Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by the answer prefix 'A:'.
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Question: CONTEXT: Sure you can. It will not taste salty, but it also will not taste bland, it will have a "seasoned" taste. Will you like it that way, or miss the salt? That's not something we can predict (or you, for that matter, if you have not tried it before). You have to taste it so you can know if you personally enjoy eating saltless, umami food. When trying, make sure that you are using very small quantities. Measure in knifetips, not in teaspoons, add one at the time and stir well. You can easily overdo it, and there is no way to go back. Pay speciall attention to the feeling of "It's not good yet" - it can come from "not enough seasoning" or from "not enough salt", in the second case adding more MSG won't help. <sep> Q: Ran out of salt can I use MSG (monosodium glutamate) instead? A: Sure you can. It will not taste salty Q: Should I add a bit more of MSG then, or will that mess up the food chemistry? A: When trying, make sure that you are using very small quantities. Measure in knifetips, not in teaspoons, add one at the time and stir well. You can easily overdo it

Answer: Do you think that MSG and Salt are similar in appearance?

Question: CONTEXT: No, the fat will not render at about 50 C (122 F).However, you said core temperature, which implies the surface temperature will be higher assuming you are not cooking in a 50 C oven (which you should not, for safety reasons). If you are pre-cooking the steak at, for example 120 C (250 F), the surface will be hotter by the time the center reaches your target temperature, so you may get some rendering.Still, there is a quite simple answer: trim the excess fat. What remains should char and develop a good flavor when you sear it on the grill. <sep> Q: will the fats render when the steak is being slow cooked at low temperatures? A: the fat will not render at about 50 C (122 F Q: When will fat render ? A: at, for example 120 C (250 F), the surface will be hotter by the time the center reaches your target temperature, so you may get some rendering

Answer: is there any other way to render the fat without going to such high temperature ?

Question: CONTEXT: The key to this is really high heat and pan-fry in a single layer, very quickly. The goal is to get that nice brown caramelized surface and barely cook the interior and then get it out of the pan before it starts to seep water. Also, wait to season with salt until it comes out of the pan so it doesn't draw out the water prematurely. <sep> Q: How can I pan fry zucchini without making it soggy? A: The key to this is really high heat and pan-fry in a single layer

Answer:
Does using the olive oil make it soggy?