Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by the answer prefix 'A:'.

Input: Consider Input: CONTEXT: Probably not. Cans are generally marked at point of filling, not at point of manufacturingThe plastic liner looks plastic'y in all cases, it's very hard to tell. Epoxy is harder than other plastics, but there are epoxies that are BPA free anywayAluminium cans are more likely have a epoxy liner that will give off a trace of BPAMany steel cans do not use epoxy or other BPA plasticsHaving said that the tested BPA release from a can is 100's of times lower than the recommended maximum daily dose. So in theory there is nothing to really worry aboutThe common sense answer is, if epoxy dissolved into the cans contents they wouldn't use it would they. The whole reason it's there is to stop the contents 'eating' the can <sep> Q: Is there a definitive way to know if a tin can is lined with BPA? A: Probably not. Cans are generally marked at point of filling, not at point of manufacturing

Output: Is there any sign of BPA just from looking at the inside of the can?

Input: Consider Input: CONTEXT: For short term freezing they should be just fine as far as texture and taste are concerned. Just make sure you avoid freezer burn by wrapping them tightly in plastic wrap and then either aluminum foil or a freezer bag. If you store them more than a few months then they will start to degrade. <sep> Q: What is the best way to freeze turkey breasts to use later? A: Just make sure you avoid freezer burn by wrapping them tightly in plastic wrap and then either aluminum foil or a freezer bag Q: Will the texture and taste of the turkey still be good after freezing then thawing? A: For short term freezing they should be just fine as far as texture and taste are concerned

Output: What is the best way to thaw the turkey breasts?

Input: Consider Input: CONTEXT: You are probably stirring the pudding too much. Cornstarch starts thickening at about 205F/95C. Once the pudding has got to that point and has thickened, stop stirring, otherwise you will interfere with the starch formation that causes the thickening. Using electric beaters probably means you are missing the point when the pudding has thickened and quickly beating the living daylights out of any starch formation that has occurred.It may also be the case that you are beating so much air into the pudding that it just doesn't get hot enough to activate the cornstarch in the first place. I would use @ecnerwal's suggestion of a double boiler, along with a balloon whisk, and some patience. <sep> Q: Why won't my pudding thicken up? A: You are probably stirring the pudding too much Q: Will over stirring cause it not to thicken? A: Cornstarch starts thickening at about 205F/95C. Once the pudding has got to that point and has thickened, stop stirring Q: I've already doubled the corn starch, should I try adding even more corn starch? A: Once the pudding has got to that point and has thickened, stop stirring, otherwise you will interfere with the starch formation that causes the thickening Q: I am cooking it on hotplates, do you think that could be the problem? A: I would use @ecnerwal's suggestion of a double boiler, along with a balloon whisk, and some patience
Output: Where would I get a double boiler?