{"id":69,"date":"2022-11-19T20:19:24","date_gmt":"2022-11-19T17:19:24","guid":{"rendered":"http:\/\/tdi_238_bb9"},"modified":"2022-12-26T23:10:12","modified_gmt":"2022-12-26T20:10:12","slug":"gastronomy-with-alican","status":"publish","type":"post","link":"https:\/\/arttmodernmiami.com\/tr\/69\/gastronomy-with-alican\/","title":{"rendered":"Alican ile Gastronomi"},"content":{"rendered":"\n

Lyc\u00e9e Saint-Benoit\u2019da lise e\u011fitimini tamamlad\u0131ktan sonra Fransa\u2019ya giderek Lyon\u2019da Institut Paul Bocuse\u2019da A\u015f\u00e7\u0131l\u0131k ve Restoran Y\u00f6netimi, Avignon \u015fehrinde Ecole Hoteliere d\u2019Avignon\u2019da Otelcilik ve Restoran Y\u00f6netimi e\u011fitimi ald\u0131m. Kariyerime Lyon\u2019da Le Sud\u2019de (Paul Bocuse) ba\u015flay\u0131p, yine Lyon\u2019da bulunan iki Michelin y\u0131ld\u0131zl\u0131 Le Pavillon de la Rotonde\u2019da devam ettim. 2009 y\u0131l\u0131nda Paris\u2019te bulunan Alain Ducasse\u2019\u0131n restoran\u0131 Le \u201c58\u201d Tour Eiffel\u2019de \u00e7al\u0131\u015ft\u0131ktan sonra bir Michelin y\u0131ld\u0131zl\u0131 Chateau de Bagnols\u2019a ge\u00e7tim. 2012 y\u0131l\u0131nda Tayvan\u2019a ta\u015f\u0131narak Taipei\u2019de bulunan Longtable\u2019da \u201cChef de Cuisine\u201d olarak g\u00f6rev ald\u0131m. Ard\u0131ndan Singapur\u2019da bulunan iki Michelin y\u0131ld\u0131zl\u0131 ve The World\u2019s 50 Best Restaurant listesinde 14., Asia\u2019s 50 Best Restaurant listesinde 2. s\u0131rada olan Restaurant Andr\u00e9\u2019de \u00e7al\u0131\u015ft\u0131m. 2014\u2019te T\u00fcrkiye\u2019ye d\u00f6nerek \u00e7e\u015fitli restoranlarda \u201cChef de Cuisine\u201d g\u00f6revlerini \u00fcstlendim, 2017\u2019de Le Cordon Bleu Chef testlerini ba\u015far\u0131 ile tamamlayarak Le Cordon Bleu \u0130stanbul e\u011fitmen kadrosuna kat\u0131ld\u0131m.<\/p>\n\n\n\n

Kariyerim boyunca farkl\u0131 \u00fclkelerin mutfaklar\u0131n\u0131 Asya ve Avrupa\u2019da deneyimledim. Bir\u00e7ok farkl\u0131 k\u00fclt\u00fcr\u00fcn kar\u0131\u015f\u0131m\u0131ndan do\u011fmu\u015f Amerikan mutfa\u011f\u0131na da ilgim bu \u015fekilde ba\u015flad\u0131. \u0130lerleyen d\u00f6nemlerde ARTTMODERNMIAMI vas\u0131tas\u0131yla D\u00fcnya\u2019n\u0131n farkl\u0131 mutfaklar\u0131ndan ve yemek k\u00fclt\u00fcrlerinden payla\u015f\u0131mlarda bulunaca\u011f\u0131m.<\/p>\n\n\n\n

\u0130lk yaz\u0131mda \u015e\u00fckran G\u00fcn\u00fc\u2019nden bahsetmek istiyorum.<\/p>\n\n\n\n

Ku\u015fkusuz ki Amerika Birle\u015fik Devletleri ve Kanada\u2019daki en \u00f6nemli bayramlardan biri \u015e\u00fckran G\u00fcn\u00fc\u2019d\u00fcr. \u015e\u00fckran G\u00fcn\u00fc do\u011fan\u0131n insanlara verdi\u011fi nimetler, iyi bir hasat ve o sene ba\u015f\u0131m\u0131za gelen iyi \u015feylere \u015f\u00fckretmek i\u00e7in ayr\u0131lm\u0131\u015f ruhani bir zamand\u0131r.<\/p>\n\n\n\n

Hasat i\u00e7in \u015f\u00fckrediliyor olmas\u0131, yiyecek tedari\u011finin \u00f6nemini g\u00f6steriyor ve bu da \u015e\u00fckran G\u00fcn\u00fc\u2019n\u00fcn yeme, i\u00e7meyle ba\u011flant\u0131s\u0131n\u0131 kuruyor.<\/p>\n\n\n\n

Peki gastronomi bunun neresinde?<\/p>\n\n\n\n

\u00d6ncelikle gastronomi k\u00fclt\u00fcr\u00fc nerede, nas\u0131l ve neden \u00e7\u0131km\u0131\u015ft\u0131r, ondan bahsedeyim.<\/p>\n\n\n\n

Benim yapaca\u011f\u0131m en iyi ve en geni\u015f tan\u0131m, gastronominin yemek yemekten zevke alma\/zevk i\u00e7in yemek yeme \u015feklindedir. Yani ki\u015fi karn\u0131n\u0131 sadece karn\u0131n\u0131 doyurmak maksatl\u0131 de\u011fil, ayn\u0131 zamanda bir rit\u00fcel i\u00e7erisinde veya toplant\u0131 halinde, hedonist bir \u015fekilde yemek yemeyi ama\u00e7lar. \u0130\u015fte bu, yeme\u011fe gastronomik bir yakla\u015f\u0131md\u0131r. T\u00fcketim sadece ihtiya\u00e7 maksatl\u0131 de\u011fildir. Yeme\u011fe besin de\u011ferinden ba\u015fka de\u011ferler y\u00fcklenir. Bir i\u00e7ki kan\u0131 sembolize ederken, nar bereketi sembolize edebilir. Bir yemek bir tanr\u0131ya atfedilmi\u015f olabilir. Bu da yeme\u011fe ruhani bir de\u011fer y\u00fckleyecektir. Bununla beraber yeme\u011fi haz\u0131rlarken birka\u00e7 farkl\u0131 tattaki \u00fcr\u00fcn\u00fc birle\u015ftirip ba\u015fka bir tat yakalamaya \u00e7al\u0131\u015fmak, ki\u015finin kendini doyurma iste\u011finin d\u0131\u015f\u0131ndaki bir aray\u0131\u015f olarak g\u00f6r\u00fcl\u00fcyor. Ayr\u0131ca yeme\u011fi yemeden \u00f6nce, farkl\u0131 renklerle s\u00fcsleyip, farkl\u0131 \u015fekillere sokmak da yeme\u011fe sanatsal de\u011ferler y\u00fcklemektedir. Bu da fiziksel doyumdan \u00f6tesini sa\u011flamaktad\u0131r.<\/p>\n\n\n\n

Gastronomi ayn\u0131 zamanda yeme\u011fe sosyal de\u011ferler y\u00fcklemektir. Bu k\u00fclt\u00fcr\u00fcn Antik Yunan\u2019da \u00e7\u0131kt\u0131\u011f\u0131 bilinmekte. O d\u00f6nemde insanlar kalabal\u0131k gruplar halinde ziyafetler verirler. Bunun sebebi bazen do\u011faya minnet duymak, \u015f\u00fckretmek i\u00e7indir. T\u0131pk\u0131 \u015e\u00fckran G\u00fcn\u00fc\u2019nde oldu\u011fu gibi.<\/p>\n\n\n\n

Ama o zamanki ziyafetler biraz daha farkl\u0131. Bazen g\u00fcnlerce s\u00fcren bu yemekler esnas\u0131nda, karn\u0131 doyan bireyler istifra eder ve yeme\u011fe devam ederler. Bu da yeme\u011fi sadece zevk maksatl\u0131 yediklerinin bir g\u00f6stergesi. Doymak d\u00f6rd\u00fcnc\u00fc veya be\u015finci planda bile de\u011fil. Bu a\u015f\u0131r\u0131 haz d\u00fc\u015fk\u00fcnl\u00fc\u011f\u00fc baz\u0131 ziyafetlerin cinsel zevkle de desteklenmesini beraberinde getirir. G\u00fcn\u00fcm\u00fczdeki ahlak kurallar\u0131na b\u00fcy\u00fck \u00f6l\u00e7\u00fcde ters olan bu ziyafetler gastronomi k\u00fclt\u00fcr\u00fcn\u00fc do\u011furan ilk etkinliklerdir.<\/p>\n\n\n\n

Bu d\u00f6nemlerden kalan, yeme\u011fi kalabal\u0131k gruplar halinde yeme al\u0131\u015fkanl\u0131\u011f\u0131, modern \u00e7a\u011fda, baz\u0131 \u00fclkelerde (\u00f6zellikle Akdeniz \u00fclkeleri) neredeyse bir zorunluluk haline gelmi\u015ftir. \u015e\u00f6yle ki: G\u00fcney Fransa, G\u00fcney \u0130spanya, \u0130talya vb. \u00fclkelerde, tek ba\u015f\u0131na yemek yiyen biri, restoran veya kafelerde kalabal\u0131k masalara davet edilir veya bu ki\u015finin masas\u0131na ge\u00e7ilir. Gastronomi insan\u0131n yaln\u0131zl\u0131k hissinin azalmas\u0131n\u0131 sa\u011flayan, varolu\u015fsal bir olgu olarak da g\u00f6r\u00fclebilir.<\/p>\n\n\n\n

\u015e\u00fckran G\u00fcn\u00fc, y\u00fczy\u0131llar \u00f6nce hasata ve do\u011faya \u015f\u00fckretme g\u00fcn\u00fc olarak de\u011ferlendirilebilecek olsa da, Sanayi Devrimi\u2019nden sonra bu hususiyetinin azald\u0131\u011f\u0131n\u0131 s\u00f6yleyebiliriz. San\u0131r\u0131m art\u0131k, o y\u0131l\u0131n getirdi\u011fi g\u00fczel \u015feyler i\u00e7in \u015f\u00fckretme g\u00fcn\u00fc demek daha do\u011fru.<\/p>\n\n\n\n

Daha da \u00f6nemlisi, yeme\u011fin insanlar\u0131 birle\u015ftirdi\u011fini, birbirine de\u011fer verenlerin bir sofra \u00e7evresinde bulu\u015ftu\u011funu g\u00f6r\u00fcyoruz. Bence \u015e\u00fckran G\u00fcn\u00fc\u2019nde yeme\u011fin \u00f6nemi sadece kar\u0131n doyurmas\u0131, sanatsal de\u011feri veya zevke dair olmas\u0131 de\u011fil, insanlar\u0131 bir araya getiren, sihirli bir anahtar g\u00f6revi g\u00f6rmesidir. \u0130\u015fte gastronomiyi g\u00fczel yapan en \u00f6nemli sebeplerden biri de budur.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

H\u0130ND\u0130 P\u0130\u015e\u0130RME T\u00dcYOLARI<\/h2>\n\n\n\n

Sizlerle \u015e\u00fckran G\u00fcn\u00fc\u2019nde s\u0131k\u00e7a pi\u015firilen hindi i\u00e7in birka\u00e7 t\u00fcyo payla\u015fmak istiyorum. Maksad\u0131m tarif vermek de\u011fil. Sizin kendi tarifinize uygulayabilece\u011finiz birka\u00e7 p\u00fcf noktas\u0131ndan bahsetmek.<\/p>\n\n\n

\n
\"\"<\/figure><\/div>\n\n\n

\u00d6ncelikle genel yarg\u0131 hindi etinin sert oldu\u011funa y\u00f6nelik. Bu k\u0131smen do\u011fru ama \u00fcr\u00fcn\u00fc olmas\u0131 gerekti\u011fi gibi i\u015flerseniz yumu\u015fac\u0131k bir hindi servis etmeniz de m\u00fcmk\u00fcn. Hindiyi yumu\u015fatmak i\u00e7in \u00f6nemli 3 a\u015fama var.<\/p>\n\n\n\n

1. Hindi\u2019yi salamuraya yat\u0131rmak. Bunun i\u00e7in farkl\u0131 bir\u00e7ok tarif mevcut. Olmazsa olmaz 3 malzeme var. Tuz, sirke ve su. Geri kalan baharatlar (veya \u015feker) sizin zevkinize kalm\u0131\u015f. Orta boy bir hindi i\u00e7in derin bir kaba \u00f6nce hindiyi yerle\u015ftirin. \u00dczerini ge\u00e7ecek kadar su koyun. 1 su barda\u011f\u0131 tuz ve suyun 1\/5\u2019i kadar sirke ekleyin. \u0130yice kar\u0131\u015ft\u0131r\u0131n. Hindi su, tuz ve sirke kar\u0131\u015f\u0131m\u0131yla tamamen kapl\u0131 olmal\u0131. 24 saat salamurada bekletin. Daha sonra s\u00fcz\u00fcp iyice kurulay\u0131n. Bu hindi etini yumu\u015fatmak i\u00e7in ilk a\u015fama. Tuz ve asidite etteki lifleri yumu\u015fatacakt\u0131r.<\/p>\n\n\n\n

2. 6 pound tereya\u011f\u0131n\u0131 2 saat oda s\u0131cakl\u0131\u011f\u0131nda b\u0131rak\u0131n. Bu esnada elinizdeki taze baharatlar\u0131 (maydanoz, taze tarhun, taze nane, taze ki\u015fni\u015f, sar\u0131msak) ince do\u011fray\u0131n ve tereya\u011f ile kar\u0131\u015ft\u0131r\u0131n. Tereya\u011f oda \u0131s\u0131s\u0131nda oldu\u011fu i\u00e7in kar\u0131\u015ft\u0131r\u0131rken zorlanmayacaks\u0131n\u0131z. \u0130yice kar\u0131\u015ft\u0131ktan sonra hindinin t\u00fcm y\u00fczeyine kar\u0131\u015f\u0131m\u0131 s\u00fcr\u00fcn. Bu \u015fekilde buzdolab\u0131nda en az 2 g\u00fcn bekletin. Bu dinlendirme de etin yumu\u015famas\u0131n\u0131 sa\u011flayacak.<\/p>\n\n\n\n

3. Son olarak hindi pi\u015ftikten sonra 45 dakika kadar dnlendirin. Dinlendirme s\u0131ras\u0131nda bir \u015f\u0131r\u0131nga yard\u0131m\u0131 ile pi\u015firme tepsisine akm\u0131\u015f olan tereya\u011f ve taze baharat kar\u0131\u015f\u0131m\u0131n\u0131 hindinin g\u00f6\u011f\u00fcs ve butunun farkl\u0131 b\u00f6lgelerine enjekte edin. Is\u0131 sebebiyle kurumaya ba\u015flam\u0131\u015f etin tekrar yumu\u015fayacak ve lezzetlenecektir.<\/p>\n\n\n\n

Afiyet olsun.<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

Alican Sayg\u0131
insatagram: @alican_saygi<\/p>\n","protected":false},"excerpt":{"rendered":"

Lyc\u00e9e Saint-Benoit\u2019da lise e\u011fitimini tamamlad\u0131ktan sonra Fransa\u2019ya giderek Lyon\u2019da Institut Paul Bocuse\u2019da A\u015f\u00e7\u0131l\u0131k ve Restoran Y\u00f6netimi, Avignon \u015fehrinde Ecole Hoteliere d\u2019Avignon\u2019da Otelcilik ve Restoran Y\u00f6netimi e\u011fitimi ald\u0131m. Kariyerime Lyon\u2019da Le Sud\u2019de (Paul Bocuse) ba\u015flay\u0131p, yine Lyon\u2019da bulunan iki Michelin y\u0131ld\u0131zl\u0131 Le Pavillon de la Rotonde\u2019da devam ettim. 2009 y\u0131l\u0131nda Paris\u2019te bulunan Alain Ducasse\u2019\u0131n restoran\u0131 Le […]<\/p>\n","protected":false},"author":4,"featured_media":267,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[68],"tags":[25,50,42],"translation":{"provider":"WPGlobus","version":"3.0.0","language":"tr","enabled_languages":["en","tr"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"tr":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/arttmodernmiami.com\/tr\/wp-json\/wp\/v2\/posts\/69"}],"collection":[{"href":"https:\/\/arttmodernmiami.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/arttmodernmiami.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/arttmodernmiami.com\/tr\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/arttmodernmiami.com\/tr\/wp-json\/wp\/v2\/comments?post=69"}],"version-history":[{"count":7,"href":"https:\/\/arttmodernmiami.com\/tr\/wp-json\/wp\/v2\/posts\/69\/revisions"}],"predecessor-version":[{"id":437,"href":"https:\/\/arttmodernmiami.com\/tr\/wp-json\/wp\/v2\/posts\/69\/revisions\/437"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/arttmodernmiami.com\/tr\/wp-json\/wp\/v2\/media\/267"}],"wp:attachment":[{"href":"https:\/\/arttmodernmiami.com\/tr\/wp-json\/wp\/v2\/media?parent=69"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/arttmodernmiami.com\/tr\/wp-json\/wp\/v2\/categories?post=69"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/arttmodernmiami.com\/tr\/wp-json\/wp\/v2\/tags?post=69"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}