{"id":6422,"date":"2022-03-17T10:56:24","date_gmt":"2022-03-17T02:56:24","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=6422"},"modified":"2022-05-10T18:09:54","modified_gmt":"2022-05-10T10:09:54","slug":"use-a-meat-thermometer","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/it\/utilizzare-un-termometro-per-carne\/","title":{"rendered":"Termometri da cucina: come usare un termometro per carne"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\" style=\"--awb-text-transform:none;\"><p>Le costolette di prosciutto al miele sono un piatto tipico americano che pu\u00f2 essere cucinato affumicando, grigliando o al forno. Tuttavia, il metodo di affumicatura a caldo, sebbene lento, \u00e8 considerato il migliore in quanto esalta il sapore naturale del fumo, aromatizzato con erbe o spezie a scelta. Approfondiremo l&#039;argomento nella parte dedicata alla ricetta. Dato che ci concentreremo sulle costolette di prosciutto al miele, vediamo come utilizzare un termometro per carne durante l&#039;affumicatura.<\/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-69d2e8f10dbdd\" 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-69d2e8f10dbdd\"  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\/utilizzare-un-termometro-per-carne\/#The_Purpose_of_a_Meat_Thermometer_When_Smoking_Meat\" >Lo scopo di un termometro per carne quando si affumica la carne<\/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\/utilizzare-un-termometro-per-carne\/#Best_Meat_Thermometer_When_Smoking_Meat\" >Il miglior termometro per carne quando si affumica la carne<\/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\/utilizzare-un-termometro-per-carne\/#How_to_Season_Ribs\" >Come condire le costine?<\/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\/utilizzare-un-termometro-per-carne\/#Final_Tips\" >Suggerimenti finali<\/a><\/li><\/ul><\/nav><\/div>\n<h3><span class=\"ez-toc-section\" id=\"The_Purpose_of_a_Meat_Thermometer_When_Smoking_Meat\"><\/span><span style=\"color: #ff9900;\">Lo scopo di un termometro per carne quando si affumica la carne<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-3\" style=\"--awb-text-transform:none;\"><p>Raggiungere la temperatura giusta in cottura a caso pu\u00f2 essere imprevedibile, compromettendo il sapore del cibo o addirittura mettendo a rischio la salute dei propri cari. Un termometro digitale per alimenti dovrebbe quindi essere considerato uno strumento necessario in cucina, poich\u00e9 vi aiuter\u00e0 a cuocere bistecche di manzo, petti di pollo, costolette di maiale, filetti di pesce o qualsiasi altro piatto della vostra cucina preferita alla temperatura giusta ogni volta.<\/p>\n<p>La temperatura ideale per affumicare la carne dipende interamente dal tipo di carne che si desidera affumicare. Di seguito sono riportati alcuni modi in cui la temperatura varia a seconda del metodo di affumicatura ed esempi di carne affumicata a diverse temperature:<\/p>\n<ul>\n<li>L&#039;affumicatura a freddo avviene a temperature comprese tra 57 e 66 \u00b0C (135-150 \u00b0F) e un buon esempio che si adatta perfettamente a questo metodo \u00e8 il pesce.<\/li>\n<li>L&#039;affumicatura a bassa temperatura avviene tra 66 e 79 \u00b0C (150-175 \u00b0F) e un esempio perfetto \u00e8 l&#039;affumicatura. Viene utilizzata pi\u00f9 per disidratare che per affumicare.<\/li>\n<li>L&#039;affumicatura a temperature pi\u00f9 elevate avviene tra 175 e 275 \u2109 (79 e 135 \u2103); un buon esempio \u00e8 il petto e il prosciutto.<\/li>\n<li>La temperatura ideale per l&#039;affumicatura \u00e8 compresa tra 200 e 225 \u00b0F (93 e 107 \u00b0C) e ci\u00f2 consente l&#039;aromatizzazione del fumo e la scomposizione dei tessuti, aumentando la tenerezza della carne.<\/li>\n<\/ul>\n<p>\u00c8 importante notare che l&#039;affumicatura \u00e8 un processo lento che richiede molta pazienza. Aprire l&#039;affumicatore quando la carne non \u00e8 ancora cotta pu\u00f2 far fuoriuscire il fumo, prolungando cos\u00ec il processo.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-3 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-4\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Best_Meat_Thermometer_When_Smoking_Meat\"><\/span><span style=\"color: #ff9900;\">Il miglior termometro per carne quando si affumica la carne<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-4 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-5\" style=\"--awb-text-transform:none;\"><p>Con una sonda multipla <a href=\"https:\/\/www.chefstemp.com\/it\/termometro-a-lettura-istantanea\/\"><u>termometro remoto<\/u><\/a> Come ChefsTemp Quad XPro, puoi monitorare fino a tre cotture contemporaneamente senza dover cambiare modalit\u00e0 di cottura. Una volta impostate le temperature corrette, puoi monitorarle a distanza grazie a un allarme che suona al raggiungimento della temperatura desiderata. Grazie a questi suggerimenti sulla temperatura, ora possiamo cucinare delle perfette costolette di prosciutto al miele in tutta comodit\u00e0, come segue:<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-5 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-1 hover-type-none\"><img decoding=\"async\" width=\"547\" height=\"354\" alt=\"ChefsTemp Quad XPro\" title=\"ChefsTemp Quad XPro\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/best-meat-thermometer.png\" class=\"img-responsive wp-image-6423\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-6 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-6\" style=\"--awb-text-transform:none;\"><p><strong>Ingredienti per le costolette di prosciutto al miele<\/strong><\/p>\n<ul>\n<li>8 libbre di costine di maiale baby back<\/li>\n<li>1 tazza di miele<\/li>\n<li>\u00bc di tazza di zucchero di canna compatto<\/li>\n<li>\u00bc di tazza di zucchero bianco<\/li>\n<li>1 tazza di sale rosa per la salatura<\/li>\n<li>1 tazza di sale grosso (marino o kosher)<\/li>\n<li>2 cucchiai di pepe bianco macinato<\/li>\n<li>2 cucchiai di pepe nero macinato<\/li>\n<li>2 cucchiai di cipolla in polvere<\/li>\n<li>1 cucchiaio di aglio in polvere<\/li>\n<li>1 cucchiaio di peperoncino in polvere<\/li>\n<li>1 cucchiaio di paprika macinata<\/li>\n<li>1 cucchiaio di cumino macinato<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-7 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-7\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"How_to_Season_Ribs\"><\/span><span style=\"color: #ff9900;\">Come condire le costine?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-8 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-8\" style=\"--awb-text-transform:none;\"><p><strong>Fase 1<\/strong>: Mescolare tutte le spezie in una grande ciotola contenente acqua calda e sbattere fino a quando non si saranno sciolte per creare la salamoia. Aggiungere acqua fredda e lasciare raffreddare a temperatura ambiente.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-9 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-9\" style=\"--awb-text-transform:none;\"><p><strong>Fase 2:<\/strong> Girate le costine sul dorso per rimuovere la membrana (una sottile pellicola bianca che ricopre le ossa). Potete usare un coltello per strappare facilmente la membrana.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-10 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-10\" style=\"--awb-text-transform:none;\"><p><strong>Fase 3:<\/strong> Disponete le costine in una ciotola abbastanza grande da contenerle. Versateci sopra la salamoia e coprite la ciotola con pellicola trasparente. Lasciatele in frigorifero per 24-48 ore affinch\u00e9 la salamoia e la stagionatura si svolgano in modo uniforme. Questo processo conferisce loro un colore inconfondibile e un sapore di miele e prosciutto.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-11 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-2 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"183\" alt=\"carne 1\" title=\"carne 1\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-1-e1644308732821-300x183.png\" class=\"img-responsive wp-image-6431\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-1-e1644308732821-200x122.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-1-e1644308732821-400x244.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-1-e1644308732821.png 497w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-12 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-3 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"181\" alt=\"carne 2\" title=\"carne 2\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-2-e1644308359828-300x181.png\" class=\"img-responsive wp-image-6432\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-2-e1644308359828-200x120.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-2-e1644308359828-400x241.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-2-e1644308359828.png 472w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-13 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-4 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"184\" alt=\"carne 3\" title=\"carne 3\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-3-e1644308458427-300x184.png\" class=\"img-responsive wp-image-6433\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-3-e1644308458427-200x123.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-3-e1644308458427-400x246.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-3-e1644308458427.png 578w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-14 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-5 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"184\" alt=\"carne 4\" title=\"carne 4\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-4-e1644309126594-300x184.png\" class=\"img-responsive wp-image-6451\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-4-e1644309126594-200x123.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-4-e1644309126594-400x246.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-4-e1644309126594.png 547w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-15 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-11\" style=\"--awb-text-transform:none;\"><p><strong>Fase 4<\/strong>: Togliere le costine dalla ciotola e asciugarle con carta assorbente, quindi metterle ad asciugare su una griglia.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-16 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-12\" style=\"--awb-text-transform:none;\"><p><strong>Fase 5<\/strong>: Prepara l&#039;affumicatore e preriscaldalo a una temperatura compresa tra 107 e 121 \u00b0C. Utilizza un termometro per affumicatore per monitorare la temperatura sulla griglia. Aggiungi la legna che preferisci o quella consigliata dal produttore dell&#039;affumicatore. Ricorda che il tipo di legna che utilizzi determina il sapore del fumo, che \u00e8 un ingrediente del sapore finale del tuo prosciutto. Assicurati di avere abbastanza legna per affumicare per 5 ore e oltre.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-17 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-13\" style=\"--awb-text-transform:none;\"><p><strong>Fase 6:<\/strong>\u00a0Posizionare le costine sulla griglia dell&#039;affumicatore, con l&#039;osso rivolto verso il basso. Chiudere il coperchio per 5-8 ore, aggiungendo legna sull&#039;affumicatore secondo necessit\u00e0. Utilizzare il miglior termometro a lettura istantanea per monitorare la temperatura. Utilizzare il telecomando per monitorare la temperatura invece di aprire e chiudere l&#039;affumicatore di tanto in tanto, poich\u00e9 ci\u00f2 rilascerebbe fumo e quindi abbasserebbe la temperatura. Assicurarsi che la carne sia al di sopra della <a href=\"https:\/\/www.chefstemp.com\/it\/zona-di-pericolo-di-temperatura\/\"><strong><u>zona di pericolo di temperatura<\/u><\/strong><\/a> che varia tra 5 e 57 \u00b0C (41 e 135 \u00b0F). L&#039;allarme sul termometro per affumicatori suoner\u00e0 quando la temperatura sar\u00e0 ottimale.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-18 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-14\" style=\"--awb-text-transform:none;\"><p><strong>Fase 7<\/strong>: Una volta cotta la carne, stendete un foglio di alluminio e versateci sopra un po&#039; di miele. Adagiate le costine di prosciutto al miele sul foglio e avvolgetele strettamente, quindi posizionatele con il lato rivolto verso il basso nell&#039;affumicatore aperto per 1 ora. Toglietele dall&#039;affumicatore e togliete il foglio. Le costine cotte alla perfezione tendono ad essere abbastanza tenere da poter essere separate con le dita e la carne si sar\u00e0 ritirata dalle estremit\u00e0 delle ossa di circa 1,2 cm.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-19 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-15\" style=\"--awb-text-transform:none;\"><p><strong>Fase 8<\/strong>: Tagliare le costine di prosciutto al miele e servirle a piacere.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-20 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-16\" style=\"--awb-text-transform:none;\"><p>Inizialmente, l&#039;affumicatura della carne era nota soprattutto per la sua capacit\u00e0 di conservarla, ma l&#039;affumicatura offre anche altri molteplici benefici. Tra questi:<\/p>\n<ul>\n<li>Aggiunge un sapore particolare alla carne grazie alla combinazione di legno e fumo, che le conferiscono un sapore naturale e ricco, pur mantenendo il sapore delle altre spezie.<\/li>\n<li>Il cibo affumicato \u00e8 ricco di nutrienti e povero di grassi, poich\u00e9 il processo non richiede grassi aggiuntivi e fa colare via i grassi in eccesso, lasciando un prodotto finale pi\u00f9 sano.<\/li>\n<li>La carne affumicata ha un aroma intenso e un irresistibile aspetto marrone che la rende ancora pi\u00f9 invitante.<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-21 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-17\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Final_Tips\"><\/span><span style=\"color: #ff9900;\">Suggerimenti 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-22 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-18\" style=\"--awb-text-transform:none;\"><p>Utilizzare un termometro per carne \u00e8 il modo migliore per ottenere un cibo squisito, affumicato e cotto alla perfezione per tutta la famiglia. Riduce al minimo i rischi per la salute causati da cibi poco cotti, che potrebbero essere contaminati da batteri nocivi che causano malattie.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":6457,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,308,88],"tags":[706,711,652,323,703,709,310,708,704,705,710,707,524],"class_list":["post-6422","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","category-food-thermometer","category-recipes","tag-american-cuisine","tag-best-meat-thermometer","tag-chefstemp-quad-xpro","tag-grilling","tag-honey-ham-ribs","tag-honey-ham-flavor","tag-meat-thermometer","tag-oven","tag-pork-ribs","tag-season-ribs","tag-smoker","tag-smoking","tag-smoking-meat"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/6422","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=6422"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/6422\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media\/6457"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media?parent=6422"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/categories?post=6422"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/tags?post=6422"}],"curies":[{"name":"parola chiave","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}