{"version":"1.0","provider_name":"Marc Winer","provider_url":"https:\/\/marcwiner.com\/es\/","author_name":"Marc Winer","author_url":"https:\/\/marcwiner.com\/es\/author\/admin2823\/","title":"\u00bfC\u00f3mo ablandar la carne para platos asi\u00e1ticos? El m\u00e9todo del bicarbonato","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"ZSDBnVkwrv\"><a href=\"https:\/\/marcwiner.com\/es\/metodo-del-bicarbonato\/\">\u00bfC\u00f3mo ablandar la carne para platos asi\u00e1ticos? El m\u00e9todo del bicarbonato<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/marcwiner.com\/es\/metodo-del-bicarbonato\/embed\/#?secret=ZSDBnVkwrv\" width=\"600\" height=\"338\" title=\"\u00ab\u00bfC\u00f3mo ablandar la carne para platos asi\u00e1ticos? El m\u00e9todo del bicarbonato\u00bb \u2014 Marc Winer\" data-secret=\"ZSDBnVkwrv\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/marcwiner.com\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/marcwiner.com\/wp-content\/uploads\/2023\/08\/bicarbonate-en-tete-750x499.jpg","thumbnail_width":600,"thumbnail_height":399,"description":"La cocina asi\u00e1tica, con su enorme diversidad de sabores y t\u00e9cnicas, da much\u00edsima importancia a la textura de los ingredientes, y la carne no es una excepci\u00f3n. Que la carne quede tierna es fundamental en platos como la ternera con cebolla o el cerdo caramelizado.","url":"https:\/\/marcwiner.com\/es\/metodo-del-bicarbonato\/","language":"es","recipe":{"name":"M\u00e9todo con bicarbonato para ablandar la carne","cuisine":[],"course":[],"prep_time_min":0,"cook_time_min":0,"total_time_min":0,"servings":{"amount":0,"unit":""},"ingredients":["1 cantidad determinada de carne","1 por ciento del peso de la carne en bicarbonato","1 carne cortada en tiras","140 ml de agua","1 cucharadita por cada 140 ml de agua necesarios para cubrir la carne"],"instructions_count":6,"image":"https:\/\/marcwiner.com\/wp-content\/uploads\/2023\/08\/bicarbonate-en-tete-scaled.jpg"},"author":{"name":"Marc Winer","url":"https:\/\/marcwiner.com\/a-propos\/","sameAs":["https:\/\/www.instagram.com\/marcwiner\/","https:\/\/www.facebook.com\/marcwinercuisine\/","https:\/\/www.linkedin.com\/in\/marcwiner","https:\/\/www.youtube.com\/@marc_winer","https:\/\/www.pinterest.com\/marc_winer\/","https:\/\/www.tiktok.com\/@marcwiner"]},"attribution":"Original recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.","cache_age":86400}