{"id":160356,"title":"Otantik Boston usul\u00fc f\u0131r\u0131nda fasulye","modified":"2026-07-20T16:29:55+02:00","plain":"Melas ve tuzlu domuz etiyle, Boston usul\u00fcnde f\u0131r\u0131nda a\u011f\u0131r a\u011f\u0131r pi\u015fen beyaz fasulye; tatl\u0131 ve tuzlu tatlar\u0131n dengeli bulu\u015fmas\u0131.\n\n\n\nF\u0131r\u0131ndan \u00e7\u0131kt\u0131\u011f\u0131nda, saatler s\u00fcren d\u00fc\u015f\u00fck \u0131s\u0131da pi\u015firmenin ard\u0131ndan beyaz fasulyeler lokum gibi yumu\u015far ve koyu renkli bir melas sosuyla kaplan\u0131r. Tuzlu domuz eti ya\u011f\u0131n\u0131 ve tuzunu vermi\u015ftir, hardal da hafif bir s\u0131cakl\u0131k katm\u0131\u015ft\u0131r; ortaya Boston usul\u00fcne \u00f6zg\u00fc, kendine has bir tatl\u0131-tuzlu denge \u00e7\u0131kar. Bu, sab\u0131r isteyen; b\u00fct\u00fcn bir \u00f6\u011fleden sonray\u0131 f\u0131r\u0131nda a\u011f\u0131r a\u011f\u0131r ge\u00e7iren t\u00fcrden bir yemektir.\n\n\n\nBu yeme\u011fin klasik e\u015flik\u00e7isi : tavada pi\u015fen bir m\u0131s\u0131r ekme\u011fi\n\n\n\nBoston usul\u00fc fasulye nedir ?\n\n\n\n\u201cBoston usul\u00fc fasulye\u201d ifadesi, kapakl\u0131 bir fasulye tenceresinde Boston tarz\u0131nda a\u011f\u0131r a\u011f\u0131r f\u0131r\u0131nlanan beyaz fasulyeleri, yani Boston baked beans'i anlat\u0131r. Genellikle bir gece \u0131slat\u0131lm\u0131\u015f, karbonat ile k\u0131sa s\u00fcre kaynat\u0131lm\u0131\u015f ve ard\u0131ndan tuzlu domuz g\u00f6be\u011fi ya da petit sal\u00e9 ile f\u0131r\u0131nda pi\u015firilmi\u015f kuru beyaz fasulyeler kullan\u0131l\u0131r; \u00e7o\u011funlukla navy fasulyesi, Kaliforniya coco fasulyesi veya ba\u015fka k\u00fc\u00e7\u00fck beyaz fasulyeler tercih edilir.\n\n\n\nKar\u0131\u015f\u0131m; melas, \u015feker, toz hardal, tuz, karabiber ve s\u0131cak sudan olu\u015fur; ayr\u0131ca kaba b\u00fct\u00fcn halde b\u0131rak\u0131lan yar\u0131m bir so\u011fan da eklenir. Tatl\u0131l\u0131\u011f\u0131n ana kayna\u011f\u0131, \u015fekerle desteklenen melast\u0131r; hardal hafif bir s\u0131cakl\u0131k katarken domuz eti de yeme\u011fe zenginlik ve tuzluluk verir. Bu versiyon domates i\u00e7ermez ve f\u00fcme bacon yerine tuzlu domuz g\u00f6be\u011fi kullan\u0131l\u0131r.\n\n\n\nDurgin-Park miras\u0131\n\n\n\nKayda ge\u00e7mi\u015f bu tarif, k\u00f6keni Amerikan Devrimi d\u00f6nemine uzanan ve Boston baked beans ile \u00fcnlenen Boston restoran\u0131 Durgin-Park ile ili\u015fkilendirilir. Frans\u0131z mutfa\u011f\u0131ndaki petit sal\u00e9, Amerikan salt pork'una iyi bir e\u015fde\u011ferdir. navy fasulyeleri, Kaliforniya coco fasulyeleri ya da di\u011fer k\u00fc\u00e7\u00fck beyaz fasulyeler bu uzun ve d\u00fc\u015f\u00fck \u0131s\u0131da pi\u015firme i\u00e7in idealdir : da\u011f\u0131lmadan yumu\u015fak kal\u0131rlar. Yava\u015f pi\u015firmenin lezzeti derinle\u015ftirdi\u011fi ba\u015fka yemeklerde oldu\u011fu gibi, akla karamelize domuz eti gelir.\n\n\n\nYeme\u011fin ana malzemeleri\n\n\n\nYeme\u011fin temelini kuru beyaz fasulye olu\u015fturur; uzun pi\u015firme boyunca melas\u0131, domuz ya\u011f\u0131n\u0131 ve baharatlar\u0131n aromas\u0131n\u0131 i\u00e7ine \u00e7eker. Karbonatla yap\u0131lan k\u0131sa kaynatma, fasulyelerin dokusunu pi\u015firmeye haz\u0131rlar. K\u00fcp do\u011franm\u0131\u015f tuzlu domuz g\u00f6be\u011fi ya da petit sal\u00e9, eriyen dokusuyla ya\u011f, tuz ve derinlik katar; b\u00fct\u00fcn halde b\u0131rak\u0131lan yar\u0131m soyulmu\u015f so\u011fan da tencereye yumu\u015fak bir aroma verir.\n\n\n\nMelas, koyu rengini, hafif buruk derinli\u011fini ve Boston usul\u00fcne \u00f6zg\u00fc karakteristik lezzetini verir; \u015fekerse bunu destekler. Toz hardal hafif bir s\u0131cakl\u0131k katar; \u015fekerin tatl\u0131l\u0131\u011f\u0131n\u0131 ve domuz etinin yo\u011funlu\u011funu dengeler. Tuz ve karabiber yeme\u011fi lezzetlendirir; zaten tuzlu olan et nedeniyle tuz \u00f6l\u00e7\u00fcl\u00fc kullan\u0131lmal\u0131d\u0131r. S\u0131cak su, baharatlar\u0131n \u00e7\u00f6z\u00fcnmesini sa\u011flar ve pi\u015firme s\u0131v\u0131s\u0131n\u0131 olu\u015fturur; fasulyelerin s\u0131v\u0131ya g\u00f6m\u00fclmeden yumu\u015fac\u0131k kalmas\u0131 i\u00e7in seviyeyi ara ara kontrol etmek gerekir.\n\n\n\nBir ba\u015fka i\u00e7 \u0131s\u0131tan klasik : peynirli makarna\n\n\n\nHaz\u0131rl\u0131k, doku ve servis\n\n\n\nTarifin temeli, kapa\u011f\u0131 kapal\u0131 \u015fekilde yap\u0131lan yava\u015f pi\u015firmedir. Bir gece \u0131slat\u0131lan fasulyeler, karbonatla k\u0131sa s\u00fcre kaynat\u0131ld\u0131ktan sonra pi\u015firme kab\u0131na al\u0131n\u0131r : kab\u0131n dibine domuz etinin yar\u0131s\u0131 ile so\u011fan, \u00fczerine fasulyeler, en \u00fcste de kalan domuz eti yerle\u015ftirilir. \u015eeker, melas, hardal, tuz, karabiber ve s\u0131cak sudan olu\u015fan kar\u0131\u015f\u0131m \u00fczerine d\u00f6k\u00fcl\u00fcr; kapa\u011f\u0131 kapat\u0131lan kap, yaln\u0131zca gerekirse biraz su eklenerek saatlerce f\u0131r\u0131nda pi\u015firilir.\n\n\n\nSonu\u00e7ta ortaya, yumu\u015fac\u0131k fasulyelerin, domuz etinin zenginli\u011finin, melas\u0131n derinli\u011finin ve hardal\u0131n dengeli s\u0131cakl\u0131\u011f\u0131n\u0131n \u00f6ne \u00e7\u0131kt\u0131\u011f\u0131 bir yemek \u00e7\u0131kar. S\u0131cac\u0131k servis edilir. Tatl\u0131-tuzlu dengesiyle \u00f6ne \u00e7\u0131kan ba\u015fka bir yemekte de karamelli tavuk benzer bir \u00e7izgi izler.\n\n\n\n\n\n\tBoston usul\u00fc f\u0131r\u0131nda kuru fasulye\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t450 g kuru beyaz fasulye (navy fasulyesi veya k\u00fc\u00e7\u00fck beyaz fasulye)1\/2 \u00e7ay ka\u015f\u0131\u011f\u0131 karbonat225 g tuzlu domuz g\u00f6\u011fs\u00fc (petit sal\u00e9) (yakla\u015f\u0131k 2,5 cm b\u00fcy\u00fckl\u00fc\u011f\u00fcnde k\u00fcpler halinde do\u011franm\u0131\u015f)1\/2 orta boy so\u011fan (soyulmu\u015f, b\u00fct\u00fcn b\u0131rak\u0131lm\u0131\u015f)4 yemek ka\u015f\u0131\u011f\u0131 \u015feker80 ml melas1 \u00e7ay ka\u015f\u0131\u011f\u0131 hardal tozu1 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz1\/4 \u00e7ay ka\u015f\u0131\u011f\u0131 karabiber720 ml s\u0131cak su (gerekirse pi\u015firme s\u0131ras\u0131nda biraz daha eklemek i\u00e7in)\t\n\t\n\t\tHaz\u0131rlan\u0131\u015f\u0131Fasulyeleri bir gece suda bekletin, ard\u0131ndan s\u00fcz\u00fcn.Ertesi g\u00fcn f\u0131r\u0131n\u0131 160\u00b0C'ye \u00f6nceden \u0131s\u0131t\u0131n.B\u00fcy\u00fck bir tencerede karbonat\u0131, tencerenin yar\u0131s\u0131na kadar gelecek kadar suyun i\u00e7inde \u00e7\u00f6z\u00fcnd\u00fcr\u00fcn ve kaynat\u0131n. Fasulyeleri ekleyip 10 dakika ha\u015flay\u0131n.Fasulyeleri s\u00fcz\u00fcn, so\u011fuk sudan ge\u00e7irin ve kenara al\u0131n.Tuzlu domuz g\u00f6\u011fs\u00fcn\u00fc yakla\u015f\u0131k 2,5 cm b\u00fcy\u00fckl\u00fc\u011f\u00fcnde k\u00fcpler halinde do\u011fray\u0131n.Bir fasulye g\u00fcvecine (veya f\u0131r\u0131na dayan\u0131kl\u0131 bir tencereye) domuz etinin yar\u0131s\u0131n\u0131 ve b\u00fct\u00fcn so\u011fan\u0131 tabana yerle\u015ftirin. \u00dczerine fasulyeleri ekleyin, kalan domuz etini de en \u00fcste yay\u0131n.\u015eekeri, melas\u0131, hardal tozunu, tuzu ve karabiberi s\u0131cak suyla kar\u0131\u015ft\u0131r\u0131n. Kar\u0131\u015f\u0131m\u0131 fasulyelerin \u00fczerine d\u00f6k\u00fcn.\u00dczerini kapat\u0131p f\u0131r\u0131na verin. 160\u00b0C'de 6 saat pi\u015firin; s\u0131v\u0131 seviyesini d\u00fczenli olarak kontrol edin ve fasulyelerin yumu\u015fak kalmas\u0131 i\u00e7in gerekirse biraz daha su ekleyin.F\u0131r\u0131ndan \u00e7\u0131kar\u0131p s\u0131cak servis edin.\t\n\t\n\t\t\t\n\t\n\t\tPlat principalAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/160356","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=160356"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/160356\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/159507"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=160356"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=160356"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=160356"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}