{"id":76,"date":"2021-02-16T13:48:32","date_gmt":"2021-02-16T12:48:32","guid":{"rendered":"http:\/\/blog.ristofast.com\/?p=76"},"modified":"2026-09-18T09:35:28","modified_gmt":"2026-09-18T07:35:28","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":"\r\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>\r\n\r\n\r\n\r\n<h5 class=\"wp-block-heading\">Vantaggi della cottura sous-vide<\/h5>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">I <strong>vantaggi<\/strong> della cottura sottovuoto sono tanti. Partiamo da quelli che riguardano l\u2019alimento:<\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>si preservano gli aromi e il gusto;<\/li>\r\n<li>minima perdita di umidit\u00e0 e peso;<\/li>\r\n<li>i principi nutritivi non vengono persi e si trattengono di pi\u00f9 le vitamine;<\/li>\r\n<li>aggiunta minima di grassi e sale ai cibi;<\/li>\r\n<li>riduce il rischio di contaminazione microbica da parte degli addetti al lavoro e dell\u2019ambiente.<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Ci sono anche dei <strong>vantaggi economici<\/strong> per lo chef:<\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>ottimizza la preparazione anticipata e quindi permette di agevolare il lavoro nelle ore di punta;<\/li>\r\n<li>gli scarti sono minimi in quanto si pu\u00f2 porzionare in anticipo;<\/li>\r\n<li>basso consumo energetico rispetto all\u2019utilizzo di un forno;<\/li>\r\n<li>si riducono i tempi di pulizia in cucina.<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<figure class=\"wp-block-video\"><video style=\"aspect-ratio: 1440 \/ 1080;\" src=\"https:\/\/blog.ristofast.com\/wp-content\/uploads\/2021\/04\/INTERCOM-HYDRO-COOKING.mp4\" poster=\"https:\/\/blog.ristofast.com\/wp-content\/uploads\/2021\/02\/post-IG-FB-35.png\" loop=\"loop\" controls=\"controls\" width=\"1440\" height=\"1080\"><\/video>\r\n<figcaption>Cottura sottovuoto. Scopri come funziona.<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n<h5 class=\"wp-block-heading\">Cosa fare dopo la cottura sous-vide?<\/h5>\r\n\r\n\r\n\r\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>\r\n\r\n\r\n\r\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>\r\n\r\n\r\n\r\n<h5 class=\"wp-block-heading\">Temperatura e tempi di cottura sous-vide<\/h5>\r\n\r\n\r\n\r\n<figure class=\"wp-block-table is-style-stripes\">\r\n<table>\r\n<tbody>\r\n<tr>\r\n<td><strong>VERDURE<\/strong><\/td>\r\n<td>Temperatura<\/td>\r\n<td>Tempi di cottura<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Finocchio<\/td>\r\n<td>85\u00b0C<\/td>\r\n<td>50&#8242;<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Carota<\/td>\r\n<td>85\u00b0C<\/td>\r\n<td>45&#8242;-55&#8242;<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Barbabietola<\/td>\r\n<td>85\u00b0C<\/td>\r\n<td>2&#8242;<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Mela cotogna<\/td>\r\n<td>85\u00b0C<\/td>\r\n<td>45&#8242;<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Patata intera<\/td>\r\n<td>85\u00b0C<\/td>\r\n<td>3h<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Peperone<\/td>\r\n<td>80\u00b0C<\/td>\r\n<td>50&#8242;<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Spinaci<\/td>\r\n<td>85\u00b0C<\/td>\r\n<td>15&#8242;<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Zucca<\/td>\r\n<td>85\u00b0C<\/td>\r\n<td>12&#8242;-15&#8242;<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Zucchina<\/td>\r\n<td>85\u00b0C<\/td>\r\n<td>14&#8242;-15&#8242;<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>\u00a0<\/td>\r\n<td>\u00a0<\/td>\r\n<td>\u00a0<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<figcaption>Cottura sous-vide per verdure<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n<figure class=\"wp-block-table is-style-stripes\">\r\n<table>\r\n<tbody>\r\n<tr>\r\n<td><strong>CARNI<\/strong><\/td>\r\n<td>Temperatura<\/td>\r\n<td>Tempi di cottura<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Coniglio<\/td>\r\n<td>80\u00b0C<\/td>\r\n<td>1 h<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Coscia d&#8217;anatra<\/td>\r\n<td>80\u00b0C<\/td>\r\n<td>8-10h<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Coscia di pollo<\/td>\r\n<td>80\u00b0C<\/td>\r\n<td>2h<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Guanciale maiale<\/td>\r\n<td>80\u00b0C<\/td>\r\n<td>8h<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Pancetta maiale<\/td>\r\n<td>80\u00b0C<\/td>\r\n<td>10h<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Petto di pollo<\/td>\r\n<td>65\u00b0C<\/td>\r\n<td>35&#8242;<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<figcaption>Cottura sous-vide per carni<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n<figure class=\"wp-block-table is-style-stripes\">\r\n<table>\r\n<tbody>\r\n<tr>\r\n<td><strong>PESCE<\/strong><\/td>\r\n<td>Temperatura<\/td>\r\n<td>Tempi di cottura<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Calamaro<\/td>\r\n<td>65\u00b0C<\/td>\r\n<td>25&#8242;<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Merluzzo<\/td>\r\n<td>65\u00b0C<\/td>\r\n<td>30&#8242;<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Nasello<\/td>\r\n<td>60\u00b0C<\/td>\r\n<td>12&#8242;<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Salmone<\/td>\r\n<td>65\u00b0C<\/td>\r\n<td>14&#8242;<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Seppia<\/td>\r\n<td>64\u00b0C<\/td>\r\n<td>10h<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Tonno<\/td>\r\n<td>50\u00b0C<\/td>\r\n<td>11&#8242;<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<figcaption>Cottura sous-vide per pesce<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n<figure class=\"wp-block-table is-style-stripes\">\r\n<table>\r\n<tbody>\r\n<tr>\r\n<td><strong>FRUTTA<\/strong><\/td>\r\n<td>Temperatura<\/td>\r\n<td>Tempi di cottura<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Ananas<\/td>\r\n<td>80\u00b0C<\/td>\r\n<td>30&#8242;<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Banana<\/td>\r\n<td>65\u00b0C<\/td>\r\n<td>20&#8242;<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Cocco<\/td>\r\n<td>83\u00b0C<\/td>\r\n<td>40&#8242;<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Fichi<\/td>\r\n<td>63\u00b0C<\/td>\r\n<td>40&#8242;<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Mela<\/td>\r\n<td>85\u00b0C<\/td>\r\n<td>12&#8242;<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Prugna<\/td>\r\n<td>65\u00b0C<\/td>\r\n<td>20&#8242;<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<figcaption>Cottura sous-vide per frutta<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n<figure class=\"wp-block-table is-style-stripes\">\r\n<table>\r\n<tbody>\r\n<tr>\r\n<td><strong>UOVO<\/strong><\/td>\r\n<td>Temperatura<\/td>\r\n<td>Tempi di consegna<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Uovo<\/td>\r\n<td>62\u00b0-63\u00b0C<\/td>\r\n<td>1h<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<figcaption>Cottura sous-vide per uovo<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\">Attrezzature per la cottura sous vide<\/h2>\r\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\">\r\n<div class=\"wp-block-media-text__content\">\r\n<p class=\"has-large-font-size\"><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1872 alignleft\" src=\"https:\/\/blog.ristofast.com\/wp-content\/uploads\/2021\/02\/Screenshot-2026-09-15-130853.png\" alt=\"\" width=\"265\" height=\"193\" \/>Macchina per la cottura sottovuoto 25 litri 1000w<\/strong><\/p>\r\n<div class=\"wp-block-buttons\">\r\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>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\">\r\n<div class=\"wp-block-media-text__content\">\r\n<p class=\"has-large-font-size\" style=\"padding-left: 160px;\"><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1874 alignright\" src=\"https:\/\/blog.ristofast.com\/wp-content\/uploads\/2021\/02\/Screenshot-2026-09-15-130858.png\" alt=\"\" width=\"308\" height=\"267\" srcset=\"https:\/\/blog.ristofast.com\/wp-content\/uploads\/2021\/02\/Screenshot-2026-09-15-130858.png 308w, https:\/\/blog.ristofast.com\/wp-content\/uploads\/2021\/02\/Screenshot-2026-09-15-130858-300x260.png 300w\" sizes=\"auto, (max-width: 308px) 100vw, 308px\" \/><\/strong><strong>Roner professionale digitale per cottura sottovuoto max 50 litri 2000w<\/strong><\/p>\r\n\r\n\r\n\r\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\r\n<div class=\"wp-block-button\" style=\"padding-left: 200px;\"><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>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<!-- \/wp:post-content -->","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":1870,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[83],"tags":[152,168,167,169,142],"class_list":["post-76","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lo-sapevi-che","tag-attrezzature-professionali","tag-cottura-sottovuoto","tag-cottura-sous-vide","tag-cucina-professionale","tag-ristorazione"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - 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. Guarda il video ora!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.ristofast.com\/it\/cottura-sous-vide\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"COME FUNZIONA LA COTTURA SOUS-VIDE? - Ristofast blog\" \/>\n<meta property=\"og:description\" content=\"La cottura sottovuoto o sous-vide migliora le prestazioni nelle cucine professionali di ristoranti e bistrot. Guarda il video ora!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.ristofast.com\/it\/cottura-sous-vide\/\" \/>\n<meta property=\"og:site_name\" content=\"Ristofast\" \/>\n<meta property=\"article:published_time\" content=\"2021-02-16T12:48:32+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-18T07:35:28+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.ristofast.com\/wp-content\/uploads\/2021\/02\/Screenshot-2026-09-15-130822.png\" \/>\n\t<meta property=\"og:image:width\" content=\"533\" \/>\n\t<meta property=\"og:image:height\" content=\"466\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Ristofast\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Scritto da\" \/>\n\t<meta name=\"twitter:data1\" content=\"Ristofast\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minuti\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/cottura-sous-vide\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/cottura-sous-vide\\\/\"},\"author\":{\"name\":\"Ristofast\",\"@id\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/#\\\/schema\\\/person\\\/a4d225210df386ce85eb60d866cb06c1\"},\"headline\":\"COME FUNZIONA LA COTTURA SOUS-VIDE?\",\"datePublished\":\"2021-02-16T12:48:32+00:00\",\"dateModified\":\"2026-09-18T07:35:28+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/cottura-sous-vide\\\/\"},\"wordCount\":413,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/cottura-sous-vide\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blog.ristofast.com\\\/wp-content\\\/uploads\\\/2021\\\/02\\\/Screenshot-2026-09-15-130822.png\",\"keywords\":[\"attrezzature professionali\",\"cottura sottovuoto\",\"cottura sous-vide\",\"cucina professionale\",\"Ristorazione\"],\"articleSection\":[\"Lo sapevi che...\"],\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/cottura-sous-vide\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/cottura-sous-vide\\\/\",\"url\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/cottura-sous-vide\\\/\",\"name\":\"COME FUNZIONA LA COTTURA SOUS-VIDE? - Ristofast blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/cottura-sous-vide\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/cottura-sous-vide\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blog.ristofast.com\\\/wp-content\\\/uploads\\\/2021\\\/02\\\/Screenshot-2026-09-15-130822.png\",\"datePublished\":\"2021-02-16T12:48:32+00:00\",\"dateModified\":\"2026-09-18T07:35:28+00:00\",\"description\":\"La cottura sottovuoto o sous-vide migliora le prestazioni nelle cucine professionali di ristoranti e bistrot. Guarda il video ora!\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/cottura-sous-vide\\\/#breadcrumb\"},\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/cottura-sous-vide\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/cottura-sous-vide\\\/#primaryimage\",\"url\":\"https:\\\/\\\/blog.ristofast.com\\\/wp-content\\\/uploads\\\/2021\\\/02\\\/Screenshot-2026-09-15-130822.png\",\"contentUrl\":\"https:\\\/\\\/blog.ristofast.com\\\/wp-content\\\/uploads\\\/2021\\\/02\\\/Screenshot-2026-09-15-130822.png\",\"width\":533,\"height\":466},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/cottura-sous-vide\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"COME FUNZIONA LA COTTURA SOUS-VIDE?\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/#website\",\"url\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/\",\"name\":\"Ristofast\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"it-IT\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/#organization\",\"name\":\"Ristofast\",\"url\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/blog.ristofast.com\\\/wp-content\\\/uploads\\\/2021\\\/02\\\/cropped-ristofast-logo-1588843429.png\",\"contentUrl\":\"https:\\\/\\\/blog.ristofast.com\\\/wp-content\\\/uploads\\\/2021\\\/02\\\/cropped-ristofast-logo-1588843429.png\",\"width\":354,\"height\":80,\"caption\":\"Ristofast\"},\"image\":{\"@id\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/#\\\/schema\\\/person\\\/a4d225210df386ce85eb60d866cb06c1\",\"name\":\"Ristofast\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/dcb6a6d5c55a490369e33af0dd54f635b907e671063eba472b6d150f4dae31e6?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/dcb6a6d5c55a490369e33af0dd54f635b907e671063eba472b6d150f4dae31e6?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/dcb6a6d5c55a490369e33af0dd54f635b907e671063eba472b6d150f4dae31e6?s=96&d=mm&r=g\",\"caption\":\"Ristofast\"},\"url\":\"https:\\\/\\\/blog.ristofast.com\\\/it\\\/author\\\/ristofast\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"COME FUNZIONA LA COTTURA SOUS-VIDE? - Ristofast blog","description":"La cottura sottovuoto o sous-vide migliora le prestazioni nelle cucine professionali di ristoranti e bistrot. Guarda il video ora!","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/blog.ristofast.com\/it\/cottura-sous-vide\/","og_locale":"it_IT","og_type":"article","og_title":"COME FUNZIONA LA COTTURA SOUS-VIDE? - Ristofast blog","og_description":"La cottura sottovuoto o sous-vide migliora le prestazioni nelle cucine professionali di ristoranti e bistrot. Guarda il video ora!","og_url":"https:\/\/blog.ristofast.com\/it\/cottura-sous-vide\/","og_site_name":"Ristofast","article_published_time":"2021-02-16T12:48:32+00:00","article_modified_time":"2026-09-18T07:35:28+00:00","og_image":[{"width":533,"height":466,"url":"https:\/\/blog.ristofast.com\/wp-content\/uploads\/2021\/02\/Screenshot-2026-09-15-130822.png","type":"image\/png"}],"author":"Ristofast","twitter_card":"summary_large_image","twitter_misc":{"Scritto da":"Ristofast","Tempo di lettura stimato":"3 minuti"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/blog.ristofast.com\/it\/cottura-sous-vide\/#article","isPartOf":{"@id":"https:\/\/blog.ristofast.com\/it\/cottura-sous-vide\/"},"author":{"name":"Ristofast","@id":"https:\/\/blog.ristofast.com\/it\/#\/schema\/person\/a4d225210df386ce85eb60d866cb06c1"},"headline":"COME FUNZIONA LA COTTURA SOUS-VIDE?","datePublished":"2021-02-16T12:48:32+00:00","dateModified":"2026-09-18T07:35:28+00:00","mainEntityOfPage":{"@id":"https:\/\/blog.ristofast.com\/it\/cottura-sous-vide\/"},"wordCount":413,"commentCount":0,"publisher":{"@id":"https:\/\/blog.ristofast.com\/it\/#organization"},"image":{"@id":"https:\/\/blog.ristofast.com\/it\/cottura-sous-vide\/#primaryimage"},"thumbnailUrl":"https:\/\/blog.ristofast.com\/wp-content\/uploads\/2021\/02\/Screenshot-2026-09-15-130822.png","keywords":["attrezzature professionali","cottura sottovuoto","cottura sous-vide","cucina professionale","Ristorazione"],"articleSection":["Lo sapevi che..."],"inLanguage":"it-IT","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/blog.ristofast.com\/it\/cottura-sous-vide\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/blog.ristofast.com\/it\/cottura-sous-vide\/","url":"https:\/\/blog.ristofast.com\/it\/cottura-sous-vide\/","name":"COME FUNZIONA LA COTTURA SOUS-VIDE? - Ristofast blog","isPartOf":{"@id":"https:\/\/blog.ristofast.com\/it\/#website"},"primaryImageOfPage":{"@id":"https:\/\/blog.ristofast.com\/it\/cottura-sous-vide\/#primaryimage"},"image":{"@id":"https:\/\/blog.ristofast.com\/it\/cottura-sous-vide\/#primaryimage"},"thumbnailUrl":"https:\/\/blog.ristofast.com\/wp-content\/uploads\/2021\/02\/Screenshot-2026-09-15-130822.png","datePublished":"2021-02-16T12:48:32+00:00","dateModified":"2026-09-18T07:35:28+00:00","description":"La cottura sottovuoto o sous-vide migliora le prestazioni nelle cucine professionali di ristoranti e bistrot. Guarda il video ora!","breadcrumb":{"@id":"https:\/\/blog.ristofast.com\/it\/cottura-sous-vide\/#breadcrumb"},"inLanguage":"it-IT","potentialAction":[{"@type":"ReadAction","target":["https:\/\/blog.ristofast.com\/it\/cottura-sous-vide\/"]}]},{"@type":"ImageObject","inLanguage":"it-IT","@id":"https:\/\/blog.ristofast.com\/it\/cottura-sous-vide\/#primaryimage","url":"https:\/\/blog.ristofast.com\/wp-content\/uploads\/2021\/02\/Screenshot-2026-09-15-130822.png","contentUrl":"https:\/\/blog.ristofast.com\/wp-content\/uploads\/2021\/02\/Screenshot-2026-09-15-130822.png","width":533,"height":466},{"@type":"BreadcrumbList","@id":"https:\/\/blog.ristofast.com\/it\/cottura-sous-vide\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/blog.ristofast.com\/it\/"},{"@type":"ListItem","position":2,"name":"COME FUNZIONA LA COTTURA SOUS-VIDE?"}]},{"@type":"WebSite","@id":"https:\/\/blog.ristofast.com\/it\/#website","url":"https:\/\/blog.ristofast.com\/it\/","name":"Ristofast","description":"","publisher":{"@id":"https:\/\/blog.ristofast.com\/it\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/blog.ristofast.com\/it\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"it-IT"},{"@type":"Organization","@id":"https:\/\/blog.ristofast.com\/it\/#organization","name":"Ristofast","url":"https:\/\/blog.ristofast.com\/it\/","logo":{"@type":"ImageObject","inLanguage":"it-IT","@id":"https:\/\/blog.ristofast.com\/it\/#\/schema\/logo\/image\/","url":"https:\/\/blog.ristofast.com\/wp-content\/uploads\/2021\/02\/cropped-ristofast-logo-1588843429.png","contentUrl":"https:\/\/blog.ristofast.com\/wp-content\/uploads\/2021\/02\/cropped-ristofast-logo-1588843429.png","width":354,"height":80,"caption":"Ristofast"},"image":{"@id":"https:\/\/blog.ristofast.com\/it\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/blog.ristofast.com\/it\/#\/schema\/person\/a4d225210df386ce85eb60d866cb06c1","name":"Ristofast","image":{"@type":"ImageObject","inLanguage":"it-IT","@id":"https:\/\/secure.gravatar.com\/avatar\/dcb6a6d5c55a490369e33af0dd54f635b907e671063eba472b6d150f4dae31e6?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/dcb6a6d5c55a490369e33af0dd54f635b907e671063eba472b6d150f4dae31e6?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/dcb6a6d5c55a490369e33af0dd54f635b907e671063eba472b6d150f4dae31e6?s=96&d=mm&r=g","caption":"Ristofast"},"url":"https:\/\/blog.ristofast.com\/it\/author\/ristofast\/"}]}},"_links":{"self":[{"href":"https:\/\/blog.ristofast.com\/it\/wp-json\/wp\/v2\/posts\/76","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.ristofast.com\/it\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.ristofast.com\/it\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.ristofast.com\/it\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.ristofast.com\/it\/wp-json\/wp\/v2\/comments?post=76"}],"version-history":[{"count":47,"href":"https:\/\/blog.ristofast.com\/it\/wp-json\/wp\/v2\/posts\/76\/revisions"}],"predecessor-version":[{"id":1869,"href":"https:\/\/blog.ristofast.com\/it\/wp-json\/wp\/v2\/posts\/76\/revisions\/1869"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.ristofast.com\/it\/wp-json\/wp\/v2\/media\/1870"}],"wp:attachment":[{"href":"https:\/\/blog.ristofast.com\/it\/wp-json\/wp\/v2\/media?parent=76"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.ristofast.com\/it\/wp-json\/wp\/v2\/categories?post=76"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.ristofast.com\/it\/wp-json\/wp\/v2\/tags?post=76"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}