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:`.

Q: CONTEXT: I assume you're making normal maki (nori side out) and not California rolls.Are you leaving a 1/2 inch or so of blank nori (no rice) on the outside edge (the edge that you roll last)? If you slightly wet the bare edge of the nori with a little water on your finger it should help it stick together.  <sep>  Q: How do I fix Sushi rolls opening up? A: I assume you're making normal maki (nori side out) and not California rolls  Q: Oh yea, Can you suggest how i can make them? A: Are you leaving a 1/2 inch or so of blank nori (no rice) on the outside edge (the edge that you roll last  Q: What can I do to complete the process? A: If you slightly wet the bare edge of the nori with a little water on your finger it should help it stick together  Q: Will this stop it from opening up when taking them with chopsticks? A: it should help it stick together 

A: What was the reason why the rice is sticky and the rolls opening up?
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Q: CONTEXT: I make split pea soup (with a hambone, which is an unavoidable source of salt - I don't add any extra salt until the very end) pretty regularly. I don't soak the peas. It takes more like 3 or 4 hours for the peas to dissolve. It's not a gradual process either - for ages and ages there are little peas floating in broth, and you can eat one and it's soft, but they don't lose their shape, and then the next time you stop by the stove, it's a uniform puree without having done anything. Just keep simmering, is my advice.  <sep>  Q: How do I get the peas to dissolve and make a thick broth for split pea soup? A: Just keep simmering, is my advice  Q: How long should I need to simmer the soup? A: It takes more like 3 or 4 hours for the peas to dissolve 

A: So if I only simmered for one hour that's not long enough?
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Q: CONTEXT: For cheese cakes water bath makes more sense cause you want to avoid burning of the batter by keeping the heat contact directly from the tray.For brownies the contact of the hot plate is required, and that is how you get a little solid outer part.When you try to water bath brownies, they would have more or less like cheese cake texture, I actually tried it.  <sep>  Q: Can a water bath be used to bake brownies? A: When you try to water bath brownies, they would have more or less like cheese cake texture  Q: would changing the temperature help? A: For brownies the contact of the hot plate is required 

A:
is there a way to stop the edges of brownies from becoming hard?
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