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:'.

Input: Consider Input: CONTEXT: You are probably stirring the pudding too much. Cornstarch starts thickening at about 205Â°F/95Â°C. Once the pudding has got to that point and has thickened, stop stirring, otherwise you will interfere with the starch formation that causes the thickening. Using electric beaters probably means you are missing the point when the pudding has thickened and quickly beating the living daylights out of any starch formation that has occurred.It may also be the case that you are beating so much air into the pudding that it just doesn't get hot enough to activate the cornstarch in the first place. I would use @ecnerwal's suggestion of a double boiler, along with a balloon whisk, and some patience.  <sep>  Q: How can I make my pudding thicker?###How much corn starch do you recommend using? A: Cornstarch starts thickening at about 205Â°F/95Â°C  <sep> FOLLOWUP_Q: Okay, do you think that if I use an electric beater that would help?

Output: Using electric beaters probably means you are missing the point when the pudding has thickened and quickly beating the living daylights out of any starch formation that has occurred


Input: Consider Input: CONTEXT: The easiest way to tell if you've over stirred muffins, quick breads or cakes is the texture when it's baked.Correct, and it's all even. Over stirred, and you'll have a series of larger bubbles in the cake, called 'tunneling', where it looks like worms have burrowed their way through your cake or muffin.Stirring develops gluten, which is essential to trap in bubbles for most yeast breads, and to give it a little bit of chew -- but not something that you want in a typical quick bread. (muffins, cake, etc.)  <sep>  Q: Why does over-stirring the muffin mixture result in tough muffins? A: Stirring develops gluten, which is essential to trap in bubbles for most yeast breads, and to give it a little bit of chew -- but not something that you want in a typical quick bread  <sep> FOLLOWUP_Q: In muffin recipes, the instructions often say to stir the mixture till "just combined", what exactly does this mean?

Output: Correct, and it's all even. Over stirred, and you'll have a series of larger bubbles in the cake, called 'tunneling', where it looks like worms have burrowed their way through your cake or muffin


Input: Consider Input: CONTEXT: You can wait as long as you need to between pre-cook (that's the simmering) and finish (the steaming), it's how things work in restaurants.The steaming time will only go up if you let the temperature drop appreciably. Even so, you shouldn't need more than an extra minute or so. Steaming is pretty benign to rice.As far as the safety concerns...if you keep the temperature above 135 F, you are out of the danger zone, and you can hold there forever. The danger zone is 41 to 135 F, but the goal in cooling foods is to get it from hot to cool in 6 hours...below 70 in two, and then 4 hours to make it below 41 (yes, I'm ServSafe certified). So your hypothetical 30-45 minutes shouldn't cause you a problem. But watch it if you start going long.  <sep>  Q: How long can I hold brown rice between boiling and steaming?###I use a technique from Cooks Illustrated for cooking my brown rice. I simmer for 25 minutes and then steam for 10. It gets a nice consistent result. But how long can I hold the rice between simmering and steaming? A: You can wait as long as you need to between pre-cook (that's the simmering) and finish (the steaming), it's how things work in restaurants  Q: Would I need to increase the steam time? A: The steaming time will only go up if you let the temperature drop appreciably. Even so, you shouldn't need more than an extra minute or so. Steaming is pretty benign to rice  Q: Are there any safety concerns? A: if you keep the temperature above 135 F, you are out of the danger zone, and you can hold there forever  <sep> FOLLOWUP_Q: Does it matter if it sits out for 30 - 45 minutes before finishing?


Output: 30-45 minutes shouldn't cause you a problem. But watch it if you start going long