Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.

[EX Q]: CONTEXT: Mixing it with milk (or liquid in general) is probably just to remove clumps. It clumps easily, especially when things aren't perfectly airtight (probably more common in your grandmother's time), and mixing in a small amount of liquid is an easy way to make sure it all breaks up.I'm less sure about the alternating. It is pretty common to alternate wet and dry as a way of getting things evenly mixed and avoiding lumps, so it's possible it's a variation on that. The paste might be too thick to easily mix into the wet, but also wet enough that it'd tend to stay as a lump if you mix it straight into the dry, so alternating wet-dry-paste might get you more even mixing? But if you're able to mix the paste smoothly into the wet, it's completely fine to just do that. <sep> Q: Why should I pre-mix baking soda into 2 tsp of milk when making cookies? A: Mixing it with milk (or liquid in general) is probably just to remove clumps <sep> FOLLOWUP_Q: Will it affect the taste of the cookies, or just the texture?
[EX A]: It clumps easily, especially when things aren't perfectly airtight (probably more common in your grandmother's time), and mixing in a small amount

[EX Q]: CONTEXT: Nutrition itself is off-topic. However, keep in mind the following:There are many compounds in tea leaves and some dissolve early, and some a little later. At some point (around 5-10 minutes of steeping at ~95C), you will lose majority of the 'good stuff' and continue picking up less desirable compounds. You will notice that while colour might persist, the taste will be come less and less desirable. In some cultures re-using tea leaves is considered a faux-pas because of this.If you find your tea to be too strong after steeping, the best thing is to reduce the amount of leaves for the next time; as opposed to steeping them multiple times. <sep> Q: Steeping green tea leaves - how many times can I steep them, and do they lose flavanoids over steeps? A: There are many compounds in tea leaves and some dissolve early, and some a little later <sep> FOLLOWUP_Q: When I pour my tea, if it's colored still, does that mean I am still getting flavanoids from the leaves?
[EX A]: You will notice that while colour might persist, the taste will be come less and less desirable. In some cultures re-using tea leaves is considered a faux-pas because of this

[EX Q]: CONTEXT: I've struggled with this issue as well because I live in a moist climate and instant espresso powder cakes up on me between uses.Generally recipes which use instant espresso power are trying to add a kick of bitter and roasted flavors to deepen chocolate flavors and make them richer. You can try substituting instant coffee 1:1, but the flavor of the baked good will certainly suffer a loss of richness. Increasing the amount of instant coffee, however, would likely add more bitter or acidic flavors -- and caffeine -- to the cookie or cake than you want. Also, instant coffee takes longer to dissolve, so it needs to be added straight to a liquid.There's no real way to substitute liquid coffee in most recipes, such as chocolate cookie or brownie recipes, because the recipe has no water in it in the first place. In the rare recipes where there is water, you could substitute strong-brewed coffee for an equal quantity of water+espresso powder, and this would likely work fairly well.So, summing up: there's no really good substitute for instant espresso powder in recipes which call for it that I've found with some significant experimentation. Hopefully someone else has had better ideas than me. <sep> Q: I love instant espresso but would like know if there are any instant espresso powder substitutions? A: You can try substituting instant coffee 1:1, but the flavor of the baked good will certainly suffer a loss of richness Q: How would the taste be affected overall? A: Increasing the amount of instant coffee, however, would likely add more bitter or acidic flavors Q: Do I use the coffee the same way as the espresso powder? A: instant coffee takes longer to dissolve, so it needs to be added straight to a liquid <sep> FOLLOWUP_Q: Can I use the coffee as a substitute in recipes that require espresso powder?
[EX A]:
there's no really good substitute for instant espresso powder in recipes which call for it that I've found with some significant experimentation