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: Put the meat in a sealed plastic bag, place in a bowl in the sink, fill with cold tapwater, then set the tap running in a thin stream with the water overflowing the sides of the bowl. The moving water will safely thaw the meat through convection. Make sure you get as much air out of the plastic bag as you can. You might need to put some weight on it in the bowl to keep it submerged in the water. <sep> Q: I need to quickly and safely thaw frozen ground beef, what are my options? A: Put the meat in a sealed plastic bag, place in a bowl in the sink, fill with cold tapwater, then set the tap running in a thin stream with the water overflowing the sides of the bowl Q: Is it safe to do that way? A: The moving water will safely thaw the meat through convection Q: Should the flowing water be hot or cold? A: ill with cold tapwater <sep> FOLLOWUP_Q: Can I defrost it in the microwave?

A: No
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Q: CONTEXT: During blending, air is put into the milk mixture. Once you switch it off, not all air is kept inside the milk but makes it's way to the surface. These are the bubbles that make you think your milk is fizzy.Without being a chemist I assume full fat milk has more fat, therefore the emulsion is somewhat "thicker" and thus can hold the air better. There are also bubbles with full fat milk, but less than with skimmed milk. Sort of. <sep> Q: Why is the skimmed milk fizzy? A: During blending, air is put into the milk mixture. Once you switch it off, not all air is kept inside the milk but makes it's way to the surface Q: Why does that not happen when using whole milk? A: Without being a chemist I assume full fat milk has more fat, therefore the emulsion is somewhat "thicker" and thus can hold the air better Q: Is it normal to hear a fizzing sound coming from the bubbles? A: There are also bubbles with full fat milk, but less than with skimmed milk. Sort of <sep> FOLLOWUP_Q: Is there anything I can do to ensure that the bubbles don't form?

A: No
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Q: CONTEXT: 'Air work' is an interesting term that I am not used to hearing, and I do a lot of it. The trick here is where will you be holding the knife as you work. A long thin blade will mean you are holding the blade as you work, which is not a problem, per se.Small bladed and hook beak knives are well suited for this, as you can comfortably hold the handle. I love hook beak knives for mushroom garnishing, coring, small veg peeling and trimming, etc...Small straight paring knives are the standard choice for this, if you don't like the hooked blade. <sep> Q: Paring knife selection for work in the air? A: Air work' is an interesting term that I am not used to hearing <sep> FOLLOWUP_Q: What are buying recommendations for a knife that is primarily used without a cuting board?

A:
No
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