{"id":3449,"date":"2017-06-16T14:59:05","date_gmt":"2017-06-16T18:59:05","guid":{"rendered":"https:\/\/www.stationgrill.ca\/?p=3449\/"},"modified":"2026-02-24T10:37:08","modified_gmt":"2026-02-24T15:37:08","slug":"comment-savoir-si-votre-cuisson-de-viande-est-a-point","status":"publish","type":"post","link":"https:\/\/www.stationgrill.ca\/fr\/blog\/comment-savoir-si-votre-cuisson-de-viande-est-a-point\/","title":{"rendered":"Comment savoir si votre cuisson de viande \u00e0 point?"},"content":{"rendered":"<p>Vous adorez faire du barbecue, mais vous n\u2019\u00eates jamais totalement certain si vos viandes sont pr\u00eates \u00e0 \u00eatre servies ? Voici nos trucs et astuces pour vous aider \u00e0 savoir si la cuisson de vos grillades sont \u00e0 la perfection !<\/p>\n<h2>V\u00e9rifiez le jus de votre viande pour les viandes blanches<\/h2>\n<p>En d\u00e9posant la viande dans une assiette sur le c\u00f4t\u00e9, vous pourrez voir le jus de celle-ci l\u00e9g\u00e8rement couler.\u00a0 Vous pouvez aussi presser l\u00e9g\u00e8rement la viande avec votre spatule pour faire sortir un peu de jus. Le jus du porc, du poulet et de toutes les autres viandes blanches se doit d\u2019\u00eatre toujours transparent. Si celui-ci est ros\u00e2tre, remettez la viande sur le grill durant encore quelques minutes pour poursuivre la cuisson. \u00a0En cas d\u2019incertitude, utilisez un thermom\u00e8tre \u00e0 viande.<\/p>\n<h2>Le test du doigt pour les viandes rouges<\/h2>\n<p>Il s\u2019agit d\u2019un moyen facile et tr\u00e8s utilis\u00e9 pour v\u00e9rifier si votre viande est suffisamment cuite ! Vous avez simplement \u00e0 presser votre morceau de viande entre votre pouce et votre index pour v\u00e9rifier la fermet\u00e9 de celle-ci. Une fois cette \u00e9tape faite, ouvrez la paume de votre autre main et pincez entre votre pouce et index la partie charnue sous votre pouce. Si votre viande a une consistance semblable \u00e0 celle de la partie charnue sous votre pouce, cela signifie que votre viande n\u2019est pas encore pr\u00eate.<\/p>\n<h2>Utilisez un thermom\u00e8tre \u00e0 viande<\/h2>\n<p>Il s\u2019agit de loin du meilleur moyen de savoir si votre viande est cuite \u00e0 la perfection. Il s\u2019agit par contre d\u2019un outil \u00e0 utiliser avec parcimonie ! Comme expliqu\u00e9 dans notre article \u2018\u20194 conseils pour des grillades impeccables\u2019\u2019 percer la viande peut vous faire perdre le jus de celle-ci et par le fait m\u00eame sa tendret\u00e9. Il faut donc utiliser le thermom\u00e8tre uniquement lorsque vous pensez que votre viande est pr\u00eate \u00e0 \u00eatre servie.<\/p>\n<ul>\n<li>Pour le veau, l\u2019agneau, le b\u0153uf, le porc et le poisson\u00a0: le thermom\u00e8tre devrait indiquer au minimum 63 degr\u00e9s Celsius<\/li>\n<li>Pour le b\u0153uf hach\u00e9\u00a0: le thermom\u00e8tre devrait indiquer au minimum 71 degr\u00e9s Celsius<\/li>\n<li>Pour le poulet\u00a0: le thermom\u00e8tre devrait indiquer au minimum 74 degr\u00e9s Celsius<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Vous avez aim\u00e9 nos conseils ? Pour avoir davantage de trucs et conseils pratiques pour vos soir\u00e9es barbecue, suivez l\u2019\u00e9quipe de Station Grill sur <a href=\"https:\/\/www.facebook.com\/stationgrill.ca\/\">Facebook <\/a>!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vous adorez faire du barbecue, mais vous n\u2019\u00eates jamais totalement certain si vos viandes sont pr\u00eates \u00e0 \u00eatre servies ? [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":3450,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[50,41,40,51,26,63,61,39,60,59,29,53],"class_list":["post-3449","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee","tag-amenagement","tag-barbecue","tag-bbq","tag-cuisine-dete","tag-cuisine-exterieure","tag-cuisson-viande-bbq","tag-gril","tag-grill","tag-grillades","tag-marinades","tag-outdooring","tag-recette"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Comment savoir si votre cuisson de viande \u00e0 point? - Station Grill<\/title>\n<meta name=\"description\" content=\"La cuisson des viandes peut donner des sueurs froides \u00e0 certains lorsque la saison du barbecue commence. 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