TASK DEFINITION: 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:'.
PROBLEM: CONTEXT: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized. This means that it has been mechanically emulsified to prevent the butter from separating. I don't know if the cream for creme fraiche is homogenized too before creme fraiche is made, but with your result, I'd suspect homogenization too. It won't show up on the label as an ingredient, as it is done by forcing the cream through microfilters. <sep> Q: Why might I have trouble making butter from Creme Fraiche? A: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized Q: ahh, that makes sense. what would i want to use to make sure it comes out right? A: It won't show up on the label as an ingredient <sep> FOLLOWUP_Q: but will it show up on the label as pasturized?

SOLUTION: No

PROBLEM: CONTEXT: In my experience, the most likely impact of a gentle boil vs. a furious rolling boil is going to be on texture of starchy foods, such as potatoes or other root vegetables, rather than flavor.I've found that a gentle simmer of potatoes will result in a mostly intact shape and consistent texture, whereas an aggressive boil without perfect timing can result in the outer layers of the potato breaking apart, sometimes before the center has time to cook fully.I've seen similar issues with stuffed parcels of pasta like ravioli or boiled won tons. I've also found that open pot egg poached eggs have much nicer results with a gentle simmer than an aggressive boil, perhaps for related reasons.Since part of how we experience taste is texture, you could say that the "taste" is affected. <sep> Q: Can food be boiled "extra fast/hard" in water? A: an aggressive boil without perfect timing can result in the outer layers of the potato breaking apart, sometimes before the center has time to cook fully Q: Do you recommend a lighter boil? A: I've found that a gentle simmer of potatoes will result in a mostly intact shape and consistent texture Q: Are those the only difference between the two different types of boils? A: In my experience, the most likely impact of a gentle boil vs. a furious rolling boil is going to be on texture of starchy foods Q: Do the different boil methods have the same result on different food? A: I've seen similar issues with stuffed parcels of pasta like ravioli or boiled won tons. I've also found that open pot egg poached eggs have much nicer results with a gentle simmer <sep> FOLLOWUP_Q: does it matter if I boil the water past 100 degrees Celsius?

SOLUTION: No

PROBLEM: CONTEXT: Unfortunately, the above answers would probably be good for fresh tortellini, or frozen or something like that. Following the advice, I had the dried tortellini floating on the surface within a minute or two, puffed a little too. I fished one out, and it was definitely hard. I let them boil for another five minutes and they were barely edible, some even a little crunchy in places.Last week I managed to hunt down the bulk package at the market (used to fill the bin), and there were directions on it: Boiling time: 15-18 minutes. And yes, since the boiling water cooled down to simmer as I added them. In 15 minutes they were still a little al dente but after another 4 minutes they were entirely soft, and just right. <sep> Q: How to prepare bulk dried tortellini? A: Boiling time: 15-18 minutes <sep> FOLLOWUP_Q: Drop into hot water or bring to boil with water?

SOLUTION:
Yes