{"id":1853,"date":"2011-05-28T15:12:33","date_gmt":"2011-05-28T15:12:33","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1853"},"modified":"2011-05-28T15:12:33","modified_gmt":"2011-05-28T15:12:33","slug":"creme-brulee","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/28\/creme-brulee\/","title":{"rendered":"Creme Brulee"},"content":{"rendered":"

Zutaten<\/strong>
\n1\/4 l Milch
\n250 g Schlagsahne
\n3 Eier
\n4 Eigelb
\n125 g Puderzucker
\n1 Vanilleschote
\n8 EL Zucker zum Ueberbacken <\/p>\n

Zubereitung<\/strong>
\nMilch, Sahne, Eier, Eigelb, Puderzucker und ausgekratztes Vanillemark verr\u00fchren. Die Eiermilch in acht flache ofenfeste F\u00f6rmchen giessen und in die mit Wasser gef\u00fcllte Fettpfanne des
\nBackofens stellen. Im vorgeheizten Backofen bei 150 Grad, Umluft 125 Grad, Gas Stufe 1 etwa 35 Minuten garen, bis die Masse stichfest ist.
\nF\u00f6rmchen herausnehmen, abk\u00fchlen lassen und \u00fcber Nacht in den K\u00fchlschrank stellen. Die Creme kurz vor dem Servieren mit Zucker bestreuen und unter dem vorgeheizten Grill oder in den auf h\u00f6chster Stufe vorgeheizten Backofen schieben und kurz \u00fcberbacken, bis der
\nZucker zu schmelzen und zu br\u00e4unen beginnt. Sofort servieren. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1\/4 l Milch 250 g Schlagsahne 3 Eier 4 Eigelb 125 g Puderzucker 1 Vanilleschote 8 EL Zucker zum Ueberbacken Zubereitung Milch, Sahne, Eier, Eigelb, Puderzucker und ausgekratztes Vanillemark verr\u00fchren. Die Eiermilch in acht flache ofenfeste F\u00f6rmchen giessen und in die mit Wasser gef\u00fcllte Fettpfanne des Backofens stellen. Im vorgeheizten Backofen bei 150 Grad, … <\/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_post_was_ever_published":false,"_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}},"categories":[190],"tags":[],"class_list":["post-1853","post","type-post","status-publish","format-standard","hentry","category-susspeise","item-wrap"],"yoast_head":"\nCreme Brulee<\/title>\n<meta name=\"description\" content=\"- Creme Brulee\" \/>\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\/05\/28\/creme-brulee\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Creme Brulee\" \/>\n<meta property=\"og:description\" content=\"- Creme Brulee\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/28\/creme-brulee\/\" \/>\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=\"2011-05-28T15:12:33+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\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\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\\\/05\\\/28\\\/creme-brulee\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/28\\\/creme-brulee\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Creme Brulee\",\"datePublished\":\"2011-05-28T15:12:33+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/28\\\/creme-brulee\\\/\"},\"wordCount\":117,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"articleSection\":[\"S\u00fc\u00dfspeise\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/28\\\/creme-brulee\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/28\\\/creme-brulee\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/28\\\/creme-brulee\\\/\",\"name\":\"Creme Brulee\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-05-28T15:12:33+00:00\",\"description\":\"- Creme Brulee\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/28\\\/creme-brulee\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/28\\\/creme-brulee\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/28\\\/creme-brulee\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Creme Brulee\"}]},{\"@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":"Creme Brulee","description":"- Creme Brulee","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\/05\/28\/creme-brulee\/","og_locale":"de_DE","og_type":"article","og_title":"Creme Brulee","og_description":"- Creme Brulee","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/28\/creme-brulee\/","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":"2011-05-28T15:12:33+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/28\/creme-brulee\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/28\/creme-brulee\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Creme Brulee","datePublished":"2011-05-28T15:12:33+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/28\/creme-brulee\/"},"wordCount":117,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"articleSection":["S\u00fc\u00dfspeise"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/28\/creme-brulee\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/28\/creme-brulee\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/28\/creme-brulee\/","name":"Creme Brulee","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2011-05-28T15:12:33+00:00","description":"- Creme Brulee","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/28\/creme-brulee\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/28\/creme-brulee\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/28\/creme-brulee\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Creme Brulee"}]},{"@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-tT","jetpack-related-posts":[{"id":1014,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/heidelbeertortchen\/","url_meta":{"origin":1853,"position":0},"title":"Heidelbeert\u00f6rtchen","author":"Steffen","date":"25. April 2011","format":false,"excerpt":"Zutaten: f\u00fcr den M\u00fcrbeteig 250 g Mehl 125 g kalte Butter 75 g Zucker 1 Ei Fett f\u00fcr die F\u00f6rmchen f\u00fcr den Belag 1\/4 l Milch 3 EL Zucker 1 Packung Vanille-Puddingpulver 125 g Sahne 350 g Heidelbeeren Puderzucker zum Besieben Zubereitung: Das Mehl auf eine Arbeitsfl\u00e4che sieben. Die Butter\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6217,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2023\/09\/25\/kuerbis-apfel-torte\/","url_meta":{"origin":1853,"position":1},"title":"K\u00fcrbis-Apfel-Torte","author":"Steffen","date":"25. September 2023","format":false,"excerpt":"K\u00fcrbis-Apfel-Torte Teig:115 ml Buttermilch200 g Geraspelter Hokkaido-K\u00fcrbis1 gro\u00dfer geraspelter Apfel2 Tl frisch gemahlene Vanille-Schote170 g Weiche Butter200 g Brauner Zucker200 g Wei\u00dfer Zucker3 Eier1 Eigelb180 g Mehl75 g Kakao2 Tl Backpulver1 Tl Backnatron1\/2 Tl SalzF\u00fcllung:200 g Frischk\u00e4se200 g Puderzucker1\/4 Tl Zimt1 Tl Vanille-Pulver3 Messerspitze Fettl\u00f6sliche orange Lebensmittelfarbe200 ml Geschlagene SchlagsahneZutaten\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2017\/09\/20230926105547_Pumpkin_apple_pie.png?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2017\/09\/20230926105547_Pumpkin_apple_pie.png?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2017\/09\/20230926105547_Pumpkin_apple_pie.png?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2017\/09\/20230926105547_Pumpkin_apple_pie.png?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":5262,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/03\/schokoladen-cupcakes\/","url_meta":{"origin":1853,"position":2},"title":"Schokoladen- Cupcakes","author":"Steffen","date":"3. M\u00e4rz 2013","format":false,"excerpt":"Zutaten 200 g Mascarpone 1\/2 Vanilleschote; Mark davon 25 g Puderzucker (gesiebt) 3 Tropfen Bittermandelaroma 2-3 EL Milch 200 g Zartbitterschokolade Weiche Butter f\u00fcr die F\u00f6rmchen 3 Eier (M) Salz 150 g Zucker 1 EL Instant-Espressopulver 100 g Mehl 150 ml Schlagsahne 30 g Gemahlene Haseln\u00fcsse 100 g Wei\u00dfe Schokolade\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1101,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/26\/barchenkuchen\/","url_meta":{"origin":1853,"position":3},"title":"B\u00e4rchenkuchen","author":"Steffen","date":"26. April 2011","format":false,"excerpt":"Zutaten: 125 g Butter oder Margarine 125 g Zucker 1 P\u00e4ckchen Vanillezucker 2 Eier 175 g Mehl 2 gestrichene TL Backpulver 2 EL Kakao 2 EL Milch 200 g Zartbitter-Kuvert\u00fcre Zubereitung: Butter und Zucker schaumig r\u00fchren. Eier dazugeben und verr\u00fchren. Mehl mit Backpulver und Kakao mischen, dar\u00fcber sieben und nach\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5369,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/quark-souffle-mit-zitrusfruechte-ragout\/","url_meta":{"origin":1853,"position":4},"title":"Quark-Souffl\u00e9 mit Zitrusfr\u00fcchte-Ragout","author":"Steffen","date":"12. Oktober 2013","format":false,"excerpt":"Zutaten Zitrusfr\u00fcchte-Ragout 2 Orangen 2 Zitronen 3 Limetten 1 Rosa Grapefruit 100 g Zucker 200 ml Orangensaft (frisch gepresst) 2 EL Orangenlik\u00f6r 1-1,5 EL Speisest\u00e4rke Souffl\u00e9 Etwas Fl\u00fcssige Butter und Zucker f\u00fcr die F\u00f6rmchen 3 Eier (M) 200 g Magerquark 1 Vanilleschote; Mark davon 1 EL Speisest\u00e4rke Salz 60 g\u2026","rel":"","context":"In "Desert"","block_context":{"text":"Desert","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/desert\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":343,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2023\/12\/10\/bienenstich\/","url_meta":{"origin":1853,"position":5},"title":"Bienenstich","author":"Steffen","date":"10. Dezember 2023","format":false,"excerpt":"Ein Bienenstich als Kuchen ist f\u00fcr eine KI schwer erkl\u00e4rbar. Also kreiert es einen Kuchen mit einer Biene drauf. Aber vielleicht ist ja nur mein englisch fatal. Ach ja, diesmal war ich sogar bei nightcafestudio online, weil meine Modelle auch nicht weiter kamen. Bienenstich leckeres Rezept f\u00fcr den guten alten\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/04\/bienenstich-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1853","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=1853"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1853\/revisions"}],"predecessor-version":[{"id":1854,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1853\/revisions\/1854"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=1853"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=1853"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=1853"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}