[vc_row][vc_column][vc_column_text]<\/p>\n
Mutfakta zaman ge\u00e7iren herkesin uygulad\u0131\u011f\u0131 teknikler, gastronomi d\u00fcnyas\u0131nda \u00f6zel isimlerle an\u0131l\u0131r. Yeni tarifler denemekten keyif alan ve yemek yapmay\u0131 bir sanat olarak g\u00f6ren herkesin bildi\u011fi ba\u015fl\u0131ca mutfak terimleri ve teknikleri, haz\u0131rlanan yemeklerin daha profesyonel olmas\u0131n\u0131 sa\u011flar. Deglaze etmekten karamelize etmeye, benmari tekni\u011finden konfi y\u00f6ntemine, mutfakta lezzetli dokunu\u015flar i\u00e7in gerekli olan teknik bilgileri ve terimleri yaz\u0131m\u0131zda listeledik.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”Konfi” title_font_size=”13″][vc_single_image image=”29704″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]<\/p>\n
Frans\u0131zca bir kelime olan “confit”ten dilimize gelen konfit ya da konfi, yeme\u011fin kendi ya\u011f\u0131nda veya \u00fczerine eklenen bir ya\u011fda uzun s\u00fcre pi\u015firilmesi tekni\u011fidir. Bu teknik, genellikle \u00f6rdek ve kaz etlerinde, bazen de sebze yemeklerinde kullan\u0131l\u0131r. Yiyecekler, suyun kaynama noktas\u0131n\u0131n alt\u0131nda, yani 90-95 derece aras\u0131nda yava\u015f\u00e7a pi\u015firilir. Bu sayede lezzet yo\u011funla\u015f\u0131r ve yiyecekler uzun s\u00fcre saklanabilir h\u00e2le gelir. Etler genellikle tuz, \u00e7e\u015fitli otlar ve baharatlarla ovularak marine edilir, ard\u0131ndan birka\u00e7 saat veya bir gece boyunca buzdolab\u0131nda dinlendirilir. Bu i\u015flem, etin fazla suyunu \u00e7ekerek lezzetinin yo\u011funla\u015fmas\u0131n\u0131 sa\u011flar. Marine edilen etler, fazla tuzlar\u0131 temizlendikten sonra tamamen ya\u011fla kaplanarak d\u00fc\u015f\u00fck s\u0131cakl\u0131kta yava\u015f\u00e7a pi\u015firilir. Pi\u015firme s\u00fcresi birka\u00e7 saat ile birka\u00e7 g\u00fcn aras\u0131nda de\u011fi\u015febilir. \u00d6rne\u011fin, \u00f6rdek konfi genellikle 2-4 saat aras\u0131nda pi\u015firilir.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”Kefini Almak” title_font_size=”13″][vc_single_image image=”29697″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]<\/p>\n
Tavuk, et veya kemik ha\u015flarken kaynayan suyun \u00fczerinde olu\u015fan beyaz yo\u011fun k\u00f6p\u00fck tabakas\u0131na \u201ckef\u201d denir. Kefini almak ise ha\u015flama s\u0131ras\u0131nda bir kevgir ya da ka\u015f\u0131k ile bu beyaz k\u00f6p\u00fc\u011f\u00fc temizlemek anlam\u0131na gelmektedir. Berrak ve lezzetli bir et, tavuk veya kemik ha\u015flama suyu elde etmek i\u00e7in mutlaka uygulanmas\u0131 gereken basit ama \u00f6nemli ad\u0131mlardan biridir.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”Deglaze Etmek” title_font_size=”13″][vc_single_image image=”29698″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]<\/p>\n
Deglaze etmek, yemek pi\u015firme s\u00fcrecinde tavada kalan kahverengi, karamelize olmu\u015f par\u00e7ac\u0131klar\u0131 (fond) \u00e7\u00f6zme ve bu par\u00e7ac\u0131klardan lezzetli bir sos yapmak i\u00e7in s\u0131v\u0131 ekleme i\u015flemidir. Bu teknik, \u00f6zellikle et pi\u015firildikten sonra tavada kalan lezzetli k\u0131sm\u0131n\u0131n de\u011ferlendirilmesi i\u00e7in kullan\u0131l\u0131r. Tavadaki tortular\u0131 sos haline getirmek i\u00e7in kullan\u0131lacak s\u0131v\u0131, tamamen damak tad\u0131na ba\u011fl\u0131d\u0131r. Eklenen s\u0131v\u0131 birka\u00e7 dakika kaynat\u0131larak biraz yo\u011funla\u015ft\u0131r\u0131l\u0131r. Sosa ekstra lezzet katmak i\u00e7in ise tereya\u011f\u0131, krema veya baharatlar ilave edilebilir. Deglaze y\u00f6ntemi ile tavada pi\u015fen etin lezzeti, sos olarak yeme\u011fe d\u00e2hil edilir.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”Benmari” title_font_size=”13″][vc_single_image image=”29700″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]<\/p>\n
Benmari, \u00e7ikolata veya tereya\u011f\u0131 gibi yiyeceklerin \u0131s\u0131ya do\u011frudan maruz kalmadan, s\u0131cak su buhar\u0131 veya s\u0131cak suyun dolayl\u0131 \u0131s\u0131s\u0131yla pi\u015firilmesi ya da eritilmesi tekni\u011fidir. Bu y\u00f6ntem, \u00f6zellikle kolayca yanabilen veya kesilebilen malzemeler i\u00e7in kullan\u0131l\u0131r. “Benmari” terimi Frans\u0131zca “bain-marie” kelimesinden gelir. Krem karamel veya cheesecake gibi yumurta bazl\u0131 tatl\u0131lar ve hollandez sos gibi soslar benmari y\u00f6ntemiyle pi\u015firilir \u00e7\u00fcnk\u00fc bu y\u00f6ntem nazik bir \u0131s\u0131 transferi sa\u011flayarak p\u00fcr\u00fczs\u00fcz ve kremsi bir doku olu\u015fturur.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”Karamelize Etmek” title_font_size=”13″][vc_single_image image=”29701″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]<\/p>\n
Yemeklere farkl\u0131 bir doku ve aroma katan karamelizasyon i\u015flemi, g\u0131dalardaki do\u011fal \u015fekerin y\u00fcksek \u0131s\u0131da pi\u015firilerek yo\u011funla\u015ft\u0131r\u0131lmas\u0131 i\u015flemidir. Is\u0131n\u0131n etkisiyle renk de\u011fi\u015ftirerek kahverengile\u015fen \u015feker, g\u0131daya tatl\u0131 bir aroma kazand\u0131r\u0131r. Karamelize edilecek yiyecek genellikle do\u011fal \u015feker i\u00e7eren so\u011fan, havu\u00e7 gibi sebzeler ve elma gibi meyvelerdir. Ayr\u0131ca, beyaz veya esmer \u015fekere su ekleyerek de karamelizasyon yap\u0131labilir. \u015eeker, 160-180 derece aras\u0131nda bir s\u0131cakl\u0131\u011fa ula\u015ft\u0131\u011f\u0131nda karamelize olmaya ba\u015flar; eridik\u00e7e s\u0131v\u0131 hale gelir ve renk de\u011fi\u015ftirerek a\u00e7\u0131k kahverengiden koyu kahverengiye do\u011fru d\u00f6ner. S\u00fcrekli kar\u0131\u015ft\u0131rmak \u00f6nemlidir; bu \u015fekilde \u015fekerin yanmadan e\u015fit \u015fekilde karamelize olmas\u0131 sa\u011flan\u0131r.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”B\u00f6rmaniye” title_font_size=”13″][vc_single_image image=”29699″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]<\/p>\n
Frans\u0131z mutfa\u011f\u0131ndan d\u00fcnya mutfaklar\u0131na yay\u0131lan ‘b\u00f6rmaniye’ terimi, tereya\u011f\u0131 ve unun m\u00fckemmel uyumunu ifade eden bir kar\u0131\u015f\u0131md\u0131r. B\u00f6rmaniye, \u201cyo\u011furulmu\u015f tereya\u011f\u0131\u201d anlam\u0131na gelen \u201cbeurre manie\u201d kelimesinden t\u00fcremi\u015ftir. \u00c7orbalardan soslara kadar, i\u00e7eri\u011finde bol su bulunan yemeklerin koyula\u015ft\u0131r\u0131lmas\u0131 ve k\u0131vam kazanmas\u0131 i\u00e7in kullan\u0131l\u0131r. B\u00f6rmariye i\u00e7in e\u015fit miktarda tereya\u011f\u0131 ve un gerekir. Oda s\u0131cakl\u0131\u011f\u0131ndaki tereya\u011f\u0131 ile un, p\u00fcr\u00fczs\u00fcz bir k\u0131vam al\u0131ncaya dek kar\u0131\u015ft\u0131r\u0131l\u0131r. Kar\u0131\u015f\u0131mdan k\u00fc\u00e7\u00fck par\u00e7alar al\u0131n\u0131p, yeme\u011fe eklenir, eriyene ve k\u0131vam verinceye kadar kar\u0131\u015ft\u0131r\u0131l\u0131r.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”Ba\u011flamak” title_font_size=”13″][vc_single_image image=”29702″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]<\/p>\n
\u00c7orba ve tencere yeme\u011fi gibi sulu yemeklerin k\u0131vam\u0131n\u0131 bir sos, ba\u011flay\u0131c\u0131 veya meyane yard\u0131m\u0131yla koyula\u015ft\u0131rma i\u015flemine ‘ba\u011flamak’ denir. Bu i\u015flemde, yumurta, yo\u011furt, ekmek i\u00e7i, krema ve ni\u015fasta gibi malzemeler kullan\u0131larak yeme\u011fin k\u0131vam\u0131 art\u0131r\u0131l\u0131r. Ba\u011flama i\u015flemi s\u0131ras\u0131nda so\u011fuk ve s\u0131cak dengesinin iyi sa\u011flanmas\u0131 ve ba\u011fda\u015ft\u0131r\u0131c\u0131 olarak kullan\u0131lacak malzemelerin \u00f6l\u00e7\u00fcl\u00fc bir \u015fekilde ayarlanmas\u0131 \u00f6nemlidir. \u00d6rne\u011fin, bir \u00e7orba veya sosu ba\u011flamak i\u00e7in un veya ni\u015fasta \u00f6nce suyla kar\u0131\u015ft\u0131r\u0131l\u0131r ve ard\u0131ndan yava\u015f yava\u015f kaynayan s\u0131v\u0131ya eklenir. Ba\u011flay\u0131c\u0131 s\u0131v\u0131 s\u00fcrekli kar\u0131\u015ft\u0131r\u0131larak k\u0131vam alana kadar pi\u015firilir. Bu y\u00f6ntem, yeme\u011fin daha zengin ve yo\u011fun bir doku kazanmas\u0131n\u0131 sa\u011flar.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”\u015eoklamak ” title_font_size=”13″][vc_single_image image=”29705″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]<\/p>\n
\u015eoklama tekni\u011fi, yiyeceklerin h\u0131zla so\u011futulmas\u0131n\u0131 ifade eder ve genellikle yiyeceklerin renklerini, dokular\u0131n\u0131 ve besin de\u011ferlerini korumak amac\u0131yla uygulan\u0131r. \u015eoklama, \u00f6zellikle blan\u015fe edilen (k\u0131sa s\u00fcre ha\u015flanan) sebzeler veya pi\u015firilen yiyeceklerde kullan\u0131l\u0131r. Bu i\u015flem i\u00e7in b\u00fcy\u00fck bir kap veya tencere so\u011fuk su ve bol miktarda buz ile doldurulur; suyun \u00e7ok so\u011fuk olmas\u0131, \u015foklaman\u0131n etkili olmas\u0131 i\u00e7in kritiktir. Pi\u015firilen yiyecekler kaynar sudan \u00e7\u0131kar\u0131ld\u0131ktan hemen sonra buzlu suya al\u0131n\u0131r ve birka\u00e7 dakika tutulur. Yiyecekler buzlu sudan \u00e7\u0131kar\u0131l\u0131rken s\u00fczge\u00e7 yard\u0131m\u0131yla s\u00fcz\u00fcl\u00fcr ve kurulan\u0131r. Bu a\u015famada yiyeceklerin fazla suyunu almak i\u00e7in temiz bir mutfak havlusu veya k\u00e2\u011f\u0131t havlu kullan\u0131labilir. \u015eoklama, pi\u015fme s\u00fcrecini h\u0131zla durdurarak besinlerin vitamin ve mineral de\u011ferlerini korumaya yard\u0131mc\u0131 olur.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”Panko ” title_font_size=”13″][vc_single_image image=”29703″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”]<\/p>\n
Panko, Japon mutfa\u011f\u0131ndan d\u00fcnya mutfaklar\u0131na yay\u0131lan hafif ve gevrek bir ekmek k\u0131r\u0131nt\u0131s\u0131 t\u00fcr\u00fcd\u00fcr. Geleneksel ekmek k\u0131r\u0131nt\u0131lar\u0131ndan farkl\u0131 olarak daha iri ve hafif bir dokuya sahiptir. Panko, k\u0131zart\u0131lm\u0131\u015f veya f\u0131r\u0131nlanm\u0131\u015f yiyeceklere ekstra gevreklik kazand\u0131r\u0131r. Kabuksuz beyaz ekmekten yap\u0131lan panko, iri k\u0131r\u0131nt\u0131lar halinde rendelenir, ard\u0131ndan kurutulur veya hafif\u00e7e f\u0131r\u0131nlan\u0131r. End\u00fcstriyel olarak \u00fcretilen panko ise \u00f6zel bir elektrikli ak\u0131m y\u00f6ntemiyle pi\u015firilir, bu da k\u0131r\u0131nt\u0131lar\u0131n hafif ve havadar olmas\u0131n\u0131 sa\u011flar.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
[vc_row][vc_column][vc_column_text] Mutfakta zaman ge\u00e7iren herkesin uygulad\u0131\u011f\u0131 teknikler, gastronomi d\u00fcnyas\u0131nda \u00f6zel isimlerle an\u0131l\u0131r. Yeni tarifler denemekten keyif alan ve yemek yapmay\u0131 bir sanat olarak g\u00f6ren herkesin bildi\u011fi ba\u015fl\u0131ca mutfak terimleri ve teknikleri, haz\u0131rlanan yemeklerin daha profesyonel olmas\u0131n\u0131 sa\u011flar. Deglaze etmekten karamelize etmeye, benmari tekni\u011finden konfi y\u00f6ntemine, mutfakta lezzetli dokunu\u015flar i\u00e7in gerekli olan teknik bilgileri ve terimleri […]<\/p>\n","protected":false},"author":1,"featured_media":29696,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[2451,2452,2319,2453,85,2454,824],"class_list":["post-29695","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-yemek-beslenme","tag-benmari","tag-deglaze","tag-gastronomi","tag-karamelize","tag-mutfak","tag-mutfak-terimleri","tag-tarif"],"_links":{"self":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/posts\/29695","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=29695"}],"version-history":[{"count":0,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/posts\/29695\/revisions"}],"wp:attachment":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29695"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29695"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29695"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}