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:'.

Input: Consider Input: CONTEXT: The cause is that the mousse dries out on the surface. It builds a skin of dehydrated mousse. It happens with most cremes, not only your yolk foam. To prevent it, put plastic wrap on the mousse. Don't span it over the bowl, press it on the surface itself, without leaving air between the mousse and wrap. Your mousse will stay soft. This also works for custards and starch-thickened puddings. In general, also cover other things you put in the fridge, or they can get an unpleasant odour.  <sep>  Q: Why is there a rubber like skin on surface of my chocolate mousse? A: The cause is that the mousse dries out on the surface. It builds a skin of dehydrated mousse. It happens with most cremes  Q: Is there a way to prevent it? A: put plastic wrap on the mousse. Don't span it over the bowl, press it on the surface itself, without leaving air between the mousse and wrap. Your mousse will stay soft  <sep> FOLLOWUP_Q: Is it harmful to have the rubber surface?

Output: In general, also cover other things you put in the fridge, or they can get an unpleasant odour


Input: Consider Input: CONTEXT: The meaty taste is Umami. It is the flavour of monosodium glutamate, in the same way that salty is the flavour of salt.Both mushrooms and tomatoes of the right variety are quite rich in it, as is yeast extract. You can also just buy the stuff commercially.Don't worry about the stigma attached to it, it's not actually toxic or anything.  <sep>  Q: What are the ingredients that make vegan meat taste like real meat? A: The meaty taste is Umami. It is the flavour of monosodium glutamate, in the same way that salty is the flavour of salt  <sep> FOLLOWUP_Q: How can I recreate Umami in a vegan burger ?

Output: Both mushrooms and tomatoes of the right variety are quite rich in it, as is yeast extract. You can also just buy the stuff commercially


Input: Consider Input: CONTEXT: If it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season. Cast iron can withstand stupidly large amounts of heat: in traditional Chinese cookery, woks are cleaned by building a big fire, and throwing them in...When the fire burns out, you dig out your wok, re-season, and you're back in business.If it's stainless, just stick it in the dishwasher.  <sep>  Q: How can I clean my filthy cast-iron frying pan? A: If it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season  Q: Wouldn't the heat harm this cast-iron frying pan? A: Cast iron can withstand stupidly large amounts of heat: in traditional Chinese cookery, woks are cleaned by building a big fire, and throwing them in  Q: Can I re-season it? A: then re-season  <sep> FOLLOWUP_Q: Would I clean the frying pan the same way if it were stainless steel?


Output: If it's stainless, just stick it in the dishwasher