Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.
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Question: CONTEXT: Garlic roasted as a head, as unpeeled cloves, or as peeled cloves is all much the same. It is just easier to handle unpeeled, and even easier when kept as a headFor easy results just trim the excess paper skin and roots of a whole garlic head, carefully trim just the tops of most of the clovesDon't drizzle with oil and wrap in foil, this will just make a mess, and steam them more than roast them. Garlic is already very oily, it shouldn't need any more. Roasting items should be exposed to dry heat, not steamRoast until soft and medium-dark brown. When cooled slightly, pull cloves apart and lay them out on a board. Squeeze out each clove using a firm spatula or other blunt tool. This should not be too messy. Wear disposable gloves if you don't like garlic on your hands <sep> Q: What's the easiest way to roast a large amount of garlic? A: For easy results just trim the excess paper skin and roots of a whole garlic head, carefully trim just the tops of most of the cloves <sep> FOLLOWUP_Q: Will it effect the taste if I roast an entire head of garlic instead of roasting peeled cloves?

Answer: It is just easier to handle unpeeled, and even easier when kept as a head

Question: CONTEXT: The primary reason is definitely convenience. If you don't want skin and seeds in your sauce, then you have to do some work to avoid it. Yes, it's possible, e.g. passing through a food mill, or blanching and peeling plus retaining only the flesh, but having it already done is a whole lot easier.Passata is usually much thicker too, so it won't need as long a cooking time to reduce into a non-watery sauce as fresh tomatoes. On top of that, you don't have to worry about whether you can find good fresh tomatoes, e.g. if it's winter and they're out of season.Your two cases for comparison seem to overlook this: if you just chop and cook, you'll have skin and seeds in your sauce, as well as excess liquid to cook down, while if you use passata, you won't. (Also, for what it's worth, you'd need pretty giant tomatoes to get the equivalent of 3/4 cup of passata out of one tomato.)Of course, if you don't mind skin and seeds, it's also perfectly fine to simply cook fresh tomatoes and be done with it.Note that you can often get similar advantages from other canned tomato products. In the US, crushed tomatoes are far more common, and a roughly similar texture. (Peeled whole tomatoes, diced tomatoes, tomato sauce, and tomato paste can also be useful depending on what texture you're aiming for.) <sep> Q: What exactly is Passata? A: crushed tomatoes Q: Is it better to use Passata instead of fresh tomatoes? A: The primary reason is definitely convenience <sep> FOLLOWUP_Q: Is the procedure that much more difficult to use fresh tomatoes instead of using Passata?

Answer: f you don't want skin and seeds in your sauce, then you have to do some work to avoid it

Question: CONTEXT: Steaming generally doesn't make meat juicier -- it is just as easy to dry out a piece of meat with wet heat as it is with dry heat, if not easier.There are two things that you can do to make your turkey juicier. The first is a brine, which Elendil suggests above. The second is to make sure you aren't overcooking. I'd suggest using a probe thermometer and pulling the tenderloin when it is at around 160F and letting it coast to your target temperature of 165F. <sep> Q: How effective is steaming a turkey tenderloin the size of a brisket to make it tender and juicy? A: Steaming generally doesn't make meat juicier -- it is just as easy to dry out a piece of meat with wet heat as it is with dry heat, if not easier Q: What's one thing I can do to make my turkey juicier? A: There are two things that you can do to make your turkey juicier Q: What's one of those things I can do? A: The first is a brine Q: What's the other strategy I can use here? A: The second is to make sure you aren't overcooking <sep> FOLLOWUP_Q: Do you have a suggestion how I can prevent it from being overcooked?

Answer:
I'd suggest using a probe thermometer and pulling the tenderloin when it is at around 160F and letting it coast to your target temperature of 165F.