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:`.
One example: CONTEXT: Milk won't help you - it's mostly water, and gluten develops from flour (more accurately, specific proteins in flour) and water.The way to reduce gluten development is to incorporate more fat into the batter. Lipids are hydrophobic and will prevent further hydration of the glutenin.Using a lower-protein flour will also help. If you're not already using cake flour, the reason it's called cake flour is because of the lower protein content.That being said, have you actually tried leaving the batter coarse? Just because the batter is lumpy does not mean that the cake will have big lumps. The entire mixture is wet, so unless you leave huge lumps of dry flour in the batter, you won't end up with a lumpy cake. There's a difference between don't overmix and don't mix - you're supposed to mix enough to incorporate, just don't try homogenize it. <sep> Q: How can I avoid lumps in the cake? A: have you actually tried leaving the batter coarse? Just because the batter is lumpy does not mean that the cake will have big lumps Q: No, I haven't. I'll try that next. Is it safe to add more milk into the batter? A: Milk won't help you - it's mostly water, and gluten develops from flour (more accurately, specific proteins in flour) and water.
Solution is here: What can I add to make it more softer and avoid hardening?
Explanation: This conversation is about the process of preparing cakes and how lumps can be avoided in it. The question asked is relevant as it is on the same topic and it asks how to avoid hardening of cake. This is also a followup question of the last conversational question and answer about adding more milk into the cake batter.

Now, solve this: CONTEXT: There are many variables here that may or may not caused OP's problem.The Pan sounds as it might not have been hot enough. How hot was quite hot, how long could you hover your hand above the pan? Did you notice any change to the oil once you added it to the pan, did it streak, did it start to smoke?[Personally I tend to oil the meat before placing into the pan.]I think the main flaw is the frying for a minute on each side, at the temperature you had, that cooking time was too low. Maybe 2-4 minutes on each side. A medium should have a lot more heat penetrate the edges and allow that heat to transfer and cook the steak off the heat.That's an acceptable blue/rare steak though.  <sep>  Q: What happened to my steak? A: re ar 
Solution:
I have trouble cooking a steak medium, do you have any tips?