[{"data":1,"prerenderedAt":109},["ShallowReactive",2],{"video-ys21b2":3},{"video":4,"relatedVideos":64},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":29,"categories":49,"channel":62},1013928,"ys21b2","VNS7R2mPkcU","Rice Paper vs. Rice Noodles: Guga's Deep-Fried Bone Marrow Steak Crust Experiment","Guga tests three methods to achieve maximum steak crispiness: a standard charcoal-grilled control, a steak wrapped in rice paper and deep-fried in bone marrow three times, and a steak wrapped in sesame-soy soaked rice noodles. The video also features a Peruvian Lomo Saltado with mashed potatoes and quail eggs as a side dish.","PT11M34S",false,"RECIPE",[14,15,16,17,18,19,20,21,22,23,24,25,26,27,28],"mashed potatoes","steak","rice paper","crispy crust","rice noodles","Lomo Saltado","New York strip","deep frying","bone marrow","crackling","experiment","Peruvian cuisine","Guga Foods","charcoal grilling","food science",[30,31,32,33,34,35,36,37,38,39,40,41,42,43,44,45,46,47,48],"New York strip steaks (Choice grade, 1.5 inches thick)","Salt","Black pepper","Garlic powder","Rice paper wrappers","Rice noodles (Vietnamese-style)","Bone marrow (for frying)","Sesame oil","Soy sauce","Potatoes","Filet mignon (for Lomo Saltado)","Tomatoes","Onions","Garlic","Cumin","MSG","Quail eggs","Parsley","Chives",[50,56],{"id":51,"name":52,"slug":53,"emoji":54,"color":55},184,"Steak & Grilling","steak-grilling","🥩","#8B1A1A",{"id":57,"name":58,"slug":59,"emoji":60,"color":61},338,"Food Experiments","food-experiments","🔬","#FF4500",{"name":26,"slug":63},"guga-foods",[65,76,86,98],{"id":66,"code":67,"youtubeVideoId":68,"title":69,"description":70,"youtubeDuration":71,"youtubeIsShort":11,"contentType":12,"channel":72},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",{"name":73,"slug":74,"avatar":75},"The Golden Balance","the-golden-balance","https:\u002F\u002Fyt3.ggpht.com\u002FJA4SHJG0wkJ9nlksLsGrduuwpxezBn3fyGgCznDCqaEdJoFL2qM2bWtsrWQonmnaM25OQ3uSow=s800-c-k-c0x00ffffff-no-rj",{"id":77,"code":78,"youtubeVideoId":79,"title":80,"description":81,"youtubeDuration":82,"youtubeIsShort":11,"contentType":83,"channel":84},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":26,"slug":63,"avatar":85},"https:\u002F\u002Fyt3.ggpht.com\u002Fytc\u002FAIdro_lRmg33w57KjGcp7uwFqY3PvsmzkZDrt54uIy0wB8O4lDU=s800-c-k-c0x00ffffff-no-rj",{"id":87,"code":88,"youtubeVideoId":89,"title":90,"description":91,"youtubeDuration":92,"youtubeIsShort":11,"contentType":93,"channel":94},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","FOOD_SCIENCE",{"name":95,"slug":96,"avatar":97},"Chris Young","chris-young","https:\u002F\u002Fyt3.ggpht.com\u002FL1sfUAUy6vX3ziYonJBXZ-hHGQ8phtp_hTNF_f4QMWxGXGD_NepR5KXVVEiLvyjMNWoGqNCS=s800-c-k-c0x00ffffff-no-rj",{"id":99,"code":100,"youtubeVideoId":101,"title":102,"description":103,"youtubeDuration":104,"youtubeIsShort":11,"contentType":12,"channel":105},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":106,"slug":107,"avatar":108},"Jason Farmer","jason-farmer","https:\u002F\u002Fyt3.ggpht.com\u002FvMD_JhbTEBsx0d4SFWazs6PM8m3x_ij3MPF-DJdVUwdDvTwbDJ5v8m76wbOPI_vhHUv0iudh=s800-c-k-c0x00ffffff-no-rj",1778181065550]