{"id":607,"date":"2011-04-16T08:32:18","date_gmt":"2011-04-16T08:32:18","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=607"},"modified":"2011-04-16T08:32:18","modified_gmt":"2011-04-16T08:32:18","slug":"scharfe-glasierte-entenfilets","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/16\/scharfe-glasierte-entenfilets\/","title":{"rendered":"Scharfe glasierte Entenfilets"},"content":{"rendered":"

Zutaten:<\/i><\/b>
\n2 Entenbrustfilets
\n1 EL F\u00fcnf Gew\u00fcrzepulver
\n1 EL Habanero Hot Sauce
\n1 TL Salz
\n2 EL Honig
\n1\/4 TL Zimt<\/p>\n

\nZubereitung: <\/b>
\nDas Filet mit scharfem Messer in diagonalen Streifen schneiden. F\u00fcnf Gew\u00fcrzepulver mit dem Salz vermischen und gut in das Entenfleisch einreiben. Danach mit der Hot Sauce bestreichen. Mindestens eine halbe Stunde stehen lassen.
\nDann die Ente glasieren: Honig mit Zimt vermischen und aufpinseln. Jede Seite 10-15 Minuten grillen.<\/p>\n

Quelle: de.rec.mampf<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 2 Entenbrustfilets 1 EL F\u00fcnf Gew\u00fcrzepulver 1 EL Habanero Hot Sauce 1 TL Salz 2 EL Honig 1\/4 TL Zimt Zubereitung: Das Filet mit scharfem Messer in diagonalen Streifen schneiden. F\u00fcnf Gew\u00fcrzepulver mit dem Salz vermischen und gut in das Entenfleisch einreiben. Danach mit der Hot Sauce bestreichen. Mindestens eine halbe Stunde stehen lassen. … <\/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":[43,6],"tags":[44],"class_list":["post-607","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-ente","item-wrap"],"yoast_head":"\nScharfe glasierte Entenfilets<\/title>\n<meta name=\"description\" content=\"- Scharfe glasierte Entenfilets\" \/>\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\/04\/16\/scharfe-glasierte-entenfilets\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Scharfe glasierte Entenfilets\" \/>\n<meta property=\"og:description\" content=\"- Scharfe glasierte Entenfilets\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/16\/scharfe-glasierte-entenfilets\/\" \/>\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=\"2011-04-16T08:32:18+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\\\/04\\\/16\\\/scharfe-glasierte-entenfilets\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/16\\\/scharfe-glasierte-entenfilets\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Scharfe glasierte Entenfilets\",\"datePublished\":\"2011-04-16T08:32:18+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/16\\\/scharfe-glasierte-entenfilets\\\/\"},\"wordCount\":75,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Ente\"],\"articleSection\":[\"Gefl\u00fcgel\",\"Hauptgerichte\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/16\\\/scharfe-glasierte-entenfilets\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/16\\\/scharfe-glasierte-entenfilets\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/16\\\/scharfe-glasierte-entenfilets\\\/\",\"name\":\"Scharfe glasierte Entenfilets\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-16T08:32:18+00:00\",\"description\":\"- Scharfe glasierte Entenfilets\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/16\\\/scharfe-glasierte-entenfilets\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/16\\\/scharfe-glasierte-entenfilets\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/16\\\/scharfe-glasierte-entenfilets\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Scharfe glasierte Entenfilets\"}]},{\"@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":"Scharfe glasierte Entenfilets","description":"- Scharfe glasierte Entenfilets","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\/04\/16\/scharfe-glasierte-entenfilets\/","og_locale":"de_DE","og_type":"article","og_title":"Scharfe glasierte Entenfilets","og_description":"- Scharfe glasierte Entenfilets","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/16\/scharfe-glasierte-entenfilets\/","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":"2011-04-16T08:32:18+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\/04\/16\/scharfe-glasierte-entenfilets\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/16\/scharfe-glasierte-entenfilets\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Scharfe glasierte Entenfilets","datePublished":"2011-04-16T08:32:18+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/16\/scharfe-glasierte-entenfilets\/"},"wordCount":75,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Ente"],"articleSection":["Gefl\u00fcgel","Hauptgerichte"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/16\/scharfe-glasierte-entenfilets\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/16\/scharfe-glasierte-entenfilets\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/16\/scharfe-glasierte-entenfilets\/","name":"Scharfe glasierte Entenfilets","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2011-04-16T08:32:18+00:00","description":"- Scharfe glasierte Entenfilets","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/16\/scharfe-glasierte-entenfilets\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/16\/scharfe-glasierte-entenfilets\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/16\/scharfe-glasierte-entenfilets\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Scharfe glasierte Entenfilets"}]},{"@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-9N","jetpack-related-posts":[{"id":5628,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/17\/pikantes-entenfleisch\/","url_meta":{"origin":607,"position":0},"title":"Pikantes Entenfleisch","author":"Steffen","date":"17. M\u00e4rz 2014","format":false,"excerpt":"Zutaten 700 g Entenbrustfilet 5 g Mu-Err-Pilze, getrocknet 1 kleiner Chinakohl 1 Rote Paprikaschote 200 g M\u00f6hren 1 frische rote Chilischote 20 g Frischer Ingwer 1\/4 l H\u00fchnerbr\u00fche 6 EL Sojasauce 4 EL Reiswein oder trockener Sherry 3 TL Zucker 1 TL Salz 1 EL Speisest\u00e4rke 1 TL \u00d6l 100\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":599,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/15\/hoisin-ente-mit-porree-und-kohl\/","url_meta":{"origin":607,"position":1},"title":"Hoisin-Ente mit Porree und Kohl","author":"Steffen","date":"15. April 2011","format":false,"excerpt":"Zutaten: 4 Entenbrustfilets 350 Gramm Spitzkohl 220 Gramm Porree, in Ringen 1 Orange, fein abgeriebene Schale 6 EL Austernsauce 1 TL Ger\u00f6stete Sesamsaat, zum Garnieren Zubereitung: Einen Wok erhitzen und das Entenfleisch mit Haut 5 Minuten von beiden Seiten im trockenen Wok anr\u00f6sten (eventuell in 2 Portionen). Das Fleisch herausnehmen\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4650,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/24\/knusprige-ente-mit-mangosose\/","url_meta":{"origin":607,"position":2},"title":"Knusprige Ente mit Mangoso\u00dfe","author":"Steffen","date":"24. November 2012","format":false,"excerpt":"Zutaten 400 g Entenbrustfilet 10 K\u00f6rner Sichuanpfeffer 1 EL 5-Gew\u00fcrze-Pulver 1 Knoblauchzehe 1 Stern Anis 800 ml Wasser So\u00dfe: 1 reife Mango 1 rote Chilischote 2 EL Erbsen 2 Knoblauchzehen Salz 0,5 TL St\u00e4rke 2 TL Gibschup (Ketchup??) 1 EL Zucker 1 EL Zitronensaft 4 EL Wasser Zubereitung Gew\u00fcrze, Knoblauch\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":597,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/15\/ingwerreis-mit-ente\/","url_meta":{"origin":607,"position":3},"title":"Ingwerreis mit Ente","author":"Steffen","date":"15. April 2011","format":false,"excerpt":"Zutaten: 2 Entenbrustfilets, enth\u00e4utet und schr\u00e4g in Streifen geschnitten 2-3 EL Japanische Sojasauce 1 EL Mirin (japanischer s\u00fc\u00dfer Reiswein) oder Sherry 2 TL brauner Zucker 5 cm St\u00fcck Ingwerwurzel, fein gehackt oder gerieben 4 EL Erdnuss\u00f6l 2 Knoblauchzehen, zerdr\u00fcckt 300 Gramm wei\u00dfer oder brauner Langkornreis 850 ml H\u00fchnerbr\u00fche 120 Gramm\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3328,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/27\/ente-mit-fruchten\/","url_meta":{"origin":607,"position":4},"title":"Ente mit Fr\u00fcchten","author":"Steffen","date":"27. Dezember 2011","format":false,"excerpt":"Zutaten 600 g Entenbrust 3 EL Dunkle Sojasauce 1 EL Trockerner Sherry; - oder Reiswein 1 TL Gemahlener Ingwer 2 TL brauner Zucker 1 Priese Salz 1 Knoblauchzehe 4 EL Sesam\u00f6l 2 Schalotten 1 Staudensellerie 2 Dosen Ananasscheiben 1\/2 Honigmelone 50 g Lychees;frisch oder - aus der Dose 2 EL\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3283,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/26\/elsasser-gewurztraminer-ente\/","url_meta":{"origin":607,"position":5},"title":"Els\u00e4sser Gew\u00fcrztraminer-Ente","author":"Steffen","date":"26. Dezember 2011","format":false,"excerpt":"Zutaten 2\/3 Ente; a etwa 2,2 kg - mit Innereien 30 g Korinthen Schwarzer Pfeffer 0.2 l Gew\u00fcrztraminer 1 Entenbrustfilets; a 325 g 100 g kleine Zwiebeln 70 g Walnusskerne 2 Scheiben Weizentoastbrot 4 EL Schlagsahne 1 Eier Salz 1 EL Dunkles Saucenbindemittel 1\/3 l Wasser Zubereitung Die Leber und\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"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\/607","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=607"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/607\/revisions"}],"predecessor-version":[{"id":608,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/607\/revisions\/608"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=607"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=607"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=607"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}