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: Sadly, baked potatoes are one of those foods that are only truly at their peak when first baked. Either re-baking them or microwaving them will give the least bad results for reheating.Your better bet, however, is to give them a new life, for example as potato pancakes, hash browns, as an ingredient in a hash, or similar application. While they won't have the same quality as a fresh baked potato, these can be very good dishes.  <sep>  Q: How to reheat a baked potato? A: Sadly, baked potatoes are one of those foods that are only truly at their peak when first baked. Either re-baking them or microwaving them will give the least bad results for reheating  Q: Which do you think does better? A: Your better bet, however, is to give them a new life, for example as potato pancakes, hash browns, as an ingredient in a hash, or similar application  Q: Which way of using the potatoes again do you like best? A: hash browns  Q: and your second favorite? A: potato pancakes  <sep> FOLLOWUP_Q: Great is there a way you have used that you didn't like?
answer:
No


question:
CONTEXT: I suspect it depends what kind of cheese the whey came from. Whey has all of the water soluble components of the milk. It loses the casein and fat. How much of the albumin and lactose it loses depends on the cheese. If the milk was heated enough (190F I believe) then the albumin will denature and not be in the whey. If the cheese was acidified with a bacterial inoculation then the bacteria will have converted some of the lactose into lactic acid which will both be in the whey. Riboflavin is water soluble and is what gives the whey that greenish tint.Either way- most of the nutrients that bacteria like are not in the whey and it is always highly acidic. I have personally kept whey for a couple weeks with no ill effect.I usually use my whey soon by making ricotta. If the cheese it came from didn't denature the albumin in the milk then you can gently heat the whey until the the albumin precipitates out. A gallon of whole milk makes almost a pound of mozzarella and then a little less than a cup of ricotta. That's a lasagna right there.  <sep>  Q: What is the storage life for whey? A: I suspect it depends what kind of cheese the whey came from  <sep> FOLLOWUP_Q: I've recently begun making cheese at home.### In this answer it was suggested to reserve the whey to be used in curries.
answer:
Yes


question:
CONTEXT: It might be possible to dissolve the candy, and then boil it down again, foaming it with fresh baking soda when it hits the proper stage. The thing is, the candy has already got the full level of baking soda reactants (either sodium carbonate or sodium oxide) from from the first cooking, which may contribute to some off flavors.Instead, if it is enjoyable as is, I would suggest just eating it as a toffee like candy.Otherwise, chalk it up to experience and watch the temperature more closely next time.  <sep>  Q: What can I do with badly cooked honeycomb? A: dissolve the candy, and then boil it down again  Q: What temperature do I need to bring it to for it to become honeycomb? A: I would suggest just eating it as a toffee like candy  Q: Should i throw the badly cooked honeycomb away? A: chalk it up to experience and watch the temperature more closely next time  <sep> FOLLOWUP_Q: What type of sugar is best for making honeycomb?
answer:

No