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:'.

Input: Consider Input: 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 to cook small fish(unfrozen and frozen) in water without overcooking? A: all you need is long enough to get the temperature up (to 145F/63C <sep> FOLLOWUP_Q: What if the anchovies, sardines or whitebait are cooked from frozen(due to perishability), how long should they be simmered for in this case?

Output: Yes

Input: Consider Input: CONTEXT: For protection against heat, you can stabalize the milk with starches. (eg, a white sauce made with milk won't curdle, even if you boil it). I unfortunately don't know how much you'd have to add, and of course, it'll end up affecting the texture of your soup).For soups, you're likely better off making a corn starch/milk slurry before adding the milk, so you don't have to cook it like you would flour to get rid of the raw flour taste.You may also want to consider the heat that you're cooking the soup at -- you likely want a low simmer, not a full boil. <sep> Q: If I'm using milk as an ingredient in soup, how can I prevent it from curdling? A: For protection against heat, you can stabalize the milk with starches. (eg, a white sauce made with milk won't curdle, even if you boil it Q: What starches can I stabilize it with? A: For soups, you're likely better off making a corn starch Q: Why is a corn starch better for soups? A: so you don't have to cook it like you would flour to get rid of the raw flour taste <sep> FOLLOWUP_Q: Are there any other starches I could use?

Output: No

Input: Consider Input: CONTEXT: Some of your 'shortcuts' are not good ideas. Definitely start with cold water. Definitely bring up the temp slowly. Definitely do not boil. Do add aromatics upfront to the broth, but remove them as they get mushy so they don't cloud it.Standard ratio for beef broth would be: 8 pounds of bones to 6 quarts of water to 1 pound of veggies (onion, leek, carrot) to one 'boquet garni', essentially garlic, rosemary, anise flavoring for pho, and bay leaf, plus whatever else I forgot.If you have 'pond water', which I interpret as thin-tasting, you probably put too much water in the second time -- this is fixable by slowly evaporating out the water until it gets to a good texture. If you skimmed properly, it will be clear as you do this. I will typically strain through a kitchen towel or cheesecloth as the liquid evaporates down.I'm guessing you put in like a gallon of water, so you had like three or four times too much water.As a warning which you probably already know, you are not going to be able to duplicate your local pho joint's broth -- the broth recipe is the thing for pho makers, and they probably have a bunch of tricks they use, including using a neverending supply of yesterdays pho, that you won't be able to do at home. That said, you should be able to get a good beef broth if you follow some basic rules for making stock. <sep> Q: My beef broth is not coming out right, how do I properly make beef pho broth?
Output: Yes