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:'.

CONTEXT: As Sobachatina said, it's cooked like many grains, and behaves very similar to rice. You could try continuing the steaming method, and if it does not get done by the time all the water has turned to steam, start it with a bit more water. Sobachatina's suggestion of a tight lid is also worth considering, but pay attention to the pot then, so you don't get it boiling over. An alternative is to use a boiling method. With or without toasting it first, add 3.5 parts of water to 1 part quinoa. Cook until soft, and put through a sieve to discard the superfluous water. The upside is that, unless you are using too high a temperature, there is no way to burn it. <sep> Q: How do I make fluffy(not crunchy) quinoa? A: You could try continuing the steaming method <sep> FOLLOWUP_Q: How long should I let it steam?
No

CONTEXT: There is some difference between the flavor, but seeing as there are so many other predominant flavors in Worcestershire sauce and that fact that you're (hopefully) not drinking it straight, it's fairly insignificant. It's very common for one product produced in different countries to have a range of manufacturing differences, sometimes arbitrary, sometimes to suit the local palate, and sometimes because of costs, hence people calling American Lea & Perrins a "knockoff."I've had both, and can assure you that once you've mixed it into a casserole or marinade you won't really miss anything. If you're striving for needlessly authentic British flavor you could always add a little malt vinegar to whatever you're cooking! <sep> Q: Is there a difference between US Worcestershire sauce and UK Worcestershire sauce? A: I've had both, and can assure you that once you've mixed it into a casserole or marinade you won't really miss anything Q: Is one more authentic than the other? A: hence people calling American Lea & Perrins a "knockoff Q: Is there a difference between using malt and white vinegar? A: If you're striving for needlessly authentic British flavor you could always add a little malt vinegar to whatever you're cooking <sep> FOLLOWUP_Q: Is there really a difference between the two?
No

CONTEXT: There are many kitchen utensils which will work. My favorite will be canning jars, filled with some water so they don't float, and sealed. Food safe, can withstand the temperature, easily cleaned. One may be enough, if you find the perfect size. If you don't have them and want to try it with something else first, look in your kitchen for metal or ceramic vessels which can stand upright and are several centimeters taller than the sauce level after displacement. This can be a thermos flask without the cap, or even a tall mug. Just put it there, again fill with some water, and fill the sauce around it. The biggest risk is that it topples over, and you end up with a somewhat watery sauce. <sep> Q: I am looking for ways to displace liquids while cooking any ideas? A: There are many kitchen utensils which will work. My favorite will be canning jars, filled with some water so they don't float, and sealed Q: Will that affect the cooking time of a recipe? A: Just put it there, again fill with some water, and fill the sauce around it Q: Will the sauce stick to the side of the jars and be wasted? A: The biggest risk is that it topples over, and you end up with a somewhat watery sauce <sep> FOLLOWUP_Q: I am worried about the water affecting the sauce if it leacks out of the jar. Do you have any other suggestions?
Yes