[{"data":1,"prerenderedAt":82},["ShallowReactive",2],{"video-jud1y8":3},{"video":4,"relatedVideos":42},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":25,"categories":26,"channel":39},1013795,"jud1y8","uC6VBDJlm4w","Basting Fails 4 Tests: What Science Actually Says About Spooning Butter Over Steak","Chris Young runs controlled experiments to determine whether basting with butter actually speeds cooking, improves evenness, retains juiciness, or adds flavor — and the results challenge conventional chef wisdom on all four counts. Using a multi-sensor wireless thermometer and a temperature-controlled induction burner, he uncovers surprising truths about carryover cooking and surface heat retention. A must-watch for anyone who's ever wondered if basting is technique or theater.","PT6M33S",false,"FOOD_SCIENCE",[14,15,16,17,18,19,20,21,22,23,24],"basting","butter","carry over cooking","steak","technique debunked","pan roasting","cooking myths","food science","modernist cooking","medium rare","blind taste test",[],[27,33],{"id":28,"name":29,"slug":30,"emoji":31,"color":32},152,"Food Science","food-science","🧪","#2C3E50",{"id":34,"name":35,"slug":36,"emoji":37,"color":38},184,"Steak & Grilling","steak-grilling","🥩","#8B1A1A",{"name":40,"slug":41},"Chris Young","chris-young",[43,53,62,70],{"id":44,"code":45,"youtubeVideoId":46,"title":47,"description":48,"youtubeDuration":49,"youtubeIsShort":11,"contentType":50,"channel":51},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":40,"slug":41,"avatar":52},"https:\u002F\u002Fyt3.ggpht.com\u002FL1sfUAUy6vX3ziYonJBXZ-hHGQ8phtp_hTNF_f4QMWxGXGD_NepR5KXVVEiLvyjMNWoGqNCS=s800-c-k-c0x00ffffff-no-rj",{"id":54,"code":55,"youtubeVideoId":56,"title":57,"description":58,"youtubeDuration":59,"youtubeIsShort":11,"contentType":60,"channel":61},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":40,"slug":41,"avatar":52},{"id":63,"code":64,"youtubeVideoId":65,"title":66,"description":67,"youtubeDuration":68,"youtubeIsShort":11,"contentType":12,"channel":69},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":40,"slug":41,"avatar":52},{"id":71,"code":72,"youtubeVideoId":73,"title":74,"description":75,"youtubeDuration":76,"youtubeIsShort":77,"contentType":12,"channel":78},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":79,"slug":80,"avatar":81},"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",1778181065606]