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: I'm not a professional fudger, but here is my theory: one should add it to the boiling mixture. The reason is that butter has milk solids that are said to "burn" at low temperatures (somewhere in the range 120C-150C or 250F-300F) which just above the soft ball stage (113C or 235F) needed for making fudge. I interpret the burning to mean that those milk solids (sugars and proteins) get a chance to contribute to the Maillard reaction that gives caramel (and its grained cousin the fudge) its great and rich flavor. Given how unique and varied the flavors arising from butter are, I would not want to miss their contribution by adding them after the heat is gone. <sep> Q: Butter usage in fudge? A: I'm not a professional fudger, but here is my theory: one should add it to the boiling mixture Q: I have a number of questions relating to fudge. Thank you in advance for your help. A: The reason is that butter has milk solids that are said to "burn" at low temperatures <sep> FOLLOWUP_Q: My main question here is Why do some recipes put the butter ON the fudge once its hot whereas the professional videos (i.e. youtube mackinac fudge shops) seem to show the butter in the boiling mix?

SOLUTION: Yes

PROBLEM: CONTEXT: I understand that sugar (and by extension jaggery) helps yeast multiply at a very fast paceThis is only partly true. Yeast is a living organism and can only live under certain conditions, including a certain osmotic pressure. If you start from pure bread dough, then adding a bit of sugar to the dough (or to the preferment) can make it rise faster. But adding sugar in quantities sufficient to make the bread taste sweet will slow down the yeast growth, as opposed to making it quicker. There is even an upper limit for how much sugar you can add per 100 g of flour, and it's not recommended to use recipes which prescribe more, as they turn out poorly. So I wouldn't change the amount of yeast, unless you make the empirical observation that your yeast is overfed (recognizable by speed of raising and the changed smell). <sep> Q: Should I decrease the amount of yeast I add depending on how much sweet I add (I use jaggery) while making sweet bread? A: adding sugar in quantities sufficient to make the bread taste sweet will slow down the yeast growth, as opposed to making it quicker <sep> FOLLOWUP_Q: So is there a rule or ratio by which I must decrease the yeast for every unit of sugar added?

SOLUTION: No

PROBLEM: CONTEXT: An oven is the way to go.Toasting on a frying pan is a pain because you have to stand there shaking it for so long and it is far to easy to scorch if you pause.I have seen some recipes call for low oven temps but I use 350F (175C) for 10 to 15 minutes stirring a few times. Some sources online recommend as low as 5 minutes but I personally have not ever had them done that quickly. They still have to be checked or they will burn.I like to use my toaster oven because it heats up faster and is cheaper to run.I have used an air popcorn popper with good results. Don't overfill it and remove them when they smell nutty. It goes very fast but you have to do them in batches if you have many.For a pie or other sweet applications, I like to toss the nuts in butter and brown sugar and let them candy in the oven. The fat makes it harder to burn them. Obviously this won't fit for all recipes.I personally have not had good results using the microwave. Some people swear by it but it seems to me to make them a little gummy. <sep> Q: What is the best way to toast pecans? A: An oven is the way to go <sep> FOLLOWUP_Q: How hot should the oven be?

SOLUTION:
Yes