{"id":76,"date":"2021-02-16T13:48:32","date_gmt":"2021-02-16T12:48:32","guid":{"rendered":"http:\/\/blog.ristofast.com\/?p=76"},"modified":"2021-06-10T15:41:50","modified_gmt":"2021-06-10T13:41:50","slug":"cottura-sous-vide","status":"publish","type":"post","link":"https:\/\/blog.ristofast.com\/it\/cottura-sous-vide\/","title":{"rendered":"Come funziona la cottura sous-vide?"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Il metodo di cottura sottovuoto consiste in una lunga cottura degli alimenti  in un sacchetto di plastica chiuso ermeticamente e immerso in acqua calda al di sotto del punto di ebollizione. La cottura sottovuoto permette agli alimenti di mantenere le proprie caratteristiche organolettiche.<\/p>\n\n\n\n<h5 class=\"wp-block-heading\">Vantaggi della cottura sous-vide<\/h5>\n\n\n\n<p class=\"wp-block-paragraph\">I <strong>vantaggi<\/strong> della cottura sottovuoto sono tanti. Partiamo da quelli che riguardano l\u2019alimento:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>si preservano gli aromi e il gusto;<\/li><li>minima perdita di umidit\u00e0 e peso;<\/li><li>i principi nutritivi non vengono persi e si trattengono di pi\u00f9 le vitamine;<\/li><li>aggiunta minima di grassi e sale ai cibi;<\/li><li>riduce il rischio di contaminazione microbica da parte degli addetti al lavoro e dell\u2019ambiente.<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Ci sono anche dei <strong>vantaggi economici<\/strong> per lo chef:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>ottimizza la preparazione anticipata e quindi permette di agevolare il lavoro nelle ore di punta;<\/li><li>gli scarti sono minimi in quanto si pu\u00f2 porzionare in anticipo;<\/li><li>basso consumo energetico rispetto all\u2019utilizzo di un forno;<\/li><li>si riducono i tempi di pulizia in cucina.<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-video\"><video height=\"1080\" style=\"aspect-ratio: 1440 \/ 1080;\" width=\"1440\" controls loop poster=\"https:\/\/blog.ristofast.com\/wp-content\/uploads\/2021\/02\/post-IG-FB-35.png\" src=\"https:\/\/blog.ristofast.com\/wp-content\/uploads\/2021\/04\/INTERCOM-HYDRO-COOKING.mp4\" playsinline><\/video><figcaption>Cottura sottovuoto. Scopri come funziona.<\/figcaption><\/figure>\n\n\n\n<h5 class=\"wp-block-heading\">Cosa fare dopo la cottura sous-vide?<\/h5>\n\n\n\n<p class=\"wp-block-paragraph\">Quando la cottura sar\u00e0 ultimata baster\u00e0 passare direttamente alla composizione del piatto oppure si pu\u00f2 raffreddare rapidamente tramite abbattitore per conservarlo e, in questo ultimo caso, quando andremo a riprendere l\u2019alimento dovremo rigenerarlo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rigenerare un alimento \u00e8 semplice in quanto si utilizza nuovamente la macchina sous vide tenendo presente di non superare la temperatura iniziale di cottura. A questo punto si pu\u00f2 decidere di passare l\u2019alimento su una piastra, oppure friggerlo o scaldarlo dentro una salamandra.<\/p>\n\n\n\n<h5 class=\"wp-block-heading\">Temperatura e tempi di cottura sous-vide<\/h5>\n\n\n\n<figure class=\"wp-block-table is-style-stripes\"><table><tbody><tr><td><strong>VERDURE<\/strong><\/td><td>Temperatura <\/td><td>Tempi di cottura<\/td><\/tr><tr><td>Finocchio<\/td><td>85\u00b0C<\/td><td>50&#8242;<\/td><\/tr><tr><td>Carota<\/td><td>85\u00b0C<\/td><td>45&#8242;-55&#8242;<\/td><\/tr><tr><td>Barbabietola<\/td><td>85\u00b0C<\/td><td>2&#8242;<\/td><\/tr><tr><td>Mela cotogna<\/td><td>85\u00b0C<\/td><td>45&#8242;<\/td><\/tr><tr><td>Patata intera<\/td><td>85\u00b0C<\/td><td>3h<\/td><\/tr><tr><td>Peperone<\/td><td>80\u00b0C<\/td><td>50&#8242;<\/td><\/tr><tr><td>Spinaci<\/td><td>85\u00b0C<\/td><td>15&#8242;<\/td><\/tr><tr><td>Zucca<\/td><td>85\u00b0C<\/td><td>12&#8242;-15&#8242;<\/td><\/tr><tr><td>Zucchina<\/td><td>85\u00b0C<\/td><td>14&#8242;-15&#8242;<\/td><\/tr><tr><td><\/td><td><\/td><td><\/td><\/tr><\/tbody><\/table><figcaption>Cottura sous-vide per verdure<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-table is-style-stripes\"><table><tbody><tr><td><strong>CARNI<\/strong><\/td><td>Temperatura<\/td><td>Tempi di cottura<\/td><\/tr><tr><td>Coniglio<\/td><td>80\u00b0C<\/td><td>1 h<\/td><\/tr><tr><td>Coscia d&#8217;anatra<\/td><td>80\u00b0C<\/td><td>8-10h<\/td><\/tr><tr><td>Coscia di pollo<\/td><td>80\u00b0C<\/td><td>2h<\/td><\/tr><tr><td>Guanciale maiale<\/td><td>80\u00b0C<\/td><td>8h<\/td><\/tr><tr><td>Pancetta maiale<\/td><td>80\u00b0C<\/td><td>10h<\/td><\/tr><tr><td>Petto di pollo<\/td><td>65\u00b0C<\/td><td>35&#8242;<\/td><\/tr><\/tbody><\/table><figcaption>Cottura sous-vide per carni<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-table is-style-stripes\"><table><tbody><tr><td><strong>PESCE<\/strong><\/td><td>Temperatura<\/td><td>Tempi di cottura<\/td><\/tr><tr><td>Calamaro<\/td><td>65\u00b0C<\/td><td>25&#8242;<\/td><\/tr><tr><td>Merluzzo<\/td><td>65\u00b0C<\/td><td>30&#8242;<\/td><\/tr><tr><td>Nasello<\/td><td>60\u00b0C<\/td><td>12&#8242;<\/td><\/tr><tr><td>Salmone<\/td><td>65\u00b0C<\/td><td>14&#8242;<\/td><\/tr><tr><td>Seppia<\/td><td>64\u00b0C<\/td><td>10h<\/td><\/tr><tr><td>Tonno<\/td><td>50\u00b0C<\/td><td>11&#8242;<\/td><\/tr><\/tbody><\/table><figcaption>Cottura sous-vide per pesce<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-table is-style-stripes\"><table><tbody><tr><td><strong>FRUTTA<\/strong><\/td><td>Temperatura<\/td><td>Tempi di cottura<\/td><\/tr><tr><td>Ananas<\/td><td>80\u00b0C<\/td><td>30&#8242;<\/td><\/tr><tr><td>Banana<\/td><td>65\u00b0C<\/td><td>20&#8242;<\/td><\/tr><tr><td>Cocco<\/td><td>83\u00b0C<\/td><td>40&#8242;<\/td><\/tr><tr><td>Fichi<\/td><td>63\u00b0C<\/td><td>40&#8242;<\/td><\/tr><tr><td>Mela<\/td><td>85\u00b0C<\/td><td>12&#8242;<\/td><\/tr><tr><td>Prugna<\/td><td>65\u00b0C<\/td><td>20&#8242;<\/td><\/tr><\/tbody><\/table><figcaption>Cottura sous-vide per frutta<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-table is-style-stripes\"><table><tbody><tr><td><strong>UOVO<\/strong><\/td><td>Temperatura<\/td><td>Tempi di consegna<\/td><\/tr><tr><td>Uovo<\/td><td>62\u00b0-63\u00b0C<\/td><td>1h<\/td><\/tr><\/tbody><\/table><figcaption>Cottura sous-vide per uovo<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Attrezzature per la cottura sous vide<\/h2>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"600\" src=\"https:\/\/blog.ristofast.com\/wp-content\/uploads\/2021\/04\/post-IG-FB-35.png\" alt=\"\" class=\"wp-image-541 size-full\" srcset=\"https:\/\/blog.ristofast.com\/wp-content\/uploads\/2021\/04\/post-IG-FB-35.png 600w, https:\/\/blog.ristofast.com\/wp-content\/uploads\/2021\/04\/post-IG-FB-35-300x300.png 300w, https:\/\/blog.ristofast.com\/wp-content\/uploads\/2021\/04\/post-IG-FB-35-150x150.png 150w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p class=\"has-large-font-size wp-block-paragraph\"><strong>Macchina per la cottura sottovuoto 25 litri 1000w<\/strong><\/p>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/www.ristofast.com\/it\/cuocitore-sottovuoto\/3380-macchina-per-cottura-sottovuoto-25-litri-special-cooking.html\"><strong>VAI ALLO SHOP<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"600\" src=\"https:\/\/blog.ristofast.com\/wp-content\/uploads\/2021\/04\/post-IG-FB-36.png\" alt=\"\" class=\"wp-image-543 size-full\" srcset=\"https:\/\/blog.ristofast.com\/wp-content\/uploads\/2021\/04\/post-IG-FB-36.png 600w, https:\/\/blog.ristofast.com\/wp-content\/uploads\/2021\/04\/post-IG-FB-36-300x300.png 300w, https:\/\/blog.ristofast.com\/wp-content\/uploads\/2021\/04\/post-IG-FB-36-150x150.png 150w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p class=\"has-large-font-size wp-block-paragraph\"><strong>Roner professionale digitale per cottura sottovuoto max 50 litri 2000w<\/strong><\/p>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/www.ristofast.com\/it\/cuocitore-sottovuoto\/1966-riscaldatore-termoregolato-digitale-per-cottura-sottovuoto-capacita-max-50-lt.html\"><strong>VAI ALLO SHOP<\/strong><\/a><\/div>\n<\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>La cottura sottovuoto \u00e8 la nuova arte della preparazione dei cibi in gastronomia e nelle cucine di tutto il mondo, nei ristoranti stellati come in molti bistrot. \t<\/p>\n","protected":false},"author":2,"featured_media":217,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[11],"tags":[],"class_list":["post-76","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-guida-per-acquistare"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Come funziona la cottura sous-vide? - Ristofast blog<\/title>\n<meta name=\"description\" content=\"La cottura sottovuoto o sous-vide migliora le prestazioni nelle cucine professionali di ristoranti e bistrot. 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