Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.

Example Input: CONTEXT: You may need to add more oil, say a generous tablespoon. Also, I don't think you should need to soak those lentils first, the pressure cooker should be more than able to take them apart without any advance soak. Also be sure to use plenty of water. At least 8 cups for 1 pound of beans. <sep> Q: How do I stop the pressure cooker from clogging up when cooking lentils? A: be sure to use plenty of water. At least 8 cups for 1 pound of beans <sep> FOLLOWUP_Q: When I cook yellow lentils at home, the valve of the pressure cooker seems to clog up.### How do I prevent this?
Example Output: You may need to add more oil, say a generous tablespoon

Example Input: CONTEXT: First off, when reheating soup, it won't matter much. If you get the pan too hot before you add the soup, you could get some spattering, but that's about it.As for making a fresh batch, there are those who believe that browning the ingredients before adding the liquids will develop more flavor. This will be a lot easier to do with a hot pan, than trying to get a cold pan full of stuff up to a heat sufficient to cause browning. Overall, it's a tradeoff. If you're in a hurry, it might be worth saving the few minutes to just throw everything in the pan and heat it up. If you really want to develop every last bit of flavor, you'll probably be better off heating your pan, browning ingredients, then adding liquid. <sep> Q: Should I preheat the pot if I am going to make soup or put in the ingredients and heat it all up together? A: This will be a lot easier to do with a hot pan Q: So I heat the pan and then add say vegetable oil or I put the oil in when its cold? A: browning the ingredients before adding the liquids will develop more flavor Q: What if I am reheating a soup that I have in the fridge? A: when reheating soup, it won't matter much <sep> FOLLOWUP_Q: Should I reheat it on low or high heat?
Example Output: If you get the pan too hot before you add the soup, you could get some spattering, but that's about it

Example Input: CONTEXT: There are many variables here that may or may not caused OP's problem.The Pan sounds as it might not have been hot enough. How hot was quite hot, how long could you hover your hand above the pan? Did you notice any change to the oil once you added it to the pan, did it streak, did it start to smoke?[Personally I tend to oil the meat before placing into the pan.]I think the main flaw is the frying for a minute on each side, at the temperature you had, that cooking time was too low. Maybe 2-4 minutes on each side. A medium should have a lot more heat penetrate the edges and allow that heat to transfer and cook the steak off the heat.That's an acceptable blue/rare steak though. <sep> Q: I have trouble cooking a steak 'medium', and to be honest, cooking it at all. My steak didn't turn out. What happened to my steak? A: There are many variables here that may or may not caused OP's problem.The Pan sounds as it might not have been hot enough <sep> FOLLOWUP_Q: Well, I heated a metal pan and added some oil when it was already quite hot put in the meat, It was 'glued' to the pan slightly - not hot enough?
Example Output:
The Pan sounds as it might not have been hot enough