{"id":8974,"date":"2022-04-13T09:00:34","date_gmt":"2022-04-13T01:00:34","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=8974"},"modified":"2022-04-14T15:27:40","modified_gmt":"2022-04-14T07:27:40","slug":"safe-temps-easter-brunch-2022","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/it\/temperature-sicure-brunch-pasquale-2022\/","title":{"rendered":"Temperature sicure per il tuo brunch pasquale preferito: snack, antipasti e classici tradizionali pasquali per il 2022!"},"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>La Pasqua \u00e8 il 17 aprile<sup>il<\/sup>\u00a0Quest&#039;anno vogliamo che siate pronti a gustare tutti i vostri piatti preferiti delle feste in tutta sicurezza. Prosciutto pasquale glassato, cosciotto d&#039;agnello arrosto o una quiche per il brunch circondata da uova di Pasqua colorate compongono la tavola perfetta per le feste. Consultate i nostri suggerimenti sulle temperature per il modo migliore e pi\u00f9 sicuro per gustare il vostro pasto pasquale in tutta sicurezza! Buona Pasqua!<\/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-69de7b17988e6\" 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-69de7b17988e6\"  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\/temperature-sicure-brunch-pasquale-2022\/#Hard_Boiled_Egg_TemperaturesSafe_Handling_of_Easter_Egg\" >Temperature delle uova sode\/Manipolazione sicura delle uova di Pasqua<\/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\/temperature-sicure-brunch-pasquale-2022\/#Roasting_a_Glazed_Ham\" >Arrostire un prosciutto glassato<\/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\/temperature-sicure-brunch-pasquale-2022\/#Roast_Leg_of_Lamb_Boneless\" >Cosciotto d&#039;agnello arrosto, disossato<\/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\/temperature-sicure-brunch-pasquale-2022\/#Perfect_Roast_Beef\" >Roast beef perfetto<\/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\/temperature-sicure-brunch-pasquale-2022\/#Salmon_Filet_Temperatures\" >Temperature del filetto di salmone<\/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\/temperature-sicure-brunch-pasquale-2022\/#Traditional_Yeast_Rolls\" >Panini tradizionali al lievito<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.chefstemp.com\/it\/temperature-sicure-brunch-pasquale-2022\/#Quiche_and_Breakfast_Casseroles\" >Quiche e casseruole per la colazione<\/a><\/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\/temperature-sicure-brunch-pasquale-2022\/#Deep_Fried_Chocolate_Creme_Easter_Eggs\" >Uova di Pasqua fritte con crema al cioccolato<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Hard_Boiled_Egg_TemperaturesSafe_Handling_of_Easter_Egg\"><\/span><span style=\"color: #ff9900;\">Temperature delle uova sode\/Manipolazione sicura delle uova di Pasqua<\/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>Che divertimento c&#039;\u00e8 nel raccogliere tutte quelle uova di Pasqua colorate se non puoi mangiarle? Le uova di Pasqua possono essere mangiate in sicurezza, basta non lasciarle troppo a lungo nell&#039;erba. La temperatura perfetta per un uovo sodo \u00e8 di 82 \u00b0C per l&#039;albume e 77 \u00b0C per il tuorlo. Per ottenere questo risultato, metti le uova in una pentola con acqua che le copra appena. Porta a ebollizione e lasciala bollire per 1 minuto. Abbassa il fuoco al minimo e copri la pentola. Lascia riposare per 10 minuti e poi immergi le uova in un bagno di ghiaccio per sbucciarle facilmente.<\/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-text fusion-text-4\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"Roasting_a_Glazed_Ham\"><\/span><span style=\"color: #ff9900;\">Arrostire un prosciutto glassato<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-4 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-5\" style=\"--awb-text-transform:none;\"><p>Un prosciutto pronto da mangiare \u00e8 incredibilmente semplice e delizioso. Il primo passo \u00e8 arrostire lentamente il prosciutto, sotto una tenda di carta stagnola resistente, a 121 \u00b0C (250 \u00b0F) fino a quando la temperatura interna raggiunge i 54,5 \u00b0C (130 \u00b0F). Aumentare la temperatura a 176 \u00b0C (350 \u00b0F). Ricoprire il prosciutto con la glassa che si preferisce; zucchero di canna, senape di Digione, succo d&#039;ananas e sciroppo d&#039;acero sono opzioni comuni. Rimettere il prosciutto in forno e arrostire per 10-15 minuti fino a quando l&#039;esterno non sar\u00e0 spumeggiante e glassato. Lasciare riposare per 10 minuti e poi gustare!<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-5 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=\"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=\"300\" height=\"200\" alt=\"Prosciutto glassato con chiodi di garofano servito per cena\" title=\"Prosciutto glassato con chiodi di garofano servito per cena\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/04\/Roasting-a-Glazed-Ham-300x200.jpg\" class=\"img-responsive wp-image-8976\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/04\/Roasting-a-Glazed-Ham-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/04\/Roasting-a-Glazed-Ham-400x267.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/04\/Roasting-a-Glazed-Ham-600x400.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/04\/Roasting-a-Glazed-Ham.jpg 724w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-6 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-6\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"Roast_Leg_of_Lamb_Boneless\"><\/span><span style=\"color: #ff9900;\">Cosciotto d&#039;agnello arrosto, disossato<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-7 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=\"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-2 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"200\" alt=\"Cosciotto d&#039;agnello arrosto ripieno di spinaci e pinoli\" title=\"Cosciotto d&#039;agnello arrosto ripieno di spinaci e pinoli\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/04\/Roast-Leg-of-Lamb-boneless-300x200.jpg\" class=\"img-responsive wp-image-8977\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/04\/Roast-Leg-of-Lamb-boneless-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/04\/Roast-Leg-of-Lamb-boneless-400x266.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/04\/Roast-Leg-of-Lamb-boneless.jpg 509w\" 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-8 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;\"><p>Srotolate l&#039;arrosto e conditelo generosamente su entrambi i lati con sale, pepe, erbe aromatiche, aglio e limone. Potete farcirlo con spinaci saltati, feta sbriciolata, pomodori secchi o noci. Arrotolare la carne fino a ottenere una forma uniforme e legarla con lo spago da cucina. Guardate la nostra dimostrazione su come legare un arrosto. <a href=\"https:\/\/www.chefstemp.com\/it\/bistecca-di-filetto\/\"><u>Qui<\/u><\/a>. Inserisci il termometro a sonda al centro dell&#039;arrosto e cuoci lentamente a 124 \u00b0C (255 \u00b0F) fino a raggiungere la temperatura di cottura desiderata, 49 \u00b0C (120 \u00b0F) per una cottura media al sangue. Lascia riposare per 10 minuti prima di tagliare e servire. Consulta la guida alla temperatura della carne. <a href=\"https:\/\/www.chefstemp.com\/it\/tabella-delle-temperature-della-carne-di-pollo-alla-griglia\/\"><u>Qui<\/u><\/a>.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-9 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-8\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"Perfect_Roast_Beef\"><\/span><span style=\"color: #ff9900;\">Roast beef perfetto<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\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-9\" style=\"--awb-text-transform:none;\"><p>Tirate fuori l&#039;arrosto dal frigorifero e conditelo generosamente con sale kosher grosso, pepe nero macinato e aglio granulato. Lasciate riposare l&#039;arrosto a temperatura ambiente per 1 ora. Disponetelo su una griglia sopra una teglia con bordo. Arrostite a 121 \u00b0C (250 \u00b0F) fino a quando la temperatura interna raggiunge i 43 \u00b0C (110 \u00b0F), quindi toglietelo dal forno. Aumentate la temperatura del forno a 246 \u00b0C (475 \u00b0F) e infornate l&#039;arrosto per 10-15 minuti, finch\u00e9 non diventa croccante e dorato. Lasciate riposare l&#039;arrosto per 10 minuti prima di affettarlo.<\/p>\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=\"300\" height=\"210\" alt=\"Roast beef perfetto\" title=\"Roast beef perfetto\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/04\/Perfect-Roast-Beef-300x210.jpg\" class=\"img-responsive wp-image-8981\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/04\/Perfect-Roast-Beef-200x140.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/04\/Perfect-Roast-Beef-400x280.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/04\/Perfect-Roast-Beef-600x419.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/04\/Perfect-Roast-Beef-800x559.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/04\/Perfect-Roast-Beef.jpg 960w\" 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-12 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-10\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"Salmon_Filet_Temperatures\"><\/span><span style=\"color: #ff9900;\">Temperature del filetto di salmone<\/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_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-4 hover-type-none\"><a class=\"fusion-no-lightbox\" href=\"https:\/\/www.chefstemp.com\/it\/prodotto\/termometro-per-carne-finaltouchx10\/\" target=\"_self\" aria-label=\"Temperature del filetto di salmone\"><img decoding=\"async\" width=\"300\" height=\"200\" alt=\"Temperature del filetto di salmone\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/04\/Salmon-Filet-temperatures-300x200.jpg\" class=\"img-responsive wp-image-8982\"\/><\/a><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-14 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-11\" style=\"--awb-text-transform:none;\"><p>Il salmone \u00e8 uno dei pesci pi\u00f9 versatili, ma pu\u00f2 seccarsi rapidamente se cotto troppo. Il nostro team ritiene che la temperatura perfetta per il salmone sia media, ovvero 51,6 \u00b0C (125 \u00b0F) come temperatura finale di cottura. Questo pesce pu\u00f2 passare da poco a troppo cotto molto rapidamente: assicuratevi di riscaldare la parte pi\u00f9 spessa del pesce e di toglierlo dal fuoco quando la temperatura raggiunge i 49 \u00b0C (120 \u00b0F). Questo far\u00e0 aumentare i gradi rimanenti fino a raggiungere una cottura media perfetta.<\/p>\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-12\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"Traditional_Yeast_Rolls\"><\/span><span style=\"color: #ff9900;\">Panini tradizionali al lievito<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-16 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-13\" style=\"--awb-text-transform:none;\"><p>Il lievito \u00e8 un organismo vivente e prospera in un intervallo di temperatura ristretto, tra i 43 e i 46 \u00b0C. Se l&#039;acqua \u00e8 troppo calda, uccider\u00e0 il lievito e non produrr\u00e0 il gas necessario per far lievitare i panini. Sciogliete il lievito nell&#039;acqua tiepida e aggiungetelo agli ingredienti rimanenti. Arrotolare l&#039;impasto fino a formare una palla liscia, metterla in una ciotola coperta con pellicola trasparente e lasciarla riposare in un luogo caldo finch\u00e9 non raddoppia di volume. Togliere l&#039;impasto e stendere delle palline di dimensioni uniformi. Adagiare i panini su una teglia con bordo e spruzzarli con spray antiaderente, quindi ricoprirli con uno strato di pellicola trasparente. Lasciarli lievitare ancora finch\u00e9 non raddoppiano di volume, quindi infornare a 180 \u00b0C per 20-22 minuti o finch\u00e9 non saranno dorati.<\/p>\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;\"><h2><span class=\"ez-toc-section\" id=\"Quiche_and_Breakfast_Casseroles\"><\/span><span style=\"color: #ff9900;\">Quiche e casseruole per la colazione<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-18 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-15\" style=\"--awb-text-transform:none;\"><p>La consistenza perfetta per una casseruola per la colazione \u00e8 morbida ma soda. Dovrebbe essere elastica ma con un leggero movimento. Questo si ottiene cuocendo la crema pasticcera a 71 \u00b0C. Si consiglia sempre di testare il centro del piatto per assicurarsi che sia completamente cotto. Alcune idee divertenti per il brunch pasquale potrebbero essere una classica Quiche Loraine (con porri, prosciutto e gruviera) o una casseruola di uova alla Benedict con muffin inglesi spezzettati, bacon canadese e uova, guarnita con salsa olandese fresca appena prima di servire!<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-19 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-5 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"201\" alt=\"Quiche e casseruole per la colazione\" title=\"Quiche e casseruole per la colazione\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/04\/Quiche-and-Breakfast-casseroles-300x201.jpg\" class=\"img-responsive wp-image-8983\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/04\/Quiche-and-Breakfast-casseroles-200x134.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/04\/Quiche-and-Breakfast-casseroles-400x268.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/04\/Quiche-and-Breakfast-casseroles-600x403.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/04\/Quiche-and-Breakfast-casseroles-800x537.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/04\/Quiche-and-Breakfast-casseroles.jpg 960w\" 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-20 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-16\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"Deep_Fried_Chocolate_Creme_Easter_Eggs\"><\/span><span style=\"color: #ff9900;\">Uova di Pasqua fritte con crema al cioccolato<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-21 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-17\" style=\"--awb-text-transform:none;\"><p>Le uova di cioccolato e crema sono una tradizione pasquale, e come si possono migliorare? Perch\u00e9 friggerle, ovviamente. Congelate le uova di cioccolato e crema per 15 minuti prima di immergerle in una pastella di farina, lievito, latte e un pizzico di sale. Usate il termometro per mantenere l&#039;olio a 190 \u00b0C e friggete le uova per 3-4 minuti o fino a doratura. Trasferitele su una griglia e lasciate scolare l&#039;olio per un minuto. Dopo un minuto, spolverizzatele con abbondante zucchero a velo.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":8996,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,88],"tags":[521,518,519,517,520],"class_list":["post-8974","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","category-recipes","tag-appetizers","tag-easter","tag-perfect-temperature","tag-safe-temps","tag-snacks"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/8974","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=8974"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/8974\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media\/8996"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media?parent=8974"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/categories?post=8974"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/tags?post=8974"}],"curies":[{"name":"parola chiave","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}