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: For me it very much depends on what meat I am making jerky out of.With the grain is much more solid than against. Just as you might expect.If you are using relatively tender meat then cutting across the grain will result in a batch of jerky crumbs. Cutting with the grain will be good.If you are using very tough meat then cutting with the grain will be absolutely impossible to chew.I often make jerky out of brisket which is very tough. I compromise and cut at a 45deg angle. This results in very tough, jerky but it separates into smaller, more manageable chunks when it is chewed. <sep> Q: Should beef jerky be cut with or across the grain? A: Cutting with the grain will be good <sep> FOLLOWUP_Q: What is the difference in the final product when cutting with vs across the grain?

A: Yes
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Q: CONTEXT: Foil is the way to go, combined with not too fierce a heat. You want to cook at about 160C until the centre of the pie is piping hot. To lower the chances of burning, portion the pie prior to reheating. That way the centre will get hot more quickly. Reheating more than once is generally not a good idea for safety reasons. You can however portion one night's pie and keep the other in the fridge. <sep> Q: How can I safely re-heat a chicken pie without burning the crust? A: Foil is the way to go, combined with not too fierce a heat Q: How hot should the oven be? A: You want to cook at about 160C until the centre of the pie is piping hot Q: Is it safe to re-heat the pie considering it contains already cooked and cooled chicken? The pie was placed into the fridge about 10-15 minutes after cooking. A: Reheating more than once is generally not a good idea for safety reasons. You can however portion one night's pie and keep the other in the fridge. <sep> FOLLOWUP_Q: The pie has ham and cheese in it, as well as chicken. Does this change the way I should treat it?

A: No
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Q: CONTEXT: The cause is that the mousse dries out on the surface. It builds a skin of dehydrated mousse. It happens with most cremes, not only your yolk foam. To prevent it, put plastic wrap on the mousse. Don't span it over the bowl, press it on the surface itself, without leaving air between the mousse and wrap. Your mousse will stay soft. This also works for custards and starch-thickened puddings. In general, also cover other things you put in the fridge, or they can get an unpleasant odour. <sep> Q: Why is there a rubber like skin on surface of my chocolate mousse?

A:
Yes
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