Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by the answer prefix 'A:'.

Input: Consider Input: CONTEXT: There are good quality vegan margarines (Earth balance, Alsan) on the market nowadays, often they are of the interesterified instead of the hydrogenated variety. They are designed to behave and taste similar to butter instead of (as many cheap margarines seem to do) staying spreadable at temperatures where butter would be very firm. Unlike pure coconut or palm oil, they do not act very brittle when cold, and also they soften gradually instead of suddenly melting like eutectic solder. These should be on the top of the list of things to try...Also, some recipes recommend using more than one type of fat in pastry, for more interesting texture (eg such margarine, and smaller flakes of a hardened coconut fat). <sep> Q: Are there any butter alternatives for baking pastry? A: There are good quality vegan margarines (Earth balance, Alsan) on the market nowadays, often they are of the interesterified instead of the hydrogenated variety

Output: Would that give the dough the same consistency as when I use butter?

Input: Consider Input: CONTEXT: You are probably stirring the pudding too much. Cornstarch starts thickening at about 205F/95C. Once the pudding has got to that point and has thickened, stop stirring, otherwise you will interfere with the starch formation that causes the thickening. Using electric beaters probably means you are missing the point when the pudding has thickened and quickly beating the living daylights out of any starch formation that has occurred.It may also be the case that you are beating so much air into the pudding that it just doesn't get hot enough to activate the cornstarch in the first place. I would use @ecnerwal's suggestion of a double boiler, along with a balloon whisk, and some patience. <sep> Q: How can I make my pudding thicker?###How much corn starch do you recommend using? A: Cornstarch starts thickening at about 205F/95C

Output: Okay, do you think that if I use an electric beater that would help?

Input: Consider Input: CONTEXT: To make you pancakes spread more, and thus be thinner, increase the amount of liquid in the recipe. This will make the batter less viscous, so that it will spread more before beginning to set, thus giving you thinner pancakes. I would start slowly, perhaps a couple of tablespoons extra milk (or just plain water) until you find the consistency that you like.You will also have to experiment to determine the appropriate cooking time, as the additional liquid will somewhat need to be cooked off to get the best texture.Of course, there is nothing wrong with using the bottom of your ladle to help the batter spread out a bit more. This is normal, and will somewhat even out as the pancakes cook. <sep> Q: How can I get thinner pancakes? A: To make you pancakes spread more, and thus be thinner, increase the amount of liquid in the recipe Q: How much milk should I be using? A: I would start slowly, perhaps a couple of tablespoons extra milk (or just plain water) until you find the consistency that you like Q: How many eggs should I use, if any? A: This will make the batter less viscous, so that it will spread more before beginning to set, thus giving you thinner pancakes
Output: Is one cup of flour too much?