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:`.

[EX Q]: CONTEXT: Substitution in preserved foods are generally considered unsafe. Food chemistry is a complicated affair, and cooking is inherently imprecise. Sure, you can find a way to reduce the pH to that of the original recipe. But a salami is a fermented food. Your pH might be the same, but other things will change, for example the composition of the available sugars, and you can catch a different strain of bacteria. Safe preservation recipes have either been extensively tested in a lab, or used for centuries. Making a small change can destroy the delicate balance which leads to a tasty, safe food. The solution here is to look for another recipe, one which is safe but does not contain wine. For something as risky as cured meat, I'd suggest not getting some random recipe off the Internet, but choosing from a book, or maybe from the blog of a known, respectable author. This way, you get both good taste and safety, things which are hit-and-miss when making your own substitutions.  <sep>  Q: What can you substitute for wine when making homemade salami? A: The solution here is to look for another recipe, one which is safe but does not contain wine  Q: Most of the recipes I found use wine. Would citric acid work as a replacement? A: Substitution in preserved foods are generally considered unsafe  <sep> FOLLOWUP_Q: So is the wine used as a preservative?
[EX A]: Yes

[EX Q]: CONTEXT: As someone who uses liquid nitrogen as part of their daily routine (in a lab) and who has made liquid nitrogen ice cream on several occasions, my advice would be to not use a plastic container to hold liquid nitrogen unless it's designed to. Yes, the plastic vessel may become brittle and may fracture. I have seen some materials shatter with extreme violence when frozen with liquid nitrogen; do not attempt this. Vessels for handling cryogenic liquids are designed especially for the job, and made from materials such as stainless steel, styrofoam, teflon, HDPE or silvered borosilicate glass. Unless you know with certainty that your container is designed to withstand temperatures of -196 Â°C (-321 Â°F), do not attempt this procedure.  <sep>  Q: Can you use liquid nitrogen in a food processor?###Will this break the container since it isn't made of steel? A: As someone who uses liquid nitrogen as part of their daily routine (in a lab) and who has made liquid nitrogen ice cream on several occasions  Q: Will using liquid nitrogen in the container harm the food?###Do you know if anyone has tried it? A: the plastic vessel may become brittle and may fracture. I have seen some materials shatter with extreme violence when frozen with liquid nitrogen; do not attempt this  Q: What kind of container would you recommend for this process? A: Vessels for handling cryogenic liquids are designed especially for the job, and made from materials such as stainless steel, styrofoam, teflon, HDPE or silvered borosilicate glass  <sep> FOLLOWUP_Q: Which type of container will retain the temperature of the food better?
[EX A]: Yes

[EX Q]: CONTEXT: Most pestos use olive oil, which solidifies at around 6 degrees celsius - just over the temperature of the average fridge. The shop-bought pestos you buy probably adulterate the olive oil with other kinds of oils.In any case, you'll be able to eat your pesto just by leaving it out at room temperature for a few hours, or by just scooping it out and adding to your hot pasta.  <sep>  Q: i cooked pesto yesterday and today i see it turned solid. do you know why?
[EX A]:
Yes