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- 16 -
- Rincez les pommes de terre à l’eau froide et essuyez-les avant de les frire pour éliminer l’amidon
afin qu’elles ne s’attachent pas entre elles pendant la cuisson.
- Egouttez les aliments de la pâte à frire en excès qui les recouvre.
- Ne surchargez pas le panier et, de préférence, faites frire la moitié de la quantité maximum (voir le
tableau ci-dessous). Dans le cas contraire, la température de l’huile pourrait baisser brusquement
et rendre les aliments trop imbibés d’huile.
- Faites frire à la juste température (voir tableau ci-dessous). Si la température est trop basse, la
friture absorbe l’huile, alors que si elle trop élevée, la friture brûle à l’extérieur et reste crue à
l’intérieur.
- Plonger les aliments seulement lorsque l’huile a atteint la juste température.
- Ne laissez pas les fritures s’égoutter trop longtemps. La vapeur peut leur faire perdre leur cro-
quant.
- Salez la friture juste avant de la servir à table. Le sel ramollit la croûte externe.
MinutesTempérature
(°C)
Quantité (gr.)ALIMENTS FRAIS
6 - 7190350
POMMES DE TERRE
FRITES
9 - 13190700
5 - 6170200POISSON
6 - 7160250CRUSTACEES /
MOLUSQUES
4 - 7180250VIANDE
4 - 6160200LEGUMES
MinutesTempérature
(°C)
Quantité (gr.)ALIMENTS
SURGELES
4 - 6
190
350POMMES DE TERRE
FRITES
4 - 5150POISSON
4 - 5150CRUSTACEES /
MOLUSQUES
3 - 5250VIANDE
4 - 5200LEGUMES
Les temps et les températures de cuisson sont donnés à titre indicatifs. Ils doivent être
modifiés selon les quantités et les goûts personnels. Pour les aliments surgelés, suivre les
indications du producteur.
18


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