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:'.

CONTEXT: Save the veggies in a freezer bag or air-tight bowl (in the freezer) and when it's full you've got most of vegetable soup without it taking so long.Additional veggies that taste amazing after being slow-cooked with meat for 12 hours: rather, ask, Are there any veggies that won't taste amazing? <sep> Q: How can I use leftover vegetables from the slow cooker? A: Save the veggies in a freezer bag or air-tight bowl (in the freezer
What if I don't want to freeze them?

CONTEXT: Yes, you can freeze parmesan cheese. Even without freezing, Parmesan is very durable since the low water and high salt content prevents mould from growing. The younger varieties may be more prone to mould growth (having a higher water content), but I've kept ripe Parmesan (30-36 months) for at least a year in the fridge without problems (and it would probably have stayed good much longer). Just remember to keep it wrapped in paper, not in a sealed plastic container to prevent a buildup of condensation. <sep> Q: Can I freeze Parmesan? A: you can freeze parmesan cheese Q: How long can I keep it for? A: Even without freezing, Parmesan is very durable since the low water and high salt content prevents mould from growing
How is the taste/texture affected?

CONTEXT: Firstly, it strikes me as odd that your recipe has no raising agent - no baking powder, no bicarbonate/baking soda, no self-raising flour. Unless you're whipping a lot of air into the batter, the cakes will barely rise, and you will end up with 'cookies'.I would add 2 teaspoons of baking powder and 1/4 teaspoon of bicarbonate of soda (baking soda) and see if that helps.As for the temperature of your oven, I wouldn't go so far as to halve the temperature and double the time. The idea is that you need enough heat for the cakes to rise at a decent rate then form a crust on the outside. 100 degrees will do little but slowly dry the cakes out.Domestic ovens are rarely well calibrated, so your oven may be running hotter than the dial indicates. Invest in an oven thermometer to make sure you are setting the temperature correctly: I have had an oven run 40 degrees hotter than the dial said before now!If you haven't got the time to get a thermometer, try setting the oven about 20 degrees cooler on the dial, to around 180 degrees. <sep> Q: What temperature and time should I use for a cupcake recipe? A: try setting the oven about 20 degrees cooler on the dial, to around 180 degrees Q: The problem is that the cake burns on the outside, and then the inside is not completely done how do I prevent this? A: Domestic ovens are rarely well calibrated, so your oven may be running hotter than the dial indicates. Invest in an oven thermometer Q: what is some good advice for baking cupcakes perfectly? A: The idea is that you need enough heat for the cakes to rise at a decent rate then form a crust on the outside Q: what is the best way to get well balanced baking results? A: Unless you're whipping a lot of air into the batter, the cakes will barely rise, and you will end up with 'cookies
what is the best cooking time?