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:`.

Ex Input:
CONTEXT: I don't endorse beef in the microwave, but that said, the best possible way to cook it is going to be on one of the microwave plates that raise your food off the plate. (the ones that look like the inside of a george foreman grill) You are going to have to play with your power settings a bit to achieve a optimium patty. In mine, it's 2:30 at 40 percent power and 1:30 at full power but depending on wattage, your particular times are going to vary.The trick to having an edible patty come out of the microwave is use low power to achieve the desired temp and then hit it at full power to get the outside done. It will always produce a slimy-er patty than cooking it on a stovetop or in an oven. Make sure that you cover the patty during cooking as it is going to spatter like crazy. You don't want to clean that mess up.If you have access to a toaster oven, you can cook a patty in that in about 15 minutes and you will have a much closer to delicious product.  <sep>  Q: Can I cook a frozen hamburger in the microwave? A: the best possible way to cook it is going to be on one of the microwave plates that raise your food off the plate  Q: how much at a time for how long? A: In mine, it's 2:30 at 40 percent power and 1:30 at full power but depending on wattage, your particular times are going to vary 

Ex Output:
can I do this in vacuum seal bags?


Ex Input:
CONTEXT: Biscuits are notorious for that; they're best eaten right away. If you want to preserve their original texture longer than 12 hours (yes, that short of a time), your best bet is to freeze them as soon as they are cool and eat them within a month or two. Wrap them as air-tightly as possible. You can pop the frozen biscuits in a moderate oven or unwrap and give them an hour or so on the counter to defrost, then warm them. Either way, it's best to serve them warm, they will seem softer and fresher that way.If you've found a recipe you like and think you might want to make them frequently, mix the dry ingredients for multiple batches. If you can weigh the dry mix that you have just mixed, then you're golden. You can make as many or as few biscuits as you want anytime just by using the same proportion of dry, fat and liquid as the original recipe. You can easily make a single biscuit that way or feed a crowd.  <sep>  Q: Where and how do I keep the extra buttermilk biscuits?###I wrapped some buttermilk biscuits in a kitchen towel and kept them in the pantry (they were baked two days ago) but now they dried out and turned to some teeth-breaking biscuits! ###Where and how should I have kept the extra fresh? A: You can pop the frozen biscuits in a moderate oven or unwrap and give them an hour or so on the counter to defrost, then warm them  Q: And they will come out fresh? A: your best bet is to freeze them as soon as they are cool and eat them within a month or two. Wrap them as air-tightly as possible 

Ex Output:
IS 2 months the maximum they can last in the freezer for?


Ex Input:
CONTEXT: One of your possible answers is pretty close to what I think is the correct one. To flavor carnitas all the way through, put them back in the braising liquid that has been reduced since cooking the pork. You can create a kind of glaze out of the braising liquid, and toss the shredded pork in that (defat the braising liquid before reducing it).BTW, I never fry carnitas. I may throw them on a greased grill, but I never deep or shallow fry them.  <sep>  Q: How can I get my flavorings to flavor my carnitas all the way through the pork? A: To flavor carnitas all the way through, put them back in the braising liquid that has been reduced since cooking the pork  Q: and then what do i do ? A: You can create a kind of glaze out of the braising liquid, and toss the shredded pork in that (defat the braising liquid before reducing it  Q: are there any other tips for making sure all the flavors are in the pork meat ? A: I never fry carnitas. I may throw them on a greased grill, but I never deep or shallow fry them 

Ex Output:

why don't you shallow fry them ?