TASK DEFINITION: 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:'.
PROBLEM: CONTEXT: I believe that 'English Breakfast Tea' is a very broad definition and doesn't refer to an exact blend; each manufacturer has their own version of it. I would say that English Breakfast Tea often includes Assam, but as your Wiki source suggests it also contains other teas. Therefore Assam is a separate tea. <sep> Q: Is English Breakfast Tea the same as Assam Tea? A: I believe that 'English Breakfast Tea' is a very broad definition and doesn't refer to an exact blend

SOLUTION: Is it true that I need Assam tea for brewing a good cup of Chai Tea?

PROBLEM: CONTEXT: Assuming you didn't do some kind of "flavor injection" treatment, there is absolutely no reason why one part of a bird would taste radically different from another. I'm going to go with "Bad Duck."Cooking the bird slowly seriously reduces the possibility of a "hot spot" causing some kind of local taste variance. Breast meat will become overdone at the point where dark meat is still tasty, but that wouldn't explain smell or taste, and unpleasant smells are almost always related to bacterial issues.If it was discolored, it could have been local bruising, which would cause some taste issues, but, again, wouldn't explain the smell. <sep> Q: I tied cooking a duck and the smell was terrible, what happened? A: I'm going to go with "Bad Duck Q: My wife complained about the horrible taste of the breast, while I was happily eating the leg, wouldn't it all tast bad? A: Breast meat will become overdone at the point where dark meat is still tasty, but that wouldn't explain smell or taste, and unpleasant smells are almost always related to bacterial issues Q: I tried cooking it a low temperature, but for a longer time, was this wrong? A: Cooking the bird slowly seriously reduces the possibility of a "hot spot" causing some kind of local taste variance

SOLUTION: I did not turn the duck, should I have?

PROBLEM: CONTEXT: For protection against heat, you can stabalize the milk with starches. (eg, a white sauce made with milk won't curdle, even if you boil it). I unfortunately don't know how much you'd have to add, and of course, it'll end up affecting the texture of your soup).For soups, you're likely better off making a corn starch/milk slurry before adding the milk, so you don't have to cook it like you would flour to get rid of the raw flour taste.You may also want to consider the heat that you're cooking the soup at -- you likely want a low simmer, not a full boil. <sep> Q: If I'm using milk as an ingredient in soup, how can I prevent it from curdling? A: For protection against heat, you can stabalize the milk with starches. (eg, a white sauce made with milk won't curdle, even if you boil it

SOLUTION:
Many chicken stock based soups use milk, but they curdle. How can I offset this?