{"id":193715,"date":"2022-06-10T06:31:10","date_gmt":"2022-06-10T08:31:10","guid":{"rendered":"https:\/\/teknomers.com\/fr\/la-chose-la-plus-importante-dans-la-cuisson-des-oeufs-est-la-bonne-temperature-dans-la-poele-hans-valimaki-montre-de-quoi-il-sagit\/"},"modified":"2022-06-10T06:31:11","modified_gmt":"2022-06-10T08:31:11","slug":"la-chose-la-plus-importante-dans-la-cuisson-des-oeufs-est-la-bonne-temperature-dans-la-poele-hans-valimaki-montre-de-quoi-il-sagit","status":"publish","type":"post","link":"https:\/\/teknomers.com\/fr\/la-chose-la-plus-importante-dans-la-cuisson-des-oeufs-est-la-bonne-temperature-dans-la-poele-hans-valimaki-montre-de-quoi-il-sagit\/","title":{"rendered":"La chose la plus importante dans la cuisson des \u0153ufs est la bonne temp\u00e9rature dans la po\u00eale – Hans V\u00e4lim\u00e4ki montre de quoi il s’agit"},"content":{"rendered":"


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Hans V\u00e4lim\u00e4ki montre comment faire frire un \u0153uf – m\u00eame s’il n’a pas vraiment besoin d’\u00eatre frit.<\/p>\n

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Un danger en cuisine est une po\u00eale trop chaude. Il en r\u00e9sulte rarement quelque chose de bon – et encore moins de d\u00e9licieux.<\/p>\n

Entrepreneur et chef au Restaurant Bardot Hans V\u00e4lim\u00e4ki<\/strong> rappelle dans une vid\u00e9o la bonne technique de cuisson d’un \u0153uf.<\/p>\n

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\"Un<\/div>\n

Un copieux petit-d\u00e9jeuner anglais comprend des \u0153ufs, des saucisses et des haricots. Notez que l’\u0153uf au plat n’a pas du tout de bords bruns. <\/span>MIKKO HUISKO<\/span><\/p>\n<\/div>\n<\/div>\n


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ttn-fr-52<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Hans V\u00e4lim\u00e4ki montre comment faire frire un \u0153uf – m\u00eame s’il n’a pas vraiment besoin d’\u00eatre frit. Un danger en cuisine est une po\u00eale trop chaude. Il en r\u00e9sulte rarement quelque chose de bon – et encore moins de d\u00e9licieux. Entrepreneur et chef au Restaurant Bardot Hans V\u00e4lim\u00e4ki rappelle dans une vid\u00e9o la bonne technique […]<\/p>\n","protected":false},"author":1,"featured_media":193716,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[153,210,965,5746,213,23426,429,133,554,40,14700,5864,417,211,23308,5954,26923,694,4794,21008,61559],"class_list":["post-193715","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aliments","tag-24h","tag-aliments","tag-bonne","tag-chose","tag-cuisine","tag-cuisson","tag-dans","tag-des","tag-des-legumes","tag-est","tag-hans","tag-importante","tag-montre","tag-nourriture-et-boisson","tag-oeufs","tag-poele","tag-produits-carnes-et-aliments","tag-quoi","tag-sagit","tag-temperature","tag-valimaki"],"_links":{"self":[{"href":"https:\/\/teknomers.com\/fr\/wp-json\/wp\/v2\/posts\/193715","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/teknomers.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/teknomers.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/teknomers.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/teknomers.com\/fr\/wp-json\/wp\/v2\/comments?post=193715"}],"version-history":[{"count":0,"href":"https:\/\/teknomers.com\/fr\/wp-json\/wp\/v2\/posts\/193715\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/teknomers.com\/fr\/wp-json\/wp\/v2\/media\/193716"}],"wp:attachment":[{"href":"https:\/\/teknomers.com\/fr\/wp-json\/wp\/v2\/media?parent=193715"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/teknomers.com\/fr\/wp-json\/wp\/v2\/categories?post=193715"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/teknomers.com\/fr\/wp-json\/wp\/v2\/tags?post=193715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}