{"id":3180,"date":"2018-04-01T00:02:44","date_gmt":"2018-04-01T00:02:44","guid":{"rendered":"https:\/\/markandoestilo.com\/blog\/?p=3180"},"modified":"2018-04-10T20:55:00","modified_gmt":"2018-04-10T20:55:00","slug":"bacalao-dorado","status":"publish","type":"post","link":"https:\/\/markandoestilo.com\/blog\/bacalao-dorado\/","title":{"rendered":"BACALAO DORADO"},"content":{"rendered":"<h4><strong>\u221a Ingredientes<\/strong><\/h4>\n<ul>\n<li>Bacalao desmigado<\/li>\n<li>Patatas<\/li>\n<li>Huevos<\/li>\n<li>Cebolla y ajo<\/li>\n<\/ul>\n<h4><strong>\u221a Preparaci\u00f3n<\/strong><\/h4>\n<p>Desalar el bacalao durante 24horas cambiando el agua 3-4 veces. Escurrir y reservar. Pelar y picar las patatas paja, dej\u00e1ndolas en remojo para que suelten el almid\u00f3n y queden m\u00e1s crujientes. En una sart\u00e9n pochar una cebolla partida en juliana y un diente de ajo. A\u00f1adir el bacalao, bien escurrido y rehogarlo. Reservar.<\/p>\n<p>Escurrir y secar bien las patatas y fre\u00edrlas en aceite de oliva. Cuando est\u00e9n doradas dejarlas reposar sobre una servilleta de papel, para quitarle el exceso de aceite.<\/p>\n<p>Separar las claras de las yemas y cuajar las claras con el bacalao y la cebolla, cuando empiecen a estar cuajadas incorporar las patatas paja y remover. En el \u00faltimo momento incorporar las yemas enteras y darle un golpe de calor fuerte pero corto (en el horno, con un soplete, o tapando la sart\u00e9n con una tapadera para que las yemas se hagan por fuera pero queden jugosas por dentro).<\/p>\n<hr \/>\n<p>Carmen Centeno<\/p>\n<p>Cocina antiaging<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n<div class=\"likebtn_container\" style=\"clear:both;\"><!-- LikeBtn.com BEGIN --><span class=\"likebtn-wrapper\"  data-identifier=\"post_3180\"  data-site_id=\"583615216fd08bac247835d5\"  data-theme=\"elegant\"  data-lang=\"es\"  data-ef_voting=\"heartbeat\"  data-dislike_enabled=\"false\"  data-style=\"\"  data-unlike_allowed=\"\"  data-show_copyright=\"\"  data-item_url=\"https:\/\/markandoestilo.com\/blog\/bacalao-dorado\/\"  data-item_title=\"BACALAO DORADO\"  data-item_image=\"https:\/\/markandoestilo.com\/blog\/wp-content\/uploads\/2017\/03\/bacalao-doradoV3.jpg\"  data-item_date=\"2018-04-01T00:02:44+02:00\"  data-engine=\"WordPress\"  data-plugin_v=\"2.6.65\"  data-prx=\"https:\/\/markandoestilo.com\/blog\/wp-admin\/admin-ajax.php?action=likebtn_prx\"  data-event_handler=\"likebtn_eh\" ><\/span><!-- LikeBtn.com END --><\/div>","protected":false},"excerpt":{"rendered":"<p>\u221a Ingredientes Bacalao desmigado Patatas Huevos Cebolla y ajo \u221a Preparaci\u00f3n Desalar el bacalao durante 24horas cambiando el agua 3-4&#8230;<\/p>\n<div class=\"likebtn_container\" style=\"clear:both;\"><!-- LikeBtn.com BEGIN --><span class=\"likebtn-wrapper\"  data-identifier=\"post_3180\"  data-site_id=\"583615216fd08bac247835d5\"  data-theme=\"elegant\"  data-lang=\"es\"  data-ef_voting=\"heartbeat\"  data-dislike_enabled=\"false\"  data-style=\"\"  data-unlike_allowed=\"\"  data-show_copyright=\"\"  data-item_url=\"https:\/\/markandoestilo.com\/blog\/bacalao-dorado\/\"  data-item_title=\"BACALAO DORADO\"  data-item_image=\"https:\/\/markandoestilo.com\/blog\/wp-content\/uploads\/2017\/03\/bacalao-doradoV3.jpg\"  data-item_date=\"2018-04-01T00:02:44+02:00\"  data-engine=\"WordPress\"  data-plugin_v=\"2.6.65\"  data-prx=\"https:\/\/markandoestilo.com\/blog\/wp-admin\/admin-ajax.php?action=likebtn_prx\"  data-event_handler=\"likebtn_eh\" ><\/span><!-- LikeBtn.com END --><\/div>","protected":false},"author":2,"featured_media":7290,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_mi_skip_tracking":false,"footnotes":""},"categories":[10],"tags":[697,698],"class_list":["post-3180","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastro","tag-bacalao","tag-dorado"],"acf":[],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/markandoestilo.com\/blog\/wp-json\/wp\/v2\/posts\/3180","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/markandoestilo.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/markandoestilo.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/markandoestilo.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/markandoestilo.com\/blog\/wp-json\/wp\/v2\/comments?post=3180"}],"version-history":[{"count":3,"href":"https:\/\/markandoestilo.com\/blog\/wp-json\/wp\/v2\/posts\/3180\/revisions"}],"predecessor-version":[{"id":9147,"href":"https:\/\/markandoestilo.com\/blog\/wp-json\/wp\/v2\/posts\/3180\/revisions\/9147"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/markandoestilo.com\/blog\/wp-json\/wp\/v2\/media\/7290"}],"wp:attachment":[{"href":"https:\/\/markandoestilo.com\/blog\/wp-json\/wp\/v2\/media?parent=3180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/markandoestilo.com\/blog\/wp-json\/wp\/v2\/categories?post=3180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/markandoestilo.com\/blog\/wp-json\/wp\/v2\/tags?post=3180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}