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: If you whisk egg whites to much they will definitely separate.Basically you are over tightening their stretchy proteins which squeeze out all the water. You are left with useless protein fluff floating on water.The flavor and odor will not change, however. That would be a sign off spoiling and unrelated to the whisking. <sep> Q: Is it possible to whisk egg whites too much? A: If you whisk egg whites to much they will definitely separate Q: What happens to rhetoric If the egg whites separate?###The food not rhetoric A: Basically you are over tightening their stretchy proteins which squeeze out all the water <sep> FOLLOWUP_Q: Would this make the food more dry?
[EX A]: Yes

[EX Q]: CONTEXT: Unfortunately, the above answers would probably be good for fresh tortellini, or frozen or something like that. Following the advice, I had the dried tortellini floating on the surface within a minute or two, puffed a little too. I fished one out, and it was definitely hard. I let them boil for another five minutes and they were barely edible, some even a little crunchy in places.Last week I managed to hunt down the bulk package at the market (used to fill the bin), and there were directions on it: Boiling time: 15-18 minutes. And yes, since the boiling water cooled down to simmer as I added them. In 15 minutes they were still a little al dente but after another 4 minutes they were entirely soft, and just right. <sep> Q: How to prepare dried tortellini?
[EX A]: No

[EX 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 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: Are there other meats besides venison you can recommend that offer a game flavor? A: 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 <sep> FOLLOWUP_Q: What would be the correct temperature to age it myself?
[EX A]:
No