Sunday, December 26, 2010

FIRINDA HINDI

Yilbasi ve ozel gunlerde soframizi susleyen hindi pisirilmesi en kolay yemeklerden olmali bence.  Puf noktasi pisme suresi.  Ben her zaman icini doldurup uzeri kapali pisiriyorum. 
Uzerine surmek icin:
1 limon suyu
1 cay bardagi siviyag
Kirmizi biber veya tavuk sosu biberi (kizarmasini saglamak icin)
  • Yag ve limon suyunu karistirin. 
  • Kullanicaginiz tencerenin altina, Hindinin arka tarafina surun
  • Hindiyi tencereye yerlestirin.  Uzerine yag ve limon karisimindan surun.
  • En ustune kirmizi biberinizi serpin
  • Aliminyum folyo ile kapatin
  • Agirligina gore pisirin.  Son yarim saat suresinde uzerini acin (kizarmasi icin)
  • Firindan cikarttikdan sonra 1/2 saat bekletin ve kesin.
                                                            Pisirme suresi (Saat olarak)
Agirligi (Kg)                    Uzeri aciksa  (325 derece)             Uzeri kapali ise (350 derece)
     2 - 4                               3 1/4 to 4                                              2.5 to 3
     4 - 5                               4 to 4 1/4                                              3 to 3.5
     5 - 6.5                            4 1/4 to 4.5                                           3.5 to 4
     6.5 - 7.5                         4.5 to 5                                                 4 to 4 1/4
     7.5 - 9                             5 to 5 3/4                                             4 1/4 to 4.5
       9 - 11                            5 3/4 to 6.5                                           4.5 to 5


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