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: You cooked it at too low a temperature. Sous vide is intended for meat where you want the protein to remain tender. It shouldn't have any sinews. Think chicken breasts, or the long filet along the spine of a pig. This meat gets nicely cooked at 60-65C (depends on the animal), and tough and dry above that. Meat marbled with sinews has to be cooked at a temperature where the sinews (collagen) melt into gelatin. This happens at about 70C at least, and takes hours. Since the muscle fibres are already toughened at that temperature, there is no reason to hold it low; you can put it at full boil in a normal pot and cook it there, you just have to wait long enough. In theory, you could do it in a sous vide bath too, but you won't get any of the benefits sous vide gives to tender meat. <sep> Q: My sous vide chicken is tough and stringy - did I cook it too long, or too little? A: You cooked it at too low a temperature Q: What temperature should I cook chicken breast at? A: This meat gets nicely cooked at 60-65C <sep> FOLLOWUP_Q: Is that the same temp you should cook chicken legs and thighs at?

A: No
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Q: CONTEXT: My understanding is that what many people call white chili would be considered a green chile stew in a place like New Mexico. It's not red in color because it doesn't have any significant amount of dried red chile in it--it gets whatever heat and chile flavor it has from green chile, which doesn't color the stew significantly.As to defining chili, I think you could work on a definition forever. Apart from the notion that a chile is the pepper, which is the main ingredient, and chili is the dish, I don't like to define it too carefully (of course, New Mexicans think the dish is chile too, but what they have is different from Texas chili, even when they use red chiles). I think chili is a stew, though. Most stew isn't chili, but all chili is stew. And I believe that for most people to accept what you're making as chili, it would have to include a significant dose of dried red chile powder.So if you can accept the validity of white chili at all, and what you're making has almost all green chiles and very little red chile, then I'd say you're making a white chili. Or a green chile stew--which would be my preferential term in this case. <sep> Q: What makes white chili white? A: it doesn't have any significant amount of dried red chile in it Q: What ingredients oes white chili lack that is normally in regular chili? A: a significant dose of dried red chile powder <sep> FOLLOWUP_Q: In white chili, mis broth substituted for tomatoes?###

A: No
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Q: CONTEXT: The brown color of the stock comes from the cooking method, not the kind of bones, a chicken stock cooked in the "brown stock" method can be as dark as what we expect beef stock to be.Roasting the bones was a good start; but you also need to brown the vegetables, either with the bones for the last half hour or in a pan on the stovetop.One of the most important parts of brown stock is to add tomato to the vegetable mix, either finely diced or more often tomato paste. Cooking the tomato to a dark brick red will round out the components needed to make a very dark stock. Whether you roast all the ingredients together in the oven or separate the vegetables to the stove; deglazing everything as you did helps the flavor, color, and of course makes cleaning the pans easier :) <sep> Q: Why did my brown beef stock end up yellow? A: The brown color of the stock comes from the cooking method, not the kind of bones, a chicken stock cooked in the "brown stock" method can be as dark as what we expect beef stock to be <sep> FOLLOWUP_Q: So how an I keep it from turning yellow ?

A:
Yes
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