{"id":5646,"date":"2018-04-16T14:35:50","date_gmt":"2018-04-16T20:35:50","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=5646"},"modified":"2019-01-14T16:54:01","modified_gmt":"2019-01-14T23:54:01","slug":"gelatin-what-is-it-how-to-use-it","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/gelatin-what-is-it-how-to-use-it.html","title":{"rendered":"Gelatin &#8211; What is it?  How to use it."},"content":{"rendered":"<p><strong>What Is Gelatin?<\/strong><br \/>\nGelatin is the processed version of collagen, a protein found in connective tissue.\u00a0 Powdered gelatin is easiest to find.\u00a0 It should be on grocery store shelves near the flavored gelatin products. Also it is easy to measure.<\/p>\n<p>Gelatin is set by rehydrating (or blooming it) in cool water, heating the hydrated gelatin, so it dissolves,\u00a0 and then cooling it again to set. The set, or firmness, of the final dish depends on the liquid-to-gelatin ratio used. It is pretty easy to work with once you understand those basics<\/p>\n<p><strong>1. Hydrate the Gelatin:<\/strong>\u00a0Unlike most other ingredients gelatin can&#8217;t be added directly into the recipe. It needs to be mixed with a little bit of water (or whatever liquid you are using &#8211; juice, wine, tea) before being added in order to hydrate (or &#8220;bloom&#8221;) the grains of gelatin. It will take on an applesauce-like consistency and eventually set into a solid if not used right away.\u00a0 If this happens, it&#8217;s best to soften it back into a liquid before adding it to the rest of the recipe. This is easily and quickly done by setting the bowl with the gelatin in a small saucepan filled with an inch of water over medium-high heat.<\/p>\n<p><strong>2. Add Gelatin to a Warm Base:<\/strong>\u00a0In other words, add the gelatin while whatever you&#8217;re adding it to is still warm. If the base is cool, you can develop roping in your final recipe, which are strings of gelatin made when the gelatin cooled too quickly.<\/p>\n<p><strong>3. Use the Base Right Away:<\/strong>\u00a0Gelatin starts to work pretty quickly once it&#8217;s added into the recipe, so be sure the mold you&#8217;re using is ready and waiting. If it does start to set up and you&#8217;re not quite ready, you can re-heat the base to soften the gelatin again. This won&#8217;t damage the gelatin or its ability to make your recipe solidify. Be sure to cool the base liquids before adding the gelatin. However, avoid boiling any liquid that has the gelatin added. Also, it&#8217;s best to add the gelatin as one of the very last steps in cooking.<\/p>\n<p><strong>4. Time, Temperature, and Concentration:<\/strong>\u00a0These three things affect how quickly and strongly the gelatin works. The longer your finished recipe sits, the more rubbery and solidified it gets. This is why Jello always tasted better on the first day than the fifth day. Cool temperatures also make the gelatin stronger. If you&#8217;re running late and you don&#8217;t have time to let your recipe sit, stick them in the freezer for a few minutes. And obviously, how much gelatin you use per cup of liquid affects how solid it becomes (more gelatin makes it more solid).<\/p>\n<p><strong>5. A Few Random Final Facts<\/strong><\/p>\n<ul>\n<li>One tablespoon of gelatin will set two cups of liquid.<\/li>\n<li>One package of powdered gelatin is roughly equal to one tablespoon.<\/li>\n<li>Four sheets of gelatin equals one tablespoon of powdered gelatin.<\/li>\n<li>If a recipe says to &#8220;bloom&#8221; the gelatin, that means to hydrate it in a small amount of water.<\/li>\n<li>Certain fresh fruits including pineapple, kiwi, mango, ginger root, papaya, figs, or guava can prevent gelatin from setting completely or at all and are best avoided. Protease is an enzyme present in these fruits that degrades the gelatin&#8217;s gelling.\u00a0\u00a0 Canned, cooked, or dried versions of these fruits can be used to successfully set them in gelatin.<\/li>\n<li>Alcohol can interfere with the setting properties of gelatin in high portions, so don&#8217;t increase the proportion of alcohol to non-alcoholic liquid in recipes that call for it.\u00a0 Cooking the alcohols, like wine, reduces the alcohol content and makes them easier to gel.<\/li>\n<li>Alcohol Content:\u00a0If you make a basic recipe using 1 c booze, 2 c juice\/water, and 4 envelopes (11 tsp) gelatin,and cut it into 32 pieces,\u00a0 each jello shot will have 1\/2 ounce of alcohol in it, which is a third of a standard 1 1\/2 ounce shot.<\/li>\n<\/ul>\n<h3>Use More or Less Gelatin for Soft and Firm Jello<\/h3>\n<p>For these jigglers we are combining several rounds of these steps to create a firm, layered gelatin dessert. You can vary the firmness of your gelatin dessert by reducing the ratio of powdered gelatin to liquid, like this:<\/p>\n<p><strong>Soft Set<\/strong>: Use 1 teaspoon of unflavored powdered gelatin for 1 cup of liquid.<br \/>\n\u2192 Perfect for panna cotta.<br \/>\n<strong>Medium Set<\/strong>: Use 2 teaspoons unflavored gelatin for 1 cup of liquid.<br \/>\n\u2192 Think classic jello or jello shots.<br \/>\n<strong>Firm Set:<\/strong>\u00a0Use 1 tablespoon of unflavored powdered gelatin for 1 cup of liquid.<br \/>\n\u2192 The right ratio for jigglers\/finger jello\/kantin.<\/p>\n<p><strong>How to Layer Jello<\/strong><br \/>\nThe very first layer of jello can go into the pan and straight to the fridge without cooling. It will take about an hour to set, but go ahead and bloom and dissolve your next round of gelatin and liquid for gelling while the first is setting. Then cool your second gelatin mixture for at least an hour at room temperature while the first layer sets.<\/p>\n<p>Cooling the second and third layers before pouring them onto the chilled and set layers means that you&#8217;ll have a finished dessert with sharp, even layers. Adding still-warm liquid to set layers will melt the set layers a bit, creating pink between red and white layers (but it certainly won&#8217;t ruin the dessert!).<\/p>\n<p>Also avoid pouring the liquid in one area, which can create a hole in the set layer; instead pour from side to side evenly across the set layer.<\/p>\n<p><strong>Source:\u00a0 <\/strong>thekitchn.com<\/p>\n<p><strong>And even more info from the Knox people,\u00a0 To combine the two would be hopeless!<\/strong><\/p>\n<p><strong>WHAT IS IT?<\/strong><\/p>\n<p>If you have ever simmered meat bones for a soup then chilled it, you may have noticed a slight jellied effect to the broth.\u00a0 This result is due to &#8220;collagen&#8221;, a protein substance which yields gelatine and is found in the bones, skin and connective tissue of animals.\u00a0 In manufacturing, unflavoured gelatine is extracted from the collagen by hot water, then concentrated and filtered for purity and clarity.\u00a0 It is cooled, extruded and dried into glassy brittle strips.\u00a0 In 1889, Charles B. Knox of Johnston, New York discovered a method of granulating gelatine by breaking down the strips using high speed mills.<\/p>\n<p>Most unflavoured gelatine is packaged in pre-measured individual envelopes for convenient usage.\u00a0 Each envelope of Knox\u00ae\u00a0Unflavoured Gelatine will gel 2 cups of liquid.\u00a0 If the recipe you want to use calls for unflavoured gelatine by the tablespoon, just use 1 envelope for each tablespoon called for.<\/p>\n<p>Unflavoured gelatine has no flavour of its own and contains no sugar, unlike many flavoured gelatines which contain mostly sugar as well as artificial flavours and colours.\u00a0 This makes unflavoured gelatine extremely versatile:\u00a0 it can be used to create desserts, salads, main dishes, jams and jellies, even ice cream and frozen yogurt!<\/p>\n<p><strong> GLOSSARY<\/strong><\/p>\n<p><em>Clear or Simple Gel:\u00a0<\/em> A clear or simple gel is a basic juice or broth mixture.\u00a0 Solids may be added after the mixture has chilled to &#8220;the consistency of unbeaten egg whites&#8221;.<br \/>\n<em>Whip:<\/em>\u00a0 A whip is a clear gel that has been chilled until partially set; and then beaten until fluffy.\u00a0 Solids are not added to whips.<br \/>\n<em>Snow:\u00a0<\/em> A snow is a clear gel that has been chilled until partially set; unbeaten egg whites are added, and the mixture is beaten until stiff.\u00a0 Solids are not added to snows.\u00a0 This dish is also sometimes called a &#8220;sponge&#8221;.<br \/>\n<em>Mousse:\u00a0<\/em> A mousse is a clear gel that has been chilled until the &#8220;mixture mounds slightly when dropped from spoon&#8221;.\u00a0 Whipped cream is then folded in; solids may also be folded in at this time.<br \/>\n<em>Custard Gel:\u00a0<\/em> A custard gel contains egg yolks, milk and gelatine cooked to form a custard base.<br \/>\n<em>Chiffon:<\/em>\u00a0 A chiffon is a custard gel that has been chilled until &#8220;mixture mounds slightly when dropped from spoon&#8221;.\u00a0 Stiffly beaten egg whites are then folded in; solids may also be folded in at this time.<br \/>\n<em>Bavarian:\u00a0<\/em> A Bavarian is a chiffon with the addition of whipped cream.<br \/>\n<em>Souffl\u00e9:\u00a0<\/em> A souffl\u00e9 is a mousse, chiffon or Bavarian mixture chilled in a souffl\u00e9 dish with a collar.<br \/>\n<em>Charlotte:\u00a0<\/em> A charlotte is a mousse, chiffon or Bavarian mixture chilled in a bowl, loaf pan, or springform pan lined with ladyfingers.<br \/>\n<em>Blend &#8216;N Gel:<\/em>\u00a0 A blend &#8216;n gel is a clear or custard gel prepared in a blender or food processor.\u00a0 Generally, ice or another frozen food is added to speed the gelatine process.<\/p>\n<p><strong>WORKING WITH KNOX\u00ae<\/strong><br \/>\nDepending on the nature of the recipe, you can choose one of four methods of dissolving the gelatine:<\/p>\n<p>In a Bowl:\u00a0 for most recipes.<br \/>\nLiquid Mix Method:<br \/>\n1.\u00a0 In mixing bowl, sprinkle 1 pouch Knox\u00ae\u00a0 Unflavoured Gelatine over 1\/4 cup (50mL) cold liquid.\u00a0 Let stand for 1 minute.<br \/>\n2.\u00a0 Add 1\/4 cup (50mL) boiling water, stir constantly until granules are completely dissolved.<br \/>\nSugar Mix Method:<br \/>\n1.\u00a0 In a mixing bowl, combine 1 pouch Knox\u00ae\u00a0Unflavoured Gelatine with 2 tablespoons (25mL) of sugar.<br \/>\n2.\u00a0 Add 1\/2 cup (125mL) boiling water; stir constantly until granules are completely dissolved.<br \/>\nIn a Saucepan:\u00a0 for recipes with ingredients that must be cooked or melted.<br \/>\n1.\u00a0 In a saucepan, sprinkle 1 pouch Knox\u00ae\u00a0Unflavoured Gelatine over 1\/4 cup (50mL) cold liquid.\u00a0 Let stand for 1 minute.<br \/>\n2.\u00a0 Place over low heat; stir constantly until granules are completely dissolved &#8211; about 3 minutes.<br \/>\nIn a Blender:<br \/>\n1.\u00a0 In a blender, sprinkle 1 pouch Knox\u00aeUnflavoured Gelatine over 1\/4 cup (50mL) cold liquid.\u00a0 Let stand for 1 minute.<br \/>\n2.\u00a0 Add 1\/4 cup (50 mL) boiling liquid and process until granules dissolve, about 30 seconds.<br \/>\nIn the Microwave:<br \/>\n1.\u00a0 In a glass measuring cup, sprinkle 1 pouch Knox\u00ae\u00a0Unflavoured Gelatine over 1\/4 cup (50mL) cold liquid.\u00a0 Let stand for 1 minute.<br \/>\n2.\u00a0 Microwave on High (100%) for 30 &#8211; 40 seconds; stir once.<br \/>\nOnce the gelatine has been dissolved using any of these methods, remaining ingredients are added and the mixture is then poured into a mould or bowl and chilled until set.<\/p>\n<p><strong>Unmoulding is easy:<\/strong><\/p>\n<ol>\n<li>Carefully loosen gelatine from side of mould with moistened tip of sharp knife.<\/li>\n<li>Dip the mould into warm (not hot) water to the depth of the gelatine contents for about 5 seconds.<\/li>\n<li>Tilt or shake mould gently to loosen gelatine.<\/li>\n<li>Invert serving dish on top of mould.<\/li>\n<li>Hold both firmly together and turn over (to right side up).<\/li>\n<li>Shake firmly until gelatine slips down from mould into serving dish.\u00a0 If gelatine doesn&#8217;t come loose easily, repeat the process.<\/li>\n<\/ol>\n<p>If Gelatine mixture becomes too firm:\u00a0 Knox\u00ae\u00a0Unflavoured Gelatine is more resilient than you may think.\u00a0 If a recipe reads &#8220;chill mixture to consistency of unbeaten egg white&#8221; and it chills too firm, that&#8217;s easy to fix.\u00a0 Place the saucepan over low heat and stir just until the mixture returns to a smooth-textured liquid state.\u00a0 Repeat the chilling process to the desired stage and the mixture will reset successfully.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>WORKING WITH KNOX\u00ae<\/strong><br \/>\nDepending on the nature of the recipe, you can choose one of four methods of dissolving the gelatine:<\/p>\n<p>In a Bowl:\u00a0 for most recipes.<br \/>\nLiquid Mix Method:<br \/>\n1.\u00a0 In mixing bowl, sprinkle 1 pouch Knox\u00ae\u00a0 Unflavoured Gelatine over 1\/4 cup (50mL) cold liquid.\u00a0 Let stand for 1 minute.<br \/>\n2.\u00a0 Add 1\/4 cup (50mL) boiling water, stir constantly until granules are completely dissolved.<br \/>\nSugar Mix Method:<br \/>\n1.\u00a0 In a mixing bowl, combine 1 pouch Knox\u00ae\u00a0Unflavoured Gelatine with 2 tablespoons (25mL) of sugar.<br \/>\n2.\u00a0 Add 1\/2 cup (125mL) boiling water; stir constantly until granules are completely dissolved.<br \/>\nIn a Saucepan:\u00a0 for recipes with ingredients that must be cooked or melted.<br \/>\n1.\u00a0 In a saucepan, sprinkle 1 pouch Knox\u00ae\u00a0Unflavoured Gelatine over 1\/4 cup (50mL) cold liquid.\u00a0 Let stand for 1 minute.<br \/>\n2.\u00a0 Place over low heat; stir constantly until granules are completely dissolved &#8211; about 3 minutes.<br \/>\nIn a Blender:<br \/>\n1.\u00a0 In a blender, sprinkle 1 pouch Knox\u00aeUnflavoured Gelatine over 1\/4 cup (50mL) cold liquid.\u00a0 Let stand for 1 minute.<br \/>\n2.\u00a0 Add 1\/4 cup (50 mL) boiling liquid and process until granules dissolve, about 30 seconds.<br \/>\nIn the Microwave:<br \/>\n1.\u00a0 In a glass measuring cup, sprinkle 1 pouch Knox\u00ae\u00a0Unflavoured Gelatine over 1\/4 cup (50mL) cold liquid.\u00a0 Let stand for 1 minute.<br \/>\n2.\u00a0 Microwave on High (100%) for 30 &#8211; 40 seconds; stir once.<br \/>\nOnce the gelatine has been dissolved using any of these methods, remaining ingredients are added and the mixture is then poured into a mould or bowl and chilled until set.<\/p>\n<p><strong>Unmoulding is easy:<\/strong><\/p>\n<ol>\n<li>Carefully loosen gelatine from side of mould with moistened tip of sharp knife.<\/li>\n<li>Dip the mould into warm (not hot) water to the depth of the gelatine contents for about 5 seconds.<\/li>\n<li>Tilt or shake mould gently to loosen gelatine.<\/li>\n<li>Invert serving dish on top of mould.<\/li>\n<li>Hold both firmly together and turn over (to right side up).<\/li>\n<li>Shake firmly until gelatine slips down from mould into serving dish.\u00a0 If gelatine doesn&#8217;t come loose easily, repeat the process.<\/li>\n<\/ol>\n<p>If Gelatine mixture becomes too firm:\u00a0 Knox\u00ae\u00a0Unflavoured Gelatine is more resilient than you may think.\u00a0 If a recipe reads &#8220;chill mixture to consistency of unbeaten egg white&#8221; and it chills too firm, that&#8217;s easy to fix.\u00a0 Place the saucepan over low heat and stir just until the mixture returns to a smooth-textured liquid state.\u00a0 Repeat the chilling process to the desired stage and the mixture will reset successfully.<\/p>\n<p><strong>Timesavers:<\/strong><\/p>\n<p>A metal pan or bowl chills faster than a glass container.<br \/>\nSmall containers or individual moulds chill faster than large ones.<br \/>\nWhen chilling to a partially set stage, the bowl containing the gelatine combination may be set into a pan of ice and water to speed thickening.\u00a0 Stir frequently to ensure even chilling, then stir constantly once the thickening starts.<\/p>\n<p>Chilling Times<br \/>\nChill to consistency of unbeaten egg white.\u00a0 20-45 minutes.\u00a0 Tip mixture off spoon.\u00a0 It should pour off slowly in partially thickened state.\u00a0 Combine with solids or whipped cream, to give an even\u00a0 \u00a0 \u00a0 \u00a0 distribution.<br \/>\nChill until mixture mounds when dropped from a spoon.\u00a0 20-45 minutes.\u00a0 Tip mixture off spoon.\u00a0 It should mound slightly.\u00a0 Combine with beaten egg whites, to give a fluffy even texture.<br \/>\nChill until set (or firm):\u00a0 Most dishes take 3 hours; large dishes 4-6 hours or overnight.\u00a0 Tilt mould gently from side to side.\u00a0 The gelatine should hold its shape firmly.\u00a0 Unmould and serve.<br \/>\n*Chilling times may vary with quantity of mixture, material of container and refrigerator temperature.<\/p>\n<p><strong>FREQUENTLY ASKED QUESTIONS<\/strong><\/p>\n<p>MY GELATINE LUMPS WHEN I TRY TO MIX IT WITH HOT WATER &#8211; WHAT AM I DOING WRONG?<br \/>\nUnflavoured gelatine granules must be separated before a hot liquid is added or you&#8217;re guaranteed to have lumps.\u00a0 You can separate the granules by mixing the gelatine with either sugar or a\u00a0 \u00a0 \u00a0 \u00a0 \u00a0cold liquid.\u00a0 Then add the hot liquid, stir and there will be no lumping!<\/p>\n<p>HOW DO I KNOW IF THE GELATINE IS DISSOLVED &#8211; AND WHAT&#8217;S THE BIG DEAL IF IT ISN&#8217;T ALL DISSOLVED?<br \/>\nFollow these easy steps:<\/p>\n<ol>\n<li>Use boiling water to dissolve gelatine in a bowl &#8211; temperature is important.<\/li>\n<li>Use a rubber spatula, and scrape the sides and bottom of the pan or bowl while stirring.\u00a0 Easy does it &#8230; too vigorous stirring will splash the gelatine and leave it on the sides.<\/li>\n<li>It takes time as well as temperature to dissolve gelatine.\u00a0 So stir for at least two minutes (or longer if the recipe says so).\u00a0 You&#8217;ll know the gelatine is completely dissolved when there are no visible granules remaining.\u00a0 Splash a little bit up against the side and check.\u00a0 No granules?\u00a0 You&#8217;re ready to go on with the recipe.<\/li>\n<\/ol>\n<p>I&#8217;D LIKE TO MAKE A PRETTY GELATINE MOULD FOR A PARTY, BUT WHEN IT COMES TIME TO UNMOULD IT, I&#8217;M AFRAID I&#8217;LL BE QUIVERING MORE THAN MY MOULD.\u00a0 HELP?<\/p>\n<ol>\n<li>Dip the mould into warm (not hot) water for about 5 seconds.<\/li>\n<li>Carefully loosen the mixture by running the tip of a sharp knife around the edges.<\/li>\n<li>Place the serving dish on top; flip over and holding firmly, shake gently until the gelatine slips from the mould onto the dish.\u00a0 If it doesn&#8217;t come loose easily, simply repeat the process again.<\/li>\n<li>Some consumers find it easier to lightly oil the jelly mould before filling.<\/li>\n<\/ol>\n<p>But don&#8217;t forget &#8211; you don&#8217;t have to use a mould.\u00a0 Gelatine can be chilled in just about anything &#8211; bowls, dessert dishes, parfait glasses, baking or springform pans, graham cracker crusts, or even paper cups.<\/p>\n<p>HOW MANY TABLESPOONS ARE IN AN ENVELOPE?<\/p>\n<p>1 pouch is about 2 1\/2 teaspoons (7g) unflavoured gelatine.\u00a0 If a recipe calls for 1 tablespoon, use 1 pouch of unflavoured gelatine.\u00a0 Each pouch will gel 2 cups (500mL) of liquid and up to 1 1\/2 (375mL) cups of solids.<\/p>\n<p>I HAVE A RECIPE THAT CALLS FOR &#8220;SHEET GELATINE&#8221;.\u00a0 HOW MANY POUCHES OF UNFLAVOURED GELATINE SHOULD I USE?<\/p>\n<p>Sheets of leaf gelatine are not readily available in the United States or Canada, but it can be found in Europe.\u00a0 To use, these sheets are first softened in cold water for 1 to 2 minutes or until soft, then squeezed and then finally dissolved in hot liquid.\u00a0 One pouch of Knox\u00aeUnflavoured Gelatine has the same gelling strength as 5 sheets (2-7\/8&#8243; x 8-1\/2&#8243;) leaf gelatine.<\/p>\n<p>I SOFTENED MY GELATINE ON COLD WATER, THEN ADDED IT TO THE REST OF THE INGREDIENTS.\u00a0 WHY DIDN&#8217;T IT GEL?<\/p>\n<p>Many people confuse &#8220;softening&#8221; with &#8220;dissolving&#8221;.\u00a0 Softening gelatine in cold water or another cold liquid helps the granules swell, which is the first step in dissolving.\u00a0 To actually dissolve the granules, boiling liquid or heating the cold liquid in which the gelatine is softened is needed, plus some stirring.<\/p>\n<p>CAN I USE MY MICROWAVE OVEN TO DISSOLVE GELATINE?<\/p>\n<p>Yes. Gelatine can be dissolved easily in a microwave oven.\u00a0 Here&#8217;s how:\u00a0 in a glass measuring cup, sprinkle 1 pouch unflavoured gelatine over 1\/4 cup cold water and let stand for 1 minute.\u00a0 Microwave on HIGH (100%) for 30-40 seconds; stir once.<\/p>\n<p>WHY CAN&#8217;T I USE SOME FRESH FRUITS WITH GELATINE?<\/p>\n<p>Fresh figs, kiwi fruit, papaya, pineapple and prickly pears contain protease enzymes (enzymes which destroy protein).\u00a0 These enzymes have a softening effect on gelatine and prevent it from gelling properly.\u00a0 Boiling the peeled cut-up fruit for 5 minutes, however, will usually inactivate these enzymes, making all these fruits (except kiwi fruit) usable in gelatine<\/p>\n<p><strong>Source:\u00a0\u00a0<\/strong>Knox Gelatin<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>What Is Gelatin? Gelatin is the processed version of collagen, a protein found in connective tissue.\u00a0 Powdered gelatin is easiest to find.\u00a0 It should be on grocery store shelves near the flavored gelatin products. Also it is easy to measure. Gelatin is set by rehydrating (or blooming it) in cool water, heating the hydrated gelatin, &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/gelatin-what-is-it-how-to-use-it.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Gelatin &#8211; What is it?  How to use it.&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[112],"tags":[],"class_list":["post-5646","post","type-post","status-publish","format-standard","hentry","category-miscellaneous-information"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/5646","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=5646"}],"version-history":[{"count":9,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/5646\/revisions"}],"predecessor-version":[{"id":6866,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/5646\/revisions\/6866"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=5646"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=5646"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=5646"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}