{"id":6271,"date":"2025-03-10T13:18:05","date_gmt":"2025-03-10T13:18:05","guid":{"rendered":"https:\/\/dunnsfamous.com\/?p=6271"},"modified":"2025-11-10T13:09:12","modified_gmt":"2025-11-10T18:09:12","slug":"comment-faire-la-viande-fumee-de-montreal-un-guide-etape-par-etape-de-ce-plat-iconique","status":"publish","type":"post","link":"https:\/\/dunnsfamous.com\/fr\/how-to-make-montreal-smoked-meat-a-step-by-step-guide-to-this-iconic-dish\/","title":{"rendered":"Comment pr\u00e9parer la viande fum\u00e9e de Montr\u00e9al : un guide \u00e9tape par \u00e9tape de ce plat embl\u00e9matique"},"content":{"rendered":"<p>Vous \u00eates-vous d\u00e9j\u00e0 demand\u00e9 comment les restaurants professionnels r\u00e9ussissent cette viande fum\u00e9e de Montr\u00e9al parfaite, fondante en bouche? Que se passe-t-il en coulisses pour cr\u00e9er cette saveur profonde et fum\u00e9e ainsi que cette texture tendre? Cuisiner de la vraie viande fum\u00e9e est une tradition ancestrale, qui demande de la patience, du savoir-faire et la bonne technique.<\/p>\n\n\n\n<p>La viande fum\u00e9e de Montr\u00e9al est un art culinaire. Du frottement d'\u00e9pices m\u00e9ticuleux au processus de fumage lent, chaque \u00e9tape contribue \u00e0 son go\u00fbt l\u00e9gendaire. Le secret r\u00e9side dans les d\u00e9tails, et aujourd\u2019hui, on vous d\u00e9voile exactement comment \u00e7a se fait.<\/p>\n\n\n\n<p class=\"translation-block\">Ce guide vous accompagnera \u00e0 travers tout le processus de fabrication de la vraie viande fum\u00e9e de Montr\u00e9al, et pourquoi \u00e7a vaut la peine de vivre l\u2019exp\u00e9rience dans les <a href=\"https:\/\/dunnsfamous.com\/fr\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>meilleurs restaurants de viande fum\u00e9e<\/strong><\/a> de la ville.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">1. Choisir la bonne coupe de b\u0153uf<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"538\" src=\"https:\/\/dunnsfamous.com\/wp-content\/uploads\/2025\/03\/2-18-1024x538.jpeg\" alt=\"Choosing the Right Cut of Beef\" class=\"wp-image-7736\" srcset=\"https:\/\/dunnsfamous.com\/wp-content\/uploads\/2025\/03\/2-18-1024x538.jpeg 1024w, https:\/\/dunnsfamous.com\/wp-content\/uploads\/2025\/03\/2-18-768x403.jpeg 768w, https:\/\/dunnsfamous.com\/wp-content\/uploads\/2025\/03\/2-18-18x9.jpeg 18w, https:\/\/dunnsfamous.com\/wp-content\/uploads\/2025\/03\/2-18.jpeg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"translation-block\">La cl\u00e9 pour obtenir une viande fum\u00e9e de <a href=\"https:\/\/dunnsfamous.com\/fr\/montreal-viande-fumee-une-tradition-culinaire-a-ne-pas-manquer\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Montr\u00e9al Smoked Meat<\/strong><\/a> tendre et savoureuse commence par choisir la bonne coupe de b\u0153uf. La coupe la plus utilis\u00e9e et id\u00e9ale est la poitrine de b\u0153uf, reconnue pour sa saveur riche et sa capacit\u00e9 \u00e0 retenir l\u2019humidit\u00e9 pendant le fumage.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Pourquoi la poitrine est-elle id\u00e9ale?<\/h3>\n\n\n\n<p>La poitrine est un muscle tr\u00e8s sollicit\u00e9, ce qui lui conf\u00e8re beaucoup de saveur. Sa teneur naturelle en gras garantit qu\u2019elle reste tendre et juteuse pendant la cuisson lente, tout en absorbant les saveurs des \u00e9pices et de la fum\u00e9e.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Teneur en gras<\/h3>\n\n\n\n<p class=\"translation-block\">Le persillage de gras dans la poitrine est crucial, et les morceaux de poitrine peuvent contenir <a href=\"https:\/\/girlscangrill.com\/bbq-tips\/brisket\/ground-brisket\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\"><strong>25-30\u00a0% de gras<\/strong><\/a>. Le gras, c\u2019est la saveur, et quand il est bien r\u00e9parti dans la viande, il se d\u00e9compose lentement pendant le fumage, rendant la viande fondante en bouche. Choisir une poitrine bien persill\u00e9e assurera une texture \u00e9quilibr\u00e9e et une saveur maximale, faisant de chaque bouch\u00e9e de viande fum\u00e9e de Montr\u00e9al un d\u00e9lice riche et succulent.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">2. Pr\u00e9parer le m\u00e9lange d\u2019\u00e9pices signature<\/h2>\n\n\n\n<p>Le m\u00e9lange d\u2019\u00e9pices est ce qui distingue vraiment la viande fum\u00e9e de Montr\u00e9al des autres viandes fum\u00e9es comme le pastrami. La bonne combinaison d\u2019\u00e9pices est la cl\u00e9 pour donner \u00e0 ce plat iconique sa saveur audacieuse et irr\u00e9sistible.&nbsp;<\/p>\n\n\n\n<p>Voici un aper\u00e7u des \u00e9pices essentielles qui composent le m\u00e9lange signature :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li class=\"translation-block\"><strong>Poivre noir<\/strong> : Apporte la quantit\u00e9 parfaite de piquant et de profondeur \u00e0 la viande.<\/li>\n\n\n\n<li class=\"translation-block\"><strong>Coriandre<\/strong> : Offre une saveur citronn\u00e9e et l\u00e9g\u00e8rement florale qui se marie parfaitement avec le b\u0153uf.<\/li>\n\n\n\n<li class=\"translation-block\"><strong>Ail<\/strong> : Apporte de la richesse et une touche savoureuse au m\u00e9lange.<\/li>\n\n\n\n<li class=\"translation-block\"><strong>Graines de moutarde<\/strong> : Apportent une l\u00e9g\u00e8re acidit\u00e9 et un coup de fouet piquant pour \u00e9quilibrer les saveurs audacieuses.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Le m\u00e9lange d\u2019\u00e9pices unique de Montr\u00e9al<\/h3>\n\n\n\n<p>Bien que la viande fum\u00e9e de Montr\u00e9al et le pastrami partagent certaines similarit\u00e9s, c\u2019est le m\u00e9lange d\u2019\u00e9pices de la viande fum\u00e9e de Montr\u00e9al qui la distingue. Le pastrami contient g\u00e9n\u00e9ralement plus de douceur gr\u00e2ce au sucre ainsi qu\u2019une pr\u00e9sence plus marqu\u00e9e de cannelle et de clous de girofle, cr\u00e9ant un profil de saveur plus sucr\u00e9 et aromatique. En revanche, le m\u00e9lange de la viande fum\u00e9e de Montr\u00e9al est plus ax\u00e9 sur le poivre, avec une touche savoureuse et l\u00e9g\u00e8rement \u00e9pic\u00e9e qui rehausse la richesse naturelle du b\u0153uf.<\/p>\n\n\n\n<p>Cet \u00e9quilibre d\u2019\u00e9pices audacieuses et terreuses, sans la douceur du pastrami, donne \u00e0 la viande fum\u00e9e de Montr\u00e9al son coup de saveur distinctif et savoureux qui est devenu un incontournable de la tradition culinaire de la ville.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">3. La salaison de la viande (Le secret de la saveur)<\/h2>\n\n\n\n<p>La salaison est le processus o\u00f9 les \u00e9pices p\u00e9n\u00e8trent la viande, l\u2019infusant de saveur et la rendant tendre et juteuse. Sans une bonne salaison, votre viande fum\u00e9e n\u2019aura pas cette profondeur ni cette texture caract\u00e9ristiques.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Pourquoi la salaison est cruciale pour la viande fum\u00e9e style Montr\u00e9al<\/h3>\n\n\n\n<p>La salaison est essentielle pour deux raisons principales :<\/p>\n\n\n\n<p class=\"translation-block\"><strong>1. D\u00e9veloppement de la saveur<\/strong> : Elle permet aux \u00e9pices de bien p\u00e9n\u00e9trer la viande, cr\u00e9ant la saveur distinctive pour laquelle la viande fum\u00e9e de Montr\u00e9al est reconnue.<\/p>\n\n\n\n<p class=\"translation-block\"><strong>2. Tendret\u00e9<\/strong> : Le processus de salaison aide \u00e0 d\u00e9composer les prot\u00e9ines, rendant la viande plus tendre et juteuse.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Guide \u00e9tape par \u00e9tape : salaison s\u00e8che vs salaison humide<\/h3>\n\n\n\n<p class=\"translation-block\"><strong>1. Salaison s\u00e8che<\/strong> : Cette m\u00e9thode consiste \u00e0 frotter le m\u00e9lange d\u2019\u00e9pices directement sur la viande, puis \u00e0 la laisser reposer au r\u00e9frig\u00e9rateur pendant plusieurs jours (g\u00e9n\u00e9ralement 5 \u00e0 7 jours) pour que les saveurs s\u2019impr\u00e8gnent. La viande est retourn\u00e9e chaque jour pour assurer une r\u00e9partition uniforme. La salaison s\u00e8che est privil\u00e9gi\u00e9e pour la viande fum\u00e9e de Montr\u00e9al, car elle permet une absorption maximale des \u00e9pices sans exc\u00e8s d\u2019humidit\u00e9.<\/p>\n\n\n\n<p class=\"translation-block\"><strong>2. Salaison humide<\/strong> : Cette m\u00e9thode consiste \u00e0 plonger la viande dans une solution liquide \u00e9pic\u00e9e pendant plusieurs jours. Bien qu\u2019elle soit moins courante pour la viande fum\u00e9e style Montr\u00e9al, certaines variantes utilisent la salaison humide pour obtenir un produit l\u00e9g\u00e8rement plus juteux.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Dur\u00e9e id\u00e9ale de salaison pour une saveur optimale<\/h3>\n\n\n\n<p>La dur\u00e9e id\u00e9ale de salaison pour la viande fum\u00e9e de Montr\u00e9al est g\u00e9n\u00e9ralement de 5 \u00e0 7 jours pour la salaison s\u00e8che. Cela permet aux \u00e9pices de bien p\u00e9n\u00e9trer la viande, donnant une poitrine savoureuse et parfaitement assaisonn\u00e9e qui aura un go\u00fbt incroyable une fois fum\u00e9e.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Astuce de pro<\/h3>\n\n\n\n<p>Plus vous laissez la viande en salaison, plus la saveur devient intense, mais ne forcez pas trop, une salaison trop longue peut rendre la viande trop sal\u00e9e ou trop \u00e9pic\u00e9e.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"translation-block\"><strong><em>Ne manquez pas la l\u00e9gendaire viande fum\u00e9e de Montr\u00e9al\u2014<\/em><\/strong><a href=\"https:\/\/dunnsfamous.com\/fr\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong><em>visitez Dunn\u2019s Famous<\/em><\/strong><\/a><strong><em> d\u00e8s aujourd\u2019hui pour un go\u00fbt inoubliable\u2009!<\/em><\/strong><\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\">4. Fumer la poitrine \u00e0 la perfection<\/h2>\n\n\n\n<p>Voici maintenant l\u2019\u00e9tape la plus cruciale : le fumage. La bonne technique de fumage donnera \u00e0 votre viande fum\u00e9e de Montr\u00e9al sa saveur caract\u00e9ristique, sa tendret\u00e9 et sa texture juteuse. C\u2019est ici que la magie op\u00e8re, transformant votre poitrine pr\u00e9par\u00e9e en ce plat iconique ador\u00e9 partout dans le monde.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Les meilleurs types de bois pour le fumage<\/h3>\n\n\n\n<p>Le type de bois utilis\u00e9 pour le fumage joue un r\u00f4le important dans le profil de saveur de votre viande fum\u00e9e de Montr\u00e9al. Voici quelques choix de pr\u00e9dilection :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li class=\"translation-block\"><strong>Hickory<\/strong> : R\u00e9put\u00e9 pour sa saveur fum\u00e9e audacieuse, le hickory est le choix le plus populaire pour fumer la poitrine. Il ajoute une saveur profonde et riche qui compl\u00e8te les \u00e9pices.<\/li>\n\n\n\n<li class=\"translation-block\"><strong>\u00c9rable<\/strong> : Pour une fum\u00e9e l\u00e9g\u00e8rement plus douce et plus l\u00e9g\u00e8re, le bois d\u2019\u00e9rable est une excellente option. Il est souvent utilis\u00e9 dans la viande fum\u00e9e style Montr\u00e9al pour offrir une fum\u00e9e \u00e9quilibr\u00e9e sans dominer la saveur.<\/li>\n\n\n\n<li class=\"translation-block\"><strong>Pomme<\/strong> : Si vous souhaitez une fum\u00e9e plus l\u00e9g\u00e8re et fruit\u00e9e, le bois de pommier ajoute une douceur d\u00e9licate, ce qui le rend parfait pour ceux qui pr\u00e9f\u00e8rent une saveur fum\u00e9e plus subtile.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Temp\u00e9rature et dur\u00e9e pour des r\u00e9sultats optimaux<\/h3>\n\n\n\n<p>La temp\u00e9rature id\u00e9ale pour fumer votre poitrine de b\u0153uf se situe entre 225\u00b0F et 250\u00b0F (107\u00b0C \u00e0 121\u00b0C). Cette m\u00e9thode lente et constante permet \u00e0 la viande de devenir tendre sans se dess\u00e9cher.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li class=\"translation-block\"><strong>Temps<\/strong> : Fumer la poitrine de b\u0153uf prendra g\u00e9n\u00e9ralement de 6 \u00e0 8 heures, selon la taille de la pi\u00e8ce. Vous visez une temp\u00e9rature interne de 195\u00b0F \u00e0 205\u00b0F (90\u00b0C \u00e0 96\u00b0C). C\u2019est \u00e0 ce point id\u00e9al que la viande devient tendre et se d\u00e9fait facilement.<\/li>\n\n\n\n<li class=\"translation-block\"><strong>Bas et lent<\/strong> : Maintenez une temp\u00e9rature basse tout au long du processus pour \u00e9viter de trop cuire la viande et pour qu\u2019elle reste juteuse et pleine de saveur. La patience est essentielle en fumage\u202f!<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Astuces pour garder la viande juteuse et savoureuse<\/h3>\n\n\n\n<p class=\"translation-block\"><strong>1. Utilisez un bac d\u2019eau<\/strong> : Placer un bac d\u2019eau dans votre fumoir aide \u00e0 maintenir l\u2019humidit\u00e9, ce qui garde la viande juteuse tout au long de la longue cuisson.<\/p>\n\n\n\n<p class=\"translation-block\"><strong>2. Vaporisation<\/strong> : Pour plus d\u2019humidit\u00e9 et de saveur, vaporisez votre poitrine de b\u0153uf avec un m\u00e9lange d\u2019eau et de vinaigre de cidre de pomme chaque heure. Cela emp\u00eache la viande de se dess\u00e9cher et aide \u00e0 former une cro\u00fbte savoureuse.<\/p>\n\n\n\n<p class=\"translation-block\"><strong>3. N\u2019ouvrez pas le fumoir trop souvent<\/strong> : Chaque fois que vous ouvrez le fumoir, vous perdez de la chaleur et de l\u2019humidit\u00e9. Essayez de r\u00e9sister \u00e0 l\u2019envie de v\u00e9rifier la viande trop fr\u00e9quemment.<\/p>\n\n\n\n<p class=\"translation-block\"><strong>4. Laissez reposer<\/strong> : Une fois votre poitrine de b\u0153uf fum\u00e9e, laissez-la reposer au moins 30 minutes avant de la trancher. Cela permet aux jus de se redistribuer, assurant que chaque bouch\u00e9e soit tendre et juteuse.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">5. Vapeur : La derni\u00e8re \u00e9tape pour une viande tendre<\/h2>\n\n\n\n<p>Apr\u00e8s des heures de fumage, votre poitrine de b\u0153uf est presque pr\u00eate, mais il reste une derni\u00e8re \u00e9tape qui fait toute la diff\u00e9rence : la cuisson \u00e0 la vapeur.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Pourquoi la cuisson \u00e0 la vapeur est essentielle pour la viande fum\u00e9e de Montr\u00e9al<\/h3>\n\n\n\n<p>La cuisson \u00e0 la vapeur aide \u00e0 d\u00e9composer le collag\u00e8ne et la graisse dans la viande, ce qui la rend incroyablement tendre et facile \u00e0 trancher finement. Elle r\u00e9hydrate aussi la viande, pour qu\u2019elle ne se dess\u00e8che pas apr\u00e8s des heures de fumage.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Combien de temps cuire \u00e0 la vapeur pour une texture parfaite<\/h3>\n\n\n\n<p>Une fois la poitrine de b\u0153uf fum\u00e9e, placez-la dans un cuiseur vapeur pour la derni\u00e8re \u00e9tape. Le but est de cuire la poitrine \u00e0 la vapeur jusqu\u2019\u00e0 ce qu\u2019elle soit tendre \u00e0 la fourchette, g\u00e9n\u00e9ralement pendant environ 1,5 \u00e0 2 heures. Le temps exact d\u00e9pendra de la taille de la poitrine et de la tendret\u00e9 d\u00e9sir\u00e9e.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li class=\"translation-block\"><strong>V\u00e9rifiez la tendret\u00e9<\/strong> : Apr\u00e8s environ 1,5 heure, v\u00e9rifiez la viande en la pressant doucement avec une fourchette. Si elle se d\u00e9fait facilement, elle est pr\u00eate.<\/li>\n\n\n\n<li class=\"translation-block\"><strong>Temp\u00e9rature interne<\/strong> : La poitrine de b\u0153uf devrait atteindre environ 160\u00b0F (71\u00b0C) apr\u00e8s la cuisson \u00e0 la vapeur, garantissant qu\u2019elle soit \u00e0 la fois chaude et tendre.<\/li>\n<\/ul>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"translation-block\"><strong><em>Faites de votre prochain repas un repas iconique\u2014<\/em><\/strong><a href=\"https:\/\/dunnsfamous.com\/fr\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong><em>visitez Dunn\u2019s Famous<\/em><\/strong><\/a><strong><em> et savourez la viande fum\u00e9e de Montr\u00e9al comme jamais auparavant !<\/em><\/strong><\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\">6. Trancher et servir comme un pro<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"538\" src=\"https:\/\/dunnsfamous.com\/wp-content\/uploads\/2025\/03\/3-19-1024x538.jpeg\" alt=\"Slicing and Serving Like a Pro\" class=\"wp-image-7737\" srcset=\"https:\/\/dunnsfamous.com\/wp-content\/uploads\/2025\/03\/3-19-1024x538.jpeg 1024w, https:\/\/dunnsfamous.com\/wp-content\/uploads\/2025\/03\/3-19-768x403.jpeg 768w, https:\/\/dunnsfamous.com\/wp-content\/uploads\/2025\/03\/3-19-18x9.jpeg 18w, https:\/\/dunnsfamous.com\/wp-content\/uploads\/2025\/03\/3-19.jpeg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Trancher pour une tendret\u00e9 maximale :<\/h3>\n\n\n\n<p>Pour une texture optimale, tranchez contre le grain avec un couteau bien aiguis\u00e9. Visez des tranches fines, d\u2019environ 3 mm d\u2019\u00e9paisseur, pour une sensation tendre qui fond dans la bouche.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Style de service traditionnel :<\/h3>\n\n\n\n<p class=\"translation-block\">Servez votre <a href=\"https:\/\/dunnsfamous.com\/fr\/montreal-viande-fumee-une-tradition-culinaire-a-ne-pas-manquer\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>viande fum\u00e9e de Montr\u00e9al<\/strong><\/a> sur du pain de seigle avec de la moutarde et des cornichons en accompagnement. La moutarde acidul\u00e9e et les cornichons croquants \u00e9quilibrent la richesse de la viande. Vous pouvez aussi ajouter de la salade de chou ou des frites pour compl\u00e9ter le repas.<\/p>\n\n\n\n<p><em>Votre viande fum\u00e9e est maintenant pr\u00eate \u00e0 \u00eatre d\u00e9gust\u00e9e, fra\u00eeche et pleine de saveur !<\/em><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Conclusion<\/h3>\n\n\n\n<p>De la s\u00e9lection de la poitrine parfaite \u00e0 la ma\u00eetrise du m\u00e9lange d\u2019\u00e9pices, du fumage \u00e0 la cuisson \u00e0 la vapeur, chaque \u00e9tape contribue au r\u00e9sultat riche et tendre que nous aimons tous. Avec ce guide, vous \u00eates pr\u00eat \u00e0 apporter un morceau du patrimoine culinaire de Montr\u00e9al directement dans votre cuisine.<\/p>\n\n\n\n<p class=\"translation-block\">Envie de viande fum\u00e9e de Montr\u00e9al comme elle se doit ? <a href=\"https:\/\/dunnsfamous.com\/fr\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Visitez Dunn\u2019s Famous<\/strong><\/a> et savourez une tradition et un savoir-faire perfectionn\u00e9s depuis des d\u00e9cennies. Chaque bouch\u00e9e est une v\u00e9ritable repr\u00e9sentation de ce plat iconique, habilement pr\u00e9par\u00e9e par les meilleurs \u00e0 Montr\u00e9al.<\/p>","protected":false},"excerpt":{"rendered":"<p>Apprenez \u00e0 faire la viande fum\u00e9e de Montr\u00e9al avec ce guide \u00e9tape par \u00e9tape pour ma\u00eetriser ce plat canadien iconique.<\/p>","protected":false},"author":12,"featured_media":7738,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[28],"tags":[],"class_list":["post-6271","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs-secrets-tips"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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