[{"data":1,"prerenderedAt":110},["ShallowReactive",2],{"video-nqi00y":3},{"video":4,"relatedVideos":68},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":29,"categories":46,"channel":65},1013792,"nqi00y","w96vBKFtPok","Why Freezing Your Beef Wellington Before Baking Solves the Overcooked Meat Problem","Chris Young reveals a two-step, bake-from-frozen technique that solves Beef Wellington's biggest challenge: cooking the puff pastry crust at high heat without overcooking the tenderloin beneath it. Using ice as a thermal insulator, the Wellington is fully assembled, frozen, then baked in two phases — first at 450°F to crisp the crust, then at low heat to gently bring the beef to a perfect medium rare. The video includes a full recipe with sous vide prep, duxelles, lardo wrapping, and a lattice puff pastry finish.","PT8M58S",false,"RECIPE",[14,15,16,17,18,19,20,21,22,23,24,25,26,27,28],"beef tenderloin","make ahead","beef wellington","predictive thermometer","two-step baking","sous vide","bake from frozen","shallow frying","medium rare","modernist technique","lardo","puff pastry","duxelles","food science","holiday centerpiece",[30,31,32,33,34,35,36,37,38,39,40,41,42,43,44,45],"Center-cut beef tenderloin (~900g)","Puff pastry sheets, two ~400g sheets","Cremini mushrooms (~600g)","Shallots (~200g)","Lardo, ~32 thin slices","Dijon mustard (~25g)","Whole egg, 1","Thyme, ~8 to 10 sprigs","Oregano, ~4 to 5 sprigs","Rosemary, ~4 sprigs","Madeira (~100g)","Salt","Black pepper","Beef tallow (optional, for frying)","Canola oil (for frying)","All-purpose flour",[47,53,59],{"id":48,"name":49,"slug":50,"emoji":51,"color":52},163,"Holiday Cooking","holiday-cooking","🍂","#C4622D",{"id":54,"name":55,"slug":56,"emoji":57,"color":58},405,"Advanced Techniques","advanced-techniques","🔬","#2C3E6B",{"id":60,"name":61,"slug":62,"emoji":63,"color":64},295,"Beef & Steak","beef-steak","🥩","#8B2500",{"name":66,"slug":67},"Chris Young","chris-young",[69,80,91,99],{"id":70,"code":71,"youtubeVideoId":72,"title":73,"description":74,"youtubeDuration":75,"youtubeIsShort":11,"contentType":12,"channel":76},1004505,"7l0bw9","ymOioFEnHx0","Vegan Gravy Two Ways: Decadent Roux-Based vs. 5-Minute Gluten-Free","Chef Derek Sarno demonstrates two versions of vegan gravy — a rich, buttery roux-based gravy built with shredded king oyster mushrooms and Lion's Mane mushroom broth, and a quick gluten-free version thickened with a simple cornstarch slurry. Both methods are designed to work for Thanksgiving, holiday meals, or any weeknight dinner, and the techniques are fully adaptable to any broth.","PT16M",{"name":77,"slug":78,"avatar":79},"Derek Sarno","derek-sarno","https:\u002F\u002Fyt3.ggpht.com\u002FrExE344AqBduS73yebeL4HlG3O5POigsGh_QiJ1pla2T6d9AfOu6t3ruTH9hdNW3tqVT2WNulw=s800-c-k-c0x00ffffff-no-rj",{"id":81,"code":82,"youtubeVideoId":83,"title":84,"description":85,"youtubeDuration":86,"youtubeIsShort":87,"contentType":88,"channel":89},1013781,"r1q2vz","IQB1DMz-3r4","The Bourbon & Bitters Paint That Gives Your Turkey a Deep Mahogany Finish","Chris Young reveals the food stylist trick for achieving a stunning, Norman Rockwell-worthy turkey: a glaze made from bourbon, cranberry bitters, Kitchen Bouquet, and liquid soy lecithin that stains the skin a deep mahogany. The video walks through the painting technique, low-and-slow roasting method, and a final 500°F blast for a crispy, photo-ready finish. Perfect for anyone wanting a showstopping Thanksgiving centerpiece.","PT1M",true,"TECHNIQUE_AND_TIPS",{"name":66,"slug":67,"avatar":90},"https:\u002F\u002Fyt3.ggpht.com\u002FL1sfUAUy6vX3ziYonJBXZ-hHGQ8phtp_hTNF_f4QMWxGXGD_NepR5KXVVEiLvyjMNWoGqNCS=s800-c-k-c0x00ffffff-no-rj",{"id":92,"code":93,"youtubeVideoId":94,"title":95,"description":96,"youtubeDuration":97,"youtubeIsShort":11,"contentType":12,"channel":98},1004837,"afos96","-Y7l7zsxu4Q","Carrot Lox, Cashew Cream Sauce & Gado-Gado: Chad Sarno's Plant-Based Holiday Recipes from The Whole Foods Cookbook","Chef Chad Sarno and Whole Foods CEO John Mackey appear on Good Day LA to promote The Whole Foods Cookbook, preparing plant-based dishes including salt-cured carrot lox, cashew-cauliflower cream sauce with whole wheat pasta, and Indonesian-inspired gado-gado. The segment highlights how easy and flavorful plant-based eating can be for the holidays, with all ingredients and ready-made meals available at Whole Foods.","PT4M48S",{"name":77,"slug":78,"avatar":79},{"id":100,"code":101,"youtubeVideoId":102,"title":103,"description":104,"youtubeDuration":105,"youtubeIsShort":11,"contentType":12,"channel":106},1002853,"fp15h7","15z4-2uyFWc","The Secret to Perfectly Puffed Yorkshire Pudding in a 9x13 Pan","Laura walks through her family-style Yorkshire pudding made in a 9x13 pan instead of individual cups — a simpler, crowd-friendly approach. The key technique is pouring the batter directly into a screaming-hot buttered pan without removing it from the oven. Perfect alongside roast beef, turkey, or holiday dinners, and even tasty the next morning with syrup or jam.","PT6M1S",{"name":107,"slug":108,"avatar":109},"Cooking With Laura","cooking-with-laura","https:\u002F\u002Fyt3.ggpht.com\u002FVowdhdomPi0yqFZ0cM3eceFL4dI1n3QMYm15ytra-Sq4MzDiWzB8CxTkP8cVNKSdRuu0lSUDHCU=s800-c-k-c0x00ffffff-no-rj",1778181064702]