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:'.

[EX Q]: CONTEXT: Judging from those Wikipedia articles:Clarified butter is rendered butter, which means that the solids are removed.Beurre noisette is browned butter, which contains the solids.Ghee is slightly-browned (it should have a golden color) butter that is rendered. So you melt the butter till it's golden. Then you remove the solids by pouring the top layer into a container. So you have a combination (if you like) of clarified and browned butter.  <sep>  Q: Is âgheeâ clarified butter or beurre noisette? A: Clarified butter is rendered butter, which means that the solids are removed.Beurre noisette is browned butter, which contains the solids  <sep> FOLLOWUP_Q: Does Ghee contain solids?
[EX A]: you melt the butter till it's golden. Then you remove the solids by pouring the top layer into a container. So you have a combination (if you like) of clarified and browned butter

[EX Q]: CONTEXT: Garlic will spoil faster in the fridge actually. I don't know how long it will last in the fridge, but I understand that it lasts longer if you leave it in a cool, dark, dry storage. I believe one reason is that your fridge is generally too humid. In my experience, garlic kept in the fridge is also more likely to develop mould (goes soft, and dark discolouration).I keep mine in a ceramic thing in one of my cupboards. It lasts anywhere from a few weeks to a few months depending on the garlic (probably how long it sat before getting to my kitchen). If you store it like that, garlic that goes "bad" will usually start to sprout (green shoots, will come through the top.  <sep>  Q: What is the shelf life of a garlic bulb, with the "skin" still on, left in the fridge? A: Garlic will spoil faster in the fridge actually. I don't know how long it will last in the fridge  <sep> FOLLOWUP_Q: What would the garlic look like if it had indeed spoiled?
[EX A]: In my experience, garlic kept in the fridge is also more likely to develop mould (goes soft, and dark discolouration

[EX Q]: CONTEXT: Without seeing the recipe and procedure, it is hard to say if the seeds are necessary, there are many recipes for Seville orange marmalade that don't call for the seeds, and some that do. There is a good chance that they aren't essential to the recipe, that being said:There is pectin in the seeds of citrus, but there is no need to grind or chop them for it to be released. Tying them in a cheesecloth bag, that would be easy to remove after cooking, would be fine. (If the recipe uses added pectin, then the seeds shouldn't be needed at all.)  <sep>  Q: Are the citrus seeds necessary when making marmalade? A: Without seeing the recipe and procedure, it is hard to say if the seeds are necessary  Q: Are the seeds necessary when making marmalade to extract pectin? A: Seville orange marmalade that don't call for the seeds, and some that do. There is a good chance that they aren't essential to the recipe  <sep> FOLLOWUP_Q: This recipe is with Seville oranges and low in sugar, what is the best way to keep the seeds separate?
[EX A]:
Tying them in a cheesecloth bag, that would be easy to remove after cooking, would be fine