{"id":5571,"date":"2014-02-22T20:16:15","date_gmt":"2014-02-22T20:16:15","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5571"},"modified":"2014-01-04T20:16:52","modified_gmt":"2014-01-04T20:16:52","slug":"gefluegelhaut","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/22\/gefluegelhaut\/","title":{"rendered":"Gefl\u00fcgelhaut"},"content":{"rendered":"<p>Die Kruste von panierten Gefl\u00fcgelst\u00fccken wird besonders zart und leicht, wenn Sie der Panade etwas Backpulver zusetzen. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Die Kruste von panierten Gefl\u00fcgelst\u00fccken wird besonders zart und leicht, wenn Sie der Panade etwas Backpulver zusetzen.<\/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":[194],"tags":[764,699],"class_list":["post-5571","post","type-post","status-publish","format-standard","hentry","category-kochtip","tag-geflugel","tag-haut","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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