{"id":8060,"date":"2022-07-01T09:00:56","date_gmt":"2022-07-01T01:00:56","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=8060"},"modified":"2026-01-15T10:06:22","modified_gmt":"2026-01-15T02:06:22","slug":"how-to-grill-shrimp","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/it\/come-grigliare-i-gamberi\/","title":{"rendered":"Come grigliare i gamberi: temperatura di 120 \u00b0F e principi termici"},"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_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>\u00c8 pi\u00f9 facile <strong>gamberi alla griglia<\/strong> rispetto al pesce o alla carne. Se vuoi mangiare i tuoi gamberi in cinque minuti, abbiamo una ricetta semplice per te. Lo strumento pi\u00f9 essenziale di cui hai bisogno \u00e8 un termometro da griglia. Ti dir\u00e0 quando i tuoi gamberi sono cotti. Per garantire la migliore esperienza, scegli sempre i gamberi pi\u00f9 grandi per chilogrammo. Ne parleremo a breve.<\/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-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-69d1999740438\" 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-69d1999740438\"  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\/come-grigliare-i-gamberi\/#Part_1_Cook_Shrimp_Faster_with_Your_Grill_Thermometer\" >Parte 1. Cuoci i gamberi pi\u00f9 velocemente con il termometro per griglia<\/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\/come-grigliare-i-gamberi\/#Part_2_Things_to_Do_when_Grilling_Shrimp\" >Parte 2. Cosa fare quando si grigliano i gamberi<\/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\/come-grigliare-i-gamberi\/#Part_3_How_to_Serve_Grilled_Shrimp\" >Parte 3. Come servire i gamberi alla griglia?<\/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\/come-grigliare-i-gamberi\/#Conclusion\" >Conclusione<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Part_1_Cook_Shrimp_Faster_with_Your_Grill_Thermometer\"><\/span><span style=\"color: #ff9900;\">Parte 1. Cuoci i gamberi pi\u00f9 velocemente con il termometro per griglia<\/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>I gamberi alla griglia possono essere un piatto gustoso e succoso. Tutto dipende dalla vostra abilit\u00e0 nel grigliare. Quindi tenete a portata di mano il vostro miglior termometro da cucina. Quindi, preriscaldate la griglia a fuoco medio. Una volta terminata la cottura, seguite questi passaggi.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-3 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-4\" style=\"--awb-text-transform:none;\"><ul>\n<li>Se la massa di gamberi \u00e8 congelata, scongelatela.<\/li>\n<li>Mettete i gamberi in una ciotola, aggiungete un po&#039; di sale e versate un po&#039; di olio d&#039;oliva.<\/li>\n<li>Ora mettete i gamberi sulla griglia e cuoceteli per circa due minuti su ogni lato.<\/li>\n<li>Utilizza il tuo termometro elettronico per controllare la temperatura interna dei gamberi. Il colore rosa acceso all&#039;esterno non \u00e8 sufficiente a indicare che i gamberi sono cotti.<\/li>\n<li>Quando il termometro per carne segna 49 \u00b0C (120 \u00b0F), togli i gamberi dalla griglia. Sebbene la temperatura indicata sia 49 \u00b0C (120 \u00b0F), la tabella delle temperature per alimenti dell&#039;USDA indica 63 \u00b0C (145 \u00b0F). Se vuoi rispettare le raccomandazioni dell&#039;USDA, non togliere i gamberi dalla griglia finch\u00e9 non saranno pronti.\u00a0<a href=\"https:\/\/www.chefstemp.com\/it\/prodotto\/finaltouch-x10-patriottico\/\"><strong><u><b><em>termometro a lettura istantanea<\/em><u><b><\/b><\/u><\/b><\/u><\/strong><\/a>\u00a0legge 145\u00b0F (63\u00b0C).<\/li>\n<li>Servire come desiderato.<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-4 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-1 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"300\" alt=\"ChefsTemp Gli errori pi\u00f9 grandi che si commettono quando si utilizza un termometro a lettura istantanea\" title=\"ChefsTemp Gli errori pi\u00f9 grandi che commetti quando usi un termometro a lettura istantanea (1)\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-The-Biggest-Mistakes-You-Make-When-Using-an-Instant-Read-Thermometer-1-300x300.jpg\" class=\"img-responsive wp-image-7724\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-The-Biggest-Mistakes-You-Make-When-Using-an-Instant-Read-Thermometer-1-200x200.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-The-Biggest-Mistakes-You-Make-When-Using-an-Instant-Read-Thermometer-1-400x400.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-The-Biggest-Mistakes-You-Make-When-Using-an-Instant-Read-Thermometer-1-600x600.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-The-Biggest-Mistakes-You-Make-When-Using-an-Instant-Read-Thermometer-1.jpg 624w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/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-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=\"Part_2_Things_to_Do_when_Grilling_Shrimp\"><\/span><span style=\"color: #ff9900;\">Parte 2. Cosa fare quando si grigliano i gamberi<\/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>I gamberetti sono piccole creature marine che puoi cucinare velocemente e poi sbrigare le tue commissioni. Tuttavia, per grigliare i gamberetti come un vero esperto, considera e segui i seguenti consigli.<\/p>\n<ul>\n<li><b><\/b><strong><b>Scegli gamberetti pi\u00f9 grandi <\/b><\/strong>\u2013 La dimensione minima dei gamberi da grigliare \u00e8 di 15-20 per libbra. I gamberi pi\u00f9 piccoli possono facilmente cuocersi troppo e diventare duri. Inoltre, se cucini gamberi di dimensioni maggiori, puoi dorarli senza superare la temperatura interna ideale.<\/li>\n<li><b><\/b><strong><b>Sgusciate i gamberi <\/b><\/strong>\u2013 Essendo crostacei, i gamberi hanno un guscio esterno come i granchi. Prima di grigliarli, puoi sgusciarli o lasciarli. Tuttavia, se vuoi grigliarli alla perfezione con le linee marroni, sgusciali.<\/li>\n<li><b><\/b><strong><b>Scegli se usare gli spiedini <\/b><\/strong>\u2013 I gamberi sono piccoli crostacei. Quindi, se li metti sulla griglia singolarmente, alcuni potrebbero cadere tra le griglie. Inoltre, potresti cuocere troppo i gamberi se li cucini in questo modo. Chi ha un&#039;adeguata esperienza pu\u00f2 cucinare i gamberi in questo modo. Tuttavia, per evitare questi incidenti, usa due spiedini per comprimere i gamberi. Impilali pi\u00f9 vicini tra loro per creare un blocco di gamberi. Quando li cucini in blocco, puoi lasciare che il calore penetri lentamente ma in modo sicuro.<\/li>\n<li><b><\/b><strong><b>Scongelare i gamberetti congelati\u00a0<\/b><\/strong>\u2013 A seconda della velocit\u00e0 con cui si desidera grigliare i gamberi, \u00e8 possibile scongelarli in vari modi. Innanzitutto, \u00e8 possibile metterli in frigorifero per tutta la notte. Se non si ha tempo, si pu\u00f2 usare il secondo metodo. Mettere i gamberi congelati in una ciotola capiente piena di acqua fredda. Mescolare la ciotola ogni 5 minuti per aiutare a rompere i grumi di gamberi. In circa venti minuti o pi\u00f9, si otterranno gamberi separati.<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-7 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-7\" style=\"--awb-text-transform:none;\"><ul>\n<li><b><\/b><strong><b>Accelerare il processo di doratura<\/b><\/strong><strong>:<\/strong> Ci sono due modi per velocizzarlo. Ricorda che il tuo <em><a href=\"https:\/\/www.chefstemp.com\/it\/qual-e-il-miglior-tipo-di-termometro-per-carne-da-acquistare-e-perche\/\"><strong><u><b>miglior termometro per carne<\/b><\/u><\/strong><\/a><\/em> La temperatura non deve superare i 49 \u00b0C. Questo indica che il tempo di cottura per ottenere gamberi perfettamente dorati \u00e8 limitato. Di conseguenza, usa uno dei due metodi seguenti per rosolare rapidamente i gamberi. Cospargi un po&#039; di zucchero per favorire la doratura dei gamberi prima di raggiungere la temperatura di cottura. Il termometro per griglia ti mostrer\u00e0 questa temperatura. Lo zucchero accelerer\u00e0 il processo di doratura senza addolcire i gamberi. Una tecnica alternativa aiuta ad aumentare il pH dei gamberi. Essendo i gamberi una proteina, rosoleranno pi\u00f9 velocemente a un pH pi\u00f9 alto. Puoi usare una piccola quantit\u00e0 di bicarbonato di sodio per aumentare il pH dei gamberi. I cuochi esperti consigliano anche di usare zucchero e bicarbonato insieme per accelerare la doratura senza surriscaldare i gamberi.<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-8 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-text fusion-text-8\" style=\"--awb-text-transform:none;\"><\/div><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=\"682\" alt=\"ChefsTemp: semplici ricette fatte in casa con il termometro Pocket Pro\" title=\"ChefsTemp Cibi semplici fatti in casa con il termometro Pocket Pro (1)\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Simple-Homemade-Foods-Using-Pocket-Pro-Thermometer-1-1024x682.jpg\" class=\"img-responsive wp-image-7713\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Simple-Homemade-Foods-Using-Pocket-Pro-Thermometer-1-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Simple-Homemade-Foods-Using-Pocket-Pro-Thermometer-1-400x267.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Simple-Homemade-Foods-Using-Pocket-Pro-Thermometer-1-600x400.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Simple-Homemade-Foods-Using-Pocket-Pro-Thermometer-1-800x533.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Simple-Homemade-Foods-Using-Pocket-Pro-Thermometer-1-1200x800.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Simple-Homemade-Foods-Using-Pocket-Pro-Thermometer-1.jpg 1250w\" 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_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;\"><ul>\n<li><b><\/b><strong><b>Asciugare i gamberetti\u00a0<\/b><\/strong>\u2013 Usate della carta assorbente per asciugare i gamberi sgusciati. Assicuratevi di non averli conditi con zucchero e bicarbonato. Asciugando i gamberi, il processo di doratura sar\u00e0 pi\u00f9 rapido. Dopo averli asciugati con la carta assorbente, lasciateli asciugare all&#039;aria in frigorifero per 1 ora. Poi grigliateli senza timore di cuocerli troppo.<\/li>\n<li><b><\/b><strong><b>Utilizzare l&#039;olio <\/b><\/strong>\u2013 Come tutti sapete, l&#039;olio rende il cibo pi\u00f9 gustoso e saporito. Potete esaltarne il sapore mescolando l&#039;olio con spicchi d&#039;aglio tritati. Applicate il composto sui gamberi prima di cuocerli. Sebbene l&#039;olio vegetale ne migliori comunque il sapore, noi preferiamo altri oli da cucina, come l&#039;olio d&#039;oliva.\u00a0<b><\/b><\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-10 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-10\" style=\"--awb-text-transform:none;\"><ul>\n<li><strong><b>Cuocere i gamberi su una griglia molto calda\u00a0<\/b><\/strong>\u2013 Conosci gi\u00e0 la temperatura interna dei gamberi. Per leggere questa temperatura sul termometro del barbecue senza superarla, hai bisogno di una griglia calda. Preriscalda la griglia finch\u00e9 non diventa calda. Alza i bruciatori al massimo e lasciali cuocere per 15 minuti. Dopodich\u00e9, applica la miscela di olio e aglio sui gamberi, quindi aggiungi zucchero e bicarbonato. Lascia il primo lato rivolto verso il fuoco per circa 2 minuti, quindi gira. Allo stesso tempo, usa il termometro per griglia per controllare la temperatura interna dei gamberi. Il tempo di cottura standard per i gamberi \u00e8 di cinque minuti. Quando il tuo <em><a href=\"https:\/\/www.chefstemp.com\/it\/termometro-per-affumicatore-per-il-controllo-della-temperatura\/\"><u><strong>termometro per affumicatore<\/strong><\/u><\/a><\/em> indica la temperatura di cottura desiderata su ogni spiedino, togli i gamberi dalla griglia e disponili su un piatto da portata.<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-11 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-3 hover-type-none\"><img decoding=\"async\" width=\"472\" height=\"315\" alt=\"ChefsTemp Raggiungi un livello esperto in cucina con il miglior termometro da cucina\" title=\"ChefsTemp Raggiungi un livello esperto in cucina con il miglior termometro da cucina (3)\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Achieve-an-Expert-Level-in-Culinary-with-the-Best-Cooking-Thermometer-3.jpg\" class=\"img-responsive wp-image-7891\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Achieve-an-Expert-Level-in-Culinary-with-the-Best-Cooking-Thermometer-3-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Achieve-an-Expert-Level-in-Culinary-with-the-Best-Cooking-Thermometer-3-400x267.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Achieve-an-Expert-Level-in-Culinary-with-the-Best-Cooking-Thermometer-3.jpg 472w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/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-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-11\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"Part_3_How_to_Serve_Grilled_Shrimp\"><\/span><span style=\"color: #ff9900;\">Parte 3. Come servire i gamberi alla griglia?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-13 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-12\" style=\"--awb-text-transform:none;\"><p>Guarnire i gamberi prima di servirli \u00e8 fondamentale quando si hanno ospiti. Rende il cibo pi\u00f9 invitante e piacevole da mangiare. Mettete i gamberi cotti in una ciotola. La ciotola pu\u00f2 contenere aglio fresco, prezzemolo tritato, peperoncino, olio d&#039;oliva e scorza di limone. Servite il composto con pane o con qualsiasi altro ingrediente a piacere.<\/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-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;\"><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-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>Come potete vedere, grigliare gamberi perfetti \u00e8 facile. Assicuratevi di avere un termometro da cucina per controllare la temperatura interna dei gamberi. Inoltre, cuoceteli come consigliato in questo articolo. Se volete rispettare la temperatura interna pi\u00f9 sicura indicata dall&#039;USDA, aspettate che il termometro da cucina segni 63 \u00b0C (145 \u00b0F). Quindi, togliete i gamberi dalla griglia e serviteli a piacere.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>","protected":false},"excerpt":{"rendered":"","protected":false},"author":38,"featured_media":8063,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,88],"tags":[326,367],"class_list":["post-8060","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","category-recipes","tag-bbq","tag-cook-shrimp"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/8060","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=8060"}],"version-history":[{"count":3,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/8060\/revisions"}],"predecessor-version":[{"id":59706,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/8060\/revisions\/59706"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media\/8063"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media?parent=8060"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/categories?post=8060"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/tags?post=8060"}],"curies":[{"name":"parola chiave","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}