TASK DEFINITION: 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:'.
PROBLEM: CONTEXT: Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once. It results in a smaller crumb and prevents huge gaping airholes in your bread. The reason that you have to let it re-rise is that you just pushed all the air out with the kneading you did developing that gluten structure. <sep> Q: Why let dough rise twice? A: Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once

SOLUTION: When making bread, why do recipes say to let the dough rise twice instead of once?###How does a firmer gluten texture help?

PROBLEM: CONTEXT: To get ground seeds I usually pound the whole pods once or twice in a mortar. The seeds should separate from the husk easily then. Remove the entire pod from the mortar, and grind the seeds.Is this recipe for a marinade? You might get away with just crushing the pods, not separating the husk and seeds. <sep> Q: Recipe asks for "15 cardamom pods, crushed". Do I keep the shells? A: Is this recipe for a marinade? You might get away with just crushing the pods, not separating the husk and seeds Q: What do I do with the husk and seeds?###Do I need to use a lot of force? A: I usually pound the whole pods once or twice

SOLUTION: Are there other spices I can use?

PROBLEM: CONTEXT: I can only guess that something from the herbs has "disturbed the balance of the mix" and is preventing it from setting.Putting my chemist's hat on, the problem is similar to what happens when a solid reaction product forms an emulsion and refuses to precipitate. When that happens, there are ways to induce precipitation, but not all of them can be applied to food.Try adding a pinch of salt - mix, and wait.If that fails, smear a knife blade with some fresh butter and stir the mix with it.If that fails, try cooling it.If that fails, try mixing in a pinch of bicarbonate of soda.There are other suggestions, but I assume you want to eat the butter once it solidifies. Ideally, you want to find that happening after one suggestion has worked. If it takes a succession of suggestions to find a way to solidify it, this is about as far as you can go without the product starting to "lose its intention". <sep> Q: Why didn't my clarified herb butter solidify? A: I can only guess that something from the herbs has "disturbed the balance of the mix" and is preventing it from setting Q: Is it possible that the oils from the herbs and pepper prevented it from setting up? A: Putting my chemist's hat on, the problem is similar to what happens when a solid reaction product forms an emulsion and refuses to precipitate

SOLUTION:
Do you think a handful of herbs and a singular hot pepper would have enough oil to prevent 12+ ounces of clarified butter from setting up?