{"id":1968,"date":"2011-06-11T19:31:53","date_gmt":"2011-06-11T19:31:53","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1968"},"modified":"2011-06-11T19:31:53","modified_gmt":"2011-06-11T19:31:53","slug":"rosmarin-steaks","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/11\/rosmarin-steaks\/","title":{"rendered":"Rosmarin-Steaks"},"content":{"rendered":"<p><strong>Zutaten<\/strong><br \/>\n4 Rumpsteaks mittlerer Gr\u00f6\u00dfe<br \/>\n1 EL Rosmarin, getrocknet<br \/>\n2 Knoblauchzehen<\/p>\n<p><strong>Zubereitung<\/strong><br \/>\nKnoblauchzehen fein zerkleinern bzw. durch Presse dr\u00fccken. Steaks mit Rosmarin und Knoblauch einreiben. 10 Minuten bei Raumtemperatur stehen lassen, damit die Aromen<br \/>\naufgenommen werden. 3 Minuten auf jeder Seite (medium) auf dem vorgeheizten Grill garen. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 4 Rumpsteaks mittlerer Gr\u00f6\u00dfe 1 EL Rosmarin, getrocknet 2 Knoblauchzehen Zubereitung Knoblauchzehen fein zerkleinern bzw. durch Presse dr\u00fccken. Steaks mit Rosmarin und Knoblauch einreiben. 10 Minuten bei Raumtemperatur stehen lassen, damit die Aromen aufgenommen werden. 3 Minuten auf jeder Seite (medium) auf dem vorgeheizten Grill garen.<\/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":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_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":[33],"tags":[262],"class_list":["post-1968","post","type-post","status-publish","format-standard","hentry","category-grill","tag-rumpsteak","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Rosmarin-Steaks<\/title>\n<meta name=\"description\" content=\"- Rosmarin-Steaks\" \/>\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\/06\/11\/rosmarin-steaks\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rosmarin-Steaks\" \/>\n<meta property=\"og:description\" content=\"- Rosmarin-Steaks\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/11\/rosmarin-steaks\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen&#039;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=\"2011-06-11T19:31:53+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\\\/06\\\/11\\\/rosmarin-steaks\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/06\\\/11\\\/rosmarin-steaks\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Rosmarin-Steaks\",\"datePublished\":\"2011-06-11T19:31:53+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/06\\\/11\\\/rosmarin-steaks\\\/\"},\"wordCount\":45,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Rumpsteak\"],\"articleSection\":[\"Grill\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/06\\\/11\\\/rosmarin-steaks\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/06\\\/11\\\/rosmarin-steaks\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/06\\\/11\\\/rosmarin-steaks\\\/\",\"name\":\"Rosmarin-Steaks\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-06-11T19:31:53+00:00\",\"description\":\"- Rosmarin-Steaks\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/06\\\/11\\\/rosmarin-steaks\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/06\\\/11\\\/rosmarin-steaks\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/06\\\/11\\\/rosmarin-steaks\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Rosmarin-Steaks\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen&#039;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":"Rosmarin-Steaks","description":"- Rosmarin-Steaks","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\/06\/11\/rosmarin-steaks\/","og_locale":"de_DE","og_type":"article","og_title":"Rosmarin-Steaks","og_description":"- Rosmarin-Steaks","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/11\/rosmarin-steaks\/","og_site_name":"Steffen&#039;s Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2011-06-11T19:31:53+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\/06\/11\/rosmarin-steaks\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/11\/rosmarin-steaks\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Rosmarin-Steaks","datePublished":"2011-06-11T19:31:53+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/11\/rosmarin-steaks\/"},"wordCount":45,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Rumpsteak"],"articleSection":["Grill"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/11\/rosmarin-steaks\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/11\/rosmarin-steaks\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/11\/rosmarin-steaks\/","name":"Rosmarin-Steaks","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2011-06-11T19:31:53+00:00","description":"- Rosmarin-Steaks","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/11\/rosmarin-steaks\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/11\/rosmarin-steaks\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/11\/rosmarin-steaks\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Rosmarin-Steaks"}]},{"@type":"WebSite","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website","url":"https:\/\/wissen.science-and-fun.de\/kochen\/","name":"Steffen&#039;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_shortlink":"https:\/\/wp.me\/p1tRoY-vK","jetpack-related-posts":[{"id":2592,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/08\/bistecche-alla-cacciatora\/","url_meta":{"origin":1968,"position":0},"title":"Bistecche alla cacciatora","author":"Steffen","date":"8. August 2011","format":false,"excerpt":"Zutaten 20 g Steinpilze; getrocknet 2 Knoblauchzehen 3 EL Oliven\u00f6l 4 Rindsh\u00fcft-Steaks; je 120 g Salz Schwarzer Pfeffer 1,5 EL Tomatenp\u00fcree 2 dl Rotwein 1 EL Frische Majoranbl\u00e4tter 1 EL Wacholderbeeren Zubereitung Die Steinpilze ca. 30 Minuten in lauwarmem Wasser einweichen. Absch\u00fctten und gut ausdr\u00fccken. Mit dem Wiegemesser grob hacken.\u2026","rel":"","context":"In &quot;Hauptgerichte&quot;","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5279,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/05\/bohnenpuree\/","url_meta":{"origin":1968,"position":1},"title":"Bohnenp\u00fcree","author":"Steffen","date":"5. M\u00e4rz 2013","format":false,"excerpt":"Zutaten 250 g Getrocknete dicke wei\u00dfe Bohnen 5 Knoblauchzehen 1 Zweig Rosmarin 7 EL Oliven\u00f6l 300 g Mehlig kochende Kartoffeln 200 ml Bohnenkochwasser Pfeffer & Salz Zubereitung 1. Bohnen \u00fcber Nacht in kaltem Wasser einweichen. Knoblauchzehen pellen und leicht andr\u00fccken. Eingeweichte Bohnen in einem Topf gro\u00dfz\u00fcgig mit Wasser bedecken und\u2026","rel":"","context":"In &quot;Beilagen&quot;","block_context":{"text":"Beilagen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/beilagen\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4957,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/26\/krauter-krustenbraten\/","url_meta":{"origin":1968,"position":2},"title":"Kr\u00e4uter-Krustenbraten","author":"Steffen","date":"26. Januar 2013","format":false,"excerpt":"Zutaten 1,5 kg Schweine-Krustenbraten (aus der Schulter) Salz Pfeffer 3 Zweige Rosmarin 2 Knoblauchzehen 4 kleine Zwiebeln 400 ml Gem\u00fcsefond Zubereitung 1. Vom Braten die Schwarte kreuzweise einschneiden. Wichtig: nicht in das Fleisch schneiden. Fleisch kr\u00e4ftig mit Salz und Pfeffer einreiben. Rosmarin in kleine St\u00fccke zupfen. Knoblauch in d\u00fcnne Stifte\u2026","rel":"","context":"In &quot;Hauptgerichte&quot;","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":840,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/abbacchio-alla-romana-milchlamm-auf-romische-art\/","url_meta":{"origin":1968,"position":3},"title":"Abbacchio alla Romana &#8222;Milchlamm auf r\u00f6mische Art&#8220;","author":"Steffen","date":"22. April 2011","format":false,"excerpt":"Zutaten: 1 Kilo Zartes Lammfleisch aus der Schulter, ( Milchlamm ) 1 EL Frischer Rosmarin, fein gehackt 3 Eingelegte Sardellenfilets 5 Knoblauchzehen, sch\u00e4len und hacken 2 Knoblauchzehen, sch\u00e4len und halbieren 6 EL Oliven\u00f6l 4 EL Weissweinessig Salz, Pfeffer aus der M\u00fchle Zubereitung: Als erstes die Sauce zubereiten. Sardellenfilets absp\u00fclen, mit\u2026","rel":"","context":"In &quot;Hauptgerichte&quot;","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1433,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/05\/grill-potpourri-mit-kartoffel-gurkensalat-und-getrockneten-tomaten\/","url_meta":{"origin":1968,"position":4},"title":"Grill-Potpourri mit Kartoffel-Gurkensalat und getrockneten Tomaten","author":"Steffen","date":"5. Mai 2011","format":false,"excerpt":"Zutaten 4 Scheiben Rinderfilet (\u00e0 60 g) 2 H\u00e4hnchenbr\u00fcste (\u00e0 120 g) 4 Scheiben Schweinefilet (\u00e0 50 g) 200 Gramm Lammlachs 6 EL Oliven\u00f6l 2 Knoblauchzehen 2 Zweige Thymian 2 Zweige Rosmarin Pfefferschrot Salat 600 Gramm Kartoffeln, \u00fcberwiegend fest kochend 1 Zwiebel (90 g) 4 kleine Bauerngurken (\u00e0 60 g)\u2026","rel":"","context":"In &quot;Grill&quot;","block_context":{"text":"Grill","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/grill\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4758,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/23\/orata-alla-griglia-gegrillte-goldbrasse\/","url_meta":{"origin":1968,"position":5},"title":"Orata alla griglia (Gegrillte Goldbrasse)","author":"Steffen","date":"23. Dezember 2012","format":false,"excerpt":"Zutaten 4 Goldbrasse = Dorade a ca. 250 g 4 Zweig Rosmarin 8 Bl\u00e4tter Salbei 4 Scheiben Zitrone mit Schale 4 Knoblauchzehen je nach Geschmack Petersilie; feingehackt 4 EL Oliven\u00f6l Salz, Pfeffer Zubereitung Die Goldbrasse putzen und entschuppen. Den Bauch mit Rosmarin, Salbei, Zitrone und Knoblauch f\u00fcllen. Die Goldbrasse auf\u2026","rel":"","context":"In &quot;Fisch&quot;","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1968","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=1968"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1968\/revisions"}],"predecessor-version":[{"id":1969,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1968\/revisions\/1969"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=1968"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=1968"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=1968"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}