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: First off, when reheating soup, it won't matter much. If you get the pan too hot before you add the soup, you could get some spattering, but that's about it.As for making a fresh batch, there are those who believe that browning the ingredients before adding the liquids will develop more flavor. This will be a lot easier to do with a hot pan, than trying to get a cold pan full of stuff up to a heat sufficient to cause browning. Overall, it's a tradeoff. If you're in a hurry, it might be worth saving the few minutes to just throw everything in the pan and heat it up. If you really want to develop every last bit of flavor, you'll probably be better off heating your pan, browning ingredients, then adding liquid. <sep> Q: Should I preheat the pot if I am going to make soup or put in the ingredients and heat it all up together? A: This will be a lot easier to do with a hot pan Q: So I heat the pan and then add say vegetable oil or I put the oil in when its cold? A: browning the ingredients before adding the liquids will develop more flavor Q: What if I am reheating a soup that I have in the fridge? A: when reheating soup, it won't matter much <sep> FOLLOWUP_Q: Should I reheat it on low or high heat?

A: Yes
****
Q: CONTEXT: I wouldn't say 'hazardous', but there's additional risk.You basically need to take the fully cooked bird, and cool it down quickly so it doesn't spend too long in the 'danger zone'. And the same for the stuffing.Then you have to reheat them back up to a safe temperature ... the stuffing you can add extra liquid to, and make sure it gets up to the necessary temperature, but the turkey itelf is going to be difficult to reheat without drying out (maybe if it were brined it'd be better, but still less than ideal).I'd say in all, you'd save some time the day of, but the total time spent is going to be much longer, there's an increased risk of food-related illness, and there's an overall lower quality.If the main interest is in reducing cooking time, I'd start with not stuffing the bird. I'd also make sure that it's well thawed in advance (too many people leave it for the night before). If you really wanted to reduce time, you might be able to butterfly the bird, but it'd then be too wide for most ovens. (maybe do it on two trays?) <sep> Q: Is it safe to fully cook a stuffed turkey the night before thanksgiving? A: I wouldn't say 'hazardous', but there's additional risk Q: Hello?###What are the additional risks? A: You basically need to take the fully cooked bird, and cool it down quickly so it doesn't spend too long in the 'danger zone <sep> FOLLOWUP_Q: If I empty the cavity of stuffing after I cook it thoroughly, and reheat the turkey and stuffing separately the next day, will its consumption be hazardous?

A: Yes
****
Q: CONTEXT: The primary reason is definitely convenience. If you don't want skin and seeds in your sauce, then you have to do some work to avoid it. Yes, it's possible, e.g. passing through a food mill, or blanching and peeling plus retaining only the flesh, but having it already done is a whole lot easier.Passata is usually much thicker too, so it won't need as long a cooking time to reduce into a non-watery sauce as fresh tomatoes. On top of that, you don't have to worry about whether you can find good fresh tomatoes, e.g. if it's winter and they're out of season.Your two cases for comparison seem to overlook this: if you just chop and cook, you'll have skin and seeds in your sauce, as well as excess liquid to cook down, while if you use passata, you won't. (Also, for what it's worth, you'd need pretty giant tomatoes to get the equivalent of 3/4 cup of passata out of one tomato.)Of course, if you don't mind skin and seeds, it's also perfectly fine to simply cook fresh tomatoes and be done with it.Note that you can often get similar advantages from other canned tomato products. In the US, crushed tomatoes are far more common, and a roughly similar texture. (Peeled whole tomatoes, diced tomatoes, tomato sauce, and tomato paste can also be useful depending on what texture you're aiming for.) <sep> Q: Why specifically use Passata, rather than tomatoes, in Ragu? A: The primary reason is definitely convenience Q: what is a specific difference? A: Passata is usually much thicker Q: do I cook it much longer? A: it won't need as long a cooking time Q: how much should I use? A: 3/4 cup of passata <sep> FOLLOWUP_Q: what are some differences?

A:
Yes
****