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:'.

Q: CONTEXT: The sugar is mostly just for flavor. I use sugar when making pickled beets and eggs, but don't use it in my dill pickles or pickled peppers and onions. It just depends on if you are trying for a sour, sweet and sour, or sweet pickle (note that there is no vinegar in many fruit pickles).Before you decide to run off and leave out the vinegar, however, I would note that for pickling safety purposes there has to be enough acid to keep botulism causing bacteria from forming and peppers are a low acid vegetable. If you wanted to eliminate the vinegar, you'd have to move to pressure canning. <sep> Q: What's the purpose of sugar in a pickling solution? A: The sugar is mostly just for flavor Q: What else can you tell me about pickling? A: I use sugar when making pickled beets and eggs, but don't use it in my dill pickles or pickled peppers and onions Q: Would you recommend it in relish? A: It just depends on if you are trying for a sour, sweet and sour, or sweet pickle (note that there is no vinegar in many fruit pickles <sep> FOLLOWUP_Q: What about with carrots and onions?

A: No
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Q: CONTEXT: My own sugar cookie recipe is quite dry as well. It cracks along the edges when pressed or rolled and is easily "broken".I've never experienced a problem with the dough being so dry it doesn't take to cookie cutters, but if your dough is literally falling apart you may want to just spritz (or in the absence of a kitchen water spray bottle, sprinkle with your finger tips) cold water on it. (Like adding water to pie dough) Give it one sprinkle/spritz and kneed it in. Repeat until it just stops breaking. Don't go overboard and make it gooey.I'd use water over oil or milk because it's the least likely to change the structure of your cookie in the baking process. Such minuscule amounts of water shouldn't yield a detectable change in the end product.If this is a consistent problem with the recipe, in the future I'd decrease the flour by a tablespoon or two and see if that helps. <sep> Q: How can I fix my dry crumbly cookie dough? A: ou may want to just spritz (or in the absence of a kitchen water spray bottle, sprinkle with your finger tips) cold water on it Q: What do I do when it's dry and cracking while I'm kneading it? A: Repeat until it just stops breaking <sep> FOLLOWUP_Q: If the dough is crumbly when I roll it out will it make the cookie crack easily?

A: No
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Q: CONTEXT: You are probably stirring the pudding too much. Cornstarch starts thickening at about 205F/95C. Once the pudding has got to that point and has thickened, stop stirring, otherwise you will interfere with the starch formation that causes the thickening. Using electric beaters probably means you are missing the point when the pudding has thickened and quickly beating the living daylights out of any starch formation that has occurred.It may also be the case that you are beating so much air into the pudding that it just doesn't get hot enough to activate the cornstarch in the first place. I would use @ecnerwal's suggestion of a double boiler, along with a balloon whisk, and some patience. <sep> Q: Why won't my pudding thicken up? A: You are probably stirring the pudding too much Q: Will over stirring cause it not to thicken? A: Cornstarch starts thickening at about 205F/95C. Once the pudding has got to that point and has thickened, stop stirring <sep> FOLLOWUP_Q: I've already doubled the corn starch, should I try adding even more corn starch?

A:
Yes
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