{"id":1226,"date":"2026-03-24T20:23:36","date_gmt":"2026-03-24T20:23:36","guid":{"rendered":"https:\/\/maquinariacarneypescado.com\/la-temperatura-ideal-para-cocinar-cada-tipo-de-carne\/"},"modified":"2026-03-24T20:25:50","modified_gmt":"2026-03-24T20:25:50","slug":"la-temperatura-ideal-per-cuinar-cada-tipus-de-carn","status":"publish","type":"post","link":"https:\/\/maquinariacarneypescado.com\/ca\/la-temperatura-ideal-per-cuinar-cada-tipus-de-carn\/","title":{"rendered":"La temperatura ideal per cuinar cada tipus de carn"},"content":{"rendered":"<p data-path-to-node=\"17\"><span class=\"\">Dominar l&#8217;art de la cuina no nom\u00e9s implica saber assonar b\u00e9,<\/span><span class=\"\"> sin\u00f3 tamb\u00e9 con\u00e8ixer els secrets del foc.<\/span><span class=\"\"> Un bon cuiner no confia nom\u00e9s en el rellotge; confia en un term\u00f2metre de cuina.<\/span><span class=\"\"> La <\/span><b class=\"\" data-path-to-node=\"17\" data-index-in-node=\"185\">temperatura interna<\/b><span class=\"\"> \u00e9s l&#8217;\u00fanica mesura infallible per garantir l&#8217;eliminaci\u00f3 de bacteris i una textura perfecta.<\/span><\/p>\n<h2 class=\"\" data-path-to-node=\"18\"><b data-path-to-node=\"18\" data-index-in-node=\"0\">1. Vedella: L&#8217;escala del punt perfecte<\/b><\/h2>\n<ul data-path-to-node=\"19\">\n<li>\n<p data-path-to-node=\"19,0,0\"><b class=\"\" data-path-to-node=\"19,0,0\" data-index-in-node=\"0\">En sang (Rare):<\/b><span class=\"\"> 52\u00b0C &#8211; 55\u00b0C.<\/span><span class=\"\"> Centre vermell brillant i molt suc\u00f3s.<\/span><\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"19,1,0\"><b class=\"\" data-path-to-node=\"19,1,0\" data-index-in-node=\"0\">Al Punt (Medium):<\/b><span class=\"\"> 60\u00b0C &#8211; 63\u00b0C.<\/span><span class=\"\"> Centre rosat,<\/span><span class=\"\"> textura m\u00e9s ferma per\u00f2 sucosa.<\/span><\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"19,2,0\"><b class=\"\" data-path-to-node=\"19,2,0\" data-index-in-node=\"0\">Ben feta (Well Done):<\/b><span class=\"\"> 71\u00b0C o m\u00e9s.<\/span><span class=\"\"> Centre marr\u00f3 i pe\u00e7a m\u00e9s seca.<\/span><\/p>\n<\/li>\n<\/ul>\n<h2 class=\"\" data-path-to-node=\"20\"><b data-path-to-node=\"20\" data-index-in-node=\"0\">2. Pollastre i Aus: Zero riscos<\/b><\/h2>\n<ul data-path-to-node=\"21\">\n<li>\n<p data-path-to-node=\"21,0,0\"><b class=\"\" data-path-to-node=\"21,0,0\" data-index-in-node=\"0\">Pit i Gall dindi:<\/b><span class=\"\"> 74\u00b0C.<\/span><span class=\"\"> Ha d&#8217;estar cuit completament per seguretat.<\/span><\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"21,1,0\"><b class=\"\" data-path-to-node=\"21,1,0\" data-index-in-node=\"0\">Cuixes:<\/b><span class=\"\"> Fins a 77\u00b0C.<\/span><span class=\"\"> Una temperatura superior les fa m\u00e9s tendres.<\/span><\/p>\n<\/li>\n<\/ul>\n<h2 class=\"\" data-path-to-node=\"22\"><b data-path-to-node=\"22\" data-index-in-node=\"0\">3. Porc: No tinguis por al rosa<\/b><\/h2>\n<ul data-path-to-node=\"23\">\n<li>\n<p data-path-to-node=\"23,0,0\"><b class=\"\" data-path-to-node=\"23,0,0\" data-index-in-node=\"0\">Llom i Solomillo:<\/b><span class=\"\"> 63\u00b0C.<\/span><span class=\"\"> Carn segura que mant\u00e9 un to rosat i suc\u00f3s.<\/span><\/p>\n<\/li>\n<\/ul>\n<h2 class=\"\" data-path-to-node=\"24\"><b data-path-to-node=\"24\" data-index-in-node=\"0\">4. Xai: Sabor i suc\u00f3s<\/b><\/h2>\n<ul data-path-to-node=\"25\">\n<li>\n<p data-path-to-node=\"25,0,0\"><b class=\"\" data-path-to-node=\"25,0,0\" data-index-in-node=\"0\">Al Punt:<\/b><span class=\"\"> 60\u00b0C &#8211; 63\u00b0C.<\/span><span class=\"\"> El punt ideal per mantenir els sucs naturals i el sabor.<\/span><\/p>\n<\/li>\n<\/ul>\n<h2 class=\"\" data-path-to-node=\"26\"><b data-path-to-node=\"26\" data-index-in-node=\"0\">5. Carns Picades: L&#8217;est\u00e0ndard de seguretat<\/b><\/h2>\n<ul data-path-to-node=\"27\">\n<li>\n<p data-path-to-node=\"27,0,0\"><b class=\"\" data-path-to-node=\"27,0,0\" data-index-in-node=\"0\">Hamburgueses:<\/b><span class=\"\"> Han d&#8217;arribar sempre als <\/span><b class=\"\" data-path-to-node=\"27,0,0\" data-index-in-node=\"39\">71\u00b0C<\/b><span class=\"\"> per ser totalment segures.<\/span><\/p>\n<\/li>\n<\/ul>\n<p data-path-to-node=\"28\"><b class=\"\" data-path-to-node=\"28\" data-index-in-node=\"0\">Conclusi\u00f3:<\/b><span class=\"\"> Invertir en un term\u00f2metre digital \u00e9s el millor pas per millorar a la cuina.<\/span><span class=\"\"> Guanyar\u00e0s en seguretat i descobrir\u00e0s textures incre\u00efbles.<\/span><span class=\"\"> Bon profit!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dominar l&#8217;art de la cuina no nom\u00e9s implica saber assonar b\u00e9, sin\u00f3 tamb\u00e9 con\u00e8ixer els secrets del foc. Un bon cuiner no confia nom\u00e9s en el rellotge; confia en un term\u00f2metre de cuina. La temperatura interna \u00e9s l&#8217;\u00fanica mesura infallible per garantir l&#8217;eliminaci\u00f3 de bacteris i una textura perfecta. 1. Vedella: L&#8217;escala del punt perfecte [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1222,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1226","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sense-categoria"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La temperatura ideal per cuinar cada tipus de carn - Maquinaria Carne y Pecado<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/maquinariacarneypescado.com\/ca\/la-temperatura-ideal-per-cuinar-cada-tipus-de-carn\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La temperatura ideal per cuinar cada tipus de carn - Maquinaria Carne y Pecado\" \/>\n<meta property=\"og:description\" content=\"Dominar l&#8217;art de la cuina no nom\u00e9s implica saber assonar b\u00e9, sin\u00f3 tamb\u00e9 con\u00e8ixer els secrets del foc. Un bon cuiner no confia nom\u00e9s en el rellotge; confia en un term\u00f2metre de cuina. La temperatura interna \u00e9s l&#8217;\u00fanica mesura infallible per garantir l&#8217;eliminaci\u00f3 de bacteris i una textura perfecta. 1. 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