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: Absolutely! Metal skewers contribute to cooking the meat from the center as they pick up heat from the exposed parts and conduct it throughout.It is a good idea not to crowd your metal skewers with pieces of food to promote this. Not crowding the skewers also exposes more surface area for the food to caramelize. Doing this on a wooden skewer runs the risk of burning the skewers and losing food into the grill.  <sep>  Q: Do metal skewers make a considerable different cooking time than wooden? A: Absolutely! Metal skewers contribute to cooking the meat from the center as they pick up heat from the exposed parts and conduct it throughout  Q: Are wooden skewers reuseable? A: runs the risk of burning the skewers 
[EX A]: How much less time should I grill kebabs with metal skewers?

[EX Q]: CONTEXT: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes. I have been brining them before I cook them ever since I saw that and think it makes them juicier.I brine them for a couple hours at most and then just cook them. Never tried the drying in the refrigerator.  <sep>  Q: I want to prepare pork chops by salting them, putting them in a brine, and drying them, but how should I go about this? A: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes  Q: Do I still have to cook the meat after all that, or is it ready to eat? A: I have been brining them before I cook them ever since I saw that and think it makes them juicier  Q: Will the brine and/or salt cause issues of bone rot? A: I have been brining them before I cook them ever since I saw that and think it makes them juicier 
[EX A]: How much salt should I add to make the saltwater brine?

[EX Q]: CONTEXT: Anything can spoil eventually, refrigerated or not. Keeping something under a lid and refrigerated restricts the number of airborne colonizers that might get access to it, and the cold temperature means that even if they get there, they will grow much slower than at room temperature.For something to spoil, it needs to be colonized by bacteria or fungus spores, and it needs to contain some nourishment to support their growth, not too much chemicals that prevent their growth, and not too much competing life forms already present. So, things with a high concentration of salt or sugar tend to be unhospitable to bacteria and fungi growth, because they are hygroscopic (they draw the water out of cells). Extreme high or low pH (eg acidic) also retards growth. Think of things like ketchup, mustard, jelly with labels that say "refrigerate after opening" but most people ignore them. Alcohol is unfriendly if the concentration is too high, and of course natural fermented foods are already occupied by human-friendly bacteria.Ketchup is sealed in a bottle, usually with no fingers or utensils inserted into it, so it stays pretty sterile. It is also protected by being hygroscopic (due to high concentration of sugar and salt) and its acidity. Ketchup as a word and concept is descended from an Indonesian fish sauce, and has been around much longer than refrigeration. I think you can leave it out with no worries unless you see obvious mold growth.  <sep>  Q: Does ketchup belong in the fridge, or the cupboard? A: Ketchup is sealed in a bottle, usually with no fingers or utensils inserted into it, so it stays pretty sterile  Q: I tend to think that ketchup should live in the fridge, once opened, shouldn't that protect it from contamination in the air? A: It is also protected by being hygroscopic (due to high concentration of sugar and salt) and its acidity 
[EX A]:
Do you think storing in cupboard vs. fridge changes the flavour?