TASK DEFINITION: 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:`.
PROBLEM: CONTEXT: Clingwrap works fine for me -- but I don't use a meat tenderizer -- I just use a small but fairly heavy pan (but not my cast iron, as it's not smooth on the bottom).When I was in college, I tried a few things. I can get pretty decent results just hitting it with my cutting board. (with it between saran wrap).Part of it might be technique -- if I'm doing chicken breast I first slice is sort of following the taper of the breast, so it's neither with or across the grain, but kinda of diagonal. You also don't want to hit straight down -- you want to angle the blows, so you're actually pushing the meat out, and not just trying to force it through the counter.And I should mention that I've only ever pounded out poultry and pork -- I assume beef would be the same, but I have no experience to confirm or deny it.  <sep>  Q: If I need to pound chicken, what's the best way to do it that isn't messy? A: Clingwrap works fine for me -- but I don't use a meat tenderizer -- I just use a small but fairly heavy pan  Q: Does the meat ever stick to the clingwrap? A: When I was in college, I tried  Q: What are other good methods? A: I can get pretty decent results just hitting it with my cutting board  Q: Do you lay anything over the meat when you hit it with the cutting board? A: saran wrap  <sep> FOLLOWUP_Q: Would putting the meat in a plastic bag work?

SOLUTION: No

PROBLEM: CONTEXT: While adding sugar syrups like corn syrup or invert syrup to ganache is fairly common, it will change the texture of the ganache. You'd end up with something more like a chocolate coating. If bitterness specifically is the problem, I'd suggest using a less bitter chocolate. Perhaps you can find something with lower cocoa solids that will have a smoother flavor without adding any sweeteners.Added from a comment since I remembered: A tiny amount of salt can also help to cover bitterness. You could try that.  <sep>  Q: How to sweeten ganache for a chocolate lining A: If bitterness specifically is the problem, I'd suggest using a less bitter chocolate  Q: Will adding sugar make it grainy? A: While adding sugar syrups like corn syrup or invert syrup to ganache is fairly common, it will change the texture of the ganache. You'd end up with something more like a chocolate coating  Q: What do you suggest I use to sweeten the chocolate? A: A tiny amount of salt can also help to cover bitterness. You could try that  <sep> FOLLOWUP_Q: Is there any other important information I need?

SOLUTION: No

PROBLEM: CONTEXT: For cheese cakes water bath makes more sense cause you want to avoid burning of the batter by keeping the heat contact directly from the tray.For brownies the contact of the hot plate is required, and that is how you get a little solid outer part.When you try to water bath brownies, they would have more or less like cheese cake texture, I actually tried it.  <sep>  Q: Can a water bath be used to bake brownies? A: For brownies the contact of the hot plate is required  <sep> FOLLOWUP_Q: how could I bake the brownies so that the outside perimeter isnât hard?

SOLUTION:
Yes