[{"data":1,"prerenderedAt":85},["ShallowReactive",2],{"video-sz8sg6":3},{"video":4,"relatedVideos":40},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":23,"categories":24,"channel":37},1013789,"sz8sg6","pYA8H8KaLNg","The Steak Resting Myth Debunked: Science Shows It Doesn't Actually Retain Juice","Chris Young, co-author of Modernist Cuisine, uses controlled experiments to prove that resting steak does NOT reduce juice loss — and even debunks his own previous writing on the subject. He also explains why carryover cooking is far more unpredictable than the common '5–10 degree' rule, and offers a thermometer-based technique to nail doneness every time.","PT12M27S",false,"FOOD_SCIENCE",[14,15,16,17,18,19,20,21,22],"carryover cooking","medium-rare","evidence-based cooking","steak","meat thermometer","modernist cuisine","food science","debunking","cooking technique",[],[25,31],{"id":26,"name":27,"slug":28,"emoji":29,"color":30},184,"Steak & Grilling","steak-grilling","🥩","#8B1A1A",{"id":32,"name":33,"slug":34,"emoji":35,"color":36},152,"Food Science","food-science","🧪","#2C3E50",{"name":38,"slug":39},"Chris Young","chris-young",[41,53,65,74],{"id":42,"code":43,"youtubeVideoId":44,"title":45,"description":46,"youtubeDuration":47,"youtubeIsShort":11,"contentType":48,"channel":49},1009479,"396b1v","ZtA05SO-9BY","Cast Iron vs. Stainless Steel: Which Pan Actually Makes a Better Ribeye Crust?","In his YouTube debut, The Golden Balance (Ahmed Hebby) cooks a 16 oz ribeye two ways — simultaneously in a cast iron skillet and a stainless steel pan — to show the difference in crust development. He walks through his full technique: patting dry, heavy salt and pepper seasoning, high smoke point oil, butter basting, and resting to a perfect medium rare. A clean, no-fuss steak tutorial great for beginners.","PT4M51S","RECIPE",{"name":50,"slug":51,"avatar":52},"The Golden Balance","the-golden-balance","https:\u002F\u002Fyt3.ggpht.com\u002FJA4SHJG0wkJ9nlksLsGrduuwpxezBn3fyGgCznDCqaEdJoFL2qM2bWtsrWQonmnaM25OQ3uSow=s800-c-k-c0x00ffffff-no-rj",{"id":54,"code":55,"youtubeVideoId":56,"title":57,"description":58,"youtubeDuration":59,"youtubeIsShort":11,"contentType":60,"channel":61},1013952,"nh09zd","PKrTw2HM_zw","35-Day Coffee Dry-Age Experiment: Using $600\u002Flb Civet Poop Coffee on a Ribeye","Guga dry-ages a ribeye roast for 35 days completely coated in Kopi Luwak — the world's most expensive coffee, made from civet-digested beans worth up to $600\u002Flb. He compares it against a standard dry-aged control steak, grills both, and has his crew taste-test the results blind before revealing the unusual ingredient.","PT6M42S","FOOD_CHALLENGE",{"name":62,"slug":63,"avatar":64},"Guga Foods","guga-foods","https:\u002F\u002Fyt3.ggpht.com\u002Fytc\u002FAIdro_lRmg33w57KjGcp7uwFqY3PvsmzkZDrt54uIy0wB8O4lDU=s800-c-k-c0x00ffffff-no-rj",{"id":66,"code":67,"youtubeVideoId":68,"title":69,"description":70,"youtubeDuration":71,"youtubeIsShort":11,"contentType":12,"channel":72},1013809,"9x2lcx","YFpnNixm5Vs","The Physics Behind Flipping Your Steak Every 30 Seconds — Peak Power vs. Average Power Explained","Chef and food scientist Chris Young conducts a controlled experiment comparing the classic single-flip steak method against flipping every 30 seconds, testing both 1-inch and 2-inch thick steaks. Using precision induction cooking and a multi-sensor thermometer, he demonstrates why frequent flipping produces a more even cook and better crust — and breaks down the heat transfer science that explains why. A must-watch for anyone serious about steak technique.","PT14M1S",{"name":38,"slug":39,"avatar":73},"https:\u002F\u002Fyt3.ggpht.com\u002FL1sfUAUy6vX3ziYonJBXZ-hHGQ8phtp_hTNF_f4QMWxGXGD_NepR5KXVVEiLvyjMNWoGqNCS=s800-c-k-c0x00ffffff-no-rj",{"id":75,"code":76,"youtubeVideoId":77,"title":78,"description":79,"youtubeDuration":80,"youtubeIsShort":11,"contentType":48,"channel":81},1013858,"aea558","cnjPsZP0Uj8","Why You Should Sear Hibachi Steak Whole — Not Pre-Cut — For Better Results at Home","Jason Farmer breaks down the biggest mistake home cooks make with hibachi steak — cutting the meat before searing — and shows the correct teppanyaki technique for juicier, restaurant-quality results. The video covers steak selection (NY strip), mushroom prep, fat cap crisping, resting, and finishing with garlic butter, all for a fraction of Benihana prices.","PT4M16S",{"name":82,"slug":83,"avatar":84},"Jason Farmer","jason-farmer","https:\u002F\u002Fyt3.ggpht.com\u002FvMD_JhbTEBsx0d4SFWazs6PM8m3x_ij3MPF-DJdVUwdDvTwbDJ5v8m76wbOPI_vhHUv0iudh=s800-c-k-c0x00ffffff-no-rj",1778181062814]