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:'.

Input: Consider Input: CONTEXT: It sounds very much like you didn't manage to completely dissolve the sugar. It's also possible to get a bad texture from ice crystals in your ice cream, but I don't think you'd describe it as gritty or sandy, just icy.It can be rather difficult to dissolve that much sugar in liquid, especially if it's cold straight from the fridge. You might want to try heating it gently and stirring, and being careful to go until there's no undissolved sugar hiding at the bottom. That does make the chilling take a bit longer, probably more like 4-8 hours or overnight, not just 1-2 hours. But in my experience heating to dissolve is pretty much standard in ice cream recipes, presumably because it's about the only way to do it easily. <sep> Q: Homemade ice cream has texture that is gritty, sandy do you know why? A: It sounds very much like you didn't manage to completely dissolve the sugar Q: I followed the recipe it said use a hand mixer on low until sugar is dissolved did I do it wrong? A: It can be rather difficult to dissolve that much sugar in liquid, especially if it's cold straight from the fridge Q: How do I dissolve it better? A: You might want to try heating it gently and stirring, and being careful to go until there's no undissolved sugar hiding at the bottom Q: Anything else? A: n my experience heating to dissolve is pretty much standard in ice cream recipes, presumably because it's about the only way to do it easily Q: How long do you refrigerate it? A: probably more like 4-8 hours or overnight

Output: I only did it for 1 to 2 hours per my recipe do you think that did it?

Input: Consider Input: CONTEXT: Every Kitchen needs a meat thermometer. Little too late in this case but it would have saved you here. I never used one at home until after I started working in a restaurant that only had a flat top and a convection oven with burgers on the menu. I got a relatively cheap one for $5-10 at Wal-mart and it does the job. Another option for next time is to check your meat often and poke it with a spoon, once it feels firm throughout, like the skin on the back of your hand when you make a fist, it's done. <sep> Q: How long is a pork fillet cooking time? A: Another option for next time is to check your meat often and poke it with a spoon, once it feels firm throughout, like the skin on the back of your hand when you make a fist, it's done Q: Do you have any other suggestion? A: Every Kitchen needs a meat thermometer

Output: What would the temperature requirement be?

Input: Consider Input: CONTEXT: Your best choices would be top sirloin (#1 choice), tenderloin, or one of the other (less expensive) sirloin cuts. Those cuts will be tender, flavorful, and without pockets of fat or gristle to mar the appearance of your dish.I don't recommend round because I simply don't like its flavor. Using round in this application might be one of the best applications to use up round, but for the best possible beef bowl, I'd go with the sirloin or tenderloin.TIP: To thinly slice meat, put it in the freezer first until it just starts to get hard (not even close to fully frozen), or start with meat that is only partially defrosted. Partially frozen meat is much easier to neatly and thinly slice. For this application, thin even slices really are important, they make for a much nicer presentation. <sep> Q: What cut of beef can I use to make "sukiyaki beef"? A: Your best choices would be top sirloin (#1 choice), tenderloin, or one of the other (less expensive) sirloin cuts Q: I happen to have a rump roast in my freezer. Will that work? A: I don't recommend round because I simply don't like its flavor Q: I will go with the rump roast, Do you think it would be best to slice it while it is partially frozen? A: To thinly slice meat, put it in the freezer first until it just starts to get hard (not even close to fully frozen), or start with meat that is only partially defrosted
Output: I am comfortable slicing it, can you recommend a delicious recipe?