[{"data":1,"prerenderedAt":53},["ShallowReactive",2],{"category-cooking-science":3},{"category":4,"videos":11},{"id":5,"name":6,"slug":7,"emoji":8,"color":9,"featured":10},178,"Cooking Science","cooking-science","🔬","#4A90D9",false,[12,24,32,41],{"id":13,"code":14,"youtubeVideoId":15,"title":16,"description":17,"youtubeDuration":18,"youtubeIsShort":10,"contentType":19,"channel":20},1013812,"k357i8","rxOJQjxKPiM","Why Your Oven's Dial Lies — And How Surface Temperature Cooking Fixes Your Roast","Chris Young reveals why the temperature you set on your oven dial isn't the actual cooking temperature your food experiences. He explains the science of surface evaporative cooling and demonstrates a simple probe thermometer technique to achieve edge-to-edge perfectly cooked roasts — no sous vide machine required.","PT3M1S","TECHNIQUE_AND_TIPS",{"name":21,"slug":22,"avatar":23},"Chris Young","chris-young","https:\u002F\u002Fyt3.ggpht.com\u002FL1sfUAUy6vX3ziYonJBXZ-hHGQ8phtp_hTNF_f4QMWxGXGD_NepR5KXVVEiLvyjMNWoGqNCS=s800-c-k-c0x00ffffff-no-rj",{"id":25,"code":26,"youtubeVideoId":27,"title":28,"description":29,"youtubeDuration":30,"youtubeIsShort":10,"contentType":19,"channel":31},1013811,"4n5e7c","YTzUMwbb4KI","How Restaurants Dry-Age Chicken for 3 Days to Achieve Shattering-Crisp Skin","Chris Young reveals the restaurant secret behind truly crispy roast chicken: dry-aging the bird in the fridge for several days to reduce skin moisture from 60% to 40%. He explains the food science behind how dehydrated skin forms a waterproof glass-like structure when roasted at high heat, and shares practical tips on temperature, resting, and avoiding steam-ruining vegetables.","PT3M11S",{"name":21,"slug":22,"avatar":23},{"id":33,"code":34,"youtubeVideoId":35,"title":36,"description":37,"youtubeDuration":38,"youtubeIsShort":10,"contentType":39,"channel":40},1013809,"9x2lcx","YFpnNixm5Vs","The Physics Behind Flipping Your Steak Every 30 Seconds — Peak Power vs. Average Power Explained","Chef and food scientist Chris Young conducts a controlled experiment comparing the classic single-flip steak method against flipping every 30 seconds, testing both 1-inch and 2-inch thick steaks. Using precision induction cooking and a multi-sensor thermometer, he demonstrates why frequent flipping produces a more even cook and better crust — and breaks down the heat transfer science that explains why. A must-watch for anyone serious about steak technique.","PT14M1S","FOOD_SCIENCE",{"name":21,"slug":22,"avatar":23},{"id":42,"code":43,"youtubeVideoId":44,"title":45,"description":46,"youtubeDuration":47,"youtubeIsShort":48,"contentType":39,"channel":49},1005125,"26in7o","PbZ4_2RSRfI","Why Restaurant Wok Hei Is Almost Impossible to Recreate at Home","Ethan Chlebowski breaks down the science behind 'wok hei' — the smoky, charred flavor that makes restaurant Thai and Chinese stir-fry taste better than homemade. The video explains how commercial burners ignite and vaporize oil molecules, driving the Maillard reaction and caramelization at intensities a home stove simply can't match.","PT17S",true,{"name":50,"slug":51,"avatar":52},"Cook Well w\u002F Ethan Chlebowski","cook-well-w-ethan-chlebowski","https:\u002F\u002Fyt3.ggpht.com\u002F1iZD5RkJ-jP_BRPGWrTIuVTCdQb9RT-cg58YzSIcjDMHcNJyy6nU8EKCCoQe0yX-u4qxowcgNgI=s800-c-k-c0x00ffffff-no-rj",1778181063237]