{"id":5391,"date":"2013-10-12T16:21:41","date_gmt":"2013-10-12T16:21:41","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5391"},"modified":"2013-10-12T16:21:41","modified_gmt":"2013-10-12T16:21:41","slug":"lammrippen-geschmort-mit-rosmarin","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lammrippen-geschmort-mit-rosmarin\/","title":{"rendered":"Lammrippen geschmort mit Rosmarin"},"content":{"rendered":"

Zutaten<\/strong>
\n2 Lammrippen; von je 1 kg sauber und Bratfertig
\n1\/4 l Rotwein
\n1\/4 l \u00d6l
\n1\/2 l Wasser
\n1 Zitrone, Saft davon
\n1 Knoblauchzehe
\nEinige St\u00e4ngel Rosmarin
\nSalz
\nPfeffer, frischgemahlen<\/p>\n

Zubereitung<\/strong>
\nBeide Rippenteile auf ein Backblech legen. Restliche Zutaten mit dem P\u00fcrierstab s\u00e4mig r\u00fchren und \u00fcber die Rippen geben. 12 Stunden lang im K\u00fchlschrank ziehen lassen und die Mischung ab und zu, mit Hilfe der Rosmarinst\u00e4ngel, \u00fcber das Fleisch geben. Fleisch zusammen mit dem Sud im Backofen gar braten. Im eigenen Saft servieren und dazu Gem\u00fcse und Kartoffeln reichen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2 Lammrippen; von je 1 kg sauber und Bratfertig 1\/4 l Rotwein 1\/4 l \u00d6l 1\/2 l Wasser 1 Zitrone, Saft davon 1 Knoblauchzehe Einige St\u00e4ngel Rosmarin Salz Pfeffer, frischgemahlen Zubereitung Beide Rippenteile auf ein Backblech legen. Restliche Zutaten mit dem P\u00fcrierstab s\u00e4mig r\u00fchren und \u00fcber die Rippen geben. 12 Stunden lang im K\u00fchlschrank … <\/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":[6,52],"tags":[625],"class_list":["post-5391","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-lamm","tag-rippen","item-wrap"],"yoast_head":"\nLammrippen geschmort mit Rosmarin<\/title>\n<meta name=\"description\" content=\"- Lammrippen geschmort mit Rosmarin\" \/>\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\/2013\/10\/12\/lammrippen-geschmort-mit-rosmarin\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lammrippen geschmort mit Rosmarin\" \/>\n<meta property=\"og:description\" content=\"- Lammrippen geschmort mit Rosmarin\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lammrippen-geschmort-mit-rosmarin\/\" \/>\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=\"2013-10-12T16:21:41+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\\\/2013\\\/10\\\/12\\\/lammrippen-geschmort-mit-rosmarin\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/12\\\/lammrippen-geschmort-mit-rosmarin\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Lammrippen geschmort mit Rosmarin\",\"datePublished\":\"2013-10-12T16:21:41+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/12\\\/lammrippen-geschmort-mit-rosmarin\\\/\"},\"wordCount\":93,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Rippen\"],\"articleSection\":[\"Hauptgerichte\",\"Lamm\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/12\\\/lammrippen-geschmort-mit-rosmarin\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/12\\\/lammrippen-geschmort-mit-rosmarin\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/12\\\/lammrippen-geschmort-mit-rosmarin\\\/\",\"name\":\"Lammrippen geschmort mit Rosmarin\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2013-10-12T16:21:41+00:00\",\"description\":\"- Lammrippen geschmort mit Rosmarin\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/12\\\/lammrippen-geschmort-mit-rosmarin\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/12\\\/lammrippen-geschmort-mit-rosmarin\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/12\\\/lammrippen-geschmort-mit-rosmarin\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Lammrippen geschmort mit Rosmarin\"}]},{\"@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":"Lammrippen geschmort mit Rosmarin","description":"- Lammrippen geschmort mit Rosmarin","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\/2013\/10\/12\/lammrippen-geschmort-mit-rosmarin\/","og_locale":"de_DE","og_type":"article","og_title":"Lammrippen geschmort mit Rosmarin","og_description":"- Lammrippen geschmort mit Rosmarin","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lammrippen-geschmort-mit-rosmarin\/","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":"2013-10-12T16:21:41+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\/2013\/10\/12\/lammrippen-geschmort-mit-rosmarin\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lammrippen-geschmort-mit-rosmarin\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Lammrippen geschmort mit Rosmarin","datePublished":"2013-10-12T16:21:41+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lammrippen-geschmort-mit-rosmarin\/"},"wordCount":93,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Rippen"],"articleSection":["Hauptgerichte","Lamm"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lammrippen-geschmort-mit-rosmarin\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lammrippen-geschmort-mit-rosmarin\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lammrippen-geschmort-mit-rosmarin\/","name":"Lammrippen geschmort mit Rosmarin","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2013-10-12T16:21:41+00:00","description":"- Lammrippen geschmort mit Rosmarin","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lammrippen-geschmort-mit-rosmarin\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lammrippen-geschmort-mit-rosmarin\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lammrippen-geschmort-mit-rosmarin\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Lammrippen geschmort mit Rosmarin"}]},{"@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-1oX","jetpack-related-posts":[{"id":5281,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/05\/milchlammkrone\/","url_meta":{"origin":5391,"position":0},"title":"Milchlammkrone","author":"Steffen","date":"5. M\u00e4rz 2013","format":false,"excerpt":"Zutaten 2 Milchlammr\u00fccken (\u00e0 1,8 kg) 6 Zweige Rosmarin Pfeffer & Salz 5 EL Oliven\u00f6l 6 Knoblauchzehen (leicht angedr\u00fcckt) 200 g Mini-Strauchtomaten Zubereitung 1. Den Lammr\u00fccken mit der Unterseite auf eine Arbeitsplatte legen, mit einem scharfen Ausbeinmesser links und rechts entlang des R\u00fcckgrats so tief wie m\u00f6glich einschneiden. Dabei mit\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5379,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lammkeule-griechisch\/","url_meta":{"origin":5391,"position":1},"title":"Lammkeule Griechisch","author":"Steffen","date":"12. Oktober 2013","format":false,"excerpt":"Zutaten 1500 g Lammkeule 2 Knoblauchzehen 2 TL Rosmarin 2 TL Basilikum; (1) Salz 150 g Kuhmilch-Fetak\u00e4se in \u00d6l im Glas, Abtropfgewicht \u00d6l davon (2) \u00d6l davon (3) Pfeffer aus der M\u00fchle 2 Fleischtomaten 4 Rosmarinzweige 20 g Basilikumbl\u00e4tter 200 ml Sahne 2 EL Mehl 1 Tasse Wasser (4) Zubereitung\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5389,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lammragout-in-orangensaft-mit-nudeln\/","url_meta":{"origin":5391,"position":2},"title":"Lammragout in Orangensaft mit Nudeln","author":"Steffen","date":"12. Oktober 2013","format":false,"excerpt":"Zutaten 1 kg Lammfleisch; aus der Schulter oder Keule 1\/4 l Wasser; (1) 350 ml Orangensaft; frisch gepresst 1\/2 Unbehandelte Orange; die in feinen Streifen abgezogene Schale davon 1\/2 Zitrone; den Saft davon 2 Knoblauchzehen 3 Zweige frischer Thymian 200 g Schalotten 50 g Butterschmalz Salz 1 TL Zucker Schwarzer\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5385,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lammkeule-nach-jaegerart\/","url_meta":{"origin":5391,"position":3},"title":"Lammkeule nach J\u00e4gerart","author":"Steffen","date":"12. Oktober 2013","format":false,"excerpt":"Zutaten 1,5 kg Lammkeule 1\/8 l trockener Weisswein 250 ml Wei\u00dfweinessig 1 EL Frische Rosmarinnadeln 2 EL Oliven\u00f6l 1 frische Chilischoten Salz Zubereitung Fett und H\u00e4ute an der Keule abschneiden. Wein und Essig mit dem Rosmarin mischen. Sardellenfilets absp\u00fclen, fein hacken und mit einem EL \u00d6l im M\u00f6rser zerreiben, dann\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4138,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/12\/provenzalische-lammkeule\/","url_meta":{"origin":5391,"position":4},"title":"Provenzalische Lammkeule","author":"Steffen","date":"12. M\u00e4rz 2012","format":false,"excerpt":"Zutaten 10 kg Lammkeule 8 Knoblauchknollen 4 EL Kr\u00e4uter der Provence 2 Bund Thymian 8 Zweige Rosmarin 8 Bund Suppengr\u00fcn 4 Flaschen Rotwein; (7\/10) 4 kg Fleischtomaten Salz Pfeffer a.d.M. Weissbrotscheiben Zubereitung Die Knoblauchknollen (es sind wirklich Knollen und nicht Zehen gemeint) kurz mit kochendem Wasser \u00fcberbr\u00fchen. Die Lammkeule mit\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5387,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lammkeule-provenzalisch\/","url_meta":{"origin":5391,"position":5},"title":"Lammkeule provenzalisch","author":"Steffen","date":"12. Oktober 2013","format":false,"excerpt":"Zutaten 1 kg Lammkeule 1 gro\u00dfe Knoblauchzehe 1 TL Gr\u00fcne Pfefferk\u00f6rner Salz 1 Weisse Zwiebel weisser Pfeffer 2 Thymianzweige 1 Rosmarinzweig Gem\u00fcse 1 Aubergine 1 Zucchini 1 Rote Paprikaschote 1 Gr\u00fcne Paprikaschote 1-2 gro\u00df3 Knoblauchzehen 2 Fleischtomaten 3-4 EL Oliven\u00f6l Sauce 200 ml trockener Rotwein Zubereitung Lammkeule vom Schlachter entbeinen\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"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\/5391","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=5391"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5391\/revisions"}],"predecessor-version":[{"id":5392,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5391\/revisions\/5392"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5391"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5391"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5391"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}