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: Yes. Water boils at about 212F (100C) and meat is cooked from 140F to 160F. If you left the meat in there for a very long time it would eventually approach 212F and start to get tough.The time that they give you is going to be the time it takes to ensure that the meat is safe to eat. Generally I like it to be closer to the rare side as it is more tender that way.  <sep>  Q: Will meat overcook in a boiling water pot? A: If you left the meat in there for a very long time it would eventually approach 212F and start to get tough  <sep> FOLLOWUP_Q: Is 15-20 minutes too long to boil meat?
[A]: No


[Q]: CONTEXT: To clarify: forced-air (a/k/a "convection", a/k/a "fan bake") ovens rely on a fan to circulate the air in the oven. The fast-moving air substantially enhances the rate at which heat is transferred to the food. It is particularly good where you want the surface to brown, such as roasts and breads; it is not as good for more delicate items, such as custards and cakes, which can set too quickly or get dried out. For cookies, it depends on what effect you want, but many standard types do well in forced-air ovens because the fan helps ensure that the whole oven stays at a uniform temperature despite the presence of several trays. (Of course, the tray closest to the heating element will still cook faster than the one farthest away, so you will still have to swap them partway through.)The general rule for using the fan is to set the oven temperature 25 degrees F (15 C) lower than what the recipe calls for using in a regular oven. Even then, don't go strictly by cooking time, as ovens vary; rather, be sure to check on your food regularly to see how fast it is cooking. You may need to cover your food to prevent over-browning, or perhaps adjust the oven temperature.  <sep>  Q: When should I use the convection bake instead of the regular bake? A: To clarify: forced-air (a/k/a "convection", a/k/a "fan bake") ovens rely on a fan to circulate the air in the oven. The fast-moving air substantially enhances the rate at which heat is  Q: Should I use it for everything, then? A: It is particularly good where you want the surface to brown, such as roasts and breads  Q: That is helpful to know! Is it good for roasting vegetables? A: e sure to check on your food regularly to see how fast it is cooking. You may need to cover your food to prevent over-browning, or perhaps adjust the oven temperature  <sep> FOLLOWUP_Q: Is it helpful for things like cookies? I do a lot of baking
[A]: Yes


[Q]: CONTEXT: You cooked it at too low a temperature. Sous vide is intended for meat where you want the protein to remain tender. It shouldn't have any sinews. Think chicken breasts, or the long filet along the spine of a pig. This meat gets nicely cooked at 60-65Â°C (depends on the animal), and tough and dry above that. Meat marbled with sinews has to be cooked at a temperature where the sinews (collagen) melt into gelatin. This happens at about 70Â°C at least, and takes hours. Since the muscle fibres are already toughened at that temperature, there is no reason to hold it low; you can put it at full boil in a normal pot and cook it there, you just have to wait long enough. In theory, you could do it in a sous vide bath too, but you won't get any of the benefits sous vide gives to tender meat.  <sep>  Q: My sous vide chicken is tough and stringy - did I cook it too long, or too little? A: You cooked it at too low a temperature  Q: What temperature should I cook chicken breast at? A: This meat gets nicely cooked at 60-65Â°C  <sep> FOLLOWUP_Q: Do you know how long to cook two chicken breasts at that temperature?
[A]:
No