TASK DEFINITION: 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:'.
PROBLEM: CONTEXT: Brining is great to begin with. Use a bone-in, skin on chicken breast. Once it's done you can remove the skin and carve off the bone if you like.Also, set up 2 heat zones in your grill (either by banking your coals or by turning off a gas burner). Brown it for a few minutes over the hot zone, then transfer to the cooler zone to finish cooking, until temp comes to 165-170 degrees.Then remove from heat and wait at least 5 minutes to slice. <sep> Q: How do you keep chicken breast juicy when grilling? A: Brining is great to begin with

SOLUTION: wouldn't that result in a salty taste?

PROBLEM: CONTEXT: Honestly, all three of those will crisp up very quickly, and just about any ratio will produce a crispy end product. The blend may be for textural reasons; potato starch is typically very fine and produces a tempura-like shell, while rice flour can have little bits of individual rice grains which produces a "chunkier" texture.I probably wouldn't try to use pure starch as it will brown and burn very easily, but you probably don't even need all three ingredients. Personally, I'd start with a 50/50 blend of potato starch and rice flour and adjust from there. You could use tapioca starch instead of potato if it's easier for you to find locally, but definitely keep rice flour in the mix. <sep> Q: what flour Blend should I use for Seoul Chicken? A: just about any ratio will produce a crispy end product Q: The chef in https://www.youtube.com/watch?v=CD97u0OUbBo uses a blend of tapioca starch, potato starch, and rice flour for his dredge. A: potato starch is typically very fine and produces a tempura-like shell

SOLUTION: Any ideas what ratio would be optimal for getting a crispy wing?

PROBLEM: CONTEXT: I think on some level you'll just get what you get with something hard like an almond. A really really sharp knife with a thin blade can help, but you can only do so much. My hand-cut ones are always a bit on the raggedy side.When using a food processor, try smaller batches to leave bigger or more consistent pieces. You don't have to pulse as long to get everything broken up, so you get less that's ground to nothing. Do a small batch for a short chop, dump 'em out, do another.As to how to do slivered or sliced almonds, I always figured that they started with blanched almonds (which are less crisp in my experience) or maybe even raw ones and then roasted them after cutting to crisp them up. You might experiment with blanched or unroasted almonds and see if you get a better result with a knife. <sep> Q: How can I take apart almonds? A: A really really sharp knife with a thin blade can help, but you can only do so much. My hand-cut ones are always a bit on the raggedy side Q: what is the correct knife to use A: a food processor

SOLUTION:
wont that make the peices too small?