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:'.

[EX Q]: CONTEXT: Both will do the job of greasing a pan but there are some differences. One of the big differences is that butter will add a very desirable flavor to whatever you are cookingwhich especially complements sweet baked goods.Shortening is pure fat whereas butter is only about 80% fat by weight. Butter may bring additional flavor to your recipe (even by greasing the pan) but it also adds some water which may not be wanted.One final difference is that butter burns/browns more easily than shortening. <sep> Q: What's the difference between greasing a pan with butter vs. with shortening? A: Both will do the job of greasing a pan but there are some differences. One of the big differences is that butter will add a very desirable flavor to whatever you are cookin Q: What's the difference between butter and shortening? A: Shortening is pure fat whereas butter is only about 80% fat by weight. Butter may bring additional flavor to your recipe (even by greasing the pan) but it also adds some water which may not be wanted <sep> FOLLOWUP_Q: Is there a downside to using butter?
[EX A]: Yes

[EX Q]: CONTEXT: I recently found a different sauce that had a similar butterscotch note to it. It turned out this one was a very simple pan sauce built with brandy and beef stock as a deglazing liquid which was allowed to reduce by about 2/3 and then it was finished with a hint of cream.The fond came from a steak cooked in butter so there was probably a little browned butter in there as well.At this point I think the reduced brandy is a big contributor to the flavor I was identifying as butterscotch. This makes sense as brandy is generally somewhat sweet and usually has fairly strong caramel notes. <sep> Q: How should I develop a butterscotch flavor in a savory sauce? A: I think the reduced brandy is a big contributor to the flavor Q: What ingredients can be used to develop these flavors? A: a very simple pan sauce built with brandy and beef stock as a deglazing liquid <sep> FOLLOWUP_Q: What techniques can be used to develop these flavors?
[EX A]: Yes

[EX Q]: CONTEXT: I don't think you can any better than light brown soft sugar!It has a similar taste, similar moisture content (though palm sugar varies hugely in moisture content from a thick honey texture to a solid block), similar color and caramelizes in a similar way.An ever closer option is jaggery, which is almost identical to palm sugar, just made from sugar cane rather than palms. It is probably more difficult to get hold of though, and the difference is rarely noticeable in a finished dish, so I would say light brown sugar is your best option <sep> Q: What can I substitute for palm sugar? A: I don't think you can any better than light brown soft sugar Q: Does honey also make a good substitute? A: An ever closer option is jaggery, which is almost identical to palm sugar, just made from sugar cane rather than palms Q: Is jaggery like granulated sugar? A: almost identical to palm sugar, just made from sugar cane rather than palms Q: What are some other good substitutes? A: ight brown sugar is your best option <sep> FOLLOWUP_Q: If I don't have brown sugar, could I use molasses?
[EX A]:
No