[{"data":1,"prerenderedAt":95},["ShallowReactive",2],{"video-umx54y":3},{"video":4,"relatedVideos":50},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":27,"categories":34,"channel":47},1014235,"umx54y","zoITqf9M208","Prime vs Choice vs Premium: Which Beef Grade Transforms Most After 35-Day Dry Age?","Guga splits three whole ribeye loins — USDA Prime, Premium, and Choice — dry-aging one half of each for 35 days using the UMAi Dry system while keeping the other half fresh for a direct comparison. The blind taste test reveals dramatic differences in tenderness and flavor across grades, with a clear winner emerging. Essential viewing for anyone considering dry-aging at home.","PT16M36S",false,"FOOD_SCIENCE",[14,15,16,17,18,19,20,21,22,23,24,25,26],"marbling","dry aged beef","home dry aging","UMAi Dry","blind taste test","BBQ","dry aging","grilling","USDA grades","steak experiment","beef grading","ribeye","charcoal",[28,29,30,31,32,33],"USDA Prime ribeye loin","Premium ribeye loin","Choice ribeye loin","Salt","Freshly ground black pepper","Garlic powder",[35,41],{"id":36,"name":37,"slug":38,"emoji":39,"color":40},153,"Steak & Beef","steak-beef","🥩","#8B1A1A",{"id":42,"name":43,"slug":44,"emoji":45,"color":46},143,"BBQ & Grilling","bbq-grilling","🔥","#8B2500",{"name":48,"slug":49},"Guga Foods","guga-foods",[51,62,74,86],{"id":52,"code":53,"youtubeVideoId":54,"title":55,"description":56,"youtubeDuration":57,"youtubeIsShort":11,"contentType":12,"channel":58},1004101,"1elzfm","IpluMPfDRJY","The Ice Brine Trick That Replicates Liquid Nitrogen Cryo-Searing at Home","Chris Young (Modernist Cuisine, ChefSteps) breaks down the food science behind cryo-searing — freezing a steak before deep-frying to eliminate the overcooked gray band. He tests liquid nitrogen and dry ice methods, then reveals a practical home technique using a salt-and-ice brine that freezes the steak surface in 20 minutes while simultaneously seasoning it. Perfect for anyone chasing edge-to-edge doneness on a special cut.","PT12M13S",{"name":59,"slug":60,"avatar":61},"Chris Young","chris-young","https:\u002F\u002Fyt3.ggpht.com\u002FL1sfUAUy6vX3ziYonJBXZ-hHGQ8phtp_hTNF_f4QMWxGXGD_NepR5KXVVEiLvyjMNWoGqNCS=s800-c-k-c0x00ffffff-no-rj",{"id":63,"code":64,"youtubeVideoId":65,"title":66,"description":67,"youtubeDuration":68,"youtubeIsShort":11,"contentType":69,"channel":70},1014772,"8jqjeq","BlHnG8_6lvY","Seasoned Thin Steak with Air-Fried Plantains, Crispy Fries & Sautéed Peppered Onions","A satisfying homemade steak dinner featuring thinly pounded steak seasoned with adobo, garlic powder, and Himalayan salt, paired with air-fried sweet plantains, crispy French fries, and sautéed bell pepper onions. The host shares tips for keeping the meal clean and healthy using an air fryer, with stovetop and oven alternatives offered throughout.","PT9M55S","RECIPE",{"name":71,"slug":72,"avatar":73},"Dada’s FoodCrave Kitchen","dadas-foodcrave-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FiEFdprREyYvuzlyz-5CYErJu-EoAoW0NB_OSijSriBqw9MHPB98YO_MYNrP5ntAWhtU86alf=s800-c-k-c0x00ffffff-no-rj",{"id":75,"code":76,"youtubeVideoId":77,"title":78,"description":79,"youtubeDuration":80,"youtubeIsShort":81,"contentType":69,"channel":82},1004468,"v7u9sb","dFVdbIEJIpA","How to Cook a Perfect Filet Mignon at Home","Chef Brian walks through his method for cooking filet mignon to perfection. A quick, straightforward guide ideal for home cooks looking to master one of the most prized cuts of beef. Great for date nights or special occasions.","PT15S",true,{"name":83,"slug":84,"avatar":85},"Chef Brians Kitchen","chef-brians-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FK7ujW5ggMOLuet9P6XWCUsHKNJ--vzp-GK3-Rt82JhfR2fLNi9XyRYhluK2i0Lvx06q3vX1ONw=s800-c-k-c0x00ffffff-no-rj",{"id":87,"code":88,"youtubeVideoId":89,"title":90,"description":91,"youtubeDuration":92,"youtubeIsShort":11,"contentType":69,"channel":93},1018323,"dsai2s","I8sK-oNo6-k","French Onion Soup Compound Butter on Steak: The 3-Way Experiment That Ended in a Unanimous Winner","Guga tests three ways to bring French onion soup flavors to prime 21-day aged steaks: plain, topped with a homemade French onion compound butter, and fully loaded with caramelized onions, toasted baguette, and melted Gruyère. Inspired by a masterclass from a French Hall of Fame chef in NYC, this video walks through making French onion soup from scratch and turning it into the ultimate steak topping. All three tasters unanimously crowned the fully loaded version the winner.","PT9M42S",{"name":48,"slug":49,"avatar":94},"https:\u002F\u002Fyt3.ggpht.com\u002Fytc\u002FAIdro_lRmg33w57KjGcp7uwFqY3PvsmzkZDrt54uIy0wB8O4lDU=s800-c-k-c0x00ffffff-no-rj",1778181066671]