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:`.
Input: CONTEXT: I may be wrong but I'll give it a shot.When you heat chicken (or any other muscle for that matter) it tenses up. As it tenses up it is essentially squeezing juices out, because all the fibres are closer together. Just think what happens when you slice a rare steak without letting it rest, there will be blood everywhere. In general I believe boiling anything is bad practice. A slow simmer maximum is required to retain all the desired qualities. Hence the saying "low and slow" which I take quite literally band apply to just about everything culinary wise. From cooking stew to proving bread, the longer the better. Edit:I wrote that then went in the shower and remembered pasta & potatoes, so maybe low and slow unless it's a starchy carbohydrate. Or if you are searing, but often a blazing hot seat is accompanied by a nice rest.  <sep>  Q: Why does my chicken go dry when I boil it? A: When you heat chicken (or any other muscle for that matter) it tenses up. As it tenses up it is essentially squeezing juices out, because all the fibres are closer togethe  Q: This may seem a silly question,###but it has always stricken me as odd that chicken should dry out when I boil it in water. A: In general I believe boiling anything is bad practice  <sep> FOLLOWUP_Q: Intuitively it just seems weird, but thinking about this a bit while cooking just now, it also makes little sense to me from a basic physics point of view.

Yes