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:'.

[Q]: CONTEXT: No, the fat will not render at about 50 C (122 F).However, you said core temperature, which implies the surface temperature will be higher assuming you are not cooking in a 50 C oven (which you should not, for safety reasons). If you are pre-cooking the steak at, for example 120 C (250 F), the surface will be hotter by the time the center reaches your target temperature, so you may get some rendering.Still, there is a quite simple answer: trim the excess fat. What remains should char and develop a good flavor when you sear it on the grill. <sep> Q: will the fats render when the steak is being slow cooked at low temperatures? A: the fat will not render at about 50 C (122 F Q: When will fat render ? A: at, for example 120 C (250 F), the surface will be hotter by the time the center reaches your target temperature, so you may get some rendering
[A]: is there any other way to render the fat without going to such high temperature ?

[Q]: CONTEXT: Every Kitchen needs a meat thermometer. Little too late in this case but it would have saved you here. I never used one at home until after I started working in a restaurant that only had a flat top and a convection oven with burgers on the menu. I got a relatively cheap one for $5-10 at Wal-mart and it does the job. Another option for next time is to check your meat often and poke it with a spoon, once it feels firm throughout, like the skin on the back of your hand when you make a fist, it's done. <sep> Q: How long is a pork fillet cooking time? A: Another option for next time is to check your meat often and poke it with a spoon, once it feels firm throughout, like the skin on the back of your hand when you make a fist, it's done Q: Do you have any other suggestion? A: Every Kitchen needs a meat thermometer
[A]: What would the temperature requirement be?

[Q]: CONTEXT: In my experience, the most likely impact of a gentle boil vs. a furious rolling boil is going to be on texture of starchy foods, such as potatoes or other root vegetables, rather than flavor.I've found that a gentle simmer of potatoes will result in a mostly intact shape and consistent texture, whereas an aggressive boil without perfect timing can result in the outer layers of the potato breaking apart, sometimes before the center has time to cook fully.I've seen similar issues with stuffed parcels of pasta like ravioli or boiled won tons. I've also found that open pot egg poached eggs have much nicer results with a gentle simmer than an aggressive boil, perhaps for related reasons.Since part of how we experience taste is texture, you could say that the "taste" is affected. <sep> Q: Can food be boiled "extra fast/hard" in water? A: an aggressive boil without perfect timing can result in the outer layers of the potato breaking apart, sometimes before the center has time to cook fully Q: Do you recommend a lighter boil? A: I've found that a gentle simmer of potatoes will result in a mostly intact shape and consistent texture
[A]:
Are those the only difference between the two different types of boils?