{"id":8028,"date":"2022-07-15T09:00:44","date_gmt":"2022-07-15T01:00:44","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=8028"},"modified":"2026-01-13T12:14:42","modified_gmt":"2026-01-13T04:14:42","slug":"grilling-tri-tip","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/it\/grigliare-la-punta-di-petto\/","title":{"rendered":"Calore indiretto: grigliare la punta di petto"},"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>Il Tri-tip proviene dalla parte inferiore della lombata; ha una forma arbitraria e non contiene ossa centrali. Questo lo rende pi\u00f9 succoso e tenero. \u00c8 uno dei tagli che provengono dalle mucche.<\/p>\n<p>Il Tri-tip \u00e8 un taglio di manzo pulito e succulento, ricavato dalla parte inferiore della fenditura, dal sapore ricco e carnoso. Per ottenere risultati ottimali, il suo spessore richiede un po&#039; pi\u00f9 di calore per una cottura uniforme. La procedura di cottura alla griglia \u00e8 fondamentale per ottenere questo taglio morbido e delizioso, e il monitoraggio della temperatura \u00e8 fondamentale in ogni fase. Continua a leggere per scoprire le temperature essenziali di cui avrai bisogno, quindi <strong>punta di petto alla griglia<\/strong> presto disponibile.<\/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-69f923b9034a7\" 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-69f923b9034a7\"  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\/grigliare-la-punta-di-petto\/#What_Is_a_Tri-Tip_Cut\" >Cos&#039;\u00e8 un taglio Tri-Tip?<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/it\/grigliare-la-punta-di-petto\/#Uniqueness\" >Unicit\u00e0<\/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\/grigliare-la-punta-di-petto\/#Tri-Tip_Grilling_Techniques\" >Tecniche di cottura alla griglia Tri-Tip<\/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\/grigliare-la-punta-di-petto\/#Direct_Heat_Zone\" >Zona di calore diretto<\/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\/grigliare-la-punta-di-petto\/#Indirect_Heat_Zone\" >Zona di calore indiretto<\/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\/grigliare-la-punta-di-petto\/#Most_Suitable_Internal_Temps\" >Temperature interne pi\u00f9 adatte<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.chefstemp.com\/it\/grigliare-la-punta-di-petto\/#Select_the_Type_of_Thermometer_You_Require\" >Seleziona il tipo di termometro di cui hai bisogno<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.chefstemp.com\/it\/grigliare-la-punta-di-petto\/#Conclusion\" >Conclusione<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"What_Is_a_Tri-Tip_Cut\"><\/span><span style=\"color: #ff9900;\">Cos&#039;\u00e8 un taglio Tri-Tip?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-3\" style=\"--awb-text-transform:none;\"><p>La parte triangolare dei muscoli della mucca sotto la lombata o il controfiletto \u00e8 chiamata taglio Tri-Tip. Si tratta di carne di alta qualit\u00e0 a prezzi non troppo elevati ed \u00e8 facilmente reperibile sul mercato. Questo taglio ha un basso contenuto di grassi, il che lo fa indurire piuttosto rapidamente se cotto un po&#039; pi\u00f9 a lungo del tempo consigliato.<\/p>\n<p>Dopo il filetto, il tri-tip \u00e8 una delle carni pi\u00f9 deliziose e morbide che si sciolgono in bocca non appena ne si assaggia un boccone.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-3 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-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=\"416\" alt=\"Cos&#039;\u00e8 il taglio Tri-Tip\" title=\"Cos&#039;\u00e8 il taglio Tri-Tip\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/What-is-Tri-Tip-Cut.jpg\" class=\"img-responsive wp-image-8030\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/What-is-Tri-Tip-Cut-200x136.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/What-is-Tri-Tip-Cut-400x272.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/What-is-Tri-Tip-Cut-600x408.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/What-is-Tri-Tip-Cut.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;\"><h3><span class=\"ez-toc-section\" id=\"Uniqueness\"><\/span><span style=\"color: #ff9900;\">Unicit\u00e0<\/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>\u00c8 un pezzo unico nel suo genere, con una forma triangolare, lungo 20 cm e largo da 7 a 10 cm. Gli angoli sono sottili e tendono a bruciarsi anche se leggermente cotti troppo. La semplicit\u00e0 di questa ricetta per il tri-tip \u00e8 una delle nostre preferite. Tutto ci\u00f2 di cui avrete bisogno \u00e8 la carne di manzo, la vostra marinatura a secco preferita o semplicemente sale e pepe, una griglia e il termometro giusto. Non sovrastate il tri-tip con una marinatura o una salsa troppo pesante, perch\u00e9 \u00e8 cos\u00ec succoso e saporito. Si serve con un&#039;insalata, in tortillas di manzo o in hamburger.<\/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=\"Tri-Tip_Grilling_Techniques\"><\/span><span style=\"color: #ff9900;\">Tecniche di cottura alla griglia Tri-Tip<\/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_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;\"><p>Affumicare la punta di petto \u00e8 uno dei modi pi\u00f9 semplici per soddisfare la voglia di barbecue. Inoltre, non richiede l&#039;aggiunta di salse particolari prima di metterla sulla griglia.<\/p>\n<p>Preriscaldate la griglia e marinate la carne tagliata con spezie secche o secondo i vostri gusti. Posizionate la carne nella zona di calore indiretto della griglia, dove non entra in contatto diretto con il calore.<\/p>\n<p>Giratela ogni 7-8 minuti e continuate a spennellarla con un po&#039; d&#039;olio su entrambi i lati.<\/p>\n<p>Prendete un termometro per alimenti e toglietelo dalla fonte di calore quando raggiunge i 48 \u00b0C. Ora fatelo toccare la zona diretta e cuocetelo per soli 5 minuti o meno. Non appena notate il cambiamento di colore, servitelo e, dopo qualche minuto di riposo, servite i buongustai con una punta di petto morbida e saporita, insieme a ketchup o alla vostra salsa barbecue preferita.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-8 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-8\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Direct_Heat_Zone\"><\/span><span style=\"color: #ff9900;\">Zona di calore diretto <\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-9 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-9\" style=\"--awb-text-transform:none;\"><p>La zona della griglia direttamente sotto il carbone, che offre temperature elevate, \u00e8 chiamata zona a calore diretto.<\/p>\n<p>Suggerimento: clicca qui per saperne di pi\u00f9 <em><strong><a href=\"https:\/\/www.chefstemp.com\/it\/quando-usare-la-cottura-ad-alta-temperatura-e-consigli-essenziali\/\">consigli per la cottura ad alta temperatura<\/a><\/strong><\/em> se interessati.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-10 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-10\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Indirect_Heat_Zone\"><\/span><span style=\"color: #ff9900;\">Zona di calore indiretto<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-11 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-11\" style=\"--awb-text-transform:none;\"><p>L&#039;area della griglia adiacente alla zona diretta, con una temperatura leggermente inferiore rispetto a quest&#039;ultima, \u00e8 la &quot;zona di calore indiretto&quot;. Grigliare o cucinare su fuoco aperto comporta sia il calore diretto che quello indiretto. Il calore diretto si riferisce alla cottura del cibo direttamente su una fonte di calore, mentre il calore indiretto si riferisce alla cottura vicino alla fonte di calore. Tra i modi pi\u00f9 efficaci per utilizzare la griglia c&#039;\u00e8 l&#039;uso di un mix di calore diretto e indiretto per rosolare e cuocere a fuoco lento e prolungato.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-12 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-12\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Most_Suitable_Internal_Temps\"><\/span><span style=\"color: #ff9900;\">Temperature interne pi\u00f9 adatte <\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\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\">\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>Temporaneo<\/b><\/strong><\/p>\n<\/th>\n<th align=\"left\">\n<p style=\"text-align: center;\"><strong><b>Cottura<\/b><\/strong><\/p>\n<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td align=\"left\">\n<p style=\"text-align: center;\">130\u00b0\u2013135\u00b0F o 54\u201357\u00b0C<\/p>\n<\/td>\n<td align=\"left\">\n<p style=\"text-align: center;\">Media cottura<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td align=\"left\">\n<p style=\"text-align: center;\">135\u00b0\u2013145\u00b0F o 57\u201363\u00b0C<\/p>\n<\/td>\n<td align=\"left\">\n<p style=\"text-align: center;\">Medio<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td align=\"left\">\n<p style=\"text-align: center;\">220\u00b0F o 104\u00b0C<\/p>\n<\/td>\n<td align=\"left\">\n<p style=\"text-align: center;\">Ben fatto<\/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-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-13\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Select_the_Type_of_Thermometer_You_Require\"><\/span><span style=\"color: #ff9900;\">Seleziona il tipo di termometro di cui hai bisogno<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\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-14\" style=\"--awb-text-transform:none;\"><p><em><a href=\"https:\/\/www.chefstemp.com\/it\/shop\/\"><strong>Termometri per carne <\/strong><\/a><\/em>Esistono in una variet\u00e0 di forme e dimensioni. I termometri digitali e analogici sono i due tipi pi\u00f9 basilari. Si tratta di soluzioni economiche e facili da reperire. I termometri analogici impiegano molto tempo per fornire una lettura della temperatura e non sono precisi come altre opzioni. Inoltre, i componenti in vetro sono soggetti a rotture.<\/p>\n<ul>\n<li>Un termometro digitale a lettura istantanea fornisce una lettura immediata ed \u00e8 semplice da usare.<\/li>\n<li>Un termometro digitale a sonda, che collega una sonda inserita nella carne a un dispositivo separato con un display della temperatura e impostazioni di allarme programmabili, \u00e8 ideale per preparare o affumicare tagli di carne pi\u00f9 grandi per periodi prolungati, come un arrosto di pollo o di manzo.<\/li>\n<\/ul>\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-15\" 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-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-16\" style=\"--awb-text-transform:none;\"><p>Grigliare pu\u00f2 essere divertente e istruttivo se fatto nel modo giusto, seguendo tutti i passaggi. Il tri-tip viene generalmente cotto alla griglia perch\u00e9 richiede una cottura indiretta a temperature sufficientemente elevate per essere ben cotto in un tempo specifico.<\/p>\n<p>Inoltre, \u00e8 fondamentale utilizzare un termometro per alimenti per misurare costantemente la temperatura interna ed evitare che i cibi brucino, diventino duri o perdano sapore. I termometri per alimenti sono il modo migliore per trasformarti in uno chef perfetto di fronte ai tuoi ospiti, anche se sei un principiante e stai pensando di diventare il prossimo Gordon Ramsay, cucinando solo bistecche e altri piatti a base di carne.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":8035,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40],"tags":[342],"class_list":["post-8028","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","tag-grill"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/8028","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=8028"}],"version-history":[{"count":2,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/8028\/revisions"}],"predecessor-version":[{"id":59534,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/8028\/revisions\/59534"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media\/8035"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media?parent=8028"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/categories?post=8028"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/tags?post=8028"}],"curies":[{"name":"parola chiave","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}