TASK DEFINITION: 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:'.
PROBLEM: CONTEXT: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized. This means that it has been mechanically emulsified to prevent the butter from separating. I don't know if the cream for creme fraiche is homogenized too before creme fraiche is made, but with your result, I'd suspect homogenization too. It won't show up on the label as an ingredient, as it is done by forcing the cream through microfilters. <sep> Q: Why might I have trouble making butter from Creme Fraiche? A: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized Q: ahh, that makes sense. what would i want to use to make sure it comes out right? A: It won't show up on the label as an ingredient <sep> FOLLOWUP_Q: but will it show up on the label as pasturized?

SOLUTION: No

PROBLEM: CONTEXT: While adding sugar syrups like corn syrup or invert syrup to ganache is fairly common, it will change the texture of the ganache. You'd end up with something more like a chocolate coating. If bitterness specifically is the problem, I'd suggest using a less bitter chocolate. Perhaps you can find something with lower cocoa solids that will have a smoother flavor without adding any sweeteners.Added from a comment since I remembered: A tiny amount of salt can also help to cover bitterness. You could try that. <sep> Q: How to sweeten ganache for a chocolate lining A: If bitterness specifically is the problem, I'd suggest using a less bitter chocolate Q: Will adding sugar make it grainy? A: While adding sugar syrups like corn syrup or invert syrup to ganache is fairly common, it will change the texture of the ganache. You'd end up with something more like a chocolate coating Q: What do you suggest I use to sweeten the chocolate? A: A tiny amount of salt can also help to cover bitterness. You could try that <sep> FOLLOWUP_Q: Is there any other important information I need?

SOLUTION: No

PROBLEM: CONTEXT: Don't most cake recipes require mixing dry ingredients first? Well, what's been done has been done.The standard professional chef way of getting lumps out of anything is to pass it through a fine strainer. In your case a standard metal pasta strainer should work. Put the strainer over a bowl, pour the batter in and use the back of a large spoon or ladle to gentle press the batter through. The lumps of sugar will be left over and you can just crush them then.Whipping the batter might work the gluten proteins in the flour which will make for a tough chewy texture. Some cakes actually take this into account and others it is bad, so be careful. <sep> Q: What can I do with batter that has lumpy sugar in it? A: you can just crush them Q: I already tried beating it on high speed, but there's still lumps, so how can I smash them all? A: In your case a standard metal pasta strainer should work Q: Is there a way to prevent this altogether? A: mixing dry ingredients first <sep> FOLLOWUP_Q: I usually do that, but are small enough lumps still a concern?

SOLUTION:
No