{"id":7641,"date":"2023-02-10T09:00:09","date_gmt":"2023-02-10T01:00:09","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=7641"},"modified":"2026-01-05T14:41:59","modified_gmt":"2026-01-05T06:41:59","slug":"perfectly-cooked-filet-mignon","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/it\/filetto-mignon-cotto-alla-perfezione\/","title":{"rendered":"Filetto mignon cucinato alla perfezione, preparato in due modi"},"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;\"><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-2\" style=\"--awb-text-transform:none;\"><p>Quando si tratta di cucinare bistecche, la maggior parte di noi morirebbe dalla voglia di avere uno dei migliori tagli di carne dal filetto. Non c&#039;\u00e8 pi\u00f9 bisogno di cercare le steakhouse che offrono la perfetta cucina a base di carne a prezzi ragionevoli. Andate al supermercato, comprate quello che vi serve e iniziate. Beh, siamo d&#039;accordo che \u00e8 costoso, ed \u00e8 per questo che nessun cuoco casalingo vorrebbe rovinarlo o addirittura comprometterlo.<\/p>\n<p>Non dimenticare di prendere delle salse saporite da aggiungere ai sapori naturali, dando ai tuoi commensali un&#039;altra possibilit\u00e0 di mostrare gratitudine per aver riempito le loro pance con <strong>il miglior filetto mignon cucinato in casa<\/strong> mai.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-3\" 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-69e2baef0291e\" 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-69e2baef0291e\"  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\/filetto-mignon-cotto-alla-perfezione\/#Which_Part_of_the_Cut_Filet_Mignon_Comes\" >Quale parte del filetto mignon viene tagliata?<\/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\/filetto-mignon-cotto-alla-perfezione\/#Baking_the_Filet_A_Good_Idea\" >Cuocere il filetto: una buona idea?<\/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\/filetto-mignon-cotto-alla-perfezione\/#Cooking_Time\" >Tempo di cottura<\/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\/filetto-mignon-cotto-alla-perfezione\/#Internal_Temp_Chart\" >Grafico della temperatura interna<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.chefstemp.com\/it\/filetto-mignon-cotto-alla-perfezione\/#Tips_for_Getting_the_Greatest_Outcomes\" >Suggerimenti per ottenere i migliori risultati<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.chefstemp.com\/it\/filetto-mignon-cotto-alla-perfezione\/#Food_Thermometer_to_Cook_Perfect_Steaks\" >Termometro per alimenti per cucinare bistecche perfette<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Which_Part_of_the_Cut_Filet_Mignon_Comes\"><\/span><span style=\"color: #ff9900;\">Quale parte del filetto mignon viene tagliata? <\/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-image-element\" style=\"text-align:center;--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-1 hover-type-none\"><img decoding=\"async\" width=\"612\" height=\"408\" alt=\"parte del filetto mignon tagliato\" title=\"parte del filetto mignon tagliato\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/part-of-the-cut-Filet-Mignon.jpg\" class=\"img-responsive wp-image-7642\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/part-of-the-cut-Filet-Mignon-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/part-of-the-cut-Filet-Mignon-400x267.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/part-of-the-cut-Filet-Mignon-600x400.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/part-of-the-cut-Filet-Mignon.jpg 612w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 612px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-4 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-4\" style=\"--awb-text-transform:none;\"><p>Il filetto mignon si ricava dalla parte pi\u00f9 tenera del filetto e, per la sua consistenza pregiata, \u00e8 tra i tagli di carne pi\u00f9 costosi, rappresentando solo circa il 3% dell&#039;intero animale. Il macellaio lo taglia trasversalmente partendo dall&#039;estremit\u00e0 pi\u00f9 piccola del filetto. Il filetto \u00e8 il taglio che corre lungo la parte inferiore della spina dorsale.<\/p>\n<p>Questo \u00e8 solitamente il taglio pi\u00f9 delicato e magro. Poich\u00e9 il filetto mignon ha un aroma pi\u00f9 leggero rispetto ad altri tagli di carne bovina, viene spesso condito con salsa o avvolto nella pancetta. Il filetto mignon \u00e8 il taglio di carne pi\u00f9 costoso perch\u00e9 da ogni animale pu\u00f2 essere prelevata solo una quantit\u00e0 limitata.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-5 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-5\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"Baking_the_Filet_A_Good_Idea\"><\/span><span style=\"color: #ff9900;\">Cuocere il filetto: una buona idea?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-6 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-6\" style=\"--awb-text-transform:none;\"><p>Esistono molti modi per preparare il filetto mignon. Ma noi consigliamo di rosolarlo brevemente in padella con un po&#039; di burro, per poi toglierlo dal fuoco. Cuocerlo in forno garantir\u00e0 la tenerezza di tutto il taglio. D&#039;altra parte, una cottura in padella pi\u00f9 lunga causer\u00e0 una carbonizzazione e una crosta super dura, e brucer\u00e0 anche le spezie saporite, conferendogli un sapore piuttosto sgradevole.<\/p>\n<p>La cottura al forno \u00e8 sempre un&#039;ottima idea da evitare se si vuole mantenere tutto il sapore delizioso. Anche la cottura in padella funzioner\u00e0 bene; bisogna seguire alcuni accorgimenti preziosi che non solo conferiranno un sapore ineguagliabile alle vostre papille gustative, ma vi faranno anche venire voglia di mangiarne ancora. Provate... <em>imbastire, girare e arrotolare<\/em> Metodo per completare il filetto in padella. Gira il filetto su un lato e muovilo con attenzione nella padella quando la parte superiore e inferiore della bistecca saranno ben rosolate. \u00c8 il momento di marinare la carne quando sar\u00e0 uniformemente dorata su entrambi i lati.<\/p>\n<p>Aggiungete uno o due cucchiai di burro, uno o due spicchi d&#039;aglio, timo e rosmarino nella padella. Lasciate che il burro sfrigoli, quindi inclinate delicatamente la padella verso di voi per raccogliere il burro sul fondo. Versate il burro fuso sfrigolante su tutta la carne con un cucchiaio. Per una cottura al sangue ideale, cercate una temperatura interna di 51 \u00b0C.<\/p>\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;\"><h2><span class=\"ez-toc-section\" id=\"Cooking_Time\"><\/span><span style=\"color: #ff9900;\">Tempo di cottura<\/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_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-8\" style=\"--awb-text-transform:none;\"><p>Per prima cosa, metti il filetto nella fonte di calore, che sia in padella, in forno o sulla griglia. Tieni un <em><strong><a href=\"https:\/\/www.chefstemp.com\/it\/prodotto\/termometro-remoto-per-barbecue\/\">termometro per alimenti<\/a><\/strong><\/em> a portata di mano e controllare la temperatura interna; raggiunger\u00e0 gradualmente il livello desiderato di 51\u00b0C. \u00c8 essenziale lasciarlo riposare per circa 5-10 minuti lontano dai fornelli.<\/p>\n<p>Dopodich\u00e9, rimettetelo nella pentola e lasciatelo raggiungere nuovamente la temperatura sopra indicata.<\/p>\n<p>L&#039;unico scopo del riposo \u00e8 quello di consentire ai sapori e ai succhi di fluire in tutta la bistecca. Il riposo \u00e8 di fondamentale importanza durante la cottura e tutti gli chef esperti lo consigliano per dare una marcia in pi\u00f9 alla propria abilit\u00e0 culinaria.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-9 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=\"612\" height=\"408\" alt=\"Cuocere il filetto\" title=\"Cuocere il filetto\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Baking-the-Filet.jpg\" class=\"img-responsive wp-image-7643\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Baking-the-Filet-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Baking-the-Filet-400x267.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Baking-the-Filet-600x400.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Baking-the-Filet.jpg 612w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 612px\" \/><\/span><\/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-9\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"Internal_Temp_Chart\"><\/span><span style=\"color: #ff9900;\">Grafico della temperatura interna <\/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-10\" style=\"--awb-text-transform:none;\"><p>Di seguito sono riportate le temperature, elencate correttamente per consentire agli chef amatoriali e ai principianti di valutare facilmente la temperatura interna durante la cottura e di identificare cinque diversi livelli di cottura.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-12 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\">\n<div class=\"table-1\">\n<table width=\"100%\">\n<thead>\n<tr>\n<th align=\"left\">\n<p style=\"text-align: center;\"><strong><b>Livello di preparazione<\/b><\/strong><\/p>\n<\/th>\n<th style=\"text-align: center;\" align=\"left\"><strong><b>Temperatura interna<\/b><\/strong><\/th>\n<th align=\"left\">\n<p style=\"text-align: center;\"><strong><b>Colore in base al grado di cottura<\/b><\/strong><\/p>\n<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td align=\"left\">\n<p style=\"text-align: center;\">Raro<\/p>\n<\/td>\n<td style=\"text-align: center;\" align=\"left\">rosso dentro<\/td>\n<td align=\"left\">\n<p style=\"text-align: center;\">125\u00b0F (51\u00b0C)<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td align=\"left\">\n<p style=\"text-align: center;\">Mediamente cotta<\/p>\n<\/td>\n<td style=\"text-align: center;\" align=\"left\">Leggermente rosso al centro<\/td>\n<td align=\"left\">\n<p style=\"text-align: center;\">135\u00b0F (57\u00b0C)<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td align=\"left\">\n<p style=\"text-align: center;\">Medio<\/p>\n<\/td>\n<td style=\"text-align: center;\" align=\"left\">Il centro \u00e8 di un colore rosa tenue<\/td>\n<td align=\"left\">\n<p style=\"text-align: center;\">145\u00b0F (62\u00b0C)<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td align=\"left\">\n<p style=\"text-align: center;\">Medio-Buono<\/p>\n<\/td>\n<td style=\"text-align: center;\" align=\"left\">Centro moderatamente rosa<\/td>\n<td align=\"left\">\n<p style=\"text-align: center;\">150\u00b0F (65\u00b0C)<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td align=\"left\">\n<p style=\"text-align: center;\">Ben fatto<\/p>\n<\/td>\n<td style=\"text-align: center;\" align=\"left\">Centro marrone chiaro o marrone dorato<\/td>\n<td align=\"left\">\n<p style=\"text-align: center;\">160\u00b0F (71\u00b0C)<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-13 fusion_builder_column_1_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;\"><h2><span class=\"ez-toc-section\" id=\"Tips_for_Getting_the_Greatest_Outcomes\"><\/span><span style=\"color: #ff9900;\">Suggerimenti per ottenere i migliori risultati <\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-14 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-12\" style=\"--awb-text-transform:none;\"><p>Per avere il <em><strong><a href=\"https:\/\/www.chefstemp.com\/it\/come-usare-i-termometri-chefstemp\/\">la migliore cottura della bistecca<\/a><\/strong><\/em> Per chi ha gi\u00e0 esperienza con il filetto mignon, non bisogna trascurare alcuni consigli e trucchi. Prima di iniziare, togliere il filetto dal frigorifero circa 50 minuti prima e lasciarlo a temperatura ambiente.<\/p>\n<p>Inoltre, utilizzate una padella adatta alle dimensioni del filetto e preriscaldatela spennellandola con burro o un olio da cucina contenente grassi buoni. Una volta che la bistecca \u00e8 quasi a temperatura ambiente, lasciatela a contatto con la padella. Questo vale per qualsiasi modalit\u00e0 di cottura, che sia in forno, sui fornelli o alla griglia.<\/p>\n<p>Dopo aver messo la bistecca in padella, tenete costantemente d&#039;occhio il fornello per evitare che si cuocia troppo. Aggiungete altro burro, mantenendo la fiamma media o bassa. Questo eviter\u00e0 che entrambi gli ingredienti nella padella brucino. A intervalli regolari, controllate la temperatura interna con un termometro per alimenti.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-15 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-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=\"612\" height=\"405\" alt=\"ottenere i migliori risultati\" title=\"ottenere i migliori risultati\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/getting-the-greatest-outcomes.jpg\" class=\"img-responsive wp-image-7644\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/getting-the-greatest-outcomes-200x132.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/getting-the-greatest-outcomes-400x265.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/getting-the-greatest-outcomes-600x397.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/getting-the-greatest-outcomes.jpg 612w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 612px\" \/><\/span><\/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;\"><h2><span class=\"ez-toc-section\" id=\"Food_Thermometer_to_Cook_Perfect_Steaks\"><\/span><span style=\"color: #ff9900;\">Termometro per alimenti per cucinare bistecche perfette <\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\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-14\" style=\"--awb-text-transform:none;\"><p>Tutti i grandi chef, che lavorino come chef in uno dei ristoranti pi\u00f9 rinomati al mondo o che gestiscano la propria cucina, devono avere un termometro perfettamente funzionante durante la cottura. Tenere a portata di mano un termometro digitale funzionante, in quanto strumento essenziale della cucina, \u00e8 sempre un&#039;abitudine saggia e necessaria.<\/p>\n<p>Avere un buon set di utensili da cucina non solo aiuta a presentare i piatti in modo impeccabile a tavola, ma aiuta anche a risparmiare denaro. Inoltre, aumenta la sicurezza in cucina. Per determinare con precisione la temperatura interna della carne, sono disponibili diversi termometri per alimenti. <em><strong><a href=\"https:\/\/www.chefstemp.com\/it\/prodotto\/termometro-remoto-per-barbecue\/\">Avanzato <u>termometri<\/u><\/a><\/strong><\/em>\u00a0Bisogna anche decidere se il cibo \u00e8 sicuro da mangiare e se \u00e8 completamente cotto o ancora crudo. Quando si cucina, \u00e8 fondamentale rispettare l&#039;intervallo di temperatura consigliato. La temperatura del cibo cotto indica se ha raggiunto il livello di cottura richiesto.<\/p>\n<p>La maggior parte degli chef casalinghi sottovaluta l&#039;uso dei termometri per alimenti e si affida invece ai metodi tradizionali per controllare la temperatura interna.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":12350,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,88],"tags":[339],"class_list":["post-7641","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","category-recipes","tag-cooking-temperature"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/7641","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=7641"}],"version-history":[{"count":2,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/7641\/revisions"}],"predecessor-version":[{"id":58516,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/7641\/revisions\/58516"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media\/12350"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media?parent=7641"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/categories?post=7641"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/tags?post=7641"}],"curies":[{"name":"parola chiave","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}