TASK DEFINITION: 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:`.
PROBLEM: CONTEXT: Use part of the shell you just cracked to scoop it up; it will attract the broken bit.Also, if you frequently end up with bits of shell in your eggs, you should revise your cracking technique. Eggs should be cracked on a flat surface (countertop or plate) not a sharper surface like the edge of a bowl.  <sep>  Q: I was wondering how to remove bits of egg shell from a cracked egg? A: Use part of the shell you just cracked to scoop it up; it will attract the broken bit  Q: Is there anyway I could do to prevent these egg shells from getting in the egg in the first place? A: if you frequently end up with bits of shell in your eggs, you should revise your cracking technique  Q: Well how should I crack them then? A: Eggs should be cracked on a flat surface (countertop or plate) not a sharper surface like the edge of a bowl.  <sep> FOLLOWUP_Q: Are there any tools I can use that would help me crack them?

SOLUTION: No

PROBLEM: CONTEXT: Presumably you are experiencing rancidity, due to oxygen.While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion.A different type of bag (an "oxygen barrier" bag material) or package (glass jar, or metal can) and, in addition, (based on other packaging I have seen) oxygen absorbing packets inside the bag may be required for long shelf life. Either alone would probably extend the shelf-life somewhat.  <sep>  Q: Why do my cashews smell after 2-3 months? A: Presumably you are experiencing rancidity, due to oxygen  Q: We back them with polypropylene pouches with nitrogen flushing. Could there be any other issues than rancidity? A: While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion  Q: What can I do to stop this diffusion? A: A different type of bag (an "oxygen barrier" bag material) or package (glass jar, or metal can  <sep> FOLLOWUP_Q: What is the cost of something like this?

SOLUTION: No

PROBLEM: CONTEXT: I haven't seen your recipe, but from looking at others, steamed pudding takes on the order of a couple hours of steaming. Doing it in the oven won't be any faster or less boring than steaming it - it may even be slower, since heat transfer from steam is pretty efficient. 45 minutes at 120Â°C would probably leave it undercooked, and if you cook at a higher temperature, you'll be missing the point - steaming for a long time lets it cook slowly and more evenly. You could work out how to cook it hotter and faster, but it wouldn't be a steamed pudding anymore, it'd be a "normal" pudding.If you want to do it in the oven, you should use a water bath to keep it from getting too hot - put the vessel with the pudding into a larger vessel, and add water to come most of the way up the sides of the pudding. Then you can increase the temperature of the oven, perhaps to 150-175Â°C, without overheating the pudding. But I doubt you'll be able to get the cooking time very much less than the original cooking time with steam without significantly changing the results.Finally (thanks Elendil), steaming helps keep the pudding moist, and an oven even with a water bath is not a terribly humid environment, so it might still be drier than desired. Covering tightly, and possibly adding a tiny bit more liquid, might help with that.  <sep>  Q: Is it okay to bake caramel pudding rather than steaming it? A: steaming helps keep the pudding moist, and an oven even with a water bath is not a terribly humid  Q: What if i put a pan of water in the oven? A: adding a tiny bit more liquid, might help with that  Q: What temperature do you recommend? A: you can increase the temperature of the oven, perhaps to 150-175Â°C  Q: Would the time be more or less than if ###I### steamed it? A: steamed pudding takes on the order of a couple hours of steaming  <sep> FOLLOWUP_Q: So If i bake it instead would I cut the time in half?

SOLUTION:
Yes

