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 Q]: CONTEXT: You are not hurting the flavor.In theory, it will shorten the steeping time a miniscule (probably imperceptable) amount, but the effect is more psychologial perception than reality.I pour boiling hot water over my teabag and start my timer for five minutes and don't touch or swirl the tea bag. If the bag sits in the hot water 20% longer (6 minutes instead of 5), I would be lying if I tried to pretend that I could preceive a taste difference from the previous cuppa I'd sipped. I cannot.Costs you nothing - so try it and see if you can taste any difference. <sep> Q: Will swishing or moving a teabag around affect the steeping time in any way? A: You are not hurting the flavor Q: What can I add into the teabag to aid it? A: I pour boiling hot water over my teabag and start my timer for five minutes and don't touch or swirl the tea bag Q: How can I rapidly affect the tea infusion? A: If the bag sits in the hot water 20% longer (6 minutes instead of 5), I would be lying if I tried to pretend that I could preceive a taste difference from the previous cuppa I'd sipped Q: Do you mean the time it use to sit in the water has to be accurate? A: he effect is more psychologial perception than reality <sep> FOLLOWUP_Q: Do you have any other suggestion on making tea?
[EX A]: No

[EX Q]: CONTEXT: The word you want for research purposes is raitha - there are lots of ideas about how to make raitha.If you want a garlic flavour, the lazy way is to use the garlic paste you can buy in jars. The paste is ground so fine it will avoid the texture problems without any effort.The commonest flavours are mint or chilli, sometimes both together. Those get served with chopped onion, cucumber and tomato - or with papadoms/pappads.I find the most popular dipping versions result from the inclusion of a little mango chutney, Major Grey is good because it has ginger, too. <sep> Q: My yogurt turned out clumpy what went wrong?
[EX A]: No

[EX Q]: CONTEXT: Rendered pork fatmanteca de cerdois our preferred cooking fat throughout this book. Lard has a relatively high smoke point so it is ideal for frying, and it provides a richness, dimension, and distinctly Mexican flavor that you just can't replicate with using other fats...Vegetable oil is a fine substituteHowever specific recipes may really need lard: Note that the flaky texture and slight richness that make flour tortillas so compelling are derived from lard. I've found that vegetable shortening is a poor substitute here...Source: Alex Stupak and Jordana Rothman. "Tacos: Recipes and Provocations". <sep> Q: Why use lard in tortilla dough? A: Lard has a relatively high smoke point so it is ideal for frying, and it provides a richness, dimension, and distinctly Mexican flavor that you just can't replicate with using other fats Q: What is the effect of lard in tortilla dough? A: Note that the flaky texture and slight richness that make flour tortillas so compelling are derived from lard Q: Can a vegetable oil of preference be substituted for it? A: ve found that vegetable shortening is a poor substitute here <sep> FOLLOWUP_Q: Why is vegetable shortening a poor substitute?
[EX A]:
No