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: The ripening itself is caused by ethylene gas released by the food, which is trapped by any kind of bag.As far as I know, there's nothing inherently special about a brown paper bag, other than the fact that it's porous and thus still allows some air to get in and out. Plastic ziplock bags have no ventilation, so they don't work nearly as well. <sep> Q: Why does a brown paper bag speed ripening? A: The ripening itself is caused by ethylene gas released by the food, which is trapped by any kind of bag Q: Could I use a clear bag and get the same affect? A: any kind of bag <sep> FOLLOWUP_Q: Do you know why we were taught to use a paper bag so it would be in the dark?

A: No
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Q: CONTEXT: In my experience, rice can be cooked in any pot. I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other.For myself, I've done it in good "induction-able" steel pots, as well as huge (navy galley) aluminium pots, and a couple of low-quality stainless steel things too. They're all fine.Normally, as soon as the pot is at/near boiling, turn the heat down to a low setting and leave it in the pot until it's ready. Then take it off the heat, but leave it covered (don't peek) for another five minutes.Generally, once you've added the water, you put the lid on. You only start the timer when it's boiled and you turn it down, though. That's probably why a glass lid is better, so you can see the boiling. It's not critical to the process, though. <sep> Q: Do I need a specific pot to cook Japanese-style rice? A: In my experience, rice can be cooked in any pot Q: So, from my understanding, there's like a minimum wait time when boiling, and then you pretty much just leave the lid on for a certain amount of time for it to cook. Am I doing something wrong? A: Normally, as soon as the pot is at/near boiling, turn the heat down to a low setting and leave it in the pot until it's ready Q: What should be the total recommend cooking time for the rice? A: You only start the timer when it's boiled and you turn it down <sep> FOLLOWUP_Q: I also used Nishiki short-grained rice when I did mine, is that a good choice?

A: No
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Q: CONTEXT: I've never tried steaming bok choy, but yes, the ribs and leafy bits cook at different speeds.For stir frys I trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs. I slice the ribs into about 5mm / 3/16" slices, and add them towards the end; the leaves I cut into ribbons (perpendicular to the ribs), and stir them in at the last second, so they barely cook. The center I just chop the top off the leafy bit, and slice the more rib-like bits a litte larger than the rest of the ribs (they're thinner, so cook faster).As I've never tried steaming it, and I don't tend to cook in bags (except for silver turtles when camping), this is going to be a complete guess. Now, it tastes fine al dente, so you could leave the ribs as large as I use for a stir fry, but en papillote tends to be fancier cooking, so I'd probably try for maybe 1/6" slices or a little thicker (maybe 2-3mm), and if you had a mandoline so they all came out even, that'd be great. I'd still cut the leaves into ribbons, just because it's easier to eat than a huge intact leaf.I'd assume that the leaves would cook at a similar rate as spinich, and the ribs closer to fennel, if that helps at all. <sep> Q: How should I prepare Bok Choy before I cook it? A: trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs Q: Ok. How should I cook the Bok Choy after I prepare it? A: stir them in at the last second, so they barely cook Q: Will the leaf cook faster than the rib? A: I'd assume that the leaves would cook at a similar rate as spinich, and the ribs closer to fennel <sep> FOLLOWUP_Q: What other foods would you recommend I prepare with Bok Choy?

A:
No
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