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'm not sure about the texture (looseness), especially since those are two different methods. My best guess would be that it's just a flour measurement thing - moisture content in flour can vary, so the best thing to do is look for hints in the recipe about the desired texture (like "It should tear slightly as it falls from the beater"), and increase or decrease the flour to match.The primary flavors here are salt and chicken, so first just check the amount of salt in both dumplings and broth. For the chicken, you're getting all the flavor out of it by making broth. So make sure you used enough chicken (and not too much water), and that you cooked it long enough. Those recipes use a pressure cooker - if you don't have one, it takes way longer to cook, of course.  <sep>  Q: Looking for Chicken & Dumplings pointers A: The primary flavors here are salt and chicken  Q: Do you know a way of preparing it to make it less bland and loose? A: I'm not sure about the texture (looseness), especially since those are two different methods. My best guess would be that it's just a flour measurement thing  Q: I have tried many recipes and I am not happy with the result, do you have any suggestions? A: For the chicken, you're getting all the flavor out of it by making broth. So make sure you used enough chicken (and not too much water), and that you cooked it long enough  <sep> FOLLOWUP_Q: Do you have any idea on Alton Brown's recipes?
answer:
No


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  Q: Even if there are parts that are shiny and silvery? A: 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  Q: Do I need to restrip it first? A: This will fill in the "holes" in your seasoning and you'll be able to use the pan again  Q: Any other tips you can give me? A: sand down" the seasoning without completely removing it  Q: How do I do that? A: by scrubbing the bottom of the pan with a mixture of course salt and oil  <sep> FOLLOWUP_Q: Any specific type of oil?
answer:
Yes


question:
CONTEXT: You could try using a different types of sugar with your soy sauce, perhaps palm sugar. This has that different flavor that your probably looking for. This is also the type of sugar that is commonly used when cooking in Southeast Asian foods, such as Indonesian food. Also the type of soy sauce you are using in the first place, You might want to try a Thai or Filipino style soy sauce, different flavor components. These are probably closer to the Indonesian taste, than say Japanese soy sauces. I find them sweeter and not as salty. Just as an aside, are you finding it difficult to find this sauce? Or do you just want to try making your own?  <sep>  Q: What is a good substitute for Kecap Manis?
answer:

No