Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.

Q: CONTEXT: I don't think so. In the mayonnaise case, all that has happened is the fat has come out of emulsion and gathered together again, so you can re-emulsify it. In the whipped cream case, you've started to create large fat crystals (butter). I guess technically it might work to heat it up to melt the butter, re-emulsify it into cream and then beat it again, but I don't think it would be worth the effort. You could go ahead and finish churning it into butter and buttermilk if you want to avoid wasting the cream.  <sep>  Q: Can ruined whipped cream be rescued? A: but I don't think it would be worth the effort  Q: Whatâs the process? A: heat it up to melt the butter, re-emulsify it into cream and then beat it again  <sep> FOLLOWUP_Q: Can it be Re emulsified?###Or am I better off starting a fresh batch?

A: re-emulsify it into cream and then beat it again, but I don't think it would be worth the effort
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Q: CONTEXT: Rose petals are edible. If you look for rose petal recipes, you will find many creative uses of them, including rice pudding with roses - so your pudding intuition was correct. During colonial American times they were considered a treat. You can candy rose petals with egg whites and sugar - typical cautions about appropriate raw egg white useage applies.Before using your rose petals in culinary applications, make sure to remember what chemicals you used on them. If they've been sprayed with pesticides, you don't want to be eating them.  <sep>  Q: How can I use roses in cooking? A: Rose petals are edible. If you look for rose petal recipes, you will find many creative uses of them  <sep> FOLLOWUP_Q: What do the rose petals taste like?

A: You can candy rose petals with egg whites and sugar - typical cautions about appropriate raw egg white useage applies
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Q: CONTEXT: Basically, you can refreeze the raspberries.When a fruit or veg. is frozen, the water inside the plant cell expands, and bursts the cell wall, which is why there is so much 'juice' when you thaw. If you refreeze, you can be sure that the raspberries will freeze into a giant block. If you are using them to make a sauce or a jam, this is not significant. That being said, if you are using frozen raspberries in the first place, you are obviously not looking for a perfectly intact raspberry, you are using them for some other purpose. Therefor, refreezing is no big deal. I recently answered another question about freezing and refreezing, and how it is basically a myth that it renders the refrozen product inedible. Any time you freeze you know that you are not going to get 'exactly' the same product when you thaw it, and the same goes with refreezing, there is always a 'slight' degredation of the product with each successive freeze (do you like my liberal usage of quotes?) You won't poison yourself or anything like that, you should have no worries.That being said, what are you doing with the berries? Certainly a refrozen raspberry should be no worse that a raspberry frozen once.  <sep>  Q: Can I re-freeze fruit? A: f you refreeze, you can be sure that the raspberries will freeze into a giant block  Q: I had let them thaw but have put them in the fridge since I realised my mistake. Am I able to refreeze the berries or should I find some immediate use for them? A: refreezing is no big deal  <sep> FOLLOWUP_Q: What are the risks / consequences if I do refreeze?

A:
there is always a 'slight' degredation of the product with each successive freeze
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