instruction:
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:`.
question:
CONTEXT: I've struggled with this issue as well because I live in a moist climate and instant espresso powder cakes up on me between uses.Generally recipes which use instant espresso power are trying to add a kick of bitter and roasted flavors to deepen chocolate flavors and make them richer. You can try substituting instant coffee 1:1, but the flavor of the baked good will certainly suffer a loss of richness. Increasing the amount of instant coffee, however, would likely add more bitter or acidic flavors -- and caffeine -- to the cookie or cake than you want. Also, instant coffee takes longer to dissolve, so it needs to be added straight to a liquid.There's no real way to substitute liquid coffee in most recipes, such as chocolate cookie or brownie recipes, because the recipe has no water in it in the first place. In the rare recipes where there is water, you could substitute strong-brewed coffee for an equal quantity of water+espresso powder, and this would likely work fairly well.So, summing up: there's no really good substitute for instant espresso powder in recipes which call for it that I've found with some significant experimentation. Hopefully someone else has had better ideas than me.  <sep>  Q: Instant espresso powder substitutions? A: you could substitute strong-brewed coffee for an equal quantity of water+espresso powder  Q: I don't have the powder, thats what I'd like to substitute. A: You can try substituting instant coffee 1:1, but the flavor of the baked good will certainly suffer a loss of richness  <sep> FOLLOWUP_Q: Would double or triple strength brewed (or French Press) coffee work?
answer:
No


question:
CONTEXT: If you heated the eggs above 160Â°F/70Â°C (and boiling is definitely above that), they're cooked, and any harmful bacteria has been killed. Can't say for sure that you did this without knowing the steps you performed.Given, if it doesn't taste good, and it was cheap ingredients... sounds like an argument to discard it anyway. Even if its perfectly safe.(Note: lower temperatures will also kill the bacteria, but it's no longer instantâyou may have to hold it for a few minutes to a few hours, depending on the temperature.)  <sep>  Q: Custard Pudding tasting like raw eggs A: if it doesn't taste good, and it was cheap ingredients... sounds like an argument to discard it  <sep> FOLLOWUP_Q: I cooked custard pudding on the stove for 30 minutes, but it taste like raw eggs a bit. Do you think it's cooked or still raw?
answer:
No


question:
CONTEXT: 'Paella rice' is not actually a variety of rice, but a category suitable, as the its name suggests, for making paella. Some common varieties are: Bahia, Balilla, Bomba, Senia, and Calasparra; the particular variety should be indicated on the packet that you choose.These varieties differ from risotto rices, such as arborio and carnaroli, in not creating a creamy 'sauce' around the rice. Paella rice should stick together, but be distinct and not in a creamy 'sauce'.Arborio rice has a creamy, chewy texture due to its higher amylopectin (one of two components in its starch) content. Paella rice absorbs more liquid than risotto rices, however it too would become 'creamy' if you stirred it like a risotto, since it also has a high starch content.  <sep>  Q: What is the difference between risotto rice and paella rice? A: Paella rice' is not actually a variety of rice, but a category suitable, as the its name suggests, for making paella  Q: Are they interchangable? A: Paella rice absorbs more liquid than risotto rices, however it too would become 'creamy' if you stirred it like a risotto, since it also has a high starch content  Q: Are there any other differences? A: Arborio rice has a creamy, chewy texture due to its higher amylopectin (one of two components in its starch) content  <sep> FOLLOWUP_Q: Are they from the same country or origin?
answer:

No