Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by the answer prefix 'A:'.
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Question: CONTEXT: What you're describing is something that I'd consider normal in a cookie. Some cookies are more cake-like, some are chewy, some are crunchy, some are flatter than others - but they're all good. Almost any factor - from the type of fat, to the type of liquid, to the leavener, to the temperature of both the oven and the dough can affect the cookie's texture. I'd make two recommendations if you want your cookie less flat: 1) chill the dough for a few hours, or overnight. Then, form them and get them into the oven quickly, while the dough is stone cold. 2) Try a different recipe. Do a visual internet search for the type of cookie that you're after. Good recipes are hard to find, and sometimes you have to kiss a few frogs... <sep> Q: Why aren't my chocolate chip cookies coming out the way I'd like them? A: Almost any factor - from the type of fat, to the type of liquid, to the leavener, to the temperature of both the oven and the dough can affect the cookie's texture Q: I'm making chocolate chip cookies. Am I doing something wrong if my cookies look flat on top, and soft, and brown on the bottom? A: What you're describing is something that I'd consider normal in a cookie. Some cookies are more cake-like, some are chewy, some are crunchy, some are flatter than others - but they're all good Q: They're soft on top and are crunchier at the bottom. They taste fully cooked and good, but not exactly like cookies should right? A: if you want your cookie less flat: 1) chill the dough for a few hours, or overnight. Then, form them and get them into the oven quickly, while the dough is stone cold. 2) Try a different recipe

Answer: So you don't think I cooked them wrong?

Question: CONTEXT: Short answer: No.Long answer: this could probably be made to work, but only for a short time. At some point, and probably within a few uses, the rapid heat cycling from the fire would cause the pizza stone to crack.Pizza stones are made from corderite or clay, sometimes with grog. This offers a smoother surface than firebrick, but that smooth surface is because of a higher amount of vitrification and less airspace in the ceramic. This means they are less resistant to cracking due thermal shock, and the fact that your pizza stone is 1/4 a thick as firebrick makes that worse.In contrast, firebrick is a standard 2.5" thick, and made from higher-temperature materials with more airspace in the clay itself. These properties give it both higher thermal insulation, and higher thermal mass (so that it cools down slower). Both of these properties help it resist cracking. <sep> Q: Pizza stone as floor pizza oven vs firebrick A: This offers a smoother surface than firebrick Q: Does it get as hot as firebrick? A: the fact that your pizza stone is 1/4 a thick as firebrick makes that worse Q: Are there any advantages to using pizza stone? A: offers a smoother surface Q: Is there an advantage to firebrick? A: both higher thermal insulation, and higher thermal mass

Answer: Ok, is there anything else you can add to help me with my decision?

Question: CONTEXT: I've never tried steaming bok choy, but yes, the ribs and leafy bits cook at different speeds.For stir frys I trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs. I slice the ribs into about 5mm / 3/16" slices, and add them towards the end; the leaves I cut into ribbons (perpendicular to the ribs), and stir them in at the last second, so they barely cook. The center I just chop the top off the leafy bit, and slice the more rib-like bits a litte larger than the rest of the ribs (they're thinner, so cook faster).As I've never tried steaming it, and I don't tend to cook in bags (except for silver turtles when camping), this is going to be a complete guess. Now, it tastes fine al dente, so you could leave the ribs as large as I use for a stir fry, but en papillote tends to be fancier cooking, so I'd probably try for maybe 1/6" slices or a little thicker (maybe 2-3mm), and if you had a mandoline so they all came out even, that'd be great. I'd still cut the leaves into ribbons, just because it's easier to eat than a huge intact leaf.I'd assume that the leaves would cook at a similar rate as spinich, and the ribs closer to fennel, if that helps at all. <sep> Q: How should I prepare Bok Choy before I cook it? A: For stir frys I trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs Q: Are the leaves usable? A: yes, the ribs and leafy bits cook at different speeds

Answer:
how long do the rib take to cook?