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:`.

[EX Q]: CONTEXT: In my experience, that is completely normal and will not harm its flavor at all. You just need to warm it up before serving so that you can re-mix / emulsify your sauce / dressing. It congeals in the fridge much like any other fat will (think butter or bacon grease). Apparently, extra virgin olive oil may suffer from condensation in the bottle affecting the flavor. It may also turn cloudy. But in general, you should be fine. Even if it does go bad, it should just affect the flavor and not be harmful, just gross. So if it tastes bad, toss it. Otherwise you're fine. Note: I'm just talking about the oil going rancid, not anything else you might mix with it.  <sep>  Q: Is it okay to refrigerate olive oil?
[EX A]: Yes

[EX Q]: CONTEXT: Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once. It results in a smaller crumb and prevents huge gaping airholes in your bread. The reason that you have to let it re-rise is that you just pushed all the air out with the kneading you did developing that gluten structure.  <sep>  Q: Why let dough rise twice? A: Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once  Q: When making bread, why do recipes say to let the dough rise twice instead of once?###How does a firmer gluten texture help? A: The reason that you have to let it re-rise is that you just pushed all the air out with the kneading you did developing that gluten structure  Q: What would happen if I let the dough rise for a much longer or shorter time? A: It results in a smaller crumb and prevents huge gaping airholes in your bread  <sep> FOLLOWUP_Q: Can I let it rise in the fridge the second time or only on the counter?
[EX A]: No

[EX Q]: CONTEXT: There are many variables here that may or may not caused OP's problem.The Pan sounds as it might not have been hot enough. How hot was quite hot, how long could you hover your hand above the pan? Did you notice any change to the oil once you added it to the pan, did it streak, did it start to smoke?[Personally I tend to oil the meat before placing into the pan.]I think the main flaw is the frying for a minute on each side, at the temperature you had, that cooking time was too low. Maybe 2-4 minutes on each side. A medium should have a lot more heat penetrate the edges and allow that heat to transfer and cook the steak off the heat.That's an acceptable blue/rare steak though.  <sep>  Q: I have trouble cooking a steak 'medium', and to be honest, cooking it at all. My steak didn't turn out. What happened to my steak? A: There are many variables here that may or may not caused OP's problem.The Pan sounds as it might not have been hot enough  Q: Well, I heated a metal pan and added some oil when it was already quite hot put in the meat, It was 'glued' to the pan slightly - not hot enough? A: The Pan sounds as it might not have been hot enough  Q: However, after about 10 minutes, the outside color had not changed much, and the inside was still raw after cutting it in two pieces to have a look, what heat setting to cook it at? A: I think the main flaw is the frying for a minute on each side, at the temperature you had, that cooking time was too low. Maybe 2-4 minutes on each side  <sep> FOLLOWUP_Q: Hm, well, the steak doubled in height while cooking, Is that a sign of cheap meat with too much water?
[EX A]:
No