{"id":187640,"title":"Ringa bal\u0131\u011f\u0131 tartar\u0131","modified":"2026-10-06T12:50:43+02:00","plain":"\u00c7ember kal\u0131pla \u015fekillendirilmi\u015f so\u011fuk bir ba\u015flang\u0131\u00e7: soya sosu ve balzamik sirkeyle marine edilmi\u015f k\u0131rm\u0131z\u0131 pancar, yeni sezon ringa bal\u0131\u011f\u0131 ve taze so\u011fan.\n\n\n\nKoyu k\u0131rm\u0131z\u0131 renk, limon notalar\u0131, deniz kokulu bal\u0131k eti: bu ringa bal\u0131\u011f\u0131 tartar\u0131 ferah, tuzlu ve hafif ek\u015fimsi bir lokma sunuyor. Bir g\u00fcn \u00f6nceden soya sosu ve balzamik sirke kar\u0131\u015f\u0131m\u0131nda marine edilen pancar, yumu\u015fak ve parlak bir taban olu\u015ftururken \u00fcst\u00fcndeki yeni sezon ringa bal\u0131\u011f\u0131 diri dokusunu koruyor. Bu, mayonezle k\u0131vam verilmi\u015f sostan birka\u00e7 damlayla, iyice so\u011futulmu\u015f olarak servis edilen tek ki\u015filik bir so\u011fuk ba\u015flang\u0131\u00e7. Bu tarif, keto yemeklerim aras\u0131nda yer al\u0131yor.\n\n\n\nRinga bal\u0131\u011f\u0131 tartar\u0131 nedir?\n\n\n\nBurada tartar s\u00f6zc\u00fc\u011f\u00fc, e\u015fit b\u00fcy\u00fckl\u00fckte k\u00fc\u00e7\u00fck par\u00e7alara do\u011franan, \u00f6zenle \u00e7e\u015fnilendirilen ve d\u00fczg\u00fcn bir \u015fekil almas\u0131 i\u00e7in \u00e7o\u011funlukla \u00e7ember kal\u0131pla sunulan so\u011fuk bir haz\u0131rl\u0131\u011f\u0131 ifade ediyor. Katmanlar a\u00e7\u0131k\u00e7a se\u00e7iliyor: altta k\u00fcp do\u011franm\u0131\u015f ve marine edilmi\u015f pi\u015fmi\u015f k\u0131rm\u0131z\u0131 pancar; \u00fcstte ise ince yar\u0131m halkalar halinde do\u011franm\u0131\u015f taze so\u011fanla kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f, hafif tuzlanm\u0131\u015f yeni sezon ringa bal\u0131\u011f\u0131. Do\u011frama ve \u00e7e\u015fnilendirmeye g\u00f6sterilen ayn\u0131 \u00f6zeni Tay usul\u00fc tartarda da g\u00f6rebilirsiniz.\n\n\n\nRinga bal\u0131\u011f\u0131 deniz aromas\u0131, tuzluluk ve diri ama yumu\u015fak bir doku katarken pancar topraks\u0131 tatl\u0131l\u0131\u011f\u0131n\u0131, yo\u011fun rengini ve marinasyonla dengelenmi\u015f ek\u015fili\u011fini ekliyor. \u00c7ok ince k\u0131y\u0131lm\u0131\u015f tuzda fermente limon, di\u011fer tatlar\u0131 bast\u0131rmadan aroma veriyor; taze so\u011fan ise ferah bir \u00e7\u0131t\u0131rl\u0131k sa\u011fl\u0131yor. Sos, katmanlar\u0131n i\u00e7ine kar\u0131\u015ft\u0131r\u0131lm\u0131yor; ayr\u0131lan marinasyon s\u0131v\u0131s\u0131na bir \u00e7ay ka\u015f\u0131\u011f\u0131 mayonez eklenerek haz\u0131rlan\u0131yor.\n\n\n\nFarkl\u0131 bir se\u00e7enek i\u00e7in: Sayur lodeh.\n\n\n\nRinga bal\u0131\u011f\u0131 tartar\u0131n\u0131n k\u00f6keni ve ruhu\n\n\n\nBal\u0131k tartar\u0131, do\u011frama bi\u00e7iminin \u00e7e\u015fnilendirme kadar \u00f6nemli oldu\u011fu so\u011fuk ba\u015flang\u0131\u00e7lardan biridir. Yap\u0131m\u0131 basit g\u00f6r\u00fcnse de hassasiyet gerektirir: d\u00fczg\u00fcn bir kesim, kontroll\u00fc bir tuz dengesi ve katmanlar\u0131 ezmeden bir arada tutan \u00e7ember kal\u0131pla sunum. \u00c7i\u011f bal\u0131\u011fa farkl\u0131 bir yakla\u015f\u0131m sunan sashimi gelene\u011fi de tazelik ve kesim hassasiyeti \u00fczerine kuruludur.\n\n\n\nRinga bal\u0131\u011f\u0131 ve pancar birlikteli\u011fi, tuzlu bal\u0131\u011f\u0131n pancar\u0131n tatl\u0131l\u0131\u011f\u0131yla dengelendi\u011fi Kuzey mutfaklar\u0131n\u0131n ve Frans\u0131z sofralar\u0131n\u0131n lezzet e\u015fle\u015fmelerini hat\u0131rlat\u0131yor. Balzamik sirke ek\u015fili\u011fi yumu\u015fat\u0131rken soya sosu veya tamari umami kat\u0131yor. Bu yorumu \u00f6zel k\u0131lan dokunu\u015f ise tuzda fermente limon ve tartar\u0131n etraf\u0131nda sos olarak sunulan, ayr\u0131lm\u0131\u015f marinasyon s\u0131v\u0131s\u0131.\n\n\n\nTemel malzemeler\n\n\n\nBir porsiyon i\u00e7in belirgin bir tuzluluk ve yumu\u015fak bir doku sunan, t\u00fcketime haz\u0131r, t\u00fcts\u00fclenmemi\u015f ve hafif tuzlanm\u0131\u015f bir yeni sezon ringa bal\u0131\u011f\u0131 kullan\u0131n. Kuyru\u011funu ay\u0131r\u0131n, parmak u\u00e7lar\u0131n\u0131zla etini kontrol ederek k\u0131l\u00e7\u0131klar\u0131n\u0131 temizleyin, ard\u0131ndan e\u015fit b\u00fcy\u00fckl\u00fckte par\u00e7alara kesin. Taban i\u00e7in 80 g pi\u015fmi\u015f k\u0131rm\u0131z\u0131 pancar yeterlidir; k\u00fcp do\u011fray\u0131n ve marinasyon s\u0131v\u0131s\u0131n\u0131 suland\u0131rmadan i\u00e7ine \u00e7ekebilmesi i\u00e7in fazla nemini al\u0131n; \u00f6nceden \u00e7e\u015fnilendirilmemi\u015f olmas\u0131 ko\u015fuluyla, sade ve vakumlu ambalajda sat\u0131lan pi\u015fmi\u015f pancar da uygundur.\n\n\n\nBuna da g\u00f6z at\u0131n: Izgara tavuk butlar\u0131.\n\n\n\n\u00c7ok ince k\u0131y\u0131lm\u0131\u015f 20 g tuzda fermente limon, limon aromas\u0131 ve tuzluluk katar. 1 yemek ka\u015f\u0131\u011f\u0131 soya sosu veya tamari, marinasyona tuz ve umami sa\u011flar; glutensiz bir versiyon i\u00e7in etiketteki ibareyi kontrol edin. 1 yemek ka\u015f\u0131\u011f\u0131 balzamik sirke ise yumu\u015fak bir ek\u015filik katar ve rengi yo\u011funla\u015ft\u0131r\u0131r.\n\n\n\n1 \u00e7ay ka\u015f\u0131\u011f\u0131 mayonez, marinasyon s\u0131v\u0131s\u0131n\u0131 tartar\u0131n etraf\u0131na gezdirilecek ak\u0131\u015fkan bir sosa d\u00f6n\u00fc\u015ft\u00fcr\u00fcr; Japon mayonezi daha dolgun bir k\u0131vam verir. Yar\u0131m taze so\u011fan ferahl\u0131k ve \u00e7\u0131t\u0131rl\u0131k katar; ince yar\u0131m halkalar ringa bal\u0131\u011f\u0131na kar\u0131\u015ft\u0131r\u0131l\u0131r, iki tam halka ise s\u00fcsleme i\u00e7in ayr\u0131l\u0131r. Ekstra tuz eklemek gerekmez; tamari kullanacaksan\u0131z dengeli bir tamari sosu se\u00e7in.\n\n\n\nTeknik ipu\u00e7lar\u0131 ve servis\n\n\n\nBa\u015far\u0131l\u0131 bir sonu\u00e7 i\u00e7in haz\u0131rl\u0131k bir g\u00fcn \u00f6nceden ba\u015flar: pancar\u0131 k\u00fc\u00e7\u00fck k\u00fcpler halinde do\u011fray\u0131n, fazla nemini al\u0131n ve soya sosu ile balzamik sirkeyle birlikte buzdolab\u0131na koyun. Bu 24 saatlik dinlendirme sebzeye aroma kazand\u0131r\u0131r ve sonradan sosa d\u00f6n\u00fc\u015fecek s\u0131v\u0131y\u0131 renklendirir; soya sosu da geri planda kalan ama vazge\u00e7ilmez olan umami tad\u0131n\u0131 g\u00fc\u00e7lendirir. Sunum s\u0131ras\u0131nda pancar\u0131 s\u00fcz\u00fcn ve marinasyon s\u0131v\u0131s\u0131n\u0131 ay\u0131r\u0131n; pancar k\u00fcplerini tuzda fermente limonla kar\u0131\u015ft\u0131r\u0131n, ringa bal\u0131\u011f\u0131 ile so\u011fan\u0131 ise ayr\u0131 bir kapta harmanlay\u0131n. \u00c7ember kal\u0131pta hafif\u00e7e bast\u0131r\u0131lm\u0131\u015f iki katman olu\u015fturun: altta limonlu pancar, \u00fcstte so\u011fanl\u0131 ringa bal\u0131\u011f\u0131. Ard\u0131ndan \u00e7emberi yava\u015f\u00e7a \u00e7\u0131kar\u0131n.\n\n\n\nBunu da deneyin: Mavi k\u00fcfl\u00fc peynirli k\u00e2\u011f\u0131tta morina.\n\n\n\nSosu haz\u0131rlamak i\u00e7in mayonezi ay\u0131rd\u0131\u011f\u0131n\u0131z marinasyon s\u0131v\u0131s\u0131na ekleyip ak\u0131\u015fkan ve parlak bir k\u0131vam alana kadar kar\u0131\u015ft\u0131r\u0131n; sunumun \u015feklini korumak i\u00e7in servisten hemen \u00f6nce damlalar halinde taba\u011fa ekleyin. Oda s\u0131cakl\u0131\u011f\u0131nda bekletmeden so\u011fuk servis edin. Ye\u015fil salata veya birka\u00e7 salatal\u0131k \u015feridi, bu ba\u015flang\u0131c\u0131 a\u011f\u0131rla\u015ft\u0131rmadan tamamlar; ayn\u0131 deniz aromal\u0131 ve ek\u015fimsi lezzet \u00e7izgisinde bir wakame salatas\u0131 veya bal\u0131k kinilaw da uygun e\u015flik\u00e7ilerdir. Porsiyon ba\u015f\u0131na 6 g net karbonhidrat i\u00e7erir; pancar ve balzamik sirke bu miktara katk\u0131da bulunur.\n\n\n\nDaha fazla d\u00fc\u015f\u00fck karbonhidratl\u0131 fikir i\u00e7in t\u00fcm keto tariflerime g\u00f6z at\u0131n.\n\n\n\n\n\n\tRinga bal\u0131\u011f\u0131 tartar\u0131\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 hafif tuzlanm\u0131\u015f yeni sezon ringa bal\u0131\u011f\u013180 g k\u0131rm\u0131z\u0131 pancar (pi\u015fmi\u015f)20 g tuzda bekletilmi\u015f limon1 yemek ka\u015f\u0131\u011f\u0131 soya sosu veya tamari1 yemek ka\u015f\u0131\u011f\u0131 balzamik sirke1 \u00e7ay ka\u015f\u0131\u011f\u0131 mayonez0.5 taze so\u011fan\t\n\t\n\t\tK\u0131rm\u0131z\u0131 pancar\u0131 k\u00fc\u00e7\u00fck par\u00e7alar halinde do\u011fray\u0131n ve hafif\u00e7e tamponlayarak kurulay\u0131n. Soya sosu ve balzamik sirkeyle birlikte bir kaba koyun ve marine olmas\u0131 i\u00e7in buzdolab\u0131na kald\u0131r\u0131n.Ringa bal\u0131\u011f\u0131n\u0131n kuyru\u011funu \u00e7\u0131kar\u0131n ve parmaklar\u0131n\u0131zla kontrol ederek d\u0131\u015far\u0131 \u00e7\u0131kan k\u0131l\u00e7\u0131k olmad\u0131\u011f\u0131ndan emin olun. Ringa bal\u0131\u011f\u0131n\u0131 par\u00e7alar halinde do\u011fray\u0131n.Taze so\u011fan\u0131 ince yar\u0131m halkalar halinde do\u011fray\u0131n ve ringa bal\u0131\u011f\u0131yla kar\u0131\u015ft\u0131r\u0131n. S\u00fcslemek i\u00e7in iki d\u00fczg\u00fcn tam halka kesin.Limonu \u00e7ok k\u00fc\u00e7\u00fck par\u00e7alar halinde do\u011fray\u0131n ve hafif\u00e7e tamponlayarak kurulay\u0131n.Pancar\u0131 s\u00fcz\u00fcn ve marinasyon s\u0131v\u0131s\u0131n\u0131 bir kapta biriktirin; bu s\u0131v\u0131 daha sonra sos olarak kullan\u0131lacak. Pancar par\u00e7alar\u0131n\u0131 limonla kar\u0131\u015ft\u0131r\u0131n.Mayonezi marinasyon s\u0131v\u0131s\u0131na ekleyip kar\u0131\u015ft\u0131r\u0131n.Taba\u011f\u0131 haz\u0131rlay\u0131n. \u00d6nce pancar\u0131 sunum \u00e7emberine koyun ve bast\u0131rarak s\u0131k\u0131\u015ft\u0131r\u0131n. Ard\u0131ndan ringa bal\u0131\u011f\u0131n\u0131 \u00fczerine e\u015fit \u015fekilde yay\u0131n ve bast\u0131rarak s\u0131k\u0131\u015ft\u0131r\u0131n.\u00c7emberi dikkatlice yukar\u0131 kald\u0131rarak \u00e7\u0131kar\u0131n. Gerekirse \u00fcstten hafif\u00e7e bast\u0131r\u0131n, ancak fazla bast\u0131rmay\u0131n; aksi takdirde k\u00fc\u00e7\u00fck kule da\u011f\u0131l\u0131r. Ay\u0131rd\u0131\u011f\u0131n\u0131z taze so\u011fanla s\u00fcsleyin.Servisten hemen \u00f6nce k\u00fc\u00e7\u00fck kulenin etraf\u0131na sos damlalar\u0131 koyun.\t\n\t\n\t\tSunuma ba\u015flamadan \u00f6nce \u00e7emberin i\u00e7ini asetat \u015feritle kaplayabilirsiniz. Doldurduktan sonra \u00e7emberi \u00e7\u0131kar\u0131n, ard\u0131ndan asetat \u015feridi a\u00e7arak al\u0131n.\nEkipman: yuvarlak kesme kal\u0131b\u0131 \/ sunum \u00e7emberi, k\u00fc\u00e7\u00fck kaseler, ka\u015f\u0131k, b\u0131\u00e7ak, iste\u011fe ba\u011fl\u0131: asetat \u015ferit.\n\t\n\t\n\t\tEntr\u00e9eFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/187640","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=187640"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/187640\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/184824"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=187640"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=187640"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=187640"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}