![\"\"](\"\/wp-content\/uploads\/rind_header_11.jpg\")
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S\u0131\u011f\u0131r eti, gen\u00e7 di\u015fi (d\u00fcveler) hayvanlar, inekler, bo\u011falar ve \u00f6k\u00fczlerden elde edilen par\u00e7alard\u0131r. Etin do\u011fru par\u00e7as\u0131 farkl\u0131 yiyeceklere g\u00fczel bir \u015fekilde uydu\u011fu i\u00e7in \u00f6nemli bir avantajd\u0131r. Prensip olarak \u015funlar ge\u00e7erlidir: S\u0131\u011f\u0131rlarda en yumu\u015fak par\u00e7alar \u00f6rne\u011fin s\u0131rt ve budun i\u00e7 k\u0131sm\u0131ndan elde edilir.<\/p>\n
Kaslar ne kadar \u00e7ok \u00e7al\u0131\u015ft\u0131r\u0131l\u0131rsa et lifleri o kadar iri olur. K\u0131sa lifli et, iri liflilere k\u0131yasla daha k\u0131sa pi\u015firme s\u00fcresine ihtiya\u00e7 duyar. Bu nedenle olgunla\u015ft\u0131rma s\u00fcresinin anlam\u0131 b\u00fcy\u00fckt\u00fcr. Ancak g\u00fczelce as\u0131lmas\u0131 ve g\u00f6zle g\u00f6r\u00fcl\u00fcr \u015fekilde ya\u011f mermerle\u015fmesi ile par\u00e7alar yumu\u015fak ve sulu olabilir.<\/p>\n
Kontrfilenin yumu\u015fak eti b\u00fcy\u00fck yahniler ve leziz k\u0131zartmalar i\u00e7in ayr\u0131ca ya\u011fs\u0131z tartar (\u00e7i\u011f t\u00fcketilen k\u0131yma), etli yemek ve biftekler i\u00e7in de uygundur. Pen\u00e7etan\u0131n kas eti ha\u015flama, tuzlama ve bu\u011fulama i\u00e7in m\u00fckemmeldir. \u00d6zellikle gula\u015f\u0131, k\u00fclbast\u0131s\u0131 ya da yahnisi \u00e7ok lezzetlidir.<\/p>\n<\/div>\n
![\"\"](\"\/wp-content\/uploads\/rind_bild_1.jpg\")
<\/div>\n<\/div>\nBiftek, s\u0131rt\u0131n \u00f6n k\u0131sm\u0131ndan \u00e7\u0131kart\u0131l\u0131r. Kas eti ince ya\u011f damarlar\u0131 oldu\u011fu i\u00e7in \u00e7ok suludur. Bu par\u00e7a, kemikleri ile k\u0131zart\u0131lmas\u0131 ya da \u0131zgara yap\u0131lmas\u0131 halinde \u00e7ok lezzetli olur. Biftekten C\u00f4te de Boeuf (dana pirzola) yap\u0131l\u0131r.<\/p>\n<\/div>\n
![\"\"](\"\/wp-content\/uploads\/rind_bild_2.jpg\")
<\/div>\n<\/div>\n<\/div>\nKal\u00e7a etinin, yumu\u015fak ve sulu olmas\u0131n\u0131 sa\u011flayan gev\u015fek lif yap\u0131s\u0131 ve ince ya\u011f damarlar\u0131 vard\u0131r. Bu, \u00f6zelikle k\u0131zartma ve bu\u011fulama i\u00e7in m\u00fckemmeldir ama yahni, biftek ya da pirzolas\u0131 da yap\u0131labilir.<\/p>\n<\/div>\n
![\"\"](\"\/wp-content\/uploads\/rind_bild_3.jpg\")
<\/div>\n<\/div>\nBu sulu par\u00e7a ha\u015flama, bu\u011fulama ve k\u0131zartmalar i\u00e7in m\u00fckemmeldir. Bu nedenle baharatl\u0131 sirkeli k\u0131zartmalar, besleyici t\u00fcrl\u00fcler ve leziz gula\u015f yemekleri i\u00e7in idealdir. Yeteri kadar uzun s\u00fcre as\u0131l\u0131 kal\u0131rsa etli yemekler i\u00e7in m\u00fckemmel \u015fekilde uygun olurlar.<\/p>\n<\/div>\n
![\"\"](\"\/wp-content\/uploads\/rind_bild_412.jpg\")
<\/div>\n<\/div>\n<\/div>\nK\u00fcrekten \u00f6rn. kal\u0131n but, k\u00fcrek par\u00e7as\u0131 ayr\u0131ca ters fileto gibi k\u0131zartmal\u0131k g\u00fczel par\u00e7alar kesilebilir. Bu par\u00e7an\u0131n ad\u0131 ger\u00e7ek fileto ile benzerli\u011fi sayesinde budur. Bu, daha az kompaktt\u0131r ve ince et lifleri vard\u0131r. Ters fileto, bu\u011fulama ve k\u0131zartmalar\u0131n haz\u0131rlanmas\u0131 i\u00e7in m\u00fckemmeldir ama ayn\u0131 zamanda hafif k\u0131zart\u0131lm\u0131\u015f yahniler, t\u00fcrl\u00fcler ve sirkeli k\u0131zartmalar i\u00e7in de kullan\u0131labilir<\/p>\n<\/div>\n
![\"\"](\"\/wp-content\/uploads\/rind_bild_5.jpg\")
<\/div>\n<\/div>\n\u0130\u00e7 ya\u011f\u0131 ile kapl\u0131 gerdan eti ha\u015flamalar i\u00e7in m\u00fckemmel \u015fekilde uygundur. \u0130lik ve ya\u011f katmanlar\u0131yla kapl\u0131 oldu\u011fu i\u00e7in marine etme s\u0131ras\u0131nda suyunu korur. Bu et, besleyici ve kuvvetli t\u00fcrl\u00fclerde kendine iyi bir kullan\u0131lma alan\u0131 bulmu\u015ftur.<\/p>\n<\/div>\n
![\"\"](\"\/wp-content\/uploads\/rind_bild_6.jpg\")
<\/div>\n<\/div>\n<\/div>\nRozbif \u00f6zellikle suludur ve bu genel olarak pembe renkte kalana kadar pi\u015firilir. Rozbif, kesmeden \u00f6nce s\u0131cak et y\u00fczeyi ve \u0131l\u0131k et ili\u011fi aras\u0131ndaki s\u0131cakl\u0131k fark\u0131n\u0131n e\u015fitlenmesi i\u00e7in so\u011fumaya b\u0131rak\u0131lmal\u0131d\u0131r. Rozbiften b\u00fcy\u00fck, klasik biftekler kesilir.<\/p>\n<\/div>\n
![\"\"](\"\/wp-content\/uploads\/rind_bild_7.jpg\")
<\/div>\n<\/div>\n\u00c7ok ilgi g\u00f6ren fileto eti, kontrfilenin alt\u0131ndad\u0131r. S\u0131rt kaslar\u0131 daha az kullan\u0131ld\u0131\u011f\u0131 i\u00e7in fileto daha yumu\u015fak ve daha ince liflidir. Bu par\u00e7adan fileto biftekleri, \u015fatobiryan, Tournedo, minyon ve en k\u00fc\u00e7\u00fck ve ince biftek filetolar\u0131 haz\u0131rlan\u0131r. \u0130nce bonfileler “s\u0131\u011f\u0131r stroganof” ve fileto gula\u015f\u0131 i\u00e7in m\u00fckemmel \u015fekilde kullan\u0131labilir.<\/p>\n<\/div>\n
![\"\"](\"\/wp-content\/uploads\/rind_bild_8.jpg\")
<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"S\u0131\u011f\u0131r S\u0131\u011f\u0131r eti: kuvvetli, mermerle\u015fmi\u015f ve doyurucu S\u0131\u011f\u0131r eti, gen\u00e7 di\u015fi (d\u00fcveler) hayvanlar, inekler, bo\u011falar ve \u00f6k\u00fczlerden elde edilen par\u00e7alard\u0131r. Etin do\u011fru par\u00e7as\u0131 farkl\u0131 yiyeceklere g\u00fczel bir \u015fekilde uydu\u011fu i\u00e7in \u00f6nemli bir avantajd\u0131r. Prensip olarak \u015funlar ge\u00e7erlidir: S\u0131\u011f\u0131rlarda en yumu\u015fak par\u00e7alar \u00f6rne\u011fin s\u0131rt ve budun i\u00e7 k\u0131sm\u0131ndan elde edilir. Kaslar ne kadar \u00e7ok \u00e7al\u0131\u015ft\u0131r\u0131l\u0131rsa et … Continue reading S\u0131\u011f\u0131r<\/span>