{"version":"1.0","provider_name":"Marc Winer","provider_url":"https:\/\/marcwiner.com\/pt-pt\/","author_name":"Marc Winer","author_url":"https:\/\/marcwiner.com\/pt-pt\/author\/admin2823\/","title":"Como amaciar carne para pratos asi\u00e1ticos? O m\u00e9todo do bicarbonato","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"YGJNxwKZGo\"><a href=\"https:\/\/marcwiner.com\/pt-pt\/metodo-do-bicarbonato\/\">Como amaciar carne para pratos asi\u00e1ticos? O m\u00e9todo do bicarbonato<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/marcwiner.com\/pt-pt\/metodo-do-bicarbonato\/embed\/#?secret=YGJNxwKZGo\" width=\"600\" height=\"338\" title=\"&#8220;Como amaciar carne para pratos asi\u00e1ticos? O m\u00e9todo do bicarbonato&#8221; &#8212; Marc Winer\" data-secret=\"YGJNxwKZGo\" 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 cozinha asi\u00e1tica, com a sua enorme diversidade de sabores e t\u00e9cnicas, d\u00e1 grande import\u00e2ncia \u00e0 textura dos ingredientes, e a carne n\u00e3o \u00e9 exce\u00e7\u00e3o. Uma carne bem tenra \u00e9 essencial em pratos como a carne de vaca com cebola ou o porco caramelizado.","url":"https:\/\/marcwiner.com\/pt-pt\/metodo-do-bicarbonato\/","language":"pt-pt","recipe":{"name":"M\u00e9todo do bicarbonato para amaciar a carne","cuisine":[],"course":[],"prep_time_min":0,"cook_time_min":0,"total_time_min":0,"servings":{"amount":0,"unit":""},"ingredients":["1 peso de carne \u00e0 escolha","1 por cento do peso da carne em bicarbonato","1 carne em tiras","140 ml de \u00e1gua","1 colher de ch\u00e1 por cada 140 ml de \u00e1gua necess\u00e1rios 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}