[{"data":1,"prerenderedAt":55},["ShallowReactive",2],{"category-slow-cooking":3},{"category":4,"videos":11},{"id":5,"name":6,"slug":7,"emoji":8,"color":9,"featured":10},285,"Slow Cooking","slow-cooking","🫕","#8e4a2e",false,[12,24,35,47],{"id":13,"code":14,"youtubeVideoId":15,"title":16,"description":17,"youtubeDuration":18,"youtubeIsShort":10,"contentType":19,"channel":20},1006610,"fjgadw","uEjMyHccX8U","How Goodfellas' Prison Inmates Made a 4-Hour Sunday Gravy with Razor-Sliced Garlic","Babish recreates the iconic prison sauce from Goodfellas, a slow-simmered Italian-American Sunday gravy loaded with three kinds of meat. The recipe features the famous razor-thin garlic technique, San Marzano tomatoes, sweet and hot Italian sausage, beef shank, veal neck bones, and homemade meatballs simmered for four hours. A must-watch for fans of classic red sauce and movie-inspired cooking.","PT3M24S","RECIPE",{"name":21,"slug":22,"avatar":23},"Babish Culinary Universe","babish-culinary-universe","https:\u002F\u002Fyt3.ggpht.com\u002FAlCRk3X8JvmNqHC7R3c7yVDQaGyUvMAd3GXY77vTgzGS1Qa_vlVFY0ZNSH56otpeBKDq3gF-yw=s800-c-k-c0x00ffffff-no-rj",{"id":25,"code":26,"youtubeVideoId":27,"title":28,"description":29,"youtubeDuration":30,"youtubeIsShort":10,"contentType":19,"channel":31},1014758,"9usf87","FSOQb8nbLGo","£3.70 Per Head: The 3-Hour Greek Lamb Kleftiko That Tastes Like a Taverna","A step-by-step guide to making authentic Greek lamb kleftiko at home using a 2kg leg of lamb, waxy potatoes, vine tomatoes, feta, and a whole bulb of garlic — all slow-roasted in one pan for 2.5 hours. Budget-friendly at under £4 per person for up to 8 people, with tips on leftovers and cooking it on a BBQ or pizza oven.","PT15M50S",{"name":32,"slug":33,"avatar":34},"It's Cooking Good","its-cooking-good","https:\u002F\u002Fyt3.ggpht.com\u002FpZs-YuMnO8zLonIcndjo6EzswNQE4sDlrdRfCvmBMpbOTg5EoLEX3RN-0yJTEBtoWCKBSG6Pxw=s800-c-k-c0x00ffffff-no-rj",{"id":36,"code":37,"youtubeVideoId":38,"title":39,"description":40,"youtubeDuration":41,"youtubeIsShort":42,"contentType":19,"channel":43},1020035,"t3e3be","Vu616lU5BoI","Bologna's Secret: Why Warm Milk Is the Final Step in a True Ragù alla Bolognese","Giovanni Siracusa walks through a traditional Ragù alla Bolognese built from pancetta, soffritto, and a beef-pork blend, slow-cooked for over two hours before finishing with warm milk. The video highlights the classic low-and-slow technique that sets authentic Bolognese apart from everyday meat sauces. Perfect for anyone wanting to recreate a genuine taste of Bologna at home.","PT46S",true,{"name":44,"slug":45,"avatar":46},"Giovanni Siracusa","giovanni-siracusa","https:\u002F\u002Fyt3.ggpht.com\u002FM5PhMFdGMX0ohrzdyh7LOzW7z0sjgzaQLnGwfEGN_V9W5HJAkHDLL_z7UAgXJnDcYKWSFjXBwA=s800-c-k-c0x00ffffff-no-rj",{"id":48,"code":49,"youtubeVideoId":50,"title":51,"description":52,"youtubeDuration":53,"youtubeIsShort":10,"contentType":19,"channel":54},1020091,"pfmdfp","hzKqYgUp_ww","Why Giovanni Uses Vegetable Broth (Not Beef) in His Slow-Cooked Ragù alla Bolognese","Giovanni Siracusa walks through his near-traditional Ragù alla Bolognese, a 2.5–3 hour slow-cooked meat sauce built from pancetta, beef, pork, soffritto, white wine, and a finishing pour of warm milk. He shares two deliberate tweaks — vegetable broth instead of beef broth and the milk-at-the-end technique — that he argues produce a silkier, less overpowering sauce. The video covers every step from rendering pancetta to tossing tagliatelle in a skillet restaurant-style.","PT12M9S",{"name":44,"slug":45,"avatar":46},1778181063705]