instruction:
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:'.
question:
CONTEXT: Rendered pork fatmanteca de cerdois our preferred cooking fat throughout this book. Lard has a relatively high smoke point so it is ideal for frying, and it provides a richness, dimension, and distinctly Mexican flavor that you just can't replicate with using other fats...Vegetable oil is a fine substituteHowever specific recipes may really need lard: Note that the flaky texture and slight richness that make flour tortillas so compelling are derived from lard. I've found that vegetable shortening is a poor substitute here...Source: Alex Stupak and Jordana Rothman. "Tacos: Recipes and Provocations". <sep> Q: Why use lard in tortilla dough? A: the flaky texture and slight richness that make flour tortillas so compelling are derived from lard <sep> FOLLOWUP_Q: why does the lard cause flaky texture
answer:
No

question:
CONTEXT: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture.If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra.I haven't done any tests to verify if a quick fry would then prevent it from developing slime if you then add liquid, however. If you're trying to add the okra to a soup or a sauce, you might still need to spend some time cooking it to break down the slime. <sep> Q: How do I quickly get okra to stop being goopy? A: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture Q: Ok, what should it be cooked with if moisture causes it to be goopy? A: If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra <sep> FOLLOWUP_Q: Yum, how long should I fry it?
answer:
No

question:
CONTEXT: In short, using port as a substitute for red wine will not wreck the dish.Though the flavour is different (and richer) and will make your bolognese taste different as a result, the taste should not be bad. I frequently do this as I am not a red wine drinker, and port keeps far better in an open bottle. I would recommend using slightly less than when using red wine, but this is highly subjective. <sep> Q: Will swapping the red wine in my spaghetti bolognese with port wreck the dish? A: Though the flavour is different (and richer) and will make your bolognese taste different as a result, the taste should not be bad <sep> FOLLOWUP_Q: What is the difference in taste between a port and the usual red wines that are used in bolognese?
answer:
No