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:`.

Input: Consider Input: CONTEXT: Broth is usually defined as having had bones/meat/veg boiled in it, so the dictionary says no. The lack of flavour also says no, and I doubt reducing it would make much difference. You could use the water to make broth or stock, if you have bones/vegetables to hand.What's more likely to have happened is that condensation dripped into the water. This will always happen unless you take steps to prevent it, as the chicken is cooler than the steam, causing water to condense on the surface (more obvious with steaming green veg). This water dripping would carry small amounts of protein (e.g. myoglobin from dark meat) into the water, and it doesn't take much of many proteins to make water cloudy (this is why milk is white, or a few drops of milk make water cloudy). Small particles of fat will also contribute if they run into the water.  <sep>  Q: Water came out cloudy after steaming chicken, is it cosidered a broth?###I was surprised since the chicken never touched the water but I guess it dropped some of its juices in it, I was doing a small batch and I tried to taste it but after adding some salt it just tasted salty,### so If I make a larger batch in less water and the result comes out more concentrated could this taste good and be considered a broth ? A: What's more likely to have happened is that condensation dripped into the water  Q: Whats considered a broth then? A: Broth is usually defined as having had bones/meat/veg boiled in it  Q: Any suggestions for me? A: You could use the water to make broth or stock, if you have bones/vegetables to hand  <sep> FOLLOWUP_Q: Sounds good. Thanks###What kind of vegetables could i use?

Output: No


Input: Consider Input: CONTEXT: I can see this as being similar to a sweet potato pie. Best bet in that case would be to cook the carrots, then puree and mix with eggs, milk, etc. just as if it were a sweet potato or pumpkin pie.Two alternatives that come to mind would be to treat it like a fruit pie, as you say. Because of the texture of the carrots, I would grate them with the large holes on a box grater, toss with sugar, raisins, some tapioca and whatever spices your heart leads you toward.An alternative would be to make a molded gelatin like pie, similar to a refrigerator lime pie. Lots of gelatin and grated carrots. I, personally, wouldn't like it, but I am not fond of jello with carrots in it either.Happy experimenting.  <sep>  Q: I want to experiment with making a carrot pie, but should I make the filling a custard-style or a stew-style? A: I can see this as being similar to a sweet potato pie  Q: What would be the best option to use the characteristics of the carrots to create a great flavor and texture? A: Because of the texture of the carrots, I would grate them with the large holes on a box grater  Q: Should I add raisins or fruit syrup for flavor? A: toss with sugar, raisins, some tapioca and whatever spices your heart leads you toward  Q: Do you have baking suggestions, such as temperature and time? A: cook the carrots, then puree and mix with eggs, milk, etc. just as if it were a sweet potato or pumpkin pie  <sep> FOLLOWUP_Q: What kind of crust would be best?

Output: Yes


Input: Consider Input: CONTEXT: Both crispy and caramelized onions are cooked for a long time, and will be very brown. However, they are cooked slightly differently.Caramelized onions are usually cross-cut on the onion to release its moisture, and then cooked over very low heat in a crowded pan, stirring infrequently, so that they gradually release their sugars and liquid and it turns to caramel. Depending on the onions and desired result, you may even cover them, an add a little liquid and/or sugar. The end result is very soft and very sweet.Arabic-style crispy onions are cut pole-to-pole in order to avoid rupturing cells in the onions. They are then fried over medium heat in an uncrowded pan, stirring regularly. This lets them dry out and become brown and crispy, even burning on thin ends. These onions should be a mix of crispy and chewy, and more savory than sweet.  <sep>  Q: What is the difference between caramelized onions and "crispy onions"?


Output: Yes