{"id":12474,"date":"2018-05-10T18:59:04","date_gmt":"2018-05-10T23:59:04","guid":{"rendered":"https:\/\/www.le-fort.org\/?p=12474"},"modified":"2018-05-10T19:01:29","modified_gmt":"2018-05-11T00:01:29","slug":"lactonesa-no-es-mayonesa-pero-se-le-parece","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/lactonesa-no-es-mayonesa-pero-se-le-parece\/","title":{"rendered":"Lactonesa: no es Mayonesa pero se le Parece"},"content":{"rendered":"<p>La lactonesa es una emulsi\u00f3n de leche (que es a su vez una emulsi\u00f3n) y aceite, aderezada com\u00fanmente con ajo y pimienta blanca. Se ha popularizado porque evita los problemas asociados con las alergias al huevo y porque tiene mayor duraci\u00f3n que la <a href=\"https:\/\/www.le-fort.org\/mayonesa-tipo-fuente-alemana\/\" target=\"_blank\" rel=\"noopener\">mayonesa<\/a>.<!--more--><\/p>\n<h2>Ella me bate como haciendo lactonesa<\/h2>\n<p>\u00bfCu\u00e1l es la l\u00f3gica de la lactonesa?<\/p>\n<p>La leche es una emulsi\u00f3n de grasa en agua, en la que las prote\u00ednas de la leche (case\u00ednas y otras) act\u00faan como emulsionantes. Al a\u00f1adir aceite y batir, los emulsionantes de la leche son capaces de acomodar todo ese aceite extra en la emulsi\u00f3n.<\/p>\n<figure id=\"attachment_12478\" aria-describedby=\"caption-attachment-12478\" style=\"width: 755px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12478\" data-permalink=\"https:\/\/le-fort.org\/cocina\/lactonesa-no-es-mayonesa-pero-se-le-parece\/sandwich\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/sandwich.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"sandwich\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/sandwich.jpg?fit=1200%2C675&amp;ssl=1\" class=\"wp-image-12478 size-large\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/05\/sandwich-1280x720.jpg?resize=755%2C425&#038;ssl=1\" alt=\"Lactonesa en un sandwich\" width=\"755\" height=\"425\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/sandwich.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/sandwich.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><figcaption id=\"caption-attachment-12478\" class=\"wp-caption-text\">Lactonesa en un sandwich<\/figcaption><\/figure>\n<p>Las ventajas de la lactonesa son varias:<\/p>\n<ul>\n<li>Menor riesgo de enfermedades alimentarias<\/li>\n<li>Riesgo reducido de alergias<\/li>\n<li>En caso de intolerancia a la lactosa o para una alternativa vegana se puede utilizar la mal llamada &#8220;leche&#8221; de soya<\/li>\n<li>Mayor duraci\u00f3n sin descomponerse<\/li>\n<\/ul>\n<p>La mayonesa de leche no tiene nada de nuevo, pero como a la Internet le encanta redescubrir la rueda de tanto en tanto, se puso de moda hace unos a\u00f1os. Adaptamos aqu\u00ed la receta de <a href=\"https:\/\/leitesculinaria.com\/32983\/writings-milk-mayonnaise.html\" target=\"_blank\" rel=\"noopener\">David Leite<\/a>, adaptada a su vez -seg\u00fan el autor- de la de un restaurante de Portugal.<\/p>\n<figure id=\"attachment_12475\" aria-describedby=\"caption-attachment-12475\" style=\"width: 755px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12475\" data-permalink=\"https:\/\/le-fort.org\/cocina\/lactonesa-no-es-mayonesa-pero-se-le-parece\/ingredientes-10\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/ingredientes.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"ingredientes\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;\u00bfListos para preparar lactonesa?&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/ingredientes.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-large wp-image-12475\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/05\/ingredientes-1280x720.jpg?resize=755%2C425&#038;ssl=1\" alt=\"Ingredientes de la lactonesa\" width=\"755\" height=\"425\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/ingredientes.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/ingredientes.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><figcaption id=\"caption-attachment-12475\" class=\"wp-caption-text\">\u00bfListos para preparar lactonesa?<\/figcaption><\/figure>\n<h2>Ingredientes de la lactonesa<\/h2>\n<p>Para aproximadamente una taza de lactonesa los ingredientes son:<\/p>\n<ul>\n<li>90ml de leche muy fr\u00eda<\/li>\n<li>180ml de aceite vegetal neutro (girasol, por ejemplo) o en su defecto 120ml de aceite neutro y 60ml de buen aceite de oliva.<\/li>\n<li>3gr de sal<\/li>\n<li>5ml de jugo de lim\u00f3n<\/li>\n<li>Aderezos a gusto: ajo, pmienta blanca, etc.<\/li>\n<\/ul>\n<h2>Equipamiento<\/h2>\n<ul>\n<li>Una batidora de inmersi\u00f3n (Turmix)<\/li>\n<\/ul>\n<h2>Procedimiento<\/h2>\n<ol>\n<li>Mezclar la leche y la sal en un recipiente alto<\/li>\n<li>Comenzar a mezclar con la batidora e ir echando el aceite de a poco en un hilo muy fino<\/li>\n<li>A\u00f1adir aceite hasta que emulsione y espese.<\/li>\n<li>A\u00f1adir el jugo de lim\u00f3n y los aderezos<\/li>\n<\/ol>\n<figure id=\"attachment_12477\" aria-describedby=\"caption-attachment-12477\" style=\"width: 755px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12477\" data-permalink=\"https:\/\/le-fort.org\/cocina\/lactonesa-no-es-mayonesa-pero-se-le-parece\/lactonesa-lista\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/lactonesa-lista.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"lactonesa-lista\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Lactonesa lista&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/lactonesa-lista.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-large wp-image-12477\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/05\/lactonesa-lista-1280x720.jpg?resize=755%2C425&#038;ssl=1\" alt=\"Lactonesa lista\" width=\"755\" height=\"425\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/lactonesa-lista.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/lactonesa-lista.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><figcaption id=\"caption-attachment-12477\" class=\"wp-caption-text\">Lactonesa lista<\/figcaption><\/figure>\n<p>Se puede utilizar de la misma forma que la mayonesa y como base de una serie de derivadas. Adem\u00e1s, por su color totalmente blanco se presta para la creaci\u00f3n de salsas de colores utilizando colorantes naturales (remolacha, curry, hierbas) o artificiales (pero no nos meteremos ah\u00ed).<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12482\" data-permalink=\"https:\/\/le-fort.org\/cocina\/lactonesa-no-es-mayonesa-pero-se-le-parece\/sandwich-2-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/sandwich-2.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"sandwich-2\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/sandwich-2.jpg?fit=1200%2C675&amp;ssl=1\" class=\"aligncenter wp-image-12482 size-large\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/05\/sandwich-2-1280x720.jpg?resize=755%2C425&#038;ssl=1\" alt=\"Churrasco americano lactonesa\" width=\"755\" height=\"425\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/sandwich-2.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/sandwich-2.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La lactonesa es una emulsi\u00f3n de leche (que es a su vez una emulsi\u00f3n) y aceite, aderezada com\u00fanmente con ajo y pimienta blanca. Se ha popularizado porque evita los problemas asociados con las alergias al huevo y porque tiene mayor duraci\u00f3n que la mayonesa.<\/p>\n","protected":false},"author":1,"featured_media":12476,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_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":""},"categories":[1],"tags":[],"class_list":["post-12474","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/lacto-hd.jpg?fit=2100%2C700&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-3fc","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":248,"url":"https:\/\/le-fort.org\/cocina\/mayonesa-vegana-2\/","url_meta":{"origin":12474,"position":0},"title":"Mayonesa Vegana","author":"Rod","date":"14 de Diciembre, 2020","format":false,"excerpt":"Mayonesa vegana de aquafaba","rel":"","context":"En &quot;F\u00edsico Qu\u00edmica Alimentaria&quot;","block_context":{"text":"F\u00edsico Qu\u00edmica Alimentaria","link":"https:\/\/le-fort.org\/cocina\/categoria\/fisico-quimica-alimentaria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/12\/mayonesa-vegana-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/12\/mayonesa-vegana-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/12\/mayonesa-vegana-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/12\/mayonesa-vegana-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/12\/mayonesa-vegana-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":4666,"url":"https:\/\/le-fort.org\/cocina\/mayonesa-tipo-fuente-alemana\/","url_meta":{"origin":12474,"position":1},"title":"Mayonesa Casera","author":"Marell Rojas","date":"9 de Julio, 2013","format":false,"excerpt":"Hacer mayonesa casera es muy simple. Esta es una mayonesa similar a la que hacen en la Fuente Alemana de Santiago. Es m\u00e1s amarilla porque utilizamos huevos de mejor calidad.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":6614,"url":"https:\/\/le-fort.org\/cocina\/mayonesa-vegana\/","url_meta":{"origin":12474,"position":2},"title":"Mayonesa Vegana","author":"Le-Fort.org","date":"26 de Junio, 2015","format":false,"excerpt":"Preparaci\u00f3n de mayonesa vegana con el agua de los garbanzos en conserva (aquafaba si te gusta el pseudolat\u00edn). Qued\u00f3 muy buena pero es una emulsi\u00f3n delicada","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/mayonesa-vegana-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/mayonesa-vegana-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/mayonesa-vegana-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/mayonesa-vegana-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/mayonesa-vegana-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":644,"url":"https:\/\/le-fort.org\/cocina\/escoffier-y-la-mayonesa\/","url_meta":{"origin":12474,"position":3},"title":"Escoffier y la Mayonesa","author":"Rod","date":"6 de Diciembre, 2021","format":false,"excerpt":"Recetas, variantes, diagn\u00f3sticos y consejos.","rel":"","context":"En &quot;Recetas y T\u00e9cnicas&quot;","block_context":{"text":"Recetas y T\u00e9cnicas","link":"https:\/\/le-fort.org\/cocina\/categoria\/rectas-tecnicas\/"},"img":{"alt_text":"Mayonesa de completo","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1352,"url":"https:\/\/le-fort.org\/cocina\/sobre-la-mayonesa\/","url_meta":{"origin":12474,"position":4},"title":"Sobre la Mayonesa","author":"Le-Fort.org","date":"29 de Agosto, 2011","format":false,"excerpt":"Cogitaciones sobre la mayonesa: historia, preparaci\u00f3n y comentarios","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":180,"url":"https:\/\/le-fort.org\/cocina\/ganache\/","url_meta":{"origin":12474,"position":5},"title":"Ganache","author":"Marell Rojas","date":"8 de Mayo, 2020","format":false,"excerpt":"Receta de ganache","rel":"","context":"En &quot;Productos&quot;","block_context":{"text":"Productos","link":"https:\/\/le-fort.org\/cocina\/categoria\/productos\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/12474","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=12474"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/12474\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/12476"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=12474"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=12474"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=12474"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}