{"id":1611,"date":"2019-04-23T14:38:03","date_gmt":"2019-04-23T12:38:03","guid":{"rendered":"http:\/\/boucherie.activ-communication.com\/?post_type=conseils&#038;p=1611"},"modified":"2020-04-26T22:15:02","modified_gmt":"2020-04-26T20:15:02","slug":"saignant-a-point-quel-temps-de-cuisson-pour-le-boeuf","status":"publish","type":"conseils","link":"https:\/\/www.boucherie-haute-berthault.com\/tous-nos-conseils\/saignant-a-point-quel-temps-de-cuisson-pour-le-boeuf\/","title":{"rendered":"Saignant, \u00e0 point&#8230;quel temps de cuisson pour le boeuf ?"},"content":{"rendered":"<p>Bleu, Saignant, A point ou Bien cuit&#8230;<\/p>\n<p>Ces termes correspondent \u00e0 un temps de cuisson pr\u00e9cis selon les modes de cuisson, au grill ou au four, \u00e0 chacun sa pr\u00e9f\u00e9rence.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Au grill ou po\u00eale bien chaude<\/strong><\/p>\n<ul>\n<li>Bleu : 30 secondes \u00e0 1 minute \u00e0 feu tr\u00e8s vif, un aller-retour<\/li>\n<li>Saignant : 30 secondes \u00e0 feu tr\u00e8s vif + 1 minute \u00e0 1&#8217;30 minute \u00e0 feu vif<\/li>\n<li>A point : 30 secondes \u00e0 feu tr\u00e8s vif + 2&#8217;30 minutes \u00e0 feu moyen<\/li>\n<li>Bien cuit : 30 secondes \u00e0 feu tr\u00e8s vif + 3 minutes \u00e0 feu doux<\/li>\n<\/ul>\n<p>Les 30 secondes \u00e0 feu tr\u00e8s vif permettent de saisir la viande.<\/p>\n<p>Temps indicatif pour une pi\u00e8ce de 1,5 \u00e0 2cm d&#8217;\u00e9paisseur.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Au four\u00a0<\/strong><\/p>\n<ul>\n<li>Saignant : 10 \u00e0 15 minutes par 500g<\/li>\n<li>A point : 15 \u00e0 20 minutes par 500g<\/li>\n<li>Bien cuit : 20 \u00e0 25 minutes par 500g<\/li>\n<\/ul>\n<p>Il est important de tenir compte de la forme, de l&#8217;\u00e9paisseur du r\u00f4ti : un r\u00f4ti long et fin n\u00e9cessite de r\u00e9duire le temps de cuisson.<\/p>\n<p>Un r\u00f4ti se pr\u00e9pare toujours \u00e0 four chaud.<\/p>\n<p>&nbsp;<\/p>\n<p>A noter :<\/p>\n<p>Selon les morceaux, il convient de privil\u00e9gier des modes de cuissons adapt\u00e9es :<\/p>\n<ul>\n<li>les morceaux situ\u00e9s \u00e0 l&#8217;arri\u00e8re de l&#8217;animal, rumsteak, tranche, tende de tranche, filet sont destin\u00e9s \u00e0 une cuisson rapide donc ces viandes sont \u00e0 griller, \u00e0 po\u00ealer ou \u00e0 r\u00f4tir.<\/li>\n<li>les morceaux plut\u00f4t situ\u00e9s \u00e0 l&#8217;avant de l&#8217;animal, macreuse, collier, sont destin\u00e9s \u00e0 une cuisson lente donc ces viandes sont \u00e0 braiser, \u00e0 bouillir.<\/li>\n<\/ul>\n<p>Pour plus de d\u00e9tails, <a href=\"\/nos-conseils\/#HauteBerthault#cuisson\">consulter notre rubrique cuisson<\/a><\/p>\n<p>Nos bouchers sont \u00e0 votre \u00e9coute pour toutes questions !<\/p>\n","protected":false},"featured_media":8276,"template":"","yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Saignant, \u00e0 point...quel temps de cuisson pour le boeuf ? 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