instruction:
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:'.
question:
CONTEXT: Yes, you should store them in a air-tight jar, and the best is to store the jar in a cool place in the house. The fridge is to moist for storing cupcakes. You can store them in the jar for about 3-4 days, but they won't taste fresh any more. So I would suggest if you want to store them longer then 1 or maybe 2 days, freeze them right after they cooled down from baking. If you use a topping, you can top your cupcakes when they are thawed. <sep> Q: How to best store cupcakes? A: you should store them in a air-tight jar, and the best is to store the jar in a cool place in the house Q: When I put them in the fridge, they developed a kind of a moist surface by the next day. Should I just leave them outside in an air-tight jar? A: So I would suggest if you want to store them longer then 1 or maybe 2 days, freeze them right after they cooled down from baking Q: so to compare then, for how long will they stay fresh outside, rather than in freezer? A: You can store them in the jar for about 3-4 days, but they won't taste fresh any more
answer:
Can you think of a decent way to extend the life of them, like how long they'll stay fresh stored in the freezer

question:
CONTEXT: It is true, in my experience. However, if your recipe does not require salt, you should not be adding it, of course. Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster.I am most familiar with the use of onion in Indian cooking. I generally add a pinch or two of salt to onion when I start sauteing it. Onion starts sweating as soon as you add salt and start stirring. The reason that salt draws out moisture from onion is osmotic pressure. The surface of the onion acts as a semipermeable membrane barrier. Since the solution outside the onion is more concentrated with respect to salt, water moves out of the onion to the general liquid side, to balance the osmotic pressure on either side of the onion surface. <sep> Q: Is there any advantage to adding salt to onion while frying? A: Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster Q: What is the right about of salt to add? A: I generally add a pinch or two of salt to onion when I start sauteing it Q: Why is removing moisture from onion important? A: Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster
answer:
What do you mean by translucent?

question:
CONTEXT: As with all fish, just don't cook it any longer than necessary - all you need is long enough to get the temperature up (to 145F/63C), and anything past that is just overcooking. Boiling is a really fast cooking method, and simmering or poaching is not much slower. Note that this also means removing it from the water as soon as it's done, since the water is way above the necessary temperature and will easily overcook seafood even if it's removed from the stove.Tiny fish like you mention will probably be done in only a minute or two, similar to small. The best way to tell, though, is not to use a timer but to directly check the fish: it should be opaque and flaky. (For small fish, those aren't very big flakes, but you could still pull it apart or bend it and tell.) <sep> Q: How do I cook small fish in water without overcooking? A: removing it from the water as soon as it's done Q: Is the 1 inch thick should be simmered for no more than 10 minutes true? A: Tiny fish like you mention will probably be done in only a minute or two, similar to small Q: Does that include sardines and anchovies? A: The best way to tell, though, is not to use a timer but to directly check the fish: it should be opaque and flaky Q: How do I check them? A: it should be opaque and flaky. (For small fish, those aren't very big flakes, but you could still pull it apart or bend it and tell
answer:
How do I tell if its overdone?