{"id":8737,"date":"2017-12-11T08:00:08","date_gmt":"2017-12-11T13:00:08","guid":{"rendered":"http:\/\/loquecomemos.com\/?p=8737"},"modified":"2017-12-12T11:45:18","modified_gmt":"2017-12-12T16:45:18","slug":"azucar-invertido","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/azucar-invertido\/","title":{"rendered":"Az\u00facar Invertido: Qu\u00e9 es y C\u00f3mo se Prepara"},"content":{"rendered":"<p>Az\u00facarEl <strong>az\u00facar invertido<\/strong> no es m\u00e1s que az\u00facar de mesa (sacarosa) parcialmente hidrolizada ya sea por acci\u00f3n del \u00e1cido y calor o por acci\u00f3n enzim\u00e1tica (invertasa). Tambi\u00e9n se le conoce como <strong>trimolina<\/strong>.<!--more--><\/p>\n<h2>\u00bfPor qu\u00e9 az\u00facar invertido?<\/h2>\n<p>El az\u00facar invertido se llama as\u00ed porque algunos compuestos qu\u00edmicos en soluci\u00f3n hacen girar el plano de polarizaci\u00f3n de la luz. La sacarosa es dextr\u00f3gira, y el az\u00facar invertida es lev\u00f3gira, por acci\u00f3n de la fructosa. Por esta inversi\u00f3n del giro del plano de polarizac\u00f3n de la luz es que se llama az\u00facar invertido.<\/p>\n<figure id=\"attachment_10741\" aria-describedby=\"caption-attachment-10741\" style=\"width: 1200px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"10741\" data-permalink=\"https:\/\/le-fort.org\/cocina\/azucar-invertido\/sacarosa\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/sacarosa.png?fit=1200%2C619&amp;ssl=1\" data-orig-size=\"1200,619\" 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=\"sacarosa\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Sacarosa. El ox\u00edgeno entre las az\u00facares es el que se hidroliza.&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/sacarosa.png?fit=1200%2C619&amp;ssl=1\" class=\"size-full wp-image-10741\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2017\/12\/sacarosa.png?resize=1200%2C619&#038;ssl=1\" alt=\"Sacarosa para az\u00facar invertida\" width=\"1200\" height=\"619\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/sacarosa.png?w=1200&amp;ssl=1 1200w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/sacarosa.png?resize=600%2C310&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-10741\" class=\"wp-caption-text\">Sacarosa. El ox\u00edgeno entre las az\u00facares es el que se hidroliza.<\/figcaption><\/figure>\n<h2>\u00bfQu\u00e9 es?<\/h2>\n<p>El az\u00facar de mesa es un disac\u00e1rido: dos az\u00facares simples (glucosa y fructosa) unidas mediante un enlace qu\u00edmico llamado puente de ox\u00edgeno.\u00a0 Si rompemos este enlace nuestras mol\u00e9culas de sacarosa se hidrolizar\u00e1n en una mol\u00e9cula de glucosa y una de fructosa.<\/p>\n<h2>\u00bfPara qu\u00e9 sirve el az\u00facar invertido?<\/h2>\n<p>El az\u00facar invertida tiene una serie de utilizaciones ne la cocina y en la industria alimentaria. Algunas de ellas son:<\/p>\n<ul>\n<li><strong>Es m\u00e1s dulce que el az\u00facar<\/strong>. Esto es debido al alto poder endulzante de la fructosa.<\/li>\n<li><strong>Acelera la fermentaci\u00f3n<\/strong>. La levadura consume m\u00e1s r\u00e1pido el az\u00facar invertida que el az\u00facar normal, por lo que la fermentaci\u00f3n en panader\u00eda es m\u00e1s r\u00e1pida si se utiliza este producto.<\/li>\n<li><strong>Es higrosc\u00f3pica<\/strong>. Es decir, retiene la humedad, retardando el secado de los productos comestibles.<\/li>\n<li><strong>Impide la <a href=\"http:\/\/www.duarte.cl\/cristales-de-azucar\/\">cristalizaci\u00f3n<\/a><\/strong>. Las t\u00edpicas gotas de jugo de lim\u00f3n en el <a href=\"https:\/\/www.le-fort.org\/caramelo-sin-derretir-azucar\/\">caramelo<\/a> son testigo de que el az\u00facar invertida no cristaliza f\u00e1cilmente, a diferencia de la sacarosa. Esta propiedad se utiliza en helados y otros productos.<\/li>\n<\/ul>\n<h2>\u00bfC\u00f3mo se prepara?<\/h2>\n<p>Preparar jarabe de az\u00facar invertido en nuestra cocina no es dif\u00edcil. Veamos c\u00f3mo.<\/p>\n<h3>Ingredientes para el az\u00facar invertido<\/h3>\n<p>Necesitamos:<\/p>\n<ul>\n<li>700gr Az\u00facar com\u00fan (sacarosa)<\/li>\n<li>300gr agua purificada<\/li>\n<li>1g \u00e1cido c\u00edtrico o 1 cdta de jugo de lim\u00f3n<\/li>\n<\/ul>\n<h3>Procedimiento<\/h3>\n<ol>\n<li>En una olla no reactiva mezclar todos los ingredientes<\/li>\n<li>Calentar hasta que la mezcla alcance los 115\u00b0C, sin mover ni revolver, precisamente para impedir que cristalice<\/li>\n<li>Dejar enfriar en la misma olla, tapada<\/li>\n<li>Envasar y guardar. Dura al menos 6 meses\n<p><figure id=\"attachment_4800\" aria-describedby=\"caption-attachment-4800\" style=\"width: 700px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4800\" data-permalink=\"https:\/\/le-fort.org\/cocina\/barritas-de-mani-salado-y-caramelo\/caramelo-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/caramelo.jpg?fit=700%2C420&amp;ssl=1\" data-orig-size=\"700,420\" 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=\"caramelo\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;El alm\u00edbar hirviendo&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/caramelo.jpg?fit=700%2C420&amp;ssl=1\" class=\"wp-image-4800 size-full\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/07\/caramelo.jpg?resize=700%2C420&#038;ssl=1\" alt=\"Alm\u00edbar hirviendo, mientras la sacarosa se hidroliza a az\u00facar invertido\" width=\"700\" height=\"420\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/caramelo.jpg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/caramelo.jpg?resize=600%2C360&amp;ssl=1 600w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><figcaption id=\"caption-attachment-4800\" class=\"wp-caption-text\">El alm\u00edbar hirviendo<\/figcaption><\/figure><\/li>\n<\/ol>\n<h2>Comentarios<\/h2>\n<ul>\n<li>Para preparar az\u00facar invertida en lugares altos, restar 1\u00b0C de la temperatura deseada por cada 270m de altitud. Por ejemplo: al momento de escribir este art\u00edculo, vivimos a 2.520msnm. Eso quiere decir que le debemos restar 2.520\/270=<strong>9.3\u00b0C<\/strong> a la temperatura objetivo.<\/li>\n<li>El az\u00facar as\u00ed obtenido es aproximadamente un 20% m\u00e1s dulce que el az\u00facar granulada<\/li>\n<li>El uso es similar al del jarabe de ma\u00edz o la miel<\/li>\n<li>Otra forma de invertir el az\u00facar es mediante la enzima invertasa. Los conocidos chocolates After Eight se preparan con una pasta dura de az\u00facar, agua, invertasa y otros ingredientes, se cubren en chocolate y se dejan &#8220;madurar&#8221;, dando tiempo a la que invertasa hidrolice la sacarosa y el relleno se ablande.<img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"10739\" data-permalink=\"https:\/\/le-fort.org\/cocina\/azucar-invertido\/after-eight\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/after-eight.jpg?fit=1000%2C1000&amp;ssl=1\" data-orig-size=\"1000,1000\" 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=\"after-eight\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/after-eight.jpg?fit=960%2C960&amp;ssl=1\" class=\"aligncenter wp-image-10739 size-large\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2017\/12\/after-eight-960x960.jpg?resize=960%2C960&#038;ssl=1\" alt=\"After Eight, de Nestl\u00e9. Utiliza az\u00facar invertido en el relleno, ingeniosamente.\" width=\"960\" height=\"960\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/after-eight.jpg?resize=960%2C960&amp;ssl=1 960w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/after-eight.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/after-eight.jpg?resize=600%2C600&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/after-eight.jpg?w=1000&amp;ssl=1 1000w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>El az\u00facar invertido es un interesante ingrediente: az\u00facar parcialmente hidrolizada en glucosa y fructosa. Tiene una serie de usos culinarios.<\/p>\n","protected":false},"author":4,"featured_media":10740,"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":[1,25],"tags":[740,685,30],"class_list":["post-8737","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","category-reposteria","tag-azucar","tag-ciencia-y-cocina","tag-reposteria","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/invertida-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-2gV","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":14218,"url":"https:\/\/le-fort.org\/cocina\/arte-y-ciencia-del-caramelo-espoch\/","url_meta":{"origin":8737,"position":0},"title":"Arte y Ciencia del Caramelo \u2014 ESPOCH","author":"Le-Fort.org","date":"22 de Junio, 2019","format":false,"excerpt":"Arte y Ciencia del Az\u00facar y del Caramelo en el IV Seminario Internacional de Gastronom\u00eda de la ESPOCH. Hacemos muy buen equipo con Jessica y Ronald.","rel":"","context":"En &quot;Educaci\u00f3n&quot;","block_context":{"text":"Educaci\u00f3n","link":"https:\/\/le-fort.org\/cocina\/categoria\/educacion\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/06\/barba-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\/2019\/06\/barba-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/06\/barba-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/06\/barba-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/06\/barba-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":16051,"url":"https:\/\/le-fort.org\/cocina\/lemon-curd-cuajada-de-limon\/","url_meta":{"origin":8737,"position":1},"title":"Lemon Curd (Cuajada de Lim\u00f3n)","author":"Marell Rojas","date":"13 de Mayo, 2020","format":false,"excerpt":"Receta de lemon curd.","rel":"","context":"En &quot;Productos&quot;","block_context":{"text":"Productos","link":"https:\/\/le-fort.org\/cocina\/categoria\/productos\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2014\/07\/pie-agar.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2014\/07\/pie-agar.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2014\/07\/pie-agar.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2014\/07\/pie-agar.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":3470,"url":"https:\/\/le-fort.org\/cocina\/donas-rosquillas-doughnuts-o-como-quieras-llamarlas\/","url_meta":{"origin":8737,"position":2},"title":"Donas, Rosquillas, Doughnuts o como quieras llamarlas","author":"Le-Fort.org","date":"3 de Mayo, 2013","format":false,"excerpt":"Receta de donas (o rosquillas o donuts) glaseadas. Son f\u00e1ciles de hacer y por lo mismo son un verdadero peligro para la esbeltez y la salud cardiovascular.","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\/05\/hd2.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\/2013\/05\/hd2.jpg?fit=614%2C225&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/hd2.jpg?fit=614%2C225&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":619,"url":"https:\/\/le-fort.org\/cocina\/fondant-liquido\/","url_meta":{"origin":8737,"position":3},"title":"Fondant L\u00edquido","author":"Rod","date":"8 de Octubre, 2021","format":false,"excerpt":"Trabajemos con cuidado, porque las quemaduras de alm\u00edbar o de caramelo son cosa seria. Ya realizamos una experiencia en la que creamos cristales grandes, privilegiando el crecimiento de cristales por sobre la nucleaci\u00f3n. Ahora realizaremos el procedimiento opuesto y crearemos fondant l\u00edquido, muy utilizado en pasteler\u00eda y reposter\u00eda cl\u00e1sica para\u2026","rel":"","context":"En &quot;Actividades&quot;","block_context":{"text":"Actividades","link":"https:\/\/le-fort.org\/cocina\/categoria\/rectas-tecnicas\/actividades\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/icing-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\/icing-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/icing-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\/icing-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/icing-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7956,"url":"https:\/\/le-fort.org\/cocina\/caramelo-sin-derretir-azucar\/","url_meta":{"origin":8737,"position":4},"title":"Caramelo sin Derretir Az\u00facar","author":"Rod","date":"19 de Mayo, 2016","format":false,"excerpt":"Le\u00edamos este art\u00edculo sobre preparar caramelo sin que el az\u00facar llegue a fundirse, y por supuesto lo primero que hicimos fue correr a hacer la prueba. Funciona. Comencemos con una curiosidad: el az\u00facar no se derrite, sino que se descompone por el calor. Este fen\u00f3meno se denomina fusi\u00f3n aparente, para\u2026","rel":"","context":"En &quot;T\u00e9cnicas&quot;","block_context":{"text":"T\u00e9cnicas","link":"https:\/\/le-fort.org\/cocina\/categoria\/tecnicas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/caramelo-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\/2016\/05\/caramelo-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/caramelo-hd-1.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/caramelo-hd-1.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/caramelo-hd-1.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":577,"url":"https:\/\/le-fort.org\/cocina\/revolvedores-de-cafe-azucar\/","url_meta":{"origin":8737,"position":5},"title":"Revolvedores de Caf\u00e9 &#8211; Az\u00facar","author":"Rod","date":"18 de Septiembre, 2021","format":false,"excerpt":"Trabajemos con cuidado, porque las quemaduras de alm\u00edbar o de caramelo son cosa seria. Para ello aprovecharemos la diferencia de solubilidad del az\u00facar en agua a distintas temperaturas. A temperatura ambiente, el az\u00facar se disuelve en agua en la proporci\u00f3n aproximada de 2:1 por peso A 100\u00b0C, el az\u00facar se\u2026","rel":"","context":"En &quot;Actividades&quot;","block_context":{"text":"Actividades","link":"https:\/\/le-fort.org\/cocina\/categoria\/rectas-tecnicas\/actividades\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/09\/revolvedor-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\/2021\/09\/revolvedor-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/09\/revolvedor-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/09\/revolvedor-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/09\/revolvedor-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\/8737","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\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=8737"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/8737\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/10740"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=8737"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=8737"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=8737"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}