[{"data":1,"prerenderedAt":106},["ShallowReactive",2],{"category-food-experiments":3},{"category":4,"videos":11},{"id":5,"name":6,"slug":7,"emoji":8,"color":9,"featured":10},338,"Food Experiments","food-experiments","🔬","#FF4500",false,[12,24,32,41,50,58,66,74,82,90,98],{"id":13,"code":14,"youtubeVideoId":15,"title":16,"description":17,"youtubeDuration":18,"youtubeIsShort":10,"contentType":19,"channel":20},1013952,"nh09zd","PKrTw2HM_zw","35-Day Coffee Dry-Age Experiment: Using $600\u002Flb Civet Poop Coffee on a Ribeye","Guga dry-ages a ribeye roast for 35 days completely coated in Kopi Luwak — the world's most expensive coffee, made from civet-digested beans worth up to $600\u002Flb. He compares it against a standard dry-aged control steak, grills both, and has his crew taste-test the results blind before revealing the unusual ingredient.","PT6M42S","FOOD_CHALLENGE",{"name":21,"slug":22,"avatar":23},"Guga Foods","guga-foods","https:\u002F\u002Fyt3.ggpht.com\u002Fytc\u002FAIdro_lRmg33w57KjGcp7uwFqY3PvsmzkZDrt54uIy0wB8O4lDU=s800-c-k-c0x00ffffff-no-rj",{"id":25,"code":26,"youtubeVideoId":27,"title":28,"description":29,"youtubeDuration":30,"youtubeIsShort":10,"contentType":19,"channel":31},1013998,"4e3o30","_EgDNdOmlR8","Deep Frying a Steak in 1,474°F Molten Salt: What Actually Happens?","Guga teams up with Nate from NFTI to attempt cooking steaks by submerging them in molten salt heated to over 1,400°F using a custom graphite crucible and furnace. The video documents multiple chaotic attempts — including a solidified salt fail and a dangerous deep-fry — before comparing results against a control grill steak, a deep-fried steak, and a molten-salt-seared steak. A must-watch for fans of extreme cooking experiments.","PT13M26S",{"name":21,"slug":22,"avatar":23},{"id":33,"code":34,"youtubeVideoId":35,"title":36,"description":37,"youtubeDuration":38,"youtubeIsShort":10,"contentType":39,"channel":40},1005008,"7plw3e","jlzWa64J12I","What Happens When You Encase a Prime Rib in Honey Butter for 2 Months Straight","Guga Foods dry-ages prime rib roast steaks inside a coating of honey butter — and a spicy chili oil honey butter variant — for two full months, inspired by Outdoor Boys' Luke's famous honey butter bread recipe. The video covers the experiment setup, the surprising results (meat juices pushing out through the butter crust), and a side-by-side taste test revealing both experiments were standout successes.","PT16M25S","FOOD_SCIENCE",{"name":21,"slug":22,"avatar":23},{"id":42,"code":43,"youtubeVideoId":44,"title":45,"description":46,"youtubeDuration":47,"youtubeIsShort":10,"contentType":48,"channel":49},1013928,"ys21b2","VNS7R2mPkcU","Rice Paper vs. Rice Noodles: Guga's Deep-Fried Bone Marrow Steak Crust Experiment","Guga tests three methods to achieve maximum steak crispiness: a standard charcoal-grilled control, a steak wrapped in rice paper and deep-fried in bone marrow three times, and a steak wrapped in sesame-soy soaked rice noodles. The video also features a Peruvian Lomo Saltado with mashed potatoes and quail eggs as a side dish.","PT11M34S","RECIPE",{"name":21,"slug":22,"avatar":23},{"id":51,"code":52,"youtubeVideoId":53,"title":54,"description":55,"youtubeDuration":56,"youtubeIsShort":10,"contentType":48,"channel":57},1014075,"c53i24","JrC8bUUj9FI","Smoked vs. Clarified Butter Deep-Fried Whole Chicken: Which Method Wins?","Guga deep-fries a whole chicken in 10 pounds of clarified butter, then puts it head-to-head against a smoked spatchcock chicken to see which method produces the juiciest, most flavorful result. The video also covers how to easily make clarified butter using a sous vide circulator, plus a bonus smashed potato recipe topped with seasoned ground beef and melted mozzarella.","PT10M30S",{"name":21,"slug":22,"avatar":23},{"id":59,"code":60,"youtubeVideoId":61,"title":62,"description":63,"youtubeDuration":64,"youtubeIsShort":10,"contentType":19,"channel":65},1004987,"75xp8s","iBAvAdhTXAM","What Happens When You Cook Steak with 1,000 Roasted Garlic Cloves — Spread vs. Fried Crust Showdown","Guga tests the limits of garlic flavor by roasting 1,000 cloves in avocado oil and using them three different ways on New York strip steaks: plain, as a blended garlic spread, and as a deep-fried crust. The experiment reveals a clear winner — and one bitter, sandy loser. Includes a bonus smoked brie-stuffed bacon burger as a side dish.","PT10M",{"name":21,"slug":22,"avatar":23},{"id":67,"code":68,"youtubeVideoId":69,"title":70,"description":71,"youtubeDuration":72,"youtubeIsShort":10,"contentType":48,"channel":73},1014003,"vsk9o6","Q3yiVgzmnnI","Soaking Steaks in Buttermilk for a Week: Did Lactic Acid Beat a Prime Cut?","Guga tests whether soaking choice-grade ribeyes in buttermilk for 24 hours, 3 days, and a full week can tenderize them enough to rival a prime steak. The results are surprising — especially the week-long soak. He also makes a braised short rib cheesesteak pie as a side dish.","PT12M43S",{"name":21,"slug":22,"avatar":23},{"id":75,"code":76,"youtubeVideoId":77,"title":78,"description":79,"youtubeDuration":80,"youtubeIsShort":10,"contentType":19,"channel":81},1013981,"3bsjjr","OWixgifbM6M","What Happens When You Soak a Steak in Pickle Juice for a Full Month?","Guga tests pickle juice marinades on steaks at four intervals — control, 1 day, 1 week, and 1 month — to see how the vinegar brine affects texture, tenderness, and flavor. The experiment reveals dramatic changes in meat fiber structure over time, with the month-long brine nearly falling apart. Served alongside fried pickle and potato 'roulette' fries, the taste test crowns the 1-week brine as the crowd favorite.","PT9M23S",{"name":21,"slug":22,"avatar":23},{"id":83,"code":84,"youtubeVideoId":85,"title":86,"description":87,"youtubeDuration":88,"youtubeIsShort":10,"contentType":48,"channel":89},1014108,"6ee2j2","R_hz7zyrohA","Wagyu Fat Infused With Cheese Powder Creates the Most Decadent Deep-Fried Smash Burger","Guga experiments with deep-frying smash burgers in homemade cheese oil — first attempting to extract oil from real cheese, then discovering a superior method using cheddar cheese powder infused into wagyu fat. The result is a rich, intensely flavored burger that reduces one taster to tears. A wild deep-fry experiment comparing traditional smash burgers against the cheese-oil-fried version.","PT11M49S",{"name":21,"slug":22,"avatar":23},{"id":91,"code":92,"youtubeVideoId":93,"title":94,"description":95,"youtubeDuration":96,"youtubeIsShort":10,"contentType":39,"channel":97},1014036,"ojpoen","zqlKtXf8eo0","Dry-Aging Steaks in 3-Year-Old Tabasco Pepper Mash from the Factory Floor","Guga gets exclusive access to 3-year-aged Tabasco pepper mash directly from the factory and uses it to dry-age a rib roast for 35 days. The result is a funky, vinegary, slightly spicy steak unlike anything most people could ever recreate at home. Guga and his taste testers compare it against a traditional 35-day dry-aged control to see if the Tabasco mash makes a meaningful difference.","PT9M51S",{"name":21,"slug":22,"avatar":23},{"id":99,"code":100,"youtubeVideoId":101,"title":102,"description":103,"youtubeDuration":104,"youtubeIsShort":10,"contentType":19,"channel":105},1013951,"bkzsou","tkKyckO2Yac","1-Day vs. 1-Week vs. 1-Month Ponzu Marinade: What Citrus Actually Does to a Steak","Guga Foods conducts an extreme marinating experiment, soaking New York strip steaks in ponzu sauce for one day, one week, and one month before grilling and taste-testing. The results reveal how citrus chemically 'cooks' and breaks down the steak over time, with the one-month steak becoming unrecognizable in texture and flavor. The video also features a smoked char siu pork egg roll side dish with homemade sweet and sour sauce.","PT12M7S",{"name":21,"slug":22,"avatar":23},1778181063327]