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:'.

CONTEXT: My own sugar cookie recipe is quite dry as well. It cracks along the edges when pressed or rolled and is easily "broken".I've never experienced a problem with the dough being so dry it doesn't take to cookie cutters, but if your dough is literally falling apart you may want to just spritz (or in the absence of a kitchen water spray bottle, sprinkle with your finger tips) cold water on it. (Like adding water to pie dough) Give it one sprinkle/spritz and kneed it in. Repeat until it just stops breaking. Don't go overboard and make it gooey.I'd use water over oil or milk because it's the least likely to change the structure of your cookie in the baking process. Such minuscule amounts of water shouldn't yield a detectable change in the end product.If this is a consistent problem with the recipe, in the future I'd decrease the flour by a tablespoon or two and see if that helps. <sep> Q: How can I fix my dry crumbly cookie dough? A: ou may want to just spritz (or in the absence of a kitchen water spray bottle, sprinkle with your finger tips) cold water on it Q: What do I do when it's dry and cracking while I'm kneading it? A: Repeat until it just stops breaking <sep> FOLLOWUP_Q: If the dough is crumbly when I roll it out will it make the cookie crack easily?
No

CONTEXT: That silty precipitate is just a thing that happens when fermenting - it's the yeasts dying off and settling out of the solution. I've seen it with mead, yeast-based soda recipes, and other fermented drinks (like fermented lemonade etc) - your ginger ale would be yeast based soda, by the way, if you drink while fairly young and carbonated, like with a day or two of fermentation (you can have longer storage if not actively fermenting, ie in the fridge where yeasts are nearly dormant or having killed the yeasties off somehow) while it will likely grow increasingly alcoholic if you leave it an extended amount of time.This precipitate isn't a problem, it might be off-putting to see or taste (if you get a whole mouthful) but it isn't harmful and I at least will often drink it because I don't care enough to avoid it, but if you don't like it you can rack the beverage - that is, let it sit still to settle, and gently pour or siphon from the (clearer) top, and stop pouring when just the settled, cloudy yeasty dregs are left. If you're fermenting for an extended period of time (ie, alcohol) these may be racked several times while aging to keep the yeast from building up and possibly introducing off flavors - though its usually a few months between racking, so I wouldn't expect off flavors to develop quickly. <sep> Q: I am sorry but I have no idea. I didn't know you could make your own ginger ale.###You learn something new everyday as the old saying goes. A: your ginger ale would be yeast based soda <sep> FOLLOWUP_Q: There is tea in ginger ale?
No

CONTEXT: I'm not sure about the texture (looseness), especially since those are two different methods. My best guess would be that it's just a flour measurement thing - moisture content in flour can vary, so the best thing to do is look for hints in the recipe about the desired texture (like "It should tear slightly as it falls from the beater"), and increase or decrease the flour to match.The primary flavors here are salt and chicken, so first just check the amount of salt in both dumplings and broth. For the chicken, you're getting all the flavor out of it by making broth. So make sure you used enough chicken (and not too much water), and that you cooked it long enough. Those recipes use a pressure cooker - if you don't have one, it takes way longer to cook, of course. <sep> Q: Looking for Chicken & Dumplings pointers A: The primary flavors here are salt and chicken Q: Do you know a way of preparing it to make it less bland and loose? A: I'm not sure about the texture (looseness), especially since those are two different methods. My best guess would be that it's just a flour measurement thing Q: I have tried many recipes and I am not happy with the result, do you have any suggestions? A: For the chicken, you're getting all the flavor out of it by making broth. So make sure you used enough chicken (and not too much water), and that you cooked it long enough <sep> FOLLOWUP_Q: Do you have any idea on Alton Brown's recipes?
No