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: Don't most cake recipes require mixing dry ingredients first? Well, what's been done has been done.The standard professional chef way of getting lumps out of anything is to pass it through a fine strainer. In your case a standard metal pasta strainer should work. Put the strainer over a bowl, pour the batter in and use the back of a large spoon or ladle to gentle press the batter through. The lumps of sugar will be left over and you can just crush them then.Whipping the batter might work the gluten proteins in the flour which will make for a tough chewy texture. Some cakes actually take this into account and others it is bad, so be careful. <sep> Q: What can I do with batter that has lumpy sugar in it? A: you can just crush them Q: I already tried beating it on high speed, but there's still lumps, so how can I smash them all? A: In your case a standard metal pasta strainer should work Q: Is there a way to prevent this altogether? A: mixing dry ingredients first <sep> FOLLOWUP_Q: I usually do that, but are small enough lumps still a concern?
[EX A]: No

[EX Q]: CONTEXT: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver. We have a massive deer farm close and the price is still ridiculous .My suggestion is that you find a good butcher that will age beef for you on the bone ,or you could age it yourself if you have a climate control area to keep it at the correct temperature. Anything over 30 days on the bone will start to give you the gaming flavour you are craving. Nothing is going to match deer, but aged beef or really any type of cattle (eg buffalo etc) will give you the gaminess if it is aged. Restaurants are getting up to 180 days, which I could only imagine would melt in your mouth but the flavour would be intense. <sep> Q: Is there any way to add the gamey flavor of venison to other foods I enjoy? A: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver Q: Do I have any other options? A: My suggestion is that you find a good butcher that will age beef for you on the bone Q: Can I do this myself without using a butcher? A: you could age it yourself if you have a climate control area to keep it at the correct temperature Q: How long do I age it for? A: Anything over 30 days on the bone will start to give you the gaming flavour you are craving <sep> FOLLOWUP_Q: Is there any other method I could use to achieve my goal?
[EX A]: No

[EX Q]: CONTEXT: Frittata freezes just fine. At least, mine do. There are a couple of drawbacks you might want to take into account when making your recipe, though.One is that the individual tastes of the ingredients all meld together when the frittata gets thawed or reheated, so if you're looking forward to that bite that has a particularly strong taste of, say, asparagus, it's not going to happen. Conversely, if you're looking forward to that bite that doesn't include the taste of green pepper, that's not going to happen, either, if you put it in there. I never use green pepper in frittata; it completely takes over the dish.The other drawback is that some of the moister ingredients will lose water upon thawing or reheating, thus soaking the frittata on the second go-around and giving it an unpleasant, rubbery texture. If you plan to freeze your frittata, consider your ingredients with that in mind, and choose ones that are low-moisture (extra cheese, dried ham, etc.) or pre-cooked to cook out some of the moisture (mushrooms, sweet onion, etc.) <sep> Q: Freezing a frittata###I'm hoping to make a frittata to last a few days to take to work for lunch. Am I able to freeze it, if so are there any ingredients that do not freeze well and I should avoid putting in the frittata? A: There are a couple of drawbacks you might want to take into account when making your recipe, though Q: oh okay. What are the suggestions for me A: One is that the individual tastes of the ingredients all meld together when the frittata gets thawed or reheated Q: If they don't freeze well, how long do they typically keep well in a fridge? A: If you plan to freeze your frittata, consider your ingredients with that in mind, and choose ones that are low-moisture Q: sure. thats helpful###any other suggestions for me A: cook out some of the moisture <sep> FOLLOWUP_Q: and then i could freeze it?
[EX A]:
Yes