{"id":1048,"date":"2014-01-12T11:28:21","date_gmt":"2014-01-12T09:28:21","guid":{"rendered":"http:\/\/delph-in-cook.fr\/?p=1048"},"modified":"2014-01-12T13:59:42","modified_gmt":"2014-01-12T11:59:42","slug":"temperatures-ideales-de-cuisson-a-coeur","status":"publish","type":"post","link":"https:\/\/delph-in-cook.fr\/?p=1048","title":{"rendered":"TEMPERATURES IDEALES DE CUISSON A COEUR DES VIANDES ET POISSONS"},"content":{"rendered":"<p>Voici quelques indications pour v\u00e9rifier la cuisson des viandes et poissons.<\/p>\n<p>Ins\u00e9rer le thermom\u00e8tre de cuisson dans la partie la plus \u00e9paisse du morceau, et ce jusqu\u2019en son \u00a0centre.<\/p>\n<p>En faisant bien attention en prenant la mesure car sur une partie plus mince, la mesure obtenue sera plus \u00e9lev\u00e9e qu\u2019au c\u0153ur m\u00eame du morceau, la temp\u00e9rature indiqu\u00e9e sera donc trompeuse.<\/p>\n<p>S\u2019assurer \u00a0que la pointe du thermom\u00e8tre ne touche ni aux os ni au gras, s\u2019il y en a. C\u2019est la chair que l\u2019on mange et non les os ou le gras. C\u2019est donc \u00a0la temp\u00e9rature de la chair que l\u2019on veut conna\u00eetre pour savoir si elle est pr\u00eate \u00e0 manger.<\/p>\n<p align=\"center\"><b>\u00a0<\/b><\/p>\n<p><b>B\u0153uf, veau, agneau\u00a0<\/b><\/p>\n<ul>\n<li>Saignant\u00a0: 63 \u00b0C<\/li>\n<li>\u00c0 point\u00a0: 70 \u00b0C<\/li>\n<li>Bien cuit\u00a0: 77 \u00b0C<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><b>Porc<\/b><\/p>\n<ul>\n<li>R\u00f4ti ou c\u00f4telettes\u00a0ros\u00e9\u00a0: 70 \u00b0C<\/li>\n<li>Jambon \u00e0 cuire\u00a0 bien cuit\u00a0: 77 \u00b0C<\/li>\n<li>Saucisses fra\u00eeches\u00a0: 70 \u00b0C<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><b>Volailles <\/b><\/p>\n<ul>\n<li>Enti\u00e8re\u00a0: 82 \u00b0C (les jus sont clairs, la viande est tendre et les cuisses se d\u00e9tachent facilement.)<\/li>\n<li>D\u00e9coup\u00e9e (poitrine, cuisse ou aile)\u00a0: 77 \u00b0C<\/li>\n<li>Hach\u00e9e\u00a0: 74 \u00b0C<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><b>Gibiers d\u2019\u00e9levages<\/b><\/p>\n<ul>\n<li>Cerf, lapin, sanglier, etc.\u00a0: 70 \u00b0C<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><b>Gibiers sauvages<\/b><\/p>\n<ul>\n<li>Li\u00e8vre, caribou, etc.\u00a0: 77 \u00b0C<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><b>Ratites<\/b><\/p>\n<ul>\n<li>Autruche, \u00e9meu et nandou \u00e0 point\u00a0: 70 \u00b0C<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><b style=\"line-height: 1.5em;\">Viandes hach\u00e9es<\/b><\/p>\n<ul>\n<li>Toutes les viandes hach\u00e9es (sauf celles de volailles Cf. plus haut)\u00a0: 70 \u00b0C (le centre de la viande est bien cuit et les jus sont clairs.)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><b>Poissons<\/b><\/p>\n<ul>\n<li>Entier ou tranch\u00e9\u00a0: 63 \u00b0C (la couleur est uniforme et opaque. La chair se d\u00e9fait facilement.)<\/li>\n<li>Eminc\u00e9\u00a0: 68 \u00b0C (la couleur est uniforme et opaque. La chair se d\u00e9fait facilement.)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><b>Farces<\/b><\/p>\n<ul>\n<li>M\u00e9langes \u00e0 farcir, viandes et p\u00e2tes farcies\u00a0: 74 \u00b0C<\/li>\n<\/ul>\n\n\t\t\t\t<div class=\"mr_social_sharing_wrapper\">\n\t\t\t\t<!-- Social Sharing Toolkit v2.2 --><span class=\"mr_social_sharing\"><a class=\"mr_social_share_facebook\" href=\"\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fdelph-in-cook.fr%2F%3Fp%3D1048&amp;t=TEMPERATURES+IDEALES+DE+CUISSON+A+COEUR+DES+VIANDES+ET+POISSONS\" class=\"mr_social_sharing_popup_link\"><img decoding=\"async\" src=\"https:\/\/delph-in-cook.fr\/wp-content\/plugins\/social-sharing-toolkit\/images\/icons_medium\/facebook.png\" class=\"nopin\" alt=\"Share on Facebook\" title=\"Share on Facebook\"\/><\/a><\/span><span class=\"mr_social_sharing\"><div class=\"g-plusone\" data-size=\"medium\" data-annotation=\"none\" data-href=\"https:\/\/delph-in-cook.fr\/?p=1048\"><\/div><\/span><span class=\"mr_social_sharing\"><a class=\"mr_social_share_myspace\" href=\"http:\/\/www.myspace.com\/Modules\/PostTo\/Pages\/?t=TEMPERATURES+IDEALES+DE+CUISSON+A+COEUR+DES+VIANDES+ET+POISSONS&amp;u=https%3A%2F%2Fdelph-in-cook.fr%2F%3Fp%3D1048\" class=\"mr_social_sharing_popup_link\"><img decoding=\"async\" src=\"https:\/\/delph-in-cook.fr\/wp-content\/plugins\/social-sharing-toolkit\/images\/icons_medium\/myspace.png\" class=\"nopin\" alt=\"Share on Myspace\" title=\"Share on Myspace\"\/><\/a><\/span><span class=\"mr_social_sharing\"><a rel=\"nofollow\" class=\"linksalpha_button linksalpha_link\" href=\"\/\/www.linksalpha.com\/social\/mobile\" data-url=\"https:\/\/delph-in-cook.fr\/?p=1048\" data-text=\"TEMPERATURES IDEALES DE CUISSON A COEUR DES VIANDES ET POISSONS\" data-desc=\"Voici quelques indications pour v\u00e9rifier la cuisson des viandes et poissons. Ins\u00e9rer le thermom\u00e8tre de cuisson dans la partie la plus \u00e9paisse du morceau, et ce jusqu\u2019en son \u00a0centre. En faisant bien attention en prenant la mesure car sur une partie plus mince, la mesure obtenue sera plus\" data-image=\"https:\/\/delph-in-cook.fr\/wp-content\/uploads\/2012\/07\/cloche_plat_etain-150x150.jpg\" data-button=\"\">\n\t\t\t\t\t<img decoding=\"async\" src=\"\/\/www.linksalpha.com\/images\/social_share_button.png\" alt=\"Share\" class=\"linksalpha_image\" \/>\n\t\t\t\t\t<\/a><script type=\"text\/javascript\" src=\"\/\/www.linksalpha.com\/scripts\/loader_iconbox.js?v=2.4\"><\/script><\/span><\/div>","protected":false},"excerpt":{"rendered":"<p>Voici quelques indications pour v\u00e9rifier la cuisson des viandes et poissons. Ins\u00e9rer le thermom\u00e8tre de cuisson dans la partie la plus \u00e9paisse du morceau, et ce jusqu\u2019en son \u00a0centre. En faisant bien attention en prenant la mesure car sur une partie plus mince, la mesure obtenue sera plus \u00e9lev\u00e9e qu\u2019au c\u0153ur m\u00eame du morceau, la<a class=\"rmore\" href=\"https:\/\/delph-in-cook.fr\/?p=1048\">&nbsp;&nbsp; Read More &#8230;<\/a><\/p>\n\n\t\t\t\t<div class=\"mr_social_sharing_wrapper\">\n\t\t\t\t<!-- Social Sharing Toolkit v2.2 --><span class=\"mr_social_sharing\"><a class=\"mr_social_share_facebook\" href=\"\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fdelph-in-cook.fr%2F%3Fp%3D1048&amp;t=TEMPERATURES+IDEALES+DE+CUISSON+A+COEUR+DES+VIANDES+ET+POISSONS\" class=\"mr_social_sharing_popup_link\"><img decoding=\"async\" src=\"https:\/\/delph-in-cook.fr\/wp-content\/plugins\/social-sharing-toolkit\/images\/icons_medium\/facebook.png\" class=\"nopin\" alt=\"Share on Facebook\" title=\"Share on Facebook\"\/><\/a><\/span><span class=\"mr_social_sharing\"><div class=\"g-plusone\" data-size=\"medium\" data-annotation=\"none\" data-href=\"https:\/\/delph-in-cook.fr\/?p=1048\"><\/div><\/span><span class=\"mr_social_sharing\"><a class=\"mr_social_share_myspace\" href=\"http:\/\/www.myspace.com\/Modules\/PostTo\/Pages\/?t=TEMPERATURES+IDEALES+DE+CUISSON+A+COEUR+DES+VIANDES+ET+POISSONS&amp;u=https%3A%2F%2Fdelph-in-cook.fr%2F%3Fp%3D1048\" class=\"mr_social_sharing_popup_link\"><img decoding=\"async\" src=\"https:\/\/delph-in-cook.fr\/wp-content\/plugins\/social-sharing-toolkit\/images\/icons_medium\/myspace.png\" class=\"nopin\" alt=\"Share on Myspace\" title=\"Share on Myspace\"\/><\/a><\/span><span class=\"mr_social_sharing\"><a rel=\"nofollow\" class=\"linksalpha_button linksalpha_link\" href=\"\/\/www.linksalpha.com\/social\/mobile\" data-url=\"https:\/\/delph-in-cook.fr\/?p=1048\" data-text=\"TEMPERATURES IDEALES DE CUISSON A COEUR DES VIANDES ET POISSONS\" data-desc=\"Voici quelques indications pour v\u00e9rifier la cuisson des viandes et poissons. 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En faisant bien attention en prenant la mesure car sur une partie plus mince, la mesure obtenue sera plus\" data-image=\"https:\/\/delph-in-cook.fr\/wp-content\/uploads\/2012\/07\/cloche_plat_etain-150x150.jpg\" data-button=\"\">\n\t\t\t\t\t<img decoding=\"async\" src=\"\/\/www.linksalpha.com\/images\/social_share_button.png\" alt=\"Share\" class=\"linksalpha_image\" \/>\n\t\t\t\t\t<\/a><script type=\"text\/javascript\" src=\"\/\/www.linksalpha.com\/scripts\/loader_iconbox.js?v=2.4\"><\/script><\/span><\/div>","protected":false},"author":3,"featured_media":73,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[568],"tags":[],"class_list":["post-1048","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-trucsastuces"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/delph-in-cook.fr\/wp-content\/uploads\/2012\/07\/cloche_plat_etain.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3Adwb-gU","_links":{"self":[{"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=\/wp\/v2\/posts\/1048","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1048"}],"version-history":[{"count":2,"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=\/wp\/v2\/posts\/1048\/revisions"}],"predecessor-version":[{"id":1051,"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=\/wp\/v2\/posts\/1048\/revisions\/1051"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=\/wp\/v2\/media\/73"}],"wp:attachment":[{"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1048"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1048"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1048"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}