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:`.
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Question: CONTEXT: How exactly are you making them? This might affect the answer.I assume you're using some sort of mold. If that's the case, plunge the mold into an ice bath, but don't completely submerge it. Assuming your mold is metal (molten sugar is hot!) they will cool rather rapidly although I can't give you an exact time.In general, an ice bath is the way to go for rapid cooling. You could get it a little cooler by adding a generous dose of salt to the ice bath, but meh I think you'll only shave a few seconds.  <sep>  Q: Cooling melted sugar quickly? A: molten sugar is hot  Q: What the easiest way to make 1 inch cubes and cool them down enough to hold their shape? A: I assume you're using some sort of mold. If that's the case, plunge the mold into an ice bath, but don't completely submerge it  <sep> FOLLOWUP_Q: How long will it take the to cool?

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 other sauces have an Indonesian flavor?

Answer: Yes


Question: CONTEXT: For protection against heat, you can stabalize the milk with starches. (eg, a white sauce made with milk won't curdle, even if you boil it). I unfortunately don't know how much you'd have to add, and of course, it'll end up affecting the texture of your soup).For soups, you're likely better off making a corn starch/milk slurry before adding the milk, so you don't have to cook it like you would flour to get rid of the raw flour taste.You may also want to consider the heat that you're cooking the soup at -- you likely want a low simmer, not a full boil.  <sep>  Q: If I'm using milk as an ingredient in soup, how can I prevent it from curdling? A: For protection against heat, you can stabalize the milk with starches. (eg, a white sauce made with milk won't curdle, even if you boil it  Q: What starches can I stabilize it with? A: For soups, you're likely better off making a corn starch  <sep> FOLLOWUP_Q: Why is a corn starch better for soups?

Answer:
Yes