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: I'm sorry to say this, but I think prevention is the best answer. Once you're vegetables freeze things happen at the cellular level that changes the nature of the vegetables. For example, ice crystals pierce cell walls which destroys some of the structure, which is responsible for the crispness and crunch of the vegetable. I don't think there is really a way to "fix" this, once it happens.That said, cooking does something similar to vegetables. Cooking destroys cell walls, which is why cooked carrots are so much softer than raw carrots. I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen. <sep> Q: Can you help me with recovering frozen vegetables from my crisper? A: I don't think there is really a way to "fix" this, once it happens Q: Is there any way to salvage them for cooking? A: cooking does something similar to vegetables <sep> FOLLOWUP_Q: Do you have any advice for storing veggies?

A: Yes
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Q: CONTEXT: Chilis supply 2 things, chili flavor and heat. The flavor comes from the flesh while the heat comes from the seeds and especially the membrane that connects the seeds to the flesh. Ordinarily when someone wants to reduce the heat of a pepper I would suggest cutting it open and removing the seeds and membrane, however that's pretty much impossible with a dried pepper. My recommendation in this case would be to put the chipotles in whole, then remove them after cooking is done. Put the peppers in after all the other ingredients, just before simmering, then try to avoid stirring it if you can avoid it - be gentle so you don't burst the peppers open. Once the cooking is done you fish them out with a spoon and you can serve them as a side to the heat lovers if you like. <sep> Q: What effect does removing previously-dried peppers from a sauce have? A: Put the peppers in after all the other ingredients, just before simmering, then try to avoid stirring it if you can avoid it - be gentle so you don't burst the peppers open Q: Do I then take the peppers out? A: Once the cooking is done you fish them out with a spoon and you can serve them as a side to the heat lovers if you like Q: How many peppers should I use? A: Chilis supply 2 things, chili flavor and heat. The flavor comes from the flesh while the heat comes from the seeds and especially the membrane that connects the seeds to the flesh Q: can I take the seeds out of the peppers for less heat? A: Ordinarily when someone wants to reduce the heat of a pepper I would suggest cutting it open and removing the seeds and membrane, however that's pretty much impossible with a dried pepper Q: Are there any other spices or peppers I should use? A: My recommendation in this case would be to put the chipotles in whole, then remove them after cooking is done <sep> FOLLOWUP_Q: any other suggestions?

A: No
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Q: CONTEXT: For cheese cakes water bath makes more sense cause you want to avoid burning of the batter by keeping the heat contact directly from the tray.For brownies the contact of the hot plate is required, and that is how you get a little solid outer part.When you try to water bath brownies, they would have more or less like cheese cake texture, I actually tried it. <sep> Q: Can a water bath be used to bake brownies? A: When you try to water bath brownies, they would have more or less like cheese cake texture, I actually tried it Q: Can the same concept be used for cheese cakes? A: For cheese cakes water bath makes more sense cause you want to avoid burning of the batter by keeping the heat contact directly from the tray <sep> FOLLOWUP_Q: With water evaporating, will this make the environment in the oven too humid and interfere with the batter?

A:
No
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