El Chef Carlos Maldonado Visit Más Vale Tarde to teach Cristina Pardo and Iñaki López how to make un delicoso bocadillo de calamares. Elaborar una buena fritura is essential so that the result of the plate is as satisfactory as possible, but,Cómo podemos conseguir hacer una fritura perfecta?
El cocinero no duda en definir que es una fritura: “A lot of oil and high temperature“. This definition, además, indica como conseguir que nuestra Deep fried seafood is perfect. The cook recommends that the oil reach a minimum temperature 180 degrees Celsius.
There are too many people for disposal Air Fryer for this type of processing. Maldonado points out that in this case, less oil is used, but the result “doesn't reach the fryer”. El chef que shows, al retirar el producto del aceite debe ponerse sobre papel absorbente to remove excess oil.
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