{"id":4617,"date":"2019-02-12T08:52:58","date_gmt":"2019-02-12T08:52:58","guid":{"rendered":"https:\/\/www.lifescienceart.com\/?p=4617"},"modified":"2019-02-12T08:52:58","modified_gmt":"2019-02-12T08:52:58","slug":"the-science-of-cooking-a-thanksgiving-feast","status":"publish","type":"post","link":"https:\/\/www.lifescienceart.com\/tr\/science\/culinary-science\/the-science-of-cooking-a-thanksgiving-feast\/","title":{"rendered":"\u015e\u00fckran G\u00fcn\u00fc Ziyafetini Bilimsel Olarak Pi\u015firme Sanat\u0131"},"content":{"rendered":"<h2 class=\"wp-block-heading\">\u015e\u00fckran G\u00fcn\u00fc \u015e\u00f6leni Pi\u015firmenin Bilimsel Y\u00f6n\u00fc<\/h2>\n\n<h2 class=\"wp-block-heading\">Maksimum Sululuk \u0130\u00e7in Hindiyi Tuzlu Suya Yat\u0131rmak<\/h2>\n\n<p>Mutfak d\u00fcnyas\u0131nda, tuzlu su basit\u00e7e tuz ve su kar\u0131\u015f\u0131m\u0131d\u0131r. Bir hindi tuzlu su \u00e7\u00f6zeltisine bat\u0131r\u0131ld\u0131\u011f\u0131nda, hem tuz hem de su, diff\u00fczyon ve ozmoz olarak bilinen s\u00fcre\u00e7ler yoluyla y\u00fcksek konsantrasyonlu alanlardan (tuzlu su) d\u00fc\u015f\u00fck konsantrasyonlu alanlara (hindi eti) hareket eder. Hindi kas h\u00fccrelerine suyun bu \u015fekilde akmas\u0131, onun sululu\u011funu art\u0131r\u0131r. Ayr\u0131ca, hindideki proteinler, tuzdan sodyum ve klor\u00fcr iyonlar\u0131n\u0131 b\u00fcnyelerine katmak i\u00e7in yeniden d\u00fczenlenirler. Bu yeniden yap\u0131land\u0131rma, proteinlerin pi\u015firme i\u015fleminden sonra bile ilave suyu tutmalar\u0131n\u0131 sa\u011flar ve bu da daha yumu\u015fak bir etle sonu\u00e7lan\u0131r.<\/p>\n\n<p>Cook\u2019s Illustrated uzmanlar\u0131ndan \u00f6nerilen tuzlu su tarifi \u015fu \u015fekildedir:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>12-17 pound hindi i\u00e7in: 2 galon so\u011fuk su, 1 su barda\u011f\u0131 sofra tuzu (tuzlu suda bekletme s\u00fcresi: 6-12 saat)<\/li>\n<li>18-24 pound hindi i\u00e7in: 3 galon so\u011fuk su, 1 1\/2 su barda\u011f\u0131 sofra tuzu (tuzlu suda bekletme s\u00fcresi: 6-12 saat)<\/li>\n<li>Kemikli hindi g\u00f6\u011fs\u00fc i\u00e7in: 1 galon so\u011fuk su, 1\/2 su barda\u011f\u0131 sofra tuzu (tuzlu suda bekletme s\u00fcresi: 3-6 saat)<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\">Ye\u015fil Fasulyeleri Pi\u015firmek: Sertlik ve Rengin S\u0131rr\u0131<\/h2>\n\n<p>E\u011fer lapa ye\u015fil fasulyelerden ho\u015flanm\u0131yorsan\u0131z, sert ancak yumu\u015fak fasulyeler elde etmenin s\u0131rr\u0131, ha\u015flama olarak bilinen ve ard\u0131ndan buzlu suya bat\u0131rma tekni\u011finde yatar.<\/p>\n\n<p>Ye\u015fil fasulyeler kaynar suya at\u0131l\u0131r at\u0131lmaz, renkleri yo\u011funla\u015f\u0131r. Bunun nedeni, h\u00fccrelerinde s\u0131k\u0131\u015f\u0131p kalan havan\u0131n genle\u015ferek d\u0131\u015far\u0131 \u00e7\u0131kmas\u0131, h\u00fccre duvarlar\u0131n\u0131 birbirine yakla\u015ft\u0131rmas\u0131 ve daha \u015feffaf bir bitki dokusu yaratmas\u0131 ve bunun sonucunda daha parlak bir ye\u015fil ton ortaya \u00e7\u0131kmas\u0131d\u0131r. Y\u00fcksek \u0131s\u0131, ayr\u0131ca h\u00fccre duvarlar\u0131na yap\u0131 kazand\u0131ran pektin polimerini par\u00e7alayarak fasulyeleri yumu\u015fat\u0131r ve h\u00fccrelerden suyun \u00e7\u0131kmas\u0131na olanak tan\u0131r.<\/p>\n\n<p>Mutfak uzmanlar\u0131na g\u00f6re, ye\u015fil fasulyeler i\u00e7in en uygun ha\u015flama s\u00fcresi \u00fc\u00e7 ila be\u015f dakika aras\u0131ndad\u0131r. Bu s\u00fcreyi a\u015fmak, fasulyelerin yumu\u015famas\u0131na neden olabilir. Ayr\u0131ca, uzun s\u00fcreli ha\u015flama, klorofil molek\u00fclleri magnezyum iyonlar\u0131n\u0131 kaybetti\u011fi i\u00e7in fasulyelerin rengini matla\u015ft\u0131rabilir. Bunu \u00f6nlemek i\u00e7in, fasulyeleri kaynatt\u0131ktan hemen sonra bir kap buzlu suya aktar\u0131n.<\/p>\n\n<h2 class=\"wp-block-heading\">Patates P\u00fcresi: Kabar\u0131kl\u0131\u011f\u0131n Anahtar\u0131<\/h2>\n\n<p>En iyi patates p\u00fcresi sonu\u00e7lar\u0131 i\u00e7in, y\u00fcksek ni\u015fasta i\u00e7erikleri nedeniyle kabuklu patatesleri tercih edin. Pi\u015firildi\u011finde, patateslerdeki ni\u015fasta gran\u00fclleri \u00f6nemli \u00f6l\u00e7\u00fcde su emer ve geni\u015fler ve bunlar\u0131 i\u00e7eren h\u00fccrelerin patlamas\u0131na ve i\u00e7eriklerini salmas\u0131na neden olur. Bu i\u015flem, pi\u015firildi\u011finde kolayca da\u011f\u0131lan ve bu da onu p\u00fcre yapmak i\u00e7in ideal hale getiren bir patatesle sonu\u00e7lan\u0131r. Kabuklu patatesler, ayn\u0131 zamanda s\u0131v\u0131 i\u00e7in s\u00fcnger gibi davranan ve s\u00fct eklendi\u011finde daha fazla nemi emen daha fazla amiloz ni\u015fasta molek\u00fcl\u00fc i\u00e7erir.<\/p>\n\n<h2 class=\"wp-block-heading\">Lezzetli Ada\u00e7ay\u0131 Dolgusu: Baharatl\u0131 Otlar\u0131n Rol\u00fc<\/h2>\n\n<p>Ada\u00e7ay\u0131, tad\u0131n\u0131 kaybetmeden uzun pi\u015firme s\u00fcresine dayanabildi\u011fi i\u00e7in \u015e\u00fckran G\u00fcn\u00fc dolgular\u0131nda kullan\u0131lan pop\u00fcler bir ottur. Ada\u00e7ay\u0131, biberiye, kekik, kekik ve mercank\u00f6\u015fk ile birlikte t\u00fcm\u00fc kuvvetli otlar olarak kabul edilir, yani tat bile\u015fenleri pi\u015firme s\u00fcrecinden sa\u011f \u00e7\u0131kacak kadar kuvvetlidir.<\/p>\n\n<p>Test a\u015f\u00e7\u0131lar\u0131 taraf\u0131ndan yap\u0131lan taze ve kurutulmu\u015f otlar\u0131n kar\u015f\u0131la\u015ft\u0131rmas\u0131nda, dolgu da dahil olmak \u00fczere 25 tarifin 24&#8217;\u00fcnde taze otlar tercih edildi. Bununla birlikte, kurutulmu\u015f otlar\u0131n daha konsantre oldu\u011funu unutmamak \u00f6nemlidir, bu nedenle tarifiniz kurutulmu\u015f ada\u00e7ay\u0131 gerektiriyorsa, taze ada\u00e7ay\u0131 yapraklar\u0131 i\u00e7in \u00f6l\u00e7\u00fcy\u00fc d\u00f6rt kat\u0131na \u00e7\u0131kar\u0131n.<\/p>\n\n<h2 class=\"wp-block-heading\">M\u00fckemmel Turta Kabu\u011fu: Yumu\u015fakl\u0131k ve Yap\u0131 Aras\u0131ndaki Denge<\/h2>\n\n<p>M\u00fckemmel turta kabu\u011funu elde etmek, yumu\u015fakl\u0131k ve yap\u0131 aras\u0131nda hassas bir denge gerektirir. Yumu\u015fakl\u0131k ya\u011fdan gelirken, yap\u0131 una su eklendi\u011finde olu\u015fan gluten ad\u0131 verilen uzun protein zincirleri taraf\u0131ndan sa\u011flan\u0131r. \u00c7ok az gluten hamur par\u00e7alan\u0131rken, \u00e7ok fazla gluten sert bir kabukla sonu\u00e7lan\u0131r.<\/p>\n\n<p>\u0130deal dengeyi elde etmek i\u00e7in, America\u2019s Test Kitchen&#8217;daki test a\u015f\u00e7\u0131lar\u0131 tarifte istenen suyun yerine su ve votka kombinasyonu kullan\u0131lmas\u0131n\u0131 \u00f6nerir. Sudan farkl\u0131 olarak, votkan\u0131n molek\u00fclleri proteinlerin gl\u00fctene d\u00f6n\u00fc\u015fmesine neden olmaz. Bu, hamura daha fazla s\u0131v\u0131 eklenmesine izin vererek, mukavemetinden \u00f6d\u00fcn vermeden onu daha esnek ve i\u015flenebilir hale getirir.<\/p>\n\n<p>Votka tercih edilen se\u00e7enek olsa da, rom, viski veya cin gibi di\u011fer 80 derecelik lik\u00f6rler de kullan\u0131labilir. \u015ea\u015f\u0131rt\u0131c\u0131 bir \u015fekilde, \u00e7o\u011fu tad\u0131mc\u0131, nihai \u00fcr\u00fcndeki farkl\u0131 alkol tatlar\u0131n\u0131 ay\u0131rt edemedi.<\/p>","protected":false},"excerpt":{"rendered":"<p>\u015e\u00fckran G\u00fcn\u00fc \u015e\u00f6leni Pi\u015firmenin Bilimsel Y\u00f6n\u00fc Maksimum Sululuk \u0130\u00e7in Hindiyi Tuzlu Suya Yat\u0131rmak Mutfak d\u00fcnyas\u0131nda, tuzlu su basit\u00e7e tuz ve su kar\u0131\u015f\u0131m\u0131d\u0131r. Bir hindi tuzlu su \u00e7\u00f6zeltisine bat\u0131r\u0131ld\u0131\u011f\u0131nda, hem tuz&hellip;<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7039],"tags":[8355,8356,8357,8352,3795,8353,8354],"class_list":["post-4617","post","type-post","status-publish","format-standard","hentry","category-culinary-science","tag-fluffy-mashed-potatoes","tag-flavorful-stuffing","tag-perfect-pie-crust","tag-cooking-science","tag-thanksgiving","tag-juicy-turkey","tag-tender-green-beans"],"_links":{"self":[{"href":"https:\/\/www.lifescienceart.com\/tr\/wp-json\/wp\/v2\/posts\/4617","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lifescienceart.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lifescienceart.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/tr\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/tr\/wp-json\/wp\/v2\/comments?post=4617"}],"version-history":[{"count":1,"href":"https:\/\/www.lifescienceart.com\/tr\/wp-json\/wp\/v2\/posts\/4617\/revisions"}],"predecessor-version":[{"id":4618,"href":"https:\/\/www.lifescienceart.com\/tr\/wp-json\/wp\/v2\/posts\/4617\/revisions\/4618"}],"wp:attachment":[{"href":"https:\/\/www.lifescienceart.com\/tr\/wp-json\/wp\/v2\/media?parent=4617"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lifescienceart.com\/tr\/wp-json\/wp\/v2\/categories?post=4617"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lifescienceart.com\/tr\/wp-json\/wp\/v2\/tags?post=4617"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}