{"id":8811,"date":"2025-02-19T15:19:39","date_gmt":"2024-01-01T22:44:59","guid":{"rendered":"https:\/\/onlineyemeksiparisi.com\/?p=17"},"modified":"2025-02-19T15:19:39","modified_gmt":"2024-01-01T22:44:59","slug":"acemi-ascilara-mutfak-sozlugu-terimleri","status":"publish","type":"post","link":"https:\/\/mehmetabaci.tr\/?p=8811","title":{"rendered":"Acemi A\u015f\u00e7\u0131lara Mutfak S\u00f6zl\u00fc\u011f\u00fc Terimleri"},"content":{"rendered":"

Mutfak S\u00f6zl\u00fc\u011f\u00fc, mutfakta yeni ba\u015flayanlar i\u00e7in haz\u0131rlanan pratik bir rehberdir ve ger\u00e7ekten b\u00fcy\u00fck bir fayda sa\u011flamaktad\u0131r. Bu s\u00f6zl\u00fck, acemi a\u015f\u00e7\u0131lar\u0131n yabanc\u0131l\u0131k \u00e7ekti\u011fi terimleri a\u00e7\u0131klamakta ve onlara yard\u0131mc\u0131 olmaktad\u0131r. Mutfakta daha \u00f6zg\u00fcvenli hareket etmek isteyenler i\u00e7in bu s\u00f6zl\u00fc\u011f\u00fcn buzdolab\u0131n\u0131n \u00fcst\u00fcne as\u0131lmas\u0131 iyi bir fikir olabilir.<\/span><\/p>\n

S\u0131k\u00e7a duyulan ancak tam olarak anlam\u0131 bilinmeyen mutfak terimleri ve a\u00e7\u0131klamalar\u0131:<\/span><\/h4>\n

Alaca<\/strong> soymak<\/strong>: Kabuklu meyve veya sebzelerin uzunlamas\u0131na parmak aral\u0131klar\u0131yla soyulmas\u0131 i\u015flemidir.<\/span><\/p>\n

Aperatif<\/strong>: Yemekten \u00f6nce i\u015ftah a\u00e7\u0131c\u0131 olarak t\u00fcketilen i\u00e7ecek veya yiyeceklerdir.<\/span><\/p>\n

Aroma<\/strong>: Meyvelerde ho\u015f kokuya denir. Tatl\u0131 ve pastalara g\u00fczel bir koku vermek i\u00e7in portakal, limon kabu\u011fu rendesi veya vanilya kullan\u0131l\u0131r.<\/span><\/p>\n

\"Mutfak<\/p>\n

Ba\u011flamak<\/strong>: \u00c7orba ve yahniler gibi sulu yemekleri koyula\u015ft\u0131rmak anlam\u0131na gelir. G\u00fcn\u00fcm\u00fczde en iyi iki ba\u011flay\u0131c\u0131 olarak ni\u015fasta ve krema tercih edilmektedir.<\/span><\/p>\n

Barsama<\/strong>: Yemeklere konan nane ve yaban keki\u011fi gibi yapraklar\u0131n ortak ad\u0131d\u0131r ve g\u00fczel bir koku sa\u011flar.<\/span><\/p>\n

Benmari<\/strong>: Bir tencere yar\u0131ya kadar s\u0131cak suyla doldurulur ve \u00fczerine daha k\u00fc\u00e7\u00fck bir kap yerle\u015ftirilir. Yiyecekler bu ikinci kab\u0131n i\u00e7inde pi\u015firilir.<\/span><\/p>\n

Boca<\/strong> etmek<\/strong>: Bir seferde tamam\u0131n\u0131 d\u00f6kmek anlam\u0131na gelir.<\/span><\/p>\n

Buket<\/strong> garni<\/strong>: Defneyapra\u011f\u0131, maydanoz ve keki\u011fin birbirine ba\u011flanm\u0131\u015f hali.<\/span><\/p>\n

\u00c7entmek<\/strong>: Sebzeleri veya meyveleri b\u0131\u00e7akla dikine keserek minik par\u00e7alara ay\u0131rmak.<\/span><\/p>\n

\u00c7e\u015fni<\/strong>: Yemeklere farkl\u0131 tatlar katmak i\u00e7in kullan\u0131lan \u00e7e\u015fitli baharatlar.<\/span><\/p>\n

Demlemek<\/strong>: Pi\u015fen yiyecekleri ate\u015ften indirerek kapaklar\u0131n\u0131 kapal\u0131 tutup kendi buharlar\u0131nda dinlendirmek.<\/span><\/p>\n

Fiske<\/strong>: Ba\u015fparmakla i\u015faret parma\u011f\u0131 aras\u0131nda kalan miktar.<\/span><\/p>\n

Flambe<\/strong>: \u0130kram s\u0131ras\u0131nda alevli olarak sunulan yemek veya tatl\u0131lar.<\/span><\/p>\n

Fondan<\/strong>: \u015eekerleme haline gelmi\u015f beyaz krema.<\/span><\/p>\n

F\u00fcme<\/strong>: Et veya bal\u0131k gibi g\u0131dalar\u0131n ate\u015f duman\u0131nda kurutulmas\u0131 y\u00f6ntemi.<\/span><\/p>\n

Gato<\/strong>: Pastalar\u0131n pandispanya taban\u0131na verilen ad.<\/span><\/p>\n

G\u00f6z<\/strong> g\u00f6z<\/strong> olmak<\/strong>: Muhallebi, pilav gibi yemeklerin suyunu tamamen \u00e7ekti\u011finde \u00fczerinde olu\u015fan k\u00fc\u00e7\u00fck \u00e7ukurlara denir.<\/span><\/p>\n

Gratine<\/strong> etmek<\/strong>: Genellikle gratine edilecek yeme\u011fin \u00fczerine rendelenmi\u015f peynir serpilerek f\u0131r\u0131n \u0131zgaras\u0131nda k\u0131zart\u0131lmas\u0131 i\u015flemidir.<\/span><\/p>\n

Har\u00e7<\/strong>: Kullan\u0131lan malzemelerin do\u011franarak kar\u0131\u015ft\u0131r\u0131lmas\u0131.<\/span><\/p>\n

Islatmak<\/strong>: Zor pi\u015fen kuru baklagillerin pi\u015firme s\u00fcresini k\u0131saltmak i\u00e7in \u00f6nceden su i\u00e7inde bekletmek.<\/span><\/p>\n

Jelatin<\/strong>: Toz veya tabaka halinde sat\u0131lan bir k\u0131vam art\u0131r\u0131c\u0131d\u0131r.<\/span><\/p>\n

Karanfilli<\/strong> so\u011fan<\/strong>: Kabuklar\u0131 soyulmu\u015f so\u011fana 2-3 di\u015f karanfil saplanarak baz\u0131 yemeklerin ha\u015flama i\u015fleminde kullan\u0131l\u0131r.<\/span><\/p>\n

Kef<\/strong>: Kaynar yemeklerin \u00fczerinde olu\u015fan k\u00f6p\u00fc\u011fe denir.<\/span><\/p>\n

Konkase<\/strong> domates<\/strong>: Kaynar suda domateslerin kabuklar\u0131 \u00e7atlamaya ba\u015flad\u0131\u011f\u0131nda \u00e7\u0131kar\u0131l\u0131p so\u011fuk suya at\u0131larak kolayca kabuklar\u0131n\u0131n soyuldu\u011fu domateslerdir. Bu domatesler ikiye kesilir, \u00e7ekirdekleri \u00e7\u0131kar\u0131l\u0131r ve tavla zar\u0131 b\u00fcy\u00fckl\u00fc\u011f\u00fcnde do\u011fran\u0131r.<\/span><\/p>\n

K\u00f6zlemek<\/strong>: Sebzelerin kabuklar\u0131yla birlikte \u0131zgara veya k\u00f6m\u00fcr ate\u015finde pi\u015firilmesi i\u015flemidir.<\/span><\/p>\n

Krim<\/strong>: Taze, dinlenmi\u015f s\u00fct\u00fcn \u00fczerinde biriken ya\u011fl\u0131 k\u0131s\u0131m.<\/span><\/p>\n

Kuzu<\/strong> g\u00f6mle\u011fi<\/strong>: Kuzunun kar\u0131n k\u0131sm\u0131ndaki i\u00e7 organlar\u0131 g\u00f6\u011f\u00fcs kafesindeki organlardan ay\u0131ran zar k\u0131sm\u0131d\u0131r.<\/span><\/p>\n

Labne<\/strong>: Tuzsuz ve yumu\u015fak krem peynirdir. Tatl\u0131larda ve pastac\u0131l\u0131kta s\u0131kl\u0131kla kullan\u0131l\u0131r.<\/span><\/p>\n

Lapa<\/strong>: Taneli g\u0131dalar\u0131n genellikle pirin\u00e7 suyuyla kaynat\u0131larak p\u00fcre haline getirilmi\u015f hali.<\/span><\/p>\n

Marinat<\/strong>: Et yemeklerine lezzet ve yumu\u015fakl\u0131k katmak i\u00e7in taze otlar ve baharatlardan yap\u0131lan s\u0131v\u0131lar.<\/span><\/p>\n

Meyane<\/strong> (Beyaz<\/em>): E\u015fit miktarda un ve ya\u011f\u0131n kar\u0131\u015ft\u0131r\u0131lmas\u0131yla yap\u0131lan bir sostur. Ya\u011f eridikten sonra una eklenir ve k\u0131s\u0131k ate\u015fte pi\u015firilir.<\/span><\/p>\n

Meyane<\/strong> (Kahverengi<\/em>): Beyaz meyaneye benzer \u015fekilde yap\u0131l\u0131r, ancak daha uzun s\u00fcre pi\u015firilerek a\u00e7\u0131k kahverengi renk al\u0131r.<\/span><\/p>\n

Nektarin<\/strong>: \u015eeftali a\u011fac\u0131na erik a\u015f\u0131s\u0131 yap\u0131larak elde edilen, \u015feftaliye benzer t\u00fcys\u00fcz bir meyvedir.<\/span><\/p>\n

\u00d6zemek<\/strong>: Birka\u00e7 malzemeyi kar\u0131\u015ft\u0131rarak yo\u011funla\u015fmas\u0131n\u0131 sa\u011flamak.<\/span><\/p>\n

Past\u00f6rize<\/strong>: Besinleri \u00f6zel cihazlarda \u0131s\u0131tarak h\u0131zla so\u011futma i\u015flemiyle i\u00e7lerindeki mikroplar\u0131 \u00f6ld\u00fcrme i\u015flemi.<\/span><\/p>\n

Pembele\u015ftirmek<\/strong>: Ya\u011fda k\u0131zartma i\u015flemi s\u0131ras\u0131nda yiyece\u011fin y\u00fczeyinin pembe renk almas\u0131n\u0131 sa\u011flamakt\u0131r.<\/span><\/p>\n

Pi\u015firmek<\/strong>: Yiyecekleri yemek i\u00e7in \u0131s\u0131tmak veya haz\u0131rlamak.<\/span><\/p>\n

Rendeleme<\/strong>: Yiyecekleri ince par\u00e7alar halinde kesmek veya ovmak i\u00e7in rende kullanma i\u015flemi.<\/span><\/p>\n

Roze<\/strong>: Etin i\u00e7 k\u0131sm\u0131n\u0131n pi\u015fti\u011fi zamanda pembe kalan k\u0131sm\u0131.<\/span><\/p>\n

Saut\u00e9e<\/strong>: Y\u00fcksek ate\u015fte h\u0131zl\u0131 bir \u015fekilde pi\u015firmek i\u00e7in ya\u011fda h\u0131zl\u0131 sallama i\u015flemi.<\/span><\/p>\n

S\u0131cak<\/strong> \u015furup<\/strong>: \u015eeker ve su kar\u0131\u015f\u0131m\u0131n\u0131n kaynat\u0131larak elde edilen tatl\u0131 bir s\u0131v\u0131d\u0131r.<\/span><\/p>\n

Somon<\/strong> f\u00fcme<\/strong>: Somonun tuz, \u015feker ve baharat kar\u0131\u015f\u0131m\u0131nda marine edilip ard\u0131ndan dumanla kurutularak yap\u0131lan bir yiyecektir.<\/span><\/p>\n

Terbiye<\/strong>: Yeme\u011fe k\u0131vam veya lezzet katmak i\u00e7in kullan\u0131lan yo\u011furt, limon suyu, un ve baharatlar gibi malzemelerin kar\u0131\u015f\u0131m\u0131.<\/span><\/p>\n

Ustura<\/strong>: \u0130nce dilimler halinde kesmek i\u00e7in kullan\u0131lan \u00e7ok keskin bir b\u0131\u00e7akt\u0131r.<\/span><\/p>\n

Vakumlu<\/strong> ambalaj<\/strong>: Yiyecekleri havas\u0131z bir ortamda muhafaza etmek i\u00e7in kullan\u0131lan \u00f6zel bir ambalajlama y\u00f6ntemidir.<\/span><\/p>\n

Y\u00f6rsan<\/strong>: T\u00fcrkiye’nin \u00f6nde gelen s\u00fct ve s\u00fct \u00fcr\u00fcnleri markalar\u0131ndan biridir.<\/span><\/p>\n

Zeste<\/strong>: Kabu\u011funun rendelenerek elde edilen meyve veya turun\u00e7gillerin renkli ve aromatik k\u0131sm\u0131d\u0131r.<\/span><\/p>\n

Bu mutfak terimleri, acemi a\u015f\u00e7\u0131lara mutfakta daha rahat hareket etmelerine ve yeni tarifleri anlamalar\u0131na yard\u0131mc\u0131 olabilir. Ancak, her tarif ve mutfakta kullan\u0131lan terimler farkl\u0131l\u0131k g\u00f6sterebilir, bu nedenle \u00f6zel bir tarif veya terim hakk\u0131nda daha fazla ayr\u0131nt\u0131ya ihtiyac\u0131n\u0131z varsa, daha spesifik bir soru sormaktan \u00e7ekinmeyin.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Mutfak S\u00f6zl\u00fc\u011f\u00fc, mutfakta yeni ba\u015flayanlar i\u00e7in haz\u0131rlanan pratik bir rehberdir ve ger\u00e7ekten b\u00fcy\u00fck bir fayda sa\u011flamaktad\u0131r. Bu s\u00f6zl\u00fck, acemi a\u015f\u00e7\u0131lar\u0131n yabanc\u0131l\u0131k \u00e7ekti\u011fi terimleri a\u00e7\u0131klamakta ve onlara yard\u0131mc\u0131 olmaktad\u0131r. Mutfakta daha \u00f6zg\u00fcvenli hareket etmek isteyenler i\u00e7in bu s\u00f6zl\u00fc\u011f\u00fcn buzdolab\u0131n\u0131n \u00fcst\u00fcne as\u0131lmas\u0131 iyi bir fikir olabilir. S\u0131k\u00e7a duyulan ancak tam olarak anlam\u0131 bilinmeyen mutfak terimleri ve a\u00e7\u0131klamalar\u0131: […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-8811","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/mehmetabaci.tr\/index.php?rest_route=\/wp\/v2\/posts\/8811","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mehmetabaci.tr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mehmetabaci.tr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mehmetabaci.tr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mehmetabaci.tr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8811"}],"version-history":[{"count":0,"href":"https:\/\/mehmetabaci.tr\/index.php?rest_route=\/wp\/v2\/posts\/8811\/revisions"}],"wp:attachment":[{"href":"https:\/\/mehmetabaci.tr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8811"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mehmetabaci.tr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8811"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mehmetabaci.tr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8811"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}