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:'.

[EX Q]: CONTEXT: Eggs are already 3/4 water anyway!By mixing in a small quantity of extra water before you cook the eggs, you are slowing down the cooking process by making more water available that has be evaporated. This keeps the cooking temperature to less than 100C (212F) for longer, therefore increasing the the time for the egg proteins to foam and expand before settingThe amount of water you need to add depends on; personal preference, the type of egg, and how old it is. Older eggs generally require a little more waterAdding skim milk will enhance this process slightly too. Adding extra fat will generally not enhance this processBONUS TIP To make even more spectacular omelettes place a loose fitting lid over the pan to increase the steam exposure all around, and let the egg fully develop <sep> Q: Why is water often added to the eggs when making omelettes?###Hello? A: This keeps the cooking temperature to less than 100C (212F) for longer, therefore increasing the the time for the egg proteins to foam and expand before setting Q: Doesn't that make it too wet? A: The amount of water you need to add depends on; personal preference, the type of egg, and how old it is. Older eggs generally require a little more water <sep> FOLLOWUP_Q: is there a recommended amount of water, a minimum per egg?
[EX A]: Yes

[EX Q]: CONTEXT: I suspect it depends what kind of cheese the whey came from. Whey has all of the water soluble components of the milk. It loses the casein and fat. How much of the albumin and lactose it loses depends on the cheese. If the milk was heated enough (190F I believe) then the albumin will denature and not be in the whey. If the cheese was acidified with a bacterial inoculation then the bacteria will have converted some of the lactose into lactic acid which will both be in the whey. Riboflavin is water soluble and is what gives the whey that greenish tint.Either way- most of the nutrients that bacteria like are not in the whey and it is always highly acidic. I have personally kept whey for a couple weeks with no ill effect.I usually use my whey soon by making ricotta. If the cheese it came from didn't denature the albumin in the milk then you can gently heat the whey until the the albumin precipitates out. A gallon of whole milk makes almost a pound of mozzarella and then a little less than a cup of ricotta. That's a lasagna right there. <sep> Q: What is the storage life for whey? A: I suspect it depends what kind of cheese the whey came from <sep> FOLLOWUP_Q: I've recently begun making cheese at home.### In this answer it was suggested to reserve the whey to be used in curries.
[EX A]: Yes

[EX Q]: CONTEXT: A pizza stone in a normal oven will only get the maximum temperature of the oven (probably not more than 280 C / 530 F).A specific pizza oven will gett hotter (the one you linked gets 390 C / 735 F and, indeed has a stone inside).If you want to get Italian style pizzas, go for the pizza oven. They need that high temperature in order to be ready in (ideally) 90 seconds. Those Ferrari ovens are one of Italian's favourite ones, albeit they'll need a bit more time than 1.5 minutes achievable in wood fired traditional pizza ovens. You (probably) won't be able to achieve those high temperatures with a normal home kitchen oven, unless you have a pyrolytic home oven, and hack it in order to cook in it during the pyrolysis cycle.As for the waiting time between pizzas using a stone, consider it as a capacitor (or a rechargeable battery): It takes heat (until is soaked up), and then gives it back. Once you make 1 pizza (or a loaf of bread), it needs to soak (a bit) again. <sep> Q: Differences between the oven stone and the pizza oven? A: A pizza stone in a normal oven will only get the maximum temperature of the oven Q: Which tastes better? A: If you want to get Italian style pizzas, go for the pizza oven <sep> FOLLOWUP_Q: Which one is bigger?
[EX A]:
No