{"id":22158,"date":"2022-11-01T18:00:12","date_gmt":"2022-11-01T17:00:12","guid":{"rendered":"https:\/\/ehl-i-lezzetiz.biz\/?p=22158"},"modified":"2013-02-18T21:00:12","modified_gmt":"2013-02-18T20:00:12","slug":"points-de-maturite-dans-la-cuisson-de-la-viande","status":"publish","type":"post","link":"https:\/\/ehl-i-lezzetiz.biz\/?p=22158&lang=fr","title":{"rendered":"Points de maturit\u00e9 dans la cuisson de la viande"},"content":{"rendered":"<ul class=\"et_post_gallery clearfix\">\n\t\t\t\t\t<li class=\"et_gallery_item et_pb_gallery_image\">\n\t\t\t\t\t\t<a href=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Etlerin-Olgunluk-dereceleri-6.jpg\" title=\"Etlerin Olgunluk dereceleri-6\">\n\t\t\t\t\t\t\t<span class=\"et_portfolio_image\">\n\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"284\" src=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Etlerin-Olgunluk-dereceleri-6-400x284.jpg\" class=\"attachment-et-pb-portfolio-image size-et-pb-portfolio-image\" alt=\"\" \/>\n\t\t\t\t\t\t\t\t<span class=\"et_overlay\"><\/span>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\n\t\t\t\t\t<\/li><li class=\"et_gallery_item et_pb_gallery_image\">\n\t\t\t\t\t\t<a href=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Etlerin-Olgunluk-dereceleri-4.jpg\" title=\"Etlerin Olgunluk dereceleri-4\">\n\t\t\t\t\t\t\t<span class=\"et_portfolio_image\">\n\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"284\" src=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Etlerin-Olgunluk-dereceleri-4-400x284.jpg\" class=\"attachment-et-pb-portfolio-image size-et-pb-portfolio-image\" alt=\"\" \/>\n\t\t\t\t\t\t\t\t<span class=\"et_overlay\"><\/span>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\n\t\t\t\t\t<\/li><li class=\"et_gallery_item et_pb_gallery_image\">\n\t\t\t\t\t\t<a href=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Saraybosna-da-Kuzu-\u00e7evirme18.jpg\" title=\"Saraybosna da Kuzu \u00e7evirme18\">\n\t\t\t\t\t\t\t<span class=\"et_portfolio_image\">\n\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"379\" height=\"284\" src=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Saraybosna-da-Kuzu-\u00e7evirme18.jpg\" class=\"attachment-et-pb-portfolio-image size-et-pb-portfolio-image\" alt=\"\" srcset=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Saraybosna-da-Kuzu-\u00e7evirme18.jpg 1240w, https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Saraybosna-da-Kuzu-\u00e7evirme18-300x225.jpg 300w, https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Saraybosna-da-Kuzu-\u00e7evirme18-768x576.jpg 768w, https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Saraybosna-da-Kuzu-\u00e7evirme18-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 379px) 100vw, 379px\" \/>\n\t\t\t\t\t\t\t\t<span class=\"et_overlay\"><\/span>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\n\t\t\t\t\t<\/li><li class=\"et_gallery_item et_pb_gallery_image\">\n\t\t\t\t\t\t<a href=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Etlerin-Olgunluk-dereceleri-5.jpg\" title=\"Etlerin Olgunluk dereceleri-5\">\n\t\t\t\t\t\t\t<span class=\"et_portfolio_image\">\n\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"284\" src=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Etlerin-Olgunluk-dereceleri-5-400x284.jpg\" class=\"attachment-et-pb-portfolio-image size-et-pb-portfolio-image\" alt=\"\" \/>\n\t\t\t\t\t\t\t\t<span class=\"et_overlay\"><\/span>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\n\t\t\t\t\t<\/li><li class=\"et_gallery_item et_pb_gallery_image\">\n\t\t\t\t\t\t<a href=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Etlerin-Olgunluk-dereceleri-3.jpg\" title=\"Etlerin Olgunluk dereceleri-3\">\n\t\t\t\t\t\t\t<span class=\"et_portfolio_image\">\n\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"284\" src=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Etlerin-Olgunluk-dereceleri-3-400x284.jpg\" class=\"attachment-et-pb-portfolio-image size-et-pb-portfolio-image\" alt=\"\" \/>\n\t\t\t\t\t\t\t\t<span class=\"et_overlay\"><\/span>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\n\t\t\t\t\t<\/li><li class=\"et_gallery_item et_pb_gallery_image\">\n\t\t\t\t\t\t<a href=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Etlerin-Olgunluk-dereceleri.jpg\" title=\"Etlerin Olgunluk dereceleri\">\n\t\t\t\t\t\t\t<span class=\"et_portfolio_image\">\n\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"284\" src=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Etlerin-Olgunluk-dereceleri-400x284.jpg\" class=\"attachment-et-pb-portfolio-image size-et-pb-portfolio-image\" alt=\"\" \/>\n\t\t\t\t\t\t\t\t<span class=\"et_overlay\"><\/span>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\n\t\t\t\t\t<\/li><li class=\"et_gallery_item et_pb_gallery_image\">\n\t\t\t\t\t\t<a href=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Etlerin-Olgunluk-dereceleri-2.jpg\" title=\"Etlerin Olgunluk dereceleri-2\">\n\t\t\t\t\t\t\t<span class=\"et_portfolio_image\">\n\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"284\" src=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Etlerin-Olgunluk-dereceleri-2-400x284.jpg\" class=\"attachment-et-pb-portfolio-image size-et-pb-portfolio-image\" alt=\"\" \/>\n\t\t\t\t\t\t\t\t<span class=\"et_overlay\"><\/span>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\n\t\t\t\t\t<\/li><li class=\"et_gallery_item et_pb_gallery_image\">\n\t\t\t\t\t\t<a href=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/90704316_1519903874832784_5682223272838561792_n.jpg\" title=\"Etlerin Olgunluk dereceleri-11\">\n\t\t\t\t\t\t\t<span class=\"et_portfolio_image\">\n\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"284\" src=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/90704316_1519903874832784_5682223272838561792_n-400x284.jpg\" class=\"attachment-et-pb-portfolio-image size-et-pb-portfolio-image\" alt=\"\" \/>\n\t\t\t\t\t\t\t\t<span class=\"et_overlay\"><\/span>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\n\t\t\t\t\t<\/li><li class=\"et_gallery_item et_pb_gallery_image\">\n\t\t\t\t\t\t<a href=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/90798449_1519903951499443_6735917482285989888_n-e1667319549528.jpg\" title=\"Etlerin Olgunluk dereceleri-12\">\n\t\t\t\t\t\t\t<span class=\"et_portfolio_image\">\n\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"284\" src=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/90798449_1519903951499443_6735917482285989888_n-e1667319549528-400x284.jpg\" class=\"attachment-et-pb-portfolio-image size-et-pb-portfolio-image\" alt=\"\" \/>\n\t\t\t\t\t\t\t\t<span class=\"et_overlay\"><\/span>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\n\t\t\t\t\t<\/li>\n\t\t\t\t<\/ul>\n<p>&nbsp;<\/p>\n<h1><strong>Points de maturit\u00e9 dans la cuisson de la viande:<\/strong><\/h1>\n<p>Livrer de la viande au point souhait\u00e9 sur le barbecue est un art qui n\u00e9cessite des connaissances et des comp\u00e9tences. Mais il n\u2019est pas impossible de l\u2019apprendre.<\/p>\n<p>La chaleur sur la surface sup\u00e9rieure de la viande doit \u00eatre comprise entre 170 et 180 \u00b0 C. Ainsi, l\u2019\u00e9dulcoration de la viande et l\u2019augmentation du go\u00fbt de la friture sont obtenues sans perte de poids<\/p>\n<p>La chaleur interne de la viande est l\u2019un des facteurs les plus importants pour atteindre l\u2019objectif. En bref, la chaleur interne de la viande nous indique le point de cuisson.<\/p>\n<table border=\"0\" width=\"814\" cellspacing=\"0\" cellpadding=\"0\">\n<colgroup>\n<col width=\"103\">\n<col width=\"69\">\n<col span=\"6\" width=\"87\">\n<col width=\"120\"><\/colgroup>\n<tbody>\n<tr>\n<td class=\"xl65\" colspan=\"3\" width=\"259\" height=\"21\">Viande Points de maturit\u00e9 en cuisine<\/td>\n<td width=\"87\"><\/td>\n<td width=\"87\"><\/td>\n<td width=\"87\"><\/td>\n<td width=\"87\"><\/td>\n<td width=\"87\"><\/td>\n<td width=\"120\"><\/td>\n<\/tr>\n<tr>\n<td class=\"xl65\" height=\"21\"><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td class=\"xl66\" colspan=\"2\" height=\"21\">Turc<\/td>\n<td colspan=\"2\">Allemand<\/td>\n<td colspan=\"2\">Fran\u00e7ais<\/td>\n<td colspan=\"2\">Anglais<\/td>\n<td> Centralit\u00e9<\/td>\n<\/tr>\n<tr>\n<td height=\"21\"><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td class=\"xl66\" colspan=\"2\" height=\"21\">Ros\u00e9e \u2013 Rouge sang<\/td>\n<td colspan=\"2\">Roh<\/td>\n<td>bleu, cru<\/td>\n<td><\/td>\n<td colspan=\"2\">..raw<\/td>\n<td>\u2264 45 \u00b0C<\/td>\n<\/tr>\n<tr>\n<td height=\"21\"><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td class=\"xl67\" colspan=\"9\" width=\"814\" height=\"68\">Description L\u2019int\u00e9rieur de la viande est cru et sanglant. \u00c0 l\u2019ext\u00e9rieur, on observe une fine couche de rougeur croustillante brune. Lorsqu\u2019il est press\u00e9, il r\u00e9siste. Le bouillon sortant est rouge. Les prot\u00e9ines contenues dans la viande sont sur le point de subir une d\u00e9naturation.<\/td>\n<\/tr>\n<tr>\n<td class=\"xl67\" width=\"103\" height=\"52\"><\/td>\n<td class=\"xl68\" width=\"69\"><\/td>\n<td class=\"xl68\" width=\"87\"><\/td>\n<td class=\"xl68\" width=\"87\"><\/td>\n<td class=\"xl68\" width=\"87\"><\/td>\n<td class=\"xl68\" width=\"87\"><\/td>\n<td class=\"xl68\" width=\"87\"><\/td>\n<td class=\"xl68\" width=\"87\"><\/td>\n<td class=\"xl68\" width=\"120\"><\/td>\n<\/tr>\n<tr>\n<td class=\"xl66\" colspan=\"2\" height=\"21\">Turc<\/td>\n<td colspan=\"2\">Allemand<\/td>\n<td colspan=\"2\">Fran\u00e7ais<\/td>\n<td colspan=\"2\">Anglais<\/td>\n<td> Centralit\u00e9<\/td>\n<\/tr>\n<tr>\n<td height=\"21\"><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td colspan=\"2\" height=\"21\">Sanglant<\/td>\n<td colspan=\"2\">Blutig<\/td>\n<td colspan=\"2\">Saignant<\/td>\n<td colspan=\"2\">rare<\/td>\n<td>48 \u2013 52 \u00b0C<\/td>\n<\/tr>\n<tr>\n<td class=\"xl66\" height=\"21\"><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td class=\"xl69\" colspan=\"9\" width=\"814\" height=\"43\">Description La partie interne de la viande est l\u00e9g\u00e8rement sanglante. \u00c0 mesure qu\u2019il s\u2019approche de la couche externe, il devient ros\u00e2tre. \u00c0 l\u2019ext\u00e9rieur se forme une couche croustillante brune.<\/td>\n<\/tr>\n<tr>\n<td class=\"xl69\" width=\"103\" height=\"43\"><\/td>\n<td class=\"xl69\" width=\"69\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"120\"><\/td>\n<\/tr>\n<tr>\n<td class=\"xl66\" colspan=\"2\" height=\"21\">Turc<\/td>\n<td colspan=\"2\">Allemand<\/td>\n<td colspan=\"2\">Fran\u00e7ais<\/td>\n<td colspan=\"2\">Anglais<\/td>\n<td> Centralit\u00e9<\/td>\n<\/tr>\n<tr>\n<td class=\"xl69\" width=\"103\" height=\"19\"><\/td>\n<td class=\"xl69\" width=\"69\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"120\"><\/td>\n<\/tr>\n<tr>\n<td colspan=\"2\" height=\"21\">Rose<\/td>\n<td colspan=\"2\">Moyenne oder rosa<\/td>\n<td>\u00e0 point<\/td>\n<td><\/td>\n<td colspan=\"2\">\u00e0 point<\/td>\n<td>53 \u2013 60 \u00b0C<\/td>\n<\/tr>\n<tr>\n<td height=\"21\"><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td class=\"xl69\" colspan=\"9\" width=\"814\" height=\"41\">Description L\u2019int\u00e9rieur de la viande est compl\u00e8tement de couleur rose. Lorsqu\u2019il est enfonc\u00e9, il montre une l\u00e9g\u00e8re r\u00e9sistance dorsale. \u00c0 l\u2019ext\u00e9rieur se forme une couche croustillante brune. Ce degr\u00e9 de maturit\u00e9 est le plus id\u00e9al pour le steak de bovin.<\/td>\n<\/tr>\n<tr>\n<td class=\"xl69\" width=\"103\" height=\"41\"><\/td>\n<td class=\"xl69\" width=\"69\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"120\"><\/td>\n<\/tr>\n<tr>\n<td class=\"xl66\" colspan=\"2\" height=\"21\">Turc<\/td>\n<td colspan=\"2\">Allemand<\/td>\n<td colspan=\"2\">Fran\u00e7ais<\/td>\n<td colspan=\"2\">Anglais<\/td>\n<td> Centralit\u00e9<\/td>\n<\/tr>\n<tr>\n<td class=\"xl69\" width=\"103\" height=\"23\"><\/td>\n<td class=\"xl69\" width=\"69\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"120\"><\/td>\n<\/tr>\n<tr>\n<td height=\"21\">Semi-sale<\/td>\n<td><\/td>\n<td>Halb Durch<\/td>\n<td><\/td>\n<td colspan=\"2\">demi-anglais<\/td>\n<td>Douleur moyenne<\/td>\n<td><\/td>\n<td>60 \u2013 69 \u00b0C<\/td>\n<\/tr>\n<tr>\n<td height=\"21\"><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td class=\"xl69\" colspan=\"9\" width=\"814\" height=\"63\">Description Seule une tr\u00e8s petite partie de l\u2019int\u00e9rieur de la viande est rose. Le bouillon sortant est rose. \u00c0 partir de ce point de maturit\u00e9, ET commence \u00e0 s\u00e9cher et \u00e0 caoutchouter \u00e0 mesure que la perte d\u2019humidit\u00e9 augmente. C\u2019est pourquoi il ne convient pas aux steaks.<\/td>\n<\/tr>\n<tr>\n<td class=\"xl69\" width=\"103\" height=\"36\"><\/td>\n<td class=\"xl69\" width=\"69\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"120\"><\/td>\n<\/tr>\n<tr>\n<td class=\"xl66\" colspan=\"2\" height=\"21\">Turc<\/td>\n<td colspan=\"2\">Allemand<\/td>\n<td colspan=\"2\">Fran\u00e7ais<\/td>\n<td colspan=\"2\">Anglais<\/td>\n<td> Centralit\u00e9<\/td>\n<\/tr>\n<tr>\n<td class=\"xl69\" width=\"103\" height=\"19\"><\/td>\n<td class=\"xl69\" width=\"69\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"120\"><\/td>\n<\/tr>\n<tr>\n<td class=\"xl69\" width=\"103\" height=\"63\">Bien frit<\/td>\n<td class=\"xl69\" width=\"69\"><\/td>\n<td class=\"xl69\" width=\"87\">Durch<\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\">bien cuit<\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\">Bien jou\u00e9<\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"120\">70 \u00b0C und h\u00f6her<\/td>\n<\/tr>\n<tr>\n<td class=\"xl69\" colspan=\"9\" width=\"814\" height=\"109\">Description La viande est compl\u00e8tement frite, ne r\u00e9siste pas lorsqu\u2019elle est press\u00e9e dessus. Ce degr\u00e9 de maturit\u00e9 est particuli\u00e8rement \u00e9lev\u00e9 chez les volailles. Et lorsque la confiance dans la qualit\u00e9 de la viande utilis\u00e9e est faible, elle est pr\u00e9f\u00e9r\u00e9e \u00e0 des fins de st\u00e9rilisation. Il ne convient certainement pas au steak de b\u0153uf car le steak se dess\u00e8che et devient comme du caoutchouc. (\u00c0 propos, il convient de noter que les go\u00fbts et les couleurs ne seront pas discut\u00e9s. Le point de maturit\u00e9 de la viande, auquel il s\u2019habitue \u00e0 manger sa personne, est le meilleur pour lui.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p>Un thermom\u00e8tre \u00e0 frire y est plac\u00e9 pour mesurer la temp\u00e9rature interne de la viande. Les cat\u00e9gories vues sur le panneau sont la chaleur de la viande au moment du service. Pour cette raison, l\u2019augmentation de la temp\u00e9rature pendant la p\u00e9riode de repos de la viande doit \u00eatre prise en consid\u00e9ration.<\/p>\n<p>Par exemple, une moustiquaire de b\u0153uf \u00e0 servir sanglante est cuite dans un four ventil\u00e9 \u00e0 chaud \u00e0 180 \u00b0C et lorsque la chaleur interne atteint 38 \u00b0C, elle est retir\u00e9e du four et laiss\u00e9e au repos dans un environnement chaud. Pendant cette p\u00e9riode de repos, la temp\u00e9rature interne atteint 48\u00b0C.<\/p>\n<p>Dans la technique de cuisson \u00e0 basse temp\u00e9rature, la temp\u00e9rature du four est r\u00e9gl\u00e9e seulement 20 \u00b0 C plus \u00e9lev\u00e9e que la temp\u00e9rature de service souhait\u00e9e de la viande. Ainsi, le s\u00e9chage de la viande est emp\u00each\u00e9 La viande est cuite au four au degr\u00e9 souhait\u00e9 pour \u00eatre servie.<\/p>\n<p>&nbsp;<\/p>\n<h3><span style=\"text-decoration: underline;\"><a href=\"https:\/\/ehl-i-lezzetiz.biz\/?p=1704&#038;lang=tr\"><em><strong>D\u00e9naturation:<\/strong><\/em><\/a><\/span><\/h3>\n","protected":false},"excerpt":{"rendered":"<p>Points de maturit\u00e9 dans la cuisson de la viande au barbecue:<br \/>\nLivrer de la viande au point souhait\u00e9 sur le barbecue est un art qui n\u00e9cessite des connaissances et des comp\u00e9tences. Mais il n\u2019est pas impossible de l\u2019apprendre.<br \/>\nLa chaleur sur la surface sup\u00e9rieure de la viande doit \u00eatre comprise entre 170 et 180 \u00b0 C. Ainsi, l\u2019\u00e9dulcoration de la viande et l\u2019augmentation du go\u00fbt de la friture sont obtenues sans perte de poids<br \/>\nLa chaleur interne de la viande est l\u2019un des facteurs les plus importants pour atteindre l\u2019objectif. En bref, la chaleur interne de la viande nous indique le point de cuisson.<\/p>\n","protected":false},"author":8,"featured_media":22140,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[1007,1010,1011],"tags":[1465,1463,1464],"class_list":["post-22158","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culture-generale-de-la-saveur","category-gurme-news-fr","category-gurme-news-fr-2","tag-angus-rouge","tag-gout-general","tag-viande-points-de-maturite-en-cuisine"],"_links":{"self":[{"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/posts\/22158","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=22158"}],"version-history":[{"count":0,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/posts\/22158\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/media\/22140"}],"wp:attachment":[{"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22158"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22158"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22158"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}