\u0130yi bir tur\u015fu veya baz tenceresi yapmadan \u00f6nce, \u00e7e\u015fitli baharatlar\u0131n \u00f6zelliklerini, birbirlerini k\u0131s\u0131tlamalar\u0131n\u0131, koordinasyonlar\u0131n\u0131 ve tamamlay\u0131c\u0131 olmalar\u0131n\u0131 sa\u011flamak i\u00e7in onlarla nas\u0131l ba\u015fa \u00e7\u0131kaca\u011f\u0131m\u0131z\u0131, kullanmam\u0131z i\u00e7in baharatlar\u0131n lezzetini tam olarak oynamam\u0131z gerekti\u011fini anlamam\u0131z gerekir. Baz\u0131 baharatlar yabanc\u0131 bir tada sahiptir, \u00e7e\u015fitli tatlar vb. ile kullanmadan \u00f6nce \u00f6n i\u015flem yap\u0131lmas\u0131 gerekir, bir\u00e7ok ki\u015fi bunu g\u00f6z ard\u0131 etmi\u015ftir, bu da bitmi\u015f \u00fcr\u00fcn lezzetinin yeterince yumu\u015fak olmamas\u0131na neden olur. Bunu nas\u0131l yapaca\u011f\u0131z? \u0130\u015fte ayr\u0131nt\u0131l\u0131 olarak birka\u00e7 nokta.<\/p>\n
Baharatlar\u0131n temel \u00f6zelliklerine hakim olun<\/strong><\/p>\n Baharat\u0131n \u00f6zelliklerine g\u00f6re farkl\u0131 baharat \u00f6n i\u015flemleri de farkl\u0131d\u0131r, kabaca tatl\u0131, tatl\u0131, baharatl\u0131 ve ac\u0131 olmak \u00fczere d\u00f6rt kategoriye ayr\u0131labilir, bunlardan tatl\u0131 ve tatl\u0131 benzer, baharatl\u0131 ve ac\u0131 benzer.<\/p>\n Tatl\u0131 aroma t\u00fcr\u00fc: lezzet, kimyon, tar\u00e7\u0131n, y\u0131ld\u0131z anason, meyan k\u00f6k\u00fc vb.<\/p>\n Tatl\u0131 aroma t\u00fcr\u00fc: limon otu, beyaz fasulye, lingzhi, vb.<\/p>\n Keskin aroma: kurutulmu\u015f zencefil, havl\u0131can vb.<\/p>\n Ac\u0131 baharatlar \u015funlard\u0131r: Chen Pi, \u00c7im Meyvesi, Kum F\u0131st\u0131\u011f\u0131, Angelica Dahurica, Sambucus, Karanfil vb.<\/p>\n Renklendirilebilen baharatlar \u015funlard\u0131r: zerde\u00e7al, sar\u0131 gardenya, k\u0131rm\u0131z\u0131 ku\u015f \u00fcz\u00fcm\u00fc pirinci, karakafes otu vb.<\/p>\n Baharatlar\u0131n \u00f6n i\u015flemden ge\u00e7irilmesi<\/strong><\/p>\n Tohumlar\u0131 \u00e7\u0131kar\u0131n, i\u00e7 tohumlar\u0131n baharatlar\u0131n\u0131n bir k\u0131sm\u0131 koku kayna\u011f\u0131d\u0131r ve hatta t\u00fcm yeme\u011fin tad\u0131n\u0131 etkiler, bu nedenle, \u00e7im meyveleri ve beyaz kou ve karabiber gibi tohumlar\u0131 \u00e7\u0131karmak bazen gereklidir, Zaman\u0131n\u0131z varsa karabiber tohumlar\u0131n\u0131 ve tohumlu karabiberleri ayr\u0131 ayr\u0131 kaynatmay\u0131 deneyebilirsiniz, tohumlarla kaynat\u0131lan \u00e7orban\u0131n \u00e7ok ac\u0131 oldu\u011fu g\u00f6r\u00fclecektir, tabii ki karabiberlerin tohumlar\u0131n\u0131 \u00e7\u0131karmak daha zahmetlidir, malzemelerin \u00e7ok hassas olmamas\u0131n\u0131 istiyorsan\u0131z, zaman kaybetmeye de gerek yoktur.<\/p>\n Ana aromay\u0131 art\u0131rmak i\u00e7in tatl\u0131 ve tatl\u0131 t\u00fcr\u00fc \u0131slat\u0131n, t\u00fcts\u00fc yapraklar\u0131, kimyon vb. gibi kendi kokusunu ve kirlerini gidermek i\u00e7in \u0131slatmak i\u00e7in so\u011fuk veya \u0131l\u0131k su kullanabilirsiniz, oda s\u0131cakl\u0131\u011f\u0131nda suda 20 dakika bekletin, \u00e7\u0131kar\u0131labilir ve s\u00fcz\u00fclebilir ve ard\u0131ndan i\u015flemdeki bir sonraki ad\u0131m\u0131 yap\u0131n; tar\u00e7\u0131n, y\u0131ld\u0131z anason ve di\u011fer ya\u011fl\u0131, yava\u015f baharatlar gibi, daha fazla \u0131slatmak i\u00e7in \u0131l\u0131k su kullanabilir ve ard\u0131ndan i\u015flemdeki bir sonraki ad\u0131m\u0131 yapabilirsiniz.<\/p>\n Ac\u0131, \u00e7e\u015fitli tatlar nedeniyle keskin ve ac\u0131 tip a\u011f\u0131rd\u0131r, genellikle beyaz \u015farap veya pirin\u00e7 \u015farab\u0131na bat\u0131r\u0131l\u0131r, b\u00f6ylece \u00f6n i\u015flem daha sonraki kullan\u0131mda lezzeti m\u00fcmk\u00fcn oldu\u011funca ortaya \u00e7\u0131karabilir. \u00d6rne\u011fin, \u00e7imen meyveleri, hindistan cevizi, yabanc\u0131 maddelerin ve dumanl\u0131 aroman\u0131n y\u00fczeyini temizlemek i\u00e7in \u00f6nce su ve ard\u0131ndan tohumlar\u0131 \u00e7\u0131karmak i\u00e7in k\u0131r\u0131l\u0131r ve daha sonra yakla\u015f\u0131k bir saat boyunca \u015faraba bat\u0131r\u0131l\u0131r, kullanmak i\u00e7in bir sonraki ad\u0131m olabilir.<\/p>\n Lezzet y\u00f6ntemini serbest b\u0131rakmak i\u00e7in baharatlar<\/strong><\/p>\n K\u0131zartma, baharatlar basit bir \u00f6n i\u015flemden sonra, safs\u0131zl\u0131klara ve k\u00f6t\u00fc tatlara ek olarak, ancak salamuraya al\u0131namaz, ayn\u0131 zamanda yava\u015f ate\u015fte k\u0131zartmaya ihtiya\u00e7 duyar, aksi takdirde tad\u0131 veya tam olarak oynayamaz, \u00e7\u00fcnk\u00fc farkl\u0131 boyutlardaki her baharat, kal\u0131nl\u0131k ayn\u0131 de\u011fildir, Bu y\u00fczden hepsi ayn\u0131 anda tavada k\u0131zart\u0131lmaz, aksi takdirde sal\u00e7ay\u0131 k\u0131zartmak kolayd\u0131r veya tar\u00e7\u0131n, Anason gibi yava\u015f lezzet kapsam\u0131n\u0131n tad\u0131na g\u00f6re h\u0131zl\u0131 kokunun d\u0131\u015f\u0131na \u00e7\u0131kar, tar\u00e7\u0131n gibi kal\u0131n cilt, yava\u015f baharatlar ilk tavada k\u0131zartma olabilir, ince cilt, h\u0131zl\u0131 t\u00fcts\u00fc yapraklar\u0131, kimyon vb. sonra koyun. Aroma t\u00fcr\u00fc ve ac\u0131 aroma t\u00fcr\u00fc de ayr\u0131 ayr\u0131 k\u0131zart\u0131lmal\u0131d\u0131r.<\/p>\n \u00d6\u011f\u00fctme tozu, daha \u00f6nce de belirtildi\u011fi gibi, her baharat ayn\u0131 kal\u0131nl\u0131kta olmad\u0131\u011f\u0131ndan, t\u00fcm lezzeti k\u0131sa s\u00fcrede serbest b\u0131rakmak olas\u0131 de\u011fildir, bu nedenle \u00f6n i\u015flemden sonra iyi baharatlar\u0131n oran\u0131, k\u0131zartma ve toz haline getirildikten sonra di\u011fer i\u015flemler gereklidir, bu y\u00f6ntem g\u00fcve\u00e7 taban\u0131na uygulanabilir, tozun kaynamas\u0131nda salamuray\u0131 \u00f6\u011f\u00fctmeye gerek yoktur, aksine salamuran\u0131n esteti\u011fini ve rengini etkileyecektir.<\/p>\n Baharat oran\u0131<\/strong><\/p>\n Farkl\u0131 men\u015fe yerlerindeki \u00e7e\u015fitli baharatlar, farkl\u0131 b\u00fcy\u00fcme mevsimleri, farkl\u0131 toplama zamanlar\u0131 vb. nedeniyle, bunlar lezzet i\u00e7eri\u011fini etkileyecektir, bu nedenle \"esnekli\u011fe, asalete ve makull\u00fc\u011fe odaklanma\" kullan\u0131m\u0131nda tek tip bir oran yoktur, ba\u015fkalar\u0131n\u0131n tarifini kopyalamak i\u00e7in ta\u015fa yerle\u015ftirilmemelidir, sadece s\u00fcrekli kullan\u0131m ve birikimden sonra, do\u011fru olan\u0131 bulmak i\u00e7in Kendi \"oranlar\u0131\", a\u015fa\u011f\u0131da yayg\u0131n olarak kullan\u0131lan baz\u0131 baharat oranlar\u0131n\u0131 payla\u015f\u0131yor, size yard\u0131mc\u0131 olmay\u0131 umuyorum.<\/p>\n Karanfil: 3\/10 (karanfil i\u00e7eri\u011findeki 10 kg salamura yakla\u015f\u0131k 3 gramd\u0131r), kabuk: 6\/10, meyan k\u00f6k\u00fc: 10\/10, \u00e7imen meyveleri: 20\/10, kakule: 30\/10, odun: 30\/10, zerde\u00e7al: 6\/10<\/p>\n Baharat bile\u015fenleri aras\u0131 ili\u015fki:<\/strong><\/p>\n Koku giderme: kimyon + kekik, kakule + \u00e7imen \u00e7ekirde\u011fi, y\u0131ld\u0131z anason, aroma<\/p>\n Deniz \u00fcr\u00fcnlerinin kokusunu giderme: ki\u015fni\u015f tohumu + kum, zencefil + biber<\/p>\n Lezzeti art\u0131rmak i\u00e7in: tar\u00e7\u0131n + aroma, biber + kakule<\/p>\n Bakterisidal etki: biber + Angelica dahurica + zencefil<\/p>\n Ek Yayg\u0131n olarak kullan\u0131lan tuzlu su oranlar\u0131:<\/strong><\/p>\n 30 kg su, 300 gram tuz, 200 gram kaya \u015fekeri (k\u0131zarm\u0131\u015f \u015feker rengi), 25 gram aroma, 40 gram y\u0131ld\u0131z anason, 40 gram tar\u00e7\u0131n, 40 gram kuzukula\u011f\u0131, 25 gram anason, 10 gram karabiber, 15 gram mandalina kabu\u011fu, 25 gram \u00e7im f\u0131st\u0131\u011f\u0131, 50 gram \u00e7ekirdek, 20 gram kakule, 15 gram kakule, 15 gram angelica dahuricae, 5 gram karanfil, 1 Luo Han Guo, 20 gram zencefil, 25 gram meyan k\u00f6k\u00fc, 20 gram ot, 20 gram \u00e7imen, 50 gram citronella, 50 gram, limon otu 50 gram, sar\u0131 gardenya 20 gram.<\/p>","protected":false},"excerpt":{"rendered":" Before making a good pot of marinade or base, we need to understand the properties of various spices, how to deal with them in order to make them constraints on each other, coordination and complementary, give full play to the flavor of the spices for us to use. Some spices have a foreign flavor, miscellaneous […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\n