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: What gives spices their flavors are the oils that they contain, along with any water soluble flavors that they might have. In a pressure cooker, your food will cook hot. What that means to your spices will vary as certain spices could grow more bitter or sweeter depending on the compounds inside them. Conventional wisdom says that pressure cooking concentrates the flavors, although that would seem to fly in the face of physics as you aren't reducing while pressure cooking, you are just heating steam at a higher atmosphere to transfer more heat to the food faster.As for texture, use the one that you like.  <sep>  Q: What is the difference between cooking vegetable curries in a pressure cooker and a wok? A: In a pressure cooker, your food will cook hot  <sep> FOLLOWUP_Q: Is the difference only w.r.t time consumed?
answer:
No


question:
CONTEXT: There's no particular reason you couldn't prepare a stock with something other than water, but it's the equivalent of buying a ream of heavy pink paper, rather than plain white photocopy paper. If that's the effect you really want, great. The thing is, stock is meant to be as boring as plain white photocopy paper -- it is a foundation for other things, versatile and effective, subtly enhancing without overwhelming the dish. For your beer idea, for example, I would cook down a couple bottles and add some stock to it. That way, the rest of my batch of stock would be useful for other recipes that don't use beer.Note that stock may be boring but shouldn't be flavorless; stock still should taste good. If your stock was flavorless, try upping the amount of meat, veggies, and herbs compared to bones. Also, bear in mind that stock should not contain salt (you will likely reduce the stock at some point). The lack of salt, however, will deaden the flavor. When you are ready to use the stock, be sure to add a pinch of salt.  <sep>  Q: Can I use other liquid than water when making stock? A: There's no particular reason you couldn't prepare a stock with something other than water  Q: Would it be weird to use lager? A: For your beer idea, for example, I would cook down a couple bottles and add some stock to it  <sep> FOLLOWUP_Q: Do you know if anyone has ever tried it?
answer:
No


question:
CONTEXT: Yes, you should store them in a air-tight jar, and the best is to store the jar in a cool place in the house. The fridge is to moist for storing cupcakes. You can store them in the jar for about 3-4 days, but they won't taste fresh any more. So I would suggest if you want to store them longer then 1 or maybe 2 days, freeze them right after they cooled down from baking. If you use a topping, you can top your cupcakes when they are thawed.  <sep>  Q: How to best store cupcakes? A: you should store them in a air-tight jar, and the best is to store the jar in a cool place in the house  Q: When I put them in the fridge, they developed a kind of a moist surface by the next day. Should I just leave them outside in an air-tight jar? A: So I would suggest if you want to store them longer then 1 or maybe 2 days, freeze them right after they cooled down from baking  Q: so to compare then, for how long will they stay fresh outside, rather than in freezer? A: You can store them in the jar for about 3-4 days, but they won't taste fresh any more  <sep> FOLLOWUP_Q: Some say you can add things like rice to the storage bag, to absorb any moisture, any thoughts on this?
answer:

No