instruction:
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:'.
question:
CONTEXT: Lay them out on a paper towel overnight so that the skins dry completely. This gives the benefit of keeping the frozen blueberries from sticking together without needing lots of freezer space to do a quick freeze individually on a sheet pan. Then bag in a freezer bag and freeze.Note that whenever you freeze fruit, the liquid will burst the cell walls as it thaws, causing the resulting berry to be mushier. In my experience, frozen blueberries aren't good for eating alone. To bake with blueberries, thaw them by placing them in a mesh sieve or collander and running water over them until the water is clear off the bottom (no pigmentation from the skins, which may color your baked goods) and the berries are thawed. Dry the skins before using in baking.Using these techniques I have not once had any of the 30 pounds of blueberries I froze this summer burst in the freezer and have successfully made many blueberry baked goods from the results. <sep> Q: what's a good technique for freezing blueberries? A: Lay them out on a paper towel overnight so that the skins dry completely Q: Could I put them in the oven at 150 for an hour A: To bake with blueberries, thaw them by placing them in a mesh sieve or collander and running water over them until the water is clear off the bottom Q: Which way would result in less exploded berries when the water in them freezes? A: Note that whenever you freeze fruit, the liquid will burst the cell walls as it thaws, causing the resulting berry to be mushier <sep> FOLLOWUP_Q: Is there a reason why the blueberries shouldn't be put directly in the freezer without drying them first?
answer:
Yes

question:
CONTEXT: I love capers and add them to different foods when I think it suits it. I'd much rather eat tartar (not tarter) sauce with capers than pickles in it. But them I'm not a fan of tartar sauce (maybe because of the pickles). If you add capers, rinse them first to remove excess salt, pat water off between a paper towel and chop finely. I think a tiny bit of finely grated raw garlic would suit it nicely. Let the flavours meld together in the fridge for a few hours too. <sep> Q: Are capers a substitute for pickles in a tartar sauce?
answer:
Yes

question:
CONTEXT: Butter is at most 82% oil and the rest is water. So, you're going to need to add more butter for the same amount of oil. Besides, you need to adjust the liquid content accordingly since you are going to have more water than you planned.If you are going to use the same amount of oil, then it will not make any difference other than the taste. Just make sure they are of same state (i.e. melted butter instead of vegetable oil or vice versa) <sep> Q: Does it matter if I substitute butter for oil in baked goods? A: Butter is at most 82% oil and the rest is water. So, you're going to need to add more butter for the same amount of oil Q: okay because I want that buttery taste, will adding more butter instead of oil give me that buttery taste? A: If you are going to use the same amount of oil, then it will not make any difference other than the taste <sep> FOLLOWUP_Q: will it make a difference with the consistency of the muffin?
answer:
Yes