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: Use part of the shell you just cracked to scoop it up; it will attract the broken bit.Also, if you frequently end up with bits of shell in your eggs, you should revise your cracking technique. Eggs should be cracked on a flat surface (countertop or plate) not a sharper surface like the edge of a bowl. <sep> Q: How to remove bits of egg shell from a cracked egg? A: Use part of the shell you just cracked to scoop it up; it will attract the broken bit Q: Perhaps there's a method with steam or water to remove shell bits? A: if you frequently end up with bits of shell in your eggs, you should revise your cracking technique Q: And which cracking technique do you advise? A: Eggs should be cracked on a flat surface (countertop or plate) not a sharper surface like the edge of a bowl <sep> FOLLOWUP_Q: I've heard warming up the egg a little before cracking might help, is that true?
[EX A]: No

[EX Q]: CONTEXT: Topside is quite a tough cut, so I'd tend towards a longer cooking time; as 'low and slow' as possible, really. With other meats, escalopes are usually made using leaner cuts, like chicken breast or pork tenderloin, which would be cooked relatively quickly, so I'm surprised your recipes call for topside. <sep> Q: How to properly prepare a beef escalope (from the topside)? A: Topside is quite a tough cut, so I'd tend towards a longer cooking time; as 'low and slow' as possible, really Q: Is there a way to know when it is fully cooked? A: With other meats, escalopes are usually made using leaner cuts, like chicken breast or pork tenderloin, which would be cooked relatively quickly, so I'm surprised your recipes call for topside <sep> FOLLOWUP_Q: What is your favorite meat to use?
[EX A]: No

[EX Q]: CONTEXT: What gives spices their flavors are the oils that they contain, along with any water soluble flavors that they might have. In a pressure cooker, your food will cook hot. What that means to your spices will vary as certain spices could grow more bitter or sweeter depending on the compounds inside them. Conventional wisdom says that pressure cooking concentrates the flavors, although that would seem to fly in the face of physics as you aren't reducing while pressure cooking, you are just heating steam at a higher atmosphere to transfer more heat to the food faster.As for texture, use the one that you like. <sep> Q: what is the difference between cooking vegetable curries in a pressure cooker and a wok? A: Conventional wisdom says that pressure cooking concentrates the flavors <sep> FOLLOWUP_Q: Should I cook vegetable curries in a kadhai?
[EX A]:
No