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:'.
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Question: CONTEXT: It might be possible to dissolve the candy, and then boil it down again, foaming it with fresh baking soda when it hits the proper stage. The thing is, the candy has already got the full level of baking soda reactants (either sodium carbonate or sodium oxide) from from the first cooking, which may contribute to some off flavors.Instead, if it is enjoyable as is, I would suggest just eating it as a toffee like candy.Otherwise, chalk it up to experience and watch the temperature more closely next time. <sep> Q: What can I do with badly cooked honeycomb? A: dissolve the candy, and then boil it down again

Answer: What temperature do I need to bring it to for it to become honeycomb?

Question: CONTEXT: There's not really anything easy you can do. Even adding lemon zest or essence isn't really going to help; it'll just give you a lemony but still sweet cake. I suppose theoretically you could add sour things, since that does tend to balance out sweetness, but it's tricky since acid will interact with the leavening. A sour icing, or a sour sauce to serve it with, might be a better bet in that vein.So unfortunately, you'd be best off shopping around for cake mixes that are more the level of sweetness you want. You might be able to use the nutrition facts to help get a sense of how sweet they are before you buy them. <sep> Q: Can you tell me how to make a cake mix less sweet? A: There's not really anything easy you can do. Even adding lemon zest or essence isn't really going to help; it'll just give you a lemony but still sweet cake

Answer: Do you think adding more flour would help?

Question: CONTEXT: I would cook the Brie at that same temperature for 30-35 minutes and it should be okay.Alternatively, you could cook the roast fully, remove it from the oven, tent it with foil and then cook the Brie. The meat can rest while the Brie is cooking and being eaten. Prior to slicing the roast, heat up the pan drippings to a sizzling temp and baste to ensure a crispy crust. But if the appetizer course happens to last for 20-30 minutes, then the roast will have been resting for 40-50 minutes and could lose too much internal heat. <sep> Q: How to adjust an oven to accommodate two items with different cook times and temperatures? A: I would Q: A roast and brie as an appetizer A: I would cook the Brie at that same temperature for 30-35 minutes and it should be okay

Answer:
Should the brie be served watm or cold?###warm ooops