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: I'd avoid a coagulant if you can, it will likely keep this dense on whats already a rather dense sounding dish.Personally, I'd beat loads of air into your sour cream/cream cheese mixture and serve a small whipped dollop of it. It will keep it light and still offset your spiciness a little. If the pork chili is the star, keep it complimented but not complicated. <sep> Q: What kind of cooling garnish is like ice cream but doesn't melt? A: Personally, I'd beat loads of air into your sour cream/cream cheese mixture and serve a small whipped dollop of it Q: Do you think that would go well with chili? A: It will keep it light and still offset your spiciness a little <sep> FOLLOWUP_Q: How do I go about beating air into sour cream?
answer:
small whipped

question:
CONTEXT: Back meat on poultry tends to be rubbery, inaccessible, and there is relatively little of it. The meat is almost like other dark meat but is found only in thin sheets. Also since, during tradition roasting the back meat is down in the pan, it tends to be less cooked than is pleasant for dark meat.It isn't practical to try and carve it because it is a ton of effort for just a little bit of not-very-good meat. After carving off the major cuts I will use my hands to pull off any useful scraps- including some of the larger pieces of back meat. I save these pieces for my standard poultry scraps applications: pie, soup, and enchiladas.Whatever is left gives up it's goodness into the broth when the carcass is boiled and is then fed, with the spent carcass, back to the chickens. <sep> Q: Why do instructions for carving a chicken disregard the back? A: Back meat on poultry tends to be rubbery, inaccessible, and there is relatively little of it. The meat is almost like other dark meat but is found only in thin sheets <sep> FOLLOWUP_Q: Keep it for myself?
answer:
It isn't practical to try and carve it because it is a ton of effort for just a little bit of not-very-good meat

question:
CONTEXT: There are a couple of things you can do to prevent sugar crystallising. You can add some glucose syrup, or you can 'invert' the sugar by adding some acid, namely cream of tartar. Both should be readily available, online if not at your supermarket. Cream of tartar is also useful when making meringue. <sep> Q: How can I prevent simple syrup from crystallizing? A: ou can add some glucose syrup, or you can 'invert' the sugar by adding some acid, n <sep> FOLLOWUP_Q: what sort of acid would you recommend?
answer:
cream of tartar