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: Yes, it can go bad.It's pretty much the same as the way flour can go bad: the fats can go rancid. Grains are mostly starch, but they contain enough fat for rancidity to be a noticeable problem. There's a huge amount of variability in how long that takes, though. If it's airtight and kept in a cool, dark place, it'll last much longer than the best before date. But if it's been exposed to air, light, or heat, it can go pretty fast, perhaps even before the best before date.So, smell it. If you detect any unpleasant smells, you probably don't want to eat it. Even if you don't smell anything obvious, it could still be subtly rancid, so if you're planning on serving it to anyone, you might want to cook a small bit to test. <sep> Q: Does polenta go off'? A: it can go bad Q: How can I tell if it's bad? A: smell it. If you detect any unpleasant smells, you probably don't want to eat it Q: What if it doesn't have any odor? A: Even if you don't smell anything obvious, it could still be subtly rancid Q: Do you think I should just throw the box away says the best before date has long perished? A: If it's airtight and kept in a cool, dark place, it'll last much longer than the best before date <sep> FOLLOWUP_Q: Do you know what the average shelf life is for polenta by any chance?
answer:
No

question:
CONTEXT: Firstly, it strikes me as odd that your recipe has no raising agent - no baking powder, no bicarbonate/baking soda, no self-raising flour. Unless you're whipping a lot of air into the batter, the cakes will barely rise, and you will end up with 'cookies'.I would add 2 teaspoons of baking powder and 1/4 teaspoon of bicarbonate of soda (baking soda) and see if that helps.As for the temperature of your oven, I wouldn't go so far as to halve the temperature and double the time. The idea is that you need enough heat for the cakes to rise at a decent rate then form a crust on the outside. 100 degrees will do little but slowly dry the cakes out.Domestic ovens are rarely well calibrated, so your oven may be running hotter than the dial indicates. Invest in an oven thermometer to make sure you are setting the temperature correctly: I have had an oven run 40 degrees hotter than the dial said before now!If you haven't got the time to get a thermometer, try setting the oven about 20 degrees cooler on the dial, to around 180 degrees. <sep> Q: What temperature and time should I use for a cupcake recipe? A: try setting the oven about 20 degrees cooler on the dial, to around 180 degrees <sep> FOLLOWUP_Q: How much time should I leave it in for?
answer:
No

question:
CONTEXT: It might be possible to dissolve the candy, and then boil it down again, foaming it with fresh baking soda when it hits the proper stage. The thing is, the candy has already got the full level of baking soda reactants (either sodium carbonate or sodium oxide) from from the first cooking, which may contribute to some off flavors.Instead, if it is enjoyable as is, I would suggest just eating it as a toffee like candy.Otherwise, chalk it up to experience and watch the temperature more closely next time. <sep> Q: What can I do with badly cooked honeycomb? A: dissolve the candy, and then boil it down again Q: What temperature do I need to bring it to for it to become honeycomb? A: I would suggest just eating it as a toffee like candy Q: Should i throw the badly cooked honeycomb away? A: chalk it up to experience and watch the temperature more closely next time Q: Would it be a waste to through it away? A: Otherwise, chalk it up to experience and watch the temperature more closely next time <sep> FOLLOWUP_Q: What other candy could i make if i overcook honeycomb>
answer:
No