Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`.

Input: Consider Input: CONTEXT: I understand that sugar (and by extension jaggery) helps yeast multiply at a very fast paceThis is only partly true. Yeast is a living organism and can only live under certain conditions, including a certain osmotic pressure. If you start from pure bread dough, then adding a bit of sugar to the dough (or to the preferment) can make it rise faster. But adding sugar in quantities sufficient to make the bread taste sweet will slow down the yeast growth, as opposed to making it quicker. There is even an upper limit for how much sugar you can add per 100 g of flour, and it's not recommended to use recipes which prescribe more, as they turn out poorly. So I wouldn't change the amount of yeast, unless you make the empirical observation that your yeast is overfed (recognizable by speed of raising and the changed smell).  <sep>  Q: Sugar and yeast proportion while making sweet bread A: If you start from pure bread dough, then adding a bit of sugar to the dough (or to the preferment) can make it rise faster  Q: Should I decrease the amount of yeast used? A: There is even an upper limit for how much sugar you can add per 100 g of flour, and it's not recommended to use recipes which prescribe more 

Output: s there a rule or ratio by which I must decrease the yeast for every unit of sugar added?


Input: Consider Input: CONTEXT: A quick and dirty way of achieving this is to microwave them for a bit. Microwave oven powers vary, so try 10 seconds first and add time as necessary. You'll find the right time for the right amount to bring your chips to nearly what they were prior to sitting out.  <sep>  Q: Can I make my chips crunchy again after they have gone soggy? A: eco  Q: For how long does it need to use in the Microwave? A: try 10 seconds first and add time as necessary 

Output: How do I keep it from getting soggy in the first place?


Input: Consider Input: CONTEXT: I believe that I have made some of those conflicting comments.It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey.It is also really easy to have the gravy turn out inedibly salty if you aren't careful.Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting.I have also read, from reliable sources such as Harold McGee, that gravy is impossible. My own experience would suggest otherwise.  <sep>  Q: Can you make pan gravy if the turkey was brined? A: It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey  Q: Are there any drawbacks to using this method? A: It is also really easy to have the gravy turn out inedibly salty if you aren't careful  Q: What steps do I need to take to make sure this does not happen? A: Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting 


Output: Does it need to be rinsed in tap water?