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: Yes that's exactly what it means, apply salt to the steak. You shouldn't coat it, but you should apply salt very liberally. It's actually hard to over-salt a steak; many inexperienced cooks actually underseason the steak.I suggest about 1 tsp per side for a good ribeye. Salt it about 10-15 minutes prior. <sep> Q: What does it mean to 'salt' a steak prior to frying? A: exactly what it means, apply salt to the steak. You shouldn't coat it, but you should apply salt very liberally Q: Is there any thing else I should use to season the steak with? A: I suggest about 1 tsp per side for a good ribeye. Salt it about 10-15 minutes prior <sep> FOLLOWUP_Q: Is there anything else I should know about seasoning a steak?
[A]: Yes

[Q]: CONTEXT: Wooden blocks are ideal for knife storage because they keep the blades dry (the wood absorbs some of the humidity in the air), preventing rusting. The motion of inserting and withdrawing blades over wood will not noticeably dull them, because you're not actually cutting the wood or indeed even applying any pressure as you do so.A good tip is to use a good quality steel to sharpen your knives with just one or two passes on each side before each use. Wash them with hot water by hand, avoiding dishwashers unless you like replacing your knives annually, then return them to the block once they're fully dried. <sep> Q: Does putting knives in a wooden block blade down wear out the blade? A: The motion of inserting and withdrawing blades over wood will not noticeably dull them, because you're not actually cutting the wood or indeed even applying any pressure as you do so <sep> FOLLOWUP_Q: But I know that when I whittle, cutting the wood wears the blade of a knife down very, very quickly...I wonder why this is different?
[A]: No

[Q]: CONTEXT: For the same reason that fast food burgers are often dry :) When beef hits high heat, the juices go in the opposite direction. This is why when pan-frying a steak, you know it's close to medium rare once you see the juices start to come through the top. The fat in burgers does the same thing, it moves away from the heat source, and back into the rest of the meat. That's just what happens when meat cooks and constricts. Many fast food joints use a double grill (you pull an inverted flat top down on top of the burger on the flat top). Whoops, there goes practically everything moist in the 3 or so minutes they cook them.Using steam, you make this a much gentler process. As the patty is cooking from the top and bottom and sides at once, but with a more gentle heat, the fat (and some juices) come out instead of going to hide on the other side of the patty that isn't on a heat source. <sep> Q: How does adding water to the pan help the burger become better ? A: Using steam, you make this a much gentler process. As the patty is cooking from the top and bottom and sides at once <sep> FOLLOWUP_Q: are there any other tips for making the perfect burger ?
[A]:
Yes