TASK DEFINITION: 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:'.
PROBLEM: CONTEXT: I use dehydrated onion soup mixture as a substitute to many preparations calling for onions. I have never stuffed chicken with it, but I would do it without any doubt. The trick is to get to the appropriate moisture and salt point. I use both water and some other sweet liquid (7up, sprite, coke...) to rehydrate and reduce the slight salty taste of the dehydrated onion. For your case, besides the sweetening, the soft drink will as well add some carbonic which may also help in aerating a bit the stuffing.  <sep>  Q: What can I use to flavor savory chicken stuffing instead of onion?###I have onion soup mix and onion powder, but no onions. A: I use dehydrated onion soup mixture as a substitute to many preparations calling for onions. I have never stuffed chicken with it, but I would do it without any doubt  <sep> FOLLOWUP_Q: Do you think it will make the mixture goopy?

SOLUTION: For your case, besides the sweetening, the soft drink will as well add some carbonic which may also help in aerating a bit the stuffing

PROBLEM: CONTEXT: White chocolate does not have starch, so it does not thicken the ganache, unlike dark chocolate. The proper proportion for white chocolate ganache is 45 to 60 ml of cream to 12 ounces of chocolate. You used 240 ml, which made it too runny. Use less cream and you will get a good consistency.  <sep>  Q: White chocolate ganache won't set what can I do? A: White chocolate does not have starch, so it does not thicken the ganache, unlike dark chocolate  <sep> FOLLOWUP_Q: 1 cup heavy cream, held at a low simmer for around 5 minutes with spices Strain cream over 12 ounces of nestle white chocolate chips Stir on low heat until fully melted and slightly reduced

SOLUTION: The proper proportion for white chocolate ganache is 45 to 60 ml of cream to 12 ounces of chocolate

PROBLEM: CONTEXT: Oversalting is best dealt with by serious dilution. I'd make a large, not very meaty dish from it, with lots of vegetables, cooked for a while. Fry onions and other veg, add liquid, and stir in the cooked beef. But soaking the meat should help as well. Either soak in plain water and discard the water, or soak in something you might add to the sauce (wine, beer, diluted citrus juice... ). I'd also cut it small before soaking/cooking. Most of the salt will be on the surface but you want to expose add much as possible of the meat to the liquid. Soaking should be done in the fridge, for a few hours.You could go for a tomato-based sauce, a curry using coconut milk, or a sticky orange and chilli sauce, so long as the ratio of beef to everything else (and beef to initial liquid) is small. The initial liquid shouldn't bring any more salt with it, which rules out most cmmercial stock preparations, and possbile home-made stock. These are just ideas, many beef in sauce dishes would adapt. I wouldn't add more meat, but many people would.  <sep>  Q: What can be done with accidentaly oversalted beef? A: Oversalting is best dealt with by serious dilution  Q: How would I dilute it? A: I'd make a large, not very meaty dish from it, with lots of vegetables, cooked for a while  <sep> FOLLOWUP_Q: Is there anything else I could do with it?

SOLUTION:
You could go for a tomato-based sauce, a curry using coconut milk, or a sticky orange and chilli sauce, so long as the ratio of beef to everything else (and beef to initial liquid) is small