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:'.

Ex Input:
CONTEXT: Puddings, of the type in your recipe, are thickened mostly by starch gelling. The egg yolks and milk provide some thickening as well as the smooth, custardy texture.Both the starch and egg proteins gel before the boiling temperature. Recipes call for a few minutes of boiling for an entirely different and fascinating reason.There is an enzyme in raw egg yolks that digests starches. A few minutes of boiling is required to deactivate those enzymes. If your pudding didn't gel, and some time has passed, your eggs may have eaten your cornstarch. In this case, boiling it more wouldn't help.You might try whisking in some more starch and then boiling it again. This would take some experimentation. I wouldn't replace the entire quantity of starch from the recipe at first. <sep> Q: My Pudding isn't setting? A: You might try whisking in some more starch and then boiling it again Q: It has been out for several hours, is it still okay to boil again? A: If your pudding didn't gel, and some time has passed, your eggs may have eaten your cornstarch. In this case, boiling it more wouldn't help Q: Can I add more cornstarch without boiling it again? A: Both the starch and egg proteins gel before the boiling temperature

Ex Output:
Would it still be edible?

Ex Input:
CONTEXT: There's no right or wrong answer as there are advantages to both and it's about what you want out of a burger. The advantage of the minimal disturbance method is that the strands of the meat give the burger structural strength. It also gives a pure beef flavor as you aren't adding anything to it. The mix up method breaks up the strands of meat which come out of the grinder which makes patties more fragile, however flavorings are distributed evenly. Some people add binding agents like egg and breadcrumbs to hold it together when using the mix up method in which case it becomes more of a flat meatball than a burger. My personal preference is the minimal disturbance method as it is fast, the patties hold together, and I like the flavor of pure beef. After forming the patties I salt them on both sides. After the final flip I grind fresh pepper on the cooked side - pepper gets bitter when burned. If I did want to add flavorings I would grind my own meat for the burgers and add the flavorings then. <sep> Q: How should burger patties be prepared in terms of mixing and flavourings? A: There's no right or wrong answer as there are advantages to both and it's about what you want out of a burger Q: I've read to just add salt to the meat, is that going to be enough? A: The advantage of the minimal disturbance method is that the strands of the meat give the burger structural strength. It also gives a pure beef flavor

Ex Output:
Is it true that the meat should be just formed and othewise left alone/

Ex Input:
CONTEXT: You can add quite a lot of tomato paste/puree but this will mask the fresh flavour of your tomatoes. I think I'd just reduce the soup down once it was made or add carrots. Carrot flavour really complements tomato soup and many tomato soups recipes require carrots. The starch will then help you thicken the soup. <sep> Q: How to get a thicker soup from watery tomatoes? A: I'd just reduce the soup down once it was made Q: I don't have the time for that is there an ingredient that would thicken it? A: tomato paste/puree but this will mask the fresh flavour of your tomatoes Q: Do you have any other suggestions? A: he starch will then help you thicken the soup

Ex Output:
Is that the only vegetable that would help thicken it?