[{"data":1,"prerenderedAt":25},["ShallowReactive",2],{"category-modernist-cooking":3},{"category":4,"videos":11},{"id":5,"name":6,"slug":7,"emoji":8,"color":9,"featured":10},362,"Modernist Cooking","modernist-cooking","⚗️","#7B68EE",false,[12],{"id":13,"code":14,"youtubeVideoId":15,"title":16,"description":17,"youtubeDuration":18,"youtubeIsShort":19,"contentType":20,"channel":21},1004115,"a7dc2g","s8OcZYCBaOo","What Happens When You Spin Steak at 30,000 G-Forces in a Kitchen Centrifuge","Chef Chris Young uses a kitchen centrifuge spinning at up to 15,000 RPM to separate foods into their component layers. He demonstrates with pea purée — revealing a silky 'pea butter' layer — then spins steak to extract pure drinkable steak juice, seasoned and served in a whiskey tumbler.","PT1M57S",true,"FOOD_SCIENCE",{"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",1778181063548]