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:`.

[Q]: CONTEXT: Here's a quote from the short section "Stir-Fry" in the Gargantuan work "Modernist Cuisine": ...a wok burner can deliver up to [...] 200,000 BTU/h of thermal power. [...] By comparison, Western-style professional gas burners deliver [...] 15,000-30,000 BTU/h), and domestic gas burners [...] 6,000-14,000 BTU/h)...So for professional stir-fry ("bao" in thai - I think), the hotter the better. But there's also non-professional "chow" stir-fry, which is, in "Modernist Cuisine"s words, more like a "covered saute". You don't do the asian stir-fry because the flame is just too small, so you cook the fresh foods in their juices, stop while they're still crisp, and know that the world holds compassion also for guys with stoves like ours.  <sep>  Q: What gas output required for home stir frying? A: Western-style professional gas burners deliver [...] 15,000-30,000 BTU/h), and domestic gas burners [...] 6,000-14,000 BTU/h  Q: what is best for stir frys? A: So for professional stir-fry ("bao" in thai - I think), the hotter the better 
[A]: at what temperature?


[Q]: CONTEXT: you know better than I do, it depends on the orange and type of orange. My mom, an executive chef, used to say that you'd allow 1-2 lb of oranges for 1 drinkable cup of orange juice. I really think, that it's highly dependent on the type of orange. I know naval and blood oranges are the juiciest compared to other varieties.  <sep>  Q: How much juice can you get from an orange? A: My mom, an executive chef, used to say that you'd allow 1-2 lb of oranges for 1 drinkable cup of orange juice 
[A]: Is there a certain method I should use?


[Q]: CONTEXT: There are many kitchen utensils which will work. My favorite will be canning jars, filled with some water so they don't float, and sealed. Food safe, can withstand the temperature, easily cleaned. One may be enough, if you find the perfect size. If you don't have them and want to try it with something else first, look in your kitchen for metal or ceramic vessels which can stand upright and are several centimeters taller than the sauce level after displacement. This can be a thermos flask without the cap, or even a tall mug. Just put it there, again fill with some water, and fill the sauce around it. The biggest risk is that it topples over, and you end up with a somewhat watery sauce.  <sep>  Q: Ways to displace liquids while cooking A: There are many kitchen utensils which will work. My favorite will be canning jars  Q: What can I use that won't displace the flavor? A: metal or ceramic vessels which can stand upright and are several centimeters taller than the sauce level after displacement  Q: Which utensil will have the least amount of juice stick to it? A: canning jars, filled with some water so they don't float, and sealed. Food safe, can withstand the temperature, easily cleaned  Q: Should I use a slow cooker to store it? A: Just put it there, again fill with some water, and fill the sauce around it 
[A]:
Is there a certain temperrature it should be at