{"id":13955,"date":"2019-04-08T07:22:07","date_gmt":"2019-04-08T12:22:07","guid":{"rendered":"https:\/\/www.le-fort.org\/?p=13955"},"modified":"2019-04-08T07:24:21","modified_gmt":"2019-04-08T12:24:21","slug":"salsas-basicas","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/salsas-basicas\/","title":{"rendered":"Taller de Salsas B\u00e1sicas"},"content":{"rendered":"<p>Tuvimos un taller de salsas b\u00e1sicas. Las salsas son parte importante de la gastronom\u00eda cl\u00e1sica <a href=\"https:\/\/www.le-fort.org\/las-salsas-madre-de-la-cocina-clasica\/\">no s\u00f3lo de nuestra tradici\u00f3n<\/a> (francesa-europea) sino tambi\u00e9n de <a href=\"https:\/\/www.le-fort.org\/tipos-de-curry-cocina-india\/\">otras gastronom\u00edas<\/a>; y conocer, preparar y modificar salsas es parte del arsenal de herramientas de un cocinero.<!--more--><\/p>\n<h2>\u00bfQu\u00e9 salsas b\u00e1sicas?<\/h2>\n<p>Decidir qu\u00e9 salsas preparar tiene algunas respuestas obvias y otras no tanto. En este taller preparamos las siguientes salsas madre y derivadas.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"13962\" data-permalink=\"https:\/\/le-fort.org\/cocina\/salsas-basicas\/salsas-top\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/salsas-top.jpg?fit=1920%2C1080&amp;ssl=1\" data-orig-size=\"1920,1080\" 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=\"salsas-top\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/salsas-top.jpg?fit=1200%2C675&amp;ssl=1\" class=\"aligncenter size-full wp-image-13962\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2019\/04\/salsas-top.jpg?resize=1200%2C675&#038;ssl=1\" alt=\"\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/salsas-top.jpg?w=1920&amp;ssl=1 1920w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/salsas-top.jpg?resize=600%2C338&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/salsas-top.jpg?resize=1280%2C720&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/salsas-top.jpg?resize=2%2C1&amp;ssl=1 2w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.le-fort.org\/sobre-la-mayonesa\/\">Mayonesa<\/a><\/strong>. Aprendimos algo de la historia y c\u00f3mo preparar mayonesa. Por supuesto, incluimos t\u00e9cnicas sobre c\u00f3mo resucitar una mayonesa cortada. Preparamos adem\u00e1s las siguientes derivadas de la mayonesa:\n<ul>\n<li>Mayonesa de wasabi<\/li>\n<li>Mayonesa de chipotle<\/li>\n<li>Salsa golf<\/li>\n<li>Salsa Mil Islas<\/li>\n<li>Salsa t\u00e1rtara<\/li>\n<li>Como <em>bonus track<\/em>, preparamos <a href=\"https:\/\/www.le-fort.org\/lactonesa-no-es-mayonesa-pero-se-le-parece\/\">lactonesa<\/a>.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Salsa B\u00e9chamel<\/strong>. Quiz\u00e1 la m\u00e1s vers\u00e1til de las salsas madre, no pod\u00edamos no preparar una B\u00e9chamel bien hecha, con <em>roux<\/em> blanco, leche, <em>mirepoix<\/em> y nuez moscada. Aprendimos tambi\u00e9n algunas derivadas de la B\u00e9chamel.\n<ul>\n<li>Salsa de crema<\/li>\n<li>Salsa de camar\u00f3n, con la mantequilla no tan secreta<\/li>\n<li>Salsa <em>Soubise<\/em><\/li>\n<li>Salsa bohemia<\/li>\n<\/ul>\n<\/li>\n<li><strong>Salsa espa\u00f1ola<\/strong>. Esta es la salsa que m\u00e1s habla de cocina cl\u00e1sica de restaurante. Preparamos fondo oscuro, <em>roux<\/em> oscuro y nuestra salsa espa\u00f1ola, y luego procedimos a variarla un poco.\n<figure id=\"attachment_13958\" aria-describedby=\"caption-attachment-13958\" style=\"width: 1920px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"13958\" data-permalink=\"https:\/\/le-fort.org\/cocina\/salsas-basicas\/demi-glace\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/demi-glace.jpg?fit=1920%2C1080&amp;ssl=1\" data-orig-size=\"1920,1080\" 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=\"demi-glace\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Esta es una demi-glace vegana de nuestros laboratorios. En el taller preparamos Demi glace de verdad.&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/demi-glace.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-full wp-image-13958\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2019\/04\/demi-glace.jpg?resize=1200%2C675&#038;ssl=1\" alt=\"Salsas b\u00e1sicas: demi glace\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/demi-glace.jpg?w=1920&amp;ssl=1 1920w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/demi-glace.jpg?resize=600%2C338&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/demi-glace.jpg?resize=1280%2C720&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/demi-glace.jpg?resize=2%2C1&amp;ssl=1 2w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-13958\" class=\"wp-caption-text\">Esta es una demi-glace vegana de nuestros laboratorios. En el taller preparamos demi-glace de verdad.<\/figcaption><\/figure>\n<ul>\n<li>Demi glace<\/li>\n<li>Salsa borgo\u00f1a<\/li>\n<\/ul>\n<\/li>\n<li><strong>Salsa <em>Velout\u00e9<\/em><\/strong>. Un aterciopelado velout\u00e9 con fondo claro y <em>roux<\/em> rubio. Por supuesto, exploramos variantes.\n<ul>\n<li>Salsa aurora<\/li>\n<li>Salsa h\u00fangara<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>Esas fueron las salsas que preparamos en este taller de salsas b\u00e1sicas. Los asistentes se fueron llenos de ideas.<\/p>\n<figure id=\"attachment_13960\" aria-describedby=\"caption-attachment-13960\" style=\"width: 1920px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"13960\" data-permalink=\"https:\/\/le-fort.org\/cocina\/salsas-basicas\/salsas\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/salsas.jpg?fit=1920%2C1080&amp;ssl=1\" data-orig-size=\"1920,1080\" 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=\"salsas\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;\u00bfQu\u00e9 salsas son?&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/salsas.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-full wp-image-13960\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2019\/04\/salsas.jpg?resize=1200%2C675&#038;ssl=1\" alt=\"Salsas b\u00e1sicas en Loja.\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/salsas.jpg?w=1920&amp;ssl=1 1920w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/salsas.jpg?resize=600%2C338&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/salsas.jpg?resize=1280%2C720&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/salsas.jpg?resize=2%2C1&amp;ssl=1 2w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-13960\" class=\"wp-caption-text\">\u00bfQu\u00e9 salsas son?<\/figcaption><\/figure>\n<h2>Asistentes<\/h2>\n<p>Asistieron al taller:<\/p>\n<ul>\n<li>Yessenia Cabrera<\/li>\n<li>Vicente Castillo<\/li>\n<li>Wilson Tacuri<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Taller de salsas b\u00e1sicas en Loja. Slasas madre, salsas derivadas y salsas fr\u00edas. <\/p>\n","protected":false},"author":1,"featured_media":13961,"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-13955","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\/2019\/04\/salsas-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-3D5","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":13410,"url":"https:\/\/le-fort.org\/cocina\/las-salsas-madre-de-la-cocina-clasica\/","url_meta":{"origin":13955,"position":0},"title":"Las Salsas Madre de la Cocina Cl\u00e1sica","author":"Le-Fort.org","date":"4 de Noviembre, 2018","format":false,"excerpt":"\u00bfCu\u00e1les son las salsas madre? \u00bfMadre de qui\u00e9n?","rel":"","context":"En &quot;Cavilaciones&quot;","block_context":{"text":"Cavilaciones","link":"https:\/\/le-fort.org\/cocina\/categoria\/cavilaciones\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/mornay-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\/12\/mornay-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/mornay-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/mornay-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/mornay-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":13955,"position":1},"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":294,"url":"https:\/\/le-fort.org\/cocina\/domino-vienesa-americana-tomate-mayo-salsa-verde\/","url_meta":{"origin":13955,"position":2},"title":"Domin\u00f3: Vienesa, Americana, Tomate, Mayo, Salsa Verde","author":"Maestro Sanguchero","date":"28 de Abril, 2010","format":false,"excerpt":"Hot dog americana, tomate, mayonesa, salsa verde, del Domin\u00f3. De hecho le da su nombre.","rel":"","context":"En &quot;Chile&quot;","block_context":{"text":"Chile","link":"https:\/\/le-fort.org\/cocina\/categoria\/chile\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/09\/vienesa-domino.jpg?fit=480%2C360&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":4666,"url":"https:\/\/le-fort.org\/cocina\/mayonesa-tipo-fuente-alemana\/","url_meta":{"origin":13955,"position":3},"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":8365,"url":"https:\/\/le-fort.org\/cocina\/mayonesa-de-tomate\/","url_meta":{"origin":13955,"position":4},"title":"Mayonesa de Tomate","author":"Le-Fort.org","date":"11 de Julio, 2016","format":false,"excerpt":"La versatilidad de la mayonesa es maravillosa. Esta mayonesa de tomate es una idea cortita para aprovechar pepas de tomate o tomates que no est\u00e1n tan bonitos. [wp_ad_camp_1] Es sobre todo f\u00e1cil de preparar cuando hacemos mayonesa de licuadora: 1 huevo entero 1 cucharadita de condimento de mostaza 250ml de\u2026","rel":"","context":"En &quot;General&quot;","block_context":{"text":"General","link":"https:\/\/le-fort.org\/cocina\/categoria\/general\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/mayonesa-tomate-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\/2016\/07\/mayonesa-tomate-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/mayonesa-tomate-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/mayonesa-tomate-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/mayonesa-tomate-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":13955,"position":5},"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":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/13955","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=13955"}],"version-history":[{"count":5,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/13955\/revisions"}],"predecessor-version":[{"id":13966,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/13955\/revisions\/13966"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/13961"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=13955"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=13955"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=13955"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}