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 Input:
CONTEXT: For the same reason that fast food burgers are often dry :) When beef hits high heat, the juices go in the opposite direction. This is why when pan-frying a steak, you know it's close to medium rare once you see the juices start to come through the top. The fat in burgers does the same thing, it moves away from the heat source, and back into the rest of the meat. That's just what happens when meat cooks and constricts. Many fast food joints use a double grill (you pull an inverted flat top down on top of the burger on the flat top). Whoops, there goes practically everything moist in the 3 or so minutes they cook them.Using steam, you make this a much gentler process. As the patty is cooking from the top and bottom and sides at once, but with a more gentle heat, the fat (and some juices) come out instead of going to hide on the other side of the patty that isn't on a heat source. <sep> Q: How does adding water to the pan help the burger become better ? A: Using steam, you make this a much gentler process. As the patty is cooking from the top and bottom and sides at once <sep> FOLLOWUP_Q: Will the burger get too soggy if I add water ?

Ex Output:
No

Ex Input:
CONTEXT: Most recipes I am aware of simply press crushed pepper onto the steak. It is true that some will fall off, but these recipes apply pepper generously with that in mind. I have not come across the egg white method (not sure I want egg white on my steak), but I did see a recipe that adds crushed pepper to melted butter, then coating the steak with the mixture, then chilling before cooking. Regardless of the approach, I think allowing the meat to chill with the pepper will help. <sep> Q: How to e keep peppercorn rub from falling of steak when searing? A: It is true that some will fall off, but these recipes apply pepper generously with that in mind Q: Can I use something like egg whites to keep it attached? A: I have not come across the egg white method Q: Could you use anything else? A: I did see a recipe that adds crushed pepper to melted butter Q: How do you apply that? A: coating the steak with the mixture, then chilling before cooking <sep> FOLLOWUP_Q: Is there another way to cook it rather than searing?

Ex Output:
Yes

Ex Input:
CONTEXT: If it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season. Cast iron can withstand stupidly large amounts of heat: in traditional Chinese cookery, woks are cleaned by building a big fire, and throwing them in...When the fire burns out, you dig out your wok, re-season, and you're back in business.If it's stainless, just stick it in the dishwasher. <sep> Q: How can I clean my filthy cast-iron frying pan? A: If it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season Q: Wouldn't the heat harm this cast-iron frying pan? A: Cast iron can withstand stupidly large amounts of heat: in traditional Chinese cookery, woks are cleaned by building a big fire, and throwing them in Q: Can I re-season it? A: then re-season Q: Would I clean the frying pan the same way if it were stainless steel? A: If it's stainless, just stick it in the dishwasher <sep> FOLLOWUP_Q: Is 350F high enough to cook the pan?

Ex Output:
No