martedì 4 dicembre 2012

Tempi di cottura per volatili e selvaggina

Breve lista dei tempi di cottura indicativi di alcuni tipi di carne di volatili e di selvaggina.

                                    Tempi di cottura e temperatura del forno

volatile                         peso in kg                         arrostitura rapida  arrostitura lenta

anatra                                2-3                                                   1h-1h30' a 180"

cappone                              2,5-3                                45'-1h45' a 180"   2h30'-3h30' a 170"

faraona                             0,75-1,5                                                  30'-1h a 220"

oca                                      3,5-4,5                                                    1h45'-2h a 170"
                                             4,5-5,5                                                    2h-2h30' a 170"

pollastrino e                   0,5-0,7                                                     20'-30' a 220"
piccione

pollo                                        1-1,5                                   15'-30' a 170"      1h15'-2h a 170"
                                                1,5-2,5                                  30'-1h a 170"       1h15'-2h a 170"

tacchino                              3,5-5,5                              1h30-2h a 180"      3h30'-4h a 170"
                                                5,5-7                                  2h-2h30' a 180"     4h-4h30' a 170"
                                                 7-9                                    2h30'-3h a 180"     4h30'-5h a 170"

 

                                                  Tempi di cottura della selvaggina

animale                                                             tempo di cottura

                                  in forno caldo   in casseruola    in padella
                                                         (200-23O"C)

anatra selvatica                        25-30'

capriolo                                          15-20'                     1h30"               nocette: 2-3'
(ogni 500 gr)                                             per lato

cinghiale                                       12-15'                      1h30'-2h            cotolette: 3-4'
(ogni 500 gr)                                             per lato

fagiano                                           20-25'                        30-35'
(ogni 500 gr)

lepre                                                 15-20'
dorso e schiena
(ogni 500 gr)

lepre in salmi'                                  2h

pernice                                             30-40'                          2h-2h30'

perniciotto                                        20-30'                        40'

uccelletti                                          10-15'                            15-20'

 

    Zia Fiorella

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