{"id":179776,"title":"Unsuz keto coq au vin","modified":"2026-10-02T23:55:39+02:00","plain":"Coq au vin yeme\u011finin unsuz, ketojenik bir versiyonu: k\u0131rm\u0131z\u0131 \u015farapta, f\u00fcme domuz past\u0131rmas\u0131 par\u00e7alar\u0131, havu\u00e7 ve taze otlarla a\u011f\u0131r a\u011f\u0131r pi\u015firilmi\u015f tavuk.\n\n\n\nK\u0131rm\u0131z\u0131 \u015farap, tencerenin dibinde k\u0131zarm\u0131\u015f et \u00f6zleriyle birlikte \u00e7ektirilirken f\u00fcme domuz past\u0131rmas\u0131n\u0131n kokusu mutfa\u011f\u0131 sarar ve koyu renkli sos tavuk par\u00e7alar\u0131n\u0131 kaplar. Bu versiyonda un yerine biraz ararot ni\u015fastas\u0131 veya ke\u00e7iboynuzu gam\u0131 kullan\u0131larak bu\u011fdays\u0131z, parlak ve k\u0131vaml\u0131 bir sos elde edilir. D\u00f6rt porsiyon i\u00e7in, bir ila iki saati k\u0131s\u0131k ate\u015fte pi\u015firme olmak \u00fczere yakla\u015f\u0131k iki saat ay\u0131r\u0131n. Keto ana yemeklerim aras\u0131na ekleyebilece\u011finiz bir tarif.\n\n\n\nKeto coq au vin nedir?\n\n\n\nCoq au vin, domuz past\u0131rmas\u0131 par\u00e7alar\u0131 ve aromatik malzemelerle k\u0131rm\u0131z\u0131 \u015farapta a\u011f\u0131r a\u011f\u0131r pi\u015firilen, kahverengi soslu bir k\u00fcmes hayvan\u0131 yeme\u011fidir. Burada b\u00fct\u00fcn horoz kullan\u0131lm\u0131yor: k\u0131s\u0131k ate\u015fte pi\u015firmeye dayan\u0131kl\u0131 ve yumu\u015fak kalan 2 tavuk baget ile 2 \u00fcst but kullan\u0131l\u0131yor. Sos, ararot ni\u015fastas\u0131 veya ke\u00e7iboynuzu gam\u0131 ya da E410 olarak da bilinen ke\u00e7iboynuzu \u00e7ekirde\u011fi unuyla koyula\u015ft\u0131r\u0131l\u0131yor; dolay\u0131s\u0131yla bu\u011fday unu i\u00e7ermiyor.\n\n\n\nKapal\u0131 tencerede a\u011f\u0131r pi\u015firme i\u00e7in 200 ml sek k\u0131rm\u0131z\u0131 \u015farap ve 200 ml tavuk suyu kullan\u0131l\u0131r: \u015farap renk ve \u015faraba \u00f6zg\u00fc aromalar verirken tavuk suyu sosun hacmini art\u0131r\u0131r. Mantar, arpac\u0131k so\u011fan\u0131 ve marine etme a\u015famas\u0131 yoktur.\n\n\n\nBunu da deneyin: Osso buco.\n\n\n\nBu versiyonun k\u00f6keni\n\n\n\nCoq au vin, d\u00fc\u015f\u00fck \u0131s\u0131n\u0131n eti yumu\u015fatt\u0131\u011f\u0131 ve lezzetleri yo\u011funla\u015ft\u0131rd\u0131\u011f\u0131 Frans\u0131z usul\u00fc a\u011f\u0131r pi\u015fen tencere yemekleri gelene\u011fine aittir. Yap\u0131l\u0131\u015f\u0131 basittir: domuz past\u0131rmas\u0131 par\u00e7alar\u0131n\u0131 kavurun, eti m\u00fch\u00fcrleyin, tencerenin dibine yap\u0131\u015fan et \u00f6zlerini \u00e7\u00f6zmek i\u00e7in \u015farap ekleyin, ard\u0131ndan kapa\u011f\u0131 kapat\u0131p otlar\u0131n aromalar\u0131n\u0131 salmas\u0131n\u0131 bekleyin. Bu uyarlama, kapal\u0131 tencerede a\u011f\u0131r pi\u015firmenin \u00f6z\u00fcn\u00fc korur ama unu bir kenara b\u0131rak\u0131r. Yeme\u011fin karakteri h\u00e2l\u00e2 belirgindir: f\u00fcme domuz past\u0131rmas\u0131, sek k\u0131rm\u0131z\u0131 \u015farap, k\u0131s\u0131k ate\u015fte pi\u015firme ve eti saracak kadar k\u0131vaml\u0131, koyu renkli bir sos.\n\n\n\nTemel malzemeler\n\n\n\nYeme\u011fin temelini 2 tavuk baget ve 2 \u00fcst but olu\u015fturur. A\u00e7\u0131k alanda yeti\u015ftirilmi\u015f organik tavuk daha lezzetlidir; bu par\u00e7alar da g\u00f6\u011f\u00fcs etine g\u00f6re tencerede pi\u015firmeye daha uygundur. Sosu i\u00e7lerine \u00e7eker ve kemikten ayr\u0131lacak kadar yumu\u015farlar.\n\n\n\n150 g f\u00fcme domuz past\u0131rmas\u0131 par\u00e7as\u0131 ya\u011f\u0131n\u0131 salar, tencerenin dibinde k\u0131zarm\u0131\u015f bir tabaka olu\u015fturur ve \u015farap eklendi\u011finde bu lezzetli \u00f6zler sosa kar\u0131\u015f\u0131r. \u0130nce do\u011fran\u0131p \u015feffafla\u015fana kadar pi\u015firilen b\u00fcy\u00fck boy k\u0131rm\u0131z\u0131 so\u011fan, sosun aromatik temelini olu\u015fturur.\n\n\n\nBenzer bir lezzet: Otlu Cevapcici.\n\n\n\nSek k\u0131rm\u0131z\u0131 \u015farap tanenleri, rengi ve \u015faraba \u00f6zg\u00fc karakteri sa\u011flar; tavuk suyu ise t\u00fcm lezzetleri dengeler. Sebze olarak yaln\u0131zca 150 g havu\u00e7 ve 2 sap kereviz kullan\u0131l\u0131r. Otlar i\u00e7in 2 defne yapra\u011f\u0131, 1 dal kekik, 1 dal biberiye, 2 dal oregano ve 3 ada\u00e7ay\u0131 yapra\u011f\u0131 g\u00fc\u00e7l\u00fc, re\u00e7inemsi bir aroma demeti olu\u015fturur. Toz k\u0131rm\u0131z\u0131 biber, karabiber ve bir tutam pembe tuz veya deniz tuzu lezzeti tamamlar.\n\n\n\nTeknik ipu\u00e7lar\u0131 ve servis\n\n\n\nP\u00fcf noktas\u0131 k\u0131vam art\u0131r\u0131c\u0131d\u0131r. 2 \u00e7ay ka\u015f\u0131\u011f\u0131 ararot ni\u015fastas\u0131 veya 1 \u00e7ay ka\u015f\u0131\u011f\u0131 ke\u00e7iboynuzu \u00e7ekirde\u011fi unu kullan\u0131n; bunlar birbirinin yerine e\u015fit hacimde kullan\u0131lamaz. K\u0131vam art\u0131r\u0131c\u0131y\u0131 oda s\u0131cakl\u0131\u011f\u0131ndaki az miktarda tavuk suyunda \u00e7\u00f6z\u00fcn, sosa kar\u0131\u015ft\u0131r\u0131n ve ard\u0131ndan kalan tavuk suyunu ekleyin; s\u0131cak s\u0131v\u0131ya kuru olarak eklerseniz topaklan\u0131r. Kapa\u011f\u0131 kapal\u0131 olarak, k\u0131s\u0131k ate\u015fte, k\u00fc\u00e7\u00fck kabarc\u0131klarla 1 ila 2 saat hafif\u00e7e kaynatarak pi\u015firin; tencerenin suyu azal\u0131rsa biraz s\u0131cak su eklemek yeterlidir.\n\n\n\nAyn\u0131 tarzda ba\u015fka bir tarif: F\u0131r\u0131nda yeniden yorumlanan feijoada.\n\n\n\nTarif 4 porsiyona b\u00f6l\u00fcnd\u00fc\u011f\u00fcnde porsiyon ba\u015f\u0131na 7 g net karbonhidrat i\u00e7erir ve yan\u0131nda garnit\u00fcrlerle sunulmak \u00fczere d\u00fc\u015f\u00fcn\u00fclm\u00fc\u015ft\u00fcr. Tek ba\u015f\u0131na bir \u00f6\u011f\u00fcn olarak servis edildi\u011finde ayn\u0131 tencere daha \u00e7ok 2 ki\u015fiye yeter ve tabak ba\u015f\u0131na toplam karbonhidrat miktar\u0131 artar. Karnabahar p\u00fcresi veya ye\u015fil sebzeler, karbonhidratlar\u0131n\u0131 ayr\u0131ca hesaba katmak ko\u015fuluyla, taba\u011f\u0131n d\u00fc\u015f\u00fck karbonhidratl\u0131 kalmas\u0131n\u0131 sa\u011flar. Servis s\u0131ras\u0131nda d\u00f6k\u00fcm tencereyi do\u011frudan sofraya koyun; servis etmeden \u00f6nce mutfak ipini, ot saplar\u0131n\u0131 ve defne yapraklar\u0131n\u0131 \u00e7\u0131kar\u0131n.\n\n\n\nT\u00fcm keto tariflerimi ke\u015ffedin.\n\n\n\n\n\n\tKeto coq au vin (unsuz \u015farapl\u0131 tavuk)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 tavuk baget (organik, serbest gezen tavuktan)2 tavuk \u00fcst but (organik, serbest gezen tavuktan)150 g k\u00fcp do\u011franm\u0131\u015f f\u00fcme domuz past\u0131rmas\u01311 b\u00fcy\u00fck boy k\u0131rm\u0131z\u0131 so\u011fan200 ml k\u0131rm\u0131z\u0131 \u015farap200 ml tavuk suyu2 \u00e7ay ka\u015f\u0131\u011f\u0131 ararot ni\u015fastas\u0131 (veya 1 \u00e7ay ka\u015f\u0131\u011f\u0131 ke\u00e7iboynuzu \u00e7ekirde\u011fi unu)150 g havu\u00e7 (demet havu\u00e7 veya k\u0131\u015f havucu)2 dal sap kereviz2 defne yapra\u011f\u01311 dal taze kekik1 dal taze biberiye2 dal taze mercank\u00f6\u015fk (oregano)3 yaprak taze ada\u00e7ay\u0131toz k\u0131rm\u0131z\u0131 biber (damak tad\u0131n\u0131za g\u00f6re)karabiber (damak tad\u0131n\u0131za g\u00f6re)bir tutam tuz (pembe Himalaya tuzu veya Kelt deniz tuzu)avokado ya\u011f\u0131, hafif aromal\u0131 zeytinya\u011f\u0131 veya y\u00fcksek oleik asitli ay\u00e7i\u00e7ek ya\u011f\u0131 (pi\u015firmek i\u00e7in)\t\n\t\n\t\tD\u00f6k\u00fcm tencereyi \u0131s\u0131t\u0131n, i\u00e7ine biraz s\u0131v\u0131 ya\u011f ve tereya\u011f\u0131 koyun. K\u00fcp do\u011franm\u0131\u015f domuz past\u0131rmas\u0131n\u0131 kavurun.So\u011fan\u0131 ince ince do\u011fray\u0131n. Domuz past\u0131rmas\u0131 renk almaya ba\u015flad\u0131\u011f\u0131nda so\u011fan\u0131 ekleyin. So\u011fan iyice \u015feffafla\u015fana ve domuz past\u0131rmas\u0131 hafif\u00e7e \u00e7\u0131t\u0131rla\u015fana kadar kavurun.Tavu\u011fu damak tad\u0131n\u0131za g\u00f6re toz k\u0131rm\u0131z\u0131 biber ve karabiberle \u00e7e\u015fnilendirin.So\u011fan\u0131 ve domuz past\u0131rmas\u0131n\u0131 tencereden ge\u00e7ici olarak \u00e7\u0131kar\u0131n. Ya\u011f\u0131 m\u00fcmk\u00fcn oldu\u011funca tencerede b\u0131rak\u0131n. Gerekirse biraz daha s\u0131v\u0131 ya\u011f veya tereya\u011f\u0131 ekleyin.Tavu\u011fu \u00f6nce derisi daha fazla olan taraf\u0131 alta gelecek \u015fekilde iyice m\u00fch\u00fcrleyin. Ard\u0131ndan di\u011fer taraf\u0131n\u0131 \u00e7evirin.Domuz past\u0131rmas\u0131n\u0131 ve so\u011fan\u0131 tekrar tencereye koyun. \u015earab\u0131 ekleyerek tencerenin dibine yap\u0131\u015fan lezzetli par\u00e7alar\u0131 \u00e7\u00f6z\u00fcn.Biraz tavuk suyu (oda s\u0131cakl\u0131\u011f\u0131nda) al\u0131n ve ararot ni\u015fastas\u0131n\u0131 veya ke\u00e7iboynuzu \u00e7ekirde\u011fi ununu i\u00e7inde \u00e7\u00f6z\u00fcn. Kar\u0131\u015ft\u0131r\u0131n. Sosa e\u015fit \u015fekilde yedirin. Kalan tavuk suyunu ekleyin. Oca\u011f\u0131n alt\u0131n\u0131 k\u0131s\u0131n ve tencerenin kapa\u011f\u0131n\u0131 kapat\u0131n.Havu\u00e7lar\u0131 ve sap kerevizi y\u0131kay\u0131n. Par\u00e7alara kesin. Tavu\u011fun etraf\u0131na yerle\u015ftirin.Aromatik otlar\u0131 bir demet h\u00e2linde ba\u011flay\u0131n. Sosun i\u00e7ine dald\u0131r\u0131n. Defne yapraklar\u0131n\u0131 da sosa ekleyin.Tencerenin kapa\u011f\u0131 kapal\u0131 olarak k\u0131s\u0131k ate\u015fte bir ila iki saat a\u011f\u0131r a\u011f\u0131r pi\u015firin. Ara s\u0131ra tencerede yeterli s\u0131v\u0131 olup olmad\u0131\u011f\u0131n\u0131 kontrol edin. Yeterli de\u011filse biraz s\u0131cak su ekleyin. Sos \u00e7ok s\u0131v\u0131 kal\u0131rsa biraz daha ararot ni\u015fastas\u0131 veya ke\u00e7iboynuzu \u00e7ekirde\u011fi unu ekleyin.En g\u00fczeli, tencereyi do\u011frudan sofraya koyarak servis etmektir; \u00e7\u00fcnk\u00fc yemek tencerenin i\u00e7inde son derece i\u015ftah a\u00e7\u0131c\u0131 g\u00f6r\u00fcn\u00fcr.\t\n\t\n\t\tPorsiyon miktar\u0131 (4 ki\u015filik), bu yeme\u011fin birden fazla servis ve garnit\u00fcr i\u00e7eren daha zengin bir (Noel) ak\u015fam yeme\u011finin par\u00e7as\u0131 olarak sunulaca\u011f\u0131 d\u00fc\u015f\u00fcn\u00fclerek belirlenmi\u015ftir. Az garnit\u00fcrle veya garnit\u00fcrs\u00fcz ana yemek olarak sunacaksan\u0131z 2 ki\u015filik olarak hesaplay\u0131n.\nEkipman: d\u00f6k\u00fcm tencere (kapakl\u0131), b\u0131\u00e7ak, mutfak ipi.\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/179776","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=179776"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/179776\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/178381"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=179776"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=179776"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=179776"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}