instruction:
Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.
question:
CONTEXT: Are you absolutely certain that the "grittiness" is caused by the cheese not melting, and not because the sauce is curdling? If you cook it too long or too fast, that is what will happen.If you must use the Kraft stuff (personally, I think it has no flavour compared to real Reggiano), try melting the cheese on low heat in a very small amount of cream first, before you add it to the main sauce pan. If it's still gritty, either it's curdling or you need to use a better cheese. <sep> Q: How can I make cheap, smooth homemade Alfredo sauce? A: try melting the cheese on low heat in a very small amount of cream first, before you add it to the main sauce pan <sep> FOLLOWUP_Q: Is that with the pre-shredded cheese?
answer:
If you must use the Kraft stuff (personally, I think it has no flavour compared to real Reggiano

question:
CONTEXT: Egg-whites in a carton are usually pasteurized. Pasteurized eggs are not great for meringue because the heat from the pasteurization process negatively affects the proteins in the whites that make for good meringue. With a lot of whipping (and more cream of tartar or other stabilizers) pasteurized egg whites (whether from pasteurized eggs or from cartons) can make meringue though it most likely won't be as stiff as those from non-pasteurized eggs.I would suggest getting regular eggs and trying to use the left-over yolks for something like creme brulee. <sep> Q: Can I make meringues with commercial egg whites? A: Egg-whites in a carton are usually pasteurized <sep> FOLLOWUP_Q: Aren't all eggs pasteurized?
answer:
I would suggest getting regular eggs and trying to use the left-over yolks for something like creme brulee

question:
CONTEXT: Lime juice isn't going to make it less spicy, if anything I've found it accentuates the spiciness a bit although I'm not sure of the mechanism. It could be that the acidity frees up more capsaicin compounds (what makes hot food hot), or wakes up your taste buds more. Most likely you have simply added a weak jalapeno. Peppers of the same variety can vary in heat strength quite a bit depending on the where and how it was grown, although you'll get weak and strong peppers from the same plant. You can make up for the lack of spice by adding more jalapeno or a bit of hot chili powder. <sep> Q: Does lime juice make jalapenos less spicy? A: Lime juice isn't going to make it less spicy, if anything I've found it accentuates the spiciness Q: Why would my guacamole be less spicy after I add lime juice, then? A: Most likely you have simply added a weak jalapeno <sep> FOLLOWUP_Q: Is there a way to ensure the guacamole is spicy without adding too many jalapenos?
answer:
You can make up for the lack of spice by adding more jalapeno or a bit of hot chili powder