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:'.
Example: CONTEXT: Milk won't help you - it's mostly water, and gluten develops from flour (more accurately, specific proteins in flour) and water.The way to reduce gluten development is to incorporate more fat into the batter. Lipids are hydrophobic and will prevent further hydration of the glutenin.Using a lower-protein flour will also help. If you're not already using cake flour, the reason it's called cake flour is because of the lower protein content.That being said, have you actually tried leaving the batter coarse? Just because the batter is lumpy does not mean that the cake will have big lumps. The entire mixture is wet, so unless you leave huge lumps of dry flour in the batter, you won't end up with a lumpy cake. There's a difference between don't overmix and don't mix - you're supposed to mix enough to incorporate, just don't try homogenize it. <sep> Q: How can I avoid lumps in the cake? A: have you actually tried leaving the batter coarse? Just because the batter is lumpy does not mean that the cake will have big lumps Q: No, I haven't. I'll try that next. Is it safe to add more milk into the batter? A: Milk won't help you - it's mostly water, and gluten develops from flour (more accurately, specific proteins in flour) and water.
Example solution: What can I add to make it more softer and avoid hardening?
Example explanation: This conversation is about the process of preparing cakes and how lumps can be avoided in it. The question asked is relevant as it is on the same topic and it asks how to avoid hardening of cake. This is also a followup question of the last conversational question and answer about adding more milk into the cake batter.

Problem: CONTEXT: If your chicken burns, the issue is likely not that you cooked it too long, but that you cooked it too hot. How long to cook it depends on the total amount of meat, the size of pieces that it is in (anything from bite sizes pieces for a stir fry up to an entire chicken), and how you're cooking it - oven, saute pan, braising ...Roasting in the oven or braising in a stew are generally the most ignorable techniques - if you overcook a roast it may dry out, but won't burn, and if you overcook a stew the meat (especially chicken) may dissolve into shreds but burning is less likely.Since undercooked chicken can be unsafe, you should choose cooking techniques that are sure to fully cook the chicken without burning it. <sep> Q: How long is too long to cook chicken? A: How long to cook it depends on the total amount of meat, the size of pieces that it is in
Solution: How long to cook so it doesn't burn?