{"version":"1.0","provider_name":"Pure Curry","provider_url":"https:\/\/www.purecurry.com\/es\/","author_name":"Avi Vijh","author_url":"https:\/\/www.purecurry.com\/es\/author\/avijh\/","title":"C\u00f3mo cocinar Dal correctamente: la ciencia del remojo, la sal y el calor - Pure Curry","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"1cJfddmUjK\"><a href=\"https:\/\/www.purecurry.com\/es\/la-ciencia-de-remojar-y-cocer-legumbres\/\">C\u00f3mo cocinar Dal correctamente: la ciencia del remojo, la sal y el calor<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.purecurry.com\/es\/la-ciencia-de-remojar-y-cocer-legumbres\/embed\/#?secret=1cJfddmUjK\" width=\"600\" height=\"338\" title=\"\u00abC\u00f3mo cocinar Dal correctamente: la ciencia del remojo, la sal y el calor\u00bb \u2014 Pure Curry\" data-secret=\"1cJfddmUjK\" 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:\/\/www.purecurry.com\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/www.purecurry.com\/wp-content\/uploads\/2026\/01\/GreenMung-SoakedOvernight-1024x576.webp","thumbnail_width":1024,"thumbnail_height":576,"description":"\u00bfPor qu\u00e9 a veces las lentejas se deshacen a la perfecci\u00f3n, pero otras veces se quedan duras como piedras? No es magia, es qu\u00edmica. En la Parte 2, nos dirigimos al laboratorio de la cocina para explorar la f\u00edsica del remojo, la verdad sobre cu\u00e1ndo a\u00f1adir sal y el error com\u00fan de acidez que arruina la textura siempre."}