[{"data":1,"prerenderedAt":32},["ShallowReactive",2],{"category-copycat-takeout":3},{"category":4,"videos":11},{"id":5,"name":6,"slug":7,"emoji":8,"color":9,"featured":10},353,"Copycat Takeout","copycat-takeout","🥡","#FA8C16",false,[12,24],{"id":13,"code":14,"youtubeVideoId":15,"title":16,"description":17,"youtubeDuration":18,"youtubeIsShort":10,"contentType":19,"channel":20},1002329,"wl6oxa","ALfw4trkfBU","Why White Vinegar (Not Black) Is the Secret to Authentic Takeout Kung Pao Chicken","Jason Farmer breaks down every restaurant secret behind takeout-style Kung Pao Chicken, including how to treat dark vs. white meat differently, why distilled white vinegar beats black vinegar in stir fries, and how to nail the classic sweet-sour-spicy brown sauce at home. A thorough technique guide for anyone who's never been able to replicate their favorite Chinese takeout dish.","PT12M35S","RECIPE",{"name":21,"slug":22,"avatar":23},"Jason Farmer","jason-farmer","https:\u002F\u002Fyt3.ggpht.com\u002FvMD_JhbTEBsx0d4SFWazs6PM8m3x_ij3MPF-DJdVUwdDvTwbDJ5v8m76wbOPI_vhHUv0iudh=s800-c-k-c0x00ffffff-no-rj",{"id":25,"code":26,"youtubeVideoId":27,"title":28,"description":29,"youtubeDuration":30,"youtubeIsShort":10,"contentType":19,"channel":31},1013834,"o7f8ht","Odez3uKwWOA","Three Levels of Egg Drop Soup: The Cornstarch Ratio, Egg-Splitting Trick, and Color Secrets Takeout Places Use","Jason Farmer breaks down Chinese takeout egg drop soup into three versions: a quick 10-minute bouillon-based soup, an aromatic-infused elevated version, and a fully from-scratch gourmet approach using homemade Chinese chicken stock. The video reveals pro techniques like cornstarch slurry ratios, the egg yolk\u002Fwhite separation trick for texture, and how turmeric or food dye creates that classic neon-yellow color.","PT12M36S",{"name":21,"slug":22,"avatar":23},1778181063246]