[{"data":1,"prerenderedAt":96},["ShallowReactive",2],{"video-ezjllt":3},{"video":4,"relatedVideos":56},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":28,"categories":40,"channel":53},1004128,"ezjllt","HeYUxxgWeB0","Why Brussels Sprouts Taste Bitter — and the Bacon-Honey-Vinegar Fix That Changes Everything","Chef Brian tackles one of the most misunderstood vegetables by demonstrating why boiling kills Brussels sprouts and how slow caramelization, a honey-bacon glaze, and a final hit of apple cider vinegar transforms them into a restaurant-worthy side dish. The video walks through every step — from building a golden crust to finishing with acid — in about 25 minutes. 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The video walks through professional techniques like high-heat searing, delayed seasoning, and finishing with butter (monter au beurre) to create a glossy, restaurant-quality sauce. Perfect as a luxurious side dish or an indulgent standalone meal.","PT17M41S",{"name":54,"slug":55,"avatar":65},"https:\u002F\u002Fyt3.ggpht.com\u002FK7ujW5ggMOLuet9P6XWCUsHKNJ--vzp-GK3-Rt82JhfR2fLNi9XyRYhluK2i0Lvx06q3vX1ONw=s800-c-k-c0x00ffffff-no-rj",{"id":67,"code":68,"youtubeVideoId":69,"title":70,"description":71,"youtubeDuration":72,"youtubeIsShort":11,"contentType":12,"channel":73},1004130,"wvnqt3","vuIVAjHYGZo","The Steakhouse Garlic Mushroom Secret: Tomato Paste, Mustard, and a Worcestershire Finish","Chef Brian walks through his layered approach to steakhouse-quality sautéed garlic mushrooms, built on patience and the 'three T's': time, temperature, and technique. The recipe develops deep umami flavor through tomato paste, Dijon mustard, and a butter emulsification, finished with lemon zest and Worcestershire sauce. A versatile side dish that works over steak, chicken, or straight from the pan.","PT14M41S",{"name":54,"slug":55,"avatar":65},{"id":75,"code":76,"youtubeVideoId":77,"title":78,"description":79,"youtubeDuration":80,"youtubeIsShort":11,"contentType":12,"channel":81},1011820,"irr003","1820N5MWyiA","Crispy Spiced Potatoes at 475°F with a Calabrian Chili Tahini Dressing","Brian Lagerstrom transforms budget russet potatoes into a bold, restaurant-worthy side dish by roasting them at 475°F and finishing with a spicy tahini dressing made from calabrian chilies, sambal, and rice vinegar. Topped with fresh herbs and pepperoncini, it works as a weeknight side or dinner party showstopper. A fast, cheap, and surprisingly impressive recipe that's vegetarian and full of flavor.","PT4M26S",{"name":82,"slug":83,"avatar":84},"Brian Lagerstrom ","brian-lagerstrom","https:\u002F\u002Fyt3.ggpht.com\u002FYc9iM-g4OdaoXNsUxVXKM1B3EEm4V7NJ1MFFPLCbyyyKLua6l2z9yCQsimgJPcMxiogye1PMng=s800-c-k-c0x00ffffff-no-rj",{"id":86,"code":87,"youtubeVideoId":88,"title":89,"description":90,"youtubeDuration":91,"youtubeIsShort":11,"contentType":12,"channel":92},1018291,"lf4hqw","vxq_tRGZ5kM","Baking Soda + Ghee: The Two-Step Trick for Shatteringly Crispy Oven-Roasted Potatoes","This video walks through a foolproof method for achieving ultra-crispy roasted potatoes using a baking soda parboil and a ghee-olive oil garlic dressing. The potatoes are roasted at 450°F in three intervals for even browning, then finished with parmesan and parsley. Perfect as a side dish or breakfast companion.","PT3M4S",{"name":93,"slug":94,"avatar":95},"Moribyan","moribyan","https:\u002F\u002Fyt3.ggpht.com\u002F1bL-pfMmI8GpxkovixymNTxBnG70uv7flxurtG16MDp0WlcaVvU70ZczUoDsUhBnAXJOVmsAmA=s800-c-k-c0x00ffffff-no-rj",1778181066560]