Given a paragraph about cooking, and a set of conversational questions and answers about the paragraph, say whether the passage contains sufficient information to answer the follow-up question. Say Yes if it is answerable; otherwise, say No. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`, and the follow-up question has a prefix `FOLLOWUP_Q:`.

[Q]: CONTEXT: What gives spices their flavors are the oils that they contain, along with any water soluble flavors that they might have. In a pressure cooker, your food will cook hot. What that means to your spices will vary as certain spices could grow more bitter or sweeter depending on the compounds inside them. Conventional wisdom says that pressure cooking concentrates the flavors, although that would seem to fly in the face of physics as you aren't reducing while pressure cooking, you are just heating steam at a higher atmosphere to transfer more heat to the food faster.As for texture, use the one that you like.  <sep>  Q: What is the difference between cooking vegetable curries in a pressure cooker and a wok? A: In a pressure cooker, your food will cook hot  <sep> FOLLOWUP_Q: Is the difference only w.r.t time consumed?
[A]: No


[Q]: CONTEXT: The first thing I have to say is kebabs and overcooked are synonymous. If you want all your meats and/or veggies to be cooked right, I would advise you to put each item on it's own skewer so you can take them off as they are finished.As for a broiler and broiler plate functioning as a substitute for a grill, I would say that it won't be an exact substitute, but you will at least get the high temperature cooking and caramelization you would expect from a grill (you will just be missing the smoke flavor).  <sep>  Q: Can a broiler function as a grill substitute when making kebabs? A: As for a broiler and broiler plate functioning as a substitute for a grill, I would say that it won't be an exact substitute  Q: What can it do similarly? A: you will at least get the high temperature cooking and caramelization you would expect from a grill (you will just be missing the smoke flavor  Q: What would I be missing compared to a grill? A: you will just be missing the smoke flavor  <sep> FOLLOWUP_Q: Is there anything I should watch out for when making kebabs?
[A]: Yes


[Q]: CONTEXT: A chinoise will not--I speak from daily experience--filter out vanilla seeds. A coffee filter would, but my question is: why on earth would you bother? It's annoying to do (and depending on what the product is, filtering through a coffee filter would ensure you lose other things), and seeing actual vanilla seeds in the final product tells your guests that you are using real vanilla beans, not extract.Professional kitchens do not, generally speaking, attempt to remove the seeds for the reasons noted above.@stephenmacdonald, most dessert recipes that call for a fine mesh strainer do so because there is the possibility of chunky things ending up in the product. In the case of that recipe, I would guess it is to prevent chunks of undissolved gelatine from ending up in the final dessert.  <sep>  Q: Can I filter out vanilla bean seeds? A: A chinoise will not--I speak from daily experience--filter out vanilla seeds. A coffee filter would, but my question is: why on earth would you bother  Q: When I use seeds I scrape out of vanilla beans in my desserts, it always leaves black specks. ###It doesn't seem to alter the taste, but it's not as pretty as professional works. A: seeing actual vanilla seeds in the final product tells your guests that you are using real vanilla beans, not extract  Q: That makes sense. I'd rather my panna cotta be pristine and white, though. A: Professional kitchens do not, generally speaking, attempt to remove the seeds for the reasons noted above  <sep> FOLLOWUP_Q: Oh, really? Do they use imitation extract? I don't recall seeing the bits of seeds in restaurant food.
[A]:
No