{"id":4135,"date":"2020-04-28T10:03:10","date_gmt":"2020-04-28T10:03:10","guid":{"rendered":"http:\/\/www.foodstylistvn.com\/?p=4135"},"modified":"2020-04-28T11:08:31","modified_gmt":"2020-04-28T11:08:31","slug":"the-nao-la-la-thit-tuoi-chon-thit-the-nao","status":"publish","type":"post","link":"https:\/\/www.foodstylistvn.com\/index.php\/the-nao-la-la-thit-tuoi-chon-thit-the-nao\/","title":{"rendered":"Th\u1ebf n\u00e0o l\u00e0 l\u00e0 th\u1ecbt t\u01b0\u01a1i, ch\u1ecdn th\u1ecbt th\u1ebf n\u00e0o ?"},"content":{"rendered":"

H\u1ea7u h\u1ebft ch\u00fang ta \u0111\u1ec1u tin r\u1eb1ng th\u1ecbt c\u00e0ng t\u01b0\u01a1i th\u00ec \u0103n c\u00e0ng ngon, \u0111\u00f3 l\u00e0 l\u00fd do t\u1ea1i sao m\u00e0 m\u00ecnh th\u1ea5y \u0111a s\u1ed1 \u1edf Vi\u1ec7t Nam chu\u1ed9ng mi\u1ebfng th\u1ecbt r\u1edd v\u00f4 c\u00f2n th\u1ea5y \u1ea5m \u1ea5m, do m\u1edbi gi\u1ebft m\u1ed5 xong, ng\u01b0\u1eddi ta hay g\u1ecdi th\u1ecbt heo h\u01a1i, th\u1ecbt b\u00f2 h\u01a1i. M\u00ecnh c\u00f3 \u0111\u01b0\u1ee3c cho m\u01b0\u1ee3n cu\u1ed1n Science of Cooking c\u1ee7a b\u00e1c Dr. Stuart Farrimond (cu\u1ed1n n\u00e0y gi\u1ea3i \u0111\u00e1p kha kh\u00e1 c\u00e2u h\u1ecfi li\u00ean quan t\u1edbi chuy\u1ec7n t\u1ea1i sao ph\u1ea3i n\u1ea5u n\u01b0\u1edbng, th\u00ec \u0103n m\u1edbi ngon mi\u1ec7ng, kh\u00f4ng c\u00f3 c\u00f4ng th\u1ee9c, tip, trick n\u1ea5u \u0103n n\u00e0o \u0111\u01b0\u1ee3c \u0111\u1ec1 c\u1eadp trong n\u00e0y \u0111\u00e2u nha )<\/p>\n

Ban \u0111\u1ea7u m\u00ecnh m\u01b0\u1ee3n cu\u1ed1n n\u00e0y v\u00ec t\u00f2 m\u00f2 l\u00e0 ch\u00ednh, v\u00ec th\u1ec9nh tho\u1ea3ng s\u1ebd c\u00f3 v\u00e0i c\u00e2u h\u1ecfi li\u00ean quan t\u1edbi n\u1ea5u \u0103n m\u00e0 kh\u00f4ng ph\u1ea3i n\u1ea5u \u0103n, ch\u1ec9 mu\u1ed1n bi\u1ebft v\u00ec t\u00f2 m\u00f2 \ud83d\ude00<\/p>\n

L\u1ef1a th\u1ecbt ch\u1ea5t l\u01b0\u1ee3ng nh\u01b0 th\u1ebf n\u00e0o?<\/strong><\/p>\n

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Th\u1ecbt tr\u1eafng: G\u00e0, v\u1ecbt ( th\u1ecbt v\u1ecbt m\u00e0u n\u00f3 \u0111\u1eadm nh\u01b0ng c\u0169ng x\u1ebfp v\u00f4 \u0111\u00e2y lu\u00f4n)… r\u1edd v\u00e0o ph\u1ea7n th\u1ecbt ph\u1ea3i ch\u1eafc, nh\u00ecn th\u1ea5y c\u0103ng, da th\u00ec m\u1ec1m v\u00e0 m\u01b0\u1ee3t<\/p>\n

Th\u1ecbt \u0111\u1ecf: B\u00f2, c\u1eebu , heo. M\u1ee1 h\u01a1i v\u00e0ng m\u1ed9t ch\u00fat th\u00ec l\u00e0 lo\u1ea1i \u0103n c\u1ecf c\u00f2n ng\u01b0\u1ee3c l\u1ea1i l\u00e0 \u0103n c\u00e1m, b\u1ec1 m\u1eb7t th\u1ecbt m\u01b0\u1ee3t, kh\u00f4ng c\u00f3 l\u1edbp nh\u1ea7y nh\u1edbp ( nh\u1ea7y nh\u1edbp kh\u1ea3 n\u0103ng l\u00e0 th\u1ecbt \u0111\u00e3 b\u1ecb nhi\u1ec5m khu\u1ea9n).Th\u1ecbt kh\u00f4ng c\u00f3 m\u00f9i l\u1ea1 kh\u00f3 ng\u1eedi. M\u1ee1 v\u00e0 ph\u1ea7n th\u1ecbt b\u00e1m ch\u1eafc v\u00e0o nhau. Xu\u1ea5t hi\u1ec7n marble ( m\u1ee1 v\u00e0 n\u1ea1c l\u1eabn v\u00e0o nhau, th\u00ec mi\u1ebfng th\u1ecbt s\u1ebd ngon h\u01a1n khi ch\u1ebf bi\u1ebfn). V\u1ec1 m\u00e0u s\u1eafc, n\u00ean tr\u00e1nh mua th\u1ecbt \u0111\u00e3 chuy\u1ec3n sang m\u00e0u n\u00e2u. L\u00fd do th\u1ecbt \u0111\u01b0\u1ee3c ti\u1ebfp x\u00fac th\u1eddi gian d\u00e0i v\u1edbi kh\u00f4ng kh\u00ed mi\u1ebfng th\u1ecbt khi m\u1edbi c\u1eaft ra s\u1ebd chuy\u1ec3n m\u00e0u nh\u01b0 sau: \u0111\u1ecf th\u1eabm – \u0111\u1ecf t\u01b0\u01a1i – \u0111\u1ecf th\u1eabm- chuy\u1ec3n n\u00e2u. M\u1ed9t s\u1ed1 lo\u1ea1i th\u1ecbt nh\u1eadp c\u00f3 th\u1ec3 \u0111\u01b0\u1ee3c gi\u1eef m\u00e0u b\u1eb1ng c\u00e1ch h\u00fat ch\u00e2n kh\u00f4ng v\u00e0 th\u00eam m\u1ed9t ch\u00fat kh\u00ed carbon monoxide, \u0111\u00e2y l\u00e0 l\u00fd do t\u1ea1i sao mua th\u1ecbt nh\u1eadp kh\u1ea9u h\u00fat ch\u00e2n kh\u00f4ng m\u00e0u \u0111a ph\u1ea7n\u00a0 \u0111\u1eb9p h\u01a1n th\u1ecbt ngo\u00e0i ch\u1ee3 \ud83d\ude00<\/p><\/blockquote>\n

Nh\u00e2n ti\u1ec7n n\u00f3i v\u1ec1 th\u1ecbt chuy\u1ec3n m\u00e0u n\u00e2u, trong s\u00e1ch c\u00f3 \u0111\u1ec1 c\u1eadp t\u1edbi 1 lo\u1ea1i t\u00ean l\u00e0 dry-aged, th\u1ecbt c\u0169ng chuy\u1ec3n n\u00e2u, tuy nhi\u00ean \u0111\u00e2y l\u00e0 m\u1ed9t qu\u00e1 tr\u00ecnh \u0111\u01b0\u1ee3c ki\u1ec3m so\u00e1t c\u1ed1 \u00fd c\u1ee7a con ng\u01b0\u1eddi \u0111\u1ec3 khi\u1ebfn mi\u1ebfng th\u1ecbt \u0103n m\u1ec1m v\u00e0 ch\u1ea5t l\u01b0\u1ee3ng h\u01a1n, c\u00f2n th\u1ecbt b\u00e0y b\u00e1n \u1edf qu\u1ea7y \u0111\u1ec3 l\u00e2u n\u00ean chuy\u1ec3n n\u00e2u th\u00ec kh\u1ea3 n\u0103ng l\u00e0 th\u1ecbt c\u0169 r\u1ed3i \u0111\u1eebng mua nh\u00e9 ^_^<\/p>\n

Organic meat l\u00e0 g\u00ec ?<\/strong><\/p>\n

S\u1ebd c\u00f3 nhi\u1ec1u ti\u00eau chu\u1ea9n \u0111\u1ec3 \u0111\u01b0\u1ee3c g\u1ecdi nh\u01b0 th\u1ebf n\u00e0o l\u00e0 Organic meat, tuy nhi\u00ean hi\u1ec3u c\u01a1 b\u1ea3n th\u00ec nh\u01b0 sau: Gia s\u00fac gia c\u1ea7m \u0111\u01b0\u1ee3c ch\u1ea1y nh\u1ea3y, kh\u00f4ng stress, th\u00ec s\u1ebd kho\u1ebb m\u1ea1nh h\u01a1n, ch\u1ea5t l\u01b0\u1ee3ng th\u1ecbt s\u1ebd t\u1ed1t h\u01a1n. Th\u1ee9c \u0103n kh\u00f4ng \u0111\u01b0\u1ee3c th\u00eam ho\u00e1 ch\u1ea5t nh\u00e2n t\u1ea1o, kh\u00e1ng sinh. Gi\u1ebft m\u1ed5 nh\u00e2n \u0111\u1ea1o, kh\u00f4ng b\u1ecb c\u0103ng th\u1eb3ng trong qu\u00e1 tr\u00ecnh gi\u1ebft m\u1ed5 th\u00ec th\u1ecbt s\u1ebd k b\u1ecb kh\u00f4, c\u1ee9ng, v\u00e0 b\u1edbt t\u1ed1i m\u00e0u h\u01a1n.<\/p>\n

Tuy nhi\u00ean Organic meat c\u1ea7n \u0111\u01b0\u1ee3c b\u1ea3o qu\u1ea3n v\u00e0 v\u1eadn chuy\u1ec3n \u0111\u00fang c\u00e1ch, n\u1ebfu kh\u00f4ng th\u00ec coi nh\u01b0 c\u00f4ng c\u1ed1c, v\u00ec ch\u1ea5t l\u01b0\u1ee3ng th\u1ecbt s\u1ebd gi\u1ea3m. V\u00ed d\u1ee5: nh\u00e0 b\u1ea1n c\u00f3 nu\u00f4i 1 con b\u00f2 ch\u1ea1y nh\u1ea3y v\u00e0 \u0103n rau c\u1ecf kh\u00f4ng thu\u1ed1c tr\u1eeb s\u00e2u, sau \u0111\u00f3 gi\u1ebft th\u1ecbt, n\u1ebfu kh\u00f4ng \u0111\u01b0\u1ee3c b\u1ea3o qu\u1ea3n t\u1ed1t th\u00ec ch\u1ea5t l\u01b0\u1ee3ng mi\u1ebfng th\u1ecbt s\u1ebd gi\u1ea3m do nhi\u1ec1u y\u1ebfu t\u1ed1, v\u00e0 c\u00f3 th\u1ec3 \u0103n kh\u00f4ng t\u1ed1t n\u1eefa ( nhi\u1ec7t \u0111\u1ed9 b\u1ea3o qu\u1ea3n k \u0111\u00fang, nhi\u1ec5m vi sinh trong qu\u00e1 tr\u00ecnh gi\u1ebft m\u1ed5…)<\/p>\n

Gia s\u00fac \u0103n h\u1ea1t, c\u00e1m: m\u00f9i v\u1ecb s\u1ebd th\u01a1m h\u01a1n, th\u1ecbt \u00edt c\u00f3 t\u00ednh acidic, b\u00f2 th\u00ec s\u1ebd c\u00f3 v\u00e2n m\u1ee1 marble len l\u1ecfi trong t\u1eebng th\u1edb th\u1ecbt. M\u00ecnh tr\u01b0\u1edbc hay nghe k\u1ec3 g\u00e0 cho \u0103n b\u1eafp \u0103n th\u1ecbt s\u1ebd th\u01a1m th\u01a1m m\u00f9i b\u1eafp, v\u00e0 sau \u0111\u00f3 \u0103n th\u1eed th\u00ec \u0111\u00fang v\u1eady thi\u1ec7t.<\/p>\n

Gia s\u00fac \u0103n c\u1ecf: Khi \u0103n v\u00e0o s\u1ebd h\u01a1i c\u00f3 m\u00f9i c\u1ecf, m\u1ee1 ch\u1ee7 y\u1ebfu t\u1eadp trung d\u01b0\u1edbi da. C\u00e1i n\u00e0y m\u00ecnh hay b\u1eaft g\u1eb7p \u1edf m\u1ea5y lo\u1ea1i th\u1ecbt b\u00f2 Vi\u1ec7t Nam nu\u00f4i th\u1ea3 \u0111\u1ed3ng n\u00e8. Th\u1ecbt c\u1ee7a gia s\u00fac \u0103n c\u1ecf c\u00f3 l\u01b0\u1ee3ng Omega 3 cao h\u01a1n gia s\u00fac \u0103n h\u1ea1t, c\u00e1m<\/p>\n

Nh\u1eefng ph\u1ea7n ngon nh\u1ea5t trong con b\u00f2 ?<\/strong><\/p>\n

Tenderloin (th\u0103n no\u0303n hay phi l\u00ea b\u00f2) l\u00e0 ph\u1ea7n th\u1ecbt ngon nh\u1ea5t, m\u1ec1m nh\u1ea5t trong c\u00e1c b\u1ed9 ph\u1eadn th\u1ecbt c\u1ee7a con b\u00f2. Theo ca\u0301ch t\u00ednh cu\u0309a My\u0303 thi\u0300 chi\u0309 chi\u00ea\u0301m 2,1% HCW (Hot Carcass Weight \u2013 tro\u0323ng l\u01b0\u01a1\u0323ng con bo\u0300 sau khi \u0111a\u0303 bo\u0309 ca\u0301c ph\u00e2\u0300n nh\u01b0 \u0111\u00e2\u0300u, ch\u00e2n, n\u00f4\u0323i ta\u0323ng…). Tro\u0323ng l\u01b0\u01a1\u0323ng khi\u00eam t\u00f4\u0301n, nh\u01b0ng gia\u0301 tri\u0323 cu\u0309a no\u0301 l\u00ean t\u01a1\u0301i 10% gia\u0301 tri\u0323 cu\u0309a con bo\u0300 \u0111a\u0303 xe\u0309 thi\u0323t.<\/p>\n

Rib-eye (th\u0103n vai b\u00f2) chi\u00ea\u0301m 3% tro\u0323ng l\u01b0\u01a1\u0323ng, 11,2% gia\u0301 tri\u0323 va\u0300 Striploin (th\u0103n l\u01b0ng b\u00f2) chi\u00ea\u0301m 3,3% tro\u0323ng l\u01b0\u01a1\u0323ng va\u0300 \u00a011,7% gia\u0301 tri\u0323 cu\u0309a con bo\u0300.<\/p>\n

M\u00ecnh th\u00ec th\u00edch ph\u1ea7n Chuck – c\u1ed5 b\u00f2, kh\u00f4ng qu\u00e1 m\u1eafc, kh\u00f4ng x\u01b0\u01a1ng, m\u1ee1 v\u1eeba ph\u1ea3i, \u0103n c\u0169ng m\u1ec1m v\u00e0 ngon \ud83d\ude00<\/p>\n

C\u00e1c ph\u1ea7n m\u1ec1m v\u00e0 n\u1ea1c th\u00ec kh\u00f4ng n\u00ean d\u00f9ng l\u00e0m m\u00f3n h\u1ea7m. C\u00e1c ph\u1ea7n th\u1ecbt ch\u1eafc, nhi\u1ec1u m\u1ee1 th\u00ec c\u00f3 th\u1ec3 mang \u0111i h\u1ea7m v\u00ed d\u1ee5 l\u00e0m m\u00f3n b\u00f2 kho ch\u1eb3ng h\u1ea1n.<\/p>\n

Wagyu Beef ?<\/strong><\/p>\n

Wagyu c\u00f3 ngh\u0129a l\u00e0 Japanese beef, c\u00e1c mi\u1ebfng th\u1ecbt c\u00f3 v\u00e2n m\u1ee1 marble b\u00ean trong, m\u1ed9t s\u1ed1 ph\u1ea7n c\u00f3 t\u1ec9 l\u1ec7 m\u1ee1 chi\u1ebfm t\u1edbi 40%, \u0111\u00e2y l\u00e0 l\u00fd do khi\u1ebfn mi\u1ebfng th\u1ecbt v\u1eeba m\u1ec1m v\u1eeba b\u00e9o, nhi\u1ec1u ng\u01b0\u1eddi th\u00edch<\/p>\n

M\u1ed9t s\u1ed1 n\u00f4ng d\u00e2n ch\u0103n nu\u00f4i b\u00f2 m\u00e1t xa v\u00e0 cho ch\u00fang u\u1ed1ng bia l\u1ea1nh \u0111\u1ec3 c\u00e1c th\u1edb th\u1ecbt \u0111\u01b0\u1ee3c m\u1ec1m m\u1ea1i h\u01a1n<\/p>\n

D\u1ef1a theo m\u00e0u s\u1eafc, v\u00e2n m\u1ee1, m\u00e0\u00a0 wagyu \u0111\u01b0\u1ee3c \u0111\u00e1nh gi\u00e1 ch\u1ea5t l\u01b0\u1ee3ng t\u1eeb 1 \u0111\u1ebfn 5, trong \u0111\u00f3 A5 wagyu l\u00e0 s\u1ed1 1 v\u1ec1 ch\u1ea5t l\u01b0\u1ee3ng, gi\u00e1 c\u00f3 th\u1ec3 l\u01a1n t\u1edbi c\u1ea3 1000$\/kg<\/p>\n

C\u00f3 m\u1ed9t \u0111o\u1ea1n m\u00ecnh h\u01a1i r\u1ed1i r\u1ed1i l\u00e0: g\u00e0 th\u00ec m\u1ec1m qu\u00e1 kh\u00f4ng ngon c\u00f2n b\u00f2 dai qu\u00e1 th\u00ec \u00edt ai mua. G\u00e0 c\u00e0ng kh\u00f4ng \u0111\u01b0\u1ee3c ch\u1ea1y nh\u1ea3y vui ch\u01a1i ngo\u00e0i v\u01b0\u1eddn th\u00ec c\u00e0ng d\u1edf, c\u00f2n b\u00f2 c\u00e0ng ch\u1ea1y nh\u1ea3y th\u00ec ch\u1ea5t l\u01b0\u1ee3ng th\u1ecbt l\u1ea1i c\u00e0ng \u00edt \u0111\u01b0\u1ee3c chu\u1ed9ng.<\/p>\n

C\u00f2n \u0111\u1ec3 gi\u1ea3i th\u00edch t\u1ea1i sao th\u1ecbt b\u00f2 c\u00f3 v\u1ecb ngon h\u01a1n th\u1ecbt g\u00e0 c\u00e2u tr\u1ea3 l\u1eddi n\u1eb1m \u1edf l\u01b0\u1ee3ng Myoglobin trong m\u1ed7i lo\u1ea1i th\u1ecbt v\u00e0 t\u1ec9 l\u1ec7 m\u1ee1 l\u1eabn \u1edf trong t\u1eebng th\u1edb th\u1ecbt, c\u00e0ng nhi\u1ec1u Myoglobin th\u00ec v\u1ecb th\u1ecbt c\u00e0ng r\u00f5 h\u01a1n v\u00e0 m\u00e0u c\u00e0ng \u0111\u1ecf h\u01a1n. T\u1ec9 l\u1ec7 c\u1ee7a g\u00e0 l\u00e0 0.05% c\u00f2n c\u1ee7a b\u00f2 l\u00e0 0.8%. C\u00e1i n\u01b0\u1edbc \u0111\u1ecf \u0111\u1ecf ch\u1ea3y ra khi m\u00ecnh mua th\u1ecbt v\u1ec1 \u0111\u00f3 kh\u00f4ng ph\u1ea3i l\u00e0 m\u00e1u m\u00e0 l\u00e0 Myoglobin v\u00e0 n\u01b0\u1edbc, c\u0169ng gi\u1ea3i th\u00edch \u0111\u01b0\u1ee3c ph\u1ea7n n\u00e0o nhi\u1ec1u ng\u01b0\u1eddi \u0103n ph\u1edf th\u00edch \u0103n c\u00e1i n\u01b0\u1edbc ti\u1ebft n\u00e0y.<\/p>\n

B\u1eefa n\u00e0o m\u00ecnh th\u1ea5y c\u00e1i n\u00e0o hay hay m\u00ecnh share ti\u1ebfp, B\u1ea1n n\u00e0o t\u00f2 m\u00f2 nh\u01b0 m\u00ecnh th\u00ec c\u00f3 th\u1ec3 mua s\u00e1ch, s\u00e1ch ti\u1ebfng anh nh\u01b0ng kh\u00e1 d\u1ec5 \u0111\u1ecdc, v\u00ec h\u00ecnh minh ho\u1ea1 r\u1ea5t nhi\u1ec1u \ud83d\ude00<\/p>\n

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H\u1ea7u h\u1ebft ch\u00fang ta \u0111\u1ec1u tin r\u1eb1ng th\u1ecbt c\u00e0ng t\u01b0\u01a1i th\u00ec \u0103n c\u00e0ng ngon, \u0111\u00f3 l\u00e0 l\u00fd do t\u1ea1i sao m\u00e0 m\u00ecnh th\u1ea5y \u0111a s\u1ed1 \u1edf Vi\u1ec7t Nam chu\u1ed9ng mi\u1ebfng th\u1ecbt r\u1edd v\u00f4 c\u00f2n th\u1ea5y \u1ea5m \u1ea5m, do m\u1edbi gi\u1ebft m\u1ed5 xong, ng\u01b0\u1eddi ta hay g\u1ecdi th\u1ecbt heo h\u01a1i, th\u1ecbt b\u00f2 h\u01a1i. M\u00ecnh c\u00f3 \u0111\u01b0\u1ee3c cho m\u01b0\u1ee3n cu\u1ed1n Science of Cooking c\u1ee7a b\u00e1c Dr. Stuart Farrimond (cu\u1ed1n n\u00e0y gi\u1ea3i \u0111\u00e1p kha kh\u00e1 c\u00e2u h\u1ecfi li\u00ean quan t\u1edbi chuy\u1ec7n t\u1ea1i sao ph\u1ea3i n\u1ea5u n\u01b0\u1edbng, th\u00ec \u0103n m\u1edbi ngon mi\u1ec7ng, kh\u00f4ng c\u00f3 c\u00f4ng th\u1ee9c, tip, trick n\u1ea5u \u0103n n\u00e0o \u0111\u01b0\u1ee3c \u0111\u1ec1 c\u1eadp trong n\u00e0y \u0111\u00e2u nha ) Ban \u0111\u1ea7u m\u00ecnh m\u01b0\u1ee3n cu\u1ed1n n\u00e0y v\u00ec t\u00f2 m\u00f2 l\u00e0 ch\u00ednh, v\u00ec th\u1ec9nh tho\u1ea3ng s\u1ebd c\u00f3 v\u00e0i c\u00e2u h\u1ecfi li\u00ean quan t\u1edbi n\u1ea5u \u0103n m\u00e0 kh\u00f4ng ph\u1ea3i n\u1ea5u \u0103n, ch\u1ec9 mu\u1ed1n bi\u1ebft v\u00ec t\u00f2 m\u00f2 \ud83d\ude00 L\u1ef1a th\u1ecbt ch\u1ea5t l\u01b0\u1ee3ng nh\u01b0 th\u1ebf n\u00e0o? Th\u1ecbt tr\u1eafng:Xem th\u00eam<\/p>\n","protected":false},"author":1,"featured_media":4053,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[15,9],"tags":[],"_links":{"self":[{"href":"https:\/\/www.foodstylistvn.com\/index.php\/wp-json\/wp\/v2\/posts\/4135"}],"collection":[{"href":"https:\/\/www.foodstylistvn.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodstylistvn.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodstylistvn.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodstylistvn.com\/index.php\/wp-json\/wp\/v2\/comments?post=4135"}],"version-history":[{"count":12,"href":"https:\/\/www.foodstylistvn.com\/index.php\/wp-json\/wp\/v2\/posts\/4135\/revisions"}],"predecessor-version":[{"id":4148,"href":"https:\/\/www.foodstylistvn.com\/index.php\/wp-json\/wp\/v2\/posts\/4135\/revisions\/4148"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodstylistvn.com\/index.php\/wp-json\/wp\/v2\/media\/4053"}],"wp:attachment":[{"href":"https:\/\/www.foodstylistvn.com\/index.php\/wp-json\/wp\/v2\/media?parent=4135"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodstylistvn.com\/index.php\/wp-json\/wp\/v2\/categories?post=4135"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodstylistvn.com\/index.php\/wp-json\/wp\/v2\/tags?post=4135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}