{"version":"1.0","provider_name":"Marc Winer","provider_url":"https:\/\/marcwiner.com\/ro\/","author_name":"Marc Winer","author_url":"https:\/\/marcwiner.com\/ro\/author\/admin2823\/","title":"Cum s\u0103 fr\u0103geze\u0219ti carnea pentru preparatele asiatice: metoda cu bicarbonat","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"3wKtjoRGcb\"><a href=\"https:\/\/marcwiner.com\/ro\/metoda-cu-bicarbonat\/\">Cum s\u0103 fr\u0103geze\u0219ti carnea pentru preparatele asiatice: metoda cu bicarbonat<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/marcwiner.com\/ro\/metoda-cu-bicarbonat\/embed\/#?secret=3wKtjoRGcb\" width=\"600\" height=\"338\" title=\"&#8222;Cum s\u0103 fr\u0103geze\u0219ti carnea pentru preparatele asiatice: metoda cu bicarbonat&#8221; &#8211; Marc Winer\" data-secret=\"3wKtjoRGcb\" 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":"Buc\u0103t\u0103ria asiatic\u0103, cu bog\u0103\u021bia ei de arome \u0219i tehnici, pune mare pre\u021b pe textura ingredientelor, iar carnea nu face excep\u021bie. Fr\u0103gezimea c\u0103rnii este esen\u021bial\u0103 pentru preparate precum vita cu ceap\u0103 sau porcul caramelizat.","url":"https:\/\/marcwiner.com\/ro\/metoda-cu-bicarbonat\/","language":"ro","recipe":{"name":"Metoda cu bicarbonat pentru a fr\u0103gezi carnea","cuisine":[],"course":[],"prep_time_min":0,"cook_time_min":0,"total_time_min":0,"servings":{"amount":0,"unit":""},"ingredients":["1 cantitate de carne","1 procent din greutatea c\u0103rnii, \u00een bicarbonat de sodiu","1 carne t\u0103iat\u0103 \u00een f\u00e2\u0219ii","140 ml de ap\u0103","1 linguri\u021b\u0103 pentru fiecare 140 ml de ap\u0103 necesar\u0103 ca s\u0103 acopere carnea"],"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}