{"id":171850,"title":"Air fryer\u2019da domuz rosto","modified":"2026-09-18T22:26:22+02:00","plain":"Hardalla kaplanan 800 g domuz rosto, air fryer\u2019da \u00f6nce 200 \u00b0C\u2019de m\u00fch\u00fcrleniyor, ard\u0131ndan sebzeler ve sebze suyuyla ayn\u0131 sepette 160 \u00b0C\u2019de yava\u015f\u00e7a pi\u015firiliyor.\n\n\n\nSepet a\u00e7\u0131l\u0131r a\u00e7\u0131lmaz, yemekten \u00f6nce kavrulmu\u015f hardal ve sar\u0131msak kokusu geliyor. D\u0131\u015f kabuk kahverengi, mat, neredeyse cilalanm\u0131\u015f gibi; b\u0131\u00e7ak ise hi\u00e7 zorlanmadan i\u00e7inden ge\u00e7iyor. \n\n\n\n\u0130\u00e7indeki et a\u00e7\u0131k renkli ve sulu; daha ilk dilimde kesme tahtas\u0131na et suyu daml\u0131yor. B\u00f6yle bir rostonun ancak pazar g\u00fcnleri b\u00fcy\u00fck f\u0131r\u0131nda, saatlerce pi\u015firilerek yap\u0131labilece\u011fini san\u0131r\u0131z. Oysa bir air fryer sepetine s\u0131\u011f\u0131yor, sebzeler de \u00e7evresinde pi\u015fiyor.\n\n\n\nHafta i\u00e7i bir ak\u015fam i\u00e7in pratik se\u00e7enek: air fryer\u2019da domuz pirzola\n\n\n\nAir fryer\u2019da domuz rosto nedir?\n\n\n\nDomuz rosto, genellikle d\u00fczg\u00fcn bir silindir \u015feklinde iple ba\u011flanan, d\u0131\u015f\u0131 \u00e7e\u015fnilendirildikten sonra y\u00fczeyi k\u0131zar\u0131p i\u00e7i tam k\u0131vam\u0131nda pi\u015fene kadar f\u0131r\u0131nlanan, tek par\u00e7a bir ettir. Air fryer, ya\u011fda k\u0131zartma yapan bir frit\u00f6z de\u011fildir: fan\u0131 sayesinde y\u00fczeyi h\u0131zla kurutan ve k\u0131zarmay\u0131 h\u0131zland\u0131ran k\u00fc\u00e7\u00fck bir konveksiyonlu f\u0131r\u0131nd\u0131r. Sepette yeterince yer b\u0131rakt\u0131\u011f\u0131n\u0131z s\u00fcrece, dola\u015fan bu s\u0131cak hava b\u00fct\u00fcn bir et par\u00e7as\u0131nda \u00e7ok iyi sonu\u00e7 verir.\n\n\n\nGerisini hardal halleder. Zeytinya\u011f\u0131, kekik ve sar\u0131msakla kar\u0131\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda ete yap\u0131\u015f\u0131r, y\u00fczeyi lezzetlendirir ve etin d\u0131\u015ftaki birka\u00e7 milimetresinin kurumas\u0131n\u0131 yava\u015flatan e\u015fit bir kabuk olu\u015fturur. Pi\u015fme \u00f6l\u00e7\u00fct\u00fc zamanlay\u0131c\u0131 de\u011fil, etin i\u00e7 s\u0131cakl\u0131\u011f\u0131d\u0131r; bu tarifte par\u00e7an\u0131n tam ortas\u0131nda \u00f6l\u00e7\u00fclen 65 \u00b0C esas al\u0131n\u0131r.\n\n\n\nDaha k\u00fc\u00e7\u00fck, daha h\u0131zl\u0131 ve daha da dikkatli takip gerektiren bir se\u00e7enek: air fryer\u2019da bonfile\n\n\n\nPazar rostosu art\u0131k sepette\n\n\n\nDomuz rosto, sebzeleri ve suyuyla sofraya b\u00fct\u00fcn olarak getirilen, Frans\u0131z pazar yemeklerinin klasiklerinden biridir. Air fryer versiyonu bu sunumu korurken i\u015fi kolayla\u015ft\u0131r\u0131r. Is\u0131t\u0131lacak b\u00fcy\u00fck bir f\u0131r\u0131n yok; be\u015f dakikada istenen s\u0131cakl\u0131\u011fa ula\u015fan bir sepet ve d\u00f6rt ki\u015fiyi doyuran 800 g bir et par\u00e7as\u0131 var.\n\n\n\nTemel \u00e7e\u015fni kar\u0131\u015f\u0131m\u0131ysa mutfaktan mutfa\u011fa de\u011fi\u015fmez: hardal, ya\u011f, kekik veya Provence otlar\u0131, sar\u0131msak, tuz ve taze \u00e7ekilmi\u015f karabiber. Haznenin dibine biraz sebze suyu d\u00f6kmek de ortak al\u0131\u015fkanl\u0131klardan biridir. Bu, etten \u00e7\u0131kan \u00f6zlerin yanmas\u0131n\u0131 \u00f6nler ve dilimlerin yan\u0131nda sunulacak sosu olu\u015fturur.\n\n\n\nZamandan kazan\u0131m ise s\u00f6ylendi\u011fi kadar b\u00fcy\u00fck de\u011fildir. B\u00fcy\u00fck bir et par\u00e7as\u0131nda toplam pi\u015firme s\u00fcresi, klasik f\u0131r\u0131ndakine yakla\u015f\u0131r. As\u0131l fark, be\u015f dakikal\u0131k \u00f6n \u0131s\u0131tma ve d\u0131\u015f kabu\u011fun kalitesidir.\n\n\n\nAir fryer\u2019da domuz rosto i\u00e7in temel malzemeler\n\n\n\nSonucu belirleyen, se\u00e7ti\u011finiz et par\u00e7as\u0131d\u0131r. Ya\u011f damarlar\u0131 bulunan boyun eti, pi\u015ferken ya\u011f\u0131 eridi\u011fi i\u00e7in yumu\u015fakl\u0131\u011f\u0131n\u0131 korur: air fryer i\u00e7in en g\u00fcvenli se\u00e7im budur. \u00c7ok daha ya\u011fs\u0131z olan s\u0131rt filetosu ise daha h\u0131zl\u0131 pi\u015fer ve \u00e7abuk kurur; bu nedenle i\u00e7 s\u0131cakl\u0131\u011f\u0131n\u0131 65 \u00b0C yerine 63 \u00b0C\u2019ye kadar \u00e7\u0131karmak gerekir. Et \u00f6nceden ba\u011flanmam\u0131\u015fsa mutfak ipiyle ba\u011flay\u0131n: d\u00fczg\u00fcn bi\u00e7imli bir par\u00e7a e\u015fit pi\u015fer; bir taraf\u0131 da\u011f\u0131l\u0131p incelen bir par\u00e7an\u0131n ise ortas\u0131 tam pi\u015fti\u011finde ucu kurumu\u015f olur.\n\n\n\nHardal, zeytinya\u011f\u0131, kuru kekik, k\u0131y\u0131lm\u0131\u015f sar\u0131msak, tuz ve karabiberi bir kasede kar\u0131\u015ft\u0131r\u0131p rostonun t\u00fcm y\u00fczeyine s\u00fcr\u00fcn. Bir yemek ka\u015f\u0131\u011f\u0131 ya\u011f fazlas\u0131yla yeterlidir. \u00c7in usul\u00fc \u00e7\u0131t\u0131r domuz eti yaparken de oldu\u011fu gibi, air fryer\u2019da duman olu\u015fmas\u0131n\u0131n en yayg\u0131n iki nedeni fazla ya\u011f ve eriyen domuz ya\u011f\u0131d\u0131r.\n\n\n\n10 cl sebze suyunun iki g\u00f6revi vard\u0131r. Haznenin dibindeki et \u00f6zlerinin yanmas\u0131n\u0131 \u00f6nler ve kurumay\u0131 s\u0131n\u0131rlayan bir miktar nem olu\u015fturur. \u0130ri par\u00e7alar halinde kesilmi\u015f 300 g havu\u00e7 ve kabak, ayn\u0131 sepette etin \u00e7evresinde pi\u015fer; sebzeleri ayr\u0131 \u00e7e\u015fnilendirin, yoksa rosto i\u00e7in ayr\u0131lan tuzu \u00fczerlerine al\u0131rlar.\n\n\n\nAyr\u0131 pi\u015firmeyi tercih ederseniz, i\u015fte air fryer\u2019da kabak tarifi\n\n\n\n\u0130ki a\u015famal\u0131 pi\u015firme\n\n\n\n200 \u00b0C\u2019deki ilk 10 dakika yaln\u0131zca renk vermek i\u00e7indir. Kabuk olu\u015fur, etin \u00f6zleri y\u00fczeye tutunur; ard\u0131ndan s\u0131cakl\u0131k 40 dakika boyunca 160 \u00b0C\u2019ye d\u00fc\u015f\u00fcr\u00fcl\u00fcr. Bu s\u0131cakl\u0131k, d\u0131\u015f\u0131 kurumadan i\u00e7 s\u0131cakl\u0131\u011f\u0131n yava\u015f\u00e7a y\u00fckselmesine olanak tan\u0131yacak kadar d\u00fc\u015f\u00fckt\u00fcr. Ba\u015ftan sona 180 \u00b0C\u2019de pi\u015firmek, d\u0131\u015f\u0131 k\u0131zarm\u0131\u015f ama d\u0131\u015ftan ilk santimetresi kurumu\u015f bir rosto verir.\n\n\n\n\u00d6n \u0131s\u0131tma da ayn\u0131 nedenle \u00f6nemlidir. So\u011fuk sepete konan rosto, ilk dakikalar\u0131n\u0131 m\u00fch\u00fcrlenmek yerine \u0131l\u0131narak ge\u00e7irir ve d\u0131\u015f kabuk hi\u00e7bir zaman tam anlam\u0131yla olu\u015fmaz. Eti \u00e7ok k\u00fc\u00e7\u00fck bir sepete de s\u0131k\u0131\u015ft\u0131rmay\u0131n: s\u0131cak havan\u0131n her taraf\u0131nda dola\u015fmas\u0131 gerekir; aksi halde duvara dayanan y\u00fczey bu\u011fulanarak pi\u015fer ve soluk kal\u0131r. Rosto sepetin kenarlar\u0131na de\u011fiyorsa daha hafif bir par\u00e7a se\u00e7in veya daha b\u00fcy\u00fck bir sepet kullan\u0131n; di\u011fer ayr\u0131nt\u0131lar i\u00e7in air fryer pi\u015firme tablosuna bak\u0131n.\n\n\n\nTek g\u00fcvenilir \u00f6l\u00e7\u00fct, etin i\u00e7 s\u0131cakl\u0131\u011f\u0131d\u0131r. 63 \u00b0C\u2019de ortas\u0131 pembe ve sedefimsi olur; bu tarifte orta yol olarak 65 \u00b0C se\u00e7ilmi\u015ftir. 68 ila 70 \u00b0C ise iyi bir et par\u00e7as\u0131nda tam pi\u015fmi\u015f ama h\u00e2l\u00e2 yumu\u015fak bir sonu\u00e7 verir. Dinlenme s\u0131ras\u0131nda s\u0131cakl\u0131k 2 ila 3 \u00b0C daha y\u00fckselir; bu y\u00fczden rostoyu hedef s\u0131cakl\u0131\u011f\u0131n biraz alt\u0131ndayken \u00e7\u0131kar\u0131n. \u00dczerine gev\u015fek\u00e7e serilmi\u015f bir al\u00fcminyum folyonun alt\u0131nda 10 dakika dinlendirmek \u015fartt\u0131r: sepetten \u00e7\u0131kar \u00e7\u0131kmaz dilimlenen rosto, suyunu taba\u011fa b\u0131rak\u0131r.\n\n\n\nSorunlar\u0131 giderme ve saklama\n\n\n\nEn s\u0131k kar\u015f\u0131la\u015f\u0131lan iki sorun pi\u015firme s\u0131ras\u0131nda d\u00fczeltilebilir: belirtilen s\u00fcrenin sonunda h\u00e2l\u00e2 soluk kalan rostoyu 170\u00a0\u00b0C\u2019de 3 ila 4 dakika daha pi\u015firin; \u00e7ok h\u0131zl\u0131 k\u0131zaran rostonun \u00fczerini ise al\u00fcminyum folyoyla gev\u015fek\u00e7e \u00f6rt\u00fcp pi\u015firmeyi 150\u00a0\u00b0C\u2019de tamamlay\u0131n. Liflere dik y\u00f6nde dilimleyin; boyun eti i\u00e7in 8 ila 10\u00a0mm, s\u0131rt filetosu i\u00e7in 6 ila 8\u00a0mm kal\u0131nl\u0131\u011f\u0131nda dilimler kesin. \n\n\n\nRosto dilimlerinin yan\u0131na: air fryer\u2019da tatl\u0131 patates k\u0131zartmas\u0131\n\n\n\nTamamen so\u011fuduktan sonra hava ge\u00e7irmez bir kapta buzdolab\u0131nda 3 g\u00fcn; dilimlerin aras\u0131na pi\u015firme ka\u011f\u0131d\u0131 koyarak dondurucuda 2 ay saklayabilirsiniz. Kurutmadan yeniden \u0131s\u0131tmak i\u00e7in sepete birka\u00e7 damla su ekleyip 120\u00a0\u00b0C\u2019de 8 ila 10 dakika \u0131s\u0131t\u0131n; \u00f6nceden kesilmi\u015f dilimler i\u00e7inse al\u00fcminyum folyo alt\u0131nda 160\u00a0\u00b0C\u2019de 3 ila 4 dakika yeterlidir.\n\n\n\n\n\n\tAir fryer'da domuz rosto\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t800 g rostoluk domuz eti2 yemek ka\u015f\u0131\u011f\u0131 hardal1 yemek ka\u015f\u0131\u011f\u0131 zeytinya\u011f\u01311 \u00e7ay ka\u015f\u0131\u011f\u0131 kuru kekik2 di\u015f sar\u0131msak (ince k\u0131y\u0131lm\u0131\u015f)tuztaze \u00e7ekilmi\u015f karabiberGarniture300 g sebze (havu\u00e7 ve kabak) (iri par\u00e7alar halinde do\u011franm\u0131\u015f)10 cl sebze suyu\t\n\t\n\t\tPr\u00e9parationRostoyu pi\u015firmeden 30 dakika \u00f6nce buzdolab\u0131ndan \u00e7\u0131kar\u0131n.Rostoyu ka\u011f\u0131t havluyla kurulay\u0131n.Bir kasede hardal\u0131, zeytinya\u011f\u0131n\u0131, keki\u011fi, ince k\u0131y\u0131lm\u0131\u015f sar\u0131msa\u011f\u0131, tuzu ve karabiberi kar\u0131\u015ft\u0131r\u0131n.Bu kar\u0131\u015f\u0131m\u0131 rostonun t\u00fcm y\u00fczeyine bolca s\u00fcr\u00fcn.Cuisson au air fryerAir fryer'\u0131 200 \u00b0C'de 5 dakika \u00f6nceden \u0131s\u0131t\u0131n.Rostoyu kenarlara de\u011fmeyecek \u015fekilde sepete yerle\u015ftirin.Alt\u0131n renginde bir kabuk olu\u015fmas\u0131 i\u00e7in 200 \u00b0C'de 10 dakika m\u00fch\u00fcrleyin.S\u0131cakl\u0131\u011f\u0131 160 \u00b0C'ye d\u00fc\u015f\u00fcr\u00fcn ve pi\u015firme s\u00fcresinin yar\u0131s\u0131nda rostoyu \u00e7evirerek 40 dakika daha pi\u015firin.Son 15 dakika i\u00e7in sebzeleri rostonun etraf\u0131na yerle\u015ftirin, ard\u0131ndan \u00fczerine sebze suyunu gezdirin.Etin tam ortas\u0131ndan \u00f6l\u00e7erek rostonun i\u00e7 s\u0131cakl\u0131\u011f\u0131n\u0131n 65 \u00b0C'ye ula\u015ft\u0131\u011f\u0131n\u0131 kontrol edin.Finition\u00dczerini al\u00fcminyum folyoyla \u00f6rt\u00fcp 10 dakika dinlendirin.Liflere dik y\u00f6nde dilimleyin ve sebzelerle, pi\u015firme suyuyla birlikte servis edin.\t\n\t\n\t\t\u0130ki a\u015famal\u0131 pi\u015firme: Renk almas\u0131 i\u00e7in 200 \u00b0C'de 10 dakika, ard\u0131ndan i\u00e7inin kurumadan pi\u015fmesi i\u00e7in 160 \u00b0C'de pi\u015firin.\nTermometre \u015fart: 65 \u00b0C'yi hedefleyin (daha pembe bir i\u00e7 i\u00e7in 63 \u00b0C, daha iyi pi\u015fmi\u015f bir et i\u00e7in 68 ila 70 \u00b0C). Dinlenme s\u0131ras\u0131nda s\u0131cakl\u0131k 2 ila 3 \u00b0C daha y\u00fckselir.\n\u00d6n \u0131s\u0131tma: 200 \u00b0C'de 5 dakika \u00f6n \u0131s\u0131tma, etin d\u00fczg\u00fcnce m\u00fch\u00fcrlenmesine yard\u0131mc\u0131 olur.\nA\u011f\u0131rl\u0131\u011fa g\u00f6re uyarlama: Verilen bilgiler 500 g ile 1,2 kg aras\u0131ndaki etler i\u00e7indir, ancak s\u00fcreden \u00e7ok i\u00e7 s\u0131cakl\u0131\u011f\u0131 esas al\u0131n.\nSebzeler: Yumu\u015fak sebzeleri (kabak, mantar) pi\u015firmenin sonlar\u0131na do\u011fru ekleyin; gerekirse ayr\u0131 olarak \u00e7e\u015fnilendirin.\nDinlendirme: Dilimlerken suyunu kaybetmemesi i\u00e7in al\u00fcminyum folyoyla gev\u015fek\u00e7e \u00f6rt\u00fcp 10 dakika dinlendirin.\nSaklama: Hava ge\u00e7irmez bir kapta buzdolab\u0131nda 3 g\u00fcn veya dilimlerin aras\u0131na ka\u011f\u0131t koyarak dondurucuda 2 ay saklay\u0131n. D\u00fc\u015f\u00fck s\u0131cakl\u0131kta yeniden \u0131s\u0131tma: Birka\u00e7 damla suyla 120 \u00b0C'de 8 ila 10 dakika; dilimler i\u00e7in: Al\u00fcminyum folyo alt\u0131nda 160 \u00b0C'de 3 ila 4 dakika.\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/171850","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=171850"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/171850\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/165218"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=171850"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=171850"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=171850"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}