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:`.

[Q]: CONTEXT: Yes it should - sort of. Your observation is right on point, a very rich dough will tear more easily. (I did the same experiment once myself.) But it will still show some characteristics of the windowpane test: it will stretch smoothly and the "pane" should be very even, not show streaks of thicker and thinner areas. Note that the temperature of your dough and thus the consistency of your fat may have an influence as well. While warm doughs with soft fat will be very stretchy, cool doughs (made with cold ingredients and little yeast for an overnight cold raise) can be less cooperative.If you are familiar with how a "ready" non-enriched dough looks that passes the windowpane test, you will probably recognise the same smoothness in an enriched dough anyway, without performing the test. For this specific recipe, I guess it's the very low hydration that makes the windowpane test difficult and the dough prone to tearing, not the fat.  <sep>  Q: Should enriched doughs pass the windowpane test? A: it will still show some characteristics of the windowpane test: it will stretch smoothly and the "pane" should be very even  Q: My first attempt didn't, how do I get it to pass this test? A: the temperature of your dough and thus the consistency of your fat may have an influence  Q: What temperature should my dough be at? A: warm doughs with soft fat will be very stretchy, cool doughs (made with cold ingredients and little yeast for an overnight cold raise) can be less cooperative  Q: What kinds of soft fat works best? A: it's the very low hydration that makes the windowpane test difficult and the dough prone to tearing, not the fat  Q: Does the amount of time I knead the dough play a factor? A: not show streaks of thicker and thinner areas  <sep> FOLLOWUP_Q: How long should I let the dough rest?
[A]: No


[Q]: CONTEXT: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours. A good, heavy, screaming hot pan is required. Oil the steak, not the pan, with vegetable or groundnut oil (olive oil will burn), and baste with butter towards the end for extra flavour.If your steak is thick, you might try a reverse sear - roast the steak at about 150Â°C until the centre is 10Â°C off your desired doneness level (if you don't have a digital probe thermometer, invest the small amount they cost, it is completely worth it), then sear the outside on your mega hot pan. This avoids you having to overdo the outside just to get the inside right.  <sep>  Q: Is it better to fry or grill a steak? A: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours  <sep> FOLLOWUP_Q: I have been told that frying it would make it tastier, but is it healthier to grill or fry?
[A]: No


[Q]: CONTEXT: The fishy smell comes from amines - you want a low pH substance to take the smell away, like lemon juice or vinegar. Some brands of "shower cleaner" will do the trick.Bicarbonate of soda absorbs "general" odors, but it is alkaline and not the best choice in this case.  <sep>  Q: How do you get the smell of fish off your hands?
[A]:
No