{"id":186669,"title":"K\u0131rm\u0131z\u0131 \u015farapta a\u011f\u0131r ate\u015fte pi\u015fmi\u015f dana eti","modified":"2026-10-06T09:17:33+02:00","plain":"Karamelize so\u011fan, rezene ve az miktarda raventle, sek k\u0131rm\u0131z\u0131 \u015farapta a\u011f\u0131r a\u011f\u0131r pi\u015firilmi\u015f dana eti; un ve ni\u015fasta kullanmadan.\n\n\n\nYa\u011f damarlar\u0131 belirgin dana eti sek k\u0131rm\u0131z\u0131 \u015farapta saatlerce pi\u015ferek yumu\u015farken, so\u011fanlar renk al\u0131r; kekik, ada\u00e7ay\u0131 ve az miktarda rezene tencereye aromas\u0131n\u0131 verir. Pi\u015firmenin sonuna do\u011fru eklenen ravent, canl\u0131 bir ek\u015filik katar. \u0130ki ki\u015filik bu yemek i\u00e7in 15 dakika haz\u0131rl\u0131k ve yakla\u015f\u0131k 4 saat 30 dakika pi\u015firme s\u00fcresi ay\u0131r\u0131n; un veya ni\u015fasta kullanmadan, eti g\u00fczelce kaplayan k\u0131vaml\u0131 bir sos elde edin. Keto ana yemeklerim aras\u0131nda yerini alacak bir tarif.\n\n\n\nK\u0131rm\u0131z\u0131 \u015farapta a\u011f\u0131r ate\u015fte pi\u015fmi\u015f dana eti nedir?\n\n\n\nA\u011f\u0131r ate\u015fte pi\u015firmek, yeme\u011fi kapa\u011f\u0131 kapal\u0131 olarak, sabit ve d\u00fc\u015f\u00fck \u0131s\u0131da yava\u015f\u00e7a pi\u015firmek demektir. K\u0131rm\u0131z\u0131 \u015farapta pi\u015firilen dana etinde temel pi\u015firme s\u0131v\u0131s\u0131 \u015farapt\u0131r: eti yumu\u015fatacak ve lezzetini yo\u011funla\u015ft\u0131racak kadar hafif\u00e7e kaynar.\n\n\n\nBu uzun pi\u015firme s\u00fcresince kolajen yava\u015f yava\u015f jelatine d\u00f6n\u00fc\u015f\u00fcr. Yeme\u011fin suyu un veya ni\u015fasta eklenmeden k\u0131vam al\u0131r; b\u00f6ylece yemek d\u00fc\u015f\u00fck karbonhidratl\u0131 kal\u0131r.\n\n\n\nBenzer tarzda bir ba\u015fka tarif: Tay usul\u00fc tavuk k\u00f6risi.\n\n\n\nK\u0131rm\u0131z\u0131 \u015farapta a\u011f\u0131r ate\u015fte pi\u015fen yemekler gelene\u011fi\n\n\n\nK\u0131rm\u0131z\u0131 \u015farapta a\u011f\u0131r ate\u015fte pi\u015fen yemekler, Frans\u0131z ev mutfa\u011f\u0131n\u0131n bir par\u00e7as\u0131d\u0131r. Yava\u015f pi\u015firme, kontroll\u00fc \u0131s\u0131 ve kuruma yerine yumu\u015fayan bir et par\u00e7as\u0131 gerektirir.\n\n\n\nBu versiyon, \u015farapta a\u011f\u0131r a\u011f\u0131r pi\u015fen g\u00f6steri\u015fli bir et yeme\u011finin ruhunu korurken daha belirgin bir aroma sunar: rezene anasonumsu bir nota, ravent ek\u015filik katarken, toz k\u0131rm\u0131z\u0131 biber ve ada\u00e7ay\u0131 sosun karakterini g\u00fc\u00e7lendirir. Taze ravent \u00f6zellikle ilkbaharda ve yaz ba\u015f\u0131nda bulunur; yaln\u0131zca saplar\u0131 yemeklerde kullan\u0131l\u0131r.\n\n\n\nTemel malzemeler\n\n\n\nDana \u00f6n kaburga b\u00f6lgesinden veya a\u011f\u0131r ate\u015fte pi\u015firmeye uygun ba\u015fka bir kesimden al\u0131nm\u0131\u015f, ya\u011f damarlar\u0131 belirgin iki g\u00fczel par\u00e7a et, uzun pi\u015firmeye dayan\u0131r ve sosu ba\u011flayan jelatini a\u00e7\u0131\u011fa \u00e7\u0131kar\u0131r. Fazla ya\u011fs\u0131z bir par\u00e7a ise yumu\u015fakl\u0131\u011f\u0131n\u0131 kaybeder. \u0130nce do\u011fran\u0131p \u00f6nce kavrulan, ard\u0131ndan k\u0131s\u0131k ate\u015fte karamelize edilen iki k\u0131rm\u0131z\u0131 so\u011fan; \u015farab\u0131n, balzamik sirkenin ve raventin ek\u015fili\u011fini dengeler.\n\n\n\nAyn\u0131 konuda: Sayur buncis.\n\n\n\n\u0130nce dilimlenip pi\u015firmenin bitmesine yakla\u015f\u0131k bir saat kala eklenen rezene, da\u011f\u0131lmadan yumu\u015far. D\u00f6rt ravent sap\u0131, yeme\u011fin suyuna \u015farab\u0131n ve dana etinin yo\u011funlu\u011funu dengeleyen meyvemsi bir ek\u015filik katar. Baharat olarak, hafif s\u0131cakl\u0131k hissi ve renk vermesi i\u00e7in iki \u00e7ay ka\u015f\u0131\u011f\u0131 toz k\u0131rm\u0131z\u0131 biber, iki \u00e7ay ka\u015f\u0131\u011f\u0131 kuru kekik, bir \u00e7ay ka\u015f\u0131\u011f\u0131 kuru ada\u00e7ay\u0131 ve havanda d\u00f6v\u00fclm\u00fc\u015f bir \u00e7ay ka\u015f\u0131\u011f\u0131 rezene tohumu kullan\u0131l\u0131r.\n\n\n\nTercihen sek k\u0131rm\u0131z\u0131 \u015faraptan yar\u0131m k\u00fc\u00e7\u00fck \u015fi\u015fe, pi\u015firme s\u0131v\u0131s\u0131 olarak kullan\u0131l\u0131r ve tencerenin dibine yap\u0131\u015fan lezzetli kal\u0131nt\u0131lar\u0131 \u00e7\u00f6zer. Biraz balzamik sirke lezzete derinlik katar. Pi\u015firmek i\u00e7in avokado ya\u011f\u0131, hafif aromal\u0131 zeytinya\u011f\u0131 veya y\u00fcksek oleik asitli ay\u00e7i\u00e7ek ya\u011f\u0131 \u0131s\u0131ya dayan\u0131kl\u0131d\u0131r; tereya\u011f\u0131, \u00f6zellikle otla beslenen ineklerin s\u00fct\u00fcnden yap\u0131lan\u0131, renk ve zengin bir s\u00fct aromas\u0131 katar.\n\n\n\nFarkl\u0131 bir se\u00e7enek i\u00e7in: Ku\u015fkonmazl\u0131 tavuk.\n\n\n\nTeknik ipu\u00e7lar\u0131 ve servis\n\n\n\n\u00d6n kaburga etlerini oda s\u0131cakl\u0131\u011f\u0131na getirin; ard\u0131ndan so\u011fanlar\u0131 tencerenin kenar\u0131na iterek etleri yakmadan renk alacak \u015fekilde m\u00fch\u00fcrleyin. So\u011fanlar\u0131n 15 ila 30 dakika boyunca yava\u015f\u00e7a pi\u015fmesi, etin a\u011f\u0131r ate\u015fte pi\u015fmesi kadar \u00f6nemlidir: yeme\u011fin suyuna tatl\u0131l\u0131\u011f\u0131n\u0131 veren budur. Dibindeki lezzetli kal\u0131nt\u0131lar\u0131 \u00e7\u00f6zmek i\u00e7in tencereye eti neredeyse \u00f6rtecek kadar \u015farap d\u00f6k\u00fcn, biraz sirke ekleyin; ard\u0131ndan kapa\u011f\u0131 kapal\u0131 olarak, s\u0131v\u0131 seviyesini kontrol ederek \u00e7ok hafif kaynamaya b\u0131rak\u0131n.\n\n\n\nUzun s\u00fcre a\u011f\u0131r ate\u015fte pi\u015fen dana eti yemeklerini seviyorsan\u0131z, i\u015fte dana stifado tarifim.\n\n\n\nT\u00fcm keto tariflerime g\u00f6z at\u0131n.\n\n\n\nEn az 3 saatlik a\u011f\u0131r ate\u015fte pi\u015firme dahil toplam s\u00fcre yakla\u015f\u0131k 4 saat 30 dakikad\u0131r: etin dokusunu esas al\u0131n; \u00e7atal ete diren\u00e7le kar\u015f\u0131la\u015fmadan girmeli ve lifler birbirinden ayr\u0131lmal\u0131d\u0131r. Rezeneyi pi\u015firmenin bitmesine bir saat kala, raventi ise da\u011f\u0131lmamas\u0131 i\u00e7in servisten yaln\u0131zca 10 ila 15 dakika \u00f6nce tencereye ekleyin. Karbonhidrat miktar\u0131n\u0131 d\u00fc\u015f\u00fck tutmak i\u00e7in karnabahar p\u00fcresi, air fryer\u2019da kabak veya pak choi sote gibi ye\u015fil sebzelerle servis edin. Yemek porsiyon ba\u015f\u0131na yakla\u015f\u0131k 828 kcal i\u00e7erir; net karbonhidrat miktar\u0131 belirtilmemi\u015ftir.\n\n\n\n\n\n\tK\u0131rm\u0131z\u0131 \u015farapta a\u011f\u0131r ate\u015fte pi\u015firilmi\u015f dana eti\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 iri par\u00e7a dana \u00f6n kaburga eti veya a\u011f\u0131r ate\u015fte pi\u015firmeye uygun dana eti (veya ya\u011f damarlar\u0131 belirgin ba\u015fka bir dana eti par\u00e7as\u0131)2 k\u0131rm\u0131z\u0131 so\u011fan1 rezene4 sap ravent2 \u00e7ay ka\u015f\u0131\u011f\u0131 toz paprika2 \u00e7ay ka\u015f\u0131\u011f\u0131 kuru kekik1 \u00e7ay ka\u015f\u0131\u011f\u0131 kuru ada\u00e7ay\u01311 \u00e7ay ka\u015f\u0131\u011f\u0131 rezene tohumu0.5 k\u00fc\u00e7\u00fck \u015fi\u015fe k\u0131rm\u0131z\u0131 \u015farapbir miktar balzamik sirkeavokado ya\u011f\u0131, hafif aromal\u0131 zeytinya\u011f\u0131 veya y\u00fcksek oleik asitli ay\u00e7i\u00e7ek ya\u011f\u0131 (pi\u015firmek i\u00e7in)tereya\u011f\u0131 ((otla beslenen ineklerden), alternatif olarak, pi\u015firmek i\u00e7in)\t\n\t\n\t\tDana \u00f6n kaburga etlerini buzdolab\u0131ndan \u00e7\u0131kar\u0131n ve oda s\u0131cakl\u0131\u011f\u0131na gelmelerini bekleyin.D\u00f6k\u00fcm tencereyi \u0131s\u0131t\u0131n ve i\u00e7ine bolca hafif aromal\u0131 zeytinya\u011f\u0131 ile irice bir par\u00e7a tereya\u011f\u0131 koyun. So\u011fanlar\u0131 ince do\u011fray\u0131n ve \u015feffafla\u015fana kadar kavurun. Ard\u0131ndan ate\u015fi k\u0131s\u0131n ve en az on be\u015f dakika ile yar\u0131m saat kadar karamelize olmaya b\u0131rak\u0131n.Dana \u00f6n kaburga etlerine bolca hafif aromal\u0131 zeytinya\u011f\u0131 ve biraz balzamik sirke s\u00fcr\u00fcn. Rezene tohumlar\u0131n\u0131 ince \u00f6\u011f\u00fct\u00fcn. Bunu bir havanda veya k\u00fc\u00e7\u00fck bir elektrikli kahve de\u011firmeninde yap\u0131n. Di\u011fer baharatlarla kar\u0131\u015ft\u0131r\u0131n. Eti bu kar\u0131\u015f\u0131mla \u00e7e\u015fnilendirin. So\u011fanlar karamelize olurken aromalar\u0131n ete i\u015flemesini bekleyin.So\u011fanlar\u0131 kenara itin. Ate\u015fi k\u0131sa s\u00fcreli\u011fine yeniden biraz y\u00fckseltin. Bir par\u00e7a daha tereya\u011f\u0131 ekleyin ve dana \u00f6n kaburga etlerinin her iki y\u00fcz\u00fcn\u00fc m\u00fch\u00fcrleyin.Etin \u00fczerini neredeyse \u00f6rtecek kadar k\u0131rm\u0131z\u0131 \u015farap ekleyerek tencerenin dibine yap\u0131\u015fan lezzetli kal\u0131nt\u0131lar\u0131 \u00e7\u00f6z\u00fcn. Bir miktar sirke de ekleyin. En az 3 saat, tercihen b\u00fct\u00fcn gece k\u0131s\u0131k ate\u015fte pi\u015firin. Tencerenin kapa\u011f\u0131n\u0131 kapat\u0131n ve ara s\u0131ra yeterli s\u0131v\u0131 kal\u0131p kalmad\u0131\u011f\u0131n\u0131 kontrol edin. Eti de ara s\u0131ra \u00e7evirin. Gerekirse \u015farap veya su ekleyin.Yemekten bir saat \u00f6nce rezeneyi \u015feritler halinde do\u011fray\u0131n. Bunun i\u00e7in ben genellikle rezeneyi \u00f6nce d\u00f6rde b\u00f6ler, ard\u0131ndan dilimler\/yar\u0131m aylar halinde keserim. Etin yan\u0131na ekleyin. Gerekirse biraz daha \u015farap veya su ekleyin. Tencerenin kapa\u011f\u0131n\u0131 yeniden kapat\u0131n.Yemekten on ila on be\u015f dakika \u00f6nce raventi y\u0131kay\u0131p do\u011fray\u0131n. Tencereye ekleyin ve yumu\u015famaya b\u0131rak\u0131n. Gerekirse biraz daha \u015farap veya su ekleyin.\t\n\t\n\t\tD\u00fc\u015f\u00fck karbonhidratl\u0131 bir tarifte alkol m\u00fc? Bu t\u00fcr bir tarifte alkol kullan\u0131m\u0131 bir a\u00e7\u0131klama gerektiriyor.\nEkipman: d\u00f6k\u00fcm tencere (kapakl\u0131), k\u00fc\u00e7\u00fck elektrikli kahve de\u011firmeni (veya havan).\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/186669","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=186669"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/186669\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/184713"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=186669"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=186669"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=186669"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}