[vc_row][vc_column][vc_column_text]Tahminimize g\u00f6re en \u00e7ok kullan\u0131lan hatta annelerimiz i\u00e7in geleneksel diyebilece\u011fimiz y\u00f6ntem, yeme\u011fe bir miktar su ekleyerek k\u0131s\u0131k ate\u015fte a\u011f\u0131r a\u011f\u0131r pi\u015firmek. Fakat farkl\u0131 lezzetler elde etmek i\u00e7in kullan\u0131lan daha bir\u00e7ok pi\u015firme tekni\u011fi bulunuyor. Bunlardan baz\u0131lar\u0131 en sa\u011fl\u0131kl\u0131 y\u00f6ntemler aras\u0131nda g\u00f6sterilirken baz\u0131lar\u0131 sa\u011fl\u0131k a\u00e7\u0131s\u0131ndan detaylara dikkat etmeyi gerektiriyor.[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”1#” title_font_size=”13″][vc_single_image image=”18587″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]\u00d6zellikle dana eti, tavuk ve tabii ki sebzeleri kaynayan suda ha\u015flayarak pi\u015firmek yayg\u0131n olarak kullan\u0131lan bir tekniktir. Buradaki p\u00fcf nokta, etlerin sertle\u015fmemesi ve sebzelerin da\u011f\u0131lmamas\u0131 i\u00e7in su kaynad\u0131ktan sonra ate\u015fin har\u0131n\u0131 k\u0131smakta yat\u0131yor. Pi\u015ftikten sonraki ha\u015flama suyu ise, yiyece\u011fin vitamin de\u011ferlerinin ge\u00e7ti\u011fi k\u0131ymetli bir besin oldu\u011fu i\u00e7in d\u00f6k\u00fclmemeli, mutlaka de\u011ferlendirilmeli.[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”2#” title_font_size=”13″][vc_single_image image=”18588″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]Bu y\u00f6ntemde besin ekstra su ilave edilmeden kendi suyunda pi\u015firilir. \u00d6nemli detay, yiyece\u011fin kendi suyunu d\u0131\u015far\u0131 salabilmesi i\u00e7in \u00fcst\u00fcn\u00fcn kapal\u0131 ve ate\u015fin k\u0131s\u0131k olmas\u0131d\u0131r. \u00d6zellikle et ve bal\u0131k yemekleri kendi suyunda yap\u0131ld\u0131\u011f\u0131 zaman lezzetine lezzet kat\u0131ld\u0131\u011f\u0131n\u0131 s\u00f6yleyebiliriz. Ispanak, taze fasulye, kabak, mantar gibi sebzeleri de kendi suyunda pi\u015firerek et yemeklerinin yan\u0131nda servis edebilirsiniz.[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”3#” title_font_size=”13″][vc_single_image image=”18589″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]Besinlerin en az vitamin\/mineral kayb\u0131na u\u011frad\u0131\u011f\u0131, sa\u011fl\u0131kl\u0131 y\u00f6ntemlerden biridir buharda pi\u015firme. Bu\u011fulama da denilen bu teknik i\u00e7in kaynayan su \u00fcst\u00fcne s\u00fczgecinizi ya da buharda pi\u015firme aparat\u0131n\u0131z\u0131 koyman\u0131z, sebzelerinizi k\u00fc\u00e7\u00fck par\u00e7alara ay\u0131rarak \u00fcst\u00fcne yerle\u015ftirmeniz yeterli. Kapa\u011f\u0131n\u0131 \u00e7ok a\u00e7madan pi\u015firmeye dikkat edin, ha\u015fland\u0131\u011f\u0131ndan emin oldu\u011funuzda sebzelerinizi suyun \u00fcst\u00fcnden alabilirsiniz.[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”4#” title_font_size=”13″][vc_single_image image=”18590″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]Soteleme tekni\u011finin olmazsa olmaz\u0131 harl\u0131 ate\u015ftir. E\u011fer sote edece\u011finiz yemek et ise ku\u015fba\u015f\u0131ndan daha k\u00fc\u00e7\u00fck kesilmesi gerekir, \u00e7\u00fcnk\u00fc bu teknik bir bak\u0131ma h\u0131zl\u0131 pi\u015firme y\u00f6ntemidir ve k\u00fc\u00e7\u00fck par\u00e7alar her zaman daha \u00e7abuk pi\u015fer. A\u011fz\u0131 a\u00e7\u0131k pi\u015firilen yemek, besinlerin suyunu d\u0131\u015far\u0131 salmamas\u0131 i\u00e7in s\u0131k s\u0131k kar\u0131\u015ft\u0131r\u0131lmal\u0131d\u0131r ve akl\u0131n\u0131zda olsun soteleme i\u00e7in en uygun kaplar yayvan olanlard\u0131r.[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”5#” title_font_size=”13″][vc_single_image image=”18591″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]Ya\u011fda k\u0131zartma, en sevilen fakat sa\u011fl\u0131k a\u00e7\u0131s\u0131ndan riskleri olabilen bir y\u00f6ntemdir. Derin ya da s\u0131\u011f ya\u011fda k\u0131zartma olmak \u00fczere iki t\u00fcr\u00fc vard\u0131r. T\u00fcm k\u0131zartmalar i\u00e7in ya\u011f\u0131n niteliklerine \u00f6zellikle dikkat edilmelidir, mesela ya\u011f tortusuz, berrak ve hafif olmal\u0131, ayn\u0131 k\u0131zartma ya\u011f\u0131 defalarca kullan\u0131lmamal\u0131d\u0131r. Yiyeceklerin ya\u011f \u00e7ekmemesi i\u00e7in de ya\u011f\u0131n k\u0131zm\u0131\u015f olmas\u0131 ama duman \u00e7\u0131karacak kadar da yanmamas\u0131 gerekir.[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”6#” title_font_size=”13″][vc_single_image image=”18592″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]Yiyeceklerin k\u00f6m\u00fcrl\u00fc ya da elektrikli \u0131zgaralar \u00fcst\u00fcnde pi\u015firilmesi tekni\u011fidir ve sa\u011fl\u0131k a\u00e7\u0131s\u0131ndan hassasiyet gerektiren bir y\u00f6ntemdir. Besinlerde kanserojen maddelerin olu\u015fmamas\u0131 i\u00e7in ate\u015fle direkt temas etmemesi, aralar\u0131nda en az 10 cm. mesafe bulunmas\u0131 gerekir. D\u0131\u015f\u0131n\u0131n sertle\u015fip i\u00e7inin \u00e7i\u011f kalmas\u0131n\u0131 engellemek i\u00e7in de yiyeceklerin s\u0131k s\u0131k \u00e7evrilmesi icap eder.[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”7#” title_font_size=”13″][vc_single_image image=”18593″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]Po\u015fe etme i\u00e7in bir \u00e7e\u015fit ha\u015flama y\u00f6ntemi diyebiliriz fakat po\u015felemenin dikkat edilmesi gereken ince detaylar\u0131 vard\u0131r. \u00d6rne\u011fin su kaynad\u0131ktan sonra \u0131s\u0131s\u0131n\u0131n 80 derece civar\u0131nda sabit tutulmas\u0131 gerekir. Yumurta, k\u00f6k sebzeler ya da bal\u0131k; po\u015fe edece\u011fimiz yiyecekler formunun bozulmamas\u0131 i\u00e7in suya yak\u0131n mesafeden b\u0131rak\u0131lmal\u0131d\u0131r. Kullan\u0131lacak tarife g\u00f6re suya karanfil, defne yapra\u011f\u0131, sar\u0131msak gibi aroma kat\u0131c\u0131 malzemeler de eklenebilir.[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”8#” title_font_size=”13″][vc_single_image image=”18594″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]Yiyeceklerin havas\u0131 tamamen al\u0131nm\u0131\u015f naylon torbalar i\u00e7inde pi\u015firilmesine vakumda pi\u015firme deniyor ve bu y\u00f6ntem i\u00e7in \u00f6ncelikle bir vakum aleti gerekmekte. Besinler vakumland\u0131ktan sonra k\u0131s\u0131k ate\u015fte pi\u015firiliyor. Bu teknik ile torba i\u00e7inde ya\u011f ve su kaybetmeden pi\u015fti\u011fi i\u00e7in olduk\u00e7a lezzetli olabilen yiyeceklerin ne kadar sa\u011fl\u0131kl\u0131 oldu\u011fu konusu ise d\u00fcnyada hala tart\u0131\u015f\u0131lmakta.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
Tahminimize g\u00f6re en \u00e7ok kullan\u0131lan hatta annelerimiz i\u00e7in geleneksel diyebilece\u011fimiz y\u00f6ntem, yeme\u011fe bir miktar su ekleyerek k\u0131s\u0131k ate\u015fte a\u011f\u0131r a\u011f\u0131r pi\u015firmek. Fakat farkl\u0131 lezzetler elde etmek i\u00e7in kullan\u0131lan daha bir\u00e7ok pi\u015firme tekni\u011fi bulunuyor. Bunlardan baz\u0131lar\u0131 en sa\u011fl\u0131kl\u0131 y\u00f6ntemler aras\u0131nda g\u00f6sterilirken baz\u0131lar\u0131 sa\u011fl\u0131k a\u00e7\u0131s\u0131ndan detaylara dikkat etmeyi gerektiriyor. <\/p>\n","protected":false},"author":1,"featured_media":18586,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[770,771,772],"class_list":["post-18585","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-yemek-beslenme","tag-buharda-pisirme","tag-haslama","tag-kizartma"],"_links":{"self":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/posts\/18585","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18585"}],"version-history":[{"count":0,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/posts\/18585\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/media\/18586"}],"wp:attachment":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18585"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18585"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18585"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}