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:`.
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Question: CONTEXT: Rendered pork fatâmanteca de cerdoâis our preferred cooking fat throughout this book. Lard has a relatively high smoke point so it is ideal for frying, and it provides a richness, dimension, and distinctly Mexican flavor that you just can't replicate with using other fats...Vegetable oil is a fine substituteHowever specific recipes may really need lard: Note that the flaky texture and slight richness that make flour tortillas so compelling are derived from lard. I've found that vegetable shortening is a poor substitute here...Source: Alex Stupak and Jordana Rothman. "Tacos: Recipes and Provocations".  <sep>  Q: Why use lard in tortilla dough? A: the flaky texture and slight richness that make flour tortillas so compelling are derived from lard  <sep> FOLLOWUP_Q: why does the lard cause flaky texture

Answer: No


Question: CONTEXT: 'Paella rice' is not actually a variety of rice, but a category suitable, as the its name suggests, for making paella. Some common varieties are: Bahia, Balilla, Bomba, Senia, and Calasparra; the particular variety should be indicated on the packet that you choose.These varieties differ from risotto rices, such as arborio and carnaroli, in not creating a creamy 'sauce' around the rice. Paella rice should stick together, but be distinct and not in a creamy 'sauce'.Arborio rice has a creamy, chewy texture due to its higher amylopectin (one of two components in its starch) content. Paella rice absorbs more liquid than risotto rices, however it too would become 'creamy' if you stirred it like a risotto, since it also has a high starch content.  <sep>  Q: What is the difference between risotto rice and paella rice? A: Paella rice' is not actually a variety of rice, but a category suitable, as the its name suggests, for making paella  Q: Are they interchangable? A: Paella rice absorbs more liquid than risotto rices, however it too would become 'creamy' if you stirred it like a risotto, since it also has a high starch content  Q: Are there any other differences? A: Arborio rice has a creamy, chewy texture due to its higher amylopectin (one of two components in its starch) content  <sep> FOLLOWUP_Q: What dishes are best for the risotto vs the paella?

Answer: No


Question: CONTEXT: This isn't the "quick" nor the healthy answer, but I personally do a twice-cooked system. I leave the juice from the can in the mix, and boil it down, which takes 15 minutes or so. Retaining the flavor of the canned fluid is essential, in my opinion.Then I "fry" the dry-ish mixture which is beginning to separate in maybe 1 tbsp preheated lard per can of beans, stirring a lot at first. Lastly, very slightly simmer this on low heat for 1 hour or so, stirring occasionally. Flavor is awesome. Any kinds of beans can be prepared in this way, and it is similar (varying on oil and legume variety) to other paste concoctions created elsewhere.. such as in the middle east.Note that this method negates the need for lots of "mashing". So, if you're more looking for less effort, than necessarily for "quick".. this could be your answer :)  <sep>  Q: How to quickly make refried beans (or thereabouts) using Kidney beans? A: This isn't the "quick" nor the healthy answer, but I personally do a twice-cooked system  Q: No matter how much or long I cook and/or mash the beans (while adding water), the skin never quite "liquidizes" ? A: I "fry" the dry-ish mixture which is beginning to separate in maybe 1 tbsp preheated lard per can of beans, stirring a lot at first. Lastly, very slightly simmer this on low heat for 1 hour  Q: Do you think maybe I should use a different kind of bean for better results? A: Any kinds of beans can be prepared in this way, and it is similar (varying on oil and legume variety) to other paste concoctions created elsewhere.. such as in the middle east  <sep> FOLLOWUP_Q: Why do mine always seem tough and have strainy blobs?

Answer:
No