instruction:
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:`.
question:
CONTEXT: Most chicken (or turkey) stock recipes are meant to be fairly neutral in flavor so they can be used in almost any dish. In many culinary traditions, especially those of European tradition, black pepper is appropriate in almost any savory dish.Cloves are an extremely strong and aggressive flavor, which is not traditional in these cuisines.While you could certainly use it in your stock, it would give that warm clove aroma, and you would then want to use the stock only in dishes where that is appropriate.Instead, I would stick to neutral flavors, and if you want clove flavoring, do it when preparing the final dish, not he fundamental stock. You can simmer enough stock for the whatever dish you are making with a few cloves while you are doing your prep on the dish to infuse it, if needed.  <sep>  Q: Can I Use cloves in stocks/broths?
answer:
Yes


question:
CONTEXT: I'm sorry to say this, but I think prevention is the best answer. Once you're vegetables freeze things happen at the cellular level that changes the nature of the vegetables. For example, ice crystals pierce cell walls which destroys some of the structure, which is responsible for the crispness and crunch of the vegetable. I don't think there is really a way to "fix" this, once it happens.That said, cooking does something similar to vegetables. Cooking destroys cell walls, which is why cooked carrots are so much softer than raw carrots. I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen.  <sep>  Q: How do i recover vegetables that get "refrigerator crisper chill"? A: I don't think there is really a way to "fix" this, once it happens  <sep> FOLLOWUP_Q: Can I use them for things like stew?
answer:
Yes


question:
CONTEXT: I've never tried steaming bok choy, but yes, the ribs and leafy bits cook at different speeds.For stir frys I trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs. I slice the ribs into about 5mm / 3/16" slices, and add them towards the end; the leaves I cut into ribbons (perpendicular to the ribs), and stir them in at the last second, so they barely cook. The center I just chop the top off the leafy bit, and slice the more rib-like bits a litte larger than the rest of the ribs (they're thinner, so cook faster).As I've never tried steaming it, and I don't tend to cook in bags (except for silver turtles when camping), this is going to be a complete guess. Now, it tastes fine al dente, so you could leave the ribs as large as I use for a stir fry, but en papillote tends to be fancier cooking, so I'd probably try for maybe 1/6" slices or a little thicker (maybe 2-3mm), and if you had a mandoline so they all came out even, that'd be great. I'd still cut the leaves into ribbons, just because it's easier to eat than a huge intact leaf.I'd assume that the leaves would cook at a similar rate as spinich, and the ribs closer to fennel, if that helps at all.  <sep>  Q: How should I prepare Bok Choy before I cook it? A: trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs  Q: Ok. How should I cook the Bok Choy after I prepare it? A: stir them in at the last second, so they barely cook  Q: Will the leaf cook faster than the rib? A: I'd assume that the leaves would cook at a similar rate as spinich, and the ribs closer to fennel  <sep> FOLLOWUP_Q: What other foods would you recommend I prepare with Bok Choy?
answer:

No


