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: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours. A good, heavy, screaming hot pan is required. Oil the steak, not the pan, with vegetable or groundnut oil (olive oil will burn), and baste with butter towards the end for extra flavour.If your steak is thick, you might try a reverse sear - roast the steak at about 150C until the centre is 10C off your desired doneness level (if you don't have a digital probe thermometer, invest the small amount they cost, it is completely worth it), then sear the outside on your mega hot pan. This avoids you having to overdo the outside just to get the inside right. <sep> Q: Is it better to fry or grill a steak? A: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours <sep> FOLLOWUP_Q: I have usually grilled so it is not cooking in the juices and I thought might be healthier?

A: No
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Q: CONTEXT: How exactly are you making them? This might affect the answer.I assume you're using some sort of mold. If that's the case, plunge the mold into an ice bath, but don't completely submerge it. Assuming your mold is metal (molten sugar is hot!) they will cool rather rapidly although I can't give you an exact time.In general, an ice bath is the way to go for rapid cooling. You could get it a little cooler by adding a generous dose of salt to the ice bath, but meh I think you'll only shave a few seconds. <sep> Q: Cooling melted sugar quickly? A: molten sugar is hot Q: What the easiest way to make 1 inch cubes and cool them down enough to hold their shape? A: I assume you're using some sort of mold. If that's the case, plunge the mold into an ice bath, but don't completely submerge it <sep> FOLLOWUP_Q: How long will it take the to cool?

A: Yes
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Q: CONTEXT: Some ingredients do not dissolve well in hot water - the starch swells and thickens, forming lumps that may have raw powder in them and are nasty. They need to be added to cold or lukewarm water and heated after they are dissolved. Other ingredients, most notably pasta, will partially dissolve in cold water making a thick gloppy soup. But if you add them to hot water they will "seal" (in a way) and stay together as they cook. <sep> Q: Why are some kind of packets-soups boiled up in lukewarm water, while normally just stirred into already boiling water? A: Some ingredients do not dissolve well in hot water Q: Which ingredients would they be? A: he starch swells and thickens Q: Why does it say boil and then wait 5-10 before eating? A: they will "seal" (in a way) and stay together as they cook. Q: Would using this method cause some soups to be lumpy? A: the starch swells and thickens, forming lumps that may have raw powder in them and are nasty Q: Is it typical to boil potato soup in luke warm water? A: Some ingredients do not dissolve well in hot water <sep> FOLLOWUP_Q: So, would you recommend boiling the water first?

A:
Yes
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