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: During blending, air is put into the milk mixture. Once you switch it off, not all air is kept inside the milk but makes it's way to the surface. These are the bubbles that make you think your milk is fizzy.Without being a chemist I assume full fat milk has more fat, therefore the emulsion is somewhat "thicker" and thus can hold the air better. There are also bubbles with full fat milk, but less than with skimmed milk. Sort of. <sep> Q: Why is the skimmed milk fizzy? A: During blending, air is put into the milk mixture. Once you switch it off, not all air is kept inside the milk but makes it's way to the surface Q: Why does that not happen when using whole milk? A: Without being a chemist I assume full fat milk has more fat, therefore the emulsion is somewhat "thicker" and thus can hold the air better Q: Is it normal to hear a fizzing sound coming from the bubbles? A: There are also bubbles with full fat milk, but less than with skimmed milk. Sort of <sep> FOLLOWUP_Q: Is there anything I can do to ensure that the bubbles don't form?

SOLUTION: No

PROBLEM: CONTEXT: You are making Gianduja - and if you make chocolates out of it, they're Giandujotti - singular form Giandujotto; The name might help you find sources of information.The tempering process will be basically the same (I've seen sources suggest 2C below temperatures for white chocolate temperatures at all times), but keep in mind that it won't be as melt resistant and as such not particularly good for enrobing. <sep> Q: What Effect of liquified hazelnuts on chocolate tempering?

SOLUTION: No

PROBLEM: CONTEXT: I'm not sure I've ever seen chipotle paste called for in recipes; I searched around a bit and what I found was consistent with my experience. I saw chipotle en adobo, ground chipotle, and even whole dried chipotle. I also easily found recipes for chipotle en adobo. I don't think you'll have any trouble figuring out what to do with them.The most common way I've seen chipotles, both in grocery stores and in recipes, is chipotle en adobo. You can make your own by simmering dried chipotles in tomato paste with vinegar, garlic, onion (search for recipes if that's not specific enough). I suspect that most chipotle pastes you might find are something like this, but pureed, and possibly cooked until thicker.The other common way to use chipotles is as a powder; that's as easy as grinding them in a spice grinder. If you're using them in something that gets cooked for a decent amount of time, I'd just do this and add them, instead of making chipotle en adobo or a paste out of them. Just think of them as a spice. <sep> Q: What can I do with dried chipotle chillies? A: The most common way I've seen chipotles, both in grocery stores and in recipes, is chipotle en adobo Q: How can I make a sauce with them? Any good methods? A: You can make your own by simmering dried chipotles in tomato paste with vinegar, garlic, onion (search for recipes if that's not specific enough Q: What else could I do with a bag of dried Chipotle chillies besides sauce? All the recipes I see use chipotle paste. A: The other common way to use chipotles is as a powder; that's as easy as grinding them in a spice grinder Q: Any other ways besides a sauce or powder that you know of? A: I'm not sure I've ever seen chipotle paste called for in recipes; I searched around a bit and what I found was consistent with my experience Q: Okay then. Any other sauce making methods? A: Just think of them as a spice <sep> FOLLOWUP_Q: Do you know what would go with chipotle powder I could make?

SOLUTION:
No