instruction:
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:'.
question:
CONTEXT: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food. If you were to try to stir a sheet of gelatin directly into hot liquid, you'd find that it behaves a lot like cornstarch. It clumps up immediately and produces unpleasant-to-eat chunks that only a blender and a chinois have a hope of removing.You squeeze it after soaking to remove excess (unflavored) water from the exterior. Otherwise, each sheet might bring along quite a bit of water, which will seriously affect the consistency of a product you expect to set up, and might affect the taste of even something like a braise to which you are adding the gelatin just for body. <sep> Q: Why do we soak and squeeze gelatine?###I can only assume we use gelatine with liquids (or at least the majority of time it's to set a liquid) - so why soak it first? A: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food <sep> FOLLOWUP_Q: And why do we then squeeze it?### I would assume it's to get rid of something but my searches return no results.
answer:
Yes

question:
CONTEXT: I assume you're making normal maki (nori side out) and not California rolls.Are you leaving a 1/2 inch or so of blank nori (no rice) on the outside edge (the edge that you roll last)? If you slightly wet the bare edge of the nori with a little water on your finger it should help it stick together. <sep> Q: How do I stop sushi rolls from opening up? A: leaving a 1/2 inch or so of blank nori (no rice) on the outside edge Q: What is causing that to happen? A: I assume you're making normal maki (nori side out) and not California rolls Q: Do the ingredients make a difference? A: a little water on your finger it should help it stick together Q: Are there any other tips you might have? A: you're making <sep> FOLLOWUP_Q: How long does it take to perfect the art?
answer:
No

question:
CONTEXT: The "solid vegetable oil" you're describing sounds like Crisco (shortening), which you can find in any US grocery. You could also try refined coconut or palm kernel oil, both of which are solid at room temperature.Another possibility to note is that the butter may be fine, but maybe the chickpea flour you're obtaining in the US is different. <sep> Q: What's the best replacement for "solid vegetable oil" in pastry recipes? A: u ca Q: Can you help me find a replacement for the solid vegetable oil in a Persion recipe? A: The "solid vegetable oil" you're describing sounds like Crisco (shortening), which you can find in any US grocery Q: Would coconut oil change the flavor of what I am making? A: f which Q: Hoe is Crisco shortening different than Lard? A: Another possibility to note is that the butter may be fine, but maybe the chickpea flour you're obtaining in the US is different <sep> FOLLOWUP_Q: How would the flour be different in the US?
answer:
No