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:`.

[Q]: CONTEXT: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water) - making frape though, not garlic foam:) Foam will more easily form in soft water as you can easily test with a piece of soap. If you have hard tap water you could try using boiled water (some of the chalk in the water will react and leave a residue on the bottom of the pot) or bottled water with pH 7 (neutral). Another idea would be to add just enough acid for neutralisation but I imagine that could be a bit tricky and you'd risk the milk curdling so I wouldn't recommend it.  <sep>  Q: Why was there not enough foam in my garlic foam with soy lecithin? A: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water) - making frape though, not garlic foam  Q: This was my first attempt at making a foam using soy lecithin do you think that will help? A: If you have hard tap water you could try using boiled water (some of the chalk in the water will react and leave a residue on the bottom of the pot) or bottled water with pH 7 (neutral 
[A]: I got a bit of foam on top but there wasnt a lot of it. It felt like a waste of a lot of milk. How much foam should I be expecting?


[Q]: CONTEXT: Yes, you can definitely use UHT milk in bread. UHT is not usable for some applications, because its proteins have been changed by the heat. But in bread, you don't need the proteins from the milk. Bread recipes include milk to make the dough richer, so it is mostly the fat content that matters. Using UHT won't change anything in the dough structure. I even think that the usual unpleasant taste won't be noticeable, but I am not so sure about that. Still, it gets diluted a lot in dough, so if you can drink UHT as-is, you shouldn't have a problem with the bread taste.  <sep>  Q: Can I bake bread with long-life milk? A: you can definitely use UHT milk in bread  Q: What is UHT milk?###My normal breadmaker recipe uses milk as the main liquid ingredient. Normally I use fresh semi-skimmed milk for this and get great results. A: UHT is not usable for some applications, because its proteins have been changed by the heat. But in bread, you don't need the proteins from the milk  Q: Is this an acceptable substitute on its own? A: Using UHT won't change anything in the dough structure  Q: is there a way I can tweak the recipe to work better with this milk? A: it gets diluted a lot in dough, so if you can drink UHT as-is, you shouldn't have a problem with the bread taste 
[A]: Any other suggestions I can try?


[Q]: CONTEXT: Yes, you can freeze parmesan cheese. Even without freezing, Parmesan is very durable since the low water and high salt content prevents mould from growing. The younger varieties may be more prone to mould growth (having a higher water content), but I've kept ripe Parmesan (30-36 months) for at least a year in the fridge without problems (and it would probably have stayed good much longer). Just remember to keep it wrapped in paper, not in a sealed plastic container to prevent a buildup of condensation.  <sep>  Q: Can I freeze Parmesan? A: you can freeze parmesan cheese  Q: How long can I keep it for? A: Even without freezing, Parmesan is very durable since the low water and high salt content prevents mould from growing 
[A]:
How is the taste/texture affected?


