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:'.

Q: CONTEXT: Advance warning: I haven't tried this.It seems that you don't want to remove the ovaries because that would affect the shape, but you do want to remove the capsaicin from them. It's soluble in fat and alcohol, so you could try making a small hole in the bottom and pumping a light vegetable oil or vodka through from the other end using a syringe. Obviously you're likely to end up with some solvent trapped inside, and you might also wash away some of the flavours you're trying to preserve, so experimentation would be necessary. <sep> Q: How can I make fresh chili peppers less hot? A: e, but you do want to remove the capsaicin from them Q: I want to keep the flavor, but how do I remove or offset the actual heat? A: It's soluble in fat and alcohol, so you could try making a small hole in the bottom and pumping a light vegetable oil or vodka through from the other end using a syringe

A: How should I cook them after putting vegetable oil or vodka in them?
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Q: CONTEXT: Breads get their structure from glutens--a type of protein formed by the combination of glutenin with gliaten. Kneading and resting the dough helps the formation of glutens--I assume by shifting glutenin and gliatin molecules around, this increases the odds of bindings occurring.Oils can bind to glutenin and gliatin and inhibit these reactions, so fats--oils and butter--definitely play a role in the texture control.It prevents the dough from getting too elastic, which controls texture. This elasticity change would also change the maximum air bubble size. Altering resting times and yeast quantity also change these, but trading off for a different flavor. Oil may play other roles, but these are what I recall reading about off the top of my head. Yes, it does contribute to flavor as well. <sep> Q: What is the purpose of oil or butter in Wheat and potato breads? A: Oils can bind to glutenin and gliatin and inhibit these reactions, so fats--oils and butter--definitely play a role in the texture control

A: Do they effect anything else in the breads?
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Q: CONTEXT: Your clarification means a lot -- "baked" potato in the U.S. tends to be a whole potato cooked on its own, where the insides become fluffy and creamy, and is done with larger starchy white potatoes, or sweet potatoes work well, too.Roasted potatoes, on the other hand, tends to be (in the U.S.) be smaller "new" potatoes, waxy potatoes, or even larger starchy potatoes cut up (eg, 'oven fries').The starchy potatoes only really hold up well when roasting if it's very high heat or a short amount of time -- if you're going to be cooking them with the roast as there's going to be moisture in there, I'd go for a waxy potato (eg, Red Bliss).As for the browning -- probably coat them well with oil, and if they're not brown enough for your liking when you pull the roast, as you're going to have to rest it anyway, drain the meat juices, crank the oven up to somewhere around 450F (230C) and leave the potatoes in for a few extra minutes.ps. yes, I know a sweet potato isn't a potato. And I also tend to use Yukon Gold for just about everything, as it makes great baked potatoes, and roasted potatoes (although, not sure how well with a roast at the same time) and they're good in pot roast and stews if you don't add them too early. <sep> Q: What are the best potatoes for baking? A: larger starchy white potatoes, or sweet potatoes work well, too Q: I should clarify, I am in Australia and we don't really distinguish between baking and roasting, can you suggest a nice roasting potato? A: Roasted potatoes, on the other hand, tends to be (in the U.S.) be smaller "new" potatoes, waxy potatoes, or even larger starchy potatoes cut up (eg, 'oven fries Q: What kind of potato would go roast well with beef? A: if you're going to be cooking them with the roast as there's going to be moisture in there, I'd go for a waxy potato (eg, Red Bliss Q: Would red bliss potatoes give a nice golden brown finish on the outside? A: As for the browning -- probably coat them well with oil, and if they're not brown enough for your liking when you pull the roast, as you're going to have to rest it anyway Q: okay so I should coat them with oil and leave them in the oven while the roast is out resting? A: drain the meat juices, crank the oven up to somewhere around 450F (230C) and leave the potatoes in for a few extra minutes

A:
How long is an extra few minutes?
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