{"id":3690,"date":"2013-05-23T15:31:22","date_gmt":"2013-05-23T15:31:22","guid":{"rendered":"http:\/\/www.loquecomemos.com\/?p=3690"},"modified":"2013-06-09T03:32:09","modified_gmt":"2013-06-09T03:32:09","slug":"como-resucitar-el-pan-anejo","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/como-resucitar-el-pan-anejo\/","title":{"rendered":"C\u00f3mo Resucitar el Pan A\u00f1ejo"},"content":{"rendered":"<p>Es com\u00fan que se nos queden uno o dos panes rezagados por ah\u00ed.<\/p>\n<p>Hay una serie de formas de utilizarlos, desde torrijas hasta pan rallado, pero tambi\u00e9n los podemos resucitar para usarlos como pan. Es muy simple.<!--more--><\/p>\n<p>Basta con partir el pan, si queremos y luego mojarlo bien mojado. Mojarlo, no remojarlo.<\/p>\n<p>Despu\u00e9s de eso lo tostamos, y <em>voil\u00e1<\/em>. \u00a1Nuestro pan ha resucitado!<\/p>\n<figure id=\"attachment_3692\" aria-describedby=\"caption-attachment-3692\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3692\" data-permalink=\"https:\/\/le-fort.org\/cocina\/como-resucitar-el-pan-anejo\/pan-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/pan1.jpg?fit=600%2C450&amp;ssl=1\" data-orig-size=\"600,450\" 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=\"pan\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Tostadas resucitadas&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/pan1.jpg?fit=600%2C450&amp;ssl=1\" class=\"size-full wp-image-3692\" alt=\"Tostadas resucitadas\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/05\/pan1.jpg?resize=600%2C450&#038;ssl=1\" width=\"600\" height=\"450\" \/><figcaption id=\"caption-attachment-3692\" class=\"wp-caption-text\">Tostadas resucitadas<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>M\u00e9todo para resucitar el pan viejo (no m\u00e1s de un par de d\u00edas) moj\u00e1ndolo y tost\u00e1ndolo.<\/p>\n","protected":false},"author":1,"featured_media":3691,"comment_status":"open","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":[126],"tags":[51],"class_list":["post-3690","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecnicas","tag-pan","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/hd-pan.jpg?fit=600%2C225&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-Xw","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":108,"url":"https:\/\/le-fort.org\/cocina\/lomito-aleman-los-misterios-de-la-salsa-verde\/","url_meta":{"origin":3690,"position":0},"title":"Lomito alem\u00e1n: los misterios de la salsa verde","author":"Maestro Sanguchero","date":"9 de Abril, 2010","format":false,"excerpt":"La salsa verde tiene dos opciones, al parecer: perejil o cilantro. D\u00edgale no al perejil y s\u00ed al cilantro, opinamos por aqu\u00ed. Pero hoy hablaremos del lomito alem\u00e1n del Bar Nacional 3. Buen lomito, tostado, pan no mojado (de agradecer en pan de molde) y buenos ingredientes (la mayonesa tiene\u2026","rel":"","context":"En &quot;Lomitos&quot;","block_context":{"text":"Lomitos","link":"https:\/\/le-fort.org\/cocina\/categoria\/lomitos\/"},"img":{"alt_text":"Lomito alem\u00e1n, en pan de molde.","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/04\/lomito-aleman-1.jpg?fit=480%2C360&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1600,"url":"https:\/\/le-fort.org\/cocina\/club-sandwich\/","url_meta":{"origin":3690,"position":1},"title":"Club Sandwich","author":"Maestro Sanguchero","date":"8 de Marzo, 2015","format":false,"excerpt":"Nada como un Club sandwich. Este es uno de nuestros s\u00e1nguches preferidos por varias razones de memorias felices. Es un s\u00e1nguche de tres pisos que en su expresi\u00f3n m\u00ednima tiene tocino, ave, lechuga, tomate y mayonesa. Este\u00a0sandwich es de origen estadounidense, de\u00a0fines del siglo XIX. Tambi\u00e9n se le conoce como\u2026","rel":"","context":"En &quot;Dise\u00f1os de S\u00e1nguche&quot;","block_context":{"text":"Dise\u00f1os de S\u00e1nguche","link":"https:\/\/le-fort.org\/cocina\/categoria\/disenos-de-sanguche\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/03\/club-hd-1.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\/03\/club-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/03\/club-hd-1.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/03\/club-hd-1.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/03\/club-hd-1.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1168,"url":"https:\/\/le-fort.org\/cocina\/sushipleto\/","url_meta":{"origin":3690,"position":2},"title":"Sushipleto \u2013 H\u00edbrido entre Hot-Dog y Sushi","author":"Maestro Sanguchero","date":"16 de Julio, 2013","format":false,"excerpt":"Os damos nuestra receta de sushipleto, o pletomaki, o sushi-dog. En fin, es cosa de gustos","rel":"","context":"En &quot;Hot-Dogs&quot;","block_context":{"text":"Hot-Dogs","link":"https:\/\/le-fort.org\/cocina\/categoria\/hot-dogs\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/sushipleto-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\/sushipleto-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/sushipleto-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\/sushipleto-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/sushipleto-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5078,"url":"https:\/\/le-fort.org\/cocina\/sobre-el-pan-de-pascua\/","url_meta":{"origin":3690,"position":3},"title":"Sobre el Pan de Pascua","author":"Le-Fort.org","date":"26 de Diciembre, 2013","format":false,"excerpt":"Algunos pensamientos sobre el pan de pascua, la fruta confitada, las pasas, las nueces, las especias y el amor.","rel":"","context":"En &quot;Disquisiciones&quot;","block_context":{"text":"Disquisiciones","link":"https:\/\/le-fort.org\/cocina\/categoria\/disquisiciones\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/12\/pan-de-pascua-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\/12\/pan-de-pascua-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/12\/pan-de-pascua-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/12\/pan-de-pascua-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/12\/pan-de-pascua-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7147,"url":"https:\/\/le-fort.org\/cocina\/completo-o-vienesa-completa\/","url_meta":{"origin":3690,"position":4},"title":"Completo: el Hot-Dog Chileno por Excelencia","author":"Maestro Sanguchero","date":"5 de Enero, 2010","format":false,"excerpt":"El completo es el hot-dog chileno por antonomasia.","rel":"","context":"En &quot;Hot-Dogs&quot;","block_context":{"text":"Hot-Dogs","link":"https:\/\/le-fort.org\/cocina\/categoria\/hot-dogs\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/01\/completos-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\/2010\/01\/completos-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/01\/completos-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/01\/completos-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/01\/completos-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1465,"url":"https:\/\/le-fort.org\/cocina\/barros-jarpa-casero-sin-nada-que-envidiarle-a-uno-de-fuente-de-soda\/","url_meta":{"origin":3690,"position":5},"title":"Barros Jarpa casero sin nada que envidiarle a uno de Fuente de Soda","author":"Maestro Sanguchero","date":"15 de Enero, 2015","format":false,"excerpt":"Receta para preparar Barros Jarpa, s\u00e1ndwich de jam\u00f3n y queso fundido cl\u00e1sico chileno de desayuno. No tendr\u00e1 nada que envidiarle a uno de Fuente de Soda.","rel":"","context":"En &quot;Hecho en casa&quot;","block_context":{"text":"Hecho en casa","link":"https:\/\/le-fort.org\/cocina\/categoria\/hecho-en-casa\/"},"img":{"alt_text":"Acercamiento de un Barros Jarpa hecho en casa. Te contamos como prepararlo","src":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/01\/barros-jarpa-acercamiento.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/01\/barros-jarpa-acercamiento.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/01\/barros-jarpa-acercamiento.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/01\/barros-jarpa-acercamiento.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/3690","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=3690"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/3690\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/3691"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=3690"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=3690"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=3690"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}