I’m trying to get that classic, high-quality crunch we used to see back in the 2019 mukbang era. Remember when everyone was experimenting with different starch blends to get that perfect sound? I’ve tried a few different things but I can never get it as crisp as the old-school videos. Does anyone have a recommendation for a specific flour or starch blend that actually holds up after frying? I'm chasing that pure, satisfying audio!