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- 26 -
- Rebozar con pan o harina los alimentos ricos de agua, eliminando el exceso de pan rallado o
harina antes de sumergirlos.
- Enjuagar con agua fría y secar las patatas antes de freírlas para quitar el almidón. No se pegarán
entre ellas durante la cocción.
- Escurrir el exceso del rebozado con las pasta de harina de los alimentos.
- No sobrecargar el cesto y, preferiblemente, freír la mitad dela cantidad máxima (ver la tabla de
abajo). La temperatura del aceite descendería bruscamente, dejando los alimentos muy aceitosos.
- Freír a una temperatura adecuada (ver la tabla indicada abajo). Si es demasiado baja, la fritura
absorbe aceite, si es demasiado alta,por fuera se quema y dentro queda crudo.
- Sumergir los alimentos sólo cuando el aceite haya alcanzado la temperatura adecuada.
- No dejar los fritos demasiado tiempo escurriéndose. El vapor haría que no fueran crujientes.
- Poner sal al frito sólo cuando se vaya a servir a la mesa. La sal ablanda la costra externa.
MinutosTemperatura
(°C)
Cantidad (gr.)ALIMENTOS
FRESCOS
6 - 7190350
PATATAS FRITAS
9 - 13190700
5 - 6170200PESCADO
6 - 7160250CRUSTÁCEOS/
MOLUSCOS
4 - 7180250CARNE
4 - 6160200VERDURAS
MinutosTemperatura
(°C)
Cantidad (gr.)ALIMENTOS
CONGELADOS
4 - 6
190
350PATATAS FRITAS
4 - 5150PESCADO
4 - 5150CRUSTÁCEOS/
MOLUSCOS
3 - 5250CARNE
4 - 5200VERDURAS
El tiempo y la temperatura de cocción son indicativos. Variarlossegún las cantidades y los
gustos personales. Para los congelados seguir las indicaciones del fabricante.
28


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