Mutfak dolab\u0131n\u0131n k\u00f6\u015fesinde a\u011fz\u0131 a\u00e7\u0131k kalm\u0131\u015f bir \u0131hlamur paketi, yan\u0131nda ge\u00e7en k\u0131\u015ftan kalma papatya kutusu neredeyse her evde vard\u0131r. Bitki \u00e7ay\u0131 haz\u0131rlamak kolayd\u0131r; ama ayn\u0131 bitkiden her seferinde ayn\u0131 berrak rengi, dolgun kokuyu ve yumu\u015fak tad\u0131 almak birka\u00e7 ayr\u0131nt\u0131ya ba\u011fl\u0131d\u0131r. Se\u00e7imden su s\u0131cakl\u0131\u011f\u0131na, demleme s\u00fcresinden saklama ko\u015fullar\u0131na kadar fincandaki fark\u0131 yaratan ayr\u0131nt\u0131lar a\u015fa\u011f\u0131da.<\/p>\n\n\n\n
Po\u015fet \u00e7aylarda genellikle \u00f6\u011f\u00fct\u00fclm\u00fc\u015f ince par\u00e7alar bulunur; h\u0131zl\u0131 demlenirler ama y\u00fczey alanlar\u0131 b\u00fcy\u00fck oldu\u011fu i\u00e7in aroma veren u\u00e7ucu ya\u011flar\u0131n bir k\u0131sm\u0131n\u0131 rafta kaybederler. D\u00f6kme \u00fcr\u00fcnde yapra\u011f\u0131n, \u00e7i\u00e7e\u011fin ya da k\u00f6k\u00fcn b\u00fct\u00fcn h\u00e2lini g\u00f6rebilirsiniz. Sat\u0131n al\u0131rken \u015fu \u00fc\u00e7 \u015feye bak\u0131n: par\u00e7alar\u0131n b\u00fct\u00fcnl\u00fc\u011f\u00fc, rengin canl\u0131l\u0131\u011f\u0131 ve paket a\u00e7\u0131ld\u0131\u011f\u0131nda kokunun belirginli\u011fi. Soluk renk ve zay\u0131f koku, \u00fcr\u00fcn\u00fcn uzun s\u00fcre bekledi\u011finin i\u015faretidir.<\/p>\n\n\n\n
Etiketteki i\u00e7indekiler b\u00f6l\u00fcm\u00fc de en az g\u00f6r\u00fcn\u00fcm kadar \u00f6nemlidir. “Aroma” ifadesi ge\u00e7en bir \u00fcr\u00fcnde bitkinin kendi pay\u0131 d\u00fc\u015f\u00fck olabilir; tek bitkili \u00fcr\u00fcnlerin i\u00e7indekiler listesinde ise yaln\u0131zca o bitkinin ad\u0131 bulunur. Ihlamur, ada \u00e7ay\u0131, papatya gibi klasiklerin yan\u0131nda rezene, melisa ve ku\u015fburnu gibi se\u00e7enekleri bitki \u00e7aylar\u0131<\/a> kategorisinde kar\u015f\u0131la\u015ft\u0131rabilir, damak tad\u0131n\u0131za uyan\u0131 k\u00fc\u00e7\u00fck paketlerle deneyerek bulabilirsiniz.<\/p>\n\n\n\n Bitkinin hangi k\u0131sm\u0131n\u0131 demledi\u011finiz s\u0131cakl\u0131\u011f\u0131 belirler. \u00c7i\u00e7ek ve yaprak bazl\u0131 olanlar (papatya, nane, melisa) kaynama noktas\u0131n\u0131n hemen alt\u0131ndaki suyu, yani bir dakika dinlendirilmi\u015f kaynar suyu sever. K\u00f6k, kabuk ve tohum bazl\u0131 olanlar (zencefil, tar\u00e7\u0131n, rezene) do\u011frudan kaynar suyu ister. Bitki \u00e7ay\u0131 say\u0131lmayan ye\u015fil \u00e7ayda ise kaynar su ac\u0131l\u0131\u011fa yol a\u00e7ar. S\u0131cakl\u0131k ayarl\u0131 \u0131s\u0131t\u0131c\u0131 modellerini su \u0131s\u0131t\u0131c\u0131 ve kettle<\/a> kategorisinde inceleyebilirsiniz.<\/p>\n\n\n\n Suyun kalitesi de tad\u0131 do\u011frudan etkiler. Defalarca kaynat\u0131lan su tat bak\u0131m\u0131ndan d\u00fczle\u015fir; her demleme i\u00e7in tazesini koymak daha iyi sonu\u00e7 verir. Suyun kire\u00e7 oran\u0131 y\u00fcksekse fincan\u0131n y\u00fczeyinde ince bir film olu\u015fur, renk matla\u015f\u0131r ve koku silikle\u015fir. B\u00f6yle yerlerde filtreden ge\u00e7irilmi\u015f su kullanmak, bitkiyi de\u011fi\u015ftirmekten \u00e7ok daha etkilidir.<\/p>\n\n\n\n En yayg\u0131n hata, demli\u011fi a\u00e7\u0131k b\u0131rakmakt\u0131r. Bitkiye kokusunu veren u\u00e7ucu ya\u011flar buharla birlikte y\u00fckselir; kapak kapal\u0131ysa yo\u011funla\u015f\u0131p suya geri d\u00f6ner, a\u00e7\u0131ksa mutfa\u011fa da\u011f\u0131l\u0131r. \u00c7i\u00e7ek ve yapraklar i\u00e7in be\u015f ila yedi dakika genellikle yeterlidir. Sert dokulu k\u00f6k ve kabuklar bu s\u00fcrede a\u00e7\u0131lmaz; onlar\u0131 k\u0131s\u0131k ate\u015fte on dakika kadar hafif\u00e7e kaynatmak gerekir.<\/p>\n\n\n\n S\u00fcreyi uzatmak aromay\u0131 de\u011fil, ac\u0131l\u0131\u011f\u0131 art\u0131r\u0131r. Ayn\u0131 sebeple po\u015feti ka\u015f\u0131kla s\u0131kmak ya da yapraklar\u0131 ezmek buruk bir tat b\u0131rak\u0131r. Bal ekleyecekseniz \u00e7ay\u0131n biraz \u0131l\u0131nmas\u0131n\u0131 bekleyin; kaynar s\u0131cakl\u0131k bal\u0131n kendi aromas\u0131n\u0131 t\u00f6rp\u00fcler. Limon da demleme bittikten sonra eklenir, \u00e7\u00fcnk\u00fc asit demlenme s\u0131ras\u0131nda rengi ve dengeyi de\u011fi\u015ftirir.<\/p>\n\n\n\n D\u00f6kme bitki suda a\u00e7\u0131larak hacim kazan\u0131r; bu y\u00fczden dar top s\u00fczge\u00e7ler yapra\u011f\u0131 s\u0131k\u0131\u015ft\u0131r\u0131r ve aroman\u0131n \u00e7\u0131kmas\u0131n\u0131 engeller. Geni\u015f hazneli, ince g\u00f6zenekli s\u00fczge\u00e7ler daha iyi sonu\u00e7 verir. Cam demlikte rengin koyula\u015fmas\u0131n\u0131 izleyebilir, porselende \u0131s\u0131y\u0131 daha uzun tutabilirsiniz; plastik par\u00e7alar zamanla koku tutar. Bu \u00fcr\u00fcnleri \u00e7ay demleme ekipmanlar\u0131<\/a> kategorisinde bir arada bulabilirsiniz.<\/p>\n\n\n\n Bak\u0131m\u0131 da atlamay\u0131n. Bitki ya\u011flar\u0131 s\u00fczge\u00e7 tellerinde zamanla film b\u0131rak\u0131r; nane demledi\u011finiz s\u00fczge\u00e7 ertesi g\u00fcn papatyan\u0131n kokusunu de\u011fi\u015ftirir. Her kullan\u0131mdan sonra s\u0131cak suyla ve yumu\u015fak f\u0131r\u00e7ayla durulamak yeterlidir. Kire\u00e7lenen demlikler ayda bir seyreltilmi\u015f sirkeyle temizlenip bol suyla durulan\u0131rsa hem g\u00f6r\u00fcn\u00fcm hem tat d\u00fczelir.<\/p>\n\n\n\n Kurutulmu\u015f bitkinin d\u00f6rt d\u00fc\u015fman\u0131 vard\u0131r: hava, \u0131\u015f\u0131k, nem ve \u0131s\u0131. Tezg\u00e2h \u00fcst\u00fcndeki \u015feffaf kavanoz g\u00f6steri\u015flidir ama i\u00e7eri\u011fi h\u0131zla soldurur; koyu renkli cam ya da metal kutular, s\u0131k\u0131 kapakl\u0131 olmak kayd\u0131yla \u00e7ok daha iyidir. Ocak kenar\u0131 ve buzdolab\u0131 uygun yerler de\u011fildir. Ayr\u0131ca kurutulmu\u015f bitkiler \u00e7evredeki kokuyu emer; baharat ve kahvenin yan\u0131nda saklamamak gerekir.<\/p>\n\n\n\n Son olarak t\u00fcketim al\u0131\u015fkanl\u0131\u011f\u0131na da dikkat edilmelidir. Bitki \u00e7aylar\u0131 zarars\u0131z g\u00f6r\u00fcnse de etkileri vard\u0131r; tek bir bitkiyi aylarca y\u00fcksek miktarda i\u00e7mek yerine \u00e7e\u015fitlendirmek daha ak\u0131lc\u0131d\u0131r. D\u00fczenli ila\u00e7 kullananlar, hamile ve emziren ki\u015filer al\u0131\u015fkanl\u0131k h\u00e2line getirmeden \u00f6nce hekimlerine dan\u0131\u015fmal\u0131d\u0131r. \u00d6zetle: do\u011fru form, bitkiye uygun s\u0131cakl\u0131k, kapa\u011f\u0131 kapal\u0131 ve \u00f6l\u00e7\u00fcl\u00fc bir demleme s\u00fcresi, temiz bir s\u00fczge\u00e7 ve karanl\u0131k kuru bir raf. Be\u015fi bir arada uyguland\u0131\u011f\u0131nda fincandaki fark ilk yudumda anla\u015f\u0131l\u0131r.<\/p>\n\n","protected":false},"excerpt":{"rendered":" Mutfak dolab\u0131n\u0131n k\u00f6\u015fesinde a\u011fz\u0131 a\u00e7\u0131k kalm\u0131\u015f bir \u0131hlamur paketi, yan\u0131nda ge\u00e7en k\u0131\u015ftan kalma papatya kutusu neredeyse her evde vard\u0131r. Bitki \u00e7ay\u0131 haz\u0131rlamak kolayd\u0131r; ama ayn\u0131 bitkiden her seferinde ayn\u0131 berrak rengi, dolgun kokuyu ve yumu\u015fak tad\u0131 almak birka\u00e7 ayr\u0131nt\u0131ya ba\u011fl\u0131d\u0131r. Se\u00e7imden su s\u0131cakl\u0131\u011f\u0131na, demleme s\u00fcresinden saklama ko\u015fullar\u0131na kadar fincandaki fark\u0131 yaratan ayr\u0131nt\u0131lar a\u015fa\u011f\u0131da. D\u00f6kme Yaprak […]<\/p>\n","protected":false},"author":1,"featured_media":4019,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[68],"tags":[],"class_list":["post-4018","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-supermarket"],"_links":{"self":[{"href":"https:\/\/gormeklazim.com\/blog\/wp-json\/wp\/v2\/posts\/4018","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gormeklazim.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gormeklazim.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gormeklazim.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gormeklazim.com\/blog\/wp-json\/wp\/v2\/comments?post=4018"}],"version-history":[{"count":1,"href":"https:\/\/gormeklazim.com\/blog\/wp-json\/wp\/v2\/posts\/4018\/revisions"}],"predecessor-version":[{"id":4380,"href":"https:\/\/gormeklazim.com\/blog\/wp-json\/wp\/v2\/posts\/4018\/revisions\/4380"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gormeklazim.com\/blog\/wp-json\/wp\/v2\/media\/4019"}],"wp:attachment":[{"href":"https:\/\/gormeklazim.com\/blog\/wp-json\/wp\/v2\/media?parent=4018"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gormeklazim.com\/blog\/wp-json\/wp\/v2\/categories?post=4018"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gormeklazim.com\/blog\/wp-json\/wp\/v2\/tags?post=4018"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Su S\u0131cakl\u0131\u011f\u0131: Her Bitkinin Kendi Derecesi<\/strong><\/h2>\n\n\n\n
S\u00fcre ve Kapak: Aromay\u0131 Ka\u00e7\u0131rmamak<\/strong><\/h2>\n\n\n\n
Ekipman ve Bak\u0131m: Dar S\u00fczge\u00e7 Aromay\u0131 Bo\u011far<\/strong><\/h2>\n\n\n\n
Saklama Ko\u015fullar\u0131 ve Bilin\u00e7li T\u00fcketim<\/strong><\/h2>\n\n\n\n