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: It is is almost impossible for chocolate to mold as it doesn't have any moisture, required for mold growth.There are two types of bloom:Sugar bloom -- wipe the chocolate with a wet finger, it will dissolve.Fat bloom -- wipe the chococolate with a dry finger, it will feel waxy or greasyEither tends to look like a chalky coating, not very thick, definitely not fuzzy (like mold).  <sep>  Q: How can I test if whitish chocolate has bloom or is spoiled? A: Sugar bloom -- wipe the chocolate with a wet finger, it will dissolve  <sep> FOLLOWUP_Q: What happens if it doesn't dissolve?
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  <sep> FOLLOWUP_Q: Any other tips you can give me?
answer:
Yes


question:
CONTEXT: I've never tried steaming bok choy, but yes, the ribs and leafy bits cook at different speeds.For stir frys I trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs. I slice the ribs into about 5mm / 3/16" slices, and add them towards the end; the leaves I cut into ribbons (perpendicular to the ribs), and stir them in at the last second, so they barely cook. The center I just chop the top off the leafy bit, and slice the more rib-like bits a litte larger than the rest of the ribs (they're thinner, so cook faster).As I've never tried steaming it, and I don't tend to cook in bags (except for silver turtles when camping), this is going to be a complete guess. Now, it tastes fine al dente, so you could leave the ribs as large as I use for a stir fry, but en papillote tends to be fancier cooking, so I'd probably try for maybe 1/6" slices or a little thicker (maybe 2-3mm), and if you had a mandoline so they all came out even, that'd be great. I'd still cut the leaves into ribbons, just because it's easier to eat than a huge intact leaf.I'd assume that the leaves would cook at a similar rate as spinich, and the ribs closer to fennel, if that helps at all.  <sep>  Q: How should I prepare Bok Choy before I cook it? A: For stir frys I trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs  <sep> FOLLOWUP_Q: Are the leaves usable?
answer:

Yes