{"id":382,"date":"2022-11-21T11:23:52","date_gmt":"2022-11-21T10:23:52","guid":{"rendered":"http:\/\/paul.3.125.109.87.nip.io\/?p=382"},"modified":"2022-11-30T10:44:30","modified_gmt":"2022-11-30T09:44:30","slug":"pommes-frites","status":"publish","type":"post","link":"https:\/\/paul.kuetten.ch\/?p=382","title":{"rendered":"Pommes Frites"},"content":{"rendered":"<p><strong>Pommes Frites<\/strong><\/p>\n<p>Kartoffelst\u00e4bchen zuerst zwischen zehn und dreissig Sekunden lang bei 850 Watt in der Mikrowelle. Danach\u00a0in 150 bis 190 Grad Celsius heissem Sonnenblumen\u00f6l fertig garen. Ich nehme in der Regel\u00a0<b>Rindernierenfett.\u00a0<a title=\"Rindernierenfett\" href=\"https:\/\/de.wikipedia.org\/wiki\/Rindernierenfett\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/de.wikipedia.org\/wiki\/Rindernierenfett<br \/>\n<\/a><\/b>Die Bildung von Acrylamid beginnt schon bei 120 Grad Celsius, ab 170 Grad nimmt sie jedoch sprunghaft zu. Lebensmittel, die im Beisein von Wasser gegart werden, weisen kein oder sehr wenig Acrylamid auf.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pommes Frites Kartoffelst\u00e4bchen zuerst zwischen zehn und dreissig Sekunden lang bei 850 Watt in der Mikrowelle. Danach\u00a0in 150 bis 190 Grad Celsius heissem Sonnenblumen\u00f6l fertig garen. Ich nehme in der Regel\u00a0Rindernierenfett.\u00a0https:\/\/de.wikipedia.org\/wiki\/Rindernierenfett Die Bildung von Acrylamid beginnt schon bei 120 Grad Celsius, ab 170 Grad nimmt sie jedoch sprunghaft zu. Lebensmittel, die im Beisein von Wasser [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-382","post","type-post","status-publish","format-standard","hentry","category-kuechentipps"],"_links":{"self":[{"href":"https:\/\/paul.kuetten.ch\/index.php?rest_route=\/wp\/v2\/posts\/382","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/paul.kuetten.ch\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/paul.kuetten.ch\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/paul.kuetten.ch\/index.php?rest_route=\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/paul.kuetten.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=382"}],"version-history":[{"count":1,"href":"https:\/\/paul.kuetten.ch\/index.php?rest_route=\/wp\/v2\/posts\/382\/revisions"}],"predecessor-version":[{"id":775,"href":"https:\/\/paul.kuetten.ch\/index.php?rest_route=\/wp\/v2\/posts\/382\/revisions\/775"}],"wp:attachment":[{"href":"https:\/\/paul.kuetten.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=382"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/paul.kuetten.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=382"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/paul.kuetten.ch\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=382"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}