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gennarino.org Visita il nuovo sito di gennarino.org! 2008-01-02T00:43:38+02:00 http://www.gennarino.org/forum/feed.php?f=10&t=12209 2008-01-02T00:43:38+02:00 2008-01-02T00:43:38+02:00 http://www.gennarino.org/forum/viewtopic.php?t=12209&p=119691#p119691 <![CDATA[Re: Temperatura di cottura delle carni]]>








Scusami Koster ma non è spiegato molto bene, da quello che ho capito è il tempo che si deve tenere ad una determinata temperatura per arrivare a cottura.

Statistiche: Inviato da MrSmith — 02/01/2008, 0:43

]]> 2008-01-01T22:53:28+02:00 2008-01-01T22:53:28+02:00 http://www.gennarino.org/forum/viewtopic.php?t=12209&p=119687#p119687 <![CDATA[Re: Temperatura di cottura delle carni]]> Statistiche: Inviato da Koster — 01/01/2008, 22:53

]]> 2008-01-01T22:46:25+02:00 2008-01-01T22:46:25+02:00 http://www.gennarino.org/forum/viewtopic.php?t=12209&p=119686#p119686 <![CDATA[Temperatura di cottura delle carni]]> Buon Anno a tutti :grin:
A parte gli esperimenti del chimico, sempre molto utili, ho trovato questa utile tabella per chiunque avesse il problema di capire se un arrosto è cotto o no.
La fonte è autorevole: Il National Food Safety Database - USA.

Le Temperature di Cottura delle Carni

ALIMENTO

Hamburger
Manzo, Vitella, Agnello, Maiale
Pollo,Tacchino


Arrosti* e Bistecche:
al sangue**
media-al sangue
media
ben cotta

Braciole, Arrosti, Costolette:
media
ben cotta
Prosciutto, fresco
Salsicce, fresche

Pollo, intero o a pezzi
Anatra
Tacchino intero(non ripieno)
Tacchino petto
Tacchino carne non bianca
*Per gli arrosti di manzo sono possibili varie combinazioni di cottura
**45°C per un filetto, 50°C per un roast-beef(questo dato proviene da una nota rivista italiana di cucina.
La temperatura per la cottura al sangue non viene riportata dal NFSD perchè non sicura dal punto di vista sanitario)



Arrosti di Manzo (roast-beef) o arrosti al sale
Temperature Interne
63ºC
62ºC
61ºC
60ºC
59ºC
58ºC
57ºC
56ºC
54ºC

Statistiche: Inviato da MrSmith — 01/01/2008, 22:46

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