[{"data":1,"prerenderedAt":101},["ShallowReactive",2],{"video-ef28os":3},{"video":4,"relatedVideos":58},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":28,"categories":43,"channel":56},1013895,"ef28os","9WHSDjjLjfg","What Happens When You Dry Age a Steak in Red Wine for Months","Guga submerges a rib roast in red wine for a month, then dry ages it further to create a deeply purple, fermented-flavored steak — compared side-by-side against a traditional dry-aged control. The video also features a bonus braciola-style stuffed flank steak as a side dish. A wild experiment for serious steak enthusiasts.","PT10M10S",false,"RECIPE",[14,15,16,17,18,19,20,21,22,23,24,25,26,27],"red wine","comparison","indirect heat","wine marinated","braciola","beef","dry aging","grilling","cast iron","steak experiment","stuffed flank steak","Guga Foods","wet aging","rib roast",[29,14,30,31,32,33,34,35,36,37,38,39,40,41,42],"bone-in rib roast","flank steak","salt","black pepper","prosciutto","white onions","garlic","oil","chisso (ciauscolo\u002Fsalumi)","bread crumbs","tomato sauce","Parmigiano Reggiano","fresh basil","parsley",[44,50],{"id":45,"name":46,"slug":47,"emoji":48,"color":49},152,"Food Science","food-science","🧪","#2C3E50",{"id":51,"name":52,"slug":53,"emoji":54,"color":55},184,"Steak & Grilling","steak-grilling","🥩","#8B1A1A",{"name":25,"slug":57},"guga-foods",[59,71,80,89],{"id":60,"code":61,"youtubeVideoId":62,"title":63,"description":64,"youtubeDuration":65,"youtubeIsShort":11,"contentType":66,"channel":67},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":68,"slug":69,"avatar":70},"Chris Young","chris-young","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":11,"contentType":78,"channel":79},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":68,"slug":69,"avatar":70},{"id":81,"code":82,"youtubeVideoId":83,"title":84,"description":85,"youtubeDuration":86,"youtubeIsShort":11,"contentType":87,"channel":88},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","FOOD_SCIENCE",{"name":68,"slug":69,"avatar":70},{"id":90,"code":91,"youtubeVideoId":92,"title":93,"description":94,"youtubeDuration":95,"youtubeIsShort":96,"contentType":87,"channel":97},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":98,"slug":99,"avatar":100},"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",1778181066685]