{"version":"1.0","provider_name":"Moduline.es","provider_url":"https:\/\/moduline.it\/es","author_name":"Aldo Pellegrini","author_url":"https:\/\/moduline.it\/es\/profile\/aldo-pellegrini\/","title":"Cooking cod, for creaming - Moduline.it","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"WDyT1yLJNe\"><a href=\"https:\/\/moduline.it\/es\/cooking-cod-for-creaming\/\">La fuerza de la presi\u00f3n combinada con la capacidad de transmitir el calor del vapor hacen de la presi\u00f3n el mejor sistema de cocci\u00f3n saludable del mercado. Mientras que la presi\u00f3n ayuda a reducir el tiempo, reduciendo la p\u00e9rdida de valores nutricionales de los alimentos, el vapor penetra en los alimentos forzando los l\u00edquidos en su interior. \u00bfEl resultado? Menor p\u00e9rdida de peso; sin p\u00e9rdida de valores nutricionales; calidad de color inigualable; sabor natural.<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/moduline.it\/es\/cooking-cod-for-creaming\/embed\/#?secret=WDyT1yLJNe\" width=\"600\" height=\"338\" title=\"\u00abCooking cod, for creaming\u00bb \u2014 Moduline.it\" data-secret=\"WDyT1yLJNe\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/moduline.it\/wp-includes\/js\/wp-embed.min.js\n<\/script>","thumbnail_url":"https:\/\/moduline.it\/wp-content\/uploads\/2023\/03\/12-1.png","thumbnail_width":695,"thumbnail_height":389,"description":"Pressure is the ideal tool to cook the cod and prepare it for creaming. The fish remains soft and compact, absorbing no excess water. A smooth creamin"}