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:'.

Let me give you an example: CONTEXT: What I've done in the past is mist some water on both sides of the bread slices, then put them in the microwave for 10-15 seconds (alternatively, an oven set at 300F/150C for 5-10 minutes will do it too).Experiment with the amount of water (but keep it low) and cooking times. You should get much softer (and warm) bread slices out of it. <sep> Q: How do I make whole multi grain bread softer? A: mist some water on both sides of the bread slices <sep> FOLLOWUP_Q: Does that make it soggy?
The answer to this example can be: Experiment with the amount of water (but keep it low)
Here is why: Here the follow-up question asks about a way to make the bread softer. The answer (Experiment with the amount of water) is mentioned in the passage.

OK. solve this:
CONTEXT: I suspect that your cheese curdled.This happens to me if I overheat the mixture- especially in the presence of acid. (I don't have any experience with using beer.) The cornstarch is there as a safety net to prevent this but obviously it is not infallible.Turn down the heat and try adding a little more corn starch- it may not get back to perfect fondue but you may be able to pull it back to edible. <sep> Q: Why did this fondue become grainy and lumpy?###We made some fondue the other night, and instead of being a nice smooth dippable fondue texture, it came out grainy and lumpy.### What went wrong? A: I suspect that your cheese curdled Q: I did use a few cheeses in the recipe###what do you suggest i avoid it? A: Turn down the heat and try adding a little more corn starch- it may not get back to perfect fondue but you may be able to pull it back to edible Q: Oh thank you###any other suggestions for me? A: This happens to me if I overheat the mixture- especially in the presence of acid Q: sounds good A: The cornstarch is there as a safety net to prevent this but obviously it is not infallible <sep> FOLLOWUP_Q: but it will save the fondue?
Answer:
it may not get back to perfect fondue but you may be able to pull it back to edible.