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: To answer your main question, you can bake very just about any type of fish.Looking at that recipe though, down in the "tips" section, it suggests you use a flaky white fish. So in that category, you have lots of options, snapper, cod, tilapia, for starters. Their flavours are often a little more mild and will pair nicely with the tomatoes and other flavours in there.If you're prone to overcooking it, take it out sooner. I find many fish recipes that give cooking times tend to get you to overcook it. It'd done as soon as the fish "flakes" fully. Leave it any longer it will start to toughen quickly. <sep> Q: What type of fish is best suited for baking? A: ou can bake very just about any type of fish Q: I have no experience cooking fish, how long should it bake for? A: I find many fish recipes that give cooking times tend to get you to overcook it Q: I see recipes for baked fish fillets, are fillets good baked? A: To answer your main question, you can bake very just about any type of fish <sep> FOLLOWUP_Q: How would I go about baking a whole fish?

A: No
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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 Q: What techniques can be used to develop these flavors? A: The fond came from a steak cooked in butter so there was probably a little browned butter in there as well Q: Have you had a savory dish that includes butterscotch flavors? A: I recently found a different sauce that had a similar butterscotch note to it <sep> FOLLOWUP_Q: What did you eat it with?

A: No
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Q: CONTEXT: Everyone gave thoughtful and helpful answers, but when I went to get to cooking this weekend, I discovered that the problem I've been experiencing was actually another issue altogether. My problem was undercooking, plain and simple. I did incorporate Dani and ChernoffDad's techniques, and I can't say that they didn't help. However, the samples I tasted partway through cooking were not unlike my typical results. It was after extended cooking that these guys really softened up to my liking. <sep> Q: What is the trick to making fluffy matzo balls? A: extended cooking Q: Is this the way to make them light and fluffy? A: My problem was undercooking, plain and simple Q: Will I be able to eat with a knife and fork? A: o <sep> FOLLOWUP_Q: Should I use chicken stock?

A:
No
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