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:`.

Q: CONTEXT: Chicken fat is what you want, and--this is important--no cream or milk. Use chicken fat to make a roux, and then chicken stock. This will get you a yellowish colour.For extra bonus points, make your pastry with schmaltz as well. They do this at the gourmet supermarket down the road, and their chicken pot pies fly off the shelves.  <sep>  Q: How do you get a nice yellow gravy color when making a chicken pot pie? A: Chicken fat is what you want, and--this is important--no cream or milk. Use chicken fat to make a roux, and then chicken stock. This will get you a yellowish colour  <sep> FOLLOWUP_Q: Are there any other benefits to using chicken fat?

A: No
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Q: CONTEXT: I'm not a professional fudger, but here is my theory: one should add it to the boiling mixture. The reason is that butter has milk solids that are said to âburnâ at low temperatures (somewhere in the range 120C-150C or 250F-300F) which just above the soft ball stage (113C or 235F) needed for making fudge. I interpret the burning to mean that those milk solids (sugars and proteins) get a chance to contribute to the Maillard reaction that gives caramel (and its grained cousin the fudge) its great and rich flavor. Given how unique and varied the flavors arising from butter are, I would not want to miss their contribution by adding them after the heat is gone.  <sep>  Q: Butter usage in fudge? A: I'm not a professional fudger, but here is my theory: one should add it to the boiling mixture  Q: I have a number of questions relating to fudge. Thank you in advance for your help. A: The reason is that butter has milk solids that are said to âburnâ at low temperatures  <sep> FOLLOWUP_Q: My main question here is Why do some recipes put the butter ON the fudge once its hot whereas the professional videos (i.e. youtube mackinac fudge shops) seem to show the butter in the boiling mix?

A: Yes
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Q: CONTEXT: After creating a new batch using the same process as my first one, but with a different, non-Greek, starter yogurt (which uses a different set and balance of bacteria than the starter I used for my first batch), I found that the texture was the same as my starter yogurt and was without the pithy texture. Therefore, it seems that it is, in fact, the difference in fermentation, which depends on the types of bacteria cultures in a given yogurt that determine the texture of Greek vs non-Greek yogurt.  <sep>  Q: What causes the texture difference between Greek style yogurt and regular yogurt? A: it seems that it is, in fact, the difference in fermentation, which depends on the types of bacteria cultures in a given yogurt that determine the texture of Greek vs non-Greek yogurt  Q: Can you tell me more? A: I found that the texture was the same as my starter yogurt and was without the pithy texture  Q: What's your starter yogurt can you elaborate more? A: non-Greek, starter yogurt (which uses a different set and balance of bacteria than the starter I used for my first batch  Q: Do most people like Greek style yogurt better? A: I found that the texture was the same as my starter yogurt and was without the pithy texture  Q: Is the starter yogurt just plain yogurt A: non-Greek  <sep> FOLLOWUP_Q: Anything else I need to know about it?

A:
No
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