{"id":202369,"title":"Port \u015earapl\u0131 Boudin Blanc","modified":"2026-11-04T14:39:51+01:00","plain":"Y\u0131l sonu sofralar\u0131 i\u00e7in aromaland\u0131r\u0131lm\u0131\u015f s\u00fct ve port \u015farab\u0131yla haz\u0131rlanan, hafif ate\u015fte suda pi\u015firilen, ince dokulu bir boudin blanc\n\n\n\nY\u0131l sonu ziyafetleri yakla\u015f\u0131yor; ev yap\u0131m\u0131 bir boudin blanc’\u0131n sofrada her zaman yeri vard\u0131r. Bu \u00f6zel g\u00fcnlere yak\u0131\u015fan \u015fark\u00fcteri \u00fcr\u00fcn\u00fc, geleneksel tarife sad\u0131k kal\u0131rken harc\u0131na hafif tatl\u0131 bir dokunu\u015f katan port \u015farab\u0131yla zenginle\u015fiyor. Yap\u0131m\u0131 kolay olsa da biraz sab\u0131r ve titizlik gerektiriyor: t\u0131pk\u0131 Alsas usul\u00fc cervelas gibi, sonucun nas\u0131l olaca\u011f\u0131n\u0131 harc\u0131n dokusu belirliyor. Suda do\u011fru \u015fekilde pi\u015firildi\u011finde boudin, ilk dilimden itibaren a\u011f\u0131zda eriyor.\n\n\n\nPort \u015earapl\u0131 Boudin Blanc Nedir?\n\n\n\nDomuz eti, s\u00fct, yumurta ve \u00e7e\u015fitli \u00e7e\u015fnilerle haz\u0131rlanan bir boudin blanc \u00e7e\u015fididir; kendine \u00f6zg\u00fc beyaz rengini bu malzemelerden al\u0131r. Bazen, por\u00e7ini mantarl\u0131 boudin blanc tarifinde oldu\u011fu gibi, mantar da eklenir.\n\n\n\nBu tarifte harca port \u015farab\u0131 kat\u0131l\u0131yor: hem lezzetini zenginle\u015ftiriyor hem de Frans\u0131z mutfa\u011f\u0131n\u0131n bu klasi\u011fine \u00f6zg\u00fcn ve zarif bir dokunu\u015f kazand\u0131r\u0131yor.\n\n\n\nPor\u00e7ini mantarl\u0131 boudin blanc\n\n\n\nKuzeyden ve Do\u011fudan Gelen Bir Kutlama Lezzeti: Boudin\n\n\n\nBoudin blanc’\u0131n k\u00f6keni Fransa’ya, \u00f6zellikle \u00fclkenin kuzey ve do\u011fu b\u00f6lgelerine dayan\u0131r. Geleneksel olarak y\u0131l sonu kutlamalar\u0131nda yenir; ince ve yumu\u015fak dokusuyla \u00f6ne \u00e7\u0131kar.\n\n\n\nPort \u015earapl\u0131 Boudin Blanc \u0130\u00e7in Temel Malzemeler\n\n\n\nHarc\u0131nda ya\u011fs\u0131z domuz eti ve domuz ya\u011f\u0131, s\u00fct, yumurta, m\u0131s\u0131r ni\u015fastas\u0131 ve port \u015farab\u0131 bir araya gelir. Lezzetli bir boudin elde etmek i\u00e7in etin, s\u00fct\u00fcn ve yumurtalar\u0131n kalitesi b\u00fcy\u00fck \u00f6nem ta\u015f\u0131r: taze ve m\u00fcmk\u00fcnse yerel \u00fcr\u00fcnler se\u00e7in.\n\n\n\n\u00d6nce s\u00fct; so\u011fan, arpac\u0131k so\u011fan\u0131, havu\u00e7, bir demet ba\u011fl\u0131 aromatik ot, p\u0131rasan\u0131n ye\u015fil k\u0131sm\u0131, maydanoz ve karanfille demlenerek aromaland\u0131r\u0131l\u0131r, ard\u0131ndan k\u0131ymaya kat\u0131lmadan \u00f6nce s\u00fcz\u00fcl\u00fcr.\n\n\n\n\u0130yi Bir Boudin Blanc \u0130\u00e7in Teknik P\u00fcf Noktalar\u0131\n\n\n\nDemleme s\u0131ras\u0131nda aromalar\u0131n bozulmamas\u0131 i\u00e7in s\u00fct\u00fc harl\u0131 harl\u0131 kaynatmadan, hafif\u00e7e fokurdayacak \u015fekilde tutun. Boudin sosislerini pi\u015firirken suyun s\u0131cakl\u0131\u011f\u0131n\u0131 78 \u00b0C civar\u0131nda tutun: b\u00f6ylece hafif ate\u015fte, her taraf\u0131 e\u015fit \u015fekilde pi\u015fer.\n\n\n\nA\u011f\u0131zda e\u015fit bir doku hissi vermesi i\u00e7in s\u00fct\u00fc ve port \u015farab\u0131n\u0131 k\u0131ymayla iyice kar\u0131\u015ft\u0131rarak homojen bir har\u00e7 elde edin. Domuz ba\u011f\u0131rsaklar\u0131n\u0131 \u00f6zenle durulay\u0131n ve doldururken harc\u0131 fazla s\u0131k\u0131\u015ft\u0131rmay\u0131n; aksi takdirde pi\u015firme s\u0131ras\u0131nda patlayabilirler.\n\n\n\nPi\u015firmeyi yak\u0131ndan takip edin: fazla pi\u015fen boudin sosisleri kurur; az pi\u015fenler ise dilimlenirken da\u011f\u0131labilir. Sudan \u00e7\u0131kar\u0131nca so\u011fuk suya al\u0131p so\u011futun, ard\u0131ndan iyice s\u00fcz\u00fclmeleri i\u00e7in as\u0131n. Bu i\u015flem dokular\u0131n\u0131n oturmas\u0131n\u0131 sa\u011flar ve fazla nemi \u00f6nler.\n\n\n\nGa\u00ebtan Brivot’nun tarifi\n\n\n\n\n\n\tPorto \u015earapl\u0131 Boudin Blanc\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t4 kg ya\u011fs\u0131z domuz eti2 kg domuz ya\u011f\u01313.5 litre s\u00fct0.5 litre Porto \u015farab\u01312 b\u00fcy\u00fck so\u011fan4 arpac\u0131k so\u011fan\u0131600 g havu\u00e75 tane karanfil1 demet aromatik ot200 g m\u0131s\u0131r ni\u015fastas\u0131MaydanozP\u0131rasan\u0131n ye\u015fil k\u0131sm\u0131800 g yumurta160 g tuz15 g karabiber10 g Rabelais t\u00fcr\u00fc ince \u00f6\u011f\u00fct\u00fclm\u00fc\u015f baharat kar\u0131\u015f\u0131m\u0131Domuz ba\u011f\u0131rsa\u011f\u0131\t\n\t\n\t\tEti k\u0131yma makinesinin en k\u00fc\u00e7\u00fck delikli aynas\u0131ndan ge\u00e7irin, gerekirse iki kez \u00e7ekin.Tuzu, baharatlar\u0131, yumurtalar\u0131 ve ni\u015fastay\u0131 ekleyip kar\u0131\u015ft\u0131r\u0131n.S\u00fct\u00fc kaynat\u0131n ve i\u00e7ine do\u011franm\u0131\u015f so\u011fanlar\u0131, arpac\u0131k so\u011fanlar\u0131n\u0131 ve havu\u00e7lar\u0131 ekleyin, aromatik ot demetini, p\u0131rasan\u0131n ye\u015fil k\u0131sm\u0131n\u0131, maydanozu ve karanfilleri de ekleyip hafif\u00e7e kaynatarak 20 dakika demlendirin.S\u00fct\u00fc konik bir s\u00fczge\u00e7ten s\u00fcz\u00fcn ve harca eklerken s\u0131cakl\u0131\u011f\u0131n\u0131n 60 derece oldu\u011fundan emin olun.Porto \u015farab\u0131n\u0131 ekleyip iyice kar\u0131\u015ft\u0131r\u0131n.Harc\u0131 ba\u011f\u0131rsaklara doldurup boudinleri \u015fekillendirin.Geni\u015f bir tencere dolusu suyu 90\u00b0C'ye kadar \u0131s\u0131t\u0131n.Boudinleri s\u0131cak suya koyup s\u0131cakl\u0131\u011f\u0131n yakla\u015f\u0131k 78\u00b0C'ye d\u00fc\u015fmesini bekleyin, yakla\u015f\u0131k 20 ila 30 dakika pi\u015firin.Boudinleri sudan \u00e7\u0131kar\u0131n ve pi\u015fmeyi durdurmak i\u00e7in so\u011fuk su dolu bir kaba al\u0131p so\u011futun.Asarak sular\u0131n\u0131n s\u00fcz\u00fclmesini bekleyin.\t\n\t\n\t\tS\u0131cakl\u0131klara dikkat edin : S\u00fct\u00fc sebzeler ve baharatlarla pi\u015firirken lezzetlerin bozulmamas\u0131 i\u00e7in kar\u0131\u015f\u0131m\u0131 kaynatmamaya \u00f6zen g\u00f6sterin. Ayn\u0131 \u015fekilde, boudinlerin yava\u015f\u00e7a ve e\u015fit \u015fekilde pi\u015fmesi i\u00e7in pi\u015firme s\u0131cakl\u0131\u011f\u0131n\u0131 78\u00b0C'de tutun.\nPi\u015fmeyi takip edin : Boudinler pi\u015ferken yak\u0131ndan takip edilmelidir. Fazla pi\u015ferlerse kururlar; az pi\u015ferlerse dilimlerken da\u011f\u0131labilirler.\n\t\n\t\n\t\tBoudin, Saucisse \u00e0 cuireFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/202369","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=202369"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/202369\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/202120"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=202369"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=202369"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=202369"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}