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: If it's a small spot you can rub half a lemon on it till it's gone. If the entire inside has darkened you can fill it with water, add several tablespoons of cream of tartar (2 per quart) and boil it for 10 minutes.You can also buy aluminum cleaner, but the do it yourself is typically cheaper.In case you're wondering why I'm suggesting an acid for cleaning. It's actually alkali foods that stained your pot, not acidic. e.g. boiling potatoes. Acid actually cleans the spots put there by alkali foods. The common warning against cooking acidic foods in an aluminum pot is to prevent excessive amounts of aluminum being leeched into your food.  <sep>  Q: How to clean my unanodized aluminium pot? A: You can also buy aluminum cleaner  <sep> FOLLOWUP_Q: Does acidic food cause problems with an unanodized aluminium pot?
[A]: Yes


[Q]: CONTEXT: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized. This means that it has been mechanically emulsified to prevent the butter from separating. I don't know if the cream for creme fraiche is homogenized too before creme fraiche is made, but with your result, I'd suspect homogenization too. It won't show up on the label as an ingredient, as it is done by forcing the cream through microfilters.  <sep>  Q: Why might I have trouble making butter from CrÃ¨me FraÃ®che? A: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized  Q: ahh, that makes sense. what would i want to use to make sure it comes out right? A: It won't show up on the label as an ingredient  <sep> FOLLOWUP_Q: does temperature also have an effect on the final product?
[A]: No


[Q]: CONTEXT: What you're describing is something that I'd consider normal in a cookie. Some cookies are more cake-like, some are chewy, some are crunchy, some are flatter than others - but they're all good. Almost any factor - from the type of fat, to the type of liquid, to the leavener, to the temperature of both the oven and the dough can affect the cookie's texture. I'd make two recommendations if you want your cookie less flat: 1) chill the dough for a few hours, or overnight. Then, form them and get them into the oven quickly, while the dough is stone cold. 2) Try a different recipe. Do a visual internet search for the type of cookie that you're after. Good recipes are hard to find, and sometimes you have to kiss a few frogs...  <sep>  Q: Why aren't my chocolate chip cookies coming out the way I'd like them? A: Almost any factor - from the type of fat, to the type of liquid, to the leavener, to the temperature of both the oven and the dough can affect the cookie's texture  <sep> FOLLOWUP_Q: I'm making chocolate chip cookies. Am I doing something wrong if my cookies look flat on top, and soft, and brown on the bottom?
[A]:
Yes