{"id":470,"date":"2011-12-21T10:44:49","date_gmt":"2011-12-21T09:44:49","guid":{"rendered":"http:\/\/blogs.elcorreo.com\/culinariosidad\/?p=470"},"modified":"2011-12-21T10:44:49","modified_gmt":"2011-12-21T09:44:49","slug":"truco-navidad-cocer-percebes","status":"publish","type":"post","link":"https:\/\/blogs.elcorreo.com\/culinariosidad\/2011\/12\/21\/truco-navidad-cocer-percebes\/","title":{"rendered":"Truco de Navidad: c\u00f3mo cocer percebes"},"content":{"rendered":"<p>Sacar el m\u00e1ximo partido a los percebes es muy f\u00e1cil. S\u00f3lo hay que saber cocerlos de la manera adecuada, <strong>en abundante agua salada con sabor a mar.<\/strong><\/p>\n<p><a href=\"\/culinariosidad\/wp-content\/uploads\/sites\/8\/2011\/12\/percebe.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-471\" title=\"percebe\" src=\"\/culinariosidad\/wp-content\/uploads\/sites\/8\/2011\/12\/percebe.jpg\" alt=\"C\u00f3mo cocer los percebes\" width=\"596\" height=\"447\" srcset=\"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-content\/uploads\/sites\/8\/2011\/12\/percebe.jpg 596w, https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-content\/uploads\/sites\/8\/2011\/12\/percebe-300x225.jpg 300w\" sizes=\"(max-width: 596px) 100vw, 596px\" \/><\/a><\/p>\n<p>Para cocer correctamente este crust\u00e1ceo, s\u00f3lo necesitamos agua, sal y un poco de alga <a title=\"Alga kombu\" href=\"http:\/\/www.portomuinos.com\/produtos_produtos.php?idcatraiz=44&#038;idcat=46&#038;produtos=1&#038;idprod=4\" target=\"_blank\" rel=\"external nofollow\">kombu<\/a>. Aqu\u00ed est\u00e1 el v\u00eddeo.<\/p>\n<p><a href=\"http:\/\/www.elcorreo.com\/videos\/los-mas-plus\/cocina-con-canales\/1336723163001-truco-para-cocer-bien-percebes.html\" rel=\"external nofollow\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-472\" title=\"V\u00eddeo de percebes\" src=\"\/culinariosidad\/wp-content\/uploads\/sites\/8\/2011\/12\/videopercebe.png\" alt=\"Truco de Navidad\" width=\"596\" height=\"331\" srcset=\"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-content\/uploads\/sites\/8\/2011\/12\/videopercebe.png 596w, https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-content\/uploads\/sites\/8\/2011\/12\/videopercebe-300x167.png 300w\" sizes=\"(max-width: 596px) 100vw, 596px\" \/><\/a><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Sacar el m\u00e1ximo partido a los percebes es muy f\u00e1cil. S\u00f3lo hay que saber cocerlos de la manera adecuada, en abundante agua salada con sabor a mar. Para cocer correctamente este crust\u00e1ceo, s\u00f3lo necesitamos agua, sal y un poco de alga kombu. Aqu\u00ed est\u00e1 el v\u00eddeo.<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[322,345,405,439,804,805,892,969,970,1323],"_links":{"self":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/470"}],"collection":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/comments?post=470"}],"version-history":[{"count":0,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/470\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/media?parent=470"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/categories?post=470"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/tags?post=470"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}