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:'.

Example Input: CONTEXT: The overcooked exterior and undercooked interior indicates that your oil temperature is too high or your fritters are too large. You should be able to solve your problem by frying at a lower temperature and/or making the fritters smaller. 340F-360F seems to be the temperature used by many recipes for fritters. <sep> Q: Why are my apple fritters too doughy in the center? A: You should be able to solve your problem by frying at a lower temperature and/or making the fritters smaller Q: Will they still have a crispy outside? A: The overcooked exterior and undercooked interior indicates that your oil temperature is too high or your fritters are too large
Example Output: Ok, and making them smaller won't make them dense?

Example Input: CONTEXT: I make bacon and other cured meats frequently. I find that the amount of liquid released from pork belly varies. That is not a useful measure of how the cure is proceeding. Bacon, in particular, is usually cooked after the cure, so I don't worry too much. I use the salt-box method, coat the belly in cure mixture, place in large zip lock, place in container slightly larger than belly and put in fridge. Flip every day or so for a week. What I look for next is a firming up of the belly. I pinch it. If it has firmed up after a week, I move on to hot smoking (or you could use your oven). If it still feels soft, I give it another day or two. <sep> Q: How much juice should come out when I'm curing pork belly? A: I find that the amount of liquid released from pork belly varies
Example Output: My latest batch has extracted less than half of the juice of the first two. Is this normal?

Example Input: CONTEXT: The sugar is mostly just for flavor. I use sugar when making pickled beets and eggs, but don't use it in my dill pickles or pickled peppers and onions. It just depends on if you are trying for a sour, sweet and sour, or sweet pickle (note that there is no vinegar in many fruit pickles).Before you decide to run off and leave out the vinegar, however, I would note that for pickling safety purposes there has to be enough acid to keep botulism causing bacteria from forming and peppers are a low acid vegetable. If you wanted to eliminate the vinegar, you'd have to move to pressure canning. <sep> Q: What's the purpose of sugar in a pickling solution? A: The sugar is mostly just for flavor
Example Output:
Does is affect the preservative qualities?