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

[Natalia]

Natalia, well, I think, don't throw slippers on my forehead, with a good vacuum cleaner, and MV, sous-vid mona do

I just love gadgets ... Well, I love nimagu)))
I have a good friend. He loves to cook. And he does it at 5, because he also loves to eat))) So for him, apart from the classic pots, pans, boards and a knife with a simple grater, there is nothing ... He has a cooking action. Borscht is a half-day activity. He meditates in the kitchen. And to speed up or automate the process is a crime for him ... However, I still omitted it. For the sake of the morning millet porridge, he agreed ... With millet, he could not make friends normally))

[Natalia]

Natalia, well, I think, don't throw slippers on my forehead, with a good vacuum cleaner, and MV, sous-vid mona do

Can! But that's not it.

The thing is good too

Who can argue, good.
But I never found the motivation to buy.

And I had a working day today, I just got to my computer

But when he began to bring it to the table, I almost fell off my chair

Anh, and me too. His attitude towards us touched to the core!

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

(y) Come on!

And now I just non-stop acting according to the scheme "I will see everything I see" with my Sybarite. But I have a modest cartoon by Steba. And Panas, which is heated at 55 degrees, is suitable for fish. Even an ordinary mackerel at 100r / kg, not only a red fish - just a song.

[Anna1957]

Anna1957, then you need a suvid apparatus, submersible, for example.
You yourself will feel the difference in the prepared product)

[Maria]

Mariauntil I finish my damn repair completely, I can't. But in the end I'll probably buy it.

Girls, I see all the replies addressed to me! I can't answer with quotes - it's terribly inconvenient from the phone. And the computer - bye-bye.
Thinking over the review, sketching.

It seems that Valery was going to ask a question about recipes in email. form.

Lyudochka-Mandraik, the sauce was Worcestershire in the salad dressing.
Anchovies - two fillets, two cloves of garlic. I. Lazerson diluted the sauce for the salad with white wine, didn't he?

Ilya did not salt the chicken before vacuuming, only a pinch of thyme. But then, on the grill, I salted.

I was sure, for some reason, that the fish for 40 minutes in water at 60 grams ...

the sauce was Worcestershire

Exactly!

Anchovies - two fillets, two cloves of garlic. I. Lazerson diluted the sauce with white wine, didn't he?

I don't remember about wine, in my opinion this sauce was not in the rest -

fish for 40 minutes in water at 60 g ...

no, fish for 20 minutes, I remembered why - I was doing cod 300g of small files for 90 minutes here ...

[Tricia]

Tricia, I knew that you remember the name of the sauce! did not want to torment the Internet!
$ vetLana, at Shteba (multicooker) step = 1 degree.

I. Lazerson diluted the sauce for the salad with white wine, didn't he?

Yes, diluted

I was sure, for some reason, that the fish for 40 minutes in water at 60 g

true at 60 degrees, but 20 min

[Mandraik Ludmila]

Mandraik Ludmila, onions in wine were cooked, how was it not?




It was proposed to organize a joint venture on technology (who wants what).

[Oksana]

onion boiled in wine, how was it not?

Oksana, this is for the sauce for fish, but the sauce for the Iceberg seems to have been almost restored by joint efforts:
Parmesan cheese - about 100g in appearance, capers, anchovies - two fillets, two cloves of garlic, Worcestershire sauce, mayonnaise, cream for liquefaction ... what else was there?

[Mandraik Ludmila]

Mandraik Ludmila, I saw, yes I agree




Tricia, you and I would like the fish to cook longer!

Seasonings, judging by the labels, from one good company

Well? AND? What kind of firm? Or foreign and not acting for us?

Yeah, that means 20 minutes! I gave the desired cooking time as valid.
Oksana! Exactly!

Yes, there was onion in the wine - milking the sauce for the fish.

And I was talking about the sauce for the salad. Adding mayonnaise, I. Lazerson said that if it is too thick and does not mix, then you can dilute it with a little white wine.

Anya, Anna 1957, about grilled chicken sous-vide. Yes, she lost a little moisture, but it seems to me that frying is a kind of compromise for those who are afraid of pink.

Oksanchik, yeah, I remember, of course! I have the same Worcestershire sauce at home, in the exact same bottle, I love it dearly! Ilya called it "very spicy". I would say vigorous.

Hot on the heels, I bought at METRO such de capers and anchovies as in the master class. Capers marinated in wine vinegar, anchovies in olive oil. Today I made a usual salad with them - tomatoes, leaves, basil, oregano from the garden on the balcony ... damn it! Aromatic herbs and capers + anchovies - make everything a meal!

My husband just went nuts from my impudence that I pinned the salad, fondant, and a gift apron! He said that he was very pleased, but was very worried that they would not think of me as a grabber, ordered me to apologize. Girls, I'm sorry if that ....
He loved the salad, especially the dressing and the chicken, as I thought. He said that the evacuator is a cool and necessary thing. We put it in the shopping plan for the near future.
Fondant dwindled with coffee, said, why don't you do that to me ??! And I I hate chocolate and chocolate baked goods ... agreed to bake.

Sorry for no quotes!

P. S.
The spices were in large jars, I think Santa Maria. Such large banks were definitely in METRO.
All kinds of peppers, thyme, oregano, Mediterranean mixtures, etc. All kinds that the company produces.

It’s interesting: you are trying to remember what was prepared and how, but we had leaflets with a menu prepared for everyone and everything was clearly described what and how to do. For example, you have, according to some assumptions

the chicken was at 65 degrees, 1.5 hours remained

And we have chicken breast otherwise su-saw... And it was very tasty, tender even after grilling.

[There were recipes!]

and we had leaflets with the menu prepared for everyone and everything was clearly described what and how to do.

Vooot! There were recipes! At Muscovites. Which is what I told Valery. And he shrugged his shoulders.

Girls, where have you seen that Ilya Lazerson cooks according to exact recipes?
I think that when emotions subside, memory will return to us and we will all remember what was prepared and how

Olya, we are not trying to remember, we remember.
Yes, our master class had a different approach, because there was a different chef. Personally, if I had the right appliances, I would repeat all the dishes at once. And I repeat, because I tried them and saw what needs to be done and how it should be. Perhaps not the first time, but the second I will succeed in the same way. And I would have lost the leaf at once.

In Moscow time, probably, it is more and more business-like, St. Petersburg is still different in style.

This is probably because Muscovites are rational people, and Petersburgers are emotional. Here, the purpose of the MC was most likely to show the devices in action, and not to disassemble the recipes into components.

Well? AND? What kind of firm? Or foreign and not acting for us?

This is Santa Maria spice. They have been sold here for a long time (in Russia).
There used to be wow! Now there is better)

Girls, where have you seen that Ilya Lazerson cooks according to exact recipes?

I, of course, am not Ilya at all, but I also never cook according to exact recipes.
It seems to me that everyone, more or less hostesses, do this.

For a sauce, for example, a set of ingredients is enough to make it yourself.
Well, and, an approximate course of cooking, as in the case of chicken and fish.

Here, the purpose of the MC was most likely to show the devices in action, and not to disassemble the recipes into components.

Of course, for the sake of demonstrating devices! Otherwise, why would they invite us !?

Here, the purpose of MK was most likely to show the devices in action, and not to disassemble the recipes into components

Here I am about it.

He said that he was very pleased, but was very worried that they would not think of me as a grabber, ordered me to apologize.

Nastya, what are you? Yes, this is from me to him in the form of a fondant - I don’t eat sweets

[Salad dressing]

Girls, I finally got to the computer, I wrote down the recipes, spread them.

Salad dressing

Mayonnaise, grated cheese, Worcestershire sauce, garlic, capers, anchovies and, if thick, dilute with white wine. Break everything with a blender.

Fish sauce

Onion - half rings + wine - boil, then add fish broth, boil again. Throw out the onion, add cream, warm up. Take a blender to break the cream, because when heated, they flake. Dill, a little salt.

[Ksenia]

Ksenia, as I understand it, Santa Maria spices, in large jars, these are

dilute with white wine.

He later seemed to say this, and when he did, he said to dilute it with cream ... well, so ka-a-tsa

Girls!!! What a great time you had!
I look forward to our hour in July ...
I hope that your favorite chef will have an MC with us!
My submersible suvid was bought at OZONE at a discount about a year ago for a little more than 10 thousand rubles.
Therefore, I am interested in working with him, there are also specific questions on how to use it ...

See you!!!

[Lyudochka]

Lyudochka, no, the cream is only in the second recipe, in the first he himself diluted with wine



BlueOrange Svetochka, take the fotik from Olya for a meeting, and at the same time post photos of the St. Petersburg meeting

Girls, stop bothering with these recipes (all the more so all these sauces are constantly on the "food" channel, and you can probably find on the channel's website), the master showed you how to work in the kitchen - fun and easy - here is a pinch, there is a handful ..., and you "hang in grams". Had a great time, you showed us the devices and checked them out, and we have recipes here and our own moulins.

especially since all these sauces constantly appear on the food channel, and on the channel's website you can probably find

It's true, I constantly watch Lazerson on this channel, and not only him

Let's try to restore

Larisochka !! I'll go on July 1st, try to write everything down !! Only the salt is not in the water ..... but directly in the bag !! Did I understand correctly??

I wrote a letter to Ilya asking him to clarify all the recipes.
I confirm the special prices for the participants of the past MC and wait for my wishes in a personal note.

We will not change the theme of MK for July 1 in St. Petersburg.

Yes, MK in Moscow and St. Petersburg are different. They are completely different, but they are copyright and each conductor invests something of his own.

I would say so ...
In MSC there was more involvement of the participants, more action (sorry for the word), Pavel worked for the public.
There was more soul and warmth in St. Petersburg. As if we just came to visit Ilya and he prepared a delicious dinner for old friends. And in such a situation, grams and cooking temperature are not important.

It is simply impossible to answer the question where it was better. Both were delicious and interesting.

[win-tat]

win-tat, Tanya !!!!! I agree with you one hundred percent !!!!!!
First, you start to bother about all these grams / grammelets, and then you realize that this is secondary! The main thing is that the master showed how to work in the kitchen !!!
Girls! Very happy for you !!!! Wonderful MK !!! Great photo!!!
I look forward to)

Hello! You told everything so tasty and emotionally. And there is still an opportunity to get to MK on July 1. I also want to!

I will try to write everything down !!

Thank you, Olenka, if it's not necessary for me. I do something like this myself, everything else is not so important.

Yes, girls you know how to infect. I thought to do without this device, but it probably won't work. It's only a little expensive for now, maybe discounts will appear soon.

[Olya Zvezda]

I'm not a brake - I'm a slow gas! As always I thought for a long time, but they wrote me down, hurray
Olya Zvezda, See you there. We will not torment and annoy Ilya Isaakovich with unnecessary questions, will we? We'll just have a wonderful time)) He really can't always answer them.
By the way, at one time I reproduced his recipes from memory in detail. There are records somewhere. I can draw later)))

Only the salt is not in the water ..... but directly in the bag !! Did I understand correctly??

Olya, he said - in the water. It was strange to me and that's why I remembered

Hello! You told everything so tasty and emotionally. And there is still an opportunity to get to MK on July 1. I also want to!

Lana, wrote it down.
______________

July 1. MK SPb

MouseYulka
Juliapluss
strawberry
burunduchok
Irina F (2)
Samopal
BlueOrange
zvezda
Zhanik
Lanchik
ikom (50/50)

[Shtebovich]

Well, I thought that all the seats were taken and again I was late. Shtebovich, is it too late to sign up?

[Shtebovich, Valery]

Friends! I here dashed off a letter of thanks to I. Lazerson ... as I could. I'm not strong in curtsies, so what happened is what happened. I am bringing it to your judgment.

Dear Ilya Isaakovich! On behalf of the group of enthusiasts of the site Mcooker-enn.tomathouse.com, I would like to thank you for the master class on the technique of cooking "sous vide" using devices from Steba and Caso, which you conducted on June 3, 2017.
We were very pleased to visit your Culinary Studio.
To be honest, the fact that you personally received us as a guest was an incredibly pleasant surprise! Thank you very much for the sincere meeting, for the humor, ease of communication and involvement.
We, as members of the online culinary community, communicate with each other mainly on the Internet. All the more valuable for us was this meeting, where, under your leadership, we managed to expand our knowledge of culinary intricacies, as well as enjoy not only delicious dishes, cooking process, discussion of culinary and about culinary topics, but also from communication with like-minded people , brothers in a culinary hobby that has grown into a passion. I dare to hope that now we can proudly say that you and I are "on the same culinary wavelength", at least as far as the technique of making "sous vide" is concerned - this inspires us to further search for new, interesting, to hone our existing skills ...
We sincerely wish you prosperity and all your projects and undertakings!

Yours faithfully,
Forum users of the site Mcooker-enn.tomathouse.com
Responsible correspondent Anastasia B.

I wound it up there ... with punctuation marks there are doubts, look, plz, with an unwashed eye.

Shtebovich, Valery, would it be appropriate to mention our sponsor's invaluable contribution in this letter?
Let this phrase sound pompous and insincere, but you know how we are all incredibly grateful to our wonderful sponsor - the Comfort-Maximum store and to you personally for all the troubles, support, advice and constant help!

Who has any other options for a thank you letter, put it under the spoiler

[Shtebovich]

Well, I thought that all the seats were taken and again I was late. Shtebovich, is it too late to sign up?

July 1. MK SPb
MouseYulka
Juliapluss
strawberry
burunduchok
Irina F (2)
Samopal
BlueOrange
zvezda
Zhanik
Lanchik
win-tat
ikom (50/50)

[Shtebovich]

Urrrrah! Shtebovich, thank you very much !

Shtebovich, Valery, would it be appropriate to mention the invaluable contribution of our sponsor in this letter?

I do not mind, but it is better this way - "a gift from the partner of Steba and CASO in Russia" Comfort MAKS LLC "

[Shtebovich, Valery]

Shtebovich, Valery, about! Thank you! I'll fix it now .

[Shtebovich]

Shtebovich, and will you take another one on July 1? Or overkill? with some fright, at first I got into someone else's topic

He meditates in the kitchen

Cool, man found himself

Shtebovich, will you take another one on July 1? Or overkill?

July 1. MK SPb
MouseYulka
Juliapluss
strawberry
burunduchok
Irina F (2)
Samopal
BlueOrange
zvezda
Zhanik
Lanchik
win-tat
Elena-Liza
ikom (50/50)

And that's all for now.

If you still want to write in a personal. I'll make a note to myself and add if space becomes available.

[Shtebovich]

Shtebovich, ugh, I had time! Thank you very much!

[Nastenka]

Nastenka, well written I am not special in punctuation marks, I like to shove the extra ones where it is not necessary