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: Oversalting is best dealt with by serious dilution. I'd make a large, not very meaty dish from it, with lots of vegetables, cooked for a while. Fry onions and other veg, add liquid, and stir in the cooked beef. But soaking the meat should help as well. Either soak in plain water and discard the water, or soak in something you might add to the sauce (wine, beer, diluted citrus juice... ). I'd also cut it small before soaking/cooking. Most of the salt will be on the surface but you want to expose add much as possible of the meat to the liquid. Soaking should be done in the fridge, for a few hours.You could go for a tomato-based sauce, a curry using coconut milk, or a sticky orange and chilli sauce, so long as the ratio of beef to everything else (and beef to initial liquid) is small. The initial liquid shouldn't bring any more salt with it, which rules out most cmmercial stock preparations, and possbile home-made stock. These are just ideas, many beef in sauce dishes would adapt. I wouldn't add more meat, but many people would. <sep> Q: What can be done with accidentaly oversalted beef? A: Oversalting is best dealt with by serious dilution Q: How would I dilute it? A: I'd make a large, not very meaty dish from it, with lots of vegetables, cooked for a while <sep> FOLLOWUP_Q: Is there anything else I could do with it?
answer:
Yes

question:
CONTEXT: Use part of the shell you just cracked to scoop it up; it will attract the broken bit.Also, if you frequently end up with bits of shell in your eggs, you should revise your cracking technique. Eggs should be cracked on a flat surface (countertop or plate) not a sharper surface like the edge of a bowl. <sep> Q: I was wondering how to remove bits of egg shell from a cracked egg?
answer:
Yes

question:
CONTEXT: What to doA dough should be generally risen by size anyway, not by time. But it is also very forgiving, so it will probably still give you decent edible bread if you do it by time. The best way is to wait until it has doubled, no matter what the clock shows. But you insist on going by the clock, don't change the time, wait the 30 minutes. It may be underproofed (with such a short time given by the recipe, there is virtually no chance of overproofing it), but the same would have happened if you were using the original amounts and going by the clock. Dough proofing and timeThe rising time for dough at room temperature is not affected by recipe scaling, the time it takes a specific dough to double will be the same regardless of the size of your batch. If the temperature in your proofing container is significantly different from the dough temperature, you will see some effect on rising times with different batch sizes and dough shapes, as the center of the dough will need some time to get to the same temperature as the proofing container, and warmer dough rises quicker than cold dough. This is unlikely to have a measurable effect at dough amounts used by home bakers, especially considering that the possible proofing temperature window is rather narrow. <sep> Q: How does halving a bread recipe impact rising time? A: the time it takes a specific dough to double will be the same regardless of the size of your batch <sep> FOLLOWUP_Q: So the time is about the yeast and not the recipe size?
answer:
No