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: Pepper sauces usually deliver an aroma (from the peppers), some sweet/sour/salty element (from the pickling ingredients mostly), and heat (from the peppers). A hotter pepper will not necessarily be stronger in aroma, so using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor. Also, given that capsaicin is very soluble in fat but not very soluble in water/vinegar, such a sauce will have a very uneven distribution of heat and will likely end up with a very harsh, unpleasant heat no matter how diluted - similar to throwing chile powder into a lean soup. <sep> Q: How much pepper sauce could you get out of a Carolina Reaper pepper? A: Pepper sauces Q: Should the seeds be removed? A: A hotter pepper will not necessarily be stronger in Q: If the pepper is 1 500 000 SHU, how much sauce could you actually make from one such pepper? A: using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor Q: How do you get a good flavour using hot peppers? A: sweet/sour/salty element (from the pickling ingredients mostly <sep> FOLLOWUP_Q: Do you have any further advice on making a sauce specifically?

A: No
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Q: CONTEXT: I use two types of cutting boards: wood and [soft] plastic. The plastic is for meat, or anything that could ruin a wood cutting board. Wood is for everything else. If you can afford it, try to get an end-grain wood cutting board.Bamboo is a popular choice right now (it's affordable and sustainable), but I don't have any personal experience with it.Most other materials, especially glass, will ruin your knives. <sep> Q: Cutting boards: What are some general tips on purchasing and using a cutting board? A: I use two types of cutting boards: wood and [soft] plastic Q: Which one is better for food safety? A: The plastic is for meat, or anything that could ruin a wood cutting board. Wood is for everything else <sep> FOLLOWUP_Q: Which one is cheaper to purchase?

A: No
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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 Q: Do they effect anything else in the breads? A: It prevents the dough from getting too elastic, which controls texture Q: Does it effect the flavor? A: it does contribute to flavor as well <sep> FOLLOWUP_Q: Is there a chemical reasoning behind how it works in bread?

A:
Yes
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