[{"data":1,"prerenderedAt":92},["ShallowReactive",2],{"video-0pxejl":3},{"video":4,"relatedVideos":46},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":24,"categories":30,"channel":43},1014243,"0pxejl","OtoIVhOZfV0","Butter-Basting vs. Golden Dip vs. Butter-Poached: Which Method Actually Improves Your Steak?","Guga tests three different butter methods on prime New York Strip steaks — cooking in butter, the 'golden dip' (dipping finished steak in melted butter), and traditional butter basting — to find out which truly enhances flavor. The surprising verdict: two of the three methods are complete gimmicks that actually wash away steak flavor. 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Her secret weapon is mayonnaise in the marinade, which locks in moisture, helps garlic stick without burning, and creates beautifully caramelized edges. The chicken is finished with a sticky soy garlic glaze made from pantry staples for a quick, crave-worthy weeknight dinner.","PT9M15S","RECIPE",{"name":56,"slug":57,"avatar":58},"Marion's Kitchen","marions-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FJyuIAGsSoaNL4tW1QPVgA3AJIR3AP_WvKOzAuSFudSbeULM-al6hw19BnRHOG80zjDvgYg2F=s800-c-k-c0x00ffffff-no-rj",{"id":60,"code":61,"youtubeVideoId":62,"title":63,"description":64,"youtubeDuration":65,"youtubeIsShort":11,"contentType":54,"channel":66},1016785,"qq021j","EM_ptn24MUs","From Lipton Packets to a $44 Heritage Chicken Consommé: Babish Builds 10 Levels of Chicken Noodle Soup","Babish and co-host Brad work through 10 escalating versions of chicken noodle soup, starting with Lipton instant mix and Campbell's canned varieties, climbing through rotisserie-chicken shortcuts and Greek avgolemono, and culminating in a two-day fine-dining masterpiece featuring a pressure-cooked heritage chicken consommé, sous vide chicken breast, housemade pastatelli noodles, and infused chicken schmaltz. The video blends genuine cooking instruction with deadpan comedy and honest tasting notes at every level.","PT37M11S",{"name":67,"slug":68,"avatar":69},"Babish Culinary Universe","babish-culinary-universe","https:\u002F\u002Fyt3.ggpht.com\u002FAlCRk3X8JvmNqHC7R3c7yVDQaGyUvMAd3GXY77vTgzGS1Qa_vlVFY0ZNSH56otpeBKDq3gF-yw=s800-c-k-c0x00ffffff-no-rj",{"id":71,"code":72,"youtubeVideoId":73,"title":74,"description":75,"youtubeDuration":76,"youtubeIsShort":11,"contentType":54,"channel":77},1009479,"396b1v","ZtA05SO-9BY","Cast Iron vs. Stainless Steel: Which Pan Actually Makes a Better Ribeye Crust?","In his YouTube debut, The Golden Balance (Ahmed Hebby) cooks a 16 oz ribeye two ways — simultaneously in a cast iron skillet and a stainless steel pan — to show the difference in crust development. He walks through his full technique: patting dry, heavy salt and pepper seasoning, high smoke point oil, butter basting, and resting to a perfect medium rare. A clean, no-fuss steak tutorial great for beginners.","PT4M51S",{"name":78,"slug":79,"avatar":80},"The Golden Balance","the-golden-balance","https:\u002F\u002Fyt3.ggpht.com\u002FJA4SHJG0wkJ9nlksLsGrduuwpxezBn3fyGgCznDCqaEdJoFL2qM2bWtsrWQonmnaM25OQ3uSow=s800-c-k-c0x00ffffff-no-rj",{"id":82,"code":83,"youtubeVideoId":84,"title":85,"description":86,"youtubeDuration":87,"youtubeIsShort":11,"contentType":12,"channel":88},1013872,"dro2eq","JqJbCxSOGqo","The F+A+V+L Formula That Turns Any Vegetable Into Silky Blended Soup","Jason Farmer reveals a simple 4-ingredient formula — Fat, Aromatic, Vegetable, Liquid — that works with virtually any vegetable to produce a smooth, flavorful soup. The video walks through the exact ratios and steps, from sautéing aromatics to blending for a restaurant-style finish. Perfect for home cooks who want a reliable, repeatable framework rather than a one-off recipe.","PT6M34S",{"name":89,"slug":90,"avatar":91},"Jason Farmer","jason-farmer","https:\u002F\u002Fyt3.ggpht.com\u002FvMD_JhbTEBsx0d4SFWazs6PM8m3x_ij3MPF-DJdVUwdDvTwbDJ5v8m76wbOPI_vhHUv0iudh=s800-c-k-c0x00ffffff-no-rj",1778181066683]