{"id":3467,"date":"2021-09-24T12:33:29","date_gmt":"2021-09-24T04:33:29","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=3467"},"modified":"2022-05-12T02:28:26","modified_gmt":"2022-05-11T18:28:26","slug":"everything-you-need-to-know-about-meat-temperatures","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/fr\/tout-ce-que-vous-devez-savoir-sur-la-temperature-de-la-viande\/","title":{"rendered":"Tout ce que vous devez savoir sur les temp\u00e9ratures de cuisson de la viande \u00e0 la maison"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\"><p>Saviez-vous que la consommation de viande insuffisamment cuite peut entra\u00eener l&#039;ingestion de bact\u00e9ries comme la listeria, E. coli ou la salmonelle\u00a0? La consommation de ces bact\u00e9ries provoque une infection. <a rel=\"nofollow noopener\" href=\"https:\/\/www.foodsafetynews.com\/2014\/10\/cdc-shares-mass-of-data-on-e-coli-and-salmonella-in-beef\/\" target=\"_blank\"><u>estim\u00e9<\/u><\/a>\u00a0Aux \u00c9tats-Unis, on recense chaque ann\u00e9e 96 000 cas de maladie, 3 200 hospitalisations et 31 d\u00e9c\u00e8s.<\/p>\n<p>M\u00eame si l&#039;on se concentre souvent sur la s\u00e9curit\u00e9 lorsqu&#039;on examine les temp\u00e9ratures de cuisson, la texture et la saveur sont \u00e9galement des consid\u00e9rations importantes.<\/p>\n<p>Mais comment savoir \u00e0 quelle temp\u00e9rature cuire ma viande, et comment la mesurer\u00a0? Heureusement, la technologie a r\u00e9solu ce probl\u00e8me gr\u00e2ce au thermom\u00e8tre \u00e0 viande. C\u2019est sur cet appareil que nous allons nous concentrer dans cet article. Nous r\u00e9pondrons \u00e9galement \u00e0 plusieurs questions concernant les temp\u00e9ratures de cuisson de la viande \u00e0 la maison.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-2\" style=\"--awb-text-transform:none;\"><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table des mati\u00e8res<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-6a09c2702540a\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Basculer<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-6a09c2702540a\"  aria-label=\"Basculer\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.chefstemp.com\/fr\/tout-ce-que-vous-devez-savoir-sur-la-temperature-de-la-viande\/#Why_Worry_about_Internal_Cooking_Temperature\" >Pourquoi se soucier de la temp\u00e9rature interne de cuisson ?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/fr\/tout-ce-que-vous-devez-savoir-sur-la-temperature-de-la-viande\/#What_Are_the_Safe_Temperatures_to_Cook_Meat_Too\" >Quelles sont les temp\u00e9ratures de cuisson s\u00fbres pour la viande ?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.chefstemp.com\/fr\/tout-ce-que-vous-devez-savoir-sur-la-temperature-de-la-viande\/#Internal_Minimum_Temperature_Is_the_Only_Safe_Measure\" >La temp\u00e9rature minimale interne est la seule mesure s\u00fbre<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.chefstemp.com\/fr\/tout-ce-que-vous-devez-savoir-sur-la-temperature-de-la-viande\/#Safe_Minimum_Temperatures_for_Beef_Chicken_and_Pork\" >Temp\u00e9ratures minimales de s\u00e9curit\u00e9 pour le b\u0153uf, le poulet et le porc<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.chefstemp.com\/fr\/tout-ce-que-vous-devez-savoir-sur-la-temperature-de-la-viande\/#Changing_Recommendations\" >Modification des recommandations<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.chefstemp.com\/fr\/tout-ce-que-vous-devez-savoir-sur-la-temperature-de-la-viande\/#How_Temperature_and_Cooking_Affect_Texture_and_Flavor\" >Comment la temp\u00e9rature et la cuisson affectent la texture et la saveur<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.chefstemp.com\/fr\/tout-ce-que-vous-devez-savoir-sur-la-temperature-de-la-viande\/#How_Long_Should_You_Rest_Meat\" >Combien de temps faut-il laisser reposer la viande\u00a0?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.chefstemp.com\/fr\/tout-ce-que-vous-devez-savoir-sur-la-temperature-de-la-viande\/#Should_You_Cover_Meat_When_Resting\" >Faut-il couvrir la viande pendant le repos\u00a0?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/www.chefstemp.com\/fr\/tout-ce-que-vous-devez-savoir-sur-la-temperature-de-la-viande\/#Meat_Thermometers\" >Thermom\u00e8tres \u00e0 viande<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/www.chefstemp.com\/fr\/tout-ce-que-vous-devez-savoir-sur-la-temperature-de-la-viande\/#Tips_for_Using_a_Meat_Thermometer\" >Conseils d&#039;utilisation d&#039;un thermom\u00e8tre \u00e0 viande<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/www.chefstemp.com\/fr\/tout-ce-que-vous-devez-savoir-sur-la-temperature-de-la-viande\/#Look_at_Food_Safety_Holistically\" >Adopter une approche holistique de la s\u00e9curit\u00e9 alimentaire<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Why_Worry_about_Internal_Cooking_Temperature\"><\/span><span style=\"color: #ff9900;\">Pourquoi se soucier de la temp\u00e9rature interne de cuisson ?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-3\"><p>La n\u00e9cessit\u00e9 de surveiller la temp\u00e9rature interne de cuisson est principalement li\u00e9e \u00e0 la multiplication des bact\u00e9ries dans certaines conditions. M\u00eame invisibles \u00e0 l&#039;\u0153il nu, les bact\u00e9ries sont bien pr\u00e9sentes\u00a0; elles sont partout.<\/p>\n<p>Le minist\u00e8re am\u00e9ricain de l&#039;Agriculture (USDA) <a rel=\"nofollow noopener\" href=\"https:\/\/www.fsis.usda.gov\/food-safety\/safe-food-handling-and-preparation\/food-safety-basics\/how-temperatures-affect-food\" target=\"_blank\"><u>dit<\/u><\/a>\u00a0\u201c Lorsque les bact\u00e9ries disposent de nutriments (nourriture), d&#039;humidit\u00e9, de temps et de temp\u00e9ratures favorables, elles se d\u00e9veloppent rapidement, augmentant en nombre au point que certaines peuvent provoquer des maladies. \u201d<\/p>\n<p>Concernant les raisons pour lesquelles nous devrions nous pr\u00e9occuper de la temp\u00e9rature, l&#039;USDA <a rel=\"nofollow noopener\" href=\"https:\/\/www.fsis.usda.gov\/food-safety\/safe-food-handling-and-preparation\/food-safety-basics\/how-temperatures-affect-food\" target=\"_blank\"><u>propose<\/u><\/a>\u00a0que \u201c si nous connaissons la temp\u00e9rature \u00e0 laquelle les aliments ont \u00e9t\u00e9 manipul\u00e9s, nous pouvons alors r\u00e9pondre \u00e0 la question : \u2018Est-ce sans danger ?\u2019 \u201d<\/p>\n<p>Il est important de ma\u00eetriser la temp\u00e9rature des aliments lors de leur manipulation et de leur stockage\u00a0; il est \u00e9galement essentiel de veiller \u00e0 ce qu&#039;ils atteignent la temp\u00e9rature ad\u00e9quate \u00e0 la cuisson. Ce point de vue est partag\u00e9 par RealSimple.com, site appartenant \u00e0 Meredith Corporation. <a rel=\"nofollow noopener\" href=\"https:\/\/www.realsimple.com\/food-recipes\/cooking-tips-techniques\/grilling\/meat-cooking-temperatures\" target=\"_blank\"><u>propose<\/u><\/a>\u00a0\u201c L\u2019utilisation de thermom\u00e8tres alimentaires pendant la cuisson pourrait pr\u00e9venir une grande partie des 48 millions de cas de maladies d\u2019origine alimentaire recens\u00e9s chaque ann\u00e9e. \u201d<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-3 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-4\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"What_Are_the_Safe_Temperatures_to_Cook_Meat_Too\"><\/span><span style=\"color: #ff9900;\">Quelles sont les temp\u00e9ratures de cuisson s\u00fbres pour la viande ?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-4 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-5\" style=\"--awb-text-transform:none;\"><p>Tout d\u00e9pend du type de viande que vous cuisinez. Veuillez consulter notre guide des temp\u00e9ratures de cuisson pour obtenir des informations compl\u00e8tes sur les viandes et leurs temp\u00e9ratures de cuisson optimales. <a href=\"https:\/\/www.chefstemp.com\/fr\/tableau-des-temperatures-de-la-viande-de-steak-et-de-poulet\/\">https:\/\/www.chefstemp.com\/steak-chicken-meat-temperature-chart\/<\/a><\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-5 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-6\"><h2><span class=\"ez-toc-section\" id=\"Internal_Minimum_Temperature_Is_the_Only_Safe_Measure\"><\/span><span style=\"color: #ff9900;\">La temp\u00e9rature minimale interne est la seule mesure s\u00fbre <\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-6 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-7\"><p>Mais la couleur ne suffit-elle pas \u00e0 d\u00e9terminer si un aliment est suffisamment cuit\u00a0? C\u2019est une question que se posent souvent les personnes habitu\u00e9es \u00e0 juger de la cuisson de leur viande \u00e0 l\u2019aide de sa couleur.<\/p>\n<p>Le minist\u00e8re de l&#039;Agriculture des \u00c9tats-Unis <a rel=\"nofollow noopener\" href=\"https:\/\/www.fsis.usda.gov\/food-safety\/safe-food-handling-and-preparation\/meat\/color-cooked-ground-beef-it-relates-doneness\" target=\"_blank\"><u>reconna\u00eet<\/u><\/a>\u00a0\u201c\u00a0De nombreux professionnels de la restauration et consommateurs pensent que des signes visibles, comme un changement de couleur des aliments, indiquent qu\u2019ils sont bien cuits.\u00a0\u201d Cependant, ce minist\u00e8re f\u00e9d\u00e9ral pr\u00e9cise que \u201c\u00a0les recherches ont d\u00e9montr\u00e9 que la couleur et la texture ne sont pas des indicateurs fiables.\u00a0\u201d<\/p>\n<p>Pour \u00e9tayer ses points de vue, l&#039;USDA <a rel=\"nofollow noopener\" href=\"https:\/\/www.fsis.usda.gov\/food-safety\/safe-food-handling-and-preparation\/meat\/color-cooked-ground-beef-it-relates-doneness\" target=\"_blank\"><u>dit<\/u><\/a>\u00a0Il est possible que certaines viandes hach\u00e9es aient perdu toute leur couleur rose avant d&#039;\u00eatre compl\u00e8tement cuites. Si la viande hach\u00e9e crue est d\u00e9j\u00e0 l\u00e9g\u00e8rement brune, elle peut para\u00eetre cuite avant d&#039;avoir atteint la temp\u00e9rature de cuisson recommand\u00e9e. En revanche, certaines viandes hach\u00e9es maigres peuvent rester roses \u00e0 des temp\u00e9ratures bien sup\u00e9rieures \u00e0 71 \u00b0C (160 \u00b0F), la temp\u00e9rature de cuisson finale recommand\u00e9e pour les consommateurs.\u201c<\/p>\n<p>L&#039;id\u00e9e que la couleur n&#039;est pas un indicateur fiable de la cuisson des aliments est soutenue par les Centres pour le contr\u00f4le et la pr\u00e9vention des maladies (CDC). <a rel=\"nofollow noopener\" href=\"https:\/\/www.cdc.gov\/foodsafety\/keep-food-safe.html\" target=\"_blank\"><u>dit<\/u><\/a>\u00a0\u201c\u00a0Le seul moyen de savoir si un aliment est bien cuit est d&#039;utiliser un thermom\u00e8tre de cuisine.\u00a0\u201d Et d&#039;ajouter\u00a0: \u201c\u00a0On ne peut pas d\u00e9terminer si un aliment est bien cuit en se basant uniquement sur sa couleur et sa texture.\u00a0\u201d<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-7 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-1 hover-type-none\"><img decoding=\"async\" width=\"1920\" height=\"1280\" alt=\"Thermom\u00e8tre de cuisson Chefstemp Finaltouch X10\" title=\"Thermom\u00e8tre de cuisson Chefstemp Finaltouch X101\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/09\/Chefstemp-Finaltouch-X10-cooking-thermometer1-scaled.jpg\" class=\"img-responsive wp-image-3469\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/09\/Chefstemp-Finaltouch-X10-cooking-thermometer1-scaled-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/09\/Chefstemp-Finaltouch-X10-cooking-thermometer1-scaled-400x267.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/09\/Chefstemp-Finaltouch-X10-cooking-thermometer1-600x400.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/09\/Chefstemp-Finaltouch-X10-cooking-thermometer1-scaled-800x533.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/09\/Chefstemp-Finaltouch-X10-cooking-thermometer1-scaled-1200x800.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/09\/Chefstemp-Finaltouch-X10-cooking-thermometer1-scaled.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 1920px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-8 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-8\"><h2><span class=\"ez-toc-section\" id=\"Safe_Minimum_Temperatures_for_Beef_Chicken_and_Pork\"><\/span><span style=\"color: #ff9900;\">Temp\u00e9ratures minimales de s\u00e9curit\u00e9 pour le b\u0153uf, le poulet et le porc<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-9 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-9\"><p>Savoir qu&#039;il est important de cuire sa viande \u00e0 la bonne temp\u00e9rature ne sert \u00e0 rien si l&#039;on ignore quelles sont ces temp\u00e9ratures. Pour simplifier la vie de tous, le minist\u00e8re de l&#039;Agriculture des \u00c9tats-Unis (USDA) a publi\u00e9 des recommandations concernant les temp\u00e9ratures de cuisson maximales et les temps de repos pour diff\u00e9rents types de viandes et d&#039;aliments.<\/p>\n<p>Voici <a rel=\"nofollow noopener\" href=\"https:\/\/www.cdc.gov\/foodsafety\/keep-food-safe.html\" target=\"_blank\"><u>les temp\u00e9ratures internes s\u00fbres selon l&#039;USDA<\/u><\/a>\u00a0que vous devez respecter lorsque vous cuisinez diff\u00e9rents types d&#039;aliments\u00a0:<\/p>\n<ul>\n<li>145 \u00b0F pour les morceaux entiers de b\u0153uf, de porc, de veau et d&#039;agneau (laisser ensuite reposer la viande pendant 3 minutes avant de la d\u00e9couper ou de la consommer).<\/li>\n<li>160 \u00b0F pour les viandes hach\u00e9es, comme le b\u0153uf et le porc<\/li>\n<li>165 \u00b0F pour toute la volaille, y compris le poulet et la dinde hach\u00e9s.<\/li>\n<li>165 \u00b0F pour les restes et les plats en cocotte<\/li>\n<li>145\u00b0F pour le jambon frais (cru)<\/li>\n<li>145 \u00b0F pour les poissons \u00e0 nageoires ou cuire jusqu&#039;\u00e0 ce que la chair soit opaque<\/li>\n<\/ul>\n<p>FoodSafety.gov, un site web g\u00e9r\u00e9 par le d\u00e9partement am\u00e9ricain de la Sant\u00e9 et des Services sociaux, <a rel=\"nofollow noopener\" href=\"https:\/\/www.foodsafety.gov\/food-safety-charts\/safe-minimum-cooking-temperature\" target=\"_blank\"><u>conseille<\/u><\/a>\u00a0Il est pr\u00e9cis\u00e9 que \u201c les \u0153ufs doivent \u00eatre cuits jusqu&#039;\u00e0 ce que le jaune et le blanc soient fermes \u201d. Le m\u00eame minist\u00e8re recommande de cuire les crevettes, le homard, le crabe et les p\u00e9toncles jusqu&#039;\u00e0 ce que leur chair soit nacr\u00e9e ou blanche et opaque. Les palourdes, les hu\u00eetres et les moules doivent \u00eatre cuites jusqu&#039;\u00e0 ce que leurs coquilles s&#039;ouvrent pendant la cuisson.<\/p>\n<p>Vous pouvez t\u00e9l\u00e9charger un tableau PDF contenant les directives relatives \u00e0 la s\u00e9curit\u00e9 alimentaire. <a rel=\"nofollow noopener\" href=\"https:\/\/www.foodsafety.gov\/food-safety-charts\/safe-minimum-cooking-temperature\" target=\"_blank\"><u>site web<\/u><\/a>.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-10 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-10\"><h2><span class=\"ez-toc-section\" id=\"Changing_Recommendations\"><\/span><span style=\"color: #ff9900;\">Modification des recommandations <\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-11 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-11\"><p>Le 24 mai 2020, l&#039;USDA a annonc\u00e9 ses derni\u00e8res recommandations (mentionn\u00e9es ci-dessus). Le minist\u00e8re donne <a rel=\"nofollow noopener\" href=\"https:\/\/www.usda.gov\/media\/blog\/2011\/05\/25\/cooking-meat-check-new-recommended-temperatures\" target=\"_blank\"><u>deux raisons<\/u><\/a>\u00a0pour ces changements\u00a0:<\/p>\n<ul>\n<li>\u201c Il est tout aussi s\u00fbr de cuire des morceaux de porc \u00e0 145 \u00b0F avec un temps de repos de trois minutes que de les cuire \u00e0 160 \u00b0F, la temp\u00e9rature pr\u00e9c\u00e9demment recommand\u00e9e, sans temps de repos. \u201d<\/li>\n<li>\u201c\u00a0Le fait d\u2019avoir une seule combinaison de temps et de temp\u00e9rature pour toute la viande aidera les consommateurs \u00e0 se souvenir de la temp\u00e9rature \u00e0 laquelle ils peuvent \u00eatre s\u00fbrs que la viande est sans danger pour la consommation.\u00a0\u201d<\/li>\n<\/ul>\n<p>Un concept important \u00e0 comprendre ici est <em><i>temps de repos<\/i><\/em>. Il s&#039;agit du temps de repos n\u00e9cessaire avant de servir, g\u00e9n\u00e9ralement trois minutes. Laisser reposer la viande cuite permet aux saveurs de se r\u00e9partir uniform\u00e9ment et garantit que la temp\u00e9rature interne \u00e9limine les bact\u00e9ries nocives restantes.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-12 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-2 hover-type-none\"><img decoding=\"async\" width=\"1250\" height=\"800\" alt=\"Recette de longe de porc r\u00f4tie chefstemp\" title=\"Recette de longe de porc r\u00f4tie chefstemp\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/09\/chefstemp-Roasted-Pork-Loin-Recipe-2-e1632451869345.jpg\" class=\"img-responsive wp-image-3472\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/09\/chefstemp-Roasted-Pork-Loin-Recipe-2-e1632451869345-200x128.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/09\/chefstemp-Roasted-Pork-Loin-Recipe-2-e1632451869345-400x256.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/09\/chefstemp-Roasted-Pork-Loin-Recipe-2-e1632451869345-600x384.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/09\/chefstemp-Roasted-Pork-Loin-Recipe-2-e1632451869345-800x512.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/09\/chefstemp-Roasted-Pork-Loin-Recipe-2-e1632451869345-1200x768.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/09\/chefstemp-Roasted-Pork-Loin-Recipe-2-e1632451869345.jpg 1250w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 1250px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-13 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-12\"><h2><span class=\"ez-toc-section\" id=\"How_Temperature_and_Cooking_Affect_Texture_and_Flavor\"><\/span><span style=\"color: #ff9900;\">Comment la temp\u00e9rature et la cuisson affectent la texture et la saveur <\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-14 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-13\"><p>Bien que nous souhaitions principalement suivre les recommandations du minist\u00e8re de l&#039;Agriculture des \u00c9tats-Unis (USDA) concernant la temp\u00e9rature interne afin de garantir la s\u00e9curit\u00e9 des aliments \u00e0 consommer, la cuisson des aliments \u00e0 la bonne temp\u00e9rature garantit qu&#039;ils conservent leur texture et leurs saveurs optimales.<\/p>\n<p>Pork.org, une ressource pour trouver l&#039;inspiration en mati\u00e8re de cuisine du porc, <a rel=\"nofollow noopener\" href=\"https:\/\/pork.org\/pork-cooking-temperature\/\" target=\"_blank\"><u>d&#039;accord<\/u><\/a>\u00a0\u201c Le respect des consignes de temp\u00e9rature de cuisson permettra non seulement de d\u00e9guster un repas en toute s\u00e9curit\u00e9, mais aussi de pr\u00e9server la qualit\u00e9 de votre viande pour un plat juteux, tendre et d\u00e9licieux. \u201d<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-15 fusion_builder_column_2_3 2_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:66.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.88%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.88%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-14\"><p>Le fournisseur de services \u00e9ducatifs du Royaume-Uni, ACS Distance Education, <a rel=\"nofollow noopener\" href=\"https:\/\/www.acsedu.co.uk\/uploads\/Food\/Lesson%201%20and%20Assignment%201%20Sample%20Human%20Nutrition%20II.pdf\" target=\"_blank\"><u>notes<\/u><\/a>\u00a0\u201c La valeur nutritive des aliments d\u00e9pend non seulement de ce qui est consomm\u00e9 et en quelle quantit\u00e9, mais aussi de la fa\u00e7on dont il est pr\u00e9par\u00e9. \u201d<\/p>\n<p>ACS Distance Education propose certains services <a rel=\"nofollow noopener\" href=\"https:\/\/www.acsedu.co.uk\/uploads\/Food\/Lesson%201%20and%20Assignment%201%20Sample%20Human%20Nutrition%20II.pdf\" target=\"_blank\"><u>connaissances<\/u><\/a>\u00a0comment une cuisson appropri\u00e9e peut am\u00e9liorer l&#039;apparence et le go\u00fbt des aliments. Cuire \u00e0 la bonne temp\u00e9rature interne produit les effets suivants\u00a0:<\/p>\n<ul>\n<li>Pr\u00e9serve et rehausse les saveurs naturelles<\/li>\n<li>M\u00e9lange les saveurs<\/li>\n<li>Cr\u00e9e la forme, la texture et la couleur les plus appropri\u00e9es<\/li>\n<li>Facilite la digestion des aliments<\/li>\n<li>Encourage les gens \u00e0 diversifier leur alimentation en termes d&#039;apparence, de go\u00fbt et d&#039;ar\u00f4me.<\/li>\n<\/ul>\n<p>Il est g\u00e9n\u00e9ralement admis que la viande trop cuite peut perdre une partie de ses nutriments. C&#039;est pourquoi il est judicieux de respecter les temp\u00e9ratures internes recommand\u00e9es et les temps de repos.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-16 fusion_builder_column_1_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-3 hover-type-none\"><img decoding=\"async\" width=\"1200\" height=\"1709\" alt=\"c\u00f4tes de porc grill\u00e9es Chefstemp\" title=\"c\u00f4tes de porc grill\u00e9es Chefstemp\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/09\/chefstemp-grilled-pork-ribs.jpg\" class=\"img-responsive wp-image-3475\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/09\/chefstemp-grilled-pork-ribs-200x285.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/09\/chefstemp-grilled-pork-ribs-400x570.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/09\/chefstemp-grilled-pork-ribs-600x855.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/09\/chefstemp-grilled-pork-ribs-800x1139.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/09\/chefstemp-grilled-pork-ribs.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-17 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-15\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"How_Long_Should_You_Rest_Meat\"><\/span><span style=\"color: #ff9900;\">Combien de temps faut-il laisser reposer la viande\u00a0?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-18 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-16\" style=\"--awb-text-transform:none;\"><p>Le temps de repos n\u00e9cessaire pour la viande d\u00e9pend de son type et de son \u00e9paisseur. Pour les volailles enti\u00e8res et les r\u00f4tis, il est important de laisser reposer la viande au moins vingt minutes avant de la d\u00e9couper. Les steaks, les c\u00f4telettes et les viandes frites, comme le poulet frit, doivent reposer au moins 5 minutes. En r\u00e8gle g\u00e9n\u00e9rale, si la viande fait moins de 4 cm d&#039;\u00e9paisseur, 5 minutes de repos suffisent\u00a0; si elle fait plus de 4 cm d&#039;\u00e9paisseur, ou s&#039;il s&#039;agit d&#039;une grosse pi\u00e8ce de viande ou d&#039;une volaille enti\u00e8re, il faut pr\u00e9voir au moins 20 minutes de repos pour que la viande retrouve sa consistance apr\u00e8s la cuisson et que le jus se r\u00e9partisse uniform\u00e9ment.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-19 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-17\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"Should_You_Cover_Meat_When_Resting\"><\/span><span style=\"color: #ff9900;\">Faut-il couvrir la viande pendant le repos\u00a0?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-20 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-18\" style=\"--awb-text-transform:none;\"><p>Couvrir la viande apr\u00e8s la cuisson permet de maintenir sa temp\u00e9rature pendant le refroidissement et de pr\u00e9server son moelleux. Couvrir la viande apr\u00e8s la cuisson est une bonne pratique, surtout pour les viandes qui reposeront au moins 20 minutes. Il faut \u00e9galement se demander si la viande a \u00e9t\u00e9 couverte \u00e0 un moment ou un autre de la cuisson. Si c&#039;est le cas, il est fortement conseill\u00e9 de la couvrir pendant le repos. En revanche, il n&#039;est pas n\u00e9cessaire de couvrir les steaks, les c\u00f4telettes ou toute autre viande qui ne repose que 5 minutes\u00a0; cela risque m\u00eame de prolonger la cuisson. Apr\u00e8s 5 minutes de repos, vous pouvez alors couvrir la viande pour la maintenir au chaud avant de la d\u00e9guster.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-21 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-19\"><h2><span class=\"ez-toc-section\" id=\"Meat_Thermometers\"><\/span><span style=\"color: #ff9900;\">Thermom\u00e8tres \u00e0 viande <\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-22 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-20\"><p>Le seul moyen d&#039;\u00e9viter les approximations lors de la cuisson de la viande est d&#039;utiliser un thermom\u00e8tre \u00e0 viande.<\/p>\n<p>A <a href=\"https:\/\/www.chefstemp.com\/fr\/comment-utiliser-un-thermometre-a-viande\/\"><u>thermom\u00e8tre \u00e0 viande<\/u><\/a>\u00a0Il s&#039;agit d&#039;un appareil permettant de d\u00e9terminer la temp\u00e9rature \u00e0 c\u0153ur d&#039;une pi\u00e8ce de viande \u00e0 n&#039;importe quel stade de la cuisson. Cet appareil est dot\u00e9 d&#039;un affichage num\u00e9rique ou \u00e0 cadran et d&#039;une sonde m\u00e9tallique \u00e0 pointe ac\u00e9r\u00e9e qui p\u00e9n\u00e8tre dans la viande.<\/p>\n<p>Les thermom\u00e8tres existent en diff\u00e9rents mod\u00e8les, notamment \u00e0 sonde unique ou \u00e0 sondes multiples. Si un thermom\u00e8tre \u00e0 viande \u00e0 sonde unique est bon march\u00e9, il ne permet de mesurer la temp\u00e9rature que dans une seule partie de la viande. Il est donc n\u00e9cessaire de l&#039;ins\u00e9rer dans diff\u00e9rentes parties pour obtenir une mesure pr\u00e9cise.<\/p>\n<p>Le thermom\u00e8tre multiprobe est plus cher, mais sa capacit\u00e9 \u00e0 se connecter \u00e0 diff\u00e9rentes sondes permet d&#039;obtenir rapidement une mesure pr\u00e9cise de la temp\u00e9rature de l&#039;ensemble de la pi\u00e8ce.<\/p>\n<p>Un autre \u00e9l\u00e9ment important \u00e0 savoir concernant les thermom\u00e8tres \u00e0 viande est qu&#039;ils peuvent \u00eatre class\u00e9s en deux grandes cat\u00e9gories\u00a0: les thermom\u00e8tres \u00e0 viande pour four et les thermom\u00e8tres \u00e0 viande \u00e0 lecture instantan\u00e9e.<\/p>\n<p>Le thermom\u00e8tre \u00e0 viande pour four se place sur la pi\u00e8ce de viande avant de l&#039;enfourner ou de la griller. Il reste dans le four avec la viande pendant toute la cuisson. En revanche, le thermom\u00e8tre \u00e0 viande \u00e0 lecture instantan\u00e9e donne une mesure imm\u00e9diate lorsqu&#039;il est ins\u00e9r\u00e9 dans la viande \u00e0 un moment pr\u00e9cis.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-23 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-21\"><h2><span class=\"ez-toc-section\" id=\"Tips_for_Using_a_Meat_Thermometer\"><\/span><span style=\"color: #ff9900;\">Conseils d&#039;utilisation d&#039;un thermom\u00e8tre \u00e0 viande<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-24 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-22\"><p>Poss\u00e9der un thermom\u00e8tre \u00e0 viande et ne pas savoir s&#039;en servir correctement ne sert \u00e0 rien. Par exemple, il faut savoir o\u00f9 ins\u00e9rer la sonde dans la viande. Il est \u00e9galement n\u00e9cessaire de conna\u00eetre les r\u00e8gles d&#039;entretien de l&#039;appareil. Nous avons donc cherch\u00e9 des conseils d&#039;utilisation.<\/p>\n<ul>\n<li>Nettoyez le thermom\u00e8tre \u00e0 l&#039;eau savonneuse avant et apr\u00e8s utilisation.<\/li>\n<li>Ins\u00e9rez le thermom\u00e8tre \u00e0 viande dans la partie la plus \u00e9paisse de la pi\u00e8ce, en veillant \u00e0 ce qu&#039;il ne touche ni le gras, ni les cartilages, ni les os.<\/li>\n<li>Veillez \u00e0 ce que la sonde m\u00e9tallique p\u00e9n\u00e8tre jusqu&#039;au centre du morceau de viande.<\/li>\n<li>Pour les hamburgers, ins\u00e9rez la sonde m\u00e9tallique sur le c\u00f4t\u00e9 du steak hach\u00e9.<\/li>\n<li>Si vous faites cuire plusieurs morceaux, v\u00e9rifiez s\u00e9par\u00e9ment la temp\u00e9rature de chaque morceau.<\/li>\n<li>Retirez la viande de la source de chaleur lorsque la temp\u00e9rature est inf\u00e9rieure de 5 \u00b0F \u00e0 la cuisson souhait\u00e9e, car la temp\u00e9rature continue d&#039;augmenter pendant que la viande repose.<\/li>\n<\/ul>\n<p>V\u00e9rifiez la temp\u00e9rature de la viande pendant qu&#039;elle est encore dans la source de chaleur ou d\u00e8s que vous la retirez de la source de chaleur.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-25 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-23\"><h2><span class=\"ez-toc-section\" id=\"Look_at_Food_Safety_Holistically\"><\/span><span style=\"color: #ff9900;\">Adopter une approche holistique de la s\u00e9curit\u00e9 alimentaire<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-26 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-24\"><p>S&#039;assurer de cuire sa viande \u00e0 la bonne temp\u00e9rature interne n&#039;est qu&#039;une des mesures que l&#039;on peut prendre pour pr\u00e9server la sant\u00e9 de sa famille.<\/p>\n<p>Le CDC <a rel=\"nofollow noopener\" href=\"https:\/\/www.cdc.gov\/foodsafety\/keep-food-safe.html\" target=\"_blank\"><u>conseille<\/u><\/a>\u00a0Pour garantir une temp\u00e9rature interne ad\u00e9quate lors de la cuisson, il est important d&#039;adopter d&#039;autres mesures, comme se laver les mains et nettoyer fr\u00e9quemment les surfaces, et veiller \u00e0 conserver la viande s\u00e9par\u00e9ment des autres aliments afin d&#039;\u00e9viter toute contamination crois\u00e9e. Il est \u00e9galement essentiel de r\u00e9frig\u00e9rer la viande cuite non consomm\u00e9e dans les deux heures suivant la cuisson.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":3481,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,88],"tags":[1069,668,1112,991,342,531,310,586,604,1088],"class_list":["post-3467","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","category-recipes","tag-ambient-temperature","tag-chicken","tag-cooking-chicken","tag-frying","tag-grill","tag-internal-temperature","tag-meat-thermometer","tag-recipe","tag-roasting","tag-safe-temp"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/posts\/3467","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/comments?post=3467"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/posts\/3467\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/media\/3481"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/media?parent=3467"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/categories?post=3467"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/tags?post=3467"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}