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Lezzetlİ Ve Kolay Füme Yemekler Yemek Kİtabi

Lezzetlİ Ve Kolay Füme Yemekler Yemek Kİtabi

          
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About the Book

GİRİİŞ


Bugün, her yerde ortaya çıkan yerel yarışmalar ve yavaş pişirilen, tütsülenmiş etler, bulunması zor ormanlık barakalardan bakımlı banliyö mahallelerine doğru yol alırken, barbeküye olan ilgi daha önce hiç olmadığı kadar artıyor. İnsanlar mangal yapmayı çok seviyor ve nasıl yapılacağını öğrenerek bu sevgiyi ifade ediyorlar. Zanaat öğrenmeye karar verdiyseniz veya gününüzde birkaç izmarit pişirmiş olsanız bile, muhtemelen etobur simya yapmak isteyenlerin kullanabileceği milyonlarca blog, forum, kitap ve dergiye rastlamışsınızdır., ve muhtemelen hepsinden bunalmışsınızdır. Ben de öyleydim biliyorum.


Günümüzde barbekü kelimesi açık hava ızgarası ile eş anlamlıdır, ancak uzun bir süre çok farklı olarak kabul edildiler. Izgara ve barbekünün tarihi ve bunların nasıl bağlantılı olduğu zaman zaman kafa karıştırıcı olabilir, ancak tarihçilerin hemfikir olduğu tek şey, barbekünün, kullanılan yükseltilmiş ahşap raf için kullanılan Kızılderili "barbacoa" kelimesinden türediğidir. diğer şeylerin yanı sıra, et ve diğer yiyecekleri düşük ateşte uzun süre pişirmek. Günümüzde giderek daha fazla insan, hızlı ızgara veya yavaş barbekü için ısıyı ayarlamalarına olanak tanıyan gazlı veya elektrikli ızgaralar kullanıyor. Ve ahşap ızgaralar için yüksek talep var.


Tüm bu farklı yöntemler, farklı tatma deneyimleri yaratarak akşam yemeğine daha çeşitli eklemeler yapabilir. Yaygın bir pişirme yöntemi, daha özel olarak barbekü için ızgara kullanmaktır. İşte bu pişirme tarzı nasıl popüler hale geldi. Yıllar geçtikçe, insanların yemek pişirme şekillerinde ve özellikle de etlerini mangalda pişirme şekillerinde birçok değişiklik oldu. Izgaralar verimsiz ve dağınık olmaktan, bugün dünyanın kullandığı popüler ve rahatlatıcı pişirme yöntemleri haline geldi. Başlangıçta tüm barbekü ve ızgara, tek yakıt kaynağı olarak odun kütükleri ile yapıldı. Yanmanın enerjisi eti pişirdi ve odundan ve damlayan meyve sularından çıkan duman, barbekünün özü olan kendine özgü baştan çıkarıcı bir koku verdi. Ancak kütüklerle yemek pişirirken enerjiyi ve lezzeti kontrol etmek zordur, bu yüzden bugün.


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Product Details
  • ISBN-13: 9781837896462
  • Publisher: Bahar Yildiz
  • Binding: Paperback
  • Language: Turkish
  • Returnable: N
  • Weight: 376 gr
  • ISBN-10: 1837896461
  • Publisher Date: 20 Jul 2022
  • Height: 229 mm
  • No of Pages: 276
  • Spine Width: 15 mm
  • Width: 152 mm


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