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:'.

Example Input: CONTEXT: For me it very much depends on what meat I am making jerky out of.With the grain is much more solid than against. Just as you might expect.If you are using relatively tender meat then cutting across the grain will result in a batch of jerky crumbs. Cutting with the grain will be good.If you are using very tough meat then cutting with the grain will be absolutely impossible to chew.I often make jerky out of brisket which is very tough. I compromise and cut at a 45deg angle. This results in very tough, jerky but it separates into smaller, more manageable chunks when it is chewed. <sep> Q: Should beef jerky be cut with or across the grain? A: Cutting with the grain will be good <sep> FOLLOWUP_Q: What is the difference in the final product when cutting with vs across the grain?
Example Output: Yes

Example Input: CONTEXT: Most recipes I am aware of simply press crushed pepper onto the steak. It is true that some will fall off, but these recipes apply pepper generously with that in mind. I have not come across the egg white method (not sure I want egg white on my steak), but I did see a recipe that adds crushed pepper to melted butter, then coating the steak with the mixture, then chilling before cooking. Regardless of the approach, I think allowing the meat to chill with the pepper will help. <sep> Q: How to e keep peppercorn rub from falling of steak when searing? A: It is true that some will fall off, but these recipes apply pepper generously with that in mind Q: Can I use something like egg whites to keep it attached? A: I have not come across the egg white method Q: Could you use anything else? A: I did see a recipe that adds crushed pepper to melted butter Q: How do you apply that? A: coating the steak with the mixture, then chilling before cooking <sep> FOLLOWUP_Q: Is there another way to cook it rather than searing?
Example Output: Yes

Example Input: CONTEXT: No, it won't work. Michael's comment explains why. Whipping cream is not just fat and water mixed, it is fat and water emulsified. This is a big difference. If you had some special reason to do this on a regular basis, you could get it to work by adding emulsifiers. You can beat any fat with water and lecithine or xanthan and get a creamy result. As far as I know, this is how plant based cream substitutes work. But if the issue is that you just don't have whipping cream right now at home, then it is easier to go buy whipping cream than to go find emulsifiers (I buy mine online, don't know if there are brick-and-mortar B2C stores which sell them). If for some reason you absolutely can't do it in time, I would suggest using a different filling. Pastry cream works well with millefeulle, buttercream can work too, lightened with whipped eggwhites if necessary. <sep> Q: Could I add butter to single cream to make whipped/double cream? A: it won't work Q: If I added butter to single cream and whipped it, would that add enough butterfat to it to make it suitable for whipping? A: Whipping cream is not just fat and water mixed, it is fat and water emulsified Q: What is the best way to make whipping cream from cream? A: you could get it to work by adding emulsifiers Q: What are good emulsifiers to add to single cream, if I want to make whipping cream? A: lecithine or xanthan Q: What are some sources of lecithine and xanthan? A: I buy mine online, don't know if there are brick-and-mortar B2C stores which sell them <sep> FOLLOWUP_Q: Are there any kitchen ingredients that can be combined so as to make whipping cream?
Example Output:
Yes