Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by the answer prefix 'A:'.

Example Input: 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 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? A: 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
Example Output: Use of whipping cream in fudge, Why is my chocolate fudge not that dark?

Example Input: CONTEXT: Here's a quote from the short section "Stir-Fry" in the Gargantuan work "Modernist Cuisine": ...a wok burner can deliver up to [...] 200,000 BTU/h of thermal power. [...] By comparison, Western-style professional gas burners deliver [...] 15,000-30,000 BTU/h), and domestic gas burners [...] 6,000-14,000 BTU/h)...So for professional stir-fry ("bao" in thai - I think), the hotter the better. But there's also non-professional "chow" stir-fry, which is, in "Modernist Cuisine"s words, more like a "covered saute". You don't do the asian stir-fry because the flame is just too small, so you cook the fresh foods in their juices, stop while they're still crisp, and know that the world holds compassion also for guys with stoves like ours. <sep> Q: What gas output required for home stir frying? A: Western-style professional gas burners deliver [...] 15,000-30,000 BTU/h), and domestic gas burners [...] 6,000-14,000 BTU/h Q: what is best for stir frys? A: So for professional stir-fry ("bao" in thai - I think), the hotter the better
Example Output: at what temperature?

Example Input: CONTEXT: I can see this as being similar to a sweet potato pie. Best bet in that case would be to cook the carrots, then puree and mix with eggs, milk, etc. just as if it were a sweet potato or pumpkin pie.Two alternatives that come to mind would be to treat it like a fruit pie, as you say. Because of the texture of the carrots, I would grate them with the large holes on a box grater, toss with sugar, raisins, some tapioca and whatever spices your heart leads you toward.An alternative would be to make a molded gelatin like pie, similar to a refrigerator lime pie. Lots of gelatin and grated carrots. I, personally, wouldn't like it, but I am not fond of jello with carrots in it either.Happy experimenting. <sep> Q: I want to experiment with making a carrot pie, but should I make the filling a custard-style or a stew-style? A: I can see this as being similar to a sweet potato pie Q: What would be the best option to use the characteristics of the carrots to create a great flavor and texture? A: Because of the texture of the carrots, I would grate them with the large holes on a box grater Q: Should I add raisins or fruit syrup for flavor? A: toss with sugar, raisins, some tapioca and whatever spices your heart leads you toward Q: Do you have baking suggestions, such as temperature and time? A: cook the carrots, then puree and mix with eggs, milk, etc. just as if it were a sweet potato or pumpkin pie
Example Output:
Will the color stay bright orange?