{"id":6761,"date":"2018-05-09T07:00:35","date_gmt":"2018-05-09T07:00:35","guid":{"rendered":"http:\/\/grillexperience.it\/en\/?p=6761"},"modified":"2019-08-31T11:38:14","modified_gmt":"2019-08-31T10:38:14","slug":"get-best-fiorentina","status":"publish","type":"post","link":"https:\/\/grillexperience.it\/en\/get-best-fiorentina\/","title":{"rendered":"How to get the best from a Fiorentina"},"content":{"rendered":"

The Techniques to manage it correctly on Grill<\/span><\/h2>\n

Into the overall and varied panorama of cooking achievable through the thousand facets of cooking that characterize the world barbecue, although few will be inclined to admit it really, I can say that the classic steak is still that area of comfort that universally unites all of us, who more who less. A steak does not need complex seasoning or particularly creative recipes, it is not necessary to have attended\u00a0the selections to Masterchef in order to think about dealing with it. A steak is a dish that is still very much linked to the quality of the starting raw material, which therefore allows you to make a good impression and earn points compared to your\u00a0standard cooking methods just\u00a0if you decide to invest something more than usual. A steak is a preparation on which everyone of us\u00a0have already tried once in a lifetime, on which we can rely on a historical even by the less navigated grillers. The steak can be eaten almost raw without this being considered an error by the common thought, it’s\u00a0just enough to not venture into strange managing of times: just a searing and go on, and no one can argue. However, every paradise has its poisoned apple. The apple in the steak’s paradise is Fiorentina.<\/p>\n

<\/a>If everything\u00a0we have said up above can be easily undermined through the application of the most common and correct cooking principles on grilling, learned in the many courses available on the market today, for Fiorentina the doubt does not arise either: a cooking that does not is based on appropriate technical principles inevitably leads to unsatisfactory results. The main reason is due to its great lack of homogeneity. Think about it: a Fiorentina is essentially composed of an inverted “T” bone that divides the sirloin from the fillet. In section, the former has a generally elongated shape whereas the\u00a0cylindrical shape of the second, is more fat and tasty, has a larger mass. Let’s add that the bone covers and protects both only by one side, exposing the other to heat. It creates at least four (but realistically up to 5 or 6, depending on the shape) areas that will behave differently when subjected to the same heat. And yet they all are supposed to\u00a0come to the table at\u00a0the same degree of cooking, homogeneously from the first bite to the last, warm and not cold but not too cooked. In short, a mess. Complicated also by the fact that along the animal the characteristics and proportions between the two parts change, giving different Fiorentines depending on the height of the loin from which it is taken, so as to bring the Americans to distinguish what we call universally “Fiorentina” in T-Bone and Porterhouse.<\/p>\n

Precisely this objective anatomical complication is the basis of the birth of all the magic formulas of which popular beliefs are populated in this regard, of which perhaps the best known is the 5+5+5 (no, it is not an excerpt from the “coach in the Ball” – famous italian comic movie about soccer where 5+5+5 was an impossible play scheme<\/em> -, \u00a0means 5 minutes per side plus a further 5 standing on the bone), then declined in infinite variations, from 7+7+3 to 3+3+10. Anyone who has been grilling for more than an hour, is well able to understand how banal and insignificant\u00a0are the cooking indications that in 2018 still insist on proposing instructions\u00a0based on cooking times. The only reliable and objective parameter about the degree of cooking is the core temperature, everybody of us\u00a0know that. But in a body that presents so many different critical zones, which temperatures should we\u00a0base on? There is no universal rules but I can tell you about the method I use.<\/p>\n

I know how it works, I know very well that some topics in our country are particularly delicate to deal with and Fiorentina is certainly one of them. It is therefore necessary in my opinion, to specify appropriate disclaimers before starting:<\/p>\n