instruction:
Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.
question:
CONTEXT: Wrapping food in plastic wrap before refrigerating has a few obvious benefits:1) keeps the food from drying out in the fridge.2) prevents odors (garlic, onions, fish, etc.) from transferring between the item in question and everything else in the fridge.3) keeps crumbs, extraneous particles from falling into the food. If there were a lot of mold/microbe life already proliferating in the other refrigerated goodies, it might even serve to slow down slightly their penetration into your new leftover food on intra-fridge air currents (...ovbviously I'm reaching here)But no, you don't have to use the plastic wrap; it's just a custom.  <sep>  Q: Do I need to seal the food with food wrap before put them in the fridge?###I've always seen friends putting leftover, cooked food in the fridge with food wrap. ### I asked them why they are doing it and they don't even know why they are doing it. ###It is necessary to put just cooked food in the fridge with food wrap? A: Wrapping food in plastic wrap before refrigerating has a few obvious benefits  Q: such as? A: 1) keeps the food from drying out in the fridge.2) prevents odors (garlic, onions, fish, etc.) from transferring between the item in question and everything else in the fridge  Q: I see. ###So you recommend sealing it with food wrap? A: But no, you don't have to use the plastic wrap; it's just a custom.  <sep> FOLLOWUP_Q: what do you suggest?
answer:
keeps crumbs, extraneous particles from falling into the food. If there were a lot of mold/microbe life already proliferating in the other refrigerated goodies


question:
CONTEXT: Definitely egg white seepage, by the looks of the shape of it you've either over whipped the egg whites OR let them sit for too long before cooking which meant they spilt slightly before going in the oven.Another possibility is the oven wasn't hot enough to begin with OR the environment (kitchen) was too warm. When ever I've cooked meringue I've had the oven on 180 for 10min then turned it off and left the meringue in undisturbed over night. Never had any issue's that way. The only time I've had seepage is when I've beaten my eggs then got disturbed by a check coming on and having to leave the whites for 5-10min before shaping and cooking...  <sep>  Q: What's this odd stuff coming out of my meringue? A: Definitely egg white seepage  Q: What would cause it? A: you've either over whipped the egg whites OR let them sit for too long before cooking which meant they spilt slightly before going in the oven  Q: but I also added some vanilla, probably a bit extra sugar, and baked them at 185 instead of 200 with the door open. A: When ever I've cooked meringue I've had the oven on 180 for 10min then turned it off and left the meringue in undisturbed over night  <sep> FOLLOWUP_Q: Do you have any other tips?
answer:
Another possibility is the oven wasn't hot enough to begin with OR the environment (kitchen) was too warm


question:
CONTEXT: Ribs should not be cooked with direct heat, generally. The directions on the meat are VERY defective. You should turn the left burner on, and put the ribs in the right side of the grill. You should cook at a temperature between 250-300F, typically for 4-5 hours. They're done when the meat pulls back from the bone and when you can easily tear the meat between bones, not when they hit a certain temperature. Check out amazingribs.com, and also get your money back. The instructions on the packaging border on fraud.  <sep>  Q: I burn my ribs to a crisp, what does "medium high" mean? A: You should cook at a temperature between 250-300F  Q: Where should I put the ribs on the grill without them catching on fire? A: You should turn the left burner on, and put the ribs in the right side of the grill  Q: So I shouldn't cook them directly on the flame? A: Ribs should not be cooked with direct heat, generally  Q: oh Okay, I got a new grill and seems like I am just burning food, how long should I cook the ribs to not burn them? A: typically for 4-5 hours  Q: oh wow, okay so I guess I should ignore the instructions from the package? A: The instructions on the packaging border on fraud  <sep> FOLLOWUP_Q: Good to know, it says 12 -15 minutes on each side and then indirect heat for an hour, so yeah, how many hours should I do on each side with your method?
answer:

typically for 4-5 hours. They're done when the meat pulls back from the bone and when you can easily tear the meat between bones, not when they hit a certain temperature


