{"id":1225,"date":"2011-04-30T18:21:02","date_gmt":"2011-04-30T18:21:02","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1225"},"modified":"2011-04-30T18:21:02","modified_gmt":"2011-04-30T18:21:02","slug":"gruner-aal","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/30\/gruner-aal\/","title":{"rendered":"Gr\u00fcner Aal"},"content":{"rendered":"

Zutaten<\/b>
\n1-1,5 kg frische Aale
\nButter
\nMehl
\n1\/8 l saure Sahne
\nfrischer Dill
\nSalz
\netwas Pfeffer
\nZucker<\/p>\n

\nZubereitung: <\/b>
Die Aale gr\u00fcndlich waschen, die Schleimschicht der Haut mit Salz abreiben und in St\u00fccke schneiden. Aus Butter und Mehl eine Mehlschwitze bereiten und mit gut einem 1\/2 1 Wasser, in dem vorher die Sahne verr\u00fchrt worden ist, abl\u00f6schen. Mit Salz etwas Zucker und Pfeffer abschmecken. Die Aalst\u00fccke und den Dill dazugeben und etwa 20 Minuten k\u00f6cheln lassen und mit Salzkartoffeln servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1-1,5 kg frische Aale Butter Mehl 1\/8 l saure Sahne frischer Dill Salz etwas Pfeffer Zucker Zubereitung: Die Aale gr\u00fcndlich waschen, die Schleimschicht der Haut mit Salz abreiben und in St\u00fccke schneiden. Aus Butter und Mehl eine Mehlschwitze bereiten und mit gut einem 1\/2 1 Wasser, in dem vorher die Sahne verr\u00fchrt worden ist, … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[19,6],"tags":[65],"class_list":["post-1225","post","type-post","status-publish","format-standard","hentry","category-fisch","category-hauptgerichte","tag-aal","item-wrap"],"yoast_head":"\nGr\u00fcner Aal<\/title>\n<meta name=\"description\" content=\"- Gr\u00fcner Aal\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/30\/gruner-aal\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gr\u00fcner Aal\" \/>\n<meta property=\"og:description\" content=\"- Gr\u00fcner Aal\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/30\/gruner-aal\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-04-30T18:21:02+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/gruner-aal\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/gruner-aal\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Gr\u00fcner Aal\",\"datePublished\":\"2011-04-30T18:21:02+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/gruner-aal\\\/\"},\"wordCount\":84,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Aal\"],\"articleSection\":[\"Fisch\",\"Hauptgerichte\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/gruner-aal\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/gruner-aal\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/gruner-aal\\\/\",\"name\":\"Gr\u00fcner Aal\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-30T18:21:02+00:00\",\"description\":\"- Gr\u00fcner Aal\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/gruner-aal\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/gruner-aal\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/gruner-aal\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Gr\u00fcner Aal\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Gr\u00fcner Aal","description":"- Gr\u00fcner Aal","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/30\/gruner-aal\/","og_locale":"de_DE","og_type":"article","og_title":"Gr\u00fcner Aal","og_description":"- Gr\u00fcner Aal","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/30\/gruner-aal\/","og_site_name":"Steffen's Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2011-04-30T18:21:02+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/30\/gruner-aal\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/30\/gruner-aal\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Gr\u00fcner Aal","datePublished":"2011-04-30T18:21:02+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/30\/gruner-aal\/"},"wordCount":84,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Aal"],"articleSection":["Fisch","Hauptgerichte"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/30\/gruner-aal\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/30\/gruner-aal\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/30\/gruner-aal\/","name":"Gr\u00fcner Aal","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2011-04-30T18:21:02+00:00","description":"- Gr\u00fcner Aal","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/30\/gruner-aal\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/30\/gruner-aal\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/30\/gruner-aal\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Gr\u00fcner Aal"}]},{"@type":"WebSite","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website","url":"https:\/\/wissen.science-and-fun.de\/kochen\/","name":"Steffen's Haushaltsblog","description":"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-jL","jetpack-related-posts":[{"id":96,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/07\/aal-grun-in-dillsauce\/","url_meta":{"origin":1225,"position":0},"title":"Aal gr\u00fcn in Dillsauce","author":"Steffen","date":"7. April 2011","format":false,"excerpt":"Aal gr\u00fcn in Dillsauce 750 g frischer Aal (vom Fischh\u00e4ndler ausnehmen und die Haut abziehen lassen)5 Pfefferk\u00f6rner1 Lorbeerblatt2 EL Essig40 g Butter40 g Mehlwei\u00dfer PfefferSalz1 Zitrone1 Eigelb2 Str\u00e4u\u00dfchen Dill Aal waschen und in 4-6 gleichm\u00e4\u00dfige St\u00fccke schneiden. 1\/2 l Wasser mit Essig, Salz und Gew\u00fcrzen zum Kochen bringen. Den Aal\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":94,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/07\/aal-in-bordeaux\/","url_meta":{"origin":1225,"position":1},"title":"Aal in Bordeaux","author":"Steffen","date":"7. April 2011","format":false,"excerpt":"Aal in Bordeaux 1 kg frischer Aal (vom H\u00e4ndler ausnehmen und h\u00e4uten lassen)Salz5 EL Mehl1 Tasse Oliven\u00f6l1 feingehackte Zwiebel3 feingehackte Knoblauchzehen500 g gesch\u00e4lte Tomaten1 Tasse W\u00fcrfelbr\u00fche1\/4 l Bordeaux-Rotweinetwas Zitronensaft Den gewaschenen Aal in 5 cm lange St\u00fccke schneiden. Salzen und in Mehl wenden.Oliven\u00f6l in einer Pfanne erhitzen und die Aalst\u00fccke\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4177,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/17\/mattelott-fischragout-auf-elsassische-art\/","url_meta":{"origin":1225,"position":2},"title":"Mattelott (Fischragout auf Els\u00e4ssische Art)","author":"Steffen","date":"17. M\u00e4rz 2012","format":false,"excerpt":"Zutaten 1,5 kg S\u00fcsswasserfisch, kochfertig (Hecht, Schleie, Aal, Zander etc.) - K\u00f6pfe und Schw\u00e4nze f\u00fcr die Br\u00fche aufheben 1,5 Schalotten 0.3 l Riesling oder Mandelberger 0.3 l Wasser 15 g Butter; (1) 30 g Butter; (2) 30 g Mehl 0,2 l Sahne 0,5 Bouquet garni; pro Bouquet 1 Lorbeerblatt und\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":171,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/07\/aal-in-aspik\/","url_meta":{"origin":1225,"position":3},"title":"Aal in Aspik","author":"Steffen","date":"7. April 2011","format":false,"excerpt":"Johann Wolfgang von Goethe: \"Man h\u00e4lt einen Aal am Schwanze fester als einen Lacher mit Gr\u00fcnden.\" Aal in Aspik 1 kg frischer Aal (ausgenommen und enth\u00e4utet)f\u00fcr den Sud1\/2 l Wasser1\/4 l herber Wei\u00dfwein2 EL Kr\u00e4uteressig2,5 TL Salz1\/2 TL Senfk\u00f6rner6 wei\u00dfe Pfefferk\u00f6rner4 Wacholderbeeren1-2 Lorbeerbl\u00e4tter1 Bund Dill2 Zwiebeln in Scheiben2 Karotten in\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3511,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/14\/fischsuppe\/","url_meta":{"origin":1225,"position":4},"title":"Fischsuppe","author":"Steffen","date":"14. Januar 2012","format":false,"excerpt":"Zutaten 1 kg Fische (Fischfilet,Kochfisch,See-Aal, u.\u00e4.) 100 g Krabben 1 Dose Muscheln Zitronensaft Salz, Pfeffer 250 g Kartoffeln 300 g Tomaten 2 Zwiebeln 2 Knoblauchzehen \u00d6l 1\/2 l Br\u00fche; ggf. Fischsud 1 Prise Wei\u00dfwein 1\/8 l Sherry, trocken 1 TL Oregano 2 TL Zucker 2 Eigelbe 1\/8 l Sahne diverse\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/fisch-2\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":7516,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/10\/28\/bohnensuppe-nach-jokai-art\/","url_meta":{"origin":1225,"position":5},"title":"Bohnensuppe nach Jokai Art","author":"Steffen","date":"28. Oktober 2019","format":false,"excerpt":"Bohnensuppe nach Jokai Art (J\u00f3kai bableves) 180 Gramm Trockene Bohnen1 Ger\u00e4uchertes Eisbein100 Gramm M\u00f6hren80 Gramm PetersilienwurzelnLorbeerblattKnoblauch150 Gramm Paprikaschoten70 Gramm Tomaten300 Gramm R\u00e4ucherwurst40 Gramm Schmalz30 Gramm Mehl30 Gramm Zwiebeln5 Gramm Gew\u00fcrzpaprikaPetersilie1 1\/2 Liter Saure Sahne30 Gramm MehlGezupfte Nudeln Die Bohnen gut waschen und am Vorabend einweichen. Das Eisbein in etwa 1\u2026","rel":"","context":"In "Suppe"","block_context":{"text":"Suppe","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/suppe\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1225","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=1225"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1225\/revisions"}],"predecessor-version":[{"id":1226,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1225\/revisions\/1226"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=1225"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=1225"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=1225"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}