{"id":203276,"title":"Geleneksel Tours Rillons","modified":"2026-11-04T14:56:17+01:00","plain":"Aperitif sofralar\u0131n\u0131z\u0131 \u015fenlendirecek me\u015fhur Tours rillons i\u00e7in kolay bir tarif\n\n\n\n\u0130nce dilimlenmi\u015f \u0131l\u0131k bir rillon, bir kadeh Vouvray ve aperitif sofras\u0131n\u0131n havas\u0131 bir anda de\u011fi\u015fir. Ya\u011fda a\u011f\u0131r a\u011f\u0131r pi\u015firilen bu iri domuz d\u00f6\u015f\u00fc par\u00e7alar\u0131, hafif\u00e7e karamelize olmu\u015f d\u0131\u015f y\u00fczeylerinin alt\u0131nda yumu\u015fac\u0131k, a\u011f\u0131zda da\u011f\u0131lan bir dokuya sahiptir. Bir yeme\u011fe ya da kar\u0131\u015f\u0131k salataya da \u00e7ok yak\u0131\u015f\u0131rlar. Tours halk\u0131 tarifini s\u0131r gibi saklasa da evde yapmak hi\u00e7 de zor de\u011fildir.\n\n\n\nRillons Nedir?\n\n\n\nRillons, k\u00fcp k\u00fcp kesilen domuz d\u00f6\u015f\u00fcn\u00fcn kendi ya\u011f\u0131nda a\u011f\u0131r a\u011f\u0131r pi\u015firilmesiyle haz\u0131rlanan, Touraine y\u00f6resine \u00f6zg\u00fc bir \u015fark\u00fcteri \u00fcr\u00fcn\u00fcd\u00fcr. Pi\u015ftikten sonra d\u0131\u015flar\u0131 hafif kahverengi, i\u00e7leri ise pembemsi olur.\n\n\n\nTouraine \u00c7iftliklerinde Do\u011fan Bir Lezzet\n\n\n\nRillons, domuz kesiminden sonra d\u00f6\u015f etini saklamak amac\u0131yla haz\u0131rland\u0131\u011f\u0131 Touraine \u00e7iftliklerinden gelir. Kesilip derisi al\u0131nan et par\u00e7alar\u0131 kendi ya\u011f\u0131nda a\u011f\u0131r a\u011f\u0131r pi\u015firilirdi. Ard\u0131ndan toprak kaplara konur, pi\u015firildikleri ya\u011f\u0131n i\u00e7inde tamamen \u00f6rt\u00fcl\u00fc olarak saklan\u0131rd\u0131.\n\n\n\nTavuk rillettes de ya\u011fda a\u011f\u0131r a\u011f\u0131r pi\u015firilen bir ba\u015fka nefis et lezzetidir\n\n\n\nHaz\u0131rlama y\u00f6ntemi zamanla incelik kazanm\u0131\u015ft\u0131r. G\u00fcn\u00fcm\u00fczde rillons; kekik, defne yapra\u011f\u0131, karabiber ve bazen de az miktarda beyaz \u015farap veya \u00fcz\u00fcm posas\u0131 distilat\u0131yla tatland\u0131r\u0131l\u0131r.\n\n\n\nAnjou y\u00f6resindeki benzeri rillauds ise derisi al\u0131nmadan haz\u0131rlan\u0131r ve farkl\u0131 bir dokuya sahiptir. Ya\u011fda a\u011f\u0131r a\u011f\u0131r pi\u015firilen bu domuz eti lezzeti, Touraine ile Anjou aras\u0131nda tatl\u0131 bir rekabetin konusudur.\n\n\n\nRillons \u0130\u00e7in Temel Malzemeler\n\n\n\nHer \u015fey, ya\u011f\u0131n etin aras\u0131na g\u00fczelce da\u011f\u0131ld\u0131\u011f\u0131, ya\u011fl\u0131 ve ya\u011fs\u0131z k\u0131s\u0131mlar\u0131 dengeli bir domuz d\u00f6\u015f\u00fcyle ba\u015flar. Zorunlu olmasa da a\u011f\u0131zda da\u011f\u0131lan bir sonu\u00e7 elde etmek ve aromalar\u0131n ete daha iyi i\u015flemesini sa\u011flamak i\u00e7in derisini \u00e7\u0131kar\u0131n.\n\n\n\nGeleneksel usulde ev yap\u0131m\u0131 sosis tarifi\n\n\n\nEt par\u00e7alar\u0131, Vouvray beyaz \u015farab\u0131 eklenerek \u00f6rdek ya\u011f\u0131 veya eritilmi\u015f domuz ya\u011f\u0131nda a\u011f\u0131r a\u011f\u0131r pi\u015firilir. Kekik, defne yapra\u011f\u0131 ve beyaz \u015farap, etin do\u011fal tad\u0131n\u0131 bast\u0131rmadan hafif aromalar katar. Biraz hindiba tozu ise rillons par\u00e7alar\u0131na tatlar\u0131n\u0131 de\u011fi\u015ftirmeden renk verir.\n\n\n\nRillons Yap\u0131m\u0131n\u0131n P\u00fcf Noktalar\u0131\n\n\n\nD\u00fc\u015f\u00fck s\u0131cakl\u0131kta yava\u015f pi\u015firme, rillons par\u00e7alar\u0131n\u0131n i\u00e7inin yumu\u015fac\u0131k, d\u0131\u015f\u0131n\u0131n ise hafif\u00e7e karamelize olmas\u0131n\u0131 sa\u011flar.\n\n\n\nSaklamak i\u00e7in \u00fczerlerini tamamen \u00f6rtecek kadar s\u00fcz\u00fclm\u00fc\u015f pi\u015firme ya\u011f\u0131na koyup buzdolab\u0131na kald\u0131r\u0131n : bu \u015fekilde 20 g\u00fcne kadar dayan\u0131rlar.\n\n\n\n\n\n\tOrijinal Rillons de Tours\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1.6 kg domuz d\u00f6\u015f\u00fc (6 x 12 cm boyutlar\u0131nda 8 par\u00e7aya kesilmi\u015f)500 ml Vouvray \u015farab\u0131 (k\u00f6p\u00fckl\u00fc)400 g \u00f6rdek ya\u011f\u0131 (veya domuz ya\u011f\u0131)2 yemek ka\u015f\u0131\u011f\u0131 hindiba (toz halinde)1 defne yapra\u011f\u01313 dal kekik10 g Gu\u00e9rande tuzu (eti ovmak i\u00e7in)3 g karabiber (taze \u00e7ekilmi\u015f)3 g Espelette biberi0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 Patrelle10 g Gu\u00e9rande tuzu (pi\u015firmek i\u00e7in)\t\n\t\n\t\tD\u00f6\u015f par\u00e7alar\u0131n\u0131n derisini \u00e7\u0131kar\u0131n. Par\u00e7alar\u0131 avu\u00e7lar\u0131n\u0131z\u0131n aras\u0131nda 10 g tuz, ezilmi\u015f kekik ve defne yapra\u011f\u0131 ile Espelette'in biberiyle ovun. Domuz eti par\u00e7alar\u0131n\u0131 bir kaba yerle\u015ftirin.Her taraf\u0131na karabiber serpin. \u00dczerini stre\u00e7 filmle kapat\u0131n ve buzdolab\u0131nda 24 saat dinlendirin.Bir yemek ka\u015f\u0131\u011f\u0131 \u00f6rdek ya\u011f\u0131n\u0131 kal\u0131n tabanl\u0131 bir tencerede veya geni\u015f bir sote tavas\u0131nda orta ate\u015fte eritin. Domuz eti par\u00e7alar\u0131n\u0131 ekleyin ve 5 dakika boyunca k\u0131zartarak renk almalar\u0131n\u0131 sa\u011flay\u0131n.Vouvray \u015farab\u0131n\u0131 ve bir \u00e7ay ka\u015f\u0131\u011f\u0131 Patrelle'i tencereye d\u00f6k\u00fcn. Kalan \u00f6rdek ya\u011f\u0131n\u0131 ve 10 g tuzu ekleyin. Kapa\u011f\u0131n\u0131 kapat\u0131n, ate\u015fi k\u0131s\u0131n ve eti ara s\u0131ra \u00e7evirerek hafif\u00e7e fokurdayacak \u015fekilde 1 saat 30 dakika pi\u015firin.Rillons'un tad\u0131n\u0131 de\u011fi\u015ftirmeden renk vermek i\u00e7in hindibay\u0131 ekleyip kar\u0131\u015ft\u0131r\u0131n.Par\u00e7alar\u0131 k\u0131s\u0131k ate\u015fte, kapa\u011f\u0131 a\u00e7\u0131k olarak 2 saat ya\u011f\u0131n i\u00e7inde a\u011f\u0131r a\u011f\u0131r pi\u015firin. Bu s\u0131rada d\u00fczenli olarak \u00fczerlerine tenceredeki ya\u011fdan gezdirin.Rillons par\u00e7alar\u0131n\u0131 tel \u0131zgara \u00fczerine al\u0131p ya\u011flar\u0131n\u0131 s\u00fczd\u00fcr\u00fcn ve buzdolab\u0131na kald\u0131rmadan \u00f6nce so\u011fumaya b\u0131rak\u0131n.Ya\u011f\u0131 hen\u00fcz \u0131l\u0131kken ince bir s\u00fczge\u00e7ten ge\u00e7irerek hava ge\u00e7irmez bir kaba s\u00fcz\u00fcn. Bir bardak so\u011fuk su ekleyin, kapa\u011f\u0131n\u0131 kapat\u0131n ve buzdolab\u0131na kald\u0131r\u0131n.Birka\u00e7 saat sonra y\u00fczeyde donan ya\u011f\u0131 ay\u0131r\u0131n. Donmu\u015f ya\u011f tabakas\u0131nda bir delik a\u00e7\u0131n ve alt\u0131nda kalan suyu bo\u015falt\u0131n.SaklamaRillons par\u00e7alar\u0131n\u0131 20 g\u00fcne kadar saklamak i\u00e7in bir kavanoza yerle\u015ftirin. S\u00fcz\u00fclm\u00fc\u015f ya\u011f\u0131 hafif\u00e7e \u0131s\u0131t\u0131p \u00fczerlerine d\u00f6k\u00fcn. Kapa\u011f\u0131n\u0131 kapat\u0131n ve buzdolab\u0131na kald\u0131r\u0131n.ServisRillons par\u00e7alar\u0131n\u0131 ince dilimler halinde keserek yemek \u00f6ncesi i\u00e7kilerin yan\u0131nda veya kar\u0131\u015f\u0131k salatada so\u011fuk servis edin. S\u0131cak olarak da t\u00fcketebilirsiniz, \u00f6rne\u011fin domatesli bir tart\u0131n i\u00e7inde kullanabilirsiniz.\t\n\t\n\t\tSaklama\nRillons par\u00e7alar\u0131n\u0131 20 g\u00fcne kadar saklamak i\u00e7in bir kavanoza yerle\u015ftirin. S\u00fcz\u00fclm\u00fc\u015f ya\u011f\u0131 hafif\u00e7e \u0131s\u0131t\u0131p \u00fczerlerine d\u00f6k\u00fcn. Kapa\u011f\u0131n\u0131 kapat\u0131n ve buzdolab\u0131na kald\u0131r\u0131n.\n\t\n\t\n\t\tRillettesFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/203276","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=203276"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/203276\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/202171"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=203276"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=203276"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=203276"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}