{"id":185703,"title":"F\u0131r\u0131nda a\u011f\u0131r a\u011f\u0131r pi\u015fmi\u015f dana eti","modified":"2026-10-06T06:15:14+02:00","plain":"M\u00fch\u00fcrlenmeden, sar\u0131msakl\u0131 ve defne yaprakl\u0131 domates sosunda, f\u0131r\u0131nda a\u011f\u0131r a\u011f\u0131r pi\u015firilen, a\u011f\u0131zda da\u011f\u0131lan dana eti.\n\n\n\nDana eti \u00e7atal\u0131n alt\u0131nda kolayca da\u011f\u0131l\u0131yor, domatesli pi\u015firme suyu koyula\u015fm\u0131\u015f, a\u011f\u0131r a\u011f\u0131r pi\u015fen sar\u0131msa\u011f\u0131n kokusu tencereyi sarm\u0131\u015f. Bu, \u00f6nceden m\u00fch\u00fcrlenmeden, f\u0131r\u0131nda 140 \u00b0C s\u0131cakl\u0131kta yava\u015f\u00e7a pi\u015firilen bir Frans\u0131z yeme\u011fi. Yakla\u015f\u0131k 5 dakikal\u0131k aktif haz\u0131rl\u0131\u011f\u0131n ard\u0131ndan 6 saatlik pi\u015firme s\u00fcresi gerekiyor. Bu tarif de keto yemeklerim aras\u0131nda yerini al\u0131yor.\n\n\n\nF\u0131r\u0131nda a\u011f\u0131r a\u011f\u0131r pi\u015fmi\u015f dana eti nedir?\n\n\n\nA\u011f\u0131r ate\u015fte pi\u015firme, yumu\u015famak i\u00e7in zamana ihtiya\u00e7 duyan et par\u00e7alar\u0131na uygulanan yava\u015f ve nemli bir pi\u015firme y\u00f6ntemidir. F\u0131r\u0131n ise harl\u0131 ate\u015fe g\u00f6re daha dolayl\u0131 ve dengeli bir \u0131s\u0131 sa\u011flayarak dana etinin sert liflerine uygun bir ortam sunar. Bu tarifte dana \u00f6n kaburga, d\u00f6\u015f veya a\u011f\u0131r pi\u015firmeye uygun ba\u015fka bir par\u00e7a; k\u0131rm\u0131z\u0131 so\u011fan, sar\u0131msak, defne yapra\u011f\u0131, baharatlar ve domates sal\u00e7as\u0131yla birlikte 250 ml dana et suyunda pi\u015fer. Sos, un veya ni\u015fasta olmadan olu\u015fur: k\u0131vam\u0131n\u0131 et suyundan, etin sald\u0131\u011f\u0131 \u00f6zlerden, sal\u00e7adan ve aromatik malzemelerin yava\u015f\u00e7a yumu\u015famas\u0131ndan al\u0131r.\n\n\n\nEt, baharatlarla ovulup domates sal\u00e7as\u0131yla kapland\u0131ktan sonra, \u00f6nceden m\u00fch\u00fcrlenmeden \u00e7i\u011f olarak pi\u015firme kab\u0131na yerle\u015ftirilir. Ba\u011f dokusu zamanla yumu\u015far ve et sulu liflere ayr\u0131l\u0131r. F\u0131r\u0131n 140 \u00b0C s\u0131cakl\u0131kta tutulur: \u00f6nce 5 saat \u00fczeri kapal\u0131 pi\u015firilir; ard\u0131ndan et \u00e7evrilip taze biberiye ve kekik eklendikten sonra en az 1 saat \u00fczeri a\u00e7\u0131k pi\u015firilir.\n\n\n\nBuna da g\u00f6z at\u0131n: Ispanakl\u0131 Hint usul\u00fc tavuk k\u00f6ri.\n\n\n\nYeme\u011fin ruhu\n\n\n\nF\u0131r\u0131nda a\u011f\u0131r a\u011f\u0131r pi\u015fmi\u015f dana eti, kolajen bak\u0131m\u0131ndan zengin par\u00e7alar\u0131 seven Frans\u0131z ev mutfa\u011f\u0131n\u0131n bir \u00f6rne\u011fidir. \u00d6n kaburga ve d\u00f6\u015f aceleye gelmez, ancak sabr\u0131n\u0131z\u0131n kar\u015f\u0131l\u0131\u011f\u0131n\u0131 verir. Et suyunun sa\u011flad\u0131\u011f\u0131 nem ve f\u0131r\u0131n\u0131n dengeli \u0131s\u0131s\u0131 sayesinde kolajen jelatine d\u00f6n\u00fc\u015f\u00fcr, et yumu\u015fac\u0131k olur ve pi\u015firme suyu daha ipeksi bir k\u0131vam kazan\u0131r.\n\n\n\nAromatik malzemeler tan\u0131d\u0131kt\u0131r: so\u011fan, sar\u0131msak, defne yapra\u011f\u0131, biberiye ve kekik, uzun s\u00fcre pi\u015fen yemeklerin klasik lezzet temelini olu\u015fturur. Paprika hafif bir s\u0131cakl\u0131k ve daha yo\u011fun bir renk, \u00f6\u011f\u00fct\u00fclm\u00fc\u015f ki\u015fni\u015f ferah ve baharatl\u0131 bir nota katar; k\u0131rm\u0131z\u0131 ac\u0131 biber ise ac\u0131l\u0131k derecesine g\u00f6re ayarlanarak lezzete canl\u0131l\u0131k verir. Bu pi\u015firme y\u00f6nteminde ama\u00e7, k\u0131zarm\u0131\u015f aromalardan ziyade yumu\u015fak bir doku ve yo\u011funla\u015fm\u0131\u015f bir pi\u015firme suyu elde etmektir.\n\n\n\nAna malzemeler\n\n\n\nTarifin temelini, kolajen bak\u0131m\u0131ndan zengin ve uzun s\u00fcre nemli ortamda pi\u015firmeye uygun 300 g dana \u00f6n kaburga, d\u00f6\u015f veya ba\u015fka bir a\u011f\u0131r pi\u015firmelik par\u00e7a olu\u015fturur. Kemikten haz\u0131rlanm\u0131\u015f ya da suland\u0131r\u0131larak elde edilmi\u015f 250 ml dana et suyu, pi\u015firme ortam\u0131n\u0131 olu\u015fturur ve sosun lezzetini destekler. \u0130ri do\u011franm\u0131\u015f bir k\u0131rm\u0131z\u0131 so\u011fan yava\u015f\u00e7a yumu\u015fayarak yeme\u011fe tatl\u0131l\u0131k katar; ikiye veya \u00fc\u00e7e b\u00f6l\u00fcnm\u00fc\u015f 4 di\u015f sar\u0131msak ise di\u011fer lezzetleri bast\u0131rmadan aroma verir.\n\n\n\nBunu da deneyin: Ispanakl\u0131 ve domatesli kremal\u0131 tavuk.\n\n\n\nBaharat olarak, kullanmadan hemen \u00f6nce \u00f6\u011f\u00fct\u00fclm\u00fc\u015f 1 \u00e7ay ka\u015f\u0131\u011f\u0131 ki\u015fni\u015f tohumu, renk ve hafif bir s\u0131cakl\u0131k i\u00e7in 1 \u00e7ay ka\u015f\u0131\u011f\u0131 paprika, bir tutam karabiber ve ac\u0131l\u0131k derecesine g\u00f6re miktar\u0131 ayarlanacak 1 k\u0131rm\u0131z\u0131 ac\u0131 biber kullan\u0131l\u0131r. K\u00fc\u00e7\u00fck bir kutu domates sal\u00e7as\u0131 pi\u015firme suyuna k\u0131vam kazand\u0131r\u0131r; ba\u015ftan eklenen 2 defne yapra\u011f\u0131 ise uzun pi\u015firmeye dayan\u0131r. Taze biberiye ve taze kekik, kokular\u0131n\u0131 korumalar\u0131 i\u00e7in pi\u015firmenin son a\u015famas\u0131nda eklenir.\n\n\n\nAl\u0131\u015fveri\u015f yaparken kasab\u0131n\u0131zdan a\u011f\u0131r pi\u015firmeye uygun bir et par\u00e7as\u0131 isteyin. Dana et suyunu, ki\u015fni\u015f tohumunu, paprikay\u0131 ve domates sal\u00e7as\u0131n\u0131 s\u00fcpermarketlerde bulabilirsiniz. S\u0131v\u0131 veya toz kemik suyu ise \u00f6zel \u00fcr\u00fcnler satan ma\u011fazalardan ya da internetten sat\u0131n al\u0131nabilir.\n\n\n\nPi\u015firme ipu\u00e7lar\u0131 ve servis\n\n\n\nBa\u015far\u0131n\u0131n s\u0131rr\u0131 d\u00fc\u015f\u00fck \u0131s\u0131, uygun bir kap ve yeterli nemdir. Eti en az 30 dakika \u00f6nceden buzdolab\u0131ndan \u00e7\u0131kar\u0131n, ambalaj\u0131n\u0131 a\u00e7\u0131n ve f\u0131r\u0131n\u0131 140 \u00b0C s\u0131cakl\u0131kta tutun. Et suyunun kaba yay\u0131lmak yerine etle temas halinde kalmas\u0131 i\u00e7in pi\u015firme kab\u0131 fazla b\u00fcy\u00fck olmamal\u0131d\u0131r; et suyunu oda s\u0131cakl\u0131\u011f\u0131nda veya \u0131l\u0131k kullan\u0131n, asla so\u011fuk ya da kaynar olmamal\u0131d\u0131r. \u00dczeri kapal\u0131 ge\u00e7en 5 saat etin nemini korur; et \u00e7evrilip biberiye ve kekikle tatland\u0131r\u0131ld\u0131ktan sonra \u00fczeri a\u00e7\u0131k pi\u015firilen bir saat ise pi\u015firme suyunu yo\u011funla\u015ft\u0131r\u0131r.\n\n\n\nBenzer bir tarif: Misolu patl\u0131can.\n\n\n\nDefne yapraklar\u0131n\u0131 ve otlar\u0131n saplar\u0131n\u0131 \u00e7\u0131kard\u0131ktan sonra eti, \u00fczerine pi\u015firme suyunu gezdirerek, yumu\u015fac\u0131k so\u011fan ve sar\u0131msaklarla servis edin. D\u00fc\u015f\u00fck karbonhidratl\u0131 bir \u00f6\u011f\u00fcn i\u00e7in karnabahar p\u00fcresi, air fryer kabak veya taze fasulye iyi birer e\u015flik\u00e7idir; lahana salatas\u0131 ise ferah bir kar\u015f\u0131tl\u0131k yarat\u0131r. Artan yeme\u011fi pi\u015firme suyuyla birlikte kapal\u0131 bir kapta saklay\u0131n, biraz su ekleyerek \u00fczeri kapal\u0131 \u015fekilde k\u0131s\u0131k ate\u015fte \u0131s\u0131t\u0131n; porsiyonlara ay\u0131rarak dondurmaya da uygundur. Tarif, \u00e7o\u011funlu\u011fu so\u011fandan gelen, porsiyon ba\u015f\u0131na 7 g net karbonhidrat i\u00e7erir.\n\n\n\nG\u00fcnl\u00fck keto yemekleri haz\u0131rlamak i\u00e7in t\u00fcm d\u00fc\u015f\u00fck karbonhidratl\u0131 tariflerim burada.\n\n\n\n\n\n\tF\u0131r\u0131nda a\u011f\u0131r a\u011f\u0131r pi\u015fmi\u015f dana eti\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t300 g dana gerdan eti (veya dana d\u00f6\u015f ya da a\u011f\u0131r pi\u015firmeye uygun ba\u015fka bir et)250 ml dana et (kemik) suyu (veya suyla haz\u0131rlanm\u0131\u015f kemik suyu tozu)1 k\u0131rm\u0131z\u0131 so\u011fan4 di\u015f sar\u0131msak1 \u00e7ay ka\u015f\u0131\u011f\u0131 ki\u015fni\u015f tohumu1 \u00e7ay ka\u015f\u0131\u011f\u0131 toz paprikatutam karabiber1 k\u00fc\u00e7\u00fck kutu domates sal\u00e7as\u01312 yaprak defne1 k\u0131rm\u0131z\u0131 ac\u0131 biber (chili veya \u0130spanyol biberi)1 dal biberiye (taze)2 dal kekik (taze)\t\n\t\n\t\tEti en az yar\u0131m saat \u00f6nceden buzdolab\u0131ndan \u00e7\u0131kar\u0131n ve ambalaj\u0131ndan ay\u0131r\u0131n.F\u0131r\u0131n\u0131 \u00f6nceden 140 dereceye \u0131s\u0131t\u0131n.Dana gerdan etini \u00e7ok b\u00fcy\u00fck olmayan bir f\u0131r\u0131n kab\u0131na yerle\u015ftirin. Toz paprika, \u00f6\u011f\u00fct\u00fclm\u00fc\u015f ki\u015fni\u015f tohumu ve karabiberle ovun. \u00dczerine domates sal\u00e7as\u0131 s\u00fcr\u00fcn.So\u011fan\u0131 iri par\u00e7alar halinde do\u011fray\u0131n. Sar\u0131msak di\u015flerini 2 ila 3 par\u00e7aya kesin. K\u0131rm\u0131z\u0131 ac\u0131 biberi k\u00fc\u00e7\u00fck par\u00e7alar halinde do\u011fray\u0131n. Hepsini etin etraf\u0131na da\u011f\u0131t\u0131n.Et suyunu ekleyin (o da oda s\u0131cakl\u0131\u011f\u0131nda veya biraz daha s\u0131cak olmal\u0131; kesinlikle buzdolab\u0131ndan yeni \u00e7\u0131km\u0131\u015f kadar so\u011fuk ya da kaynar olmamal\u0131d\u0131r).Defne yapraklar\u0131n\u0131 etin etraf\u0131na yerle\u015ftirin.Kab\u0131n \u00fczerini al\u00fcminyum folyoyla kapat\u0131n. F\u0131r\u0131nda 5 saat pi\u015firin.Kab\u0131 k\u0131sa s\u00fcreli\u011fine f\u0131r\u0131ndan \u00e7\u0131kar\u0131n. Al\u00fcminyum folyoyu kald\u0131r\u0131n. Eti ters \u00e7evirin. Biberiye ve keki\u011fi etin yan\u0131na yerle\u015ftirin.En az bir saat daha f\u0131r\u0131nda pi\u015firin. Bu kez \u00fczerini kapatmay\u0131n.\t\n\t\n\t\tBesin de\u011feri hesaplamas\u0131ndaki karbonhidratlar a\u011f\u0131rl\u0131kl\u0131 olarak so\u011fandan gelmektedir.\nGere\u00e7ler: 140 dereceye ayarlanm\u0131\u015f f\u0131r\u0131n, f\u0131r\u0131n kab\u0131 + al\u00fcminyum folyo (veya kaba tam oturan bir kapak).\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/185703","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=185703"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/185703\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/184623"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=185703"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=185703"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=185703"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}