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: Generally speaking, maple syrup will work fine in any recipe that calls for honey. They may have slightly different viscosities and water content, but that could be true between two honeys as well, so I wouldn't worry about it a lot. The only thing I think you really have to consider is whether the flavor of maple syrup is appealing in the dish you would substitute it in. In most cases, I think it will be fine, especially if the dish would have worked well with a dark, fully flavored honey. You might also like to try sorghum syrup, molasses, or agave nectar as other possible replacements.  <sep>  Q: Can I replace honey with maple syrup in recipes that require honey? A: Generally speaking, maple syrup will work fine in any recipe that calls for honey  Q: Can I use it in Honey Shortbread Biscuits? A: The only thing I think you really have to consider is whether the flavor of maple syrup is appealing in the dish you would substitute it in  Q: I wonder if a pear and almond tart would taste OK with maple syrup? A: think it will be fine, especially if the dish would have worked well with a dark, fully flavored honey  <sep> FOLLOWUP_Q: I wonder how chocolate chip cookies would taste with maple syrup?
answer:
No


question:
CONTEXT: I'm afraid you interpret the tables wrong. You aren't destroying calories, you are adding water (=0 cal) to the dry rice. As the rice absorbs the water, you are in fact measuring rice + water for cooked rice.This is true for calorie tables that measure by volume (like here) and by weight.If you are cooking your rice by boiling and straining, you are effectively losing a few calories due to the starch that gets drained with the water, but that's not what you asked here.  <sep>  Q: How to maintain the calories in rice (which were present in it in its raw form) after cooking it? A: f you are cooking your rice by boiling and straining, you are effectively losing a few calories due to the starch that gets drained with the water  <sep> FOLLOWUP_Q: Do you think I can boil rice in soy sauce for flavor and calories?
answer:
No


question:
CONTEXT: It is true, in my experience. However, if your recipe does not require salt, you should not be adding it, of course. Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster.I am most familiar with the use of onion in Indian cooking. I generally add a pinch or two of salt to onion when I start sauteing it. Onion starts sweating as soon as you add salt and start stirring. The reason that salt draws out moisture from onion is osmotic pressure. The surface of the onion acts as a semipermeable membrane barrier. Since the solution outside the onion is more concentrated with respect to salt, water moves out of the onion to the general liquid side, to balance the osmotic pressure on either side of the onion surface.  <sep>  Q: Is there any advantage to adding salt to onion while frying? A: Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster  Q: Why is removing moisture from onion important, for texture? A: helps it reach its desired state (brown or translucent, as desired) faster  Q: So, timing - Is there any advantage to adding salt to onion while frying itself rather than adding it the last? A: Onion starts sweating as soon as you add salt and start stirring  Q: How much salt to add for a medium sized onion? A: add a pinch or two of salt to onion  <sep> FOLLOWUP_Q: Ah, some go heavy, a tablespoon or more, and do you add pepper with?
answer:

No