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:'.
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Question: 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?

Answer: 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

Question: CONTEXT: Most of the things in this are very easy to substitute.Roses lime juice is sweet and non-alcoholic (and can be found in most supermarkets). You can easily sub in heavy cream for Baileys: they don't taste the same, but chemically they react about the same. Grenadine is just a pomegranate juice simple syrup. No alcohol there at all.The only question is what you want to sub for the strawberry vodka. Some kind of soda, most likely. It's a question of taste. It won't be easy to get something that is both fruity and clear, but you might try white cranberry juice, or white grape juice. <sep> Q: How can I make the "Bloody Brain" cocktail without alcohol? A: Most of the things in this are very easy to substitute Q: Is there a non-alcoholic substitute for Bailey's Irish Cream? A: You can easily sub in heavy cream for Baileys: they don't taste the same, but chemically they react about the same <sep> FOLLOWUP_Q: Is there a non-alcoholic flavoring component that would match Bailey's?

Answer: You can easily sub in heavy cream for Baileys: they don't taste the same, but chemically they react about the same

Question: CONTEXT: You don't need to defrost it, you can add cold roux directly to a boiling liquid. To avoid lumps from the roux, most cooks suggest you either add cold roux to a hot sauce, or cold liquid to hot roux. If you heat the roux gradually with the liquid you may get lumps, and don't get a good impression of how much thickening is going on until it heats fully. <sep> Q: Right way to defrost roux A: You don't need to defrost it, you can add cold roux directly to a boiling liquid <sep> FOLLOWUP_Q: Will it get clumpy or gritty?

Answer:
To avoid lumps from the roux, most cooks suggest you either add cold roux to a hot sauce, or cold liquid to hot roux