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:'.

[Q]: CONTEXT: Watt specifies the power of the device.Power is defined as energy per unit time. So watt is how quickly your device consumes energy.If it is an efficient device it will convert more of consumed electricity into heat. So given two equally efficient devices the higher watt one will produce more heat faster and can therefore cook faster than the less watt one.And the third part of your question has already been answered above. Yes, higher watt device will consume more electric power. <sep> Q: What role does a watt play in an induction stove? A: Watt specifies the power of the device Q: Do you know if the watt power affects the cooking method? A: watt is how quickly your device consumes energy Q: Do you know if an electricity consumption of higher watt induction stove higher? A: given two equally efficient devices the higher watt one will produce more heat faster and can therefore cook faster than the less watt one Q: I see. So, you are suggesting that the higher the watt, the higher the cooking power? A: the higher watt one will produce more heat faster and can therefore cook faster <sep> FOLLOWUP_Q: So, if I do want to cook food in a rush, then definitely a higher watt induction stove is the one that I require, correct?
[A]: higher watt one will produce more heat faster and can therefore cook faster

[Q]: CONTEXT: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver. We have a massive deer farm close and the price is still ridiculous .My suggestion is that you find a good butcher that will age beef for you on the bone ,or you could age it yourself if you have a climate control area to keep it at the correct temperature. Anything over 30 days on the bone will start to give you the gaming flavour you are craving. Nothing is going to match deer, but aged beef or really any type of cattle (eg buffalo etc) will give you the gaminess if it is aged. Restaurants are getting up to 180 days, which I could only imagine would melt in your mouth but the flavour would be intense. <sep> Q: How can I reproduce a "gamey" flavor? A: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver <sep> FOLLOWUP_Q: Are there any spices or "liquid smoke"-style flavor enhancers that could be comparable?
[A]: marinade is never going to deliver the quality that venison has to deliver

[Q]: CONTEXT: Personally I'd suggest blanching your pasta. By blanching:I mean get a big pan of heavily salted water on a rolling boil. Drop your pasta into the water, give it a stir.After 1 min or when the water has come back to boil drain the pasta off.At this point your pasta will still be el' dante but not raw which is what I suspect the directions are suggesting when they say "2 min less than instructed" then just use it at the mixing with sour cream step.If you were to just use the pasta freshly made it will likely not have the texture desired. Boiling it will help moisten it up and start to cook the flour. <sep> Q: Is using homemade pasta instead of dried in a bake recommended? A: it will likely not have the texture desired <sep> FOLLOWUP_Q: Will the noodles be too soft?
[A]:
your pasta will still be el' dante but not raw