Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.

CONTEXT: Sous vide cooking is a function of temperature and the surface area to volume ratio of the food in question.If you have a high surface area to volume the cooking time will be shorter. Steaks would have a higher ratio than the roast so they would take less time than the roast. The amount of the time difference is difficult to predict exactly over such a long time scale, but a rough calculation of the ratio I spoke of would be a good starting point for a compensation factor.If you have the time and your water bath can accommodate, I'd suggest keeping the roast whole and finishing in a skillet. It's much more impressive than a steak.  <sep>  Q: Should I Sous vide chuck roast or chuck steaks? A: Steaks would have a higher ratio than the roast so they would take less time than the roast  <sep> FOLLOWUP_Q: Which would taste better?
If you have the time and your water bath can accommodate, I'd suggest keeping the roast whole and finishing in a skillet. It's much more impressive than a steak

CONTEXT: Adding herbs directly to baked goods usually results in very strong flavours. Infusing the sugar with the herbs gives a more subtle overtone rather than a full-on explosion. In some cases, of course, you might want a strong herb flavour, but where you just want a hint, infusing the sugar is great. The classic example is using stripped vanilla pods to make vanilla sugar, which adds subtle vanilla tones to cakes and meringues.  <sep>  Q: When would one infuse flavor into sugar for baking? A: Infusing the sugar with the herbs gives a more subtle overtone rather than a full-on explosion  <sep> FOLLOWUP_Q: Why would you infuse flavor into sugar for baking?
Adding herbs directly to baked goods usually results in very strong flavours

CONTEXT: You don't need to defrost it, you can add cold roux directly to a boiling liquid. To avoid lumps from the roux, most cooks suggest you either add cold roux to a hot sauce, or cold liquid to hot roux. If you heat the roux gradually with the liquid you may get lumps, and don't get a good impression of how much thickening is going on until it heats fully.  <sep>  Q: Right way to defrost roux A: You don't need to defrost it, you can add cold roux directly to a boiling liquid  <sep> FOLLOWUP_Q: Will it get clumpy or gritty?

To avoid lumps from the roux, most cooks suggest you either add cold roux to a hot sauce, or cold liquid to hot roux