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Hello guys, anyone here can recommend good recipes for Korean BBQ Chicken/Beef (Kalbi/Bulgogi) ? thanks in advance!

What kind of equipment do restaurants normally use to grill their food? I'm talking about like grilled chicken teriyaki, korean bbq chicken/beef, and etc.. What do these restaurants use? And what can I use at home to replicate their delicious flavors?

What should I look for in a deep-fryer? I'll probably use it for deep-frying fried chicken and I'd like to get a result that's comparable to restaurant's. I've done some research, but I just want to get more opinions from you guys. 1. How does the wattage affect the fried food? Does higher...

Hello guys, How do I use baking soda to make fried chicken crispier? Do I just mix a certain amount with the frying flour ? Or do I have to first 'activate' the baking soda? I've heard that baking soda makes fried chicken crispier, but it has to be first mixed with water so it 'activates'...

Hello guys, Will frying in those deep-frying machines like the ones they use at Mcdonald's for their fries result in an overall better and crispier fried chicken? How does frying in those machines compare to deep-frying in ordinary sauce pans? And anyone knows what kind of equipment KFC...

Can anyone guess how to replicate these wings? very crispy wings. It's not thick like Kentucky's. It's more like Korean's. Judging from the looks, can anyone guess what flours are used or what combination of flours?

What flour(s) to use to make a very crispy chicken (more like Korean's fried chicken, not western style chicken)? maybe some ethnic flours? can anyone recommend?

If I dredge chicken in milk before coating it with the flour and deep-fry it, what effect would it have? Will I have a less crispy coating? or crispier coating? Also, will I have a thicker coating in the end? And, will it cause the chicken to brown faster?

Hello guys, anyone here can suggest a good Korean Fried Chicken recipe? those delicious super-crispy chicken wings with a thin batter. If anyone knows San Tung drief fried chicken, I'm aiming for something like that, otherwise just Korean Fried Chicken in general. Thanks!

anyone has any idea how to make Yoshinoya's Sesame Wings Recipe? Their wings are delicious, a little salty, slightly sticky, brownish, and little crisp at the edges. (I can't detect sweetness, but I suspect they used a little honey to make it slightly sticky?) I'm also not sure if they fried...

Hey guys, I'd like to experiment with making a waffle, and I'm looking for a good waffle recipe for: 1. Belgian waffles (crispy on the outside, soft inside) 2. Thin crispy waffles I'm completely new to waffle-making, so please feel free to share any tips or techniques that are critical in...

Hey guys, I tried to make my own crepe, but not matter how many times I tried altering the ingredient amount, it always tastes more like pancake. It also tastes too moist. I've managed to reduce the thickness by adding water, but still it tastes too moist. How do I make it more crepe-like...