{"id":5757,"date":"2014-05-13T20:51:29","date_gmt":"2014-05-13T20:51:29","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5757"},"modified":"2014-02-03T21:03:58","modified_gmt":"2014-02-03T21:03:58","slug":"andicken","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/13\/andicken\/","title":{"rendered":"Andicken"},"content":{"rendered":"<p>Sollten Sie einmal keine Sahne zum Andicken von Ragout- und anderen So\u00dfen zur Hand haben, dann kochen Sie einfach eine Scheibe Schnittk\u00e4se mit. Alternativ kann man auch Sahne-Schmelzk\u00e4se dazu verwenden.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sollten Sie einmal keine Sahne zum Andicken von Ragout- und anderen So\u00dfen zur Hand haben, dann kochen Sie einfach eine Scheibe Schnittk\u00e4se mit. Alternativ kann man auch Sahne-Schmelzk\u00e4se dazu verwenden.<\/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":[508],"class_list":["post-5757","post","type-post","status-publish","format-standard","hentry","category-kochtip","tag-sose","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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