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:'.

Q: CONTEXT: There are many kitchen utensils which will work. My favorite will be canning jars, filled with some water so they don't float, and sealed. Food safe, can withstand the temperature, easily cleaned. One may be enough, if you find the perfect size. If you don't have them and want to try it with something else first, look in your kitchen for metal or ceramic vessels which can stand upright and are several centimeters taller than the sauce level after displacement. This can be a thermos flask without the cap, or even a tall mug. Just put it there, again fill with some water, and fill the sauce around it. The biggest risk is that it topples over, and you end up with a somewhat watery sauce. <sep> Q: Ways to displace liquids while cooking A: There are many kitchen utensils which will work. My favorite will be canning jars Q: What can I use that won't displace the flavor? A: metal or ceramic vessels which can stand upright and are several centimeters taller than the sauce level after displacement Q: Which utensil will have the least amount of juice stick to it? A: canning jars, filled with some water so they don't float, and sealed. Food safe, can withstand the temperature, easily cleaned Q: Should I use a slow cooker to store it? A: Just put it there, again fill with some water, and fill the sauce around it

A: Is there a certain temperrature it should be at
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Q: CONTEXT: There are two safe ways to defrost, one more rapid than the other.First method is to defrost in the refrigerator. This keeps temperature below 40 degrees F, in the safe zone. This will, also, take a while.Second method is to defrost in the sink under cold running water. The water doesn't have to run rapidly, but it should change regularly. This will defrost the fish more rapidly than in the air (water is a better conductor of heat than air) and will keep the fish in the danger zone for the shortest period of time. If you are not going to cook it immediately, then return to the refrigerator.If you are deep frying, there are some techniques that will allow you to go direct from frozen to fried, but that is generally done in a professional kitchen where they have powerful fryers that can take the temperature hit and come back strong. <sep> Q: How do you properly defrost frozen fish? A: First method is to defrost in the refrigerator

A: Seems like that would take a long time. How long should I leave them in the refrigerator?
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Q: 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

A:
Drop into hot water or bring to boil with water?
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