instruction:
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:`.
question:
CONTEXT: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized. This means that it has been mechanically emulsified to prevent the butter from separating. I don't know if the cream for creme fraiche is homogenized too before creme fraiche is made, but with your result, I'd suspect homogenization too. It won't show up on the label as an ingredient, as it is done by forcing the cream through microfilters.  <sep>  Q: I am trying to make creme fraiche but the butter has not split from the whey. Is there any reason for this? A: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized  Q: What exactly does that mean. A: This means that it has been mechanically emulsified to prevent the butter from separating  Q: How can I tell if the cream is homogenized or not? A: It won't show up on the label as an ingredient, as it is done by forcing the cream through microfilters 
answer:
Is there any where I can look to find out if my cream has been homogenized then?


question:
CONTEXT: So, just answering the new part of the question:You can simply season "over the top" of the existing seasoning. To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again. This will fill in the "holes" in your seasoning and you'll be able to use the pan again.However, you will also end up with somewhat rough, uneven seasoning on the bottom. This will make things more likely to stick than if you completely reseasoned the pan. You can improve this by scrubbing the bottom of the pan with a mixture of course salt and oil. This will "sand down" the seasoning without completely removing it.You should also ask yourself if maybe the original seasoning of the pan wasn't faulty, given that some of it already scrubbed off.  <sep>  Q: how do i repair the seasoning on a cast iron pan? A: You can simply season "over the top" of the existing seasoning. To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven 
answer:
Would re seasoning strip the previous existing seasoning?


question:
CONTEXT: It sounds very much like you didn't manage to completely dissolve the sugar. It's also possible to get a bad texture from ice crystals in your ice cream, but I don't think you'd describe it as gritty or sandy, just icy.It can be rather difficult to dissolve that much sugar in liquid, especially if it's cold straight from the fridge. You might want to try heating it gently and stirring, and being careful to go until there's no undissolved sugar hiding at the bottom. That does make the chilling take a bit longer, probably more like 4-8 hours or overnight, not just 1-2 hours. But in my experience heating to dissolve is pretty much standard in ice cream recipes, presumably because it's about the only way to do it easily.  <sep>  Q: My homemade ice cream texture is gritty/sandy, any advice? A: It sounds very much like you didn't manage to completely dissolve the sugar  Q: How should I do this? A: You might want to try heating it gently and stirring, and being careful to go until there's no undissolved sugar hiding at the bottom 
answer:

Should I add the cream as the next step?