[{"data":1,"prerenderedAt":111},["ShallowReactive",2],{"video-almqla":3},{"video":4,"relatedVideos":69},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":29,"categories":48,"channel":67},1013916,"almqla","qsEKjf9_1iA","How Meat Glue Transforms $1 Ground Beef and Eye of Round Into a Fake Filet Mignon","Guga uses meat glue (transglutaminase) to reconstruct cheap cuts — ground beef patties and thinly sliced eye of round — into filet mignon-shaped steaks, then blind taste tests them against the real thing. The eye of round version shocks the tasters by passing as a legitimate filet mignon, while the ground beef version falls flat on texture. A wild food science experiment that exposes how the meat industry could (and does) use this technique.","PT12M2S",false,"FOOD_SCIENCE",[14,15,16,17,18,19,20,21,22,23,24,25,26,27,28],"transglutaminase","cast iron sear","cheap steak","sous vide","budget cooking","blind taste test","meat glue","tuna poke","grilling","steak experiment","filet mignon dupe","Guga Foods","food science","crispy rice","eye of round",[30,31,32,33,34,35,36,37,38,39,40,41,42,43,44,45,46,47],"eye of round steak","ground beef patties","meat glue (transglutaminase)","salt","black pepper","garlic powder","butter","sushi-grade tuna","avocado","sesame oil","ponzu","sesame seeds","cooked rice","chili oil","cooking spray","green onions","red pepper flakes","soy sauce",[49,55,61],{"id":50,"name":51,"slug":52,"emoji":53,"color":54},152,"Food Science","food-science","🧪","#2C3E50",{"id":56,"name":57,"slug":58,"emoji":59,"color":60},241,"Budget Cooking","budget-cooking","💰","#27AE60",{"id":62,"name":63,"slug":64,"emoji":65,"color":66},184,"Steak & Grilling","steak-grilling","🥩","#8B1A1A",{"name":25,"slug":68},"guga-foods",[70,82,91,99],{"id":71,"code":72,"youtubeVideoId":73,"title":74,"description":75,"youtubeDuration":76,"youtubeIsShort":11,"contentType":77,"channel":78},1004110,"5yz8gs","7fW16i40ZDQ","How to Skip the 10-Hour Stall and Smoke a Brisket in 6 Hours Using Food Science","Chris Young (of Modernist Cuisine and ChefSteps) demonstrates a science-backed method to smoke a full brisket in just 6 hours instead of the traditional 16+. By steaming the brisket first at high heat to bypass the evaporative stall, then finishing with a high-temperature smoke, he exploits the Arrhenius equation and 'fast kinetic zone' to achieve deep bark and tender collagen breakdown in a fraction of the time. A must-watch for anyone intimidated by overnight brisket cooks.","PT10M51S","TECHNIQUE_AND_TIPS",{"name":79,"slug":80,"avatar":81},"Chris Young","chris-young","https:\u002F\u002Fyt3.ggpht.com\u002FL1sfUAUy6vX3ziYonJBXZ-hHGQ8phtp_hTNF_f4QMWxGXGD_NepR5KXVVEiLvyjMNWoGqNCS=s800-c-k-c0x00ffffff-no-rj",{"id":83,"code":84,"youtubeVideoId":85,"title":86,"description":87,"youtubeDuration":88,"youtubeIsShort":11,"contentType":89,"channel":90},1004099,"c7hqms","LdORIBH3R88","Silver vs. Cast Iron: The Physics Behind Why a $4,200 Pan Loses to a Cheap Aluminum One","Chris Young (Modernist Cuisine, ChefSteps) puts six metals head-to-head — stainless steel, carbon steel, cast iron, aluminum, copper, and sterling silver — using diffusivity, heat capacity, and infrared cameras to find the ideal everyday pan. He reveals why high-diffusivity metals like aluminum often outperform cast iron for searing, and exposes a near-universal mistake (burner-to-pan size mismatch) that quietly ruins performance regardless of what pan you own.","PT15M51S","KITCHEN_EQUIPMENT",{"name":79,"slug":80,"avatar":81},{"id":92,"code":93,"youtubeVideoId":94,"title":95,"description":96,"youtubeDuration":97,"youtubeIsShort":11,"contentType":12,"channel":98},1002380,"6fs9vh","rU5u9UzZnEU","How Xanthan Gum and an Upside-Down Trick Let You Make Robuchon's Chocolate Soufflé Days Ahead","Chris Young deconstructs the science of bubbles to solve two classic kitchen frustrations: soufflés that must be served immediately and latte foam that dies within minutes. Using xanthan gum, cream of tartar, and a gravity-defying baking trick, he makes Robuchon's 3-ingredient chocolate soufflé prep-ahead friendly — and applies the same logic to make milk foam last dramatically longer. Bonus: a dairy-free chocolate Chantilly and a surprisingly incredible mocha hot chocolate.","PT18M29S",{"name":79,"slug":80,"avatar":81},{"id":100,"code":101,"youtubeVideoId":102,"title":103,"description":104,"youtubeDuration":105,"youtubeIsShort":106,"contentType":12,"channel":107},1005110,"f2wyb8","mbStAd_aYP8","The Food Science and Psychology Behind Why Pineapple on Pizza Actually Works","Ethan Chlebowski dives into the food science and psychology explaining why pineapple on pizza has devoted fans. He breaks down how sweet-sour contrast, color appeal, and cultural nostalgia all contribute to the topping's popularity. A fun, bite-sized exploration of flavor perception and human behavior around food.","PT1M24S",true,{"name":108,"slug":109,"avatar":110},"Cook Well w\u002F Ethan Chlebowski","cook-well-w-ethan-chlebowski","https:\u002F\u002Fyt3.ggpht.com\u002F1iZD5RkJ-jP_BRPGWrTIuVTCdQb9RT-cg58YzSIcjDMHcNJyy6nU8EKCCoQe0yX-u4qxowcgNgI=s800-c-k-c0x00ffffff-no-rj",1778181065088]