TASK DEFINITION: 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:'.
PROBLEM: CONTEXT: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours. A good, heavy, screaming hot pan is required. Oil the steak, not the pan, with vegetable or groundnut oil (olive oil will burn), and baste with butter towards the end for extra flavour.If your steak is thick, you might try a reverse sear - roast the steak at about 150C until the centre is 10C off your desired doneness level (if you don't have a digital probe thermometer, invest the small amount they cost, it is completely worth it), then sear the outside on your mega hot pan. This avoids you having to overdo the outside just to get the inside right. <sep> Q: Is it better to fry or grill a steak? A: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours Q: Would a grill pan be good to use on the stove instead of a standard frying pan? A: A good, heavy, screaming hot pan is required Q: Does frying make it tastier? A: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours Q: Should I put oil in the pan first? A: Oil the steak, not the pan <sep> FOLLOWUP_Q: Should I season the steak?

SOLUTION: Yes

PROBLEM: CONTEXT: I'm sorry to say this, but I think prevention is the best answer. Once you're vegetables freeze things happen at the cellular level that changes the nature of the vegetables. For example, ice crystals pierce cell walls which destroys some of the structure, which is responsible for the crispness and crunch of the vegetable. I don't think there is really a way to "fix" this, once it happens.That said, cooking does something similar to vegetables. Cooking destroys cell walls, which is why cooked carrots are so much softer than raw carrots. I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen. <sep> Q: How do i recover vegetables that get "refrigerator crisper chill"? A: I don't think there is really a way to "fix" this, once it happens <sep> FOLLOWUP_Q: Can I use them for things like stew?

SOLUTION: Yes

PROBLEM: CONTEXT: There is a significant difference in how the two operate.Turkish coffee works by heating the water to a boil, with no added pressure. The coffee, with gronds, is then transferred into a cup to seethe, before drinking.In a mocha pot, pressure will typically rise to as much as 1.5 bar, and the resulting liquid is free of grounds.Given the radically different extraction methods, the end result of the two are likely to be radically different. My experience, taken from memory, follows:Turkish coffee goes through a sequence of mouth feels, from completely clear, to grainy, almost muddy, with coffee grounds. This also affects the flavour of the coffee. At the beginning, it is much like a strong filter brew, but tends to get bitter towards the end of the cup, which is also, in part, why it is traditionally served in very small cups. In addition, it is often spiced with cardamom, and often sweetened with sugar.Coffee from a mocha pot has a consistent mouth feel all the way through the cup, as the grounds are left in the pot. Due to the pressurised extraction, the flavour notes are closer to an espresso than filter coffee. <sep> Q: Is there a significant difference between Turkish coffee and Moka pot coffee? A: Given the radically different extraction methods, the end result of the two are likely to be radically different Q: Since the Turkish coffee and the Moka pot both work by boiling/steaming the coffee, so assuming they are from the same bean, is there a significant difference between the two? A: Coffee from a mocha pot has a consistent mouth feel all the way through the cup, as the grounds are left in the pot Q: How else would you described the difference between the two? A: Turkish coffee works by heating the water to a boil, with no added pressure <sep> FOLLOWUP_Q: How long does it take for both of them to boil?

SOLUTION:
No