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:`.

Input: Consider Input: CONTEXT: The easiest solution that comes to mind would be to figure out how much you need for a sandwich, remove that from the jar, set it on the counter to come to room temp (or put it in the microwave for 10-15 seconds) and then spread it when it's warmed up. "Refrigerate after opening" doesn't mean that it must be in the fridge every second, though... so even if you left the entire jar on the counter for 30 minutes to warm up, it shouldn't pose much of a problem.  <sep>  Q: What's the easy way to spread peanut butter that is required to stay refrigerated? A: The easiest solution that comes to mind would be to figure out how much you need for a sandwich, remove that from the jar, set it on the counter to come to room temp  Q: Would that be safe since it says must be refrigerated? A: Refrigerate after opening" doesn't mean that it must be in the fridge every second 

Output: Why does it have to be refrigerated at all?


Input: Consider Input: CONTEXT: I'd say that's not strictly true,mostly because no salt substitute I've ever seen can get the same taste anyway. "Real" salt is sodium chloride (and maybe iodine, or minor impurities if it's sea salt). Most salt substitutes are partly or mostly potassium chloride. This is technically a salt (chemically speaking) and does have a similar salty taste, but it doesn't taste quite like sodium chloride, and can be bitter or metallic-tasting. Some salt substitutes add herbs or other things to help make the potassium chloride more palatable. Sounds like your has some "regular" salt as well, if it's got a significant sodium content.So while you are right that there's likely a "catch," it's more likely to be that your salt substitute will never taste quite right, or will be bitter, and less likely that you'll be piling loads of extra on in an effort to get the right saltiness.  <sep>  Q: Is low sodium salt really effective? A: no salt substitute I've ever seen can get the same taste anyway  Q: do you add more to get the full flavor? A: you'll be piling loads of extra on in an effort to get the right saltiness 

Output: is there another ingredient i can use?


Input: Consider Input: CONTEXT: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours. A good, heavy, screaming hot pan is required. Oil the steak, not the pan, with vegetable or groundnut oil (olive oil will burn), and baste with butter towards the end for extra flavour.If your steak is thick, you might try a reverse sear - roast the steak at about 150Â°C until the centre is 10Â°C off your desired doneness level (if you don't have a digital probe thermometer, invest the small amount they cost, it is completely worth it), then sear the outside on your mega hot pan. This avoids you having to overdo the outside just to get the inside right.  <sep>  Q: Is it better to fry or grill a steak? A: frying  Q: What are the benefits of frying a steak? A: frying gives a better crust due to the higher direct heat producing more Maillard flavours  Q: How hot would the pan have to be? A: A good, heavy, screaming hot pan is required 


Output: What kind of pan would I need to use?