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:'.

[Q]: CONTEXT: Broth is usually defined as having had bones/meat/veg boiled in it, so the dictionary says no. The lack of flavour also says no, and I doubt reducing it would make much difference. You could use the water to make broth or stock, if you have bones/vegetables to hand.What's more likely to have happened is that condensation dripped into the water. This will always happen unless you take steps to prevent it, as the chicken is cooler than the steam, causing water to condense on the surface (more obvious with steaming green veg). This water dripping would carry small amounts of protein (e.g. myoglobin from dark meat) into the water, and it doesn't take much of many proteins to make water cloudy (this is why milk is white, or a few drops of milk make water cloudy). Small particles of fat will also contribute if they run into the water. <sep> Q: Water came out cloudy after steaming chicken, is it cosidered a broth?###I was surprised since the chicken never touched the water but I guess it dropped some of its juices in it, I was doing a small batch and I tried to taste it but after adding some salt it just tasted salty,### so If I make a larger batch in less water and the result comes out more concentrated could this taste good and be considered a broth ? A: What's more likely to have happened is that condensation dripped into the water Q: Whats considered a broth then? A: Broth is usually defined as having had bones/meat/veg boiled in it Q: Any suggestions for me? A: You could use the water to make broth or stock, if you have bones/vegetables to hand <sep> FOLLOWUP_Q: Sounds good. Thanks###What kind of vegetables could i use?
[A]: No

[Q]: CONTEXT: Yes that's exactly what it means, apply salt to the steak. You shouldn't coat it, but you should apply salt very liberally. It's actually hard to over-salt a steak; many inexperienced cooks actually underseason the steak.I suggest about 1 tsp per side for a good ribeye. Salt it about 10-15 minutes prior. <sep> Q: What does it mean to 'salt' a steak prior to frying? A: exactly what it means, apply salt to the steak. You shouldn't coat it, but you should apply salt very liberally Q: Is there any thing else I should use to season the steak with? A: I suggest about 1 tsp per side for a good ribeye. Salt it about 10-15 minutes prior <sep> FOLLOWUP_Q: Is there anything else I should know about seasoning a steak?
[A]: Yes

[Q]: CONTEXT: Chocolate is an odd substance when it comes to melting and hardening. When chocolate hardens, its melting point will end up being just a few degrees higher than the hardening temperature.When chocolate crystallizes at high temperatures, it forms a strong, dense crystalline structure that, texture-wise, is quite brittle. Most bought chocolate (baker's chocolate and chips) is already tempered, but when you melt it, you break down that crystalline structure, and if you harden it at room temperature then it ends up forming very weak crystals that will melt in your hand.If you use a special coating chocolate (couverture or the lower-quality compound chocolate) then you don't need to worry so much about tempering (although it's still a good idea), but if you use ordinary chocolate and don't temper it then your coating will end up being messy and wet and rub off on your hands while you eat it. It might even melt while stored.Tempering is the key to making a room-temperature-stable chocolate coating. If you don't do this, you'll need to keep your pastries refrigerated until they're ready to consume. <sep> Q: What is the purpose of tempering chocolate? A: Tempering is the key to making a room-temperature-stable chocolate coating Q: Can I just melt the chocolate in my microwave? A: Chocolate is an odd substance when it comes to melting and hardening Q: What is the best way to prepare my chocolate if I'm dipping something? A: If you use a special coating chocolate (couverture or the lower-quality compound chocolate) then you don't need to worry so much about tempering Q: How is coating chocolate different than regular chocolate? A: if you use ordinary chocolate and don't temper it then your coating will end up being messy and wet and rub off on your hands while you eat it. It might even melt while stored <sep> FOLLOWUP_Q: Is white or regular chocolate easier to temper?
[A]:
No