{"id":26655,"date":"2016-01-07T12:45:04","date_gmt":"2016-01-07T10:45:04","guid":{"rendered":"http:\/\/binkelam.com\/?p=26655"},"modified":"2026-04-26T22:34:03","modified_gmt":"2026-04-26T19:34:03","slug":"kirmizi-et-nasil-marine-edilir","status":"publish","type":"post","link":"https:\/\/binkelam.com\/en\/kirmizi-et-nasil-marine-edilir\/","title":{"rendered":"K\u0131rm\u0131z\u0131 Et Nas\u0131l Marine Edilir?"},"content":{"rendered":"

Eti biraz yumu\u015fatmak, lezzetini artmak ve aroma katmak i\u00e7in uygulanan y\u00f6ntemlere terbiye etmek, marine etmek veya marinasyon deniyor. “K\u0131rm\u0131z\u0131 et nas\u0131l marine edilir?<\/strong>” sorusunun bir\u00e7ok cevab\u0131 var, yaz\u0131m\u0131zda bu cevaplar\u0131n bir k\u0131sm\u0131n\u0131 bulabilirsiniz.<\/p>\n

* Eti marine etmek<\/strong> i\u00e7in kullan\u0131lan ba\u015fl\u0131ca malzemeler \u015funlar: S\u0131v\u0131 ya\u011f, zeytinya\u011f\u0131, yo\u011furt, s\u00fct, sal\u00e7a, so\u011fan, baz\u0131 baharatlar ve sar\u0131msak.<\/p>\n

* Soda, kola ve limon gibi asitli malzemeler kullanmak do\u011fru de\u011fil, \u00e7\u00fcnk\u00fc bunlar gaz i\u00e7eriyor. Fakat baz\u0131 tariflerde etin aromas\u0131n\u0131 art\u0131rmak i\u00e7in bir par\u00e7a limon kullan\u0131ld\u0131\u011f\u0131n\u0131 g\u00f6receksiniz.<\/p>\n

* Mermer g\u00f6r\u00fcn\u00fcm\u00fcndeki, yani ya\u011fl\u0131 ve k\u0131rm\u0131z\u0131 k\u0131s\u0131mlar\u0131n homojen bir \u015fekilde da\u011f\u0131ld\u0131\u011f\u0131 etleri tercih etmelisiniz. Etin ya\u011f\u0131 tomar \u015feklinde olmamal\u0131, ince bir \u015ferit halinde etin her yan\u0131na yay\u0131lm\u0131\u015f olmal\u0131.<\/p>\n

* Eti d\u00f6vd\u00fcrmeyin, \u00e7\u00fcnk\u00fc bu i\u015flem etin lezzetini al\u0131yor.<\/p>\n

* Marine edilmi\u015f eti havas\u0131 al\u0131nm\u0131\u015f klipsli bir po\u015fetin i\u00e7ine koymak tavsiye ediliyor. Po\u015fet yoksa \u00fcst\u00fc hava almayacak \u015fekilde kapat\u0131lm\u0131\u015f bir kap da olur.<\/p>\n

* Dana eti i\u00e7in tavsiye edilen baharatlar karabiber ve biberiye. Kuzu eti i\u00e7in ise pul biber, karabiber, kimyon ve kekik \u00f6neriliyor.<\/p>\n

* Baz\u0131 tariflerde tuz da var ama bir\u00e7ok yerde ete \u00f6nceden tuz atman\u0131n yanl\u0131\u015f olaca\u011f\u0131 belirtilmi\u015f. Tuz, eti kurutup sertle\u015ftirirmi\u015f. Tuzu eti \u0131zgarada pi\u015firmeden hemen \u00f6nce eklemek daha do\u011fru san\u0131r\u0131m, o da toz halinde olmayacak, gran\u00fcll\u00fc kaya tuzu kullanmak daha iyi.<\/p>\n

\"\"<\/a><\/p>\n

* Eti m\u00fch\u00fcrlemek<\/strong> diye bir \u015fey var; bu etin suyunun ve lezzetinin i\u00e7ine hapsolmas\u0131n\u0131 sa\u011fl\u0131yor. Eti marine ettikten sonra ve pi\u015firmeden \u00f6nce yap\u0131lan bu i\u015flem 300 derecelik bir \u0131s\u0131 gerektirdi\u011finden mangalda veya d\u00f6k\u00fcm tavada uygulanmas\u0131 laz\u0131m.<\/p>\n

M\u00fch\u00fcrleme \u015f\u00f6yle yap\u0131l\u0131yor; eti gereken \u0131s\u0131ya ula\u015fm\u0131\u015f olan (Bunu tespit etmek i\u00e7in elinizi tavan\u0131n birka\u00e7 cm. \u00fcst\u00fcne tutun, birka\u00e7 saniyeden fazla dayanam\u0131yorsan\u0131z tamamd\u0131r) tavaya \u00a0b\u0131rak\u0131yor ve her 2 y\u00fcz\u00fcn\u00fcn rengi de kahverengiye d\u00f6nene kadar pi\u015firiyorsunuz.<\/p>\n

Pi\u015firme s\u00fcresini etin kal\u0131nl\u0131\u011f\u0131na ve ne kadar pi\u015fmesini istedi\u011finize g\u00f6re ayarlay\u0131n. A\u015fa\u011f\u0131 yukar\u0131 2’\u015fer dakika s\u00fcre yeterli olacakt\u0131r. M\u00fch\u00fcrleme konusu \u015fimdilik bu kadar olsun, bu ba\u015fl\u0131 ba\u015f\u0131na bir yaz\u0131 konusu asl\u0131nda, daha sonra yazay\u0131m diyorum.<\/p>\n

* Herkesin damak tad\u0131, pi\u015firme usulleri falan farkl\u0131d\u0131r, bir pilav i\u00e7in bile ufak tefek farkl\u0131l\u0131klar\u0131 olan bir s\u00fcr\u00fc g\u00f6r\u00fc\u015f bulabilirsiniz. Ben farkl\u0131 k\u0131rm\u0131z\u0131 et marinasyonu<\/strong> tarifleri derledim ki i\u00e7lerinden size makul gelenleri, damak tad\u0131n\u0131za uyanlar\u0131 se\u00e7ebilesiniz.<\/p>\n

K\u0131rm\u0131z\u0131 Et Nas\u0131l Marine Edilir?<\/span><\/h2>\n

Tariflerin baz\u0131lar\u0131nda malzemelerin \u00f6l\u00e7\u00fcs\u00fc de var, baz\u0131lar\u0131nda yok. Marine edece\u011finiz etin miktar\u0131na g\u00f6re kendiniz ayarlayabilirsiniz bunu.<\/p>\n

1<\/strong>.<\/span> \u0130ki adet so\u011fan\u0131 rendeleyin ve suyunu \u00e7\u0131kar\u0131n. Bunu rendelenmi\u015f so\u011fanlar\u0131 s\u00fczgece al\u0131p yemek ka\u015f\u0131\u011f\u0131n\u0131n tersiyle \u00fcstlerine bast\u0131rarak yapabilirsiniz. Sonra s\u00fct\u00fc ekleyin.<\/p>\n

\u0130sterseniz biberiye, tane karabiber, defne yapra\u011f\u0131 ve kekik dallar\u0131 da ekleyebilirsiniz. Etinizi bu kar\u0131\u015f\u0131m\u0131n i\u00e7inde 1 gece buzdolab\u0131nda bekletin. Aceleniz varsa daha az da bekletebilirsiniz ama 5 -6 saatten a\u015fa\u011f\u0131 olmas\u0131n.<\/p>\n

2<\/strong>.<\/span> Kuzu pirzolay\u0131 sadece ac\u0131l\u0131 veya ac\u0131s\u0131z \u015falgam suyunun i\u00e7inde marine edebilirsiniz. Eti \u00fcst\u00fcn\u00fc \u00f6rtecek kadar \u015falgam suyuyla beraber 3 saat buzdolab\u0131nda bekletirseniz \u015falgam suyunun hafif buruk, tuzlu tad\u0131 ete ge\u00e7er ve lezzetini artt\u0131r\u0131r.<\/p>\n

3<\/strong>.<\/span> Kuzu \u015fi\u015f i\u00e7in: Eti biraz tuzlay\u0131n ve \u00fcst\u00fcne \u00e7\u0131kacak kadar s\u00fct ilave edin. Sonra \u00e7ok az miktarda bitkisel ya\u011f koyun. Eti bu \u015fekilde 2 saat buzdolab\u0131n\u0131n alt raf\u0131nda dinlenmeye b\u0131rak\u0131n. Dolaptan \u00e7\u0131kar\u0131p sosunu s\u00fczd\u00fckten sonra lezzetini ve aromas\u0131n\u0131 artt\u0131rmak i\u00e7in \u015fu i\u015flemleri yap\u0131n:<\/p>\n

\u00d6nce biraz zeytinya\u011f\u0131, sonra e\u015fit miktarlarda (Etin miktar\u0131na ba\u011fl\u0131 olarak 1’er yemek ka\u015f\u0131\u011f\u0131 olabilir) domates ve biber sal\u00e7as\u0131, daha sonra da 1 yemek ka\u015f\u0131\u011f\u0131 pul biber ekleyin. Ac\u0131 olmas\u0131n\u0131 istemiyorsan\u0131z daha az miktarda veya ac\u0131s\u0131z pul biber kullanabilirsiniz.<\/p>\n

Sonra k\u00fc\u00e7\u00fck bir so\u011fan\u0131n yar\u0131s\u0131n\u0131 rendeleyerek ilave edin. Ard\u0131ndan d\u00f6v\u00fclm\u00fc\u015f veya ince k\u0131y\u0131lm\u0131\u015f bir par\u00e7a sar\u0131msak ekleyin. Son olarak \u00e7ok az limon suyu ve birka\u00e7 par\u00e7a k\u00fc\u00e7\u00fck limon dilime ve 2 \u00e7orba ka\u015f\u0131\u011f\u0131 yo\u011furt koyun. Eti yo\u011furarak kar\u0131\u015f\u0131mla iyice kayna\u015fmas\u0131n\u0131 sa\u011flay\u0131n.<\/p>\n

4<\/strong>.<\/span> Kuzu s\u0131rt\u0131 i\u00e7in<\/strong>: Domates ve biber sal\u00e7as\u0131, kekik ve yo\u011furttan olu\u015fan bir sos haz\u0131rlay\u0131n. Eti bunun i\u00e7inde 3.5 saat buzdolab\u0131nda bekletin.<\/p>\n

5<\/strong>.<\/span> Kuzu pirzola i\u00e7in<\/strong> \u015farapl\u0131 marine sosu <\/strong>(1 kg): Bu \u015fekilde marine etti\u011finiz eti en az 3 – 4 saat buzdolab\u0131nda bekletmeniz gerekiyor.<\/p>\n

3\/4 su barda\u011f\u0131 k\u0131rm\u0131z\u0131 \u015farap<\/p>\n

1\/4 su barda\u011f\u0131 zeytinya\u011f\u0131<\/p>\n

2 yemek ka\u015f\u0131\u011f\u0131 bal<\/p>\n

4 di\u015f sar\u0131msak (\u0130nce k\u0131y\u0131lm\u0131\u015f)<\/p>\n

2 tatl\u0131 ka\u015f\u0131\u011f\u0131 limon suyu (Sirke de olur)<\/p>\n

Tuz, karabiber<\/p>\n

6<\/strong>.<\/span> K\u0131rm\u0131z\u0131 eti marine etmek i\u00e7in balzamik sirke sosu<\/strong> da haz\u0131rlayabilirsiniz. A\u015fa\u011f\u0131daki malzemeleri kar\u0131\u015ft\u0131r\u0131p, eti i\u00e7ine yat\u0131r\u0131p 2 saat buzdolab\u0131nda bekletin.<\/p>\n

2 yemek ka\u015f\u0131\u011f\u0131 balzamik sirke<\/p>\n

2 orta boy so\u011fan (Minik minik do\u011franacak)<\/p>\n

\u00c7eyrek su barda\u011f\u0131 soya sosu<\/p>\n

3 yemek ka\u015f\u0131\u011f\u0131 esmer \u015feker<\/p>\n

80 ml zeytinya\u011f\u0131<\/p>\n

1 yemek ka\u015f\u0131\u011f\u0131 kuru kekik<\/p>\n

7<\/strong>.<\/span> Dana bonfile i\u00e7in<\/strong>: So\u011fan suyu, s\u00fct, fesle\u011fen, tuz ve karabiberle etin \u00fcst\u00fcn\u00fc \u00f6rtecek miktarda bir sos haz\u0131rlay\u0131n. Sosa bulanm\u0131\u015f eti 4 saat buzdolab\u0131nda bekletin.<\/p>\n

8<\/strong>.<\/span> Dana \u015fi\u015f kebap i\u00e7in<\/strong> (500 gr):<\/p>\n

1’er \u00e7ay barda\u011f\u0131 s\u00fct ve s\u0131v\u0131 ya\u011f<\/p>\n

1 so\u011fan\u0131n suyu<\/p>\n

1’er \u00e7ay ka\u015f\u0131\u011f\u0131 tuz ve karabiber<\/p>\n

9<\/strong>.<\/span> Kuzu \u015fi\u015f kebap i\u00e7in<\/strong> (600 gr):<\/p>\n

1’er \u00e7ay barda\u011f\u0131 ay\u00e7i\u00e7ek ya\u011f\u0131 ve s\u00fct<\/p>\n

1’er \u00e7ay ka\u015f\u0131\u011f\u0131 karabiber, pul biber ve tuz<\/p>\n

1 adet so\u011fan\u0131n suyu<\/p>\n

10. Biftek i\u00e7in (500 gr civar\u0131 – 5 par\u00e7a):<\/p>\n

1’er yemek ka\u015f\u0131\u011f\u0131 yo\u011furt ve sal\u00e7a<\/p>\n

1 T\u00fcrk kahvesi fincan\u0131 ay\u00e7i\u00e7ek ya\u011f\u0131<\/p>\n

Orta boy 1 so\u011fan\u0131n suyu<\/p>\n

1 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz<\/p>\n

1 di\u015f sar\u0131msak<\/p>\n

10<\/strong>.<\/span> Dana eti i\u00e7in<\/strong> (500 gr):<\/p>\n

1 su barda\u011f\u0131 s\u00fct<\/p>\n

B\u00fcy\u00fck bir so\u011fan\u0131n suyu<\/p>\n

Yar\u0131m su barda\u011f\u0131 zeytinya\u011f\u0131<\/p>\n

Yar\u0131m \u00e7ay ka\u015f\u0131\u011f\u0131 taze \u00e7ekilmi\u015f karabiber<\/p>\n

1 dal taze (Yoksa kuru) biberiye<\/p>\n

11<\/strong>.<\/span> \u015earapla marinasyon<\/strong>:<\/p>\n

\u015earap (300 gr bonfile i\u00e7in yar\u0131m su barda\u011f\u0131)<\/p>\n

Zeytinya\u011f\u0131 (300 gr bonfile i\u00e7in \u00e7eyrek \u00e7ay barda\u011f\u0131)<\/p>\n

Hardal<\/p>\n

Deniz tuzu<\/p>\n

Taze biberiye, fesle\u011fen ve kekik<\/p>\n

12<\/strong>.<\/span><\/p>\n

Olive oil<\/p>\n

Deniz tuzu<\/p>\n

Soya sosu<\/p>\n

Taze biberiye ve kekik<\/p>\n

\u0130ri \u00e7ekilmi\u015f karabiber<\/p>\n

13<\/strong>.<\/span> \u0130ddial\u0131 bir marine sosu<\/strong> haz\u0131rlamak isteyenler i\u00e7in:<\/p>\n

4 – 5 \u00e7orba ka\u015f\u0131\u011f\u0131 zeytinya\u011f\u0131<\/p>\n

1 adet iri kesilmi\u015f so\u011fan<\/p>\n

1 \u00e7ay ka\u015f\u0131\u011f\u0131 Worchester sosu<\/p>\n

1 \u00e7ay ka\u015f\u0131\u011f\u0131 hardal<\/p>\n

1 \u00e7ay ka\u015f\u0131\u011f\u0131 light soya sosu<\/p>\n

B\u0131\u00e7akla k\u0131r\u0131lm\u0131\u015f 2 di\u015f sar\u0131msak<\/p>\n

1 \u00e7ay ka\u015f\u0131\u011f\u0131 balzamik sirke<\/p>\n

1 dal taze kekik<\/p>\n

Taze karabiber (\u0130ri \u00e7ekilmi\u015f)<\/p>\n

Az\u0131c\u0131k tuz<\/p>\n

14.<\/strong><\/span> Biftek marinasyonu<\/strong> i\u00e7in:<\/p>\n

Yar\u0131m su barda\u011f\u0131 zeytinya\u011f\u0131<\/p>\n

1 \/ 3 su barda\u011f\u0131 taze limon suyu<\/p>\n

1 \/ 4 su barda\u011f\u0131 Worcestershire sosu<\/p>\n

1,5 yemek ka\u015f\u0131\u011f\u0131 sar\u0131msak sosu<\/p>\n

1,5 yemek ka\u015f\u0131\u011f\u0131 kurutulmu\u015f maydanoz yapra\u011f\u0131<\/p>\n

1 \u00e7ay ka\u015f\u0131\u011f\u0131 \u00f6\u011f\u00fct\u00fclm\u00fc\u015f beyaz biber<\/p>\n

1 \/ 3 su barda\u011f\u0131 soya sosu<\/p>\n

3 yemek ka\u015f\u0131\u011f\u0131 kuru fesle\u011fen<\/p>\n

– \u0130ste\u011fe ba\u011fl\u0131:<\/p>\n

1 \/ 4 \u00e7ay ka\u015f\u0131\u011f\u0131 ac\u0131 biber sosu<\/p>\n

1 \u00e7ay ka\u015f\u0131\u011f\u0131 k\u0131y\u0131lm\u0131\u015f kuru sar\u0131msak<\/p>\n

 <\/p>\n

 <\/p>\n

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

Eti biraz yumu\u015fatmak, lezzetini artmak ve aroma katmak i\u00e7in uygulanan y\u00f6ntemlere terbiye etmek, marine etmek veya...<\/p>","protected":false},"author":2,"featured_media":26675,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[440],"tags":[3013,3014,3015,3017,3018],"class_list":["post-26655","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-yeme-icme","tag-eti-marine-etmek","tag-kirmizi-et-terbiyesi","tag-kirmizi-eti-marine-etme","tag-marine-sosu","tag-sarapli-marine-sosu"],"_links":{"self":[{"href":"https:\/\/binkelam.com\/en\/wp-json\/wp\/v2\/posts\/26655","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/binkelam.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/binkelam.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/binkelam.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/binkelam.com\/en\/wp-json\/wp\/v2\/comments?post=26655"}],"version-history":[{"count":4,"href":"https:\/\/binkelam.com\/en\/wp-json\/wp\/v2\/posts\/26655\/revisions"}],"predecessor-version":[{"id":51885,"href":"https:\/\/binkelam.com\/en\/wp-json\/wp\/v2\/posts\/26655\/revisions\/51885"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/binkelam.com\/en\/wp-json\/wp\/v2\/media\/26675"}],"wp:attachment":[{"href":"https:\/\/binkelam.com\/en\/wp-json\/wp\/v2\/media?parent=26655"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/binkelam.com\/en\/wp-json\/wp\/v2\/categories?post=26655"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/binkelam.com\/en\/wp-json\/wp\/v2\/tags?post=26655"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}