[{"data":1,"prerenderedAt":24},["ShallowReactive",2],{"category-pasta-grains":3},{"category":4,"videos":11},{"id":5,"name":6,"slug":7,"emoji":8,"color":9,"featured":10},609,"Pasta & Grains","pasta-grains","🌽","#E8C94F",false,[12],{"id":13,"code":14,"youtubeVideoId":15,"title":16,"description":17,"youtubeDuration":18,"youtubeIsShort":10,"contentType":19,"channel":20},1011583,"kocy5x","UEdNlnUuD3Q","How Brian Lagerstrom Uses Gelatin and Dry Mushrooms to Build the Ultimate Chicken Marsala Sauce","Brian Lagerstrom walks through a restaurant-quality Chicken Marsala served over creamy Parmesan polenta, highlighting pro techniques like dry-brining the cutlets, using powdered gelatin for sauce viscosity, and toasting polenta before cooking. The video covers every step from pounding thin cutlets to building a rich Marsala-mushroom-bacon sauce, making it ideal for an impressive dinner party meal.","PT11M43S","RECIPE",{"name":21,"slug":22,"avatar":23},"Brian Lagerstrom ","brian-lagerstrom","https:\u002F\u002Fyt3.ggpht.com\u002FYc9iM-g4OdaoXNsUxVXKM1B3EEm4V7NJ1MFFPLCbyyyKLua6l2z9yCQsimgJPcMxiogye1PMng=s800-c-k-c0x00ffffff-no-rj",1778181063584]