{"id":4115,"date":"2026-09-30T10:00:00","date_gmt":"2026-09-30T07:00:00","guid":{"rendered":"https:\/\/gormeklazim.com\/blog\/?p=4115"},"modified":"2026-08-31T17:53:33","modified_gmt":"2026-08-31T14:53:33","slug":"kuru-baklagil-ve-pirinc-secimi","status":"publish","type":"post","link":"https:\/\/gormeklazim.com\/blog\/kuru-baklagil-ve-pirinc-secimi\/","title":{"rendered":"Kuru Baklagil ve Pirin\u00e7 Se\u00e7imi"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Kuru bakliyat ve pirin\u00e7, mutfa\u011f\u0131n en uzun \u00f6m\u00fcrl\u00fc \u00fcr\u00fcnleri olmalar\u0131na ra\u011fmen en \u00e7ok israf edilenler aras\u0131ndad\u0131r. Yanl\u0131\u015f se\u00e7ilen bir pirin\u00e7 pilav\u0131 lapaya \u00e7evirir, y\u0131llard\u0131r dolapta bekleyen nohut ise ka\u00e7 saat ha\u015flan\u0131rsa ha\u015flans\u0131n yumu\u015famaz. Do\u011fru \u00fcr\u00fcn\u00fc se\u00e7mek ve do\u011fru saklamak, hem yeme\u011fin sonucunu hem de mutfak b\u00fct\u00e7esini do\u011frudan etkiler.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Pirin\u00e7 \u00c7e\u015fitleri ve Kullan\u0131m Alanlar\u0131<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Baldo pirin\u00e7 iri taneli ve y\u00fcksek ni\u015fastal\u0131d\u0131r; suyu iyi \u00e7ekti\u011fi i\u00e7in tanesi ayr\u0131 pilavlarda tercih edilir. Osmanc\u0131k daha ince ve uzun tanelidir, g\u00fcnl\u00fck pilavlarda yayg\u0131n olarak kullan\u0131l\u0131r ve ekonomiktir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Yasemin ve basmati gibi uzun taneli pirin\u00e7ler pi\u015ferken birbirine yap\u0131\u015fmaz ve aromal\u0131d\u0131r; basmati Hint ve Pakistan mutfa\u011f\u0131na, yasemin pirinci ise G\u00fcneydo\u011fu Asya mutfa\u011f\u0131na daha uygundur. Arborio t\u00fcr\u00fc ise ni\u015fastas\u0131n\u0131 suya b\u0131rakarak kremsi bir doku olu\u015fturdu\u011fu i\u00e7in risotto benzeri yemeklerde kullan\u0131l\u0131r.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pirincin tazeli\u011fi de sonucu etkiler. Yeni hasat pirin\u00e7 daha fazla nem i\u00e7erdi\u011fi i\u00e7in pi\u015ferken daha az su ister; ayn\u0131 tarifin farkl\u0131 partilerde farkl\u0131 sonu\u00e7 vermesinin nedeni \u00e7o\u011funlukla budur.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Kahverengi pirin\u00e7te kepek tabakas\u0131 korunur; lif oran\u0131 y\u00fcksektir, pi\u015fme s\u00fcresi uzundur ve dokusu daha diridir. \u00c7e\u015fitleri <a href=\"https:\/\/gormeklazim.com\/kategori\/pirinc-c-5146\">pirin\u00e7<\/a> kategorisinde kar\u015f\u0131la\u015ft\u0131rabilirsiniz.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Bakliyatta Tazelik Neden \u00d6nemli?<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Kuru baklagiller bozulmaz ama ya\u015flan\u0131r. Bir y\u0131l\u0131 ge\u00e7en nohut ve fasulye nemini kaybeder; kabu\u011fu sertle\u015fir ve ne kadar ha\u015flan\u0131rsa ha\u015flans\u0131n istenen yumu\u015fakl\u0131\u011fa ula\u015fmaz.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tazeli\u011fi anlaman\u0131n basit bir yolu renktir. Taze \u00fcr\u00fcnlerde renk canl\u0131 ve e\u015fittir; soluk, grile\u015fmi\u015f ya da lekeli taneler uzun s\u00fcre beklemi\u015f \u00fcr\u00fcn\u00fc i\u015faret eder. K\u0131r\u0131k tane oran\u0131n\u0131n y\u00fcksekli\u011fi de d\u00fc\u015f\u00fck kalitenin g\u00f6stergesidir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ambalajl\u0131 \u00fcr\u00fcnlerde \u00fcretim tarihine bakmak al\u0131\u015fkanl\u0131k h\u00e2line getirilmelidir. A\u00e7\u0131k sat\u0131lan \u00fcr\u00fcnlerde ise elle tutuldu\u011funda tozlu bir his b\u0131rakan ve i\u00e7inde b\u00f6cek deli\u011fi g\u00f6r\u00fclen partiler al\u0131nmamal\u0131d\u0131r. Se\u00e7enekler i\u00e7in <a href=\"https:\/\/gormeklazim.com\/kategori\/kuru-bakliyat-c-1434\">kuru bakliyat<\/a> kategorisine bakabilirsiniz.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Islatma ve Pi\u015firme<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Nohut ve kuru fasulye en az sekiz saat, tercihen bir gece \u0131slat\u0131lmal\u0131d\u0131r. Islatma suyu mutlaka d\u00f6k\u00fclmeli ve pi\u015firmede taze su kullan\u0131lmal\u0131d\u0131r; bu ad\u0131m hem pi\u015fme s\u00fcresini k\u0131salt\u0131r hem de gaz yap\u0131c\u0131 bile\u015fenlerin bir k\u0131sm\u0131n\u0131 uzakla\u015ft\u0131r\u0131r.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tuz, baklagillerin kabu\u011funu sertle\u015ftirdi\u011fi i\u00e7in pi\u015firmenin sonuna do\u011fru eklenmelidir. Ayn\u0131 \u015fekilde domates ve limon gibi asitli malzemeler de tanelerin yumu\u015famas\u0131n\u0131 geciktirir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pirin\u00e7te ise y\u0131kama, y\u00fczeydeki fazla ni\u015fastay\u0131 al\u0131r ve tanelerin birbirine yap\u0131\u015fmas\u0131n\u0131 \u00f6nler. Baz\u0131 pilav tariflerinde pirincin \u0131l\u0131k tuzlu suda yirmi dakika bekletilmesi, tanenin k\u0131r\u0131lmadan pi\u015fmesini sa\u011flar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mercimek ve bulgur gibi \u00fcr\u00fcnler \u0131slatma gerektirmez, do\u011frudan pi\u015firilir. K\u0131rm\u0131z\u0131 mercimek en h\u0131zl\u0131 pi\u015fen baklagildir; ye\u015fil ve siyah t\u00fcrler ise \u015feklini korudu\u011fu i\u00e7in salatalarda tercih edilir.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Saklama Ko\u015fullar\u0131<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Bakliyat ve pirin\u00e7, a\u011fz\u0131 s\u0131k\u0131 kapanan cam ya da g\u0131daya uygun plastik kaplarda saklanmal\u0131d\u0131r. Po\u015fetinde b\u0131rak\u0131lan \u00fcr\u00fcnler hem nem al\u0131r hem de mutfak zararl\u0131lar\u0131na a\u00e7\u0131k kal\u0131r.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Kurtlanmay\u0131 \u00f6nlemenin en bilinen y\u00f6ntemi, kab\u0131n i\u00e7ine birka\u00e7 defne yapra\u011f\u0131 ya da bir avu\u00e7 karabiber tanesi koymakt\u0131r. Bu y\u00f6ntem kesin \u00e7\u00f6z\u00fcm de\u011fildir ama riski belirgin \u015fekilde azalt\u0131r.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Yeni al\u0131nan \u00fcr\u00fcn\u00fc eski \u00fcr\u00fcn\u00fcn \u00fczerine eklemek yayg\u0131n bir hatad\u0131r. B\u00f6ylece alttaki eski \u00fcr\u00fcn hi\u00e7 t\u00fcketilmez ve y\u0131llarca bekler; kab\u0131 bo\u015falt\u0131p yeniden doldurmak bu sorunu ortadan kald\u0131r\u0131r.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Ekonomik Al\u0131\u015fveri\u015f<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Bakliyat, b\u00fcy\u00fck ambalajda al\u0131nd\u0131\u011f\u0131nda kilogram ba\u015f\u0131na belirgin \u015fekilde ucuzlar. Ancak bu avantaj yaln\u0131zca \u00fcr\u00fcn bir y\u0131l i\u00e7inde t\u00fcketilebiliyorsa ger\u00e7ek bir tasarruftur.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hasat d\u00f6nemleri fiyatlar\u0131 etkiler; sonbahar aylar\u0131nda yeni mahsul rafa girdi\u011finde hem fiyat d\u00fc\u015fer hem de \u00fcr\u00fcn tazedir. Bu d\u00f6nemde y\u0131ll\u0131k ihtiyac\u0131n bir k\u0131sm\u0131n\u0131 almak mant\u0131kl\u0131d\u0131r.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Konserve baklagiller pratiktir ancak kilogram maliyeti kuru \u00fcr\u00fcne g\u00f6re y\u00fcksektir. Haftada bir kez toplu ha\u015flay\u0131p porsiyonlayarak dondurmak, ayn\u0131 pratikli\u011fi \u00e7ok daha d\u00fc\u015f\u00fck maliyetle sa\u011flar.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kuru bakliyat ve pirin\u00e7, mutfa\u011f\u0131n en uzun \u00f6m\u00fcrl\u00fc \u00fcr\u00fcnleri olmalar\u0131na ra\u011fmen en \u00e7ok israf edilenler aras\u0131ndad\u0131r. Yanl\u0131\u015f se\u00e7ilen bir pirin\u00e7 pilav\u0131 lapaya \u00e7evirir, y\u0131llard\u0131r dolapta bekleyen nohut ise ka\u00e7 saat ha\u015flan\u0131rsa ha\u015flans\u0131n yumu\u015famaz. Do\u011fru \u00fcr\u00fcn\u00fc se\u00e7mek ve do\u011fru saklamak, hem yeme\u011fin sonucunu hem de mutfak b\u00fct\u00e7esini do\u011frudan etkiler. Pirin\u00e7 \u00c7e\u015fitleri ve Kullan\u0131m Alanlar\u0131 Baldo pirin\u00e7 [&hellip;]<\/p>\n","protected":false},"author":0,"featured_media":4116,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[68],"tags":[],"class_list":["post-4115","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\/4115","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"}],"replies":[{"embeddable":true,"href":"https:\/\/gormeklazim.com\/blog\/wp-json\/wp\/v2\/comments?post=4115"}],"version-history":[{"count":1,"href":"https:\/\/gormeklazim.com\/blog\/wp-json\/wp\/v2\/posts\/4115\/revisions"}],"predecessor-version":[{"id":4200,"href":"https:\/\/gormeklazim.com\/blog\/wp-json\/wp\/v2\/posts\/4115\/revisions\/4200"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gormeklazim.com\/blog\/wp-json\/wp\/v2\/media\/4116"}],"wp:attachment":[{"href":"https:\/\/gormeklazim.com\/blog\/wp-json\/wp\/v2\/media?parent=4115"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gormeklazim.com\/blog\/wp-json\/wp\/v2\/categories?post=4115"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gormeklazim.com\/blog\/wp-json\/wp\/v2\/tags?post=4115"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}