Rusalca
Ahhh ... how I envy you girls! I want it too!

And it's very nice to see you all!
Lind @
That is, he fried dry funchose from the package ??? Oh how !!
Shtebovich
Photo from MK from Lanchik


























































































































































































































Olga VB
Quote: Mouse

Heat the oil in a saucepan (this is deep fat), throw about half a skein of funchose there. Turn over and take out onto a napkin. Time about 20-30 seconds for everything about everything
Is it purely concrete decor or something edible?
Quote: Irina F
So yes, and I will be happy to come again, and not alone. I’ll also bring with me one of my children, who is also a passionate admirer of the Master!
Irisha, I offer a counter option: you still go to St. Petersburg, steal there, luring with honey, Ivan Srezov, and you take him to Moscow, and here we will all catch up

But seriously, Valery, will it be possible for us in Moscow to organize meetings with other chefs, with "Ivan", for example, with someone else? Well, you have a new technique, but not everyone has seen it yet, only some are teased here
MouseYulka
Quote: Lind @
fried dry funchose from packaging
Olga, here's a hocus-pocus




Olga VB, Olga, more than. We are all this decor gobbled up ate
Olga VB
Ivan Srezov, Ilya, can you ask questions?
What technique, utensils and equipment do you use in your studio and at home?
Which of these did you choose yourself, and which - sponsorship, advertising?
I have already seen the Kenwood stand, it is clearly advertising, but is it really used?
If possible, I would like to hear some assessments.
And I also, I hope, on behalf of so many members of the forum, invite you to other topics of our forum.
It will be a miracle if we can surprise you with something and even teach you something!
We have a lot of heroes of the invisible front here, and sometimes very interesting finds happen




Rusalca
I would like to see step-by-step recipes from a master class from Ivan Srezov
Shtebovich
Quote: Olga VB
But seriously, Valery, will it be possible for us in Moscow to organize meetings with other chefs, with "Ivan", for example, with someone else? Well, you have a new technique, but not everyone has seen it yet, only some are teased here

Olga, we are planning ahead, but not yet ready to announce the date and the presenter. If it works out with Ilya Isaakovich, I can’t even imagine what stadium will need to be rented so that the entire “Moscow bread machine” would fit.
gala10
Quote: S-t
the whole "Moscow bread machine"
And from nearby cities! What is it to Muscovites, but Muscovites?
win-tat
Quote: Olga VB
I have already seen the Kenwood stand, it is clearly advertising, but is it really used?
Olya, used, meat grinders and trays for loading without a new gloss, it is clear that they were washed in the dishwasher, and all the other attachments and bowls have traces of use.
Zhanik
Girls, so the dough for the pie was first kneaded by Kesha. And then the plastic stopper collapsed into the bowl. Then Ilya Isaakovich filtered the dough through a sieve so that the fragments did not get into the baking.
The site also has a schedule of the nearest MC. They, of course, are not free already ... But there is a studio in Sochi and in Samara MK the other day

the date of theLesson topicTime
04.07
2017
Master class in Samara. Inquiries by phone of the studio. 12:00 - 15:00
05.07
2017
Master class in Moscow. Inquiries by phone of the studio.12:00 - 15:00
08.07
2017
Master class in Ulan-Ude. Inquiries by phone of the studio.12:00 - 15:00
10.07
2017
Each participant, under my guidance, will cut half a chicken and duck carcass into pieces and together we will cook 5 dishes and: smoked and baked duck breast, duck leg in soy syrup, Mexican chicken breast salad and kok-o-van (chicken in red wine) from the thighs and legs. From ukti bones and chicken we will prepare a strong broth, on the basis of which we will cook green borsch with a poached egg.19:00 - 22:00
20.07
2017
Stewed turkey wing
Satsivi from the breast
Breast fricasse
Quick thigh pulp soup
Breast and drumstick cutlets
19:00 - 22:00
21.07
2017
Butter Tatar balish with salmon
Juicy uchpuchmaki with meat
Delicate lemongrass for tea
Paramashechki (Tatar belyashiks)
19:00 - 22:00


Ivanovna5
Irina F, Irish, I read it, but I assumed that the juice and fat from the duck were also added there. But if the duck was not fat (although I hardly imagine it), then everything is clear. You have to buy a duck and try
Ljna
Excellent MK, we tried so many tasty things! Very trick with funchose liked the floating pie, very interesting! tormented by one question: how to make an egg sous-vid? tell me.
I will write down the recipes and prepare delicious treats.
Lanchik
Ljna, I understand that eggs are boiled for an hour at 65 degrees. But since I was running and taking pictures along the way, maybe I heard something wrong.
Zhanik
Quote: Ljna

Excellent MK, we tried so many tasty things! Very trick with funchose liked the floating pie, very interesting! tormented by one question: how to make an egg sous-vid? tell me.
I will write down the recipes and prepare delicious treats.
Evgeniya, eggs sous-vid 65 degrees 1 hour.
win-tat
Quote: Lanchik
eggs are boiled for an hour at 65 degrees.
Everything is correct
Quote: win-tat
For sorrel soup, sous vide eggs were cooked (1 hour 65C). Everyone really enjoyed breaking them, while the shell remained completely clean inside, the yolk tasted creamy
Master class from Steba / Caso in St. Petersburg (July 1, 2017)
Zena
Quote: Samopal
Well, and dessert. Needless to say, delicious !!!
Master class from Steba / Caso in St. Petersburg (July 1, 2017)
Master class from Steba / Caso in St. Petersburg (July 1, 2017)

Oleg Well, how can you eat so deliciously !!!
You can choke on saliva!
Ljna
oh, girls, sorry, I asked the wrong question.
how to evacuate them? in the shell?
win-tat
And why should they be vacuumized, they are in a shell, no juices flow out of them ... It seems they were just lying in the pan.
Zena
Quote: Irina F
And I was returning to Ilya Isaakovich! In this euphoria, I completely forgot that I had brought him a jar of lavender honey from Croatia)
My husband and I are driving in a car, my wife sits like a knocked-down woman with a blissful smile on her face, and then my husband asks, what about honey?
I'm like a scream-turn around !!!
Well, in general, everything ended well)





Quote: Ivan Srezov
This is Lazerson.






Quote: S-t
Yoohu !!!!!




Quote: Mouse
For clarity: funchose turns ...
magic!!!!




Girls, you had a great time! envious ...
since Krasnoyarsk is clearly in flight! .. MK cannot be assembled there ..
but I looked at the photo and read everything .. as if I had been there with you .. Thank you all for the photo, for the feedback, impressions, to Chief Lazerson for MK .. Valery for making the dreams of many ladies come true ...
zvezda

HERE !!!
Tricia
Olya! Lovely! Thank you.
And what kind of cool music in the background? Whisper, plz, in a personal
zvezda
This is a salad (some of my photos) I just wanted to capture our Maestro beautifully and with music
Ivan still it HE!!!! Glad!!!




Quote: Tricia
What music is that
Nastenka !! I recorded this in Spain ... now the children will go on the air, I will ask!
Mirabel
ladies! I'm spying on you here and slowly envy you .. for good of course ...
is the Chief on the forum? !!! aaaa this is yeah
Abuse Monsieur Lazerson !!! he, IMHO, is the coolest chef to date! and what a brutal guy!
strawberry
Well, a Star is a Star! And the clip is stellar! Thank you, Olga!
$ vetLana
Olya, it turns out, when she wants, she can upload not only pictures, but also a clip
Tanyulya
Quote: S-t
Cool !!! Now let's go to the Urals!
Mira
Girls, residents of St. Petersburg, hello everyone! Nice to see you again! Thanks to the reporters, they did not forget about us, and we watched the action, even from afar. Again, I see you have jackets on a hanger in July, but such a fabulous gift! The Master himself fed you from his hand, then you will forget about the rain. How lucky you are to see Chef's work live! I can imagine how many emotions and impressions! Zvezda correctly noted that any little things performed by a professional are interesting. Is garlic rubbed with sugar, not salt? Depends on the dish, I guess. Olenka, you've got a funny "salad" in Spanish.
Cirre
Quote: $ vetLana
Olya, it turns out, when she wants, she can not only upload pictures, but also a Kli

Olya, great, but there are still no photos
Zhanik
And today I repeated funchose with broken cucumbers. The breast, though just fried on the grill. The husband is delighted. So do I. We love funchose. And for me there has always been a mystery - these are not boiled, but not canned softish vegetables in it from merchants ... Ilya Isaakovich, deep bow) I know about you for 20 years) your husband crossed paths with you at work even then. And he always spoke extremely positively about you, bearing in mind the "simplicity" of communication. Thank you!
zvezda
Quote: Cirre
but there are still no photos
Here you are (remembering) ...... I'll do the same !! Yes, there are not so many of them !!!

Cirre
Quote: zvezda
... I will do the same
waiting .. ssssss
Irina F
I brought another interesting photo)
This is what's left after boiling the duck syrup.
The Chef poured soy sauce with water into the saucepan, added sugar and everything that he boiled in the saucepan, cooled and poured the duck with this syrup. Suvidil at a rate of 68 degrees 2 hours.
Then he poured the syrup into a saucepan, boiled it, removed the foam / protein while boiling. Part of the syrup was added to rice, which was cooked in a wok with vegetables and an egg. Leftover syrup thickened into flour to sauce)
I hope I wrote it clearly.
Master class from Steba / Caso in St. Petersburg (July 1, 2017)





Ginger, onion, garlic, chili, star anise.
Samopal
I post the full video of the event. The shortened version will be later (7-10 minutes), but without Ilya Isaakovich's commentary. If anyone needs it.


Access is exclusive to members of the Breadmaker at the link above.
dopleta
Thank you, Oleg - everyone was present!
strawberry
Oleg, thank you so much! Here is a gift
Irina F
I looked through it with pleasure!
Oleg, thank you very much !!!
Olga VB
I wish someone else would record all the recipes on video with all the details
$ vetLana
Samopal, Oleg, thanks for the video.
Irina F
Olga VB, Olchik, I wrote somewhere on syrup, salad, duck, gave a reference to the pie, but in the subject everything is scattered. Modera is not here. So everything wanders in the subject)
Olga VB
Quote: Irina F
everything is scattered in the subject. Modera is not here. So everything wanders in the subject
Ugliness!
We urgently need to attach someone to the topic of the beholder

Incidentally, there is a moderator! Mashunya Masinen.
Maaaaash, and Maaaash! Run to restore order!
RepeShock

Maaaasha on vacation, let the man rest
Ivanovna5
Samopal, Oleg, thanks for the video! I looked through it with great pleasure, as if I had attended it myself.
Irina F
Yes, Mashulya is far away now))))
Let her rest, we will wait for her return!




Olga, if necessary, ask, I will write)
Olga VB
Quote: Irina F
Olga, if necessary, ask, I will write
Thanks, sunshine! I’m already making notes on the film there.
But if someone puts out recipes here in the entire form - it will be great!
And Ivan Srezov, I hope, will not mind
ginura
Samopal, Oleg, I, holding my breath, watched the video. Thank you for the opportunity to at least look at the work of the Master. I really hope that Ivan Srezov will demonstrate a master class for a Moscow bread machine.
galchonok
Samopal, Oleg, thank you very much for the video! As if I visited MK again!
Irina F
Olga VB, Ol, in order to exhibit recipes, grams / milliliters are needed, but the Maestro does not give them), everything is being prepared on a whim, the main thing is to see the process created by the hands of the Master)
You can only describe the ingredients and the procedure.
Zena
Quote: Samopal
I post the full video of the event
aaaaaaa THANKS !!!!!
Rarerka
Fuuuuh ... barely found the topic
I made funchose today. With broken cucumbers, chicken and chips
Here's what happened

Master class from Steba / Caso in St. Petersburg (July 1, 2017)
Master class from Steba / Caso in St. Petersburg (July 1, 2017)
Master class from Steba / Caso in St. Petersburg (July 1, 2017)
Master class from Steba / Caso in St. Petersburg (July 1, 2017)


No sous-vide, no cilantro, no chili ... forgot nothing Replaced with what she could Nyamka

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