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:'.

Example Input: CONTEXT: I've struggled with this issue as well because I live in a moist climate and instant espresso powder cakes up on me between uses.Generally recipes which use instant espresso power are trying to add a kick of bitter and roasted flavors to deepen chocolate flavors and make them richer. You can try substituting instant coffee 1:1, but the flavor of the baked good will certainly suffer a loss of richness. Increasing the amount of instant coffee, however, would likely add more bitter or acidic flavors -- and caffeine -- to the cookie or cake than you want. Also, instant coffee takes longer to dissolve, so it needs to be added straight to a liquid.There's no real way to substitute liquid coffee in most recipes, such as chocolate cookie or brownie recipes, because the recipe has no water in it in the first place. In the rare recipes where there is water, you could substitute strong-brewed coffee for an equal quantity of water+espresso powder, and this would likely work fairly well.So, summing up: there's no really good substitute for instant espresso powder in recipes which call for it that I've found with some significant experimentation. Hopefully someone else has had better ideas than me. <sep> Q: Instant espresso powder substitutions? A: you could substitute strong-brewed coffee for an equal quantity of water+espresso powder Q: I don't have the powder, thats what I'd like to substitute. A: You can try substituting instant coffee 1:1, but the flavor of the baked good will certainly suffer a loss of richness <sep> FOLLOWUP_Q: Would double or triple strength brewed (or French Press) coffee work?
Example Output: No

Example Input: CONTEXT: To clarify: forced-air (a/k/a "convection", a/k/a "fan bake") ovens rely on a fan to circulate the air in the oven. The fast-moving air substantially enhances the rate at which heat is transferred to the food. It is particularly good where you want the surface to brown, such as roasts and breads; it is not as good for more delicate items, such as custards and cakes, which can set too quickly or get dried out. For cookies, it depends on what effect you want, but many standard types do well in forced-air ovens because the fan helps ensure that the whole oven stays at a uniform temperature despite the presence of several trays. (Of course, the tray closest to the heating element will still cook faster than the one farthest away, so you will still have to swap them partway through.)The general rule for using the fan is to set the oven temperature 25 degrees F (15 C) lower than what the recipe calls for using in a regular oven. Even then, don't go strictly by cooking time, as ovens vary; rather, be sure to check on your food regularly to see how fast it is cooking. You may need to cover your food to prevent over-browning, or perhaps adjust the oven temperature. <sep> Q: When should I use the convection bake instead of the regular bake? A: To clarify: forced-air (a/k/a "convection", a/k/a "fan bake") ovens rely on a fan to circulate the air in the oven. The fast-moving air substantially enhances the rate at which heat is Q: Should I use it for everything, then? A: It is particularly good where you want the surface to brown, such as roasts and breads Q: That is helpful to know! Is it good for roasting vegetables? A: e sure to check on your food regularly to see how fast it is cooking. You may need to cover your food to prevent over-browning, or perhaps adjust the oven temperature <sep> FOLLOWUP_Q: Is it helpful for things like cookies? I do a lot of baking
Example Output: Yes

Example Input: CONTEXT: Preheat the pan for longer than you expect, then preheat the oil as well. Cast iron takes a long time to heat up. With some foods you can get away with not preheating so it may seem silly to just let the pan sit on the burner with nothing else happening, but the potatoes will test your patience because of how much they can stick to pans.Once you add the potatoes to the hot pan with hot oil, let them sit. They will go thru a stage of raw -> starting to cook -> cooked and starting to brown but sticking -> deliciously brown and movable from the pan. <sep> Q: Frying potatoes in cast iron pan and they keep on sticking, how can I stop this? A: Preheat the pan for longer than you expect, then preheat the oil as well <sep> FOLLOWUP_Q: I have no trouble with any other kind of food sticking, why do potatoes do this?
Example Output:
Yes