Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.

[Q]: CONTEXT: you know better than I do, it depends on the orange and type of orange. My mom, an executive chef, used to say that you'd allow 1-2 lb of oranges for 1 drinkable cup of orange juice. I really think, that it's highly dependent on the type of orange. I know naval and blood oranges are the juiciest compared to other varieties. <sep> Q: How much juice can you get from an orange? A: t depends on the orange and type of orange. My mom, an executive chef, used to say that you'd allow 1-2 lb of oranges for 1 drinkable cup of orange juice <sep> FOLLOWUP_Q: How many oranges it takes to make an 8oz glass of juice?
[A]: I really think, that it's highly dependent on the type of orange. I know naval and blood oranges are the juiciest compared to other varieties

[Q]: CONTEXT: Steaming generally doesn't make meat juicier -- it is just as easy to dry out a piece of meat with wet heat as it is with dry heat, if not easier.There are two things that you can do to make your turkey juicier. The first is a brine, which Elendil suggests above. The second is to make sure you aren't overcooking. I'd suggest using a probe thermometer and pulling the tenderloin when it is at around 160F and letting it coast to your target temperature of 165F. <sep> Q: How can you make turkey juicier? A: There are two things that you can do to make your turkey juicier. The first is a brine, which Elendil suggests above. The second is to make sure you aren't overcooking <sep> FOLLOWUP_Q: Is there a way to use steam to help?
[A]: Steaming generally doesn't make meat juicier -- it is just as easy to dry out a piece of meat with wet heat as it is with dry heat, if not easier

[Q]: CONTEXT: It was timing. If you want to make chocolate meringues, add the cocoa powder to the liquid egg whites, and then whisk it all together at once. Beaten egg whites are bubbles. Don't add things to an already-formed meringue, as they will just cause the bubble structure to collapse.Ever sprinkled sugar or cinnamon powder on a cappuccino? Notice how the milk foam immediately collapses? The same thing happened to your meringue. <sep> Q: What caused my meringue to fall after adding cocoa? A: Ever sprinkled sugar or cinnamon powder on a cappuccino? Notice how the milk foam immediately collapses? The same thing happened to your meringue Q: Was it the amount of cocoa powder? Was it the fact that it was dark cocoa? A: It was timing. If you want to make chocolate meringues, add the cocoa powder to the liquid egg whites, and then whisk it all together at once <sep> FOLLOWUP_Q: I see. When should I add the cocoa then?###Got it###Thank you!
[A]:
Beaten egg whites are bubbles. Don't add things to an already-formed meringue, as they will just cause the bubble structure to collapse