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: The proteins in a fresh egg are too viscous, even when thoroughly beaten, to wash a baked good.The water thins the proteins so you get a nice glaze instead of a layer of scrambled egg.Older eggs have sometimes degraded enough that they don't need the water but it is easier to always add water than to make a subjective judgement on the state of your egg proteins.  <sep>  Q: What's the purpose of adding water to an egg wash? A: The water thins the proteins so you get a nice glaze instead of a layer of scrambled egg  Q: Many recipes I've seen call for beating a tablespoon###or so of water in with the egg for an egg wash.###What is the effect of adding the water to the egg wash when baking? A: The water thins the proteins so you get a nice glaze instead of a layer of scrambled egg  Q: What is the effect of adding the water to the egg wash when baking? A: The proteins in a fresh egg are too viscous, even when thoroughly beaten, to wash a baked good  Q: What's the purpose of adding water to an egg wash? A: water thins the proteins so you get a nice glaze instead of a layer of scrambled egg  <sep> FOLLOWUP_Q: What is the effect of adding the water to the egg wash when baking?

A: No
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Q: CONTEXT: There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base. It's really about taste and the result you want. Making the stock without vegetables in it will give you a clear broth with a simple pork flavor and the vegetables will be distinct in it. If you add vegetables while cooking the stock and then puree them in your base will be much more vegetable-y, and opaque - the color will be determined by the vegetables added. The pork taste will be a bit more hidden by vegetable flavors. Spices and herbs are 2 separate matters. In general you can overcook herbs very easily but it's hard to overcook spices (although some spices can change during long cooking times). Adding bay (laurel) is one of the exceptions herb-wise. Spice-wise adding at the beginning will make the spice permeate the meat, careful not to overdo it though.Like I said it's all about the look and taste you want.  <sep>  Q: Should I add vegetables and spices in the stock-making stage of pig-knuckle soup? A: There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base  Q: Could I put chilli as a seasoning? A: It's really about taste and the result you want  Q: Maybe I could add some fresh herbs too, or would that be too much? A: In general you can overcook herbs very easily but it's hard to overcook spices (although some spices can change during long cooking times). Adding bay (laurel) is one of the exceptions herb-wise  Q: What root vegetables do you think would work best? A: the color will be determined by the vegetables added. The pork taste will be a bit more hidden by vegetable flavors  <sep> FOLLOWUP_Q: Should I keep the boiled vegetables even though they are over cooked?

A: Yes
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Q: CONTEXT: Generally speaking, maple syrup will work fine in any recipe that calls for honey. They may have slightly different viscosities and water content, but that could be true between two honeys as well, so I wouldn't worry about it a lot. The only thing I think you really have to consider is whether the flavor of maple syrup is appealing in the dish you would substitute it in. In most cases, I think it will be fine, especially if the dish would have worked well with a dark, fully flavored honey. You might also like to try sorghum syrup, molasses, or agave nectar as other possible replacements.  <sep>  Q: Can I replace honey with maple syrup in recipes that require honey? A: Generally speaking, maple syrup will work fine in any recipe that calls for honey  Q: Can I use it in Honey Shortbread Biscuits? A: The only thing I think you really have to consider is whether the flavor of maple syrup is appealing in the dish you would substitute it in  Q: I wonder if a pear and almond tart would taste OK with maple syrup? A: think it will be fine, especially if the dish would have worked well with a dark, fully flavored honey  <sep> FOLLOWUP_Q: What does a recipe say when it asks for 'dark fully flavored honey'?

A:
No
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