{"id":6422,"date":"2022-03-17T10:56:24","date_gmt":"2022-03-17T02:56:24","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=6422"},"modified":"2022-05-10T18:09:54","modified_gmt":"2022-05-10T10:09:54","slug":"use-a-meat-thermometer","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/fr\/utilisez-un-thermometre-a-viande\/","title":{"rendered":"Thermom\u00e8tres de cuisson \u2013 Comment utiliser un thermom\u00e8tre \u00e0 viande"},"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\" style=\"--awb-text-transform:none;\"><p>Les c\u00f4tes de jambon au miel sont un plat am\u00e9ricain qui peut \u00eatre pr\u00e9par\u00e9 au fumoir, au gril ou au four. Cependant, le fumage \u00e0 chaud, bien que lent, est consid\u00e9r\u00e9 comme la meilleure m\u00e9thode car il r\u00e9v\u00e8le la saveur naturelle de la fum\u00e9e, rehauss\u00e9e d&#039;herbes ou d&#039;\u00e9pices au choix. Nous l&#039;aborderons plus en d\u00e9tail dans la partie consacr\u00e9e \u00e0 la recette. Puisque nous nous int\u00e9ressons aux c\u00f4tes de jambon au miel, voyons comment utiliser un thermom\u00e8tre \u00e0 viande lors du fumage.<\/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-69d26e34d183b\" 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-69d26e34d183b\"  aria-label=\"Basculer\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.chefstemp.com\/fr\/utilisez-un-thermometre-a-viande\/#The_Purpose_of_a_Meat_Thermometer_When_Smoking_Meat\" >L&#039;utilit\u00e9 d&#039;un thermom\u00e8tre \u00e0 viande lors du fumage de la viande<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/fr\/utilisez-un-thermometre-a-viande\/#Best_Meat_Thermometer_When_Smoking_Meat\" >Meilleur thermom\u00e8tre \u00e0 viande pour fumer la viande<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.chefstemp.com\/fr\/utilisez-un-thermometre-a-viande\/#How_to_Season_Ribs\" >Comment assaisonner les c\u00f4tes lev\u00e9es ?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.chefstemp.com\/fr\/utilisez-un-thermometre-a-viande\/#Final_Tips\" >Conseils finaux<\/a><\/li><\/ul><\/nav><\/div>\n<h3><span class=\"ez-toc-section\" id=\"The_Purpose_of_a_Meat_Thermometer_When_Smoking_Meat\"><\/span><span style=\"color: #ff9900;\">L&#039;utilit\u00e9 d&#039;un thermom\u00e8tre \u00e0 viande lors du fumage de la viande<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\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\" style=\"--awb-text-transform:none;\"><p>Cuisiner \u00e0 l&#039;\u0153il nu peut s&#039;av\u00e9rer impr\u00e9visible et compromettre la saveur de vos plats, voire mettre en danger la sant\u00e9 de vos proches. Un thermom\u00e8tre de cuisine num\u00e9rique est donc un outil indispensable\u00a0: il vous permettra de cuire \u00e0 la perfection steaks, blancs de poulet, c\u00f4telettes de porc, filets de poisson et tous vos plats pr\u00e9f\u00e9r\u00e9s.<\/p>\n<p>La temp\u00e9rature id\u00e9ale pour fumer la viande d\u00e9pend enti\u00e8rement du type de viande. Voici comment la temp\u00e9rature varie selon la m\u00e9thode de fumage et des exemples de viande fum\u00e9e \u00e0 diff\u00e9rentes temp\u00e9ratures\u00a0:<\/p>\n<ul>\n<li>Le fumage \u00e0 froid se situe entre 135 et 150\u2109 (57 \u00e0 66\u2103) et le poisson est un bon exemple de produit qui se pr\u00eate parfaitement \u00e0 cette m\u00e9thode.<\/li>\n<li>Le fumage \u00e0 basse temp\u00e9rature se situe entre 66 et 79 \u00b0C (150 \u00e0 175 \u00b0F), et le fumage en est un parfait exemple. Il est davantage utilis\u00e9 pour la d\u00e9shydratation que pour le fumage proprement dit.<\/li>\n<li>Le fumage \u00e0 haute temp\u00e9rature se situe entre 175 et 275\u2109 (79 \u00e0 135\u2103), et le brisket et le jambon en sont de bons exemples.<\/li>\n<li>La temp\u00e9rature id\u00e9ale de fumage se situe entre 200 et 225\u2109 (93 \u00e0 107\u2103), ce qui permet \u00e0 la fum\u00e9e d&#039;aromatiser la viande et de d\u00e9composer les tissus pour am\u00e9liorer sa tendret\u00e9.<\/li>\n<\/ul>\n<p>Il est important de noter que le fumage est un processus lent qui exige beaucoup de patience. Ouvrir le fumoir alors que la viande n&#039;est pas encore cuite risque de laisser \u00e9chapper la fum\u00e9e et ainsi de prolonger le processus.<\/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;\"><h3><span class=\"ez-toc-section\" id=\"Best_Meat_Thermometer_When_Smoking_Meat\"><\/span><span style=\"color: #ff9900;\">Meilleur thermom\u00e8tre \u00e0 viande pour fumer la viande<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\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>Avec une sonde multiple <a href=\"https:\/\/www.chefstemp.com\/fr\/thermometre-a-lecture-instantanee\/\"><u>thermom\u00e8tre \u00e0 distance<\/u><\/a> \u00c0 l&#039;instar du ChefsTemp Quad XPro, vous pouvez suivre jusqu&#039;\u00e0 trois cuissons simultan\u00e9ment sans changer de mode de fonctionnement. Une fois les temp\u00e9ratures id\u00e9ales r\u00e9gl\u00e9es, vous pouvez surveiller la cuisson \u00e0 distance gr\u00e2ce \u00e0 l&#039;alarme qui se d\u00e9clenche lorsque la temp\u00e9rature souhait\u00e9e est atteinte. Forts de ces conseils, nous pouvons d\u00e9sormais pr\u00e9parer de d\u00e9licieuses c\u00f4tes de jambon au miel en toute simplicit\u00e9\u00a0:<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-5 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--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=\"547\" height=\"354\" alt=\"ChefsTemp Quad XPro\" title=\"ChefsTemp Quad XPro\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/best-meat-thermometer.png\" class=\"img-responsive wp-image-6423\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-6 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--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\" style=\"--awb-text-transform:none;\"><p><strong>Ingr\u00e9dients pour les c\u00f4tes lev\u00e9es au jambon et au miel<\/strong><\/p>\n<ul>\n<li>8 livres de c\u00f4tes de porc b\u00e9b\u00e9<\/li>\n<li>1 tasse de miel<\/li>\n<li>\u00bc tasse de cassonade tass\u00e9e<\/li>\n<li>\u00bc tasse de sucre blanc<\/li>\n<li>1 tasse de sel rose de salaison<\/li>\n<li>1 tasse de gros sel (de mer ou casher)<\/li>\n<li>2 cuill\u00e8res \u00e0 soupe de poivre blanc moulu<\/li>\n<li>2 cuill\u00e8res \u00e0 soupe de poivre noir moulu<\/li>\n<li>2 cuill\u00e8res \u00e0 soupe de poudre d&#039;oignon<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de poudre d&#039;ail<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de poudre de chili<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de paprika moulu<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de cumin moulu<\/li>\n<\/ul>\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-text fusion-text-7\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"How_to_Season_Ribs\"><\/span><span style=\"color: #ff9900;\">Comment assaisonner les c\u00f4tes lev\u00e9es ?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/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\" style=\"--awb-text-transform:none;\"><p><strong>\u00c9tape 1<\/strong>M\u00e9langez toutes les \u00e9pices dans un grand bol contenant de l&#039;eau chaude et fouettez jusqu&#039;\u00e0 dissolution compl\u00e8te pour obtenir une saumure. Ajoutez de l&#039;eau froide et laissez refroidir \u00e0 temp\u00e9rature ambiante.<\/p>\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\" style=\"--awb-text-transform:none;\"><p><strong>\u00c9tape 2\u00a0:<\/strong> Retournez les c\u00f4tes sur le dos pour retirer la membrane (une fine enveloppe blanche recouvrant les os). Vous pouvez utiliser un couteau pour la d\u00e9chirer facilement.<\/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\" style=\"--awb-text-transform:none;\"><p><strong>\u00c9tape 3\u00a0:<\/strong> Placez les c\u00f4tes dans un saladier suffisamment grand. Versez la saumure dessus et couvrez le saladier de film alimentaire. R\u00e9frig\u00e9rez-les pendant 24 \u00e0 48 heures pour une marinade uniforme. Ce proc\u00e9d\u00e9 leur conf\u00e8re une couleur incomparable et un ar\u00f4me de jambon au miel.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-11 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--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=\"300\" height=\"183\" alt=\"viande 1\" title=\"viande 1\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-1-e1644308732821-300x183.png\" class=\"img-responsive wp-image-6431\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-1-e1644308732821-200x122.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-1-e1644308732821-400x244.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-1-e1644308732821.png 497w\" 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-12 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--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=\"300\" height=\"181\" alt=\"viande 2\" title=\"viande 2\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-2-e1644308359828-300x181.png\" class=\"img-responsive wp-image-6432\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-2-e1644308359828-200x120.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-2-e1644308359828-400x241.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-2-e1644308359828.png 472w\" 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-13 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--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-4 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"184\" alt=\"viande 3\" title=\"viande 3\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-3-e1644308458427-300x184.png\" class=\"img-responsive wp-image-6433\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-3-e1644308458427-200x123.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-3-e1644308458427-400x246.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-3-e1644308458427.png 578w\" 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-14 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--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-5 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"184\" alt=\"viande 4\" title=\"viande 4\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-4-e1644309126594-300x184.png\" class=\"img-responsive wp-image-6451\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-4-e1644309126594-200x123.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-4-e1644309126594-400x246.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-4-e1644309126594.png 547w\" 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-15 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\" style=\"--awb-text-transform:none;\"><p><strong>\u00c9tape 4<\/strong>Retirez les c\u00f4tes du bol et \u00e9pongez-les avec du papier absorbant, puis d\u00e9posez-les sur une grille pour les faire s\u00e9cher.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-16 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\" style=\"--awb-text-transform:none;\"><p><strong>\u00c9tape 5<\/strong>Pr\u00e9parez votre fumoir et pr\u00e9chauffez-le entre 107 et 121 \u00b0C (225 et 250 \u00b0F). Utilisez un thermom\u00e8tre de fumoir pour contr\u00f4ler la temp\u00e9rature de la grille. Ajoutez le bois de votre choix ou celui recommand\u00e9 par le fabricant du fumoir. N&#039;oubliez pas que le type de bois utilis\u00e9 d\u00e9termine la saveur de la fum\u00e9e, un \u00e9l\u00e9ment essentiel du go\u00fbt final de votre jambon. Assurez-vous d&#039;avoir suffisamment de bois pour un fumage d&#039;au moins 5 heures.<\/p>\n<\/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-13\" style=\"--awb-text-transform:none;\"><p><strong>\u00c9tape 6\u00a0:<\/strong>\u00a0D\u00e9posez les c\u00f4tes sur la grille du fumoir, c\u00f4t\u00e9 os vers le bas. Fermez le couvercle et laissez cuire 5 \u00e0 8 heures, en ajoutant du bois au besoin. Utilisez un thermom\u00e8tre \u00e0 lecture instantan\u00e9e de qualit\u00e9 pour surveiller la temp\u00e9rature. Utilisez la t\u00e9l\u00e9commande pour contr\u00f4ler la temp\u00e9rature plut\u00f4t que d&#039;ouvrir et de fermer le fumoir r\u00e9guli\u00e8rement, car cela lib\u00e9rerait de la fum\u00e9e et ferait baisser la temp\u00e9rature. Assurez-vous que la viande soit au-dessus du bord. <a href=\"https:\/\/www.chefstemp.com\/fr\/zone-de-danger-de-temperature\/\"><strong><u>zone de danger de temp\u00e9rature<\/u><\/strong><\/a> La temp\u00e9rature id\u00e9ale se situe entre 41 et 135 \u00b0F (5 \u00e0 57 \u00b0C). L&#039;alarme du thermom\u00e8tre du fumoir sonnera lorsque la temp\u00e9rature optimale sera atteinte.<\/p>\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-14\" style=\"--awb-text-transform:none;\"><p><strong>\u00c9tape 7<\/strong>Une fois la viande cuite, \u00e9talez du papier aluminium et versez-y un filet de miel. Disposez les c\u00f4tes de jambon au miel sur le papier aluminium, enveloppez-les herm\u00e9tiquement et placez-les, face coup\u00e9e vers le bas, dans le fumoir ouvert pour les faire cuire \u00e0 la vapeur pendant 1 heure. Retirez-les du fumoir et retirez le papier aluminium. Les c\u00f4tes parfaitement cuites sont g\u00e9n\u00e9ralement si tendres qu&#039;on peut les d\u00e9tacher \u00e0 la main, et la chair se sera r\u00e9tract\u00e9e d&#039;environ 1,25 cm (\u00bd pouce) autour des os.<\/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-15\" style=\"--awb-text-transform:none;\"><p><strong>\u00c9tape 8<\/strong>Tranchez les c\u00f4tes de jambon au miel et servez-les selon vos envies.<\/p>\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-16\" style=\"--awb-text-transform:none;\"><p>\u00c0 l&#039;origine, le fumage de la viande \u00e9tait surtout connu pour sa conservation, mais il pr\u00e9sente de nombreux autres avantages. En voici quelques-uns\u00a0:<\/p>\n<ul>\n<li>L&#039;association du bois et de la fum\u00e9e conf\u00e8re \u00e0 la viande une saveur distinctive, lui donnant un go\u00fbt naturellement sucr\u00e9 et riche tout en pr\u00e9servant la saveur des autres \u00e9pices.<\/li>\n<li>Les aliments fum\u00e9s sont riches en nutriments et pauvres en mati\u00e8res grasses, car le processus ne n\u00e9cessite pas d&#039;ajout de mati\u00e8res grasses et \u00e9limine l&#039;exc\u00e8s de graisses, ce qui donne un produit final plus sain.<\/li>\n<li>La viande fum\u00e9e poss\u00e8de un ar\u00f4me riche et une couleur brune irr\u00e9sistible qui la rendent encore plus attrayante.<\/li>\n<\/ul>\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-17\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Final_Tips\"><\/span><span style=\"color: #ff9900;\">Conseils finaux<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\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-18\" style=\"--awb-text-transform:none;\"><p>Utiliser un thermom\u00e8tre \u00e0 viande est la meilleure fa\u00e7on de r\u00e9ussir la cuisson de vos aliments, pour toute la famille, en leur assurant un fumage parfait et une saveur exceptionnelle. Cela permet de minimiser les risques sanitaires li\u00e9s \u00e0 une cuisson insuffisante, car les aliments peuvent \u00eatre contamin\u00e9s par des bact\u00e9ries nocives.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":6457,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,308,88],"tags":[706,711,652,323,703,709,310,708,704,705,710,707,524],"class_list":["post-6422","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","category-food-thermometer","category-recipes","tag-american-cuisine","tag-best-meat-thermometer","tag-chefstemp-quad-xpro","tag-grilling","tag-honey-ham-ribs","tag-honey-ham-flavor","tag-meat-thermometer","tag-oven","tag-pork-ribs","tag-season-ribs","tag-smoker","tag-smoking","tag-smoking-meat"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/posts\/6422","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=6422"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/posts\/6422\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/media\/6457"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/media?parent=6422"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/categories?post=6422"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/tags?post=6422"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}