{"id":895,"date":"2015-09-27T16:10:44","date_gmt":"2015-09-27T21:10:44","guid":{"rendered":"http:\/\/www.shglb.com\/?p=895"},"modified":"2017-05-27T14:13:01","modified_gmt":"2017-05-27T18:13:01","slug":"lepluchage-a-la-cuillere","status":"publish","type":"post","link":"https:\/\/shglb.com\/index.php\/2015\/09\/27\/lepluchage-a-la-cuillere\/","title":{"rendered":"L&#8217;\u00e9pluchage \u00e0 la cuill\u00e8re"},"content":{"rendered":"<p>Madame C\u00e9cile Sp\u00e9nard-Poisson explique ici \u00e0 Jocelyne Lafond et \u00e0 Ga\u00e9tan Lemay la technique employ\u00e9e<!--more--> pour bien pr\u00e9parer les tomates en vue de la mise en conserve.<\/p>\n<p>Les tomates, apr\u00e8s avoir \u00e9t\u00e9 rapidement \u00e9bouillant\u00e9es, \u00e9taient d\u00e9barrass\u00e9es de toute partie ind\u00e9sirable, c\u0153ur trop dur, peau, chair meurtrie; puis elles \u00e9taient mises en bo\u00eete de conserve avant de passer \u00a0\u00e0 l&#8217;autoclave.<\/p>\n<p>.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-897 aligncenter\" src=\"https:\/\/shglb.com\/wp-content\/uploads\/G.-Lemay-et-C.-Poisson.jpg\" alt=\"G. Lemay et C. Poisson\" width=\"326\" height=\"151\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><iframe loading=\"lazy\"  id=\"_ytid_59235\"  width=\"610\" height=\"343\"  data-origwidth=\"610\" data-origheight=\"343\" src=\"https:\/\/www.youtube.com\/embed\/N6tfuFNJh9I?enablejsapi=1&#038;autoplay=0&#038;cc_load_policy=0&#038;cc_lang_pref=&#038;iv_load_policy=1&#038;loop=0&#038;rel=1&#038;fs=1&#038;playsinline=0&#038;autohide=1&#038;theme=dark&#038;color=red&#038;controls=1&#038;disablekb=0&#038;\" class=\"__youtube_prefs__  epyt-is-override  no-lazyload\" title=\"YouTube player\"  allow=\"fullscreen; accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen data-no-lazy=\"1\" data-skipgform_ajax_framebjll=\"\"><\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Madame C\u00e9cile Sp\u00e9nard-Poisson explique ici \u00e0 Jocelyne Lafond et \u00e0 Ga\u00e9tan Lemay la technique employ\u00e9e<\/p>\n","protected":false},"author":2,"featured_media":897,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33],"tags":[],"class_list":["post-895","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lindustrie-de-la-tomate"],"_links":{"self":[{"href":"https:\/\/shglb.com\/index.php\/wp-json\/wp\/v2\/posts\/895","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/shglb.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/shglb.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/shglb.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/shglb.com\/index.php\/wp-json\/wp\/v2\/comments?post=895"}],"version-history":[{"count":6,"href":"https:\/\/shglb.com\/index.php\/wp-json\/wp\/v2\/posts\/895\/revisions"}],"predecessor-version":[{"id":902,"href":"https:\/\/shglb.com\/index.php\/wp-json\/wp\/v2\/posts\/895\/revisions\/902"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/shglb.com\/index.php\/wp-json\/wp\/v2\/media\/897"}],"wp:attachment":[{"href":"https:\/\/shglb.com\/index.php\/wp-json\/wp\/v2\/media?parent=895"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/shglb.com\/index.php\/wp-json\/wp\/v2\/categories?post=895"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/shglb.com\/index.php\/wp-json\/wp\/v2\/tags?post=895"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}