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:'.

[Q]: CONTEXT: Topside is quite a tough cut, so I'd tend towards a longer cooking time; as 'low and slow' as possible, really. With other meats, escalopes are usually made using leaner cuts, like chicken breast or pork tenderloin, which would be cooked relatively quickly, so I'm surprised your recipes call for topside. <sep> Q: How to properly prepare a beef escalope (from the topside)? A: Topside is quite a tough cut, so I'd tend towards a longer cooking time; as 'low and slow' as possible, really Q: Is there a way to know when it is fully cooked? A: With other meats, escalopes are usually made using leaner cuts, like chicken breast or pork tenderloin, which would be cooked relatively quickly, so I'm surprised your recipes call for topside <sep> FOLLOWUP_Q: What is your favorite meat to use?
[A]: No

[Q]: CONTEXT: You could try using a different types of sugar with your soy sauce, perhaps palm sugar. This has that different flavor that your probably looking for. This is also the type of sugar that is commonly used when cooking in Southeast Asian foods, such as Indonesian food. Also the type of soy sauce you are using in the first place, You might want to try a Thai or Filipino style soy sauce, different flavor components. These are probably closer to the Indonesian taste, than say Japanese soy sauces. I find them sweeter and not as salty. Just as an aside, are you finding it difficult to find this sauce? Or do you just want to try making your own? <sep> Q: What is a good substitute for Kecap Manis A: You could try using a different types of sugar with your soy sauce, perhaps palm sugar <sep> FOLLOWUP_Q: Would the Palm Sugar need to be dissolved before adding it to the soy sauce?
[A]: No

[Q]: CONTEXT: Flour is a thickening agent, plain and simple. However adding it without cooking it first can lead to your dish having a raw flour taste, and you can get blobs of flour in it, so I would ignore the recipes which say coat with flour without cooking it first, or use cornstarch (cornflour) instead. Alternatively you can make a roux with flour in a separate pan and add it in later. This is simply mixing equal weights of flour and butter and cooking it in a frying pan until it has the color you want. A lighter roux will add a paler color and a milder flavor, a darker roux adds a deeper color and richer flavor. <sep> Q: Why should I roll the meat in flour for a ragout? A: I would ignore the recipes which say coat with flour without cooking it first Q: What would you recommend? A: use cornstarch (cornflour) instead Q: Why would you say cornstarch instead of flour? A: Flour is a thickening agent, plain and simple. However adding it without cooking it first can lead to your dish having a raw flour taste, and you can get blobs of flour in it Q: Why will cornstarch not do the same as flour? A: Flour is a thickening agent <sep> FOLLOWUP_Q: Is cornstarch not a thickening agent?
[A]:
No