What Happens When You Spin Steak at 30,000 G-Forces in a Kitchen Centrifuge

Chef Chris Young uses a kitchen centrifuge spinning at up to 15,000 RPM to separate foods into their component layers. He demonstrates with pea purée — revealing a silky 'pea butter' layer — then spins steak to extract pure drinkable steak juice, seasoned and served in a whiskey tumbler.