza stone.On top of this I followed @derobert's advice and sweat the ever loving crap out of my diced tomatoes. Was able to extract a full cup of liquid out of them AFTER draining for an hour.The crust came out golden brown from edge to edge and all along the bottom and the exposed upper rim. There was no pool of liquid pouring through during cutting either. Was great last night and was great today for lunch.  <sep>  Q: How do I ensure my deep dish crust gets cooked? A: Deep dish modifications successful  Q: And it turns out well? A: I ended up cooking in my 10" cast iron skillet at 475 for 20 minutes directly on my preheated pizza stone  <sep> FOLLOWUP_Q: Will I end up with soggy crust?

A: Yes
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Q: CONTEXT: Garlic will spoil faster in the fridge actually. I don't know how long it will last in the fridge, but I understand that it lasts longer if you leave it in a cool, dark, dry storage. I believe one reason is that your fridge is generally too humid. In my experience, garlic kept in the fridge is also more likely to develop mould (goes soft, and dark discolouration).I keep mine in a ceramic thing in one of my cupboards. It lasts anywhere from a few weeks to a few months depending on the garlic (probably how long it sat before getting to my kitchen). If you store it like that, garlic that goes "bad" will usually start to sprout (green shoots, will come through the top.  <sep>  Q: How long does garlic last with the skin still on it?

A: No
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Q: CONTEXT: First off, when reheating soup, it won't matter much. If you get the pan too hot before you add the soup, you could get some spattering, but that's about it.As for making a fresh batch, there are those who believe that browning the ingredients before adding the liquids will develop more flavor. This will be a lot easier to do with a hot pan, than trying to get a cold pan full of stuff up to a heat sufficient to cause browning. Overall, it's a tradeoff. If you're in a hurry, it might be worth saving the few minutes to just throw everything in the pan and heat it up. If you really want to develop every last bit of flavor, you'll probably be better off heating your pan, browning ingredients, then adding liquid.  <sep>  Q: Should I preheat the pot if I am going to make soup or put in the ingredients and heat it all up together? A: This will be a lot easier to do with a hot pan  Q: So I heat the pan and then add say vegetable oil or I put the oil in when its cold? A: browning the ingredients before adding the liquids will develop more flavor  Q: What if I am reheating a soup that I have in the fridge? A: when reheating soup, it won't matter much  Q: Should I reheat it on low or high heat? A: If you get the pan too hot before you add the soup, you could get some spattering, but that's about it  Q: So oil first and then other ingredients to get the best flavor? A: If you really want to develop every last bit of flavor, you'll probably be better off heating your pan, browning ingredients, then adding liquid  <sep> FOLLOWUP_Q: How long should I heat the pot for before adding the ingredients?

A:
No
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