{"id":94336,"date":"2018-09-02T14:21:40","date_gmt":"2018-09-02T14:21:40","guid":{"rendered":"http:\/\/www.eldigitaldeasturias.com\/magazine365\/?p=94336"},"modified":"2018-09-02T14:21:40","modified_gmt":"2018-09-02T14:21:40","slug":"el-secreto-de-una-buena-barbacoa","status":"publish","type":"post","link":"https:\/\/eldigitaldeasturias.com\/magazine365\/el-secreto-de-una-buena-barbacoa\/","title":{"rendered":"El \u201csecreto\u201d de una buena barbacoa"},"content":{"rendered":"<figure id=\"attachment_94337\" aria-describedby=\"caption-attachment-94337\" style=\"width: 360px\" class=\"wp-caption alignleft\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-medium wp-image-94337\" src=\"http:\/\/www.eldigitaldeasturias.com\/magazine365\/wp-content\/uploads\/2018\/09\/salsa-barbacoa-360x233.jpg\" alt=\"\" width=\"360\" height=\"233\" srcset=\"https:\/\/eldigitaldeasturias.com\/magazine365\/wp-content\/uploads\/2018\/09\/salsa-barbacoa-360x233.jpg 360w, https:\/\/eldigitaldeasturias.com\/magazine365\/wp-content\/uploads\/2018\/09\/salsa-barbacoa-650x420.jpg 650w, https:\/\/eldigitaldeasturias.com\/magazine365\/wp-content\/uploads\/2018\/09\/salsa-barbacoa-768x496.jpg 768w, https:\/\/eldigitaldeasturias.com\/magazine365\/wp-content\/uploads\/2018\/09\/salsa-barbacoa-150x97.jpg 150w, https:\/\/eldigitaldeasturias.com\/magazine365\/wp-content\/uploads\/2018\/09\/salsa-barbacoa-450x291.jpg 450w, https:\/\/eldigitaldeasturias.com\/magazine365\/wp-content\/uploads\/2018\/09\/salsa-barbacoa-696x450.jpg 696w, https:\/\/eldigitaldeasturias.com\/magazine365\/wp-content\/uploads\/2018\/09\/salsa-barbacoa.jpg 980w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><figcaption id=\"caption-attachment-94337\" class=\"wp-caption-text\">Jenjibre, soja, ajo, ketchup y az\u00facar permiten preparar una salsa fant\u00e1stica para la barbacoa. Foto: Doreen Hassek\/dpa-tmn<\/figcaption><\/figure>\n<p>(dpa) Pocas cosas m\u00e1s bonitas que reunir a los amigos alrededor de una buena barbacoa el domingo al mediod\u00eda. Sin embargo, para destacar el sabor de la carne, conviene tener siempre a mano una salsa especial como esta:<\/p>\n<p>Ingredientes para 500 ml:<\/p>\n<p>250 g de ketchup, 80 ml de salsa de soja, 4 cebollines, 2 dientes de ajo, 2 cucharadas de jenjibre fresco, 65 gramos de az\u00facar negra, 40 ml de vinagre de vino.<\/p>\n<p>Preparaci\u00f3n:<\/p>\n<p>1. Lavar los cebollines, el ajo y el jenjibre y picar peque\u00f1o. Colocar en una olla con el resto de los ingredientes y hervir revolviendo permanentemente.<\/p>\n<p>2. Reducir la temperatura y dejar hervir suavemente la salsa al menos 10 minutos con la olla destapada, hasta que tenga una consistencia l\u00edquida pero algo espesa. Enfriar hasta el momento de consumirla.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>(dpa) Pocas cosas m\u00e1s bonitas que reunir a los amigos alrededor de una buena barbacoa el domingo al mediod\u00eda. Sin embargo, para destacar el sabor de la carne, conviene tener siempre a mano una salsa especial como esta: Ingredientes para 500 ml: 250 g de ketchup, 80 ml de salsa de soja, 4 cebollines, 2<\/p>\n","protected":false},"author":1,"featured_media":94337,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[217],"tags":[],"class_list":{"0":"post-94336","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-sabores"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/eldigitaldeasturias.com\/magazine365\/wp-json\/wp\/v2\/posts\/94336","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/eldigitaldeasturias.com\/magazine365\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eldigitaldeasturias.com\/magazine365\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eldigitaldeasturias.com\/magazine365\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/eldigitaldeasturias.com\/magazine365\/wp-json\/wp\/v2\/comments?post=94336"}],"version-history":[{"count":0,"href":"https:\/\/eldigitaldeasturias.com\/magazine365\/wp-json\/wp\/v2\/posts\/94336\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/eldigitaldeasturias.com\/magazine365\/wp-json\/wp\/v2\/media\/94337"}],"wp:attachment":[{"href":"https:\/\/eldigitaldeasturias.com\/magazine365\/wp-json\/wp\/v2\/media?parent=94336"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eldigitaldeasturias.com\/magazine365\/wp-json\/wp\/v2\/categories?post=94336"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eldigitaldeasturias.com\/magazine365\/wp-json\/wp\/v2\/tags?post=94336"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}