{"id":87282,"date":"2015-05-25T14:24:15","date_gmt":"2015-05-25T11:24:15","guid":{"rendered":"http:\/\/www.erzurumflas.com\/?p=87282"},"modified":"2015-05-25T14:24:15","modified_gmt":"2015-05-25T11:24:15","slug":"eti-dogru-pisirme-yontemleri","status":"publish","type":"post","link":"https:\/\/www.erzhaber.com.tr\/?p=87282","title":{"rendered":"ET&#8217;\u0130 DO\u011eRU P\u0130\u015e\u0130RME Y\u00d6NTEMLER\u0130"},"content":{"rendered":"<p>Uzman Diyetisyen \u015eefika Ayd\u0131n Sel\u00e7uk, eti do\u011fru pi\u015firme y\u00f6ntemlerine dikkat edilmesi gerekti\u011fini s\u00f6yledi.<br \/>\nDiyetisyen \u015eefika Ayd\u0131n Sel\u00e7uk, yapt\u0131\u011f\u0131 a\u00e7\u0131klamada, etin yumu\u015fakl\u0131\u011f\u0131; hayvan\u0131n t\u00fcr\u00fcne, ya\u015f\u0131na, kas ve ya\u011f dokusu miktar\u0131na, beslenmesine, kesildikten sonraki dinlenme durumuna g\u00f6re de\u011fi\u015fti\u011fini belirterek, \u201c\u0130yi beslenmemi\u015f hayvan eti ile \u00e7ok hareket eden hayvan\u0131n eti sert olur. Bu nedenle hayvan\u0131n \u00e7e\u015fitli yerlerinden elde edilen etlerde farkl\u0131 pi\u015firme y\u00f6ntemi uygulan\u0131r. \u0130yi beslenmi\u015f hayvan eti ya\u011fl\u0131d\u0131r. Ya\u011fl\u0131 etler daha yumu\u015fakt\u0131r. Hayvan ya\u015fland\u0131k\u00e7a ya\u011fl\u0131l\u0131k derecesi azal\u0131r.<br \/>\nEtin pi\u015firilmesinde \u00e7e\u015fidi ve ba\u011f dokusu i\u00e7erine g\u00f6re uygulanan y\u00f6ntem etin lezzetini artt\u0131r\u0131r.<br \/>\nKuru \u0131s\u0131da pi\u015firmesi uygun etler: Ba\u011f dokusu az etlere uygulan\u0131r. Izgara ve f\u0131r\u0131n rosto bu y\u00f6ntemle pi\u015firilmelidir. Ba\u011f dokusu fazla etler k\u0131yma haline getirilerek k\u00f6fte \u015feklinde kuru \u0131s\u0131da pi\u015firebilir. Izgara yaparken y\u00fcksek \u0131s\u0131 verilememelidir. Bu etin h\u0131zl\u0131ca kat\u0131la\u015fmas\u0131na i\u00e7 k\u0131sm\u0131n\u0131n \u00e7i\u011f kalmas\u0131na sebep olur. Ayr\u0131ca y\u00fcksek ate\u015fte pi\u015firme protein kayb\u0131na sebep olur.<br \/>\nTavuk etinin \u0131zgara veya ya\u011fs\u0131z tavada kendi ya\u011f\u0131 i\u00e7inde pi\u015fmesi tavu\u011fa uygulanan en uygun y\u00f6ntemdir\u201d diye konu\u015ftu.<br \/>\nDiyetisyen \u015eefika Ayd\u0131n Sel\u00e7uk, daha sonra \u015funlar\u0131 kaydetti; \u201cNemli \u0131s\u0131da pi\u015firme: Ba\u011f dokusu fazla olan etlere uygulan\u0131r. Ku\u015fba\u015f\u0131 etler, par\u00e7a etler bu pi\u015firme y\u00f6ntemi ile az su kullan\u0131larak kebap, pirzola, biftek gibi yemekler yap\u0131labilinir. Ya\u011fda k\u0131zartma y\u00f6ntemi: Sa\u011fl\u0131k a\u00e7\u0131s\u0131nda \u00f6nerilmeyen bu y\u00f6ntem ise k\u0131yman\u0131n k\u00f6fte haline getirilmesi veya bal\u0131k \u00e7e\u015fitlerinde kullan\u0131l\u0131r. Ya\u011f \u00e7ok k\u0131zg\u0131n olursa etin d\u0131\u015f y\u00fczeyi kat\u0131la\u015f\u0131r ve i\u00e7e \u0131s\u0131 gitmesini \u00f6nler. Et pi\u015fmez ve \u00e7i\u011f kal\u0131r. Yine etin yan\u0131k k\u0131s\u0131mlar\u0131 kanserojenik maddelerin olu\u015fturur. Az ya\u011f kullan\u0131lmas\u0131 ise etin daha \u00e7ok ya\u011f \u00e7ekmesine sebep olur. Kanatl\u0131 hayvan etlerinde ve bal\u0131kta k\u0131zarma y\u00f6ntemi \u00f6ncesi etler unlanabilir.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Uzman Diyetisyen \u015eefika Ayd\u0131n Sel\u00e7uk, eti do\u011fru pi\u015firme y\u00f6ntemlerine dikkat edilmesi gerekti\u011fini s\u00f6yledi. Diyetisyen \u015eefika Ayd\u0131n Sel\u00e7uk, yapt\u0131\u011f\u0131 a\u00e7\u0131klamada, etin yumu\u015fakl\u0131\u011f\u0131; hayvan\u0131n t\u00fcr\u00fcne, ya\u015f\u0131na, kas ve ya\u011f dokusu miktar\u0131na, beslenmesine, kesildikten sonraki dinlenme durumuna g\u00f6re de\u011fi\u015fti\u011fini belirterek, \u201c\u0130yi beslenmemi\u015f hayvan eti ile \u00e7ok hareket eden hayvan\u0131n eti sert olur. Bu nedenle hayvan\u0131n \u00e7e\u015fitli yerlerinden elde [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-87282","post","type-post","status-publish","format-standard","hentry","category-saglik"],"_links":{"self":[{"href":"https:\/\/www.erzhaber.com.tr\/index.php?rest_route=\/wp\/v2\/posts\/87282","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.erzhaber.com.tr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.erzhaber.com.tr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.erzhaber.com.tr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.erzhaber.com.tr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=87282"}],"version-history":[{"count":0,"href":"https:\/\/www.erzhaber.com.tr\/index.php?rest_route=\/wp\/v2\/posts\/87282\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.erzhaber.com.tr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=87282"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.erzhaber.com.tr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=87282"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.erzhaber.com.tr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=87282"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}