{"id":6833,"date":"2022-03-25T08:00:33","date_gmt":"2022-03-25T00:00:33","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=6833"},"modified":"2022-05-10T18:06:07","modified_gmt":"2022-05-10T10:06:07","slug":"excellent-grilling-experience","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/it\/eccellente-esperienza-di-grigliata\/","title":{"rendered":"Il segreto per un&#039;esperienza di grigliata eccellente"},"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>Hai mai provato una sensazione di bollicine alla vista di un barbecue ben cotto e succoso?<\/p>\n<p>\u00c8 paradisiaco.<\/p>\n<p>I tuoi denti si affannano per un boccone e non vedi l&#039;ora di assaggiarlo. Queste bistecche dall&#039;aspetto delizioso sfilano sullo schermo della tua TV o nei migliori ristoranti di barbecue della citt\u00e0, mentre tu lotti contro i molteplici tentativi falliti di replicarle sulla griglia del tuo giardino.<\/p>\n<p>E se riuscissi a padroneggiare la griglia e a ricreare un piatto BBQ simile, degno di un premio?<\/p>\n<p>Beh, puoi farlo.<\/p>\n<p>Grigliare non \u00e8 una scienza missilistica, ma ci sono semplici regole inderogabili. Una bistecca eccezionale sarebbe sempre una missione impossibile senza i piccoli e indispensabili segreti della grigliatura.<\/p>\n<p>Di seguito, vi sveleremo il segreto per un barbecue perfetto. Pronti a scoprire i segreti?<\/p>\n<p>Andiamo avanti.<\/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-69d32cf364750\" 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-69d32cf364750\"  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\/eccellente-esperienza-di-grigliata\/#Tips_for_Successful_BBQ_Cookouts_500\" >Suggerimenti per grigliate di successo (500)<\/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\/eccellente-esperienza-di-grigliata\/#Spot_Checking_Meat_Temperature_What_You_Need_to_Know\" >Controllo a campione della temperatura della carne: cosa devi sapere<\/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\/eccellente-esperienza-di-grigliata\/#Even_Cooked_Meat_Deserves_Rest\" >Anche la carne cotta merita riposo<\/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\/eccellente-esperienza-di-grigliata\/#Carryover_Cooking_What_Happens_During_the_Rest_Period\" >Cottura di riporto: cosa succede durante il periodo di riposo?<\/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\/eccellente-esperienza-di-grigliata\/#Beyond_The_Temp_Basics_of_Grilling_Unveiled\" >Oltre la temperatura: svelate le basi della grigliatura<\/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\/eccellente-esperienza-di-grigliata\/#Conclusion\" >Conclusione<\/a><\/li><\/ul><\/nav><\/div>\n<h3><span class=\"ez-toc-section\" id=\"Tips_for_Successful_BBQ_Cookouts_500\"><\/span><span style=\"color: #ff9900;\">Suggerimenti per grigliate di successo (500)<\/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>Tecnicamente, i termometri hanno un prezzo. Ma il loro ruolo nel ottenere una bistecca ricca e succulenta \u00e8 inestimabile.<\/p>\n<p>UN <a href=\"https:\/\/www.chefstemp.com\/it\/grigliate-in-giardino-temperatura\/\"><u>termometro a lettura istantanea<\/u><\/a>\u00a0\u00e8 un requisito fondamentale per la cottura alla griglia. Hai mai provato a determinare il grado di cottura di una carne con le mani? Quel metodo puzza di imprecisione.<\/p>\n<p>Tagliare la carne non \u00e8 la soluzione migliore.<\/p>\n<p>Per un risultato incontaminato, utilizzare un termometro per carne.<\/p>\n<p>Oppure, ancora meglio, usate un termometro per carne affidabile, perch\u00e9 un termometro scadente \u00e8 efficace quanto usare le dita!<\/p>\n<p>Un termometro di cui fidarsi per le vostre grigliate in giardino \u00e8 il termometro a lettura istantanea ChefsTemp Finaltouch X10. Offre la precisione e il display nitido necessari per un barbecue ben cotto.<\/p>\n<p>Vuoi grigliare come un professionista? Prendi un termometro.<\/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=\"1024\" height=\"989\" alt=\"ChefsTemp Finaltouch X10 05\" title=\"ChefsTemp Finaltouch X10 05\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Finaltouch-X10-05-scaled-e1644573191485-1024x989.jpg\" class=\"img-responsive wp-image-6691\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Finaltouch-X10-05-scaled-e1644573191485-200x193.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Finaltouch-X10-05-scaled-e1644573191485-400x386.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Finaltouch-X10-05-scaled-e1644573191485-600x580.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Finaltouch-X10-05-scaled-e1644573191485-800x773.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Finaltouch-X10-05-scaled-e1644573191485-1200x1159.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Finaltouch-X10-05-scaled-e1644573191485.jpg 1920w\" 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;\"><h3><span class=\"ez-toc-section\" id=\"Spot_Checking_Meat_Temperature_What_You_Need_to_Know\"><\/span><span style=\"color: #ff9900;\">Controllo a campione della temperatura della carne: cosa devi sapere<\/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-5\" style=\"--awb-text-transform:none;\"><p>La bistecca poco cotta \u00e8 una storia familiare. Se hai provato a grigliarla senza termometro, probabilmente ti \u00e8 capitato di averne avuta la giusta dose.<\/p>\n<p>Ma questo fatto rende la vista della carne tagliata a fette rosa (non cotta) meno deludente. E anche adottando il metodo di cottura a bassa temperatura e a fuoco lento, non si pu\u00f2 sfuggire alla piaga della carne rosa.<\/p>\n<p>Dove sbagli?<\/p>\n<p>La carne \u00e8 composta da 75% di acqua. Questa informazione \u00e8 la causa del tuo dilemma.<\/p>\n<p>Come?<\/p>\n<p>Con il calore concentrato, \u00e8 possibile ottenere una crosta di carne acromatica durante la cottura. Questa \u00e8 la parte pi\u00f9 semplice, perch\u00e9 la superficie della carne \u00e8 uno straordinario assorbitore di calore.<\/p>\n<p>Sfortunatamente, il nucleo non \u00e8 altrettanto ricettivo.<\/p>\n<p>Per ottenere una carne completamente cotta, il calore diretto della griglia deve diffondersi oltre la crosta fino al cuore.<\/p>\n<p>Tuttavia, il gradiente di temperatura tra la superficie della carne e il centro termico \u00e8 enorme. Livellare questo gradiente \u00e8 il punto in cui la maggior parte dei barbecue amatoriali fallisce.<\/p>\n<p>Riscaldare la carne per diffondere il calore con forza al centro non fa altro che accumulare pi\u00f9 energia in superficie. Ecco perch\u00e9 in una bistecca si crea una magica combinazione di cotto troppo e poco cotto.<\/p>\n<p>Come si possono aggirare queste scarse propriet\u00e0 termiche per ottenere una cucina appetitosa?<\/p>\n<p>Cucinare con il <a href=\"https:\/\/www.chefstemp.com\/it\/tabella-delle-temperature-della-carne-di-pollo-alla-griglia\/\"><u>temperatura migliore<\/u><\/a>\u00a0e controllare a campione con un termometro a lettura istantanea.<\/p>\n<p>Come si fa a verificare a campione per sapere esattamente quando l&#039;energia termica si diffonde verso il nucleo?<\/p>\n<p>Utilizzando un paio di pinze, solleva la carne e inserisci la sonda termica oltre il cuore della carne. Noterai una graduale diminuzione della temperatura man mano che la sonda penetra al centro. Saprai che \u00e8 il momento di estrarre la carne quando la temperatura pi\u00f9 bassa al centro raggiunge il tuo <a href=\"https:\/\/www.chefstemp.com\/it\/spuntini-veloci\/\"><u>temperatura preferita.<\/u><\/a><\/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-6\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Even_Cooked_Meat_Deserves_Rest\"><\/span><span style=\"color: #ff9900;\">Anche la carne cotta merita riposo<\/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_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-2 hover-type-none\"><img decoding=\"async\" width=\"625\" height=\"417\" alt=\"Anche la carne cotta merita riposo\" title=\"Anche la carne cotta merita riposo\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/Even-Cooked-Meat-Deserves-Rest.png\" class=\"img-responsive wp-image-6836\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/Even-Cooked-Meat-Deserves-Rest-200x133.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/Even-Cooked-Meat-Deserves-Rest-400x267.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/Even-Cooked-Meat-Deserves-Rest-600x400.png 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/Even-Cooked-Meat-Deserves-Rest.png 625w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 625px\" \/><\/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-7\" style=\"--awb-text-transform:none;\"><p>Una bella bistecca attira le posate come lo zucchero attira le formiche. Ma per quanto appetitosa possa sembrare, potrete assaporarne meglio la succosit\u00e0 quando la lascerete riposare.<\/p>\n<p>Lasciare riposare la carne dopo la cottura favorisce la ridistribuzione dei succhi. Questo favorisce il rilassamento delle proteine della carne, contribuendo a mantenere la consistenza umida. Il periodo di riposo dipende dallo spessore della carne: pezzi pi\u00f9 grandi richiedono un riposo pi\u00f9 lungo.<\/p>\n<p>In genere, per\u00f2, il tempo di riposo varia dai 5 ai 15 minuti.<\/p>\n<p><em><i>Consiglio: non affettare la carne mentre aspetti. Lasciala intatta.<\/i><\/em><\/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-8\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Carryover_Cooking_What_Happens_During_the_Rest_Period\"><\/span><span style=\"color: #ff9900;\">Cottura di riporto: cosa succede durante il periodo di riposo?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-10 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;\"><p>Ricordate l&#039;energia termica accumulata che si trasferisce gradualmente al cuore della carne attraverso l&#039;esterno? Non cessa quando si smette di grigliare. La carne continua a cercare l&#039;equilibrio.<\/p>\n<p>Di conseguenza, il calore intrappolato all&#039;esterno della carne continua a penetrare all&#039;interno, mentre una parte si disperde nell&#039;aria.<\/p>\n<p>Pertanto, il calore interno aumenta dopo aver smesso di grigliare: questo fenomeno \u00e8 la cottura di riporto.<\/p>\n<p>Per una cottura al barbecue accurata, dovresti considerare la cottura a riporto. Dovrai lasciare la carne leggermente scotta per evitare una cottura eccessiva. 1,7-2,8 \u00b0C in meno rispetto al grado di cottura richiesto sono sufficienti per bistecche e hamburger, mentre per arrosti di grandi dimensioni \u00e8 necessario un grado di cottura pi\u00f9 corto di 5,6-8,3 \u00b0C.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-11 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=\"625\" height=\"417\" alt=\"Cosa succede durante il periodo di riposo\" title=\"Cosa succede durante il periodo di riposo\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/What-Happens-During-The-Rest-Period.png\" class=\"img-responsive wp-image-6839\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/What-Happens-During-The-Rest-Period-200x133.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/What-Happens-During-The-Rest-Period-400x267.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/What-Happens-During-The-Rest-Period-600x400.png 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/What-Happens-During-The-Rest-Period.png 625w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 625px\" \/><\/span><\/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-10\" style=\"--awb-text-transform:none;\"><p>La temperatura alla quale si raggiunge la cottura completa quando si estrae la carne \u00e8 la temperatura di estrazione.<\/p>\n<p>La cottura di mantenimento e la temperatura di estrazione sono entrambi fondamentali per ottenere costolette cotte alla perfezione.<\/p>\n<p>Con questi consigli le vostre bistecche saranno fenomenali!<\/p>\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-11\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Beyond_The_Temp_Basics_of_Grilling_Unveiled\"><\/span><span style=\"color: #ff9900;\">Oltre la temperatura: svelate le basi della grigliatura<\/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-12\" style=\"--awb-text-transform:none;\"><h4><span style=\"color: #ff9900;\">Pulisci e preriscalda la griglia<\/span><\/h4>\n<\/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-13\" style=\"--awb-text-transform:none;\"><p>Preriscaldare la griglia \u00e8 un modo rapido per pulirla. Il calore ammorbidisce i residui delle griglie precedenti, che possono essere rimossi con una spazzola.<\/p>\n<p>\u00c8 come dire di non grigliare gli avanzi salati del tuo succoso petto di pollo con il tuo nuovo salmone al barbecue. Punta a un sapore di barbecue incontaminato con una griglia pulita.<\/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-14\" style=\"--awb-text-transform:none;\"><h4><span style=\"color: #ff9900;\">Marinare e condire generosamente<\/span><\/h4>\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-15\" style=\"--awb-text-transform:none;\"><p>Questi due processi costituiscono il fulcro di una grigliata perfetta. \u00c8 cos\u00ec che si mantengono umide la carne o le verdure durante la cottura. La carne spessa o il pollame intero richiedono quasi il doppio del condimento rispetto alla carne di media stagionatura. Questo \u00e8 fondamentale per ottenere quel sapore sapido che ti fa venire voglia di mangiarne ancora.<\/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-16\" style=\"--awb-text-transform:none;\"><h4><span style=\"color: #ff9900;\">Non controllare ripetutamente la temperatura<\/span><\/h4>\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-17\" style=\"--awb-text-transform:none;\"><p>Controllare la cottura \u00e8 essenziale. Ma aprire ripetutamente la griglia ostacoler\u00e0 la cottura. Dategli tempo.<\/p>\n<p>Controllare la cottura con un termometro e condire la carne con altra salsa.<\/p>\n<p><em>Consiglio: non forare la carne pi\u00f9 volte. Potresti perdere umidit\u00e0 e sapore. Nessuno vuole un barbecue asciutto e insapore.<\/em><\/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-18\" style=\"--awb-text-transform:none;\"><h4><span style=\"color: #ff9900;\">Non appiattire la carne<\/span><\/h4>\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-19\" style=\"--awb-text-transform:none;\"><p>Appiattire la carne e schiacciarla \u00e8 allettante. Il crepitio che accompagna le fiammelle ogni volta che la si schiaccia ti fa sentire un maestro della griglia. Francamente, stai alterando l&#039;umidit\u00e0 e il sapore.<\/p>\n<p>Schiacciare la carne ne far\u00e0 scolare l&#039;umidit\u00e0 e il grasso. Sappiamo che non hai intenzione di spremere la carne per farne uscire la succosit\u00e0, quindi non schiacciarla!<\/p>\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-20\" style=\"--awb-text-transform:none;\"><h4><span style=\"color: #ff9900;\">Pratico flacone spray<\/span><\/h4>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-23 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>Non riusciamo a pensare a un modo migliore per carbonizzare le vostre delizie alla griglia che bruciarle! Le fiamme rovineranno la consistenza della vostra bistecca. Quindi, tenete a portata di mano un flacone spray pieno d&#039;acqua. Una volta che le fiamme si saranno spente, spegnetele senza alterare il calore.<\/p>\n<\/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-22\" style=\"--awb-text-transform:none;\"><h4><span style=\"color: #ff9900;\">Quel sapore particolare \u00e8 la glassa!<\/span><\/h4>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-25 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-23\" style=\"--awb-text-transform:none;\"><p>La maggior parte delle bistecche professionali ha un aspetto sontuoso e lucido. Oltre all&#039;aspetto invitante, si cela un sapore burroso e saporito, distinto ma definito. Il sapore si fonde cos\u00ec bene con il condimento che \u00e8 impossibile distinguerlo.<\/p>\n<p>Signore e signori, questo \u00e8 il segreto nascosto della glassa.<\/p>\n<p>Glassate la bistecca durante la cottura o subito dopo. Una glassa di marmellata fusa funziona come per magia.<\/p>\n<p><em>Consiglio da professionista: imburrare la bistecca subito dopo averla grigliata la inumidisce, funge da glassa e le conferisce un sapore particolare e saporito. Dopodich\u00e9, rilassati e fatti fare qualche domanda sul tuo ingrediente segreto.<\/em><\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-26 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-24\" 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-27 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-25\" style=\"--awb-text-transform:none;\"><p>Vuoi grigliare come un professionista? Questi consigli ti aiuteranno a ottenere risultati eccellenti. Non esitare a organizzare una grigliata in giardino. Perch\u00e9 con questi segreti, avrai tutto sotto controllo.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":6856,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40],"tags":[646,636,584,642,648,342,637,645,343,647,644,641,639,643,349,640,638],"class_list":["post-6833","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","tag-avoid-overcooking","tag-carryover-cooking","tag-check-temperature","tag-finaltouch-x10","tag-glaze","tag-grill","tag-grilling-experience","tag-heating-meat","tag-instant-read-thermometer","tag-marinate-and-season","tag-meat-temperature","tag-meats-doneness","tag-secrets-of-grilling","tag-spot-checking","tag-steak","tag-tips-for-bbq-cookouts","tag-well-cooked-juicy-barbeque"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/6833","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=6833"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/6833\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media\/6856"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media?parent=6833"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/categories?post=6833"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/tags?post=6833"}],"curies":[{"name":"parola chiave","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}