{"id":7250,"date":"2023-03-20T09:00:05","date_gmt":"2023-03-20T01:00:05","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=7250"},"modified":"2026-04-13T10:31:53","modified_gmt":"2026-04-13T02:31:53","slug":"steak-temperature-guide","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/it\/guida-alla-temperatura-della-bistecca\/","title":{"rendered":"Guida alla temperatura della bistecca: tutte le informazioni necessarie per una bistecca perfetta"},"content":{"rendered":"<p><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_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-1 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Tabella delle temperature delle bistecche ChefsTemp: cosa dicono i professionisti\" title=\"Tabella delle temperature delle bistecche ChefsTemp: cosa dicono i professionisti\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Steak-Temperature-Chart-What-do-the-Professionals-Say-1-1024x683.jpg\" class=\"img-responsive wp-image-7261\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Steak-Temperature-Chart-What-do-the-Professionals-Say-1-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Steak-Temperature-Chart-What-do-the-Professionals-Say-1-400x267.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Steak-Temperature-Chart-What-do-the-Professionals-Say-1-600x400.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Steak-Temperature-Chart-What-do-the-Professionals-Say-1-800x534.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Steak-Temperature-Chart-What-do-the-Professionals-Say-1-1200x800.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Steak-Temperature-Chart-What-do-the-Professionals-Say-1.jpg 1880w\" 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-1 fusion_builder_column_2_3 2_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:66.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.88%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.88%;--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 bistecche non sono il pasto di tutti i giorni. Sono i tagli di carne pi\u00f9 costosi che si possano ordinare in un ristorante di qualsiasi dimensione. Alcune persone ordinano la bistecca solo durante una cerimonia o un&#039;occasione speciale. L&#039;unico modo per mangiare la bistecca regolarmente \u00e8 imparare a cucinarla a casa. Acquista il miglior barbecue Weber, pinze, spatole, termometro per carne e altri strumenti essenziali per grigliare. Quindi, trova un <strong>guida alla temperatura della bistecca<\/strong> da utilizzare durante la cottura.<\/p>\n<p>Dopodich\u00e9, acquisisci maggiori conoscenze e informazioni sulla cottura alla griglia della bistecca. Se hai gi\u00e0 esperienza, la cottura alla griglia della bistecca dovrebbe essere gestibile. Se sei alle prime armi, sei in una fase di apprendimento. Ti sveleremo le cose che la maggior parte degli chef professionisti vorrebbe che tu sapessi quando cucini una bistecca.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-2 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-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-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-6a094f719565c\" 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-6a094f719565c\"  aria-label=\"Attiva\/disattiva\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.chefstemp.com\/it\/guida-alla-temperatura-della-bistecca\/#A_steak_temperature_chart_guide\" >Una guida alla tabella delle temperature delle bistecche<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/it\/guida-alla-temperatura-della-bistecca\/#Carryover_temperatures_in_steaks\" >Temperature di riporto nelle bistecche<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.chefstemp.com\/it\/guida-alla-temperatura-della-bistecca\/#How_to_choose_the_best_steaks\" >Come scegliere le bistecche migliori?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.chefstemp.com\/it\/guida-alla-temperatura-della-bistecca\/#Conclusion\" >Conclusione<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"A_steak_temperature_chart_guide\"><\/span><span style=\"color: #ff9900\">Una guida alla tabella delle temperature delle bistecche<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\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-3\" style=\"--awb-text-transform:none;\"><p>\u00c8 fondamentale tenere a portata di mano una tabella delle temperature di cottura per bistecche quando si cucina una bistecca. Servir\u00e0 come punto di riferimento per la lettura della temperatura interna della bistecca. Una tabella delle temperature \u00e8 una guida che mostra le temperature di cottura pi\u00f9 sicure per le bistecche. Qualsiasi chef seguir\u00e0 il sistema standard di cottura quando cucina una bistecca. Prima di cucinarla, ti chieder\u00e0 come desideri che sia cotta la tua bistecca.<\/p>\n<p>Segui la stessa regola a casa. Chiedi alla tua famiglia o ai tuoi amici come vorrebbero che cucinassi la loro bistecca preferita. Quindi mantieni la tua <em><strong><a href=\"https:\/\/www.chefstemp.com\/it\/prodotto\/finaltouch-x10-patriottico\/\">miglior termometro per carne a lettura istantanea<\/a><\/strong><\/em> nelle vicinanze per misurare con precisione la temperatura interna. Di seguito \u00e8 riportata la tabella standard della temperatura di cottura delle bistecche:<\/p>\n<ul>\n<li><b><\/b><strong><b>Raro<\/b><\/strong> \u2013 da 120 a 129 gradi F o da 49 a 54 gradi C<\/li>\n<li><b><\/b><strong><b>Media cottura \u2013<\/b><\/strong>da 130 a 134 gradi F o da 55 a 57 gradi C<\/li>\n<li><b><\/b><strong><b>Medio \u2013 <\/b><\/strong>da 135 a 144 gradi F o da 58 a 62 gradi C<\/li>\n<li><b><\/b><strong><b>Medio-Buono - <\/b><\/strong>da 145 a 154 gradi F o da 63 a 67 gradi C<\/li>\n<li><b><\/b><strong><b>Ben fatto - <\/b><\/strong>155 to 163 degrees F or 68 to 73 degrees C<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-4 fusion_builder_column_4_5 4_5 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:80%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.4%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.4%;--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 valuta la cottura, gli chef si concentrano sulla temperatura piuttosto che sul colore. Il colore non \u00e8 un indicatore adeguato. Invece, utilizzare un indicatore elettronico <em><strong><a href=\"https:\/\/www.chefstemp.com\/it\/product-category\/meat-thermometer\/\">termometro per carne<\/a> <\/strong><\/em>per misurare la temperatura interna. Utilizzando le informazioni nella tabella sopra, \u00e8 possibile cucinare le seguenti bistecche.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-5 fusion_builder_column_1_5 1_5 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:20%;--awb-margin-top-large:0px;--awb-spacing-right-large:9.6%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:9.6%;--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=\"1024\" height=\"696\" alt=\"chefstemp_termometro_per_carne_senza_fili\" title=\"chefstemp_termometro_per_carne_senza_fili\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/chefstemp_wireless_meat_thermometer-e1645428547687-1024x696.jpg\" class=\"img-responsive wp-image-7227\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/chefstemp_wireless_meat_thermometer-e1645428547687-200x136.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/chefstemp_wireless_meat_thermometer-e1645428547687-400x272.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/chefstemp_wireless_meat_thermometer-e1645428547687-600x408.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/chefstemp_wireless_meat_thermometer-e1645428547687-800x544.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/chefstemp_wireless_meat_thermometer-e1645428547687.jpg 1200w\" 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-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-5\" style=\"--awb-text-transform:none;\"><ul>\n<li><b><\/b><strong><b>Bistecca al sangue<\/b><\/strong>\u2013 Alcuni amanti della carne amano mangiare la bistecca cruda o quasi cruda. Quando si chiede di cuocere una bistecca al sangue, assicurarsi che il centro sia leggermente al sangue. Il centro sar\u00e0 rosso vivo e freddo. Essendo poco cotta, la bistecca potrebbe avere un odore di sangue (ferro).<\/li>\n<li><b><\/b><strong><b>Bistecca al sangue\u00a0<\/b><\/strong>\u2013 La tabella delle temperature della bistecca qui sopra mostra che la temperatura interna corretta per la cottura al sangue \u00e8 compresa tra 59 e 61 \u00b0C. Mantenendo questa temperatura, la carne avr\u00e0 un cuore caldo e rosso. La bistecca avr\u00e0 una consistenza e una succulenza invitanti.<\/li>\n<li><b><\/b><strong><b>Bistecca media\u00a0<\/b><\/strong>\u2013 Saprai di aver raggiunto il livello di cottura ottimale quando il centro diventer\u00e0 rosa e rimarr\u00e0 caldo. Anche se una bistecca media pu\u00f2 apparire succosa al taglio, sar\u00e0 pi\u00f9 soda e gommosa. I succhi si depositeranno sul piatto.<\/li>\n<li><b><\/b><strong><b>Medio-Buono<\/b><\/strong>\u2013 Quando si cuoce una bistecca a una temperatura compresa tra 63 e 70 \u00b0C, la sua consistenza cambia notevolmente. Le fibre proteiche nei muscoli si restringono a causa del calore. Questo fa s\u00ec che l&#039;intera bistecca perda volume e sviluppi delle sfumature rosate al centro. Una bistecca cotta mediamente cotta non \u00e8 succosa, nemmeno al taglio. Il calore asciuga completamente i succhi.<\/li>\n<li><b><\/b><strong><b>Bistecca ben cotta<\/b><\/strong>\u2013 Le fibre proteiche si scompongono completamente quando esposte al calore. Quindi i succhi naturali della carne scolano durante il processo. Una bistecca ben cotta non \u00e8 tenera perch\u00e9 non contiene umidit\u00e0. Quindi non puoi goderti appieno il sapore della tua carne preferita. In definitiva, la bistecca ben cotta \u00e8 la pi\u00f9 sicura da mangiare perch\u00e9 le temperature interne pi\u00f9 elevate uccidono tutti i patogeni. Se hai un termometro a distanza di alta qualit\u00e0, puoi cuocere una bistecca ben cotta alla temperatura interna corretta.<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-3 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-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-6\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"Carryover_temperatures_in_steaks\"><\/span><span style=\"color: #ff9900\">Temperature di riporto nelle bistecche<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-8 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=\"295\" alt=\"ChefsTemp La tua bistecca \u00e8 cotta correttamente? Ottienila con un termometro remoto\" title=\"ChefsTemp La tua bistecca \u00e8 cotta correttamente? Ottienila con un termometro remoto (1)\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Is-your-Steak-Properly-Done-Get-it-Right-with-a-Remote-Thermometer-1-300x295.png\" class=\"img-responsive wp-image-7222\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Is-your-Steak-Properly-Done-Get-it-Right-with-a-Remote-Thermometer-1-200x197.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Is-your-Steak-Properly-Done-Get-it-Right-with-a-Remote-Thermometer-1-400x393.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Is-your-Steak-Properly-Done-Get-it-Right-with-a-Remote-Thermometer-1.png 600w\" 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-9 fusion_builder_column_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-7\" style=\"--awb-text-transform:none;\"><p>La tabella delle temperature delle bistecche qui sopra non mostra le temperature di mantenimento corrette per le bistecche. Innanzitutto, le temperature di mantenimento sono le temperature finali della carne prima di servirla. Le bistecche generalmente cuociono a fuoco vivo perch\u00e9 sono spesse. Toglietele dalla griglia circa 3-4 \u00b0C prima. La carne di solito intrappola il calore al suo interno durante la cottura. Il calore residuo continua a cuocere la carne anche dopo averla tolta dalla griglia. Usate il vostro miglior termometro per alimenti per controllare le temperature prima di togliere la carne dalla pentola.<\/p>\n<p>Suggerimento: clicca qui per saperne di pi\u00f9 <em><strong><a href=\"https:\/\/www.chefstemp.com\/it\/come-usare-i-termometri-chefstemp\/\">come usare un termometro intelligente quando si cucina la bistecca<\/a><\/strong><\/em>, se interessati.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-4 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-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-8\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"How_to_choose_the_best_steaks\"><\/span><span style=\"color: #ff9900\">Come scegliere le bistecche migliori?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\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-9\" style=\"--awb-text-transform:none;\"><p>Se avete deciso di cucinare spesso bistecche, \u00e8 fondamentale sceglierle con cura. Scegliere i tagli migliori pu\u00f2 aumentare le probabilit\u00e0 di cucinare una carne deliziosa. Un aspetto su cui concentrarsi sono le qualit\u00e0 della carne. Consultate il sistema di classificazione USDA. Il sistema \u00e8 suddiviso in due sezioni: una mostra la valutazione in lettere che indica l&#039;et\u00e0 della carne. L&#039;altra sezione mostra il livello di marezzatura.<\/p>\n<p>La migliore qualit\u00e0 di carne bovina da acquistare \u00e8 la qualit\u00e0 A, che proviene da un animale giovane di et\u00e0 compresa tra i nove e i trenta mesi. La qualit\u00e0 B proviene da una mucca di et\u00e0 compresa tra i trenta e i quarantadue mesi; la qualit\u00e0 E proviene da un animale di et\u00e0 superiore agli otto anni. \u00c8 anche utile leggere i punteggi di marezzatura o le qualit\u00e0 della bistecca. Questi indicano quanto \u00e8 tenero, saporito e appetibile un taglio di bistecca.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-12 fusion_builder_column_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-10\" style=\"--awb-text-transform:none;\"><p>La classificazione avviene nella zona della costata (tra la dodicesima e la tredicesima costola). Si concentra sulla quantit\u00e0 e sulla distribuzione del grasso in quest&#039;area. Se si utilizza questo sistema di classificazione, il taglio di bistecca migliore da ordinare \u00e8 il taglio Prime, poich\u00e9 presenta pi\u00f9 grasso tra i muscoli. Si tratta di un taglio ricavato dal corpo di una mucca da carne giovane e ben nutrita. \u00c8 la scelta migliore per la cottura alla griglia a casa.<\/p>\n<\/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=\"1024\" height=\"682\" alt=\"Tabella delle temperature delle bistecche ChefsTemp: cosa dicono i professionisti\" title=\"Tabella delle temperature delle bistecche ChefsTemp Cosa dicono i professionisti (2)\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Steak-Temperature-Chart-What-do-the-Professionals-Say-2-1024x682.jpg\" class=\"img-responsive wp-image-7263\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Steak-Temperature-Chart-What-do-the-Professionals-Say-2-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Steak-Temperature-Chart-What-do-the-Professionals-Say-2-400x267.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Steak-Temperature-Chart-What-do-the-Professionals-Say-2-600x400.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Steak-Temperature-Chart-What-do-the-Professionals-Say-2-800x533.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Steak-Temperature-Chart-What-do-the-Professionals-Say-2-1200x800.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Steak-Temperature-Chart-What-do-the-Professionals-Say-2.jpg 1880w\" 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_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>La seconda migliore \u00e8 la Choice, che ha una distribuzione del grasso leggermente inferiore. Se desiderate una Choice pi\u00f9 tenera e succosa, fatela tagliare dalla lombata o dalle costole. Altre qualit\u00e0 di manzo includono Select, Standard e Utility, tra le altre. I tagli di bistecca hanno nomi specifici, tra cui T-Bone, Filet Mignon, Sirloin, ecc. Imparate queste basi. Indipendentemente dalla qualit\u00e0 della bistecca, avete bisogno del vostro <a href=\"https:\/\/www.chefstemp.com\/it\/grigliare-come-un-professionista-usando-i-termometri-barbecue-perfetto\/\"><u><em><strong>termometro per griglia<\/strong><\/em><\/u><\/a>\u00a0e tabella delle temperature di cottura della bistecca per cuocerla bene.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-5 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-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-12\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span><span style=\"color: #ff9900\">Conclusione<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\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-13\" style=\"--awb-text-transform:none;\"><p>Vi abbiamo insegnato molte cose sulla bistecca. Tuttavia, la cosa pi\u00f9 importante su cui concentrarvi \u00e8 la temperatura interna della bistecca. Per raggiungere le temperature pi\u00f9 sicure, utilizzate un termometro a lettura istantanea e una tabella delle temperature per bistecche. Questi strumenti vi aiuteranno a cucinare bistecche sicure e saporite ogni volta. \u00c8 inoltre necessario acquistare le bistecche con attenzione. Trovate una macelleria o una steakhouse che venda bistecche delle migliori qualit\u00e0. Abbiamo accennato alle qualit\u00e0 delle bistecche. Continuate a leggere per capire cosa cercare quando acquistate una bistecca.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>","protected":false},"excerpt":{"rendered":"","protected":false},"author":38,"featured_media":7260,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,88],"tags":[326,306],"class_list":["post-7250","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","category-recipes","tag-bbq","tag-grill-thermometer"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/7250","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\/38"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/comments?post=7250"}],"version-history":[{"count":4,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/7250\/revisions"}],"predecessor-version":[{"id":64705,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/7250\/revisions\/64705"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media\/7260"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media?parent=7250"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/categories?post=7250"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/tags?post=7250"}],"curies":[{"name":"parola chiave","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}