[{"data":1,"prerenderedAt":92},["ShallowReactive",2],{"video-4e3o30":3},{"video":4,"relatedVideos":56},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":26,"categories":40,"channel":53},1013998,"4e3o30","_EgDNdOmlR8","Deep Frying a Steak in 1,474°F Molten Salt: What Actually Happens?","Guga teams up with Nate from NFTI to attempt cooking steaks by submerging them in molten salt heated to over 1,400°F using a custom graphite crucible and furnace. The video documents multiple chaotic attempts — including a solidified salt fail and a dangerous deep-fry — before comparing results against a control grill steak, a deep-fried steak, and a molten-salt-seared steak. A must-watch for fans of extreme cooking experiments.","PT13M26S",false,"FOOD_CHALLENGE",[14,15,16,17,18,19,20,21,22,23,24,25],"bechamel sauce","grilling","steak experiment","cooking experiment","guga foods","collaborative video","cheesy gnocchi","molten salt cooking","choice grade beef","food science","extreme cooking","deep fry steak",[27,28,29,30,31,32,33,34,35,36,37,38,39],"ribeye steaks (choice grade)","salt","black pepper","garlic powder","butter","olive oil","garlic","all-purpose flour","milk","bacon bits","cheddar cheese","mozzarella cheese","gnocchi",[41,47],{"id":42,"name":43,"slug":44,"emoji":45,"color":46},338,"Food Experiments","food-experiments","🔬","#FF4500",{"id":48,"name":49,"slug":50,"emoji":51,"color":52},184,"Steak & Grilling","steak-grilling","🥩","#8B1A1A",{"name":54,"slug":55},"Guga Foods","guga-foods",[57,66,75,84],{"id":58,"code":59,"youtubeVideoId":60,"title":61,"description":62,"youtubeDuration":63,"youtubeIsShort":11,"contentType":12,"channel":64},1013952,"nh09zd","PKrTw2HM_zw","35-Day Coffee Dry-Age Experiment: Using $600\u002Flb Civet Poop Coffee on a Ribeye","Guga dry-ages a ribeye roast for 35 days completely coated in Kopi Luwak — the world's most expensive coffee, made from civet-digested beans worth up to $600\u002Flb. He compares it against a standard dry-aged control steak, grills both, and has his crew taste-test the results blind before revealing the unusual ingredient.","PT6M42S",{"name":54,"slug":55,"avatar":65},"https:\u002F\u002Fyt3.ggpht.com\u002Fytc\u002FAIdro_lRmg33w57KjGcp7uwFqY3PvsmzkZDrt54uIy0wB8O4lDU=s800-c-k-c0x00ffffff-no-rj",{"id":67,"code":68,"youtubeVideoId":69,"title":70,"description":71,"youtubeDuration":72,"youtubeIsShort":11,"contentType":73,"channel":74},1005008,"7plw3e","jlzWa64J12I","What Happens When You Encase a Prime Rib in Honey Butter for 2 Months Straight","Guga Foods dry-ages prime rib roast steaks inside a coating of honey butter — and a spicy chili oil honey butter variant — for two full months, inspired by Outdoor Boys' Luke's famous honey butter bread recipe. The video covers the experiment setup, the surprising results (meat juices pushing out through the butter crust), and a side-by-side taste test revealing both experiments were standout successes.","PT16M25S","FOOD_SCIENCE",{"name":54,"slug":55,"avatar":65},{"id":76,"code":77,"youtubeVideoId":78,"title":79,"description":80,"youtubeDuration":81,"youtubeIsShort":11,"contentType":82,"channel":83},1013928,"ys21b2","VNS7R2mPkcU","Rice Paper vs. Rice Noodles: Guga's Deep-Fried Bone Marrow Steak Crust Experiment","Guga tests three methods to achieve maximum steak crispiness: a standard charcoal-grilled control, a steak wrapped in rice paper and deep-fried in bone marrow three times, and a steak wrapped in sesame-soy soaked rice noodles. The video also features a Peruvian Lomo Saltado with mashed potatoes and quail eggs as a side dish.","PT11M34S","RECIPE",{"name":54,"slug":55,"avatar":65},{"id":85,"code":86,"youtubeVideoId":87,"title":88,"description":89,"youtubeDuration":90,"youtubeIsShort":11,"contentType":82,"channel":91},1014075,"c53i24","JrC8bUUj9FI","Smoked vs. Clarified Butter Deep-Fried Whole Chicken: Which Method Wins?","Guga deep-fries a whole chicken in 10 pounds of clarified butter, then puts it head-to-head against a smoked spatchcock chicken to see which method produces the juiciest, most flavorful result. The video also covers how to easily make clarified butter using a sous vide circulator, plus a bonus smashed potato recipe topped with seasoned ground beef and melted mozzarella.","PT10M30S",{"name":54,"slug":55,"avatar":65},1778181065549]