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:'.
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Question: CONTEXT: Transfer of heat. First you need a hot pan (sprinkle some drops of water on the pan, it should sizzle). Then you add a drop of oil and swirl it around. When the oil forms a striated pattern, it's hot. Then you put the meat in.The hot oil helps to transfer heat from the bottom of the pan to the meat. You only need a spoonful of oil. <sep> Q: Why do people put oil/butter in pan when frying ground beef? A: Transfer of heat. First you need a hot pan Q: But doesn't the fat from the beef do that? A: The hot oil helps to transfer heat from the bottom of the pan to the meat. You only need a spoonful of oil Q: oh I see, how much butter would you need? A: you add a drop of oil and swirl it around <sep> FOLLOWUP_Q: Okay, so using butter or oil is to transfer heat, is this method also used for non stick pans?

Answer: Yes

Question: CONTEXT: Some of your 'shortcuts' are not good ideas. Definitely start with cold water. Definitely bring up the temp slowly. Definitely do not boil. Do add aromatics upfront to the broth, but remove them as they get mushy so they don't cloud it.Standard ratio for beef broth would be: 8 pounds of bones to 6 quarts of water to 1 pound of veggies (onion, leek, carrot) to one 'boquet garni', essentially garlic, rosemary, anise flavoring for pho, and bay leaf, plus whatever else I forgot.If you have 'pond water', which I interpret as thin-tasting, you probably put too much water in the second time -- this is fixable by slowly evaporating out the water until it gets to a good texture. If you skimmed properly, it will be clear as you do this. I will typically strain through a kitchen towel or cheesecloth as the liquid evaporates down.I'm guessing you put in like a gallon of water, so you had like three or four times too much water.As a warning which you probably already know, you are not going to be able to duplicate your local pho joint's broth -- the broth recipe is the thing for pho makers, and they probably have a bunch of tricks they use, including using a neverending supply of yesterdays pho, that you won't be able to do at home. That said, you should be able to get a good beef broth if you follow some basic rules for making stock. <sep> Q: My beef broth is not coming out right, how do I properly make beef pho broth? A: Some of your 'shortcuts' are not good ideas. Definitely start with cold water Q: Alright, what would the next step be? A: Definitely bring up the temp slowly. Definitely do not boil <sep> FOLLOWUP_Q: I boiled mine, perhaps that is where I am going wrong. What would I do next?

Answer: Yes

Question: CONTEXT: You are better off making the crumpets in advance and then reheating them. The rising agent in crumpets is usually bicarbonate of soda or baking powder, and so the batter can't be 'held' in the fridge like a yeasted batter - it would be very dense if you left it too long.So, make the crumpets, then reheat them. I'd suggest using the toaster - this is how crumpets are sold and prepared in the UK. Make sure you have plenty of salted butter on hand too! <sep> Q: Making crumpets in advance?

Answer:
Yes