{"id":305,"date":"2009-11-01T21:05:13","date_gmt":"2009-11-01T19:05:13","guid":{"rendered":"http:\/\/www.amodecasa.com\/cocinaor\/?p=305"},"modified":"2012-11-02T11:23:44","modified_gmt":"2012-11-02T09:23:44","slug":"ashaaaado-ii","status":"publish","type":"post","link":"https:\/\/www.amodecasa.com\/cocinaor\/2009\/11\/ashaaaado-ii\/","title":{"rendered":"ASHAAAADO II"},"content":{"rendered":"<p style=\"text-align: left;\">Hoy toca explicar el proceso de cocci\u00f3n en si:<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"\/cocinaor\/public\/images_upload_2\/268_ashaado04.jpg\" alt=\"Asado argentino - asado y chorizos\" width=\"259\" height=\"194\" \/><\/p>\n<h2><strong><!--more--><\/strong>Receta de asado argentino<strong><br \/><\/strong><\/h2>\n<p><strong>Preparaci\u00f3n:<\/strong><\/p>\n<p>En un sitio apropiado se enciende el carb\u00f3n y se esperan hasta que queden brasas incandescentes, nada de cocinar la carne encima del fuego.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"\/cocinaor\/public\/images_upload_2\/246_ashaado02.jpg\" alt=\"Asado argentino - Carbon en la parrilla\" width=\"194\" height=\"259\" \/><\/p>\n<p>Se le pone un poco de sal a la carne<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"\/cocinaor\/public\/images_upload_2\/26A_ashaado03.jpg\" alt=\"Asado argentino - Sal en la carne\" width=\"259\" height=\"194\" \/><\/p>\n<p>Y a la parrilla un buen rato para que se haga al punto deseado<\/p>\n<p>Tambi\u00e9n se pueden poner chorizos para hacer CHORIPAN (ya hablaremos de el m\u00e1s adelante)<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"\/cocinaor\/public\/images_upload_2\/268_ashaado04.jpg\" alt=\"Asado argentino - chorizos parrilla carbon\" width=\"259\" height=\"194\" \/><\/p>\n<p>S\u00f3lo hay que tener en cuenta dos o tres cosas, que la grasa de la comida no provoque llamas, que la cocci\u00f3n sea lenta, y poco m\u00e1s creo yo.<\/p>\n<p>En el pr\u00f3ximo capitulo, el chimichurri.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hoy toca explicar el proceso de cocci\u00f3n en si:<\/p>\n","protected":false},"author":7,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32,6,1],"tags":[34,52,50,26,51],"class_list":["post-305","post","type-post","status-publish","format-standard","hentry","category-cocina-del-mundo","category-plato-principal","category-todo","tag-alfajor","tag-argentina","tag-asado","tag-carne","tag-chimichurri"],"_links":{"self":[{"href":"https:\/\/www.amodecasa.com\/cocinaor\/wp-json\/wp\/v2\/posts\/305","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.amodecasa.com\/cocinaor\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.amodecasa.com\/cocinaor\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.amodecasa.com\/cocinaor\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.amodecasa.com\/cocinaor\/wp-json\/wp\/v2\/comments?post=305"}],"version-history":[{"count":0,"href":"https:\/\/www.amodecasa.com\/cocinaor\/wp-json\/wp\/v2\/posts\/305\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.amodecasa.com\/cocinaor\/wp-json\/wp\/v2\/media?parent=305"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.amodecasa.com\/cocinaor\/wp-json\/wp\/v2\/categories?post=305"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.amodecasa.com\/cocinaor\/wp-json\/wp\/v2\/tags?post=305"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}