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:`.

Input: Consider Input: CONTEXT: What you describe is grill basting - where a liquid is poured onto the grill and covered (with a metal salad bowl or a basting cover) to more evenly cook the food and maintain its moisture. The liquid is added towards the latter half of cooking, as adding it in the first half of cooking has no real beneficial effect. Additionally, the steam will melt cheese more evenly if grilling burger patties. Typically, this liquid is a stock (chicken or pork stock if cooking chicken, vegetable stock if cooking vegetables and beef stock if cooking beef) or water.On a personal note, I sometimes dissolve a pinch of salt in the water if I don't have any stock available.  <sep>  Q: What is the liquid often ladled onto the grill top in restaurants? A: Typically, this liquid is a stock (chicken or pork stock if cooking chicken, vegetable stock if cooking vegetables and beef stock if cooking beef) or water  Q: Does this help cook the food faster because of the steam? A: to more evenly cook the food and maintain its moisture  Q: Is stock the same thing as oil? A: What you describe is grill basting  Q: Would water work better for this purpose then stock? A: water 

Output: What amount of liquid should be ladled on to the food on the grill top?


Input: Consider Input: CONTEXT: I've only heard of massaging kale. If you rub the greens together they get softer, darker and more tender and useable in a salad. Never done it with anything else. Wilted is steamed or blanched greens. Wilting definitely changes the texture and can make the greens more palatable and less bitter. I won't eat raw collards. I also always salt and squeeze my cooked spinach before using as it knocks out the bitterness.  <sep>  Q: What is the difference between a wilted salad and a massaged salad? A: Wilting definitely changes the texture and can make the greens more palatable and less bitter  Q: As many wilted salad recipes call for warm dressing, does this mean the wilted salad will lend itself better toward cooked ingredients compared to massaged or raw greens? A: an make the greens more palatable and less bitter 

Output: Does wilting the greens in the salad have any particular impact on the texture?


Input: Consider Input: CONTEXT: You don't need to defrost it, you can add cold roux directly to a boiling liquid. To avoid lumps from the roux, most cooks suggest you either add cold roux to a hot sauce, or cold liquid to hot roux. If you heat the roux gradually with the liquid you may get lumps, and don't get a good impression of how much thickening is going on until it heats fully.  <sep>  Q: What is the right way to defrost roux? A: You don't need to defrost it, you can add cold roux directly to a boiling liquid  Q: The way i've been using them till now is to take the require amount of milk in a pan, add the cubes and then let it be for 5 minutes or so THEN start the heating. A: To avoid lumps from the roux, most cooks suggest you either add cold roux to a hot sauce, or cold liquid to hot roux 


Output: What should I do if it's still lumpy?