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 variables here that may or may not caused OP's problem.The Pan sounds as it might not have been hot enough. How hot was quite hot, how long could you hover your hand above the pan? Did you notice any change to the oil once you added it to the pan, did it streak, did it start to smoke?[Personally I tend to oil the meat before placing into the pan.]I think the main flaw is the frying for a minute on each side, at the temperature you had, that cooking time was too low. Maybe 2-4 minutes on each side. A medium should have a lot more heat penetrate the edges and allow that heat to transfer and cook the steak off the heat.That's an acceptable blue/rare steak though. <sep> Q: What happened to my steak? A: There are many variables here that may or may not caused OP's problem
[A]: Why did my steak double in height?

[Q]: CONTEXT: No, bartenders do not shake carbonated beverages. I was a bartender for years and I have never known this to happen or be part of a recipe. The carbonated sodas are always put on the top of the glass after pouring. The foam comes from the sugar or egg whites in the sweet n sour mix. You can find that recipe on line. Here is one that is overly complicated, bars rarely (never to my knowledge) use fresh lemon or lime juice. However a good bar uses separate lemon & lime mix for different drinks, or they used to anyway. I personally use limeade or lemonade at home. You can use one of the other or mix them together. Throw that in a shaker & you will get some foam, it works in my blender. <sep> Q: Carbonated drinks in cocktail shakers, any ideas ? A: bartenders do not shake carbonated beverages Q: So do you shake everything else and mix the carbonated beverage? A: The carbonated sodas are always put on the top of the glass after pouring
[A]: Will adding this last cut the foam from a shaken drink?

[Q]: CONTEXT: For what it's worth, I read once that you should briefly soak seitan in a bowl, covered in boiled water, to soften it up before using it. I have tried this, and it really does make a difference in the final texture. I typically cut it into cubes, soak it for about 10-15 minutes, then drain it and proceeded as normal for the recipe. <sep> Q: How to keep baked seitan from being too tough? A: I read once that you should briefly soak seitan in a bowl, covered in boiled water, to soften it up before using it Q: How long should I soak it? A: I typically cut it into cubes, soak it for about 10-15 minutes
[A]:
What about soaking it in broth instead?