{"id":4424,"date":"2021-11-02T15:57:53","date_gmt":"2021-11-02T07:57:53","guid":{"rendered":"https:\/\/www.chefstemp.com\/?page_id=4424"},"modified":"2022-03-29T09:41:14","modified_gmt":"2022-03-29T01:41:14","slug":"what-is-the-safe-temperature-for-beef-rare","status":"publish","type":"avada_faq","link":"https:\/\/www.chefstemp.com\/it\/faq-items\/qual-e-la-temperatura-sicura-per-la-carne-di-manzo-al-sangue\/","title":{"rendered":"Qual \u00e8 la temperatura sicura per la cottura al sangue della carne?"},"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><\/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-1\" style=\"--awb-text-transform:none;\"><p>Manzo raro, il <a href=\"https:\/\/www.chefstemp.com\/it\/tabella-delle-temperature-della-carne-di-pollo-alla-griglia\/\">raccomandato<\/a> La temperatura minima di sicurezza per servire la carne di manzo \u00e8 di 59 \u00b0C, che, detto questo, \u00e8 la temperatura per la carne di manzo al sangue, e se la preferite al sangue, allora questa \u00e8 esagerata. La carne di manzo \u00e8 uno degli alimenti ambigui che non rientrano nelle normali fasce di temperatura, lo stesso vale per vitello e agnello. La carne di manzo al sangue dovrebbe essere cotta a una temperatura minima di sicurezza di 59 \u00b0C. Questa \u00e8 la temperatura pi\u00f9 bassa alla quale la crescita batterica rallenta. Tenete sempre presente che la TDZ \u00e8 progettata per mantenere gli alimenti sicuri ed eliminare i patogeni di origine alimentare che causano malattie di origine alimentare.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"faq_category":[512],"class_list":["post-4424","avada_faq","type-avada_faq","status-publish","format-standard","hentry","faq_category-food-related-questions"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/avada_faq\/4424","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/avada_faq"}],"about":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/types\/avada_faq"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/comments?post=4424"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/avada_faq\/4424\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media?parent=4424"}],"wp:term":[{"taxonomy":"faq_category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/faq_category?post=4424"}],"curies":[{"name":"parola chiave","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}