{"id":1601,"date":"2013-02-18T21:00:12","date_gmt":"2013-02-18T20:00:12","guid":{"rendered":"http:\/\/www.ehl-i-lezzetiz.biz\/?p=1601"},"modified":"2017-01-14T12:52:24","modified_gmt":"2017-01-14T11:52:24","slug":"garstufen-bei-fleisch","status":"publish","type":"post","link":"https:\/\/gurme.news\/?p=1601","title":{"rendered":"[:tr]Etlerin pi\u015firili\u015finde olgunluk noktalar\u0131[:de]Garstufen bei Fleisch [:]"},"content":{"rendered":"

[:tr]Etlerin mangalda pi\u015firili\u015findeki olgunluk noktalar\u0131:<\/p>\n

Etleri Mangalda istenilen noktaya ula\u015ft\u0131rmak bilgi ve beceri gerektiren bir sanatt\u0131r. Ama \u00f6\u011frenilmez de\u011fildir.<\/p>\n

Etin \u00fcst y\u00fczey k\u0131sm\u0131ndaki isi 170 -180\u00b0C aras\u0131nda olmal\u0131d\u0131r. B\u00f6ylece etin tatlanmas\u0131 ve k\u0131zartma tad\u0131n\u0131n artmas\u0131 a\u011f\u0131rl\u0131k kayb\u0131 olmadan elde edilir<\/p>\n

Etin \u0130\u00e7 isisi amaca ula\u015fmak i\u00e7in en \u00f6nemli fakt\u00f6rlerdendir. K\u0131saca etin i\u00e7 isisi bize pi\u015fme noktas\u0131n\u0131 bildirir.<\/p>\n

Et Pi\u015firmede olgunluk noktalar\u0131<\/strong><\/em><\/p>\n

T\u00fcrk\u00e7e \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Almanca \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Frans\u0131zca \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u0130ngilizce \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0Merkez\u0131s\u0131s\u0131<\/strong><\/p>\n

\u00e7i\u011f \u2013 Kan k\u0131rm\u0131z\u0131 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0roh \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 bleu, cru \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0raw \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0\u2264 45 \u00b0C<\/p>\n

A\u00e7\u0131klama \u00a0Etin i\u00e7 k\u0131sm\u0131 \u00e7i\u011f ve kanl\u0131d\u0131r. D\u0131\u015f k\u0131sm\u0131nda ince bir katman kahverengi citir k\u0131zarma g\u00f6r\u00fclmektedir. \u00dczerine bas\u0131ld\u0131\u011f\u0131nda geri diren\u00e7 g\u00f6sterir. D\u0131\u015fa \u00e7\u0131kan et suyu k\u0131rm\u0131z\u0131d\u0131r. Etin i\u00e7erisindeki Proteinler Denat\u00fcrasyona ge\u00e7mek \u00fczeredir.<\/p>\n

Kanl\u0131 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Blutig \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Saignant \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 rare \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a048 \u2013 52 \u00b0C<\/p>\n

A\u00e7\u0131klama \u00a0Etin i\u00e7 k\u0131smi hafif Kanl\u0131d\u0131r. D\u0131\u015f katmana yakla\u015ft\u0131k\u00e7a pembemsi renge d\u00f6n\u00fc\u015f\u00fcr. D\u0131\u015f\u0131nda kahverengi \u00e7itir bir katman olu\u015fmu\u015ftur.<\/p>\n

Pembe \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0medium oder rosa \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00e0 point \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 medium,\u00a0rare \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 53 \u2013 60 \u00b0C<\/p>\n

A\u00e7\u0131klama \u00a0Etin i\u00e7 k\u0131sm\u0131 tamamen pembe renktedir. \u00dczerine bas\u0131ld\u0131\u011f\u0131nda hafif geri diren\u00e7 g\u00f6sterir. D\u0131\u015f\u0131nda kahverengi \u00e7itir bir katman olu\u015fmu\u015ftur. Bu olgunluk derecesi S\u0131\u011f\u0131r bifte\u011fi i\u00e7in en idealidir.<\/p>\n

Yar\u0131 Pismi\u015f \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 halb durch \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 demi-anglais \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0medium \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 60 \u2013 69 \u00b0C<\/p>\n

A\u00e7\u0131klama \u00a0Etin i\u00e7 k\u0131sm\u0131nda sadece \u00e7ok k\u00fc\u00e7\u00fck bir b\u00f6l\u00fcm pembedir. D\u0131\u015fa \u00e7\u0131kan et suyu pembedir. ET bu olgunluk noktas\u0131ndan itibaren i\u00e7indeki nem kayb\u0131 \u00e7o\u011fald\u0131\u011f\u0131 \u0130\u00e7in kurumaya ve lastikle\u015fmeye baslar. Buy\u00fczden Biftekler i\u00e7in uygun de\u011fildir.<\/p>\n

\u0130yice K\u0131zarm\u0131\u015f \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 durch\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0bien cuit \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0well done \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 70 \u00b0C und h\u00f6her<\/p>\n

A\u00e7\u0131klama \u00a0Et tamamen K\u0131zarm\u0131\u015ft\u0131r, \u00fczerine bas\u0131ld\u0131\u011f\u0131nda geri diren\u00e7 g\u00f6stermez. Bu olgunluk derecesi \u00f6zellikle kanatl\u0131larda. Ve kullan\u0131lan etin kalitesine g\u00fcven d\u00fc\u015f\u00fck oldu\u011funda sterilizasyon amac\u0131yla tercih edilir. S\u0131\u011f\u0131r bifte\u011fi i\u00e7in kesinlikle uygun de\u011fildir \u00e7\u00fcnk\u00fc Biftek kurur ve lastik gibi olur. (bu arada yinede zevklerin ve renklerin tart\u0131\u015f\u0131lmayaca\u011f\u0131n\u0131 belirtmek gerekir. Ki\u015fini yeme\u011fe al\u0131\u015ft\u0131\u011f\u0131 et olgunluk noktas\u0131 onun i\u00e7in en iyisidir. \u0130slam dininde kan ve kanl\u0131 \u00fcr\u00fcnlerin yenmesi yasakland\u0131\u011f\u0131ndan dolay\u0131 bu b\u00f6lgelerde \u00f6zellikle etler iyi pismi\u015f derecede yenir)<\/p>\n

Etin i\u00e7 s\u0131cakl\u0131\u011f\u0131n\u0131n \u00f6l\u00e7\u00fclmesi i\u00e7in i\u00e7ine kizartmatermometresi yerle\u015ftirilir. Tabelada g\u00f6r\u00fclen dereceler etin servis an\u0131ndaki isisidir. Bu sebepten Etin dinlendirme s\u00fcresi i\u00e7erisindeki s\u0131cakl\u0131k art\u0131s\u0131 g\u00f6z \u00f6n\u00fcnde bulundurulmal\u0131d\u0131r.<\/p>\n

\u00d6rne\u011fin kanl\u0131 Servis edilecek bir S\u0131\u011f\u0131r filesi 180\u00b0c S\u0131cak havaland\u0131rmal\u0131 F\u0131r\u0131nda pi\u015firilir ve i\u00e7 isisi 38 \u00b0C ye geldi\u011finde f\u0131r\u0131ndan \u00e7\u0131kar\u0131l\u0131r ve s\u0131cak bir ortamda dinlendirmeye b\u0131rak\u0131l\u0131r. Bu dinlenme s\u00fcresi i\u00e7erisinde i\u00e7 isisi 48\u00b0C ye ula\u015f\u0131r.<\/p>\n

D\u00fc\u015f\u00fck \u0131s\u0131da pi\u015firmede tekni\u011finde ise F\u0131r\u0131n isisi etin istenen servis \u0131s\u0131s\u0131ndan sadece 20\u00b0C y\u00fcksek ayarlan\u0131r. B\u00f6ylece etin kurumas\u0131 \u00f6nlenir Et Servis edilmek istenen dereceye kadar f\u0131r\u0131nda pi\u015firilir.<\/p>\n

 <\/p>\n

Denat\u00fcrasyon :<\/strong><\/em><\/a><\/span><\/h3>\n

\u00a0<\/span><\/h3>\n

[:de]Garstufen bei Fleisch<\/p>\n

T\u00fcrk\u00e7e \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Deutsch \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Frans\u00f6zisch \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Englisch \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Kerntemperatur<\/strong><\/p>\n

\u00e7ig \u2013 Kan kirmizi \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 roh \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0bleu,\u00a0cru\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0raw \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u2264 45 \u00b0C<\/p>\n

Beschreibung \u00a0Das Fleisch ist innen roh. Es hat eine braune, d\u00fcnne Kruste und gibt auf Druck stark nach. Der austretende Fleischsaft ist rot. Die Proteine sind kurz vor der Denaturierung.<\/p>\n

Kanl\u0131 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Blutig \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Saignant \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 rare \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a048 \u2013 52 \u00b0C<\/p>\n

Beschreibung \u00a0Das Fleisch ist im Kern noch leicht blutig und nach au\u00dfen hin rosa. Es hat eine braune, knusprige Kruste.<\/p>\n

Pembe \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 medium oder rosa \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00e0 point \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 medium,\u00a0rare \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 53 \u2013 60 \u00b0C<\/p>\n

Beschreibung \u00a0Das Fleisch ist innen durchgehend rosa, gibt auf Druck nach und hat eine braune, knusprige Kruste. Typische Garstufe f\u00fcr Rindersteaks.<\/p>\n

Yar\u0131 Pismi\u015f \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 halb durch \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0demi-anglais \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0medium \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 60 \u2013 69 \u00b0C<\/p>\n

Beschreibung \u00a0Das Fleisch hat nur noch einen leichten rosa Kern, der Fleischsaft ist rosa. Fleisch beginnt in dieser Garstufe bereits, trocken und z\u00e4h zu werden, daher ist diese f\u00fcr Steaks nicht optimal.<\/p>\n

Iyi Kizarmis \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0durch \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 bien cuit \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0well done \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a070 \u00b0C und h\u00f6her<\/p>\n

Beschreibung \u00a0Das Fleisch ist v\u00f6llig durchgebraten, gibt nicht mehr nach. Diese Garstufe kann bei Gefl\u00fcgel m\u00e4\u00dfiger Qualit\u00e4t oder bakteriell befallenem Fleisch zwecks Sterilisation sinnvoll sein, keinesfalls jedoch f\u00fcr Steaks, die in dieser Garstufe trocken und z\u00e4h werden.<\/p>\n

Um die Kerntemperatur des Fleischst\u00fcckes zu messen, wird ein Bratenthermometer so in das Fleischst\u00fcck gesteckt, dass sich die F\u00fchlerspitze in der Mitte der dicksten Stelle befindet. Die Kerntemperaturen in der Tabelle entsprechen der Temperatur, welches das Fleisch im Zeitpunkt des Servierens hat. Entsprechend sollte der Temperaturausgleich ber\u00fccksichtigt werden, dem das Fleisch beim Abstehen unterworfen ist. Um beispielsweise ein Rinderfilet als Saignant zu servieren wird es im Umluftofen bei 180 \u00b0C gegart und bei einer Kerntemperatur von 38 \u00b0C aus dem Ofen genommen Beim Abstehen in einer warmen Umgebung steigt die die Kerntemperatur dann bis auf 48 \u00b0C. Liegt die Ofentemperatur nur 20 \u00b0C \u00fcber der zu erzielenden Garstufe so spricht man von Niedertemperaturgaren. In diesem Fall gibt es nur einen geringen Temperaturausgleich. Das Fleisch wird also bis zum Erreichen der gew\u00fcnschten Temperatur durchgegart.<\/p>\n

 <\/p>\n

 <\/p>\n

Denaturierung:<\/strong><\/em><\/a><\/h3>\n

[:]<\/p>\n","protected":false},"excerpt":{"rendered":"

[:tr]Etlerin mangalda pi\u015firili\u015findeki olgunluk noktalar\u0131:
\nEtleri Mangalda istenilen noktaya ula\u015ft\u0131rmak bilgi ve beceri gerektiren bir sanatt\u0131r. Ama \u00f6\u011frenilmez de\u011fildir.
\nEtin \u00fcst y\u00fczey k\u0131sm\u0131ndaki isi 170 -180\u00b0C aras\u0131nda olmal\u0131d\u0131r. B\u00f6ylece etin tatlanmas\u0131 ve k\u0131zartma tad\u0131n\u0131n artmas\u0131 a\u011f\u0131rl\u0131k kayb\u0131 olmadan elde edilir
\nEtin \u0130\u00e7 isisi amaca ula\u015fmak i\u00e7in en \u00f6nemli fakt\u00f6rlerdendir. K\u0131saca etin i\u00e7 isisi bize pi\u015fme noktas\u0131n\u0131 bildirir.[:de]Um die Kerntemperatur des Fleischst\u00fcckes zu messen, wird ein Bratenthermometer so in das Fleischst\u00fcck gesteckt, dass sich die F\u00fchlerspitze in der Mitte der dicksten Stelle befindet. Die Kerntemperaturen in der Tabelle entsprechen der Temperatur, welches das Fleisch im Zeitpunkt des Servierens hat. [:]<\/p>\n","protected":false},"author":8,"featured_media":1604,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[509,15],"tags":[543,545,544],"class_list":["post-1601","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news","category-lezzet-genelkultur","tag-et-pisirmede-olgunluk-noktalari","tag-kirmizi-angus","tag-lezzet-genelkultur"],"_links":{"self":[{"href":"https:\/\/gurme.news\/index.php?rest_route=\/wp\/v2\/posts\/1601","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gurme.news\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gurme.news\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gurme.news\/index.php?rest_route=\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/gurme.news\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1601"}],"version-history":[{"count":21,"href":"https:\/\/gurme.news\/index.php?rest_route=\/wp\/v2\/posts\/1601\/revisions"}],"predecessor-version":[{"id":5987,"href":"https:\/\/gurme.news\/index.php?rest_route=\/wp\/v2\/posts\/1601\/revisions\/5987"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gurme.news\/index.php?rest_route=\/wp\/v2\/media\/1604"}],"wp:attachment":[{"href":"https:\/\/gurme.news\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1601"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gurme.news\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1601"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gurme.news\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1601"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}