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: In my experience, that is completely normal and will not harm its flavor at all. You just need to warm it up before serving so that you can re-mix / emulsify your sauce / dressing. It congeals in the fridge much like any other fat will (think butter or bacon grease). Apparently, extra virgin olive oil may suffer from condensation in the bottle affecting the flavor. It may also turn cloudy. But in general, you should be fine. Even if it does go bad, it should just affect the flavor and not be harmful, just gross. So if it tastes bad, toss it. Otherwise you're fine. Note: I'm just talking about the oil going rancid, not anything else you might mix with it. <sep> Q: Is it okay to refrigerate olive oil?

A: Yes
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Q: CONTEXT: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute. (If you look up recipes for Thai beef salad you'll find tons of things with fish sauce, and probably not much with clam juice.)You probably want to use less, though, maybe starting with 2-4 tablespoons, though I've seen recipes using more.It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case. <sep> Q: What can I use instead of clam juice? A: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute Q: will the fish sauce have a similar flavor and/or consistency contribution to the recipe? A: You probably want to use less, though, maybe starting with 2-4 tablespoons, though I've seen recipes using more Q: I'm cooking for somebody who doesn't eat shellfish so is the fish sause safe ? A: It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case <sep> FOLLOWUP_Q: can ###can I omti the sugar ?

A: No
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Q: CONTEXT: I suspect it depends what kind of cheese the whey came from. Whey has all of the water soluble components of the milk. It loses the casein and fat. How much of the albumin and lactose it loses depends on the cheese. If the milk was heated enough (190F I believe) then the albumin will denature and not be in the whey. If the cheese was acidified with a bacterial inoculation then the bacteria will have converted some of the lactose into lactic acid which will both be in the whey. Riboflavin is water soluble and is what gives the whey that greenish tint.Either way- most of the nutrients that bacteria like are not in the whey and it is always highly acidic. I have personally kept whey for a couple weeks with no ill effect.I usually use my whey soon by making ricotta. If the cheese it came from didn't denature the albumin in the milk then you can gently heat the whey until the the albumin precipitates out. A gallon of whole milk makes almost a pound of mozzarella and then a little less than a cup of ricotta. That's a lasagna right there. <sep> Q: What is the storage life for whey? A: I suspect it depends what kind of cheese the whey came from Q: I've recently begun making cheese at home.### In this answer it was suggested to reserve the whey to be used in curries. A: A gallon of whole milk makes almost a pound of mozzarella and then a little less than a cup of ricotta Q: I've done this,###I've done this,###What is the storage life for whey? A: Whey has all of the water soluble components of the milk. It loses the casein and fat. How much of the albumin and lactose it loses depends on the cheese <sep> FOLLOWUP_Q: and I have about 3 cups of whey sitting in my refrigerator for two weeks now. ### It's appearance and odor have not changed. ### How long can I expect to keep this stuff around?

A:
Yes
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