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:`.

[EX Q]: CONTEXT: You can let it ripe at room temperature.If you want to slow down the ripening process, put it in the fridge, although this will affect the mango negatively. If you want to speed up the process, put it in a bag with a banana.When the mango is ready to eat, it will be slightly soft if you press it and you can smell the mango flesh through the peel. The green colour will not totally disappear.  <sep>  Q: How do I ripen a Mango? A: You can let it ripe at room temperature  Q: How can I tell when it's ready? A: When the mango is ready to eat, it will be slightly soft if you press it and you can smell the mango flesh through the peel  Q: Should it be refrigerated after it's ripe? A: If you want to slow down the ripening process, put it in the fridge, although this will affect the mango negatively 
[EX A]: What will be the negative effects of the refrigerator on the mango?

[EX Q]: CONTEXT: First off, when reheating soup, it won't matter much. If you get the pan too hot before you add the soup, you could get some spattering, but that's about it.As for making a fresh batch, there are those who believe that browning the ingredients before adding the liquids will develop more flavor. This will be a lot easier to do with a hot pan, than trying to get a cold pan full of stuff up to a heat sufficient to cause browning. Overall, it's a tradeoff. If you're in a hurry, it might be worth saving the few minutes to just throw everything in the pan and heat it up. If you really want to develop every last bit of flavor, you'll probably be better off heating your pan, browning ingredients, then adding liquid.  <sep>  Q: When I'm cooking, should I heat the pot first or is it okay to heat it up with food already in it? A: t off  Q: If I'm making a fresh pot of soup, should I heat the pot first? A: First off, when reheating soup, it won't matter much. If you get the pan too hot before you add the soup, you could get some spattering, but that's about it 
[EX A]: What type of vegetables should heat first?

[EX Q]: CONTEXT: I'm not a professional fudger, but here is my theory: one should add it to the boiling mixture. The reason is that butter has milk solids that are said to âburnâ at low temperatures (somewhere in the range 120C-150C or 250F-300F) which just above the soft ball stage (113C or 235F) needed for making fudge. I interpret the burning to mean that those milk solids (sugars and proteins) get a chance to contribute to the Maillard reaction that gives caramel (and its grained cousin the fudge) its great and rich flavor. Given how unique and varied the flavors arising from butter are, I would not want to miss their contribution by adding them after the heat is gone.  <sep>  Q: Butter usage in fudge? A: I'm not a professional fudger, but here is my theory: one should add it to the boiling mixture  Q: I have a number of questions relating to fudge. Thank you in advance for your help. A: The reason is that butter has milk solids that are said to âburnâ at low temperatures  Q: My main question here is Why do some recipes put the butter ON the fudge once its hot whereas the professional videos (i.e. youtube mackinac fudge shops) seem to show the butter in the boiling mix? A: I interpret the burning to mean that those milk solids (sugars and proteins) get a chance to contribute to the Maillard reaction that gives caramel 
[EX A]:
Use of whipping cream in fudge, Why is my chocolate fudge not that dark?