{"id":204346,"title":"Ev Yap\u0131m\u0131 Beyaz Jambon","modified":"2026-11-04T17:37:49+01:00","plain":"\u00dc\u00e7 g\u00fcn salamurada bekletilip ard\u0131ndan sebzeli suda a\u011f\u0131r a\u011f\u0131r pi\u015firilen kal\u0131n bir domuz budu dilimi\n\n\n\nTereya\u011f\u0131 s\u00fcr\u00fclm\u00fc\u015f bir baget ekme\u011fin i\u00e7inde, kekik ve defne kokulu, yumu\u015fac\u0131k, kal\u0131n bir dilim ev yap\u0131m\u0131 beyaz jambon: bundan daha sade ve daha tatmin edici bir \u015fey bulmak zor. Pi\u015fmi\u015f jambon olarak da bilinen beyaz jambon, hafif lezzetiyle sevilen, Frans\u0131z \u015fark\u00fcterisinin temel \u00fcr\u00fcnlerinden biridir. Evde yapmak i\u00e7in en \u00e7ok zamana ve bir jambon filesine ihtiyac\u0131n\u0131z var.\n\n\n\nBeyaz Jambon Nedir?\n\n\n\nSalamurada bekletilen, ard\u0131ndan lezzetli bir pi\u015firme suyunda yumu\u015fayana kadar a\u011f\u0131r a\u011f\u0131r pi\u015firilen domuz bududur. Burada, budun enine kesilmi\u015f kal\u0131n bir dilimini kullan\u0131yor ve yuvarlak bir \u015fekil vermek i\u00e7in jambon filesine s\u0131k\u0131ca yerle\u015ftiriyoruz. Domuz omzu da ayn\u0131 \u015fekilde haz\u0131rlan\u0131r, ancak bu durumda \u00fcr\u00fcn pi\u015fmi\u015f omuz olarak adland\u0131r\u0131l\u0131r.\n\n\n\nHer tarife yak\u0131\u015f\u0131r: jambonlu tereya\u011fl\u0131 sandvi\u00e7, croque-monsieur, ki\u015f, graten, jambonlu peynirli makarna veya kar\u0131\u015f\u0131k salata. Aperitif e\u015fli\u011finde sunmak i\u00e7in ku\u015fkonmazlar\u0131n ya da kavun dilimlerinin etraf\u0131na sar\u0131l\u0131r.\n\n\n\nSalamura ve Sab\u0131r \u0130\u015fi\n\n\n\nAlsas cervelas sosisi gibi beyaz jambon da y\u00fczy\u0131llard\u0131r Frans\u0131z mutfa\u011f\u0131n\u0131n bir par\u00e7as\u0131d\u0131r. Geleneksel haz\u0131rlama y\u00f6ntemi, domuz budunu salamurada bekletip ard\u0131ndan a\u011f\u0131r a\u011f\u0131r pi\u015firmektir: b\u00f6ylece et daha iyi muhafaza edilir ve hafif bir lezzet kazan\u0131r.\n\n\n\nZamanla bu teknik geli\u015ftirilmi\u015f, hem salamura hem de pi\u015firme suyu aromatik otlar ve baharatlarla zenginle\u015ftirilmi\u015ftir.\n\n\n\n\n\n\n\nBeyaz Jambonun Temel Malzemeleri\n\n\n\n\u0130\u015fe kaliteli bir domuz eti par\u00e7as\u0131yla ba\u015flay\u0131n: bir but ya da bu tarifte oldu\u011fu gibi kal\u0131n bir but dilimi.\n\n\n\nSalamura, ete lezzet verir ve etin korunmas\u0131n\u0131 sa\u011flar. Do\u011fru oranlarda iri tuz ve \u015fekerle haz\u0131rlan\u0131r; kekik, defne yapra\u011f\u0131 ve karanfille aromaland\u0131r\u0131l\u0131r. Havu\u00e7, \u015falgam, p\u0131rasa ve so\u011fanla haz\u0131rlanan pi\u015firme suyu ise jambonun aromas\u0131n\u0131 tamamlar.\n\n\n\n\u0130yi Bir Beyaz Jambon \u0130\u00e7in Teknik Noktalar\n\n\n\nAromalar\u0131n ete iyice i\u015flemesi i\u00e7in eti salamurada, buzdolab\u0131nda en az \u00fc\u00e7 g\u00fcn bekletin.\n\n\n\nPi\u015firme i\u015flemi d\u00fc\u015f\u00fck s\u0131cakl\u0131kta ve yava\u015f olmal\u0131d\u0131r. Pi\u015firme suyunu 80 \u00b0C s\u0131cakl\u0131kta tutun ve etin i\u00e7 s\u0131cakl\u0131\u011f\u0131n\u0131 takip edin; bu s\u0131cakl\u0131k 66 \u00b0C de\u011ferini a\u015fmamal\u0131d\u0131r.\n\n\n\nPi\u015ftikten sonra jambonu bir tel \u0131zgara \u00fczerinde so\u011fumaya b\u0131rak\u0131n, ard\u0131ndan yemeden \u00f6nce buzdolab\u0131nda bir g\u00fcn dinlendirin. B\u00f6ylece lezzetler geli\u015fir ve doku oturur.\n\n\n\nR\u00e9my Bach taraf\u0131ndan payla\u015f\u0131lan bir tarif\n\n\n\n\n\n\tEv Yap\u0131m\u0131 Ha\u015flanm\u0131\u015f Jambon\n\t\t\n\t\t\t\n\t\n\t\tJambon filesiTel \u0131zgaraB\u00fcy\u00fck kapIs\u0131 probuTermometre\t\n\t\n\t\t3 kg kal\u0131n dilimlenmi\u015f kemikli domuz buduSalamura i\u00e7in :1.8 kg iri taneli tuz200 g \u015feker10 L suKekikDefne yapra\u011f\u0131KaranfilAc\u0131 biberSo\u011fanArpac\u0131k so\u011fanPi\u015firmek i\u00e7in :SuHavu\u00e7\u015ealgamSo\u011fanP\u0131rasaKekikDefne yapra\u011f\u0131\t\n\t\n\t\tSalamuray\u0131 haz\u0131rlamak i\u00e7in 1.8 kg tuz, 200 g \u015feker, ac\u0131 biber, so\u011fan, arpac\u0131k so\u011fan, defne yapra\u011f\u0131, kekik, karanfil ve 10 L suyu kaynayana kadar \u0131s\u0131t\u0131nSalamuray\u0131 so\u011fumaya b\u0131rak\u0131nEti so\u011fuyan salamuraya koyun ve tamamen s\u0131v\u0131n\u0131n alt\u0131nda kalmas\u0131n\u0131 sa\u011flay\u0131nBuzdolab\u0131nda 4\u00b0C'de 3 g\u00fcn dinlendirinEtin tuzunu almak i\u00e7in bir g\u00fcn boyunca suda bekletin ve suyu birka\u00e7 kez de\u011fi\u015ftirinJambon filesini a\u00e7\u0131n ve paslanmaz \u00e7elik bir kar\u0131\u015ft\u0131rma kasesiyle a\u011fz\u0131n\u0131 a\u00e7\u0131k tutunBut diliminin derilerini fileye yerle\u015ftirin (iste\u011fe ba\u011fl\u0131)Kalan eti do\u011fray\u0131nYuvarlak bir \u015fekil elde edecek \u015fekilde do\u011franm\u0131\u015f eti ekleyinFileyi kapat\u0131n ve olabildi\u011fince s\u0131karak eti s\u0131k\u0131\u015ft\u0131r\u0131n. D\u00fczg\u00fcn bir top \u015fekli elde etmek i\u00e7in eti s\u0131k\u0131\u015ft\u0131r\u0131rken birinden iple ba\u011flaman\u0131za yard\u0131m etmesini isteyinHavu\u00e7, p\u0131rasa, \u015falgam, so\u011fan, arpac\u0131k so\u011fan, kekik ve defne yapra\u011f\u0131yla bir sebze suyu haz\u0131rlay\u0131nEtin i\u00e7 s\u0131cakl\u0131\u011f\u0131n\u0131n 66\u00b0C'yi a\u015fmamas\u0131na dikkat ederek sebze suyunda 80\u00b0C'de pi\u015firin. 3 kg'l\u0131k bir jambon i\u00e7in yakla\u015f\u0131k 2 saat 45 dakika pi\u015firinJambonu tel \u0131zgara \u00fczerinde so\u011fumaya b\u0131rak\u0131nJambonu bir g\u00fcn buzdolab\u0131nda bekletinFileyi \u00e7\u0131kar\u0131n ve afiyetle yiyinDilerseniz dondurmak i\u00e7in dilimleyip vakumlay\u0131n\t\n\t\n\t\tEtin tamamen salamuran\u0131n alt\u0131nda kalmas\u0131n\u0131 sa\u011flayacak uygun bir kap kullan\u0131n. S\u0131v\u0131n\u0131n alt\u0131nda kalmas\u0131 i\u00e7in etin \u00fczerine a\u011f\u0131rl\u0131k koyun.\nSalamuray\u0131 sonraki haz\u0131rl\u0131klarda yeniden kullanmak i\u00e7in s\u00fcz\u00fcn.\nOrta k\u0131sm\u0131nda ayr\u0131lmalar olmamas\u0131 i\u00e7in jambonu so\u011furken s\u0131k\u0131\u015ft\u0131r\u0131n.\nJambon buzdolab\u0131nda bir hafta, vakumlan\u0131rsa daha uzun s\u00fcre saklanabilir.\n\t\n\t\n\t\tJambonFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/204346","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=204346"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/204346\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/202129"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=204346"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=204346"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=204346"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}