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:'.

Q: CONTEXT: I'm not sure about the texture (looseness), especially since those are two different methods. My best guess would be that it's just a flour measurement thing - moisture content in flour can vary, so the best thing to do is look for hints in the recipe about the desired texture (like "It should tear slightly as it falls from the beater"), and increase or decrease the flour to match.The primary flavors here are salt and chicken, so first just check the amount of salt in both dumplings and broth. For the chicken, you're getting all the flavor out of it by making broth. So make sure you used enough chicken (and not too much water), and that you cooked it long enough. Those recipes use a pressure cooker - if you don't have one, it takes way longer to cook, of course. <sep> Q: Looking for Chicken & Dumplings pointers A: The primary flavors here are salt and chicken

A: Why do many people find Chicken & Dumplings as their favorite dishes?
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Q: CONTEXT: Personally the only way I've ever achieved a good suspension of vanilla in my Brulee's is by cooking the custard over a bain-marie until thick and... custard like. Once it's nice and thick I'll then pour it into my molds and then bake them for 10-15 min at around 110c just to finish off. Be very careful not to over cook them the last thing you want, after all that stirring over the bain-marie, is curdled eggs. The extra thickness of your custard helps stop the vanilla seeds sinking to the bottom. However, you will still get a little sink-age.The trick for Pannacotta, is to stir them as they begin to set. Or to whip them after they have set and then stick them back in their molds and chill again. This also helps make your Pannacotta lighter and aerated. <sep> Q: Is there a way to forestall vanilla bean marrow falling to bottom of creme? A: Personally the only way I've ever achieved a good suspension of vanilla in my Brulee's is by cooking the custard over a bain-marie until thick and... custard like

A: Do they fall to the bottom once in the oven?
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Q: CONTEXT: For short term freezing they should be just fine as far as texture and taste are concerned. Just make sure you avoid freezer burn by wrapping them tightly in plastic wrap and then either aluminum foil or a freezer bag. If you store them more than a few months then they will start to degrade. <sep> Q: What is the best way to freeze turkey breasts to use later? A: Just make sure you avoid freezer burn by wrapping them tightly in plastic wrap and then either aluminum foil or a freezer bag Q: Will the texture and taste of the turkey still be good after freezing then thawing? A: For short term freezing they should be just fine as far as texture and taste are concerned

A:
What is the best way to thaw the turkey breasts?
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