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:`.

Ex Input:
CONTEXT: Personally I'd suggest blanching your pasta. By blanching:I mean get a big pan of heavily salted water on a rolling boil. Drop your pasta into the water, give it a stir.After 1 min or when the water has come back to boil drain the pasta off.At this point your pasta will still be el' dante but not raw which is what I suspect the directions are suggesting when they say "2 min less than instructed" then just use it at the mixing with sour cream step.If you were to just use the pasta freshly made it will likely not have the texture desired. Boiling it will help moisten it up and start to cook the flour.  <sep>  Q: Is using homemade pasta instead of dried in a bake recommended? A: it will likely not have the texture desired 

Ex Output:
Will the noodles be too soft?


Ex Input:
CONTEXT: I love capers and add them to different foods when I think it suits it. I'd much rather eat tartar (not tarter) sauce with capers than pickles in it. But them I'm not a fan of tartar sauce (maybe because of the pickles). If you add capers, rinse them first to remove excess salt, pat water off between a paper towel and chop finely. I think a tiny bit of finely grated raw garlic would suit it nicely. Let the flavours meld together in the fridge for a few hours too.  <sep>  Q: Are capers a substitute for pickles in a tartar sauce? A: I'd much rather eat tartar (not tarter) sauce with capers than pickles in it 

Ex Output:
Is it true that the pickles gives an after taste?


Ex Input:
CONTEXT: Your metal bowl sitting in your 70Â°F room is 70Â°F (at least, if its been sitting there for a bit). Your plastic bowl, or glass bowl, or ceramic bowl, or any other bowl sitting in the same room is also 70Â°F. They're all actually the same temperature.Now, given, when you touch the metal bowl, it feels cooler than the plastic one. This is because your finger isn't 70Â°F, and your body heat is transferred away quicker by metal than (say) plastic.If the dough is room temperature, it won't matterâheat isn't flowing out of it. The dough itself doesn't generate much heat. If your dough started above room temperature, it will cool a little quicker in a metal bowl. But, if you wanted to keep it from cooling, putting it in a warm place is much more effective.A stainless steel bowl is fine. I'd avoid aluminum (and copper, if anyone makes a mixer with such a thing) due to them being reactive, especially if you're making sourdough.  <sep>  Q: Can I let my bread dough rise in the mixer bowl? A: A stainless steel bowl is fine. I'd avoid aluminum (and copper, if anyone makes a mixer with such a thing) due to them being reactive, especially if you're making sourdough.  Q: Does the metal effect how fast the dough rises? A: If your dough started above room temperature, it will cool a little quicker in a metal bowl. But, if you wanted to keep it from cooling, putting it in a warm place is much more effective 

Ex Output:

How long should the dough rise ideally?