TASK DEFINITION: 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:'.
PROBLEM: CONTEXT: Yes, you can entirely replace water with milk. The main thing to be aware of is how prone it is to boiling over. Milk will eagerly do that on its own, and starchy water will too, so the combination has to be cooked on very low heat to avoid making a huge mess. (I think this is why the original recipe starts with water: less time with potential for boiling over, and more stable temperature when you add the milk.) You'll also probably want to be more careful about stirring the first time; if the heat is a little higher than you realize, you will start accumulating a layer on the bottom of the pan.If you want them to cook faster and have less potential boiling over to worry about, you can always presoak in milk beforehand. I've done this overnight in the fridge, which was enough to let me make (admittedly slightly chewy) steel-cut oats in the microwave the next morning.  <sep>  Q: Steel Cut Oats: cooking in milk vs. water###Most of the recipes I've seen (including Good Eats) recommend simmering the oats in 4 cups of liquid for 1 cup of oats. Alton Brown recommends 3 cups of water for ~25 mins and then (1/2 cup of milk + 1/2 cup of buttermilk) for ~10 mins.###However, I would like to do away with water entirely (just curious). Could I just simmer 1 cup of oats in 4 cups of milk for ~40mins? A: you can entirely replace water with milk. The main thing to be aware of is how prone it is to boiling over. Milk will eagerly do that on its own  Q: is the first ~25mins of simmering in water designed to maximize water absorption? A: the combination has to be cooked on very low heat to avoid making a huge mess. (I think this is why the original recipe starts with water: less time with potential for boiling over  Q: Also, if anyone has cooked oats mostly in milk before, I'd like to hear their opinion as well###Thank you A: If you want them to cook faster and have less potential boiling over to worry about, you can always presoak in milk beforehand  Q: That sounds helpful. Thanks for the tip A: I've done this overnight in the fridge, which was enough to let me make (admittedly slightly chewy) steel-cut oats in the microwave the next morning  <sep> FOLLOWUP_Q: Okay. Anything else that I should know

SOLUTION: You'll also probably want to be more careful about stirring the first time; if the heat is a little higher than you realize, you will start accumulating a layer on the bottom of the pan

PROBLEM: CONTEXT: No, it won't work. Michael's comment explains why. Whipping cream is not just fat and water mixed, it is fat and water emulsified. This is a big difference. If you had some special reason to do this on a regular basis, you could get it to work by adding emulsifiers. You can beat any fat with water and lecithine or xanthan and get a creamy result. As far as I know, this is how plant based cream substitutes work. But if the issue is that you just don't have whipping cream right now at home, then it is easier to go buy whipping cream than to go find emulsifiers (I buy mine online, don't know if there are brick-and-mortar B2C stores which sell them). If for some reason you absolutely can't do it in time, I would suggest using a different filling. Pastry cream works well with millefeulle, buttercream can work too, lightened with whipped eggwhites if necessary.  <sep>  Q: Could I add butter to single cream to make whipped/double cream? A: it won't work  Q: If I added butter to single cream and whipped it, would that add enough butterfat to it to make it suitable for whipping? A: Whipping cream is not just fat and water mixed, it is fat and water emulsified  Q: What is the best way to make whipping cream from cream? A: you could get it to work by adding emulsifiers  Q: What are good emulsifiers to add to single cream, if I want to make whipping cream? A: lecithine or xanthan  <sep> FOLLOWUP_Q: What are some sources of lecithine and xanthan?

SOLUTION: I buy mine online, don't know if there are brick-and-mortar B2C stores which sell them

PROBLEM: CONTEXT: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food. If you were to try to stir a sheet of gelatin directly into hot liquid, you'd find that it behaves a lot like cornstarch. It clumps up immediately and produces unpleasant-to-eat chunks that only a blender and a chinois have a hope of removing.You squeeze it after soaking to remove excess (unflavored) water from the exterior. Otherwise, each sheet might bring along quite a bit of water, which will seriously affect the consistency of a product you expect to set up, and might affect the taste of even something like a braise to which you are adding the gelatin just for body.  <sep>  Q: Why do we soak and squeeze gelatine?###I can only assume we use gelatine with liquids (or at least the majority of time it's to set a liquid) - so why soak it first? A: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food  Q: And why do we then squeeze it?### I would assume it's to get rid of something but my searches return no results. A: You squeeze it after soaking to remove excess (unflavored) water from the exterior. Otherwise, each sheet might bring along quite a bit of water  Q: Oh okay###That makes sense###any other suggestions for me? A: If you were to try to stir a sheet of gelatin directly into hot liquid, you'd find that it behaves a lot like cornstarch. It clumps up immediately  <sep> FOLLOWUP_Q: okay. Thats helpful to know. Thanks

SOLUTION:
produces unpleasant-to-eat chunks that only a blender and a chinois have a hope of removing