{"id":6108,"date":"2022-02-26T09:00:46","date_gmt":"2022-02-26T01:00:46","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=6108"},"modified":"2022-05-10T18:18:26","modified_gmt":"2022-05-10T10:18:26","slug":"chicken-internal-temp-breast","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/it\/petto-di-pollo-temp\/","title":{"rendered":"Temperatura interna del pollo: petto, coscia, fritto, pollo arrosto"},"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>\u00c8 pi\u00f9 facile cuocere altri tipi di carne rispetto al pollo. Il pollo ha carne bianca e carne scura. Il petto di pollo \u00e8 carne bianca e cuoce velocemente. Le cosce sono carne scura e hanno bisogno di pi\u00f9 calore per cuocere bene. Quando si cuoce qualsiasi parte del corpo di un pollo, \u00e8 necessario un termometro a lettura istantanea per leggere correttamente la temperatura. Ci sono diverse temperature da considerare. Innanzitutto, \u00e8 necessario impostare correttamente la temperatura del forno.<\/p>\n<p>Durante la cottura del pollo, valutate la temperatura interna. Inoltre, considerate la temperatura interna di sicurezza indicata nella tabella di sicurezza alimentare dell&#039;USDA. Questa \u00e8 la temperatura che pu\u00f2 rimuovere i batteri nocivi dal pollo. Infine, dovete raggiungere la temperatura perfetta per il livello di cottura che desiderate.<\/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\">Sommario<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-6a09621137ec8\" 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-6a09621137ec8\"  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-3'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.chefstemp.com\/it\/petto-di-pollo-temp\/#Chicken_internal_temp_%E2%80%93_level_of_doneness_for_white_meat_and_dark_meat\" >Temperatura interna del pollo: livello di cottura per la carne bianca e la carne scura<\/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\/it\/petto-di-pollo-temp\/#Cooked_chicken_temp_if_you_roast_your_bird\" >Temperatura del pollo cotto se arrostisci il tuo uccello<\/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\/petto-di-pollo-temp\/#Use_a_digital_food_thermometer_to_fry_chicken_breast_and_thighs\" >Utilizzare un termometro digitale per alimenti per friggere il petto e le cosce di pollo<\/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\/petto-di-pollo-temp\/#How_to_cook_boneless_and_skinless_chicken_breast\" >Come cucinare il petto di pollo disossato e senza pelle?<\/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\/petto-di-pollo-temp\/#Cooking_flavorful_chicken_thighs\" >Cucinare cosce di pollo saporite<\/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\/petto-di-pollo-temp\/#Conclusion\" >Conclusione<\/a><\/li><\/ul><\/nav><\/div>\n<h3><span class=\"ez-toc-section\" id=\"Chicken_internal_temp_%E2%80%93_level_of_doneness_for_white_meat_and_dark_meat\"><\/span><span style=\"color: #ff9900;\">Temperatura interna del pollo: livello di cottura per la carne bianca e la carne scura<\/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_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-3\" style=\"--awb-text-transform:none;\"><p>Secondo l&#039;USDA, la temperatura minima corretta per la cottura del pollo \u00e8 di 74 \u00b0C (165 \u00b0F). Quando si cucina la carne bianca del pollo (petto di pollo), si consiglia di raggiungere questa temperatura minima. Utilizzare un termometro per carne affidabile a lettura istantanea per controllare la temperatura interna del petto di pollo. Toglierlo dalla griglia a 72 \u00b0C (162 \u00b0F) e lasciare che la cottura di riporto si completi. Durante questo periodo, la temperatura salir\u00e0 fino a raggiungere i 74 \u00b0C (165 \u00b0F).<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-3 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=\"1250\" height=\"512\" alt=\"Il segreto per cucinare il tacchino perfetto\" title=\"Il segreto per cucinare il tacchino perfetto\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/The-Secret-to-Cooking-the-Perfect-Turkey-e1643102639451.jpg\" class=\"img-responsive wp-image-6087\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/The-Secret-to-Cooking-the-Perfect-Turkey-e1643102639451-200x82.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/The-Secret-to-Cooking-the-Perfect-Turkey-e1643102639451-400x164.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/The-Secret-to-Cooking-the-Perfect-Turkey-e1643102639451-600x246.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/The-Secret-to-Cooking-the-Perfect-Turkey-e1643102639451-800x328.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/The-Secret-to-Cooking-the-Perfect-Turkey-e1643102639451-1200x492.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/The-Secret-to-Cooking-the-Perfect-Turkey-e1643102639451.jpg 1250w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 800px\" \/><\/span><\/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-4\" style=\"--awb-text-transform:none;\"><p>Quando si cucinano le parti pi\u00f9 scure del pollo, \u00e8 necessario superare i 74 \u00b0C per raggiungere il livello di cottura desiderato. Se si desidera che queste parti abbiano un sapore migliore, assicurarsi di impostare una temperatura compresa tra 79 \u00b0C e 82 \u00b0C. Le cosce hanno pi\u00f9 tessuto connettivo. Pertanto, se vengono cotte al minimo consentito, <a href=\"https:\/\/www.chefstemp.com\/it\/temperatura-interna-del-pollo\/\"><strong><u><b>temperatura interna del pollo<\/b><\/u><\/strong><u>\u00a0<\/u><\/a>A una temperatura di 74 \u00b0C (165 \u00b0F), otterrai una consistenza dura e gommosa. L&#039;intervallo di temperatura pi\u00f9 elevato, da 79 \u00b0C (175 \u00b0F) a 82 \u00b0C (180 \u00b0F), garantir\u00e0 una carne morbida e succosa.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-5 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-5\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Cooked_chicken_temp_if_you_roast_your_bird\"><\/span><span style=\"color: #ff9900;\">Temperatura del pollo cotto se arrostisci il tuo uccello<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\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-6\" style=\"--awb-text-transform:none;\"><p>Per cucinare un pollo arrosto perfetto, seguite i semplici passaggi indicati di seguito:<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-7 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-7\" style=\"--awb-text-transform:none;\"><p><span style=\"color: #ffffff;\">\u2026<\/span><\/p>\n<\/div><div class=\"fusion-text fusion-text-8\" style=\"--awb-text-transform:none;\"><p><span style=\"color: #ffffff;\">\u2026<\/span><\/p>\n<\/div><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=\"700\" height=\"466\" alt=\"effetti dell&#039;iniezione di carne prima di affumicarla o di fare il barbecue\" title=\"beneficio dell&#039;iniezione di carne\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/benefit-of-injecting-meat.jpg\" class=\"img-responsive wp-image-5576\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/benefit-of-injecting-meat-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/benefit-of-injecting-meat-400x266.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/benefit-of-injecting-meat-600x399.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/benefit-of-injecting-meat.jpg 700w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 700px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-8 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-9\" style=\"--awb-text-transform:none;\"><ul>\n<li>Abbassare la temperatura del forno a 260\u00b0C (500\u00b0F).<\/li>\n<li>Se il pollo \u00e8 pronto, mettetelo in una padella.<\/li>\n<li>Conditelo con pepe, sale e, se lo desiderate, con le spezie che preferite.<\/li>\n<li>Inserisci un termometro elettronico per carne nella parte pi\u00f9 spessa del petto di pollo. Assicurati di scegliere un termometro a sonda come quello mostrato nell&#039;immagine seguente.<\/li>\n<li>Impostare l&#039;allarme del termometro a 162 \u00b0F (72 \u00b0C).<\/li>\n<li>Mettere il pollo nel forno e abbassare la temperatura a 177\u00b0C (350\u00b0F).<\/li>\n<li>Lasciate cuocere per novanta minuti. L&#039;allarme suoner\u00e0 per avvisarvi.<\/li>\n<li>Togliete il petto di pollo dal forno. Lasciatelo riposare per trenta minuti con il termometro a sonda ancora attaccato.<\/li>\n<li>Tagliate e servite il vostro succulento petto di pollo arrosto.<\/li>\n<\/ul>\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-10\" style=\"--awb-text-transform:none;\"><p>Quando lasci riposare la carne, la temperatura del petto di pollo salir\u00e0 sopra i 74 \u00b0C per pi\u00f9 di otto minuti. Le zone pi\u00f9 scure della carne avranno una temperatura di circa 93 \u00b0C. Dopo trenta minuti, il termometro a sonda per carne indicher\u00e0 49 \u00b0C. \u00c8 un buon segno: il tuo pollo tenero e succoso \u00e8 pronto per essere tagliato.<\/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-11\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Use_a_digital_food_thermometer_to_fry_chicken_breast_and_thighs\"><\/span><span style=\"color: #ff9900;\">Utilizzare un termometro digitale per alimenti per friggere il petto e le cosce di pollo<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-11 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-12\" style=\"--awb-text-transform:none;\"><p>Come cucinare il miglior pollo fritto? Per prima cosa, scegli un pollo sano. Puoi acquistarlo intero o a pezzi. \u00c8 pi\u00f9 saggio acquistare il pollo intero e tagliarlo a pezzi a casa. I pezzi di pollo che devi friggere sono il petto e le cosce. Il resto del corpo del pollo pu\u00f2 essere utilizzato per preparare una deliziosa zuppa. Per iniziare a preparare il petto e le cosce di pollo per la frittura, procedi come segue:<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-12 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-13\" style=\"--awb-text-transform:none;\"><ul>\n<li>Condire il petto e le cosce di pollo con il condimento.<\/li>\n<li>Preparate una miscela di farina e spezie e usatela per ricoprire la carne.<\/li>\n<li>Scaldare l&#039;olio da cucina in una padella resistente sul fornello.<\/li>\n<li>Quindi, mettete il petto e le cosce di pollo nell&#039;olio caldo.<\/li>\n<li>Quando il lato della pelle rivolto verso l&#039;olio diventa dorato, girare la carne per far cuocere l&#039;altro lato.<\/li>\n<li>Le cosce non sono spesse quanto il petto di pollo. Quindi \u00e8 necessario raggiungere una temperatura interna del pollo compresa tra 79\u00b0C e 82\u00b0C.<\/li>\n<li>Lasciate cuocere il petto di pollo fino a raggiungere una temperatura interna minima di 74 \u00b0C. A quel punto, sar\u00e0 dorato. Potete terminare la cottura in forno a 177 \u00b0C se desiderate una carne morbida, succosa e croccante. Per leggere correttamente questa temperatura, scegliete il nostro termometro Chefstemp Finaltouch X10.<\/li>\n<li>Dopo aver lasciato riposare il pollo fritto, puoi servirlo con qualsiasi altro ingrediente tu voglia.<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-13 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-14\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"How_to_cook_boneless_and_skinless_chicken_breast\"><\/span><span style=\"color: #ff9900;\">Come cucinare il petto di pollo disossato e senza pelle?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-14 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-15\" style=\"--awb-text-transform:none;\"><p>Ti piace il pollo umido, tenero e saporito? Se s\u00ec, rosolalo in padella e poi lascialo sobbollire. Gli ingredienti che ti servono sono:\u00a0<a href=\"https:\/\/www.chefstemp.com\/it\/il-miglior-termometro-digitale-a-lettura-istantanea-per-carne\/\"><strong><u><b>miglior termometro per carne a lettura istantanea<\/b><\/u><\/strong><\/a>, una padella con coperchio, un petto di pollo disossato e senza pelle e condimenti. Ecco i semplici passaggi che seguono:<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-15 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-16\" style=\"--awb-text-transform:none;\"><ul>\n<li>Condite il petto di pollo con sale e pepe. Ad alcuni piace aggiungere anche delle spezie. Potete cospargere la carne con un po&#039; di spezie.<\/li>\n<li>Scalda l&#039;olio nella padella a fuoco medio-alto. Quando \u00e8 abbastanza caldo, ungi leggermente il pollo con uno spray da cucina. In alternativa, puoi usare un po&#039; d&#039;olio per ungerlo.<\/li>\n<li>Mettere il petto di pollo nella padella e cuocere finch\u00e9 un lato non diventa dorato. Girare il petto per rosolare anche l&#039;altro lato.<\/li>\n<li>Aggiungere acqua nella pentola fino a circa 1,2 cm di altezza. Abbassare la fiamma a media e lasciare cuocere il petto per 5-8 minuti. Se il petto di pollo \u00e8 pi\u00f9 grande, lasciarlo cuocere per qualche altro minuto.<\/li>\n<li>Inserisci il miglior termometro per carne<strong><b>\u00a0<\/b><\/strong>nel petto di pollo. Assicurati che la temperatura sia di 165 \u00b0F (74 \u00b0C).<strong><b>\u00a0<\/b><\/strong>Toglietelo e lasciatelo riposare per circa cinque minuti. Servite il petto di pollo.<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-16 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-3 hover-type-none\"><img decoding=\"async\" width=\"1017\" height=\"806\" alt=\"chefstemp pocket pro 1\" title=\"chefstemp pocket pro 1\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/08\/chefstemp-pocket-pro-1-e1643078673323.png\" class=\"img-responsive wp-image-5415\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/08\/chefstemp-pocket-pro-1-e1643078673323-200x159.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/08\/chefstemp-pocket-pro-1-e1643078673323-400x317.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/08\/chefstemp-pocket-pro-1-e1643078673323-600x476.png 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/08\/chefstemp-pocket-pro-1-e1643078673323-800x634.png 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/08\/chefstemp-pocket-pro-1-e1643078673323.png 1017w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 800px\" \/><\/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-17\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Cooking_flavorful_chicken_thighs\"><\/span><span style=\"color: #ff9900;\">Cucinare cosce di pollo saporite<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\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-18\" style=\"--awb-text-transform:none;\"><p>Una volta tolta la carne dal frigorifero, lasciatela a temperatura ambiente per circa venti minuti. Questo serve per evitare una cottura non uniforme e dura. Un altro aspetto da considerare quando si cucinano le cosce \u00e8 che la pelle deve essere asciutta. Quindi, asciugate le cosce di pollo con un tovagliolo di carta. Ora potete procedere in questo modo:<\/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-19\" style=\"--awb-text-transform:none;\"><ul>\n<li>Condite le cosce di pollo con paprika e sale. Potete aggiungere anche del pepe di Cayenna.<\/li>\n<li>Mettete una padella di ghisa di grandi dimensioni a fuoco medio-alto. Aggiungete due cucchiai di olio e preriscaldatela per due minuti.<\/li>\n<li>Aggiungere le cosce di pollo con la pelle rivolta verso il basso e cuocerle per otto minuti.<\/li>\n<li>Prendete la teglia e mettetela in forno. Lasciate cuocere le cosce per nove minuti. Giratele e lasciatele cuocere per tre minuti.<\/li>\n<li>Togliere il pollo dal forno quando la temperatura indicata sul <a href=\"https:\/\/www.chefstemp.com\/it\/tipi-di-termometri\/\"><u>termometro da cucina <\/u><\/a>\u00e8 compresa tra 170 \u00b0F (77 \u00b0C) e 180 \u00b0F (82 \u00b0C).<\/li>\n<li>Lasciate riposare per cinque minuti e poi servite con il riso.<\/li>\n<\/ul>\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-20\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span><span style=\"color: #ff9900;\">Conclusione<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\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-21\" style=\"--awb-text-transform:none;\"><p>Siamo giunti alla fine di questo articolo. Abbiamo condiviso alcune ricette che potete provare quando volete arrostire o friggere petti e cosce di pollo. In ogni caso, assicuratevi di controllare la temperatura interna del pollo durante la cottura. Questo vi garantir\u00e0 di servire un pezzo di carne di pollo deliziosa e sicura. Utilizzate il miglior termometro per alimenti per rilevare la temperatura. Nessuno pu\u00f2 competere con i termometri Chefstemp che vedete in questo articolo, quindi sceglietene uno.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":6112,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40],"tags":[815,739,668,813,309,545,811,810,734,769,814,812],"class_list":["post-6108","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","tag-best-instant-read-meat-thermometer","tag-breast","tag-chicken","tag-dark-meat","tag-digital-food-thermometer","tag-doneness","tag-fried-chicken","tag-fry-thighs","tag-internal-temp","tag-roast","tag-skinless-chicken-breast","tag-white-meat"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/6108","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=6108"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/6108\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media\/6112"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media?parent=6108"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/categories?post=6108"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/tags?post=6108"}],"curies":[{"name":"parola chiave","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}