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Conseils pour la préparation de mets avec une faible
formation d'acrylamide
Frire dans la poêle Préparer des pommes de terre sautées à base de pommes de
terre cuites. En cas de pommes de terre crues, utiliser de la
margarine ou lieu d'huile.
Pour contrôler la température de la surface dans la poêle, un
thermomètre de surface est très utile (p.ex. référence
0900.0519 de la société testo). Chauffer la poêle à frire en
réglage sur la puissance maximale. Lorsque la poêle a atteint
une température de 150 ºC, réduisez à la position de mijotage
souhaitée.
Friture La température de la graisse ne doit pas dépasser 175 ºC.
Contrôler la température avec un thermomètre pour graisse.
Le rapport graisseĆaliment devrait être de 1:10 à max. 1:15,
p.ex. 100 g de frites pour 1,5 l d'huile.
Faire tremper les pommes de terre fraîches pendant 1 heure
dans l'eau avant de les faire frire.
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