{"id":3883,"date":"2021-10-29T09:00:56","date_gmt":"2021-10-29T01:00:56","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=3883"},"modified":"2022-05-12T02:23:16","modified_gmt":"2022-05-11T18:23:16","slug":"perfect-temp-porterhouse","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/it\/perfetto-porterhouse-temp\/","title":{"rendered":"Porterhouse Temp perfetto"},"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\"><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\">Sommario<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-69df0695c7498\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Attiva\/disattiva<\/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-69df0695c7498\"  aria-label=\"Attiva\/disattiva\" \/><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\/it\/perfetto-porterhouse-temp\/#Perfect_Temps_for_a_No_Problem_Porterhouse\" >Temperature perfette per una Porterhouse senza problemi!<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/it\/perfetto-porterhouse-temp\/#THE_REVERSE_SEAR\" >LA SEAR INVERSA<\/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\/it\/perfetto-porterhouse-temp\/#HOW_AND_WHAT_TO_BUY\" >COME E COSA ACQUISTARE<\/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\/it\/perfetto-porterhouse-temp\/#COOKING_AND_TEMPERATURE_CONTROL\" >COTTURA E CONTROLLO DELLA TEMPERATURA<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.chefstemp.com\/it\/perfetto-porterhouse-temp\/#UMAMI_BOMBS_AND_FINISHING_TOUCHES\" >BOMBE UMAMI E RITOCCHI FINALI<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.chefstemp.com\/it\/perfetto-porterhouse-temp\/#COMPOND_BUTTER_OPTIONS\" >OPZIONI DI BURRO COMPOSTO<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.chefstemp.com\/it\/perfetto-porterhouse-temp\/#PERFECTLY_COOKED_PORTERHOUSE\" >PORTERHOUSE COTTO ALLA PERFETTA<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Perfect_Temps_for_a_No_Problem_Porterhouse\"><\/span><span style=\"color: #ff9900;\">Temperature perfette per una Porterhouse senza problemi!<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\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;\"><p>La porterhouse, la regina delle bistecche e un regno diviso. Da una parte c&#039;\u00e8 il gioiello della macelleria, il filetto, e dall&#039;altra c&#039;\u00e8 una possente e robusta bistecca di controfiletto, eccezionalmente marezzata e ricca di sapore. Come fa un cuoco a portare questi due tagli, con strutture muscolari molto diverse, alla temperatura perfetta contemporaneamente?<\/p>\n<p>Il primo problema da superare \u00e8 uno dei motivi principali per cui questo taglio \u00e8 cos\u00ec delizioso: l&#039;osso. L&#039;osso centrale a forma di T, una vertebra lombare della sezione corta del lombo, occupa molto spazio e crea una distribuzione non uniforme del calore durante la cottura. Le fibre muscolari, che iniziano a contrarsi quando vengono riscaldate, tireranno le bistecche sull&#039;osso e le allontaneranno dal contatto diretto con la fonte di calore, modificando ulteriormente la distribuzione del calore!<\/p>\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\"><h3><span class=\"ez-toc-section\" id=\"THE_REVERSE_SEAR\"><\/span><span style=\"color: #ff9900;\">LA SEAR INVERSA<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\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\"><p>La tecnica di rosolatura inversa mette in discussione il modo in cui ci \u00e8 stato insegnato a cucinare la carne rossa. I luoghi comuni di &quot;temperatura alta per sigillare i succhi&quot; e &quot;cuocere a fuoco vivo e poi lentamente&quot; si sono rivelati, beh, sbagliati. La rosolatura ad alta temperatura non &quot;sigilla&quot; i succhi e una temperatura elevata seguita da una cottura a fuoco lento produce una spessa striscia di bistecca stracotta prima di raggiungere il grado di cottura desiderato.<\/p>\n<p>La tecnica di rosolatura inversa adotta un approccio pi\u00f9 delicato, utilizzando un fuoco basso per portare lentamente la bistecca alla temperatura desiderata prima di passare a fuoco vivo per ottenere la crosticina scura e deliziosa che tutti desideriamo. Questo consente di avere molto pi\u00f9 controllo e di creare una bistecca con una cottura pressoch\u00e9 uniforme da un bordo all&#039;altro. Questa tecnica \u00e8 particolarmente utile quando si lavora con tagli spessi come la porterhouse o anche una grossa costata di manzo.<\/p>\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\"><h3><span class=\"ez-toc-section\" id=\"HOW_AND_WHAT_TO_BUY\"><\/span><span style=\"color: #ff9900;\">COME E COSA ACQUISTARE<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\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\" style=\"--awb-text-transform:none;\"><p>Innanzitutto, quando si sceglie una bistecca porterhouse, bisogna sapere che non si tratta di una T-bone e non lasciate che nessuno vi dica il contrario. La T-bone viene tagliata dalla sezione pi\u00f9 vicina al centro del manzo e quindi non contiene la stessa proporzione di filetto e controfiletto di una porterhouse. Le normative USDA stabiliscono che la sezione di filetto di una bistecca porterhouse deve essere larga almeno 3,2 cm nel punto pi\u00f9 largo. La T-bone ha un diametro compreso tra 1,2 cm e 3,8 cm, mentre qualsiasi larghezza inferiore \u00e8 una controfiletto con osso.<\/p>\n<p>Noi preferiamo una bistecca pi\u00f9 spessa, circa 6 cm, che sfamer\u00e0 circa 6 persone. Lo spessore minimo \u00e8 di 2,5 cm; con uno spessore inferiore non otterrete gli stessi risultati.<\/p>\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\"><h3><span class=\"ez-toc-section\" id=\"COOKING_AND_TEMPERATURE_CONTROL\"><\/span><span style=\"color: #ff9900;\">COTTURA E CONTROLLO DELLA TEMPERATURA<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-7 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-1 hover-type-none\"><img decoding=\"async\" width=\"1836\" height=\"1324\" alt=\"Condimento della casa di Chefstemp Porter\" title=\"Condimento della casa di Chefstemp Porter\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Porter-house-Seasoning-scaled-e1634092233614.jpg\" class=\"img-responsive wp-image-3886\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Porter-house-Seasoning-scaled-e1634092233614-200x144.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Porter-house-Seasoning-scaled-e1634092233614-400x288.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Porter-house-Seasoning-scaled-e1634092233614-600x433.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Porter-house-Seasoning-scaled-e1634092233614-800x577.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Porter-house-Seasoning-scaled-e1634092233614-1200x865.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Porter-house-Seasoning-scaled-e1634092233614.jpg 1836w\" 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-8 fusion_builder_column_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--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\"><p>Come per qualsiasi bistecca tagliata spessa, \u00e8 preferibile salarla per una notte. Posizionate la bistecca su una griglia sopra una teglia con i bordi e conditela generosamente con sale kosher. Lasciatela riposare scoperta in frigorifero per una notte per aiutare ad assorbire l&#039;umidit\u00e0 dalla superficie della carne e ad asciugare l&#039;esterno. Questo aiuter\u00e0 a ottenere la crosta perfettamente dorata che desideriamo. Potete saltare questo passaggio se preferite.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-9 fusion_builder_column_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--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>Predisponi la griglia per il calore indiretto e a bassa temperatura, tra i 94 e i 121 \u00b0C. Togli la bistecca dal frigorifero e condiscila con pepe nero macinato e aglio granulato (questo ingrediente \u00e8 un elemento essenziale in cucina e rende tutto, dalla carne alle verdure, molto pi\u00f9 saporito). Lascia riposare la bistecca per 30-45 minuti affinch\u00e9 raggiunga la temperatura ambiente.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-10 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=\"1920\" height=\"1280\" alt=\"Bistecca alla griglia Chefstemp\" title=\"Bistecca alla griglia Chefstemp\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-On-Grill-scaled.jpg\" class=\"img-responsive wp-image-3892\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-On-Grill-scaled-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-On-Grill-scaled-400x267.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-On-Grill-600x400.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-On-Grill-scaled-800x533.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-On-Grill-scaled-1200x800.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-On-Grill-scaled.jpg 1920w\" 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-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-10\"><p>Utilizzare il <a href=\"https:\/\/www.chefstemp.com\/it\/product\/chefstemp-quad-xpro\/\"><u>Chefstemp Quad Xpro<\/u><\/a>\u00a0Sonda per la temperatura ambiente, posizionata vicino al punto in cui si desidera cuocere la bistecca, per garantire una temperatura costante entro l&#039;intervallo desiderato. Inserire 2 sonde, una al centro del filetto e una al centro della bistecca di controfiletto. Assicurarsi di posizionare la punta nel centro termico della carne, il punto pi\u00f9 lontano dal calore\/bordo in ogni direzione.<\/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\">\n<div class=\"table-1\">\n<table width=\"100%\">\n<thead>\n<tr>\n<th style=\"text-align: center;\" align=\"left\">Nero e blu<\/th>\n<th style=\"text-align: center;\" align=\"left\">Raro<\/th>\n<th style=\"text-align: center;\" align=\"left\">Mediamente cotta<\/th>\n<th style=\"text-align: center;\" align=\"left\">Medio<\/th>\n<th style=\"text-align: center;\" align=\"left\">Medio-Buono<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">80-100\u00b0 F<\/td>\n<td style=\"text-align: center;\" align=\"left\">120-125 \u00b0F<\/td>\n<td style=\"text-align: center;\" align=\"left\">130-135 \u00b0F<\/td>\n<td style=\"text-align: center;\" align=\"left\">140-145 \u00b0F<\/td>\n<td style=\"text-align: center;\" align=\"left\">150-155 \u00b0F<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">26-38\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">49-51\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">55-57\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">60-63\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">65-69\u00b0C<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/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-3 hover-type-none\"><img decoding=\"async\" width=\"1920\" height=\"1280\" alt=\"Bistecca cotta Chefstemp\" title=\"Bistecca cotta Chefstemp\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Cooked-scaled.jpg\" class=\"img-responsive wp-image-3895\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Cooked-scaled-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Cooked-scaled-400x267.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Cooked-600x400.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Cooked-scaled-800x533.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Cooked-scaled-1200x800.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Cooked-scaled.jpg 1920w\" 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_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--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>Utilizza il nostro completo <a href=\"https:\/\/www.chefstemp.com\/it\/tabella-delle-temperature-della-carne-di-pollo-alla-griglia\/\"><u>guida alla temperatura<\/u><\/a>\u00a0Per aiutarti a decidere esattamente come vuoi che sia cotta la tua bistecca. Siediti, rilassati e aspetta che la tua bistecca sia di 5-7 \u00b0F inferiore alla temperatura finale desiderata. Poich\u00e9 non stiamo utilizzando una cottura prolungata ad alta temperatura, non ci sar\u00e0 molto, se non addirittura nessun residuo di cottura, e questo \u00e8 importante per la fase successiva.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-15 fusion_builder_column_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--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>Disporre la bistecca su un piatto e coprirla con un foglio di alluminio, senza stringere troppo. Rimuovere le sonde e aumentare la temperatura su tutti i bruciatori, oppure versare una colonna di carboni ardenti preriscaldata nella griglia a carbone. Una volta che la griglia \u00e8 al massimo calore, rimettere la bistecca sulla parte pi\u00f9 calda della griglia e scottarla su entrambi i lati, girandola ogni 20 secondi fino a ottenere una crosticina perfettamente abbrustolita. Questo dovrebbe richiedere solo 1 minuto e mezzo - 2 minuti al massimo.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-16 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=\"1920\" height=\"1280\" alt=\"Bistecca scottata Chefstemp\" title=\"Bistecca scottata Chefstemp\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Sear-scaled.jpg\" class=\"img-responsive wp-image-3896\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Sear-scaled-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Sear-scaled-400x267.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Sear-600x400.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Sear-scaled-800x533.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Sear-scaled-1200x800.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Sear-scaled.jpg 1920w\" 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-13\"><p>Il vantaggio di questa tecnica \u00e8 che non \u00e8 necessario lasciare riposare la bistecca per tutto il tempo necessario con un metodo tradizionale ad alta temperatura. Posizionate la bistecca su un tagliere e, utilizzando un coltello sottile e affilato, fate scorrere la lama attorno alle bistecche, separandole dall&#039;osso. Tagliatele perpendicolarmente all&#039;osso e poi rimettetele in posizione per la presentazione.<\/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\"><h3><span class=\"ez-toc-section\" id=\"UMAMI_BOMBS_AND_FINISHING_TOUCHES\"><\/span><span style=\"color: #ff9900;\">BOMBE UMAMI E RITOCCHI FINALI<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\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-image-element\" style=\"text-align:center;--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=\"1024\" height=\"683\" alt=\"Burro Umami Chefstemp\" title=\"Burro Umami Chefstemp\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Umami-Butter-1024x683.jpg\" class=\"img-responsive wp-image-3900\"\/><\/span><\/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-15\" style=\"--awb-text-transform:none;\"><p>La bistecca \u00e8 perfetta cos\u00ec com&#039;\u00e8, non servono salse o condimenti elaborati per renderla deliziosa. D&#039;altro canto, ci sono momenti in cui un piccolo tocco pu\u00f2 dare il massimo. Basta aggiungere una noce di questo burro a temperatura ambiente alla bistecca subito dopo averla tagliata, lasciando che il calore della carne sciolga il burro uniformemente sulle fette.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-21 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-6 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Acciughe al burro Chefstemp Umami\" title=\"Acciughe al burro Chefstemp Umami\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Umami-Butter-Anchovey-1024x683.jpg\" class=\"img-responsive wp-image-3904\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-22 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-7 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Chefstemp Umami Butter fracassato\" title=\"Chefstemp Umami Butter fracassato\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Umami-Butter-smashed-1024x683.jpg\" class=\"img-responsive wp-image-3905\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-23 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-8 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Chefstemp Umami Butter Reduce\" title=\"Chefstemp Umami Butter Reduce\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Umami-Butter-Reduce-1024x683.jpg\" class=\"img-responsive wp-image-3906\"\/><\/span><\/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-16\"><p>Questa bomba umami \u00e8 un burro composto aromatizzato con un tocco di acciughe e un mix di spugnole e funghi porcini essiccati, oltre a note vivaci di scorza di limone e vino rosso. Sappiamo che pu\u00f2 sembrare strano, e le acciughe potrebbero spaventare alcuni di voi, ma tenete duro e fidatevi di noi, sar\u00e0 fantastico. Le acciughe, ricche di composti chimici che identifichiamo come il sapore &quot;umami&quot;, rendono il sapore della carne pi\u00f9 corposo e robusto senza aggiungere alcuno strano sapore di pesce. I funghi essiccati aggiungono complessit\u00e0 e un ulteriore tocco di sapore. Questo burro pu\u00f2 essere utilizzato per condire le verdure, per rifinire i sughi in padella o per condire pasta e verdure saltate.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-25 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-9 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Chefstemp Umami Burro Vino\" title=\"Chefstemp Umami Burro Vino\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Umami-Butter-Wine-1024x683.jpg\" class=\"img-responsive wp-image-3908\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-26 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-10 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Chefstemp Umami Butter Whip\" title=\"Chefstemp Umami Butter Whip\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Umami-Butter-Whip-1024x683.jpg\" class=\"img-responsive wp-image-3909\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-27 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-11 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Rotolo di burro Umami di Chefstemp\" title=\"Rotolo di burro Umami di Chefstemp\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Umami-Butter-Roll-1024x683.jpg\" class=\"img-responsive wp-image-3910\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-28 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\"><h3><span class=\"ez-toc-section\" id=\"COMPOND_BUTTER_OPTIONS\"><\/span><span style=\"color: #ff9900;\">OPZIONI DI BURRO COMPOSTO<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-29 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>Se tutto questo vi sembra un po&#039; troppo avventuroso, lasciatevi ispirare da questi suggerimenti:<\/p>\n<ul>\n<li>Roquefort ed erba cipollina<\/li>\n<li>Cipolla verde e aglio carbonizzati<\/li>\n<li>Dragoncello e limone<\/li>\n<li>Erbe aromatiche e aglio (prezzemolo, erba cipollina, timo, maggiorana, ecc.)<\/li>\n<li>Chipotle e lime<\/li>\n<li>Pomodori secchi e rafano<\/li>\n<li>Tartufi, sempre un successo<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-30 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\"><h3><span class=\"ez-toc-section\" id=\"PERFECTLY_COOKED_PORTERHOUSE\"><\/span><span style=\"color: #ff9900;\">PORTERHOUSE COTTO ALLA PERFETTA<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-31 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-20\" style=\"--awb-text-transform:none;\"><p><strong>INGREDIENTI<\/strong><\/p>\n<ul>\n<li>1- bistecca di manzo tagliata spessa 2 \u00bd pollici<\/li>\n<li>sale kosher<\/li>\n<li>Pepe nero macinato<\/li>\n<li>Aglio granulato<\/li>\n<\/ul>\n<p>Bomba Umami<\/p>\n<ul>\n<li>\u00be oz di funghi spugnole secchi<\/li>\n<li>\u00be oz di funghi porcini secchi<\/li>\n<li>\u00bc C di vino rosso<\/li>\n<li>5\u00b0C di acqua calda<\/li>\n<li>6 acciughe<\/li>\n<li>1 scalogno, tritato<\/li>\n<li>\u00bd limone grattugiato<\/li>\n<li>Timo secco, a piacere, facoltativo<\/li>\n<li>1# burro di buona qualit\u00e0 a temperatura ambiente<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-32 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-12 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Presentazione della bistecca Chefstemp\" title=\"Presentazione della bistecca Chefstemp\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Presentation-1024x683.jpg\" class=\"img-responsive wp-image-3911\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-33 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\" style=\"--awb-text-transform:none;\"><p><strong>ISTRUZIONI<\/strong><\/p>\n<p>Il giorno prima di cuocere la bistecca, condiscila generosamente con sale kosher su entrambi i lati e disponile su una griglia posta all&#039;interno di una teglia con bordo. Lasciala scoperta in frigorifero per tutta la notte.<\/p>\n<p><strong><b>Crea la bomba Umami<\/b><\/strong><\/p>\n<p>Mettete i funghi in una ciotola e copriteli con l&#039;acqua bollente, lasciateli riposare per 20-25 minuti o finch\u00e9 non si saranno ammorbiditi. Assicuratevi di mescolare i funghi per eliminare eventuali residui estranei (le spugnole sono particolarmente soggette a questo problema).<\/p>\n<ul>\n<li>Aggiungere lo scalogno tritato con un po&#039; d&#039;olio in una padella e cuocere a fuoco medio finch\u00e9 non diventa morbido ma non dorato, quindi aggiungere le acciughe e mescolare per sfaldarle.<\/li>\n<li>Aggiungere il vino rosso e farlo ridurre di circa la met\u00e0, facendo attenzione a non farlo ridurre troppo altrimenti il vino diventer\u00e0 amaro.<\/li>\n<li>Aggiungere i funghi e (dopo averli ben filtrati) 1 tazza di liquido insieme al timo essiccato, se lo si desidera. Riportare il composto a ebollizione e cuocere per altri 10 minuti.<\/li>\n<li>Trasferisci il composto in un frullatore, aggiungi la scorza di limone e frulla. Aggiusta di sale. Togli il composto e lascia raffreddare.<\/li>\n<li>Distribuisci il burro in una ciotola, incorpora la purea fredda e sbatti per amalgamare. Non devono formarsi grumi, ma solo un composto liscio e omogeneo. Puoi usare uno sbattitore elettrico per renderlo ancora pi\u00f9 soffice e soffice.<\/li>\n<\/ul>\n<p>Trasferisci il burro su un foglio di carta da macellaio o carta oleata e arrotolalo fino a formare un rotolo compatto. Avvolgilo nella pellicola trasparente, sigillando le estremit\u00e0. Puoi utilizzare il burro subito o congelarlo fino a 3 mesi.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-34 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\" style=\"--awb-text-transform:none;\"><p><strong><b>La bistecca<\/b><\/strong><\/p>\n<ul>\n<li>Togliete la bistecca dal frigorifero, conditela con pepe nero macinato e aglio granulato, quindi lasciatela riposare, scoperta, a temperatura ambiente per 30-40 minuti. La temperatura interna della bistecca dovrebbe essere simile a quella del bordo.<\/li>\n<li>Preriscaldare la griglia con calore indiretto a 200-250\u00b0 F (94-121\u00b0 C).<\/li>\n<li>Imposta il <a href=\"https:\/\/www.chefstemp.com\/it\/product\/chefstemp-quad-xpro\/\"><u>Chefstemp Quad Xpro <\/u><\/a>Sonda per la temperatura ambiente vicino al punto in cui si desidera posizionare la bistecca. Inserire due sonde, una al centro del filetto e una al centro della bistecca di controfiletto. Assicurarsi di posizionare la punta nel centro termico della carne.<\/li>\n<li>Mentre la carne cuoce, togli il burro dal frigorifero e taglialo a fette da 3-1\/8<sup>il <\/sup>tondi da pollici.<\/li>\n<li>Utilizza il nostro completo <a href=\"https:\/\/www.chefstemp.com\/it\/tabella-delle-temperature-della-carne-di-pollo-alla-griglia\/\"><u>guida alla temperatura <\/u><\/a>Per aiutarti a decidere esattamente come vuoi che sia cotta la tua bistecca, attendi che la temperatura della bistecca sia di 5-7 \u00b0F inferiore a quella finale desiderata.<\/li>\n<li>Disporre la bistecca su un piatto e coprirla con un foglio di alluminio, senza stringere troppo. Rimuovere la sonda ambiente e aumentare la temperatura su tutti i bruciatori, oppure riempire la griglia a carbone con una ciminiera preriscaldata di carboni ardenti.<\/li>\n<li>Una volta che la griglia \u00e8 alla massima temperatura, rimetti la bistecca sulla parte pi\u00f9 calda della griglia e rosolala su entrambi i lati, girandola ogni 20 secondi finch\u00e9 non avrai una crosta perfettamente bruciacchiata; ci vorranno solo 1 minuto e mezzo - 2 minuti al massimo.<\/li>\n<li>Staccare entrambe le bistecche dall&#039;osso, quindi tagliare ogni bistecca perpendicolarmente all&#039;osso.<\/li>\n<li>Completare con le fette di bomba umami e far scivolare la carne nella sua forma originale attorno all&#039;osso.<\/li>\n<\/ul>\n<p>Lasciate riposare la bistecca per un paio di minuti, in modo che il burro si sciolga sulla bistecca.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":4367,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,88],"tags":[1069,951,362,917,644,901,586,349,338,1032],"class_list":["post-3883","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","category-recipes","tag-ambient-temperature","tag-butter","tag-cooking","tag-gas-grill","tag-meat-temperature","tag-porterhouse","tag-recipe","tag-steak","tag-temperature","tag-tenderloin"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/3883","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/types\/post"}],"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=3883"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/3883\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media\/4367"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media?parent=3883"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/categories?post=3883"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/tags?post=3883"}],"curies":[{"name":"parola chiave","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}