Perfect fries with a little oil in a pan on an induction plate

High non-stick induction pan at amzn.to/36FZzoh
When gastritis is quiescent, body mass index within the upper limit of overweight, dry and windy climate and no clothes hanging, you need to be ready to make at least 200 grams perfect fries in a few minutes, because this so favorable conjunction could recur. even after months.
Therefore during the last wait I proceeded to buy a non-stick pan with a diameter of 20 cm, with a high edge, for about 8 euros at the Eurospin, perfect for the induction plate and therefore for frying the ideal portion of chips.
Despite the highly wear-resistant non-stick coating, according to the manufacturer, called ILAG GRANITEC with Swiss technology which, as you can read on the manufacturer's website, must be used at a maximum temperature of 230 ° C even if exceptionally for short times yes can reach up to 250 ° C (according to the recommendation of the BfR, the federal institute for risk assessment), the manufacturer of the Sistema Casa pan, produced in China, on the attached instructions recommends not exceeding 150 ° C, as some plastic parts could melt and do not use the pan with large quantities of oil.
Not wanting to blow up my frying plans and not having specified anything else, I deduced that the recommendation not to use large quantities of oil was linked to the presence of plastic parts on the handle and the ability to exceed oil temperatures of 200 ° C. .
On the other hand, the instructions for cooking your favorite frozen fries say to use 1 liter of oil for every 100 grams of fries and to use a temperature of 175 ° C to fry them.
Also taking into account the fundamental Maillard reaction which requires temperatures above 120 ° C, even if it is better to stay at 180 ° C to have crispy and tasty chips on the surface, even if a little poisoned by acrylamide, defined by organisms such as 'European Food Safety Authority (EFSA) and the International Agency for Research on Cancer (IARC) a "probable human carcinogen", which is an unwanted by-product of the Maillard reaction and which increases with increasing temperature .
Aware of all this, I proceeded anyway, self-determining that the right compromise was to cook about 200 grams of chips with a large glass of oil, with a smoke point at about 175 ° C, preheating the oil on the induction plate to 160 ° C and raising for a couple of minutes to 200 ° C as soon as you throw the frozen potatoes, to prevent the temperature from dropping too much, and then stabilizing it between 160 ° C and 180 ° C, in this way I was able to obtain in about 10 minutes perfect French fries, keeping the acrylamide at bay, with a tenth of the recommended oil and without melting the handle of the pan.
With an induction hob, especially if it is equipped with a temperature regulator, it is much easier to manage the cooking temperatures, also because since the pan is heated directly, there is a greater efficiency that allows you to reach the set temperatures in much faster times than to gas or electric resistance cookers.
The expectation of pleasure is itself pleasure, but not really impenet it, in this case it is better to be sleepily sated.
I decline any responsibility for any damage to people, animals and things that may have occurred to anyone wishing to imitate the procedure illustrated in the video which is for entertainment purposes only. Subscribe to the channel. Thanks for watching. Hello.
Andrea's Toolbox

[@robbyepolpano7921]

A me va in protezione E7.
Non riesco a friggere niente

[@AndreaBox]

Se l'errore si presenta anche con pentole certificate per induzione, probabilmente c'è un problema a qualche componente elettronico, dalla semplice resistenza al circuito integrato. Grazie per la visione, se non lo hai già fatto: condividi, commenta, metti mi piace, iscriviti al canale.
Gruppo telegram su t.me/andreastoolbox

[@piergiorgiobaldi9699]

Meglio usare olio di oliva o di girasole per friggere??

[@AndreaBox]

La gran parte concorda nel dire che i migliori sono quelli con punto di fumo elevato: Oliva, Arachidi, Girasole Alto Oleico. Grazie per la visione, se non lo hai già fatto: condividi, commenta, metti mi piace, iscriviti al canale.
Gruppo telegram su t.me/andreastoolbox

[@CA....]

... l'olio d'oliva è molto più "pesante" e meno digeribile, meglio l'olio di semi....