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:'.

[Q]: CONTEXT: There's no right or wrong answer as there are advantages to both and it's about what you want out of a burger. The advantage of the minimal disturbance method is that the strands of the meat give the burger structural strength. It also gives a pure beef flavor as you aren't adding anything to it. The mix up method breaks up the strands of meat which come out of the grinder which makes patties more fragile, however flavorings are distributed evenly. Some people add binding agents like egg and breadcrumbs to hold it together when using the mix up method in which case it becomes more of a flat meatball than a burger. My personal preference is the minimal disturbance method as it is fast, the patties hold together, and I like the flavor of pure beef. After forming the patties I salt them on both sides. After the final flip I grind fresh pepper on the cooked side - pepper gets bitter when burned. If I did want to add flavorings I would grind my own meat for the burgers and add the flavorings then. <sep> Q: How should burger patties be prepared in terms of flavourings? A: My personal preference is the minimal disturbance method as it is fast, the patties hold together, and I like the flavor of pure beef. After forming the patties I salt them on both sides Q: So should I form the patty to a bare minimum so the strands of ground beef are still visible? A: The advantage of the minimal disturbance method is that the strands of the meat give the burger structural strength. It also gives a pure beef flavor as you aren't adding anything to it <sep> FOLLOWUP_Q: Is it better to do it this way than to mush up the mince to turn make it completely consistent?
[A]: Yes

[Q]: CONTEXT: The article you linked to references this dish as "Wiener Schnitzel". That article defines it as veal--pounded, breaded, and fried--garnished with lemon, and served with potatoes. "Wiener" refers to its Viennese origin, and Schnitzel to the type of preparation (pounded, breaded, and fried). There are many varieties of Schnitzels, made of several different meats, and with various sauces. Jaeger Schnitzel, for examples, is served with a creamy mushroom sauce. The one from Vienna is served with lemon and potatoes. <sep> Q: What is a Vienna Schnitzel?
[A]: Yes

[Q]: CONTEXT: Well, if air is the only raising agent, simply add less of it by not beating the mixture as much. Failing that, beat as normal, then give the mixing bowl a couple of (careful) bangs on the counter top to knock the air out it again.A bit of experimentation will be necessary to get the right results, I think: perhaps pour some of the mixture into the tin as is, then knock the air out of the remaining mixture and compare the results. <sep> Q: How do I stop my brownies from rising?###I have been trying out brownie recipes baked in a muffin tin. I am using the muffin tin so that I can get all edges. (And I have been decorating the tops!) My brownies tend to rise, in my opinion, too much.###This rising is also not quite uniform for all the brownies. Some are flatter than others. The result tastes fine, but is not dense like other brownies. A: Well, if air is the only raising agent, simply add less of it by not beating the mixture as much Q: Other than maybe air that I beat in, there are no rising agents. How do I stop the brownies rising to get denser brownies? A: Failing that, beat as normal, then give the mixing bowl a couple of (careful) bangs on the counter top to knock the air out it again Q: How do I make sure I dont overdo it? A: A bit of experimentation will be necessary to get the right results Q: Is there any other suggestion for me? A: I think: perhaps pour some of the mixture into the tin as is, then knock the air out of the remaining mixture and compare the results <sep> FOLLOWUP_Q: That sounds helpful. Appreciate it###any other tips?
[A]:
No