[{"data":1,"prerenderedAt":82},["ShallowReactive",2],{"video-4et1ym":3},{"video":4,"relatedVideos":60},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":28,"categories":38,"channel":57},1004096,"4et1ym","sFNyq4MODpQ","Why Freezing Your Beef Wellington Before Baking Is the Secret to Edge-to-Edge Medium Rare","Chris Young reveals a two-step freeze-then-bake method for Beef Wellington that solves the dish's biggest challenge: getting flaky, golden pastry without overcooking the tenderloin. Using sous vide, a high-heat sear, mushroom duxelles, and a wireless predictive thermometer with 8 sensors, the Wellington is frozen solid before going into the oven — letting the ice act as a thermal buffer for perfect edge-to-edge doneness. Essential viewing for anyone tackling this notoriously difficult holiday centerpiece.","PT2M37S",true,"RECIPE",[14,15,16,17,18,19,20,21,22,23,24,25,26,27],"cook from frozen","beef tenderloin","precision cooking","chef techniques","predictive thermometer","make ahead","temperature control","Combustion Inc","sous vide","holiday roast","mushroom duxelles","medium rare","puff pastry","advanced technique",[29,30,31,32,33,34,35,36,37],"Center-cut beef tenderloin","Kosher salt (1% of meat's weight)","Canola oil","Beef tallow","Ground black pepper","Mushrooms (for duxelles)","Madeira wine","Thin-sliced cured meat (prosciutto-style)","Puff pastry",[39,45,51],{"id":40,"name":41,"slug":42,"emoji":43,"color":44},405,"Advanced Techniques","advanced-techniques","🔬","#2C3E6B",{"id":46,"name":47,"slug":48,"emoji":49,"color":50},527,"Holiday Mains","holiday-mains","🎄","#2D6A4F",{"id":52,"name":53,"slug":54,"emoji":55,"color":56},295,"Beef & Steak","beef-steak","🥩","#8B2500",{"name":58,"slug":59},"Chris Young","chris-young",[61,71],{"id":62,"code":63,"youtubeVideoId":64,"title":65,"description":66,"youtubeDuration":67,"youtubeIsShort":68,"contentType":12,"channel":69},1013792,"nqi00y","w96vBKFtPok","Why Freezing Your Beef Wellington Before Baking Solves the Overcooked Meat Problem","Chris Young reveals a two-step, bake-from-frozen technique that solves Beef Wellington's biggest challenge: cooking the puff pastry crust at high heat without overcooking the tenderloin beneath it. Using ice as a thermal insulator, the Wellington is fully assembled, frozen, then baked in two phases — first at 450°F to crisp the crust, then at low heat to gently bring the beef to a perfect medium rare. The video includes a full recipe with sous vide prep, duxelles, lardo wrapping, and a lattice puff pastry finish.","PT8M58S",false,{"name":58,"slug":59,"avatar":70},"https:\u002F\u002Fyt3.ggpht.com\u002FL1sfUAUy6vX3ziYonJBXZ-hHGQ8phtp_hTNF_f4QMWxGXGD_NepR5KXVVEiLvyjMNWoGqNCS=s800-c-k-c0x00ffffff-no-rj",{"id":72,"code":73,"youtubeVideoId":74,"title":75,"description":76,"youtubeDuration":77,"youtubeIsShort":68,"contentType":12,"channel":78},1011629,"xiq08w","ScuKHb0izH8","How Brian Lagerstrom's 12-Hour Chicken Glace Turns Pan-Roasted Chicken Into a Restaurant Masterpiece","Brian Lagerstrom walks through an ambitious, restaurant-caliber deboned pan-roasted chicken from start to finish — including slow-cooked roasted chicken stock reduced into a rich French-style glace, a 4-hour herb brine, and a high-heat sear-to-oven technique. The video also covers how to debone a half chicken, why wet brining beats dry brining for boneless cuts, and how to finish with herb butter basting for perfectly crispy skin.","PT14M18S",{"name":79,"slug":80,"avatar":81},"Brian Lagerstrom ","brian-lagerstrom","https:\u002F\u002Fyt3.ggpht.com\u002FYc9iM-g4OdaoXNsUxVXKM1B3EEm4V7NJ1MFFPLCbyyyKLua6l2z9yCQsimgJPcMxiogye1PMng=s800-c-k-c0x00ffffff-no-rj",1778181064700]