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

What can you say about the Steba SV 50 sous vide?

Yes, it's a cool thing, there's nothing to discuss here. If there is a possibility, you should not even think. It takes a minimum of space, you can do it even in a bucket (Stebowicz promised to clarify the possible maximum volume). The food turns out to be absolutely dietary, while very tasty. Let me remind you about my cheesecake again: could anyone say that it is made from fat-free cottage cheese, without a drop of oil (well, sugar to a heap)? By the way, they asked the girl's recipe - it is in my recipes called Sibcake (Sybarite cheesecake).

[S-t]

Bliiin, I envy you for your kindness. Attend a Steba master class, and even with Lazerson. This must be great !!
S-t, I remember there were many voices for Yekaterinburg - willing. When will you go to cities and towns? A?

So I envy. They promised us ... and it was not ... sorry. The Urals and Siberia are distant regions

Girls, I have a proposal: let's leave a collective gratitude from the Bread Maker on the Lazerson Culinary Studio website?

I AM FOR!

Not weird. It is just that before "quote selection" was on top, but now it has moved down. From old memory, and miss.

Now it is clear!

on the website of the Lazerson Culinary Studio, we will leave a collective gratitude from Breadmaker

I completely agree! Be sure to thank the person. The atmosphere was so naturally friendly it was amazing
Indeed, the same thing was not convenient for me with coffee, although to be honest I was the first to ask Valery to pour wine, and then Ilya to make coffee, as always, I was ahead of the locomotive. But the girls immediately supported me. It was so funny, when Lazerson asked who wanted coffee, there was a pause, then I, like the most insolent boldly asked for Latte, voices were immediately heard for me and for me. I thought now his assistant would make us coffee, and he himself got up to the coffee machine and made us a delicious drink.

so, and on July 1, where will it be?

ack, and on July 1, where will it be?

In St. Petersburg.

and he himself got up to the coffee machine and made us a delicious drink.

This was understandable for me, he not only made coffee for us. But when he began to bring it to the table, I almost fell off my chair

I was the first who asked Valery to pour wine first,

The wine was also funny. I, delighted that for once arrived by taxi (well, I don't know how to go to Komendan), I began to try it. Until it hit me that we were only taking a taxi to Nastya's house, where I left my car

[Tan,]

So I envy. They promised us ... and it was not ... sorry. The Urals and Siberia are distant regions

Tan, But let's ponder, maybe they will take pity, they will organize an MK closer to us.
Please aaaaaa.

Ksenia, we can return to the topic of MK closer to you. Probably Yekaterinburg.
But this will make sense if there are 15 members of the forum with long-standing registration. We didn't get them last time.
And if there are 5 people who wish and everything is still far from the venue, then in the end it will turn out to come at 3. Then it is easier for me to assemble a set of sous vide + vacuum generator and send it as a "play" package.
You will send it to another person in a month.



And Peter is great. They rocked for a long time, but the turnout was 100%. Thank you all for your participation and kind words.

[Shtebovich]

Shtebovich, I understand perfectly well that it may not be profitable. And I'm not talking about money more.
Of course, here on the periphery we have something different from Moscow and St. Petersburg….
People! What gingerbreads to lure you, huh? Lazerson?

Rocked for a long time

Because they did not imagine how cool and positive it is. Now you get tired of fighting off those who want to

Until I got hit

Until I asked you: "Are you in a car?"

Until I asked you: "Are you in a car?"

Exactly, it was you who hit me. And I thought it was a voice from above

And the topic for the next MK is undecided ??

I was surprised to see you with a glass. I decided to ask.

Nastena, will you write?

Sveta! Thank you for your trust, I think you overestimate me ...
I am now on the phone, I read in fits and starts. I'll be free closer to night.
I'll write a review, bring it here, look, like it or not, then I'll send it to the Culinary Studio website, okay?

Girls, dear, very glad to see you all! It's good to live in St. Petersburg! They invite you to visit, treat you like a king, and even give aprons! Thanks for the photos, everyone looks great, Ice Age is nothing to you! In the background, the clothes hanger impressed, the June wardrobe is called. Anechka cuts tomatoes with inspiration, maybe a verse will be composed? Today we will be an iceberg on the table, there is already a queue of those who wish for this action. What's the point? Is that faster? I wish you that summer has come, the summer cottage season is successful, the repairs are over, the children are not sick, the bees have worked wonderfully well. Hello everyone! We have 33, it's hot, it would rain ...

What a gorgeous master class. Just a plague: victory: What a pity that I live very far away ... I was envious.

[Mira]

Mira, Hi!



Tricia, Nastya, you write very interesting reviews! We believe in you!



I came last, ashamed.

Ksenia, we can return to the topic of MK closer to you. Probably Yekaterinburg.
But this will make sense if there are 15 members of the forum with long-standing registration. We didn't get them last time.
And if there are 5 people who wish and everything is still far from the venue, then in the end it will turn out to come at 3. Then it is easier for me to assemble a set of sous vide + vacuum generator and send it as a "play" package.
You will send it to another person in a month.



And Peter is great. They rocked for a long time, but the turnout was 100%. Thank you all for your participation and kind words.

Nah, the whole thrill is to gather in a group of like-minded people: friends: in, with an excellent mentor. Of course it's interesting to play, but here it is completely different. There are few Chelyabinsk people, and I don’t know if everyone will go. Yekatovtsev did the same once or twice.

[Ani]

The device for sous-vide-impressed! I liked the taste and structure of the sous-vide fish and the chicken breast. The egg is also super, I love these. Cheesecake Ani could be served for dessert, vashsche very tasty. I'm happy with the sous-vid,: mail1: you try it like this and it's immediately clear that it's delicious

Girls, do you know the exact recipes according to which Lazerson prepared? I don't mean salads and desserts, but sous vide itself. At what temperature, how long, what did you put in bags along with chicken and fish?

In the background, the clothes hanger impressed, the June wardrobe is called.

Helen, he seems to have changed little since the day of the St. Petersburg meetings

What's the point? Is that faster?

RIGHT The chief said so. Watch the video (Nastya posted)

The egg is super too

And about eggs there is a video on YouTube, where the structure of the yolk and protein changes with each next degree. I'll bring you a meeting here.

Poke me, pliz, in Nastino's video. At least kill - I did not find

[Ksyusha]

Ksyusha, in the middle of the message, where just links are given Master class from Steba / Caso # 548

The girls had such a great time, great, everyone's emotions are off scale. I, too, had no idea what kind of master class it would be.

[Tatyana]

Tatyana, Thank you . And then I was blindfolded, I didn’t notice.

[win-tat]

win-tat, so what prevented you from joining our company? At least we would have met.

Girls, do you know the exact recipes according to which Lazerson prepared? I don't mean salads and desserts, but sous vide itself. At what temperature, how long, what did you put in bags along with chicken and fish?

Larissa, stood open mouth, flew into one ear, flew out from the other. Galya, it seems, was writing something down.

I want to be told about the fish. I remember 2 tbsp. l. salt and 2 tbsp. l. Sahara. How much fish? For how many hours, or days in the cold? HEEELP, pliiz

so what stopped

I thought for a long time

Because they did not imagine how cool and positive it is.

[Sveta]

2 tbsp salt and 2 tbsp. Sahara

Sveta, it seems per liter of water, but how many fish - did not say

[Buttercup]

Buttercupare you sure there was water?

The su-vide temperature was 64.9 degrees! for chicken = 65, 1 hour

[Larissa]

Larissa, Fish, when we were putting it into a bag for vacuuming, I think about 300g per piece, poured a little olive oil, a little salt and a little thyme, I could not find it right away. I cooked for 20 minutes, but I did not see the temperature, but as far as I understand, he did not change the temperature on the device, and at first it was 60 degrees ... Girls who remembers?
Yes, Sveta, I remembered about water, because I was surprised that it is part of the salting.

I poured a little thyme, I could not find it right away.

Chef's seasonings:

fish 60 degrees, as I remember 1 hour. The temperature can be seen in the photo for a chicken. Because there chickens and eggs (eggs were already there) Chicken is still 1.5 hours. The difference between chicken and fish is exactly 5 degrees.

Let's try to recover, girls, huh? For a liter of water, 2 tbsp. tablespoons of salt and sugar, and how long did he keep the fish in this brine? And then I added oil, thyme and a little more salt to the bag, right? And at 64.9^about 20 minutes.? So? And for a chicken, except for an hour at 65^about, who-thread what-thread remembers? So, and Oksana, I look, has other information ...

[Larissa]

Larissa, without salt

Thank you very much for the video. I looked with pleasure. And the "oblong poop" is generally a bomb.

Chef's seasonings:

And who then considered what was there? I was attracted by this corner from the very first photos. And what was hanging on the opposite side?

[Larissa]

Larissa, the chicken is exactly 2 hours, he started with the chicken and immediately said that there was a ready-made one, lay right in the bags in cold water, wait 2 hours, it was clear there was no time.

without salt

here it is, or rather, I made a mistake about the salt in the bag, especially if the fish was salted in advance, why else salt

Girls, who wrote down the recipe?

why still salt

It surprised me too.

And what was hanging on the opposite side?

only pictures, nothing culinary
But to the left, about two meters from the spices, there was a stand with packages of coffee, Barista coffee, we were given coffee # 4, I was curious
Galya wrote down something, but it seems only sauce and dessert ..

Photo from Mrs. Adams with a sous-vide device, temperature = 65 degrees, time = 2 hours, but he said 1.5 (he had another timer on) Egg: tempera 65 degrees, time = 1 hour (I remember that exactly) ... At the expense of fish: I remember sealed it in a bag, maybe Nastya will remember further, we discussed with her (I don't want to deceive you). The chicken had 2 pink veins in the cut, the rest of the meat was white.



I noted for myself: chicken = 1.5 hours = 65 degrees, fish = 1 hour, 60 degrees, (Egg = 1 hour 65 degrees = that's for sure). But let's wait for the girls, because he said you can fish 65, but less time. and there it all depends on the thickness of the piece. Everyone asked something, and it is not clear to whom they answered, so I could be wrong. I did not want to clarify once again, of course stupid. It was also necessary to record (choose a clerk) not only for the paparazzi.



I couldn't make out the sauce in the salad, but the sauce with the fish was very tasty, I hope the girls will write. The fondant is finally a classic, there are a lot of recipes, there is all the trick in baking.

Eh, someone had to turn on the recorder on the phone

Hello everybody!

Galina wrote down the recipes for sauces, promised to lay out.

I remember about fish - 65 degrees 20 minutes. He evacuated it and laid it while we ate with enthusiasm and discussed the salad)

[Fish,]

Fish, when we were putting it into a bag for vacuuming, I think up to 300g per piece, poured a little olive oil, a little salt and a little thyme, I could not find it right away.

It seems to me that he did all this with the breast (they were looking for thyme exactly for the breast) and did not salt it at all. I also asked him, do you need salt? He replied that you can also salt, but he personally likes it better without salt.

Eh. saw Ilya ... and forgot everything. Maybe we should repeat it?
Girls cost on July 1st?

Maybe you need to repeat?

I would very much like to !!!

Girls cost on July 1st?

What did you mean? About MK?

[Svetlana]

Svetlana, Yes