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:`.
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.
Example solution: What can I add to make it more softer and avoid hardening?
Example 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.

Problem: CONTEXT: Substitution in preserved foods are generally considered unsafe. Food chemistry is a complicated affair, and cooking is inherently imprecise. Sure, you can find a way to reduce the pH to that of the original recipe. But a salami is a fermented food. Your pH might be the same, but other things will change, for example the composition of the available sugars, and you can catch a different strain of bacteria. Safe preservation recipes have either been extensively tested in a lab, or used for centuries. Making a small change can destroy the delicate balance which leads to a tasty, safe food. The solution here is to look for another recipe, one which is safe but does not contain wine. For something as risky as cured meat, I'd suggest not getting some random recipe off the Internet, but choosing from a book, or maybe from the blog of a known, respectable author. This way, you get both good taste and safety, things which are hit-and-miss when making your own substitutions.  <sep>  Q: What can you substitute for wine when making homemade salami? A: The solution here is to look for another recipe, one which is safe but does not contain wine  Q: Most of the recipes I found use wine. Would citric acid work as a replacement? A: Substitution in preserved foods are generally considered unsafe  Q: So is the wine used as a preservative? A: For something as risky as cured meat, I'd suggest not getting some random recipe off the Internet, but choosing from a book, or maybe from the blog of a known, respectable author  Q: If the recipe calls for wine would a non alcoholic wine work? A: Food chemistry is a complicated affair, and cooking is inherently imprecise 

Solution: Do you know of a book or a blogger that is alcohol free for me to look up some recipes for salami?