{"id":251,"date":"2013-04-11T05:09:32","date_gmt":"2013-04-11T02:09:32","guid":{"rendered":"http:\/\/demo.habermatik.net\/v3\/etlerin-yumusak-olmasini-nasil-saglanir\/"},"modified":"2013-04-11T05:09:32","modified_gmt":"2013-04-11T02:09:32","slug":"etlerin-yumusak-olmasini-nasil-saglanir","status":"publish","type":"post","link":"https:\/\/demo.habermatik.net\/v3\/etlerin-yumusak-olmasini-nasil-saglanir\/","title":{"rendered":"Etlerin yumu\u015fak olmas\u0131n\u0131 nas\u0131l sa\u011flan\u0131r?"},"content":{"rendered":"<p>B\u00fcy\u00fck par\u00e7a etlerin lezzetli ve yumu\u015famas\u0131 i\u00e7in \u00f6zellikle f\u0131r\u0131nda pi\u015firme yapacaksak \u00f6ncesinde marine etmeliyiz. Ondan sonra bir tavada d\u0131\u015f y\u00fczeylerini da\u011flamak yani ate\u015fte k\u0131zartmak ve sonras\u0131nda \u00e7ok y\u00fcksek s\u0131cakl\u0131kta olmayan yani 160-170 derece civar\u0131nda bir s\u0131cakl\u0131kta olan f\u0131r\u0131na s\u00fcrmeliyiz. Eti bu \u015fekilde da\u011flayarak f\u0131r\u0131na s\u00fcrersek d\u0131\u015f tabaka etin i\u00e7erde bulunan \u00f6z suyunu ve besinlerini d\u0131\u015far\u0131 atmas\u0131n\u0131 engeller ve yumu\u015fak lezzetli bir et yememizi sa\u011flar.<\/p>\n<\/p><\/p>","protected":false},"excerpt":{"rendered":"<p>B\u00fcy\u00fck par\u00e7a etlerin lezzetli ve yumu\u015famas\u0131 i\u00e7in \u00f6zellikle f\u0131r\u0131nda pi\u015firme yapacaksak \u00f6ncesinde marine etmeliyiz. Ondan sonra bir tavada d\u0131\u015f y\u00fczeylerini da\u011flamak yani ate\u015fte k\u0131zartmak ve sonras\u0131nda \u00e7ok y\u00fcksek s\u0131cakl\u0131kta olmayan yani 160-170 derece civar\u0131nda bir s\u0131cakl\u0131kta olan f\u0131r\u0131na s\u00fcrmeliyiz. Eti bu \u015fekilde da\u011flayarak f\u0131r\u0131na s\u00fcrersek d\u0131\u015f tabaka etin i\u00e7erde bulunan \u00f6z suyunu ve besinlerini d\u0131\u015far\u0131 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/demo.habermatik.net\/v3\/wp-json\/wp\/v2\/posts\/251"}],"collection":[{"href":"https:\/\/demo.habermatik.net\/v3\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/demo.habermatik.net\/v3\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/demo.habermatik.net\/v3\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/demo.habermatik.net\/v3\/wp-json\/wp\/v2\/comments?post=251"}],"version-history":[{"count":0,"href":"https:\/\/demo.habermatik.net\/v3\/wp-json\/wp\/v2\/posts\/251\/revisions"}],"wp:attachment":[{"href":"https:\/\/demo.habermatik.net\/v3\/wp-json\/wp\/v2\/media?parent=251"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/demo.habermatik.net\/v3\/wp-json\/wp\/v2\/categories?post=251"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/demo.habermatik.net\/v3\/wp-json\/wp\/v2\/tags?post=251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}