Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.

[Q]: CONTEXT: I recently found a different sauce that had a similar butterscotch note to it. It turned out this one was a very simple pan sauce built with brandy and beef stock as a deglazing liquid which was allowed to reduce by about 2/3 and then it was finished with a hint of cream.The fond came from a steak cooked in butter so there was probably a little browned butter in there as well.At this point I think the reduced brandy is a big contributor to the flavor I was identifying as butterscotch. This makes sense as brandy is generally somewhat sweet and usually has fairly strong caramel notes. <sep> Q: How do i develop a butterscotch flavor in a savory sauce? A: think the reduced brandy is a big contributor to the flavor I was identifying as butterscotch <sep> FOLLOWUP_Q: Which other ingredients is needed in developing this flavor
[A]: brandy and beef stock as a deglazing liquid

[Q]: CONTEXT: If the yeast isn't out of date then the most likely sounding culprit is the temperature of your water. It should be between 105-110. If it's too cool then you won't activate the yeast and if you get it too warm you'll start to kill it.Another possible case can be when you're adding the salt. If it's going in before or at the same time as the sugar you will arrest the gas production and activity of the yeast.Get the yeast, sugar, water mixture going first and create a shaggy dough with your flour. Add the salt as you're starting to bring the dough together so that it doesn't act too quickly to arrest the yeast development.If you keep your flour in the freezer or refrigerator, make sure it has come to room temperature before adding it to the water or the chill of the flour will de-activate the yeast. <sep> Q: How do I get my pizza dough to rise? A: If the yeast isn't out of date then the most likely sounding culprit is the temperature of your water Q: What temperature should the water be? A: It should be between 105-110 <sep> FOLLOWUP_Q: What else do I need to consider
[A]: Another possible case can be when you're adding the salt. If it's going in before or at the same time as the sugar you will arrest the gas production and activity of the yeast

[Q]: CONTEXT: I would simply use whatever onions I had available! Red onions have a milder flavour than yellow onions (therefore red is usually preferred in salads) and obviously different colour but the difference is still small enough to interchange with no problem. Unless, of course, you desire a particular colour in the soup or are particular about the soup having a strong or mild flavour. Leek would make it even milder and sweeter. If I'd have to make a choice I would use yellow onions and spare the red ones for raw/decorative use. <sep> Q: Is there any reason against using red onion, or a mixture of red and yellow onions to make an onion soup? A: I would simply use whatever onions I had available <sep> FOLLOWUP_Q: Do you have a personal preference though?
[A]:
Red onions have a milder flavour than yellow onions