instruction:
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:'.
question:
CONTEXT: It might be there for body, but more likely for the umami kick that tomato past helps with. I bet you could leave it out with no ill effect...otherwise, try some ketchup. You could also open the small can, use what you need and put the rest in a baggy in the freezer. <sep> Q: What can I substitute for tomato paste to thicken a marinade? A: I bet you could leave it out with no ill effect...otherwise, try some ketchup Q: How will the flavorful be effected if i dont include the paste A: It might be there for body, but more likely for the umami kick that tomato past helps with Q: any other suggestions or tips? A: You could also open the small can, use what you need and put the rest in a baggy in the freezer <sep> FOLLOWUP_Q: How long will it last in the freezer?
answer:
No

question:
CONTEXT: There is some difference between the flavor, but seeing as there are so many other predominant flavors in Worcestershire sauce and that fact that you're (hopefully) not drinking it straight, it's fairly insignificant. It's very common for one product produced in different countries to have a range of manufacturing differences, sometimes arbitrary, sometimes to suit the local palate, and sometimes because of costs, hence people calling American Lea & Perrins a "knockoff."I've had both, and can assure you that once you've mixed it into a casserole or marinade you won't really miss anything. If you're striving for needlessly authentic British flavor you could always add a little malt vinegar to whatever you're cooking! <sep> Q: Is there a difference between US Worcestershire sauce and UK Worcestershire sauce? A: I've had both, and can assure you that once you've mixed it into a casserole or marinade you won't really miss anything Q: Is one more authentic than the other? A: hence people calling American Lea & Perrins a "knockoff Q: Is there a difference between using malt and white vinegar? A: If you're striving for needlessly authentic British flavor you could always add a little malt vinegar to whatever you're cooking <sep> FOLLOWUP_Q: Is there really a difference between the two?
answer:
No

question:
CONTEXT: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water) - making frape though, not garlic foam:) Foam will more easily form in soft water as you can easily test with a piece of soap. If you have hard tap water you could try using boiled water (some of the chalk in the water will react and leave a residue on the bottom of the pot) or bottled water with pH 7 (neutral). Another idea would be to add just enough acid for neutralisation but I imagine that could be a bit tricky and you'd risk the milk curdling so I wouldn't recommend it. <sep> Q: This is my first time making a foam using soy lecithin but I want to know why there was not enough foam? A: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water <sep> FOLLOWUP_Q: How much foam should I expect?
answer:
No