{"version":"1.0","provider_name":"Marc Winer","provider_url":"https:\/\/marcwiner.com\/pt-br\/","author_name":"Marc Winer","author_url":"https:\/\/marcwiner.com\/pt-br\/author\/admin2823\/","title":"Como amaciar carne com bicarbonato \u2013 t\u00e9cnica chinesa","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"NIaRbzEKAd\"><a href=\"https:\/\/marcwiner.com\/pt-br\/metodo-do-bicarbonato\/\">Como amaciar carne com bicarbonato \u2013 t\u00e9cnica chinesa<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/marcwiner.com\/pt-br\/metodo-do-bicarbonato\/embed\/#?secret=NIaRbzEKAd\" width=\"600\" height=\"338\" title=\"&#8220;Como amaciar carne com bicarbonato \u2013 t\u00e9cnica chinesa&#8221; &#8212; Marc Winer\" data-secret=\"NIaRbzEKAd\" 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":"A culin\u00e1ria asi\u00e1tica, com sua enorme diversidade de sabores e t\u00e9cnicas, d\u00e1 grande import\u00e2ncia \u00e0 textura dos ingredientes \u2014 e a carne n\u00e3o \u00e9 exce\u00e7\u00e3o. A maciez \u00e9 essencial em pratos como a carne com cebola ou o porco caramelizado.","url":"https:\/\/marcwiner.com\/pt-br\/metodo-do-bicarbonato\/","language":"pt-br","recipe":{"name":"Carne macia com bicarbonato (m\u00e9todo chin\u00eas)","cuisine":[],"course":[],"prep_time_min":0,"cook_time_min":0,"total_time_min":0,"servings":{"amount":0,"unit":""},"ingredients":["1 por\u00e7\u00e3o de carne (peso \u00e0 sua escolha)","1 por cento do peso da carne em bicarbonato de s\u00f3dio","1 por\u00e7\u00e3o de carne em tiras","140 ml de \u00e1gua","1 colher de ch\u00e1 de bicarbonato de s\u00f3dio para cada 140 ml de \u00e1gua usados para cobrir a 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}