instruction:
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:'.
question:
CONTEXT: There's two things you really need to control, the moisture of the surface of the beef and the heat / fat content of the pan. Always pat beef down with a paper kitchen towel (or whatever else you use) prior to seasoning it and searing it. It will sear considerably faster if you do this, which results in you having less time per batch for the fonde to burn. The second thing you have to do is keep an eye on when your pan gets back up to temperature after you put your next batch in, and quite possibly lower the heat a bit (and even perhaps add a tiny bit more fat). But there's also the possibility that 3 large batches is just going to be quite difficult using one pan, so you could use two pans, or deglaze the pan after the second batch and save it (not ideal, but better than losing all that flavor).I've never done more than two large pan fulls in a single go (I'd probably use a griddle that sits over 2 burners instead, if I had that much to sear). <sep> Q: Searing boeuf bourguignon###What is the best technique for searing several pans full of beef without burning it? A: There's two things you really need to control, the moisture of the surface of the beef and the heat / fat content of the pan <sep> FOLLOWUP_Q: O.K, thank you. What is the best way to control moisture loss?
answer:
Yes

question:
CONTEXT: You are not hurting the flavor.In theory, it will shorten the steeping time a miniscule (probably imperceptable) amount, but the effect is more psychologial perception than reality.I pour boiling hot water over my teabag and start my timer for five minutes and don't touch or swirl the tea bag. If the bag sits in the hot water 20% longer (6 minutes instead of 5), I would be lying if I tried to pretend that I could preceive a taste difference from the previous cuppa I'd sipped. I cannot.Costs you nothing - so try it and see if you can taste any difference. <sep> Q: Will swishing or moving a teabag around affect the steeping time in any way? A: In theory, it will shorten the steeping time a miniscule (probably imperceptable) amount, but the effect is more psychologial perception than reality Q: Am I hurting the flavor at all? A: You are not hurting the flavor Q: What can I do to affect the steeping time then? A: I pour boiling hot water over my teabag and start my timer for five minutes and don't touch or swirl the tea bag Q: Would cold water work or just hot? A: hot water <sep> FOLLOWUP_Q: What else would have an effect on tea infusion?
answer:
No

question:
CONTEXT: First off, the ISO standard is not intended to produce a good cup of tea. It is designed to produce a consistent one for taste testing, so that no tea manufacturer can claim that his tea wasn't made "properly".It's title is "Tea -- Preparation of liquor for use in sensory tests"As for the actual tea making, yes, leaving the bag in longer will make a stronger cup of tea. The concentration of caffeine (along with flavour molecules and everything else) will slowly trend towards an equal concentration in the leaf and in the water. The longer you leave the tea bag/leaves in the water, the closer to equilibrium you will get.There are other factors that affect this, such as the temperature of the water, cut of the leaves, bag versus loose leaf and so on, but the trend is always towards equilibrium as time progresses.I'm not sure where the upper limit of this lies, but I think that once the cup is cold there's no point in it anyway. Thus, leaving the bag in for an hour is a bit much. I usually steep my tea for 3-6 minutes, depending on how strong I want it to be. <sep> Q: Does brewing tea for longer result in higher caffeine content? A: The concentration of caffeine (along with flavour molecules and everything else) will slowly trend towards an equal concentration in the leaf and in the water <sep> FOLLOWUP_Q: The ISO standard is 6 minutes when does the concentration equal?
answer:
No