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: I would strongly suggest not pouring cold or any other kind of water on pasta; it will rinse the delicious starches off its surface, which would otherwise help your sauce cling to it.To counteract the negative consequences of overcooking due to remaining heat (which, as belisarius suggests in his answer, is the reason other stuff is often rinsed with cold water), just serve it immediately. You want to have the sauce (hot and) ready just before your pasta is, so you can drain the pasta, mix with the sauce, and put it on the table. <sep> Q: Can I pour cold water on pasta after cooking it? A: I would strongly suggest not pouring cold or any other kind of water on pasta Q: What will happen if I do so? A: it will rinse the delicious starches off its surface, which would otherwise help your sauce cling to it <sep> FOLLOWUP_Q: What is the best procedure to do to a pasta after cooking it?
[A]: just serve it immediately

[Q]: 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: How can I make my pudding thicker?###How much corn starch do you recommend using? A: Cornstarch starts thickening at about 205F/95C <sep> FOLLOWUP_Q: Okay, do you think that if I use an electric beater that would help?
[A]: 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

[Q]: CONTEXT: This will also water down the flavour of the soup. Depending on the type of soup you are making you may have some cooking liquid left over which would be far preferable to plain water.In fact it's not a bad idea to start with a little more cooking liquid than necessary. Use a fine-mesh sieve to separate the soup ingredients from the cooking liquid. You can then re-introduce the cooking-liquid a bit at a time until you arrive at the right texture. That gives you a margin of error.Adding milk, cream or sour cream are also possibilities, again, depending on the soup. <sep> Q: Can I adjust soup texture right before serving? A: Adding milk, cream or sour cream are also possibilities, again, depending on the soup Q: What is the best additive to improve with out taking away?###Is there anything I can do to help before the texture is off? A: Use a fine-mesh sieve to separate the soup ingredients from the cooking liquid. You can then re-introduce the cooking-liquid a bit at a time until you arrive at the right texture <sep> FOLLOWUP_Q: Should I add more flavor after adding the additive?###Will this always work? ###What aspects change after adding the additive?
[A]:
This will also water down the flavour of the soup. Depending on the type of soup you are making you may have some cooking liquid left over which would be far preferable to plain water