[{"data":1,"prerenderedAt":40},["ShallowReactive",2],{"video-a7dc2g":3},{"video":4,"relatedVideos":39},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":22,"categories":23,"channel":36},1004115,"a7dc2g","s8OcZYCBaOo","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.","PT1M57S",true,"FOOD_SCIENCE",[14,15,16,17,18,19,20,21],"liquid extraction","steak","pea purée","centrifuge","molecular gastronomy","food science","unusual techniques","modernist cooking",[],[24,30],{"id":25,"name":26,"slug":27,"emoji":28,"color":29},362,"Modernist Cooking","modernist-cooking","⚗️","#7B68EE",{"id":31,"name":32,"slug":33,"emoji":34,"color":35},152,"Food Science","food-science","🧪","#2C3E50",{"name":37,"slug":38},"Chris Young","chris-young",[],1778181065624]