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:'.

Q: CONTEXT: Personally I'd suggest blanching your pasta. By blanching:I mean get a big pan of heavily salted water on a rolling boil. Drop your pasta into the water, give it a stir.After 1 min or when the water has come back to boil drain the pasta off.At this point your pasta will still be el' dante but not raw which is what I suspect the directions are suggesting when they say "2 min less than instructed" then just use it at the mixing with sour cream step.If you were to just use the pasta freshly made it will likely not have the texture desired. Boiling it will help moisten it up and start to cook the flour. <sep> Q: should I use homemade pasta instead of dried in a bake?

A: No
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Q: CONTEXT: For cheese cakes water bath makes more sense cause you want to avoid burning of the batter by keeping the heat contact directly from the tray.For brownies the contact of the hot plate is required, and that is how you get a little solid outer part.When you try to water bath brownies, they would have more or less like cheese cake texture, I actually tried it. <sep> Q: Can a water bath be used to bake brownies? A: For brownies the contact of the hot plate is required <sep> FOLLOWUP_Q: how could I bake the brownies so that the outside perimeter isn't hard?

A: Yes
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Q: CONTEXT: I recently found a different sauce that had a similar butterscotch note to it. It turned out this one was a very simple pan sauce built with brandy and beef stock as a deglazing liquid which was allowed to reduce by about 2/3 and then it was finished with a hint of cream.The fond came from a steak cooked in butter so there was probably a little browned butter in there as well.At this point I think the reduced brandy is a big contributor to the flavor I was identifying as butterscotch. This makes sense as brandy is generally somewhat sweet and usually has fairly strong caramel notes. <sep> Q: How do i develop a butterscotch flavor in a savory sauce? A: think the reduced brandy is a big contributor to the flavor I was identifying as butterscotch <sep> FOLLOWUP_Q: Which other ingredients is needed in developing this flavor

A:
Yes
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