{"id":5199,"date":"2014-01-29T14:44:53","date_gmt":"2014-01-29T19:44:53","guid":{"rendered":"http:\/\/www.loquecomemos.com\/?p=5199"},"modified":"2014-01-29T14:44:53","modified_gmt":"2014-01-29T19:44:53","slug":"para-que-picar-el-tocino-si-podemos-quebrarlo","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/para-que-picar-el-tocino-si-podemos-quebrarlo\/","title":{"rendered":"\u00bfPara qu\u00e9 picar el Tocino si podemos quebrarlo?"},"content":{"rendered":"<p>Amamos el tocino.<\/p>\n<p>Quiz\u00e1 demasiado.<\/p>\n<p>Entonces, lo congelamos para que no sea tan &#8220;llegar y utilizar&#8221;.<\/p>\n<p>Pero entonces, la mente comienza a pensar en c\u00f3mo utilizarlo aunque est\u00e9 congelado.<\/p>\n<p>De ah\u00ed nos vino esta inspiraci\u00f3n.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5201\" data-permalink=\"https:\/\/le-fort.org\/cocina\/para-que-picar-el-tocino-si-podemos-quebrarlo\/tocino-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/tocino.jpg?fit=700%2C490&amp;ssl=1\" data-orig-size=\"700,490\" 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=\"tocino\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/tocino.jpg?fit=700%2C490&amp;ssl=1\" class=\"aligncenter size-full wp-image-5201\" alt=\"tocino\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2014\/01\/tocino.jpg?resize=700%2C490&#038;ssl=1\" width=\"700\" height=\"490\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/tocino.jpg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/tocino.jpg?resize=600%2C420&amp;ssl=1 600w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/p>\n<p>S\u00f3lo necesitamos un trozo de tocino congelado, una bolsa pl\u00e1stica y un palo de amasar (uslero, bolillo o como se denomine en tu pa\u00eds).<\/p>\n<p>Metemos el tocino en la bolsa y lo golpeamos en\u00e9rgica y alegremente con el palo de amasar hasta que est\u00e9 en trocitos peque\u00f1os.<\/p>\n<p>Es mucho m\u00e1s r\u00e1pido y m\u00e1s entretenido que esperar que se descongele y picarlo.<\/p>\n<p>\u00a1Manos a la obra!<\/p>\n<p>[fin]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00bfPara que esperar y picar cuando puedes golpear, quebrar, entretenerte y obtener satisfacci\u00f3n tocin\u00edstica casi instant\u00e1nea?<\/p>\n","protected":false},"author":1,"featured_media":5200,"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":[100],"class_list":["post-5199","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecnicas","tag-tocino","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/tocino-quebrado-hd.jpg?fit=1200%2C400&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-1lR","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":1110,"url":"https:\/\/le-fort.org\/cocina\/topignon-queso-champignones-tocino\/","url_meta":{"origin":5199,"position":0},"title":"Topignon: Queso, Champignones, Tocino","author":"Maestro Sanguchero","date":"8 de Julio, 2013","format":false,"excerpt":"El Topignon es un muy buen s\u00e1nguche de queso derretido, tocino y champignones que venden en el D'Loretin de Salinas en Ecuador.","rel":"","context":"En &quot;Ecuador&quot;","block_context":{"text":"Ecuador","link":"https:\/\/le-fort.org\/cocina\/categoria\/ecuador\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/topignon-hd.jpg?fit=700%2C350&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/topignon-hd.jpg?fit=700%2C350&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/topignon-hd.jpg?fit=700%2C350&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/topignon-hd.jpg?fit=700%2C350&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":1638,"url":"https:\/\/le-fort.org\/cocina\/barros-luco-tocino\/","url_meta":{"origin":5199,"position":1},"title":"Barros Luco Tocino","author":"Maestro Sanguchero","date":"20 de Marzo, 2015","format":false,"excerpt":"El Barros Luco Tocino es un Barros Luco con tocino a\u00f1adido. Es maravilloso. La carne es cortada como para As y el resultado vale la pena.","rel":"","context":"En &quot;As&quot;","block_context":{"text":"As","link":"https:\/\/le-fort.org\/cocina\/categoria\/sandwich\/as\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-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\/barros-luco-tocino-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-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\/barros-luco-tocino-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":2322,"url":"https:\/\/le-fort.org\/cocina\/receta-penne-con-salsa-amatriciana\/","url_meta":{"origin":5199,"position":2},"title":"Receta: Penne con Salsa Amatriciana","author":"Le-Fort.org","date":"3 de Diciembre, 2012","format":false,"excerpt":"Aprende la receta de la salsa Amatriciana para las pastas. Tocino, mantequilla, tomate, aj\u00ed.","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\/2012\/12\/h.jpg?fit=614%2C225&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/12\/h.jpg?fit=614%2C225&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/12\/h.jpg?fit=614%2C225&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":4136,"url":"https:\/\/le-fort.org\/cocina\/donuts-glaseadas-en-caramelo-al-tocino\/","url_meta":{"origin":5199,"position":3},"title":"Donuts Glaseadas en Caramelo al Tocino","author":"Le-Fort.org","date":"9 de Junio, 2013","format":false,"excerpt":"Receta de donuts con salsa de caramelo al tocino. Suena extra\u00f1o pero es maravilloso.","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\/06\/donuts-hd.jpg?fit=620%2C250&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/donuts-hd.jpg?fit=620%2C250&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/donuts-hd.jpg?fit=620%2C250&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":567,"url":"https:\/\/le-fort.org\/cocina\/hot-dogs-con-pina-y-tocino\/","url_meta":{"origin":5199,"position":4},"title":"Hot-Dogs con Pi\u00f1a y Tocino","author":"Maestro Sanguchero","date":"27 de Diciembre, 2012","format":false,"excerpt":"Hemos adaptado\u00a0una receta de Simply Recipes que nos ten\u00eda intranquilos desde hace un tiempo: Hot dogs con pi\u00f1a y tocino. Despu\u00e9s de los hot dogs con mermelada decidimos ser valientes, y esto es lo que sucedi\u00f3. Picamos una cebolla, media pi\u00f1a peque\u00f1ita y unos 50 gramos de tocino. Todo a\u2026","rel":"","context":"En &quot;Cecinas&quot;","block_context":{"text":"Cecinas","link":"https:\/\/le-fort.org\/cocina\/categoria\/cecinas\/"},"img":{"alt_text":"uno","src":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2012\/12\/uno-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":1569,"url":"https:\/\/le-fort.org\/cocina\/receta-de-tallarines-a-la-carbonara\/","url_meta":{"origin":5199,"position":5},"title":"Receta de tallarines a la Carbonara","author":"Le-Fort.org","date":"8 de Noviembre, 2011","format":false,"excerpt":"Receta de tallarines a la carbonara, salsa compuesta por tocino, huevos, crema y queso rallado","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\/2011\/11\/hd.jpg?fit=614%2C225&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/hd.jpg?fit=614%2C225&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/hd.jpg?fit=614%2C225&ssl=1&resize=525%2C300 1.5x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/5199","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=5199"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/5199\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/5200"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=5199"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=5199"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=5199"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}