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:'.

CONTEXT: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water) - making frape though, not garlic foam:) Foam will more easily form in soft water as you can easily test with a piece of soap. If you have hard tap water you could try using boiled water (some of the chalk in the water will react and leave a residue on the bottom of the pot) or bottled water with pH 7 (neutral). Another idea would be to add just enough acid for neutralisation but I imagine that could be a bit tricky and you'd risk the milk curdling so I wouldn't recommend it. <sep> Q: This is my first time making a foam using soy lecithin but I want to know why there was not enough foam? A: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water <sep> FOLLOWUP_Q: I put the foam I did get from my first try in the fridge. Is there any way to salvage this?
No

CONTEXT: Water absorption by flour varies by variety, brand, and even batch within brand. For example, I have an American bread book where I quite often have to use far more water than the recipe suggests to achieve the consistency stated. This is down to my British flour apparently absorbing more water.Therefore, it's a good idea to simply use enough flour to get the desired consistency rather than worry too much about being precise. Having said that, when it comes to bread, wetter is better, so only add enough so that you can just work it comfortably. <sep> Q: Salt stick dough and shaping, any ideas ? A: when it comes to bread, wetter is better, so only add enough so that you can just work it comfortably Q: The dough is sticky, should I weigh the ingredients as opposed to measuring? A: it's a good idea to simply use enough flour to get the desired consistency rather than worry too much about being precise Q: Make sense>. Salt sticks are from my childhood and I am trying to make them, but I am not sure on how best to shape them any suggestions? A: wetter <sep> FOLLOWUP_Q: Is one flour type better than another for baking ?
Yes

CONTEXT: Rose petals are edible. If you look for rose petal recipes, you will find many creative uses of them, including rice pudding with roses - so your pudding intuition was correct. During colonial American times they were considered a treat. You can candy rose petals with egg whites and sugar - typical cautions about appropriate raw egg white useage applies.Before using your rose petals in culinary applications, make sure to remember what chemicals you used on them. If they've been sprayed with pesticides, you don't want to be eating them. <sep> Q: How can I use roses in cooking? A: Rose petals are edible. If you look for rose petal recipes, you will find many creative uses of them Q: What do the rose petals taste like? A: You can candy rose petals with egg whites and sugar - typical cautions about appropriate raw egg white useage applies Q: Are rose petals best used in desserts? A: you will find many creative uses of them, including rice pudding with roses <sep> FOLLOWUP_Q: Where can I buy rose petals for cooking?
No