[vc_row][vc_column][vc_column_text]\u00d6zellikle de profesyonel mutfaklarda a\u015f\u00e7\u0131lar uluslararas\u0131 do\u011frama tekniklerini kullan\u0131l\u0131r. B\u00f6ylece tariflerin uygulan\u0131\u015f\u0131 kolayla\u015f\u0131r, tatlar\u0131 ve sunumlar\u0131 aras\u0131nda bir standart yakalanm\u0131\u015f olur. Asl\u0131nda bizler de bu tekniklerin bir k\u0131sm\u0131na fark\u0131nda olmadan h\u00e2kimiz ve mutfaklar\u0131m\u0131zda uyguluyoruz. Bak\u0131n onlar hangileri\u2026[\/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=”18835″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]Her \u00e7e\u015fit sebze veya meyvede uygulayabilece\u011finiz j\u00fclyen do\u011frama, malzemelerin 3-4 santimetre uzunlukta ve ayn\u0131 kal\u0131nl\u0131kta kesilmelerine deniyor.[\/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=”18836″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]Frans\u0131zcas\u0131 vichy(vi\u015fi), bizde herkesin kulland\u0131\u011f\u0131 ifadeyle halka do\u011frama ad\u0131 \u00fcst\u00fcnde, bi\u00e7im olarak m\u00fcsait sebze ve meyvelerin halka halka kesilmesidir.[\/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=”18837″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]\u00d6zellikle ikraml\u0131k sebzeler i\u00e7in uygulayabilece\u011finiz baton do\u011frama ise yar\u0131m cm. kal\u0131nl\u0131\u011f\u0131nda 4-6 santimetre uzunlu\u011funda kare prizma \u015fekillere kar\u015f\u0131l\u0131k geliyor.[\/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=”18838″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]Geleneksel sulu yemeklerimizi yaparken \u00f6nce ya\u011fda pembele\u015ftirece\u011fimiz so\u011fan\u0131 di\u015f di\u015f do\u011frar\u0131z hani, i\u015fte minicik k\u00fcplerden olu\u015fan o kesime brunuaz denir.[\/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=”18839″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]Frans\u0131zcas\u0131 mire poix (mir pua) olan bu teknik i\u00e7in et ya da sebzelerin minik minik do\u011franmas\u0131d\u0131r dedi\u011fimizde bir \u00e7\u0131rp\u0131da anla\u015f\u0131lacakt\u0131r.[\/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=”18840″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]Kibrit \u00e7\u00f6p\u00fc do\u011frama j\u00fclyen tekni\u011fine benzemekle birlikte ondan biraz daha ince yap\u0131lan kesimdir. Sebzeler b\u00f6yle do\u011fran\u0131p k\u0131zart\u0131l\u0131rsa daha az ya\u011f ihtiva 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=”18841″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]Parizyen do\u011frama i\u00e7in bir b\u0131\u00e7a\u011fa de\u011fil parizyen ka\u015f\u0131\u011f\u0131na ihtiya\u00e7 vard\u0131r. B\u00f6ylece top top do\u011franabilen sebzelerle \u015f\u0131k bir sunum haz\u0131rlanabilir.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
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