[{"data":1,"prerenderedAt":25},["ShallowReactive",2],{"category-holiday-mains":3},{"category":4,"videos":11},{"id":5,"name":6,"slug":7,"emoji":8,"color":9,"featured":10},527,"Holiday Mains","holiday-mains","🎄","#2D6A4F",false,[12],{"id":13,"code":14,"youtubeVideoId":15,"title":16,"description":17,"youtubeDuration":18,"youtubeIsShort":19,"contentType":20,"channel":21},1004096,"4et1ym","sFNyq4MODpQ","Why Freezing Your Beef Wellington Before Baking Is the Secret to Edge-to-Edge Medium Rare","Chris Young reveals a two-step freeze-then-bake method for Beef Wellington that solves the dish's biggest challenge: getting flaky, golden pastry without overcooking the tenderloin. Using sous vide, a high-heat sear, mushroom duxelles, and a wireless predictive thermometer with 8 sensors, the Wellington is frozen solid before going into the oven — letting the ice act as a thermal buffer for perfect edge-to-edge doneness. Essential viewing for anyone tackling this notoriously difficult holiday centerpiece.","PT2M37S",true,"RECIPE",{"name":22,"slug":23,"avatar":24},"Chris Young","chris-young","https:\u002F\u002Fyt3.ggpht.com\u002FL1sfUAUy6vX3ziYonJBXZ-hHGQ8phtp_hTNF_f4QMWxGXGD_NepR5KXVVEiLvyjMNWoGqNCS=s800-c-k-c0x00ffffff-no-rj",1778181063472]