Master class from Steba / Caso in Moscow (October 19, 2013)

[Tagliatelle with vegetable and chicken breast ragout]

Master class from Steba in St. Petersburg (June 3, 2017)

Today a master class was held from the Steba company, where some of the participants of our forum were invited.
There were 7 people from our forum, if I'm not mistaken))
We fully participated in the very process of preparing the 3 dishes. The process was very entertaining.
Cooking took place on a technique from Shteb. There were 2 types of grills, our pressure cooker Shtebochka and sous-vid Shteba.

First course
Tagliatelle with vegetable and chicken breast ragout
4 persons

Ingredients:
Tagliatelle ~ 280 gr.
Chicken breast - 1 pc.
Carrots-14 pcs.
Onions - 14 heads
Celery stalk -14 stalk
Garlic-2 cloves
Green basil - 2 branches
Grated lemon zest - 5 gr.
Olive oil - 70 ml.
Cream 22% - 200 ml.
Parmesan (grated) - 80 gr.
Sea salt - to taste Black pepper - to taste
Preparation:
1. Pass the chicken and vegetables through a large meat grinder.
They cut everything, and Marinochka worked with the meat grinder

Lisa wields a knife)


2. Pour oil into a pressure cooker bowl, add basil and lightly fry. Then put the minced chicken with vegetables. Fry lightly, stirring constantly.


3. Add cream and zest. Close the lid of the pressure cooker and select the "meat" setting for 25 minutes.

Then turn on the Frying mode, the sauce must be boiled until thick

4. Season the finished stew with spices to taste.

5. Mix the boiled pasta with the sauce, put on plates and sprinkle with cheese.

Lisa is in charge of pasta and sauce, and I mentally help)


And here we have such a yummy

Well, Duc didn't drink .... she remembers everything.

If honestly, I only remember how the apples in a large vat interfered, and everything else was in a fog under the anesthesia of the situation

[Duck breast with apple cream]

Second dish

Duck breast with apple cream
4 persons

Ingredients:

Duck breast on the skin - 2 pcs
Golden apple - 2 pcs.
Rosemary -1 sprig
Flower honey - 20 gr.
Butter - 20 gr.
Rose pepper - 2 gr.
Sea salt - to taste
Black pepper - to taste

Preparation:
1. Peel the apple and cut into a medium dice. Transfer to a vacuum bag, add oil, honey, rosemary and rose pepper. Evacuate.
2. Rub the duck breast with spices and make incisions on the skin. Fry on a hot grill until golden brown. Blot well with a napkin and vacuum as well.
The chef shows us how to make notches on the breast

I try very hard)

And the main one on the breast was Vika, her chef praised her))
Fry the breast on the Steba contact grill

Lisa is the chief for vacuum) in general, they evacuated everything stubbornly and amicably)




3. Cook apples and duck in a souvid, at a temperature of 85 C for 30 minutes.
Our apples)

Sous vide breasts


4. Beat the finished apples in a blender. Remove the duck, blot with a napkin and cut into thin slices.
5. Put the apple cream on a plate and duck on top.


It turned out tenderly and sooooo delicious !!

Well, Duc didn't drink .... she remembers everything.

Ksyusha, I came home and tell you how everyone drank delicious wine, and I hit the juice)) it's even a shame)))

Helen, boiled in a saucepan on an induction hob from Shteba) we had everything there Shtebino !!
It's so interesting to touch everything, to see in action)

Pay attention, there in the background behind Liza and Masha, there is a Steba product consultant, Valery. Very nice! And at the grill Grill pin Steba PG 4.4 there is a cup on the side, into which the fat from the melted duck flows down! By the way, Pavel Rogozhin advised to rub it into the heads so that the hair grows better!

By the way, Pavel Rogozhin advised to rub it into the heads so that the hair grows better!

Not only advised, but already boasted of positive dynamics

Girls, how much does a vacuum sealer cost? I would have started such a Wishlist, but it’s somehow boring without the Wishlist!

[Mashun]

Mashun, with a new title for you

Thanks Marin))

Girls, how much does a vacuum sealer cost? I would have started such a Wishlist, but it’s somehow boring without the Wishlist!

Yes, you need a thing)) price from 1700 to 4700)

Girls, kruuutoo !!! And what cuties you are!
Mashun, smart girl that she recorded everything !!!

Tanya, thanks)) I honestly tried))

I see that you even had someone crowned there

Girls, how much does a vacuum sealer cost? I would have started such a Wishlist, but it’s somehow boring without the Wishlist!

I almost carried it away from there, they didn't give it !!! Straight upset! Generally not so expensive, but not cheap either - 4080 is without a set of jars, and 4800 with them.

Lizonka, the queen of the ball))) well done, she did everything !!!

For fairness and a photo with Marina added
In general, most likely there were three queens, only you hid your photo with the crown

For fairness and a photo with Marina added
In general, most likely there were three queens, only you hid your photo with the crown

Duc, after all, we have everything here - the queens of the Bread Maker

Duc, after all, we have everything here - the queens of the Bread Maker

Well, they have their own kingdom there - Stebiania.
Eh, I flooded, I'm afraid I will get it from the newly-minted moderator of this section (who is not more than half an hour old - look carefully at the top or bottom of the page)

Well, they have their own kingdom there - Stebiania.

Oh, what a beautiful name !!!! Shtebania !!!!

So, let's talk about the packer in detail.

Tanya, and what exactly interests you?
There is a packer from Shteb, and there is from Proficuk.
From Shteba in a white plastic case. OtProfikuk in the plastic case + steel plate.
The pro cook has a moist function - for meat or products that produce juice, it does not absorb liquid.
Shteb has no such function.
The pofie cooks have an option with jars. I don't know at Shteb.
In general, both are good)

[Mashenka]

But she left dessert for tomorrow))

And the rest of the participants, too, for tomorrow? All such beauties !!!

Mashenka, with a new post! I wish you success in this difficult work.

Tanya, and what exactly interests you?
There is a packer from Shteb, and there is from Proficuk.
From Shteba in a white plastic case. OtProfikuk in the plastic case + steel plate.
The pro cook has a moist function - for meat or products that produce juice, it does not absorb liquid.
Shteb has no such function.
The pofie cooks have an option with jars. I don't know at Shteb.
In general, both are good)

Mash, I have experience from communicating with packers, only from our defense plant Pribor. The packer is great, but there are no packages now. I want something new and multifunctional.

It is a pity that the Shtebowski packer could not be tried in practice, it did not work. But I liked the ProfiCook

It is a pity that the Shtebowski packer could not be tried in practice, it did not work. But I liked the ProfiCook

Masha has one. I read about Stebowski, which supposedly should be sooo great.

Tanya, and what exactly interests you?
There is a packer from Shteba, and there is from Proficuk.
From Shteba in a white plastic case. OtProficuk in the plastic case + steel plate.
The pro cook has a moist function - for meat or products that produce juice, it does not absorb liquid.
Shteb has no such function.
The pofie cooks have an option with jars. I don't know at Shteb.
In general, both are good)

So I looked at their website, there is the one that was today the Vacuum sealer Steba VK 5 and there is also the Vacuum sealer Steba VK 6, but I did not find it on sale and there are functions:
Additional sealing function
Pulse mode for "delicate" products.
They didn’t let me take away the one that Proficuk, now I’m going to have a choice!
Although Proficuc saved us today, his Moist function helped out by soldering apples for the duck!

It is a pity that the Shtebovsky packer could not be tried in practice, it did not work. But I liked the ProfiCook

Not ... It worked! And on that table I documented the whole duck !!! Itself was present! I did it without any problems! It was he who was capricious with apples!

Shtebovsky seems to be cheaper from Pro Cook.

Mash, I have experience from communicating with packers, only from our defense plant Pribor. The packer is great, but there are no packages now. I want something new and multifunctional.

Look at the sizes of individual bags or the long sleeve of your packer - I ordered on ozone for myself

Look at the sizes of individual bags or the long sleeve of your packer - I ordered on ozone for myself

We must see)))

[Stewed fruits with herbs and ice cream]

And finally, desert !!!
Dish number three))

Stewed fruits with herbs and ice cream
4 persons

Ingredients:

Pear conference - 2 pcs.
Mango -1 pc.
Figs -1 pc.
Sage - 2 leaves
Thyme - 2 branches
Cane sugar - 50 gr.
Black pepper - 1 pinch
Lemon zest (grated) - 2 gr.
Biscuit biscuits (crumbled) - 4 tbsp. l.
Ice cream (to taste) - 4 balls

Preparation:

1. Fruit, peel and cut into medium / diced.
Diana Nurieva, nutritionist)

Marina cuts the mango

All fruits are sliced ​​and waiting in the wings


2. Transfer to a vacuum bag, add herbs, sugar, zest and pepper.
3. Evacuate and cook in a suvide at 90C for 20 minutes.
4. Put hot fruits in bowls, add ice cream and cookies on top.
The chef lays out the finished fruit

Lisa is serving dessert) Marina laid out strawberry ice cream)

And we got such beauty !!

Here are some more interesting photos)
Kitchen with Shteba technique, you can see the scope))


The chef explains to us how to mix the pasta with the sauce correctly)


Everyone participates)


Well, of course, then we all took pictures with Pavel Rogozhin



I would like to once again thank the representative of the company Steba Valeriy for such a wonderful master class !!

Shtebovsky seems to be cheaper from Pro Cook.

Girls, move, please ... And what is the vacuum sealer for ?! What kind of sleeve jars are there? It was so interesting to watch and read your report !!!

Here are some more interesting photos. Vikina's daughter took pictures)
Vikulya massage the duck)

We are very passionate about mixing pasta with sauce)


The chef shows the finished result) and flashes, flashes from all sides)


Vika in all her glory)

The chef shows the finished result) and flashes, flashes from all sides)

And while everyone is looking at the chef, Lizok is already tyrit puts on a plate (on the right you can see)

[Su-vid]

I would like to say my impression of the Steba brand. Until this moment, I was familiar only in absentia with Su-vid... And then I managed to see with my own eyes. Before that, I got the impression that it takes a long time to cook in it. However, the duck was cooked in just 30 minutes (after pre-grilling). Moreover, the chef said that when cooking at low temperatures for more than 4 hours, the fibers in the meat are destroyed and some processes begin there. A separate topic is apples for duck. It would seem that nothing special, but the sauce turned out to be divine !!!

I really liked the multi-cooker-pressure cooker-long cooker. A stainless steel bowl, by the way, nothing stuck during cooking, the pressure is rapidly gaining, the "frying" mode is active. And she is beautiful and monumental.

Everything has already been said about the packer. Cool thing !!

Induction hobs are smart and stylish !!

In general, the general impression is high-quality and stylish products!

We had 7 girls, but where did the rest come from? And another question, how long did it take to boil the meat and vegetable stew on the Roasting function, was the pan almost full?

And another question, how long did it take to boil the meat and vegetable stew on the Roasting function, was the pan almost full?

The stew sauce was first cooked on frying until the color changed for 15 minutes, then on Meat for another 15 minutes under maximum pressure. Practically not boiled down. Then it boiled for about 15 minutes with the lid open.

Great how!
Cool photos, cool recipes.
And where did this action take place? How many people participated, where did it come from?
Masha, congratulations on your title.
I wish you to watch, watch and not tear yourself away from the people!

[Su-vid]

I would like to say my impression of the Steb brand. Until this moment, I was familiar only in absentia with Su-vid... And then I managed to see with my own eyes. Before that, I got the impression that it takes a long time to cook in it. However, the duck was cooked in just 30 minutes (after pre-grilling). Moreover, the chef said that when cooking at low temperatures for more than 4 hours, the fibers in the meat are destroyed and some kind of processes begin there. A separate topic is apples for duck. It would seem that nothing special, but the sauce turned out to be divine !!!

Ksyusha, now opinions on the time of cooking in a vacuum often contradict. If we take the books of primary sources of sous vide, for example, Authors Jason Logsdon and Thomas Keller, then they are just supporters of the principle of "long cooking at low temperatures" in a vacuum.
Our chefs try to cook at higher temperatures and in a short time, read the works of some authors

In principle, I did not find a deterioration in taste if you cook meat at 85-90 * C for an hour

But the fact that the taste of products changes for the better than boiled or stewed in water is unambiguous!

[Tatyana]

But the fact that the taste of products changes for the better than boiled or stewed in water is unambiguous!

Tatyana, so I say that the taste surprised. I didn’t expect such tender meat to be produced in 30 minutes. Moreover, the breast, by definition, is rather dry.

And where did this action take place? How many people participated, where did it come from?

An event was held at the school of culinary arts: 🔗
There were about 20 people in total, representatives from other culinary forums, photographers from consumer magazines, a representative of an online store.

What a cool Temka! Well done, Masha! Great report! Great photos! Our girls are real beauties! And what hostesses! I have read it, seen enough, I want to sing with delight !!!

Anya, thank you for visiting Temka)) yes, all our forum women are beautiful and clever))
It was sooooo interesting and entertaining that they didn't even notice how the time flew by)

Tamara, so it's not a problem for you to buy Shteb at all) got on the car and waved to us in Russia))
Every summer we pass by Minsk with a breeze)) I love Belarus)

Here are some more interesting photos
The chef explains how much to fry duck breast


Marina, Vika and I are very passionate about the process)


Liza made friends with Shtebochka)

There are thoughts of holding a master class in Yekaterinburg, Novosibirsk, St. Petersburg. No specific date yet. If someone is interested in participating - write in a personal. The cities are written in the order of the likelihood of being carried out, that is, if, after all, the plans are destined to come true, then, most likely, Yekaterinburg will be the first.

There are thoughts of holding a master class in Yekaterinburg, Novosibirsk, St. Petersburg. No specific date yet. If someone is interested in participating - write in a personal. The cities are written in the order of the likelihood of being carried out, that is, if, after all, the plans are destined to come true, then, most likely, Yekaterinburg will be the first.

Well, here again there is no Chelyabinsk, but I have 2.5 hours to go to Ekat. I got broken again

Tanya, what's 2.5 hours) I sometimes go to the store so much in Moscow))

And Bryansk will probably never be, but I want to. If only Oryol, it takes 3 hours to go by bus, I would go ...

Tanya, what's 2.5 hours) I sometimes go to the store so much in Moscow))

It's lazy on the highway, I try not to drive alone on the highway, it's just my husband to take with me and only on the day off. And the federal highways are in this state

[Tanya]

There are thoughts of holding a master class in ... most likely, Yekaterinburg will be the first.

Oh, and if in Yekateringurg, then in what month? Tentative dates? For example, after November 20, I can skate 320 km.

Well, here again there is no Chelyabinsk, and I have 2.5 hours to go to Ekat. I got broken again

Tanya, let's hope that the stars will fall right and you can come. I'm farther than you.

Well, we are signing up for a master class!
There are many good cooks on the EKAT forums, I communicate on the local forum.

Well, here again there is no Chelyabinsk, and I have 2.5 hours to go to Ekat. I got broken again

I also got to the master class, well, almost 2.5 hours - but the pleasure is not retelling, I just flew home

More material from the scene

On one Saturday in October, the German company Steba held a master class at the P.ro.stranstvo culinary school.

INTRODUCING TECHNOLOGY

The heroine of the event is the STEBA multicooker-pressure cooker.

The graphically clear and easy-to-use control panel of the STEBA multicooker.

Grill STEBA.

The grill has two switches - time and temperature.

This is the surface of the grill.

Vacuum sealer Steba

Sous vid Steba. Sous-vide Steba SV 1 prepares vacuum-packed portioned meals at low temperatures. The technology was invented by the French. The secret of Su Vid is in a very uniform heating of the entire product: an accuracy of up to 1 degree is observed.

Sous vid Steba. For the first time we wrote about this technique last year https://Mcooker-enn.tomathouse.com/s-image/154/reviews/steba/

The STEBA induction hob is already boiling pasta water.

MENU

Tagliatelle with vegetable and chicken breast ragout.

Duck breast with apple cream.

Stewed fruits with herbs and ice cream.

Pavel talks about the menu of the day.

Everyone listens carefully to the instructions of the maestro.

The main feature of the preparation: the use of a vacuum sealer and the Su-vide technique. Prepared products are placed in bags, evacuated and languished in Su-form at temperatures below 100 & # 8304; FROM.

The main revelation of the day: languor does not take as much time as is commonly believed, but the result of efforts is fabulous dishes with extraordinary shades of taste.

Tagliatelle with vegetable and chicken breast ragout

Ingredients (for 4 persons):

Tagliatelle - 280 g.

Chicken breast - 1 pc.

Carrots - ½ piece.

Onions - ½ head.

Celery stalk - ½ stem.

Garlic - 2 cloves.

Green basil - 2 branches.

Grated lemon zest - 5 gr.

Olive oil - 70 ml.

Cream 22% - 200 ml.

Parmesan (grated) - 80 gr.

Sea salt to taste.

Black pepper to taste.

The first step in making the sauce is chopping vegetables. Vegetables and chicken breast are passed through a meat grinder.

Oil is poured into the bowl of the pressure cooker, basil is added and lightly fried. Then chopped vegetables with meat are added and fried with a multicooker with the lid open. Stirring is recommended.

Then cream and zest are added. The lid is closed, the "meat" mode is selected and the time is set to 25 minutes.

1. The sauce is already ready in the Steba multicooker. Now you can add spices to your taste.
2. The sauce is moved to the most convenient position for adding it to the tagliatelle.
3. Paul is doing a sacred thing: he adds sauce to the tagliatelle, which absorb it and saturate it with its taste and aromas.
4. With such a spoon it is very convenient to lay out the tagliatelle on plates.
5. Ready-made tagliatelle with ragout - a very delicate creamy taste in the dish.

The recipe stuck in my home - I've already cooked this dish twice. Children are delighted!

DUCK BREAST WITH APPLE CREAM

Ingredients (for 4 persons):

Duck breast on the skin - 2 pieces,

Golden apple - 2 pcs.

Rosemary - 1 sprig.

Flower honey - 20 gr.

Rose pepper - 2 gr.

Sea salt - to taste

Black pepper to taste.

Pavel teaches how to cook the breast properly: you need to cut off excess fat and make cuts in the skin without cutting through it.

Peel the apples and cut into medium cubes. Transfer to a vacuum bag, add oil, honey, rosemary and rose pepper. Evacuate. The final important touch is gluing the package, without this nothing will work.

And this is how the fruit looks after vacuuming.

The breasts are grilled until golden brown.

When the grill lid is closed, the iron breasts are fried on both sides at once.

Then they are sent to dry on paper.

Apples and duck are cooked in sous vide at a temperature of 85 & # 8304; From within 30 minutes. Finished apples are whipped in a blender, the duck is cut into thin slices.

Ready dish. The breast is very tasty, and the sauce is beyond words. He is simply unique and magical. In fact, I have never tasted such a delicious delicate apple sauce, and I'm not sure if I can repeat it at home with the same result.

CRUSHED FRUITS WITH HERBS AND ICE CREAM

Ingredients (for 4 persons):

Pear conference - 2 pcs.

Mango - 1 pc.

Figs - 1 pc.

Sage - 2 leaves.

Thyme - 2 branches.

Cane sugar - 50 gr.

Black pepper - 1 pinch.

Lemon zest (grated) - 2 gr.

Biscuit biscuits (crumbled) - 4 tbsp. l.

Ice cream (to taste) - 4 balls.

We cut fruit together for dessert.

Figs are the main fruit of this fall.

Everything is cut for dessert - already very appetizing.

Preparing fruit for vacuuming: herbs, sugar, zest and pepper were added there.

The main secret is that the package must be clean. It is therefore recommended to wrap the edges. Put the fruit gently into the bag, turn off the edges and send the bag to vacuum.

Control "gluing".

This is what vacuum-packed fruits look like.

The evacuation process was the most difficult. Everyone watches how the masters work.

The fruits are transferred for evacuation.

Pavel takes out fruits that have already been prepared for dessert and have already passed sous vide (20 min., 90 & # 8304; C).

Dessert is almost ready. The girls put it on the bowls and add a scoop of ice cream.

Dessert is served. Enjoy!

Memorable photo: Chef Pavel and cheerful participants of the master class.

The author of the STEBA multicooker cookbook is pleased: and the dishes of the famous chef were a great success.

🔗

I want to take part in a master class in St. Petersburg!