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:'.
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Question: CONTEXT: You are not hurting the flavor.In theory, it will shorten the steeping time a miniscule (probably imperceptable) amount, but the effect is more psychologial perception than reality.I pour boiling hot water over my teabag and start my timer for five minutes and don't touch or swirl the tea bag. If the bag sits in the hot water 20% longer (6 minutes instead of 5), I would be lying if I tried to pretend that I could preceive a taste difference from the previous cuppa I'd sipped. I cannot.Costs you nothing - so try it and see if you can taste any difference. <sep> Q: Will swishing or moving a teabag around affect the steeping time in any way? A: You are not hurting the flavor Q: What can I add into the teabag to aid it? A: I pour boiling hot water over my teabag and start my timer for five minutes and don't touch or swirl the tea bag Q: How can I rapidly affect the tea infusion? A: If the bag sits in the hot water 20% longer (6 minutes instead of 5), I would be lying if I tried to pretend that I could preceive a taste difference from the previous cuppa I'd sipped Q: Do you mean the time it use to sit in the water has to be accurate? A: he effect is more psychologial perception than reality <sep> FOLLOWUP_Q: Do you have any other suggestion on making tea?

Answer: No

Question: CONTEXT: Use part of the shell you just cracked to scoop it up; it will attract the broken bit.Also, if you frequently end up with bits of shell in your eggs, you should revise your cracking technique. Eggs should be cracked on a flat surface (countertop or plate) not a sharper surface like the edge of a bowl. <sep> Q: I was wondering how to remove bits of egg shell from a cracked egg?

Answer: Yes

Question: CONTEXT: Most pestos use olive oil, which solidifies at around 6 degrees celsius - just over the temperature of the average fridge. The shop-bought pestos you buy probably adulterate the olive oil with other kinds of oils.In any case, you'll be able to eat your pesto just by leaving it out at room temperature for a few hours, or by just scooping it out and adding to your hot pasta. <sep> Q: i cooked pesto yesterday and today i see it turned solid. do you know why? A: Most pestos use olive oil, which solidifies at around 6 degrees celsius - just over the temperature of the average fridge Q: what would you do if you encounter this situation? A: you'll be able to eat your pesto just by leaving it out at room temperature for a few hours, or by just scooping it out and adding to your hot pasta <sep> FOLLOWUP_Q: wow that sounds good and easy way to fix my pesto ###do you know which country pezto originated from

Answer:
No