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:`.
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Question: 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 

Answer: Oh, really? Do they use imitation extract? I don't recall seeing the bits of seeds in restaurant food.


Question: 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 

Answer: What are some sources of lecithine and xanthan?


Question: CONTEXT: In my experience, the most likely impact of a gentle boil vs. a furious rolling boil is going to be on texture of starchy foods, such as potatoes or other root vegetables, rather than flavor.I've found that a gentle simmer of potatoes will result in a mostly intact shape and consistent texture, whereas an aggressive boil without perfect timing can result in the outer layers of the potato breaking apart, sometimes before the center has time to cook fully.I've seen similar issues with stuffed parcels of pasta like ravioli or boiled won tons. I've also found that open pot egg poached eggs have much nicer results with a gentle simmer than an aggressive boil, perhaps for related reasons.Since part of how we experience taste is texture, you could say that the "taste" is affected.  <sep>  Q: Can food be boiled "extra fast/hard" in water? A: In my experience, the most likely impact of a gentle boil vs. a furious rolling boil is going to be on texture of starchy foods, such as potatoes or other root vegetables, rather than flavor 

Answer:
Anything, can if effect the taste?