instruction:
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:'.
question:
CONTEXT: Anything susceptible to moisture will go stale if exposed to air long enough. Storage will only get you so far, depending on the temperature and humidity in the storage area. In a restaurant kitchen, I don't have to tell you that both are rather high.I'd suggest blanching them after cutting. You could basically cook them through then store them in a relatively air-tight container for a period of several days. When a customer orders chips you'd just drop the blanched chips in the deep fryer long enough to brown and crisp them. This is what essentially every restaurant outfit that serves chips and/or french fries does and it works well. Experiment with blanching temperatures and liquids to see what works best. <sep> Q: How do I store homemade potato chips? A: store them in a relatively air-tight container for a period of several days Q: Will they stay crunchy? A: Storage will only get you so far, depending on the temperature and humidity in the storage area Q: What other options do I have? I don't want to cook them 'to order' at my bar. A: I'd suggest blanching them after cutting
answer:
What is blanching?

question:
CONTEXT: It won't turn bad, in fact it may make it last longer. You may have madeira-ized it (see below)Madeira wine is known for it's extended "shelf life" after opening because of it's unique process of being heated to as high as 60 degrees C (140 F).You may find that in the Campari some of the sugar may have crystalised. This may slightly affect the flavour, but it most certainly won't make it turn bad. <sep> Q: Do unopened bottles of Gin and Campari turn bad in extreme heat? A: You may find that in the Campari some of the sugar may have crystalised
answer:
Is there anyway to fix the crystalization of the crystals?

question:
CONTEXT: I suspect that your cheese curdled.This happens to me if I overheat the mixture- especially in the presence of acid. (I don't have any experience with using beer.) The cornstarch is there as a safety net to prevent this but obviously it is not infallible.Turn down the heat and try adding a little more corn starch- it may not get back to perfect fondue but you may be able to pull it back to edible. <sep> Q: Why did this fondue become grainy and lumpy?###We made some fondue the other night, and instead of being a nice smooth dippable fondue texture, it came out grainy and lumpy.### What went wrong? A: I suspect that your cheese curdled Q: I did use a few cheeses in the recipe###what do you suggest i avoid it? A: Turn down the heat and try adding a little more corn starch- it may not get back to perfect fondue but you may be able to pull it back to edible Q: Oh thank you###any other suggestions for me? A: This happens to me if I overheat the mixture- especially in the presence of acid Q: sounds good A: The cornstarch is there as a safety net to prevent this but obviously it is not infallible
answer:
but it will save the fondue?