[{"data":1,"prerenderedAt":99},["ShallowReactive",2],{"video-glswkk":3},{"video":4,"relatedVideos":59},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":34,"categories":43,"channel":56},1002383,"glswkk","3k20zFlbFfE","The Fat Duck's Pressure Cooker Stock Secret: 2 Quarts of Michelin-Quality Chicken Stock in 60 Minutes for $6","Chef Chris Young reveals the pressure cooker technique he developed at Heston Blumenthal's three-Michelin-star Fat Duck restaurant to make rich, gelatin-packed chicken stock in under an hour using a $5 Costco rotisserie chicken. The video includes data-backed analysis comparing pressure cooking vs. stovetop simmering, plus two advanced clarification methods — a blender-based consommé hack and a freeze-thaw filtration technique for crystal-clear, double-concentrated stock.","PT17M10S",false,"TECHNIQUE_AND_TIPS",[14,15,16,17,18,19,20,21,22,23,24,25,26,27,28,29,30,31,32,33],"French technique","diffusion","Michelin star","Fat Duck","chicken stock","collagen","clarification","Instapot","budget cooking","rotisserie chicken","consommé","freeze clarification","pressure cooker","Costco hack","Heston Blumenthal","from-scratch","Arrhenius equation","stock","food science","gelatin",[35,36,37,38,39,40,41,42],"Costco rotisserie chicken","half an onion","half a carrot","2 cloves garlic","2 quarts water","neutral oil or chicken fat","raw chicken (for consommé clarification)","purified gelatin (optional, for jelly)",[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},355,"Stocks & Sauces","stocks-sauces","🍲","#A0522D",{"name":57,"slug":58},"Chris Young","chris-young",[60,69,78,87],{"id":61,"code":62,"youtubeVideoId":63,"title":64,"description":65,"youtubeDuration":66,"youtubeIsShort":11,"contentType":12,"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",{"name":57,"slug":58,"avatar":68},"https:\u002F\u002Fyt3.ggpht.com\u002FL1sfUAUy6vX3ziYonJBXZ-hHGQ8phtp_hTNF_f4QMWxGXGD_NepR5KXVVEiLvyjMNWoGqNCS=s800-c-k-c0x00ffffff-no-rj",{"id":70,"code":71,"youtubeVideoId":72,"title":73,"description":74,"youtubeDuration":75,"youtubeIsShort":11,"contentType":76,"channel":77},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":57,"slug":58,"avatar":68},{"id":79,"code":80,"youtubeVideoId":81,"title":82,"description":83,"youtubeDuration":84,"youtubeIsShort":11,"contentType":85,"channel":86},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":57,"slug":58,"avatar":68},{"id":88,"code":89,"youtubeVideoId":90,"title":91,"description":92,"youtubeDuration":93,"youtubeIsShort":94,"contentType":85,"channel":95},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":96,"slug":97,"avatar":98},"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",1778181065633]