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:'.
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Question: CONTEXT: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours. A good, heavy, screaming hot pan is required. Oil the steak, not the pan, with vegetable or groundnut oil (olive oil will burn), and baste with butter towards the end for extra flavour.If your steak is thick, you might try a reverse sear - roast the steak at about 150C until the centre is 10C off your desired doneness level (if you don't have a digital probe thermometer, invest the small amount they cost, it is completely worth it), then sear the outside on your mega hot pan. This avoids you having to overdo the outside just to get the inside right. <sep> Q: Is it better to fry or grill a steak? A: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours <sep> FOLLOWUP_Q: I have been told that frying it would make it tastier, but is it healthier to grill or fry?

Answer: No

Question: CONTEXT: Macadamia is as close as you will find for the texture and oil content. As you are using it for spice pastes -the only use I have had for them- then macs are an excellent carrier. That slightly bitter and sometimes soapy aftertaste, I have yet to find a substitute for. What's a Laksa without that flavor component? <sep> Q: Substituting for Candlenuts in Indonesian Food, any advise? A: Macadamia is as close as you will find for the texture and oil content Q: The thing is, I don't have very in-depth experience with Indonesian cuisine, so even if it tastes OK, I'm not sure I'm getting the flavor right. Recommendations? A: That slightly bitter and sometimes soapy aftertaste, I have yet to find a substitute for <sep> FOLLOWUP_Q: Candlenuts are also used in Malaysian cuisine use macadamia nuts for this too ?

Answer: No

Question: CONTEXT: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes. I have been brining them before I cook them ever since I saw that and think it makes them juicier.I brine them for a couple hours at most and then just cook them. Never tried the drying in the refrigerator. <sep> Q: How do i make Salting Pork Chops? A: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes Q: How long should the chops stay in the salt solution? A: I brine them for a couple hours at most and then just cook them Q: What method can I use to dry the meat further? A: Never tried the drying <sep> FOLLOWUP_Q: How much pork chops is recommended to try at once?

Answer:
No