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:'.

Q: CONTEXT: Garlic flavors are soluble in oil, simply chopping up garlic and putting it in with the rice will not distribute the flavor well. I would recommend you chop the garlic finely and then infuse into a tablespoon of oil or butter by putting the pan on very low heat for a few minutes. Then add the rice and stir to coat the grains with the infused oil before adding water and cooking as normal. How much garlic to use depends on how strong your garlic is and how garlic-y you want it to taste. 5 tbsp of rice isn't much, for a medium garlic flavor using average strength garlic a whole small clove or half a large is probably enough. With the garlic I grow I'd add a few slices from a clove at most. Another option would be to cook the rice and then stir in the garlic infused oil afterwards, The benefits to this option are that you can drain the rice after cooking without all the flavor going down the drain. <sep> Q: What is the best way to infuse garlic flavor in the bland brown rice? A: I would recommend you chop the garlic finely and then infuse into a tablespoon of oil or butter by putting the pan on very low heat for a few minutes Q: How much would you use for 5 tbs of uncooked rice? A: How much garlic to use depends on how strong your garlic is and how garlic-y you want it to taste Q: Do you have any tips to make the dish flavorful but not over powering? A: for a medium garlic flavor using average strength garlic a whole small clove or half a large is probably enough Q: How do I process it for cooking? A: I would recommend you chop the garlic finely <sep> FOLLOWUP_Q: Can I store any I dont use?

A: No
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Q: CONTEXT: The easiest way to tell if you've over stirred muffins, quick breads or cakes is the texture when it's baked.Correct, and it's all even. Over stirred, and you'll have a series of larger bubbles in the cake, called 'tunneling', where it looks like worms have burrowed their way through your cake or muffin.Stirring develops gluten, which is essential to trap in bubbles for most yeast breads, and to give it a little bit of chew -- but not something that you want in a typical quick bread. (muffins, cake, etc.) <sep> Q: Why does over-stirring the muffin mixture result in tough muffins? A: e eas Q: Why does over-stirring the muffin mixture result in tough muffins? I ask questions and you use what you have on the page to answer. A: Stirring develops gluten, which is essential to trap in bubbles for most yeast breads, and to give it a little bit of chew -- but not something that you want in a typical quick bread <sep> FOLLOWUP_Q: I do I know when I have stirred enough?###how do i?

A: Yes
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Q: CONTEXT: Yes, nuts are very fatty, and they will eventually go rancid if this is the case, they will taste very poor. They can also dry out, or in more rare cases (especially if stored improperly) be infested with insects or molds.Generally, they should be good for six months to a year at their best flavor, depending on the variety (in the shell).Five years is a little long. I am not sure I would want to eat nuts that old. <sep> Q: Do nuts ever go bad? A: nuts are very fatty, and they will eventually go rancid Q: How long are they good for? A: Generally, they should be good for six months to a year at their best flavor, depending on the variety (in the shell <sep> FOLLOWUP_Q: Where's the best place to store them?

A:
No
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