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: Fill a clean bowl with cold water. Place in sink. Place fish in bowl under the tap. Turn on cold water so that it slowly trickles into the bowl. This is safe in the short term, or just until the fish is thawed. Of course, a firmer fleshed fish will handle this better than, say, a skate wing or some thin flounder. A plastic bag is basically irrelevant for safety. It will not keep you from getting sick if the fish remains in the danger zone for enough time...that is, unless your fish is floating in contaminated water, which is probably unlikely in your situation.  <sep>  Q: Can i Defrost Fish without Bag A: A plastic bag is basically irrelevant for safety  Q: So is it safe to place the frozen fish directly under running water? A: This is safe in the short term, or just until the fish is thawed  <sep> FOLLOWUP_Q: Should I cook the fish immediately after it is thawed?
answer:
No


question:
CONTEXT: Substitution in preserved foods are generally considered unsafe. Food chemistry is a complicated affair, and cooking is inherently imprecise. Sure, you can find a way to reduce the pH to that of the original recipe. But a salami is a fermented food. Your pH might be the same, but other things will change, for example the composition of the available sugars, and you can catch a different strain of bacteria. Safe preservation recipes have either been extensively tested in a lab, or used for centuries. Making a small change can destroy the delicate balance which leads to a tasty, safe food. The solution here is to look for another recipe, one which is safe but does not contain wine. For something as risky as cured meat, I'd suggest not getting some random recipe off the Internet, but choosing from a book, or maybe from the blog of a known, respectable author. This way, you get both good taste and safety, things which are hit-and-miss when making your own substitutions.  <sep>  Q: Are there any wine substitutions for homemade salami?
answer:
Yes


question:
CONTEXT: You cannot keep the texture if you are using that much sugar.  Two tablespoons of sugar per cup of flour is the maximum that you can add without major gluten damage. [...] Too much sugar is also damaging to the yeast. (quotation from Cookwise by S. Corriher). She goes on to explain that certain kinds of bread are made with more sweetness (including the Portuguese sweet bread rfusca mentioned), but they use a combination of many different sugars and malts. It is possible that your bread may become edible texture wise if you cut the amount of total sugar by half and then experiment for a few dozens of batches with different classes of sugar to get a workable texture. But I doubt that it will be worth it. When you bake, don't think of sugar as a sweetener. Baking recipes are always calculated such that the sugar amount is right for the correct texture, not for sweetness. If you want sweet bread, use an existing recipe for a brioche style bread, which is somewhat sweetened. Or if you want it extra sweet, use a recipe for very sweet bread, but be prepared for it to handle a bit weirdly during kneading and to end up with a cakelike texture. But if your brother wants to eat something very sweet, don't bake a bread, bake a cake.  <sep>  Q: Why is my bread dough sticky? A: Too much sugar is also damaging to the yeast  Q: The bread lost its crispiness, what can i do to solve the problem? A: It is possible that your bread may become edible texture wise if you cut the amount of total sugar by half an  <sep> FOLLOWUP_Q: Will adding too much flour effect how the bread turns out?
answer:

No