zvezda
Girls!!! I made both duck and rice and eggs and lemonade !!!!!!! : girl_dance: Tasty .... no words! The duck turned out ... well, not bragging at all: girl-yes: even softer (I really bought a Belarusian duck) ... my skin turned out to be very delicate. Instead of star anise, I added orange slices to the sauce ... it turned out to be such a cute !!
General conclusion !!Thanks to Maestro (big) and Valery for sous-vide
Stebovich
Olga, bon appetit. It's good when you like everything.
Irina F
zvezda, Olya !!!!
And show ???))))))
We want to see this culinary bacchanalia
Anna1957
In my presence, Fugasca tasted eggs - quite poached, I can confirm. I personally butchered the duck, plucked the feathers with tweezers, but I did not see the result - I had to leave on business. I can't say anything about lemonade
zvezda
As that photo is not very ... (n) and lemonade ... well, it is lemonade, I didn't even think about taking a picture
li.konfetka
Girls, hello!
I am reading you from under the bushes, I would very much like to get to a master class in Moscow.
Take me please
$ vetLana
li.konfetka, Lilia, this should be written to the Moscow MK.




Over here
Master class from Steba / Caso in Moscow (October 19, 2013) # 386




Girls and boys, have you seen?
Master class from Steba / Caso in St. Petersburg (October 21, 2017)
Ilya Isaakovich has a free Saturday (October 21, 2017)
So far, it has been booked for us and you can organize an MC, but already on a paid basis.
Participation fee is 3500 rubles.

MK will take place if we recruit participants.
While we are focusing on 15-20 seats. (Min.-max.)
li.konfetka
Thank you
zvezda
Lilichka!! Let's sign up !! : girl_dance: Infected with another toy ... su look (like me) !!
li.konfetka
Already signed up here here
Almost ripe for him, now I would like to see and try
Mandraik Ludmila
Lily, you will not regret, I just vacuumized, pig tongues, a roll of turkey fillet with suluguni, bacon with smoked paprika and bacon with liquid smoke, we also need pink salmon with liquid smoke, tomorrow I will sous-see most of the vacuumized, in a cartoon and a submersible device
li.konfetka
Oh wow ... treat us a little later
A multicooker is a whole park at home, it remains to decide on a vacuumator and you can try.
Mirabel
Mandraik LudmilaThat's what it means to have attended a master class with the chef! maybe .. when there will be time and from here fill out something with a recipe?
Mandraik Ludmila
Vika, Lily, I will treat and arrange everything, but as I already wrote - later, we are leaving for a week to Seliger, so I am making tasty things for my friends and myself
Mirabel
Buttercup, Have a good trip!
burunduchok
Attending the master class was not in vain: the sous-vide and the vacuum cleaner were purchased (as gifts to me on the other hand). While experimenting.
But that's not the point now. On Tuesday I attended Lazerson's master class on Caucasian poultry, that is, Georgian, Kabardian and Armenian turkey chicken dishes. And Lazerson advertised sous-vide technology: he said that you can throw out the refrigerator, and on Sunday prepare 14 bags of sous-vide food and freeze them in the freezer. Then remove as needed and heat in a saucepan with boiling water.
Master class from Steba / Caso in St. Petersburg (July 1, 2017)
This is the preparation of a chicken leg in sour cream sauce (not included in the program, but it was shown).
Master class from Steba / Caso in St. Petersburg (July 1, 2017)
Master class from Steba / Caso in St. Petersburg (July 1, 2017)

This is what we were taught to cook, namely satsivi, chakhokhbili, Armenian chicken in dogwood sauce and geblige.
Master class from Steba / Caso in St. Petersburg (July 1, 2017)
Cirre
Irochka, great. I love chakhokhbili, but rarely began to do something
Rick
Irina, give recipes and secrets!
$ vetLana
burunduchok, Irisha, how do you like Lazerson! Soul relatives.
Did you like the MK? How many people were there?
burunduchok
MK was good, I was at Lazerson's third, first in November last year I had a luxurious MK dish with wine - first Ilya Isaakovich cooked mulled wine, then cooked duck in sauce with port wine, chicken in sauce with wine, fish in the dishwasher !!! cooked in modern champagne, mashed potatoes in three colors. In general, yummy. The second time I went with KhP to study sous-vid and now I'm on a bird. There were more people this time than in the previous 23 people.And there were many males - from a boy (with his mother) about 10 years old to "grandfather" who was with his wife. The rest were one at a time, about three.
Anna1957
Quote: burunduchok
fish in the dishwasher !!!
I only read, but did not see and did not try.
burunduchok
A very tender and tasty fish is obtained. Now I understand that in sous-vide you can also do this. The point is that the temperature is 55 degrees. And so it is evacuated and put into the dishwasher for gentle care.
Anna1957
Quote: burunduchok
The point is that the temperature is 55 degrees. And so it is evacuated and placed in the dishwasher for gentle care.
Well, theoretically, this is understandable. Only economically it is hardly profitable, in comparison with the same Shteba. But for fun, like square eggs - why not?
Mandraik Ludmila
burunduchok, well done! Very interesting! Su-vid in PMM, this is certainly CHIC! Lazerson in his repertoire.
Quote: $ vetLana
Irisha, how do you like Lazerson!
I totally agree, you look very harmonious
Mandraik Ludmila
The famous chef and TV presenter Ilya Lazerson supported the "Relay of Professionals" project of the "Give Me Wings" charity foundation, about which Fontanka has already written, and held a master class for children from orphanages. The guys are mastering the profession of a cook at the Industrial and Construction Lyceum.

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

The goal of the "Relay of Professionals" project is to acquaint children with successful, passionate people, so that teenagers have an incentive to learn, get a profession, and achieve results. In their environment there are almost no such successful and in love with their work ... They have no one to take an example from, no one to look up to. That is why these meetings are so important for them.

Ilya Lazerson responded to the request for a master class immediately. Despite his busy schedule, despite the fact that his schedule is actually scheduled for six months in advance, he found time for the wards of the foundation and prepared very carefully for this event. I thoroughly discussed the menu with the staff of the fund, asking in detail what the guys eat and what they don't. And he offered to cook familiar and familiar dishes, but with nuances that will become a real discovery for the children.

For example, how do you make green pasta? Before meeting in the culinary studio of Ilya Lazerson, the guys were sure that with the help of dyes. But it turned out - with the help of spinach. By the way, the conversation about how color appears in dishes turned out to be fascinating for future chefs. They now know that both green pasta and red cake do not need to use "chemistry" at all. And of the tasks that they performed under the guidance of the chef, most of all they liked to make pasta on special machines. "Everything is grown up here!" They said with admiration.

We had time to cook and communicate. The chef was curious why each of them chose the profession of a cook (the answers, by the way, sounded different, for example, someone dreams of feeding their future wife delicious breakfasts). And his young students were interested in how to achieve success in this profession, when and why it makes sense to work "for food", how to grow up to demand, fame and high salaries.

Ilya Isaakovich answered sincerely, in detail, with humor. He also spoke about his colleagues - successful cooks, graduates of orphanages. He promised to introduce the guys to one of them - his friend who lives and works in St. Petersburg.

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