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: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food. If you were to try to stir a sheet of gelatin directly into hot liquid, you'd find that it behaves a lot like cornstarch. It clumps up immediately and produces unpleasant-to-eat chunks that only a blender and a chinois have a hope of removing.You squeeze it after soaking to remove excess (unflavored) water from the exterior. Otherwise, each sheet might bring along quite a bit of water, which will seriously affect the consistency of a product you expect to set up, and might affect the taste of even something like a braise to which you are adding the gelatin just for body. <sep> Q: Why do we soak and squeeze gelatine?###I can only assume we use gelatine with liquids (or at least the majority of time it's to set a liquid) - so why soak it first? A: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food <sep> FOLLOWUP_Q: And why do we then squeeze it?### I would assume it's to get rid of something but my searches return no results.
[A]: Yes

[Q]: CONTEXT: Almost any normal sorbet recipe will contain a decent amount of sugar, and strawberries are no exception. I'd guess probably 1/2-2/3 cup per pound of strawberries. Use a substitute if you have an aversion - honey, agave, raw cane sugar, whatever you prefer. (Of course, anything liquid is going to contain some water, and cause a bit of ice, but it's still doable.) A sorbet without any extra sugar, even when frozen normally in an ice cream maker, is going to end up with a very icy texture, which will probably keep you from experiencing the flavor as much. The sugar helps soften it.The other common way to soften a sorbet is alcohol. Rose wine (thank you, David Lebovitz) works quite well in a strawberry sorbet. Vodka can be your go-to liquor for any impromptu sorbet with other fruits, since it'll add alcohol without any flavors that clash. Beyond that, either look for recipes, or look for mixed drinks containing the fruit you're using.You might also be having problems simply because your strawberries aren't that great. Did you freeze them, or were they storebought? If you bought the strawberries yourself, you'd know they were decent before freezing, while not all storebought frozen fruit is as flavorful.Finally, it's possible that your frozen strawberries collected some extra water in the form of frost, which then makes your sorbet icier. If there are obvious big chunks you could scrape them off. <sep> Q: How can I improve flavor of Sorbet made in Magic Bullet? A: Use a substitute if you have an aversion - honey, agave, raw cane sugar, whatever you prefer Q: Can I do a strawberry sorbet? A: strawberries are no exception Q: Would I use frozen or fresh strawberries for a better result?###So agave would be the best healthy sweetener to add? A: A sorbet without any extra sugar, even when frozen normally in an ice cream maker, is going to end up with a very icy texture, which will probably keep you from experiencing the flavor as much Q: Do you think lemon would make the sorbet bitter? A: Beyond that, either look for recipes, or look for mixed drinks containing the fruit you're using <sep> FOLLOWUP_Q: Do you think I would have to pulse the magic bullet as long with fresh strawberries?
[A]: Yes

[Q]: CONTEXT: I probably would not recommend eating a box of baking soda and chasing that with shots of vinegar. But aside from that silliness, I can't think of a single thing that is actual "food" that is unsafe mixed with another actual "food", assuming reasonable quantities. Certainly anything with alcohol can be dangerous in huge quantities, as can a lot of other ingredients. Allergies or food sensitivities can make certain ingredients dangerous to certain people. But mixing ingredients to which the individual has no special sensitivity and in normal quantities? No, I don't think you are risking anything by doing so other than unpleasant food. <sep> Q: How safe is it to combine flavor extracts? A: mixing ingredients to which the individual has no special sensitivity and in normal quantities <sep> FOLLOWUP_Q: Should I avoid mixing any particular extracts with each other?
[A]:
Yes