Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by the answer prefix 'A:'.

[Q]: CONTEXT: Sure you can bake crushed peppermint candy into cake. If you're talking about candy cane type candy, you can just crush it and add it to the batter, you wouldn't have to make changes to the recipe at all except the addition. It won't affect the way the cake bakes. The very edges of crushed candy might meld into the cake a bit, but I would expect that effect to actually be pretty nice. The sharp edges would be just a bit softened. Whether it maintains it's own character would mostly depend upon the size of the pieces. Powder might dissolve, but distinct pieces (like .3-.5 centimeter or so) would stay distinct. <sep> Q: How do I add crushed peppermint to a cupcake to bake? I'm fairly new at baking this. A: you can just crush it and add it to the batter, you wouldn't have to make changes to the recipe at all except the addition. It won't affect the way the cake bakes
[A]: I'm not sure. Do I add the peppermint to the batter in the beginning of mixing?

[Q]: CONTEXT: Honestly, all three of those will crisp up very quickly, and just about any ratio will produce a crispy end product. The blend may be for textural reasons; potato starch is typically very fine and produces a tempura-like shell, while rice flour can have little bits of individual rice grains which produces a "chunkier" texture.I probably wouldn't try to use pure starch as it will brown and burn very easily, but you probably don't even need all three ingredients. Personally, I'd start with a 50/50 blend of potato starch and rice flour and adjust from there. You could use tapioca starch instead of potato if it's easier for you to find locally, but definitely keep rice flour in the mix. <sep> Q: what flour Blend should I use for Seoul Chicken? A: just about any ratio will produce a crispy end product Q: The chef in https://www.youtube.com/watch?v=CD97u0OUbBo uses a blend of tapioca starch, potato starch, and rice flour for his dredge. A: potato starch is typically very fine and produces a tempura-like shell
[A]: Any ideas what ratio would be optimal for getting a crispy wing?

[Q]: CONTEXT: I recently found a different sauce that had a similar butterscotch note to it. It turned out this one was a very simple pan sauce built with brandy and beef stock as a deglazing liquid which was allowed to reduce by about 2/3 and then it was finished with a hint of cream.The fond came from a steak cooked in butter so there was probably a little browned butter in there as well.At this point I think the reduced brandy is a big contributor to the flavor I was identifying as butterscotch. This makes sense as brandy is generally somewhat sweet and usually has fairly strong caramel notes. <sep> Q: How should I develop a butterscotch flavor in a savory sauce? A: I think the reduced brandy is a big contributor to the flavor Q: What ingredients can be used to develop these flavors? A: a very simple pan sauce built with brandy and beef stock as a deglazing liquid
[A]:
What techniques can be used to develop these flavors?