TASK DEFINITION: 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:'.
PROBLEM: CONTEXT: Great pictures: those are so clearly areas of oil/fat which have separated from the main nutella emulsion. Carefully gouge one out and smear it around or put it onto a heated surface & see if it doesn't melt immediately. See if they go right back into the mixture if you stir a little portion together. I wager you can convince yourself this nutella is right edible. <sep> Q: What are these white 'bits' in my nutella A: those are so clearly areas of oil/fat which have separated from the main nutella emulsion Q: Do the white bits indicate that it's unsafe to eat? A: I wager you can convince yourself this nutella is right edible. <sep> FOLLOWUP_Q: Would you eat it with these white bits?

SOLUTION: Yes

PROBLEM: CONTEXT: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water) - making frape though, not garlic foam:) Foam will more easily form in soft water as you can easily test with a piece of soap. If you have hard tap water you could try using boiled water (some of the chalk in the water will react and leave a residue on the bottom of the pot) or bottled water with pH 7 (neutral). Another idea would be to add just enough acid for neutralisation but I imagine that could be a bit tricky and you'd risk the milk curdling so I wouldn't recommend it. <sep> Q: This is my first time making a foam using soy lecithin but I want to know why there was not enough foam? A: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water <sep> FOLLOWUP_Q: I put the foam I did get from my first try in the fridge. Is there any way to salvage this?

SOLUTION: No

PROBLEM: CONTEXT: You are probably stirring the pudding too much. Cornstarch starts thickening at about 205F/95C. Once the pudding has got to that point and has thickened, stop stirring, otherwise you will interfere with the starch formation that causes the thickening. Using electric beaters probably means you are missing the point when the pudding has thickened and quickly beating the living daylights out of any starch formation that has occurred.It may also be the case that you are beating so much air into the pudding that it just doesn't get hot enough to activate the cornstarch in the first place. I would use @ecnerwal's suggestion of a double boiler, along with a balloon whisk, and some patience. <sep> Q: Why won't my pudding thicken up? A: You are probably stirring the pudding too much Q: Will over stirring cause it not to thicken? A: Cornstarch starts thickening at about 205F/95C. Once the pudding has got to that point and has thickened, stop stirring Q: I've already doubled the corn starch, should I try adding even more corn starch? A: Once the pudding has got to that point and has thickened, stop stirring, otherwise you will interfere with the starch formation that causes the thickening Q: I am cooking it on hotplates, do you think that could be the problem? A: I would use @ecnerwal's suggestion of a double boiler, along with a balloon whisk, and some patience <sep> FOLLOWUP_Q: What is a double boiler?

SOLUTION:
No