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: The professional (read: industrial) solution would be maltodextrin powder. It is rather tasteless, has good solubility in liquids, and doesn't change much texturewise. In homemade spice mixes, the popular filler solution are dried breadcrumbs of a very small size (like breadcrumbs for schnitzel breading). They are noticeable, because the mix gets gritty, but the consensus among those who do it is that this is a feature, not a bug. They could also slightly thicken a wet dish (soup, stew), but present no problem when strewn over dry food. You can also use a nut flour made of nuts without much of an own taste, like apricot kernels or low quality overdried almonds. Again, this will be somewhat gritty, but not as hard as the breadcrumn solution. <sep> Q: What would make a good, flavorless extender/filler for my spice mix? A: The professional (read: industrial) solution would be maltodextrin powder <sep> FOLLOWUP_Q: Is maltodextrin powder known by any other names?
[A]: In homemade spice mixes, the popular filler solution are dried breadcrumbs of a very small size

[Q]: CONTEXT: With chicken and turkey, the most important "trick" to cooking it is to make sure the dark meat gets done before the white meat dries out, and to make sure the skin crisps up somewhat.Duck is all dark meat, and has a thick layer of fat that must be rendered out. There is not a lot of danger in drying out the breast meat like with a chicken.Like Martha said, it's best to make a few shallow cuts in the skin over the breast (don't go all the way through to the meat) to help the fat render out. A simple (western) roasted bird would be cooked at 350F for about 1 hour 45 min, with the oven turned up to 500F for another 15 minutes to crisp up the skin. There is a LOT of fat rendered out, so it's best to roast in a sturdy roasting pan, on a rack (so it doesn't sit in the fat), and drain the fat about an hour into cooking (save the fat, though; it's delicious).Personally, I think duck is easier to cook, but it's definitely different from roasting a chicken. <sep> Q: Differences between cooking a whole duck vs chicken or turkey? A: With chicken and turkey, the most important "trick" to cooking it is to make sure the dark meat gets done before the white meat dries out, and to make sure the skin crisps up somewhat <sep> FOLLOWUP_Q: what other things should be considered when cooking duck?
[A]: A simple (western) roasted bird would be cooked at 350F for about 1 hour 45 min, with the oven turned up to 500F for another 15 minutes to crisp up the skin

[Q]: CONTEXT: Garlic flavors are soluble in oil, simply chopping up garlic and putting it in with the rice will not distribute the flavor well. I would recommend you chop the garlic finely and then infuse into a tablespoon of oil or butter by putting the pan on very low heat for a few minutes. Then add the rice and stir to coat the grains with the infused oil before adding water and cooking as normal. How much garlic to use depends on how strong your garlic is and how garlic-y you want it to taste. 5 tbsp of rice isn't much, for a medium garlic flavor using average strength garlic a whole small clove or half a large is probably enough. With the garlic I grow I'd add a few slices from a clove at most. Another option would be to cook the rice and then stir in the garlic infused oil afterwards, The benefits to this option are that you can drain the rice after cooking without all the flavor going down the drain. <sep> Q: What is the best way to infuse garlic flavor in the bland brown rice? A: chop the garlic finely and then infuse into a tablespoon of oil or butter by putting the pan on very low heat for a few minutes. Then add the rice and stir to coat the grains with the infused oil <sep> FOLLOWUP_Q: What is the garlic quantity needed for the 5 table spoons of uncooked brown rice?
[A]:
5 tbsp of rice isn't much, for a medium garlic flavor using average strength garlic a whole small clove or half a large is probably enough