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:'.

CONTEXT: I wouldn't say 'hazardous', but there's additional risk.You basically need to take the fully cooked bird, and cool it down quickly so it doesn't spend too long in the 'danger zone'. And the same for the stuffing.Then you have to reheat them back up to a safe temperature ... the stuffing you can add extra liquid to, and make sure it gets up to the necessary temperature, but the turkey itelf is going to be difficult to reheat without drying out (maybe if it were brined it'd be better, but still less than ideal).I'd say in all, you'd save some time the day of, but the total time spent is going to be much longer, there's an increased risk of food-related illness, and there's an overall lower quality.If the main interest is in reducing cooking time, I'd start with not stuffing the bird. I'd also make sure that it's well thawed in advance (too many people leave it for the night before). If you really wanted to reduce time, you might be able to butterfly the bird, but it'd then be too wide for most ovens. (maybe do it on two trays?) <sep> Q: Is it safe to fully cook a stuffed turkey the night before thanksgiving? A: I wouldn't say 'hazardous', but there's additional risk Q: Hello?###What are the additional risks? A: You basically need to take the fully cooked bird, and cool it down quickly so it doesn't spend too long in the 'danger zone <sep> FOLLOWUP_Q: If I empty the cavity of stuffing after I cook it thoroughly, and reheat the turkey and stuffing separately the next day, will its consumption be hazardous?
Yes

CONTEXT: With Olive oils, the more refined they are, the higher their burning point. So you are correct, an Organic Extra Virgin Olive Oil would be a terrible choice for Indian cooking (would cause effect on taste, smell, and nutrition) which has prolonged periods of sauteing on high heat. Lower quality olive oils, or a light olive oil, interestingly, would be a better choice. They are much more refined like vegetable oils, so have a higher burning point. But at that point, you'd consider why are you using Olive oil?Consider using refined butter (ghee) or coconut oil for Indian cooking. Ghee and Coconut oil will rarely smoke or burn and can stand high heat pretty well. I believe traditional Indian cooking uses ghee. <sep> Q: What oils are suitable for Indian cooking (i.e. extended frying duration)? A: Lower quality olive oils, or a light olive oil, interestingly, would be a better choice Q: The oil is on the stove for a long time, I have extra virgin olive oil, will that do? A: With Olive oils, the more refined they are, the higher their burning point. So you are correct, an Organic Extra Virgin Olive Oil would be a terrible choice Q: Is there another oil I might have, or is olive oil the only one?###the only one to use. A: Consider using refined butter (ghee) or coconut oil for Indian cooking. Ghee and Coconut oil will rarely smoke or burn and can stand high heat pretty well <sep> FOLLOWUP_Q: Will ghee or coconut oil change the taste of the food?
No

CONTEXT: When I am using skim powdered milk and want more fat, I just replace some of the water in the recipe with heavy cream.Your recipe doesn't have water, it already uses milk and cream. You could replace a little of the milk with cream to make up the difference.However, with all the cream and butter in that recipe, I doubt you would be able to notice the fat missing from the dry milk. I would just use your skim dry milk and not worry about it. <sep> Q: What is a good substitute for full cream milk powder? A: When I am using skim powdered milk and want more fat, I just replace some of the water in the recipe with heavy cream Q: Does that give you good results? A: and not worry about it <sep> FOLLOWUP_Q: I was thinking of adding butter to the skim milk powder, would this be a good substitution?
Yes