Cirre
Quote: Mrs. Addams
got hooked on the TV channel "Food", looking at a couple with a cat

Let them look, then steam and cook
SoNika
Mrs. AddamsBye everyone
Mrs. Addams
Quote: Cirre

Let them look, then steam and cook
And so, mmm, they cook (I'm still at work)
$ vetLana
I don’t remember about the "cherry on the cake" for the fish or not? Each fish had three pink peppercorns. (You can see it at Gali's)
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Irina F
Cirre, Galyus, and where are we, rarely visiting?
zvezda
Here ... Pebble !! I join the question: sk-izm: Where do I rarely go ??? Our Temki are just different
Zhanik
Quote: zvezda

Here ... Pebble !! I join the question: sk-izm: Where do I rarely go ??? Our Temki are just different

Girls, it's me, I got into your list and messed up the statistics (((Zaregina has been for a long time, but I have been raids)))
Cirre
Quote: zvezda
Where do I rarely go?
Well, I'm not talking about everyone Inga, 2 Natasha, they don't often write in Temko
galchonok
Nastyusha, a good review turned out! I went to write to you in a personal message about what you asked.
Mrs. Addams, the pictures are cool!
Shtebovich
Caesar salad


200 g Romana salad (Romaine)
4 slices of white bread
20 g grated parmesan
1 tbsp. spoon of olive oil
1 chicken fillet, boiled in tech. 2 hours in vacuum at 65 C

Sauce

¾ glasses of thick mayonnaise
1 clove garlic, peeled
juice ¼ lemon lemon
20 ml Worcester sauce
30 g grated Parmesan
1 teaspoon of capers

Rinse the salad, dry and pick with your hands. Prepare the sauce - use a blender to process all the ingredients for the sauce. Cut the bread into cubes, drizzle with butter and fry in the oven. Mix the salad leaves with the sauce with your hands. Serve the salad with croutons, slices of grilled chicken fillet and sprinkle with Parmesan cheese.


Fish


8 servings

Soak the fish (salmon fillet) in salty-sweet water (2 tablespoons of salt and sugar per 1 liter of water) for 30 minutes, rinse. Pack in a vacuum bag. Prepare the sauce: Boil 1 onion in ¾ glass of dry white wine until the latter thickens, add 1 glass of fish broth and boil hard. Remove onion, add 1 cup 20% cream and boil until thick. Beat with a blender and add chopped dill.
Serve with mashed potatoes and sauce.



Chocolate fondant

1. Egg 3 pieces
2. Sugar 100 g
3. Chocolate 100 g
4. Oil drain 100 g
5. Flour 60 g
6. Cocoa 1 tsp
7. Warm espresso 1 serving

1.1 + 2 stir
2.3 +4 melt in a water bath
3.5 + 6 mix
4.mix everything

Pour into tins, greased with butter and sprinkled with cocoa. Bake for 5 - 8 minutes at 190 C or until cracks appear.


galchonok
Valery, thanks for the recipes!
slmsveta
Valery, thanks for the recipes. If you remember, write how long it will take to "see" the fish and at what temperature
Shtebovich
Svetlana, I don't remember.

Announcement on the website of Lazerson's culinary studio.
06/06/2017 Filming of the program #Thank youchef. 5 seats per row. The cost of 1 thousand rubles.
Advance payment only.
12:00 - 15:00 or 15:00 - 18:00
SoNika
Shtebovich, Thank you
win-tat
Shtebovich, thanks for the recipes!
Quote: S-t
5 seats per row.
Quote: S-t
12:00 - 15:00 or 15:00 - 18:00
A very interesting offer, but working hours, not to get
Light-Lana
Shtebovich, thank you!
Mandraik Ludmila
Shtebovich, thanks for the recipes
Ksyushk @ -Plushk @
Quote: S-t
#thankschef
Today, while I was cooking, I watched videos. 1.5 hours flew by and did not notice how. Girls, look at your leisure. Easy, funny, at ease. The real Lazerson without cuts.
Stafa
Thank you for the positive, for the many photos and for the discovery of the fish in sous form. Before that, I did not dare to do it, but after reading the rave reviews, I decided and did not regret it. The taste was amazing.
lega
Who was at MK, remember Lazerson said that you can see two dishes in one package at once? First, vacuum, say, the breast, and vegetables in the upper part of the bag, so that there is immediately a full-fledged dish with a side dish and stored in this form until the desired moment.So either I misunderstood, or how is this possible? After all, in order to evacuate a bag you need the edge to lie on a certain line, then how to vacuum the bottom of the bag?
Mandraik Ludmila
Quote: lga
how to evacuate the bottom of the bag
And exactly, only if you fold it above the vacuum line, but will the vacuum machine seal the double layer of bags
Air
It turns out that we have such interesting events in St. Petersburg, it's a pity I learned late
Tricia
So, if there are no more requests for the letter, I make adjustments and send it to the address indicated on the website of the culinary studio in the "Write to the chef" section.
Or do you need to forward it to a different address? Which one?

Valery, maybe you know the current address of Ilya Isaakovich, where it would be appropriate to send our letter?
Shtebovich
Anastasia, you can send it to the address indicated on the website. He is alive". They answer me from him.
Tricia
Thank you very much!

I sent a letter of thanks
Anna1957
Quote: lga
First, vacuum, say, the breast, and at the top of the bag, vegetables,
I don't really understand, because the breast needs a temperature of 643-65 degrees, and for vegetables - at least 80. At 65 they will be raw. Then they must first be cooked in the microscope, but then the meaning is somehow lost.
And it is technically unclear how to seal the package in the center. And you can just do it in 2 packages. I somehow immediately thought that this was not my option, and therefore I was not particularly interested in the details.
Light-Lana
Quote: Tricia
I sent a letter of thanks
Well done, Nastya! Thank you so much!
SoNika
People, and who knows about the sous form of Profi Cook 1126?





Anna, I think, first solder one, then leave more films and solder the second product ... you need to conduct an experiment ... but why, if you can solder different ones in 2? Apparently I'm not catching up with something
Mrs. Addams
Quote: SoNika

People, and who knows about the sous form of Profi Cook 1126?
Yes, I'm also interested - I didn't find anything about him on our forum
SoNika
Mrs. Addams, judging by the description

not inferior to the staff, annoying that there are no reviews.

Mrs. Addams
Continuation (as everyone carefully watched, listened and discussed)

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





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




Tasted:







Drank coffee:




Tricia
Friends! Received a response from I. Lazerson.
I quote:
"Anastasia, hello!
Thank you for your kind words. Always at your disposal.
Best regards, IL "
eye
Anastasia, what a lovely ...
Mrs. Addams
Smoothly moving on to the photo with the hospitable I. Lazerson


$ vetLana
Tricia, Nastenka
Light-Lana
Girls, but I'm thinking ... Lazerson was thanked - well done. And who organized for us MK, Lazerson, super-duper aprons, finally?
How and who will we thank for this? Shtebovich, firms ...

Mrs. Addams, Arina, thanks for photos. We can already collect a whole album!

eye
S-t, Shtebovich, and in Moscow Lazerson is not planned?
I would come
Ivanovna5
Hello everyone! Oksana here apologized that the latter joined the discussions after the MK, but I "outdid" her, alas. I follow the topic, read and review everything, and even mentally answer, but there is a catastrophic lack of energy and time to write. Huge thanks to all sponsors, organizers, Shtebovich-Valery, the owner and performer of MK I. Lazerson, and of course, all the participants for the wonderful performance, for the warm, friendly and relaxed atmosphere, for the opportunity and pleasure of personal participation! It was informative and delicious!
And how many photos! Girls, thank you all for re-experiencing positive emotions!
Giraffe
Tricia, so what's up with the mashed potatoes? Digest or what?
galchonok
Arinochka, thanks for the next "portion" of photos!

It's so cool to look at myself from the outside, I copied it to my album


Quote: Tricia
Received a response from I. Lazerson.
I quote:
Nastyusha, great!
Tricia
Quote: Giraffe
Tricia, so what's up with the mashed potatoes? Digest or what?
Giraffe, Tatiana, according to I. Lazerson, it does not matter at all! It was on this occasion that he offered to bet on a box of cognac: he said that he would make mashed potatoes from overcooked and normally cooked potatoes, and if we could figure out which one where. Thus, overcooked or normally cooked potatoes are not important for mashed potatoes. One of the videos contains part of the answer: it is important not to overexpose if the potatoes are baked.
Light-Lana
Quote: Giraffe

Tricia, so what's up with the mashed potatoes? Digest or what?
Lazerson claims that it is impossible to digest potatoes intended for mashed potatoes! That is, no matter how much you cook, it won't affect the taste! Here.
So you can cook at any time. So it is said. We put the potatoes and do the rest until your hands reach the potatoes.
And I am against. I believe that at least some vitamins can be preserved if cooked exactly until tender.




Oh! But I didn't see that Nastya had already answered the question ...
It's just that Ilya wanted to argue with me about a box of cognac, when I was surprised that the potatoes were still being boiled and boiled from the very beginning of the MK!
Anna1957
Quote: Light-Lana
at least some vitamins can be saved,
Controversial opinion. If vitamins are destroyed by boiling, they will still be destroyed when cooked. And if this does not threaten them, then all the more the cooking time does not matter. And then it was about the taste of the resulting dish, and not about its usefulness. For example, I really liked the fact that he did not try to teach us about life, going beyond his competence, which is what famous people often sin.
win-tat
The vitamins in potatoes are contained in the peel, therefore, if we want to preserve them, we wash and cook the tubers unpeeled, but then this is no longer for mashed potatoes. And in peeled potatoes, even boiled according to all the rules, these vitamins will no longer remain or will be negligible, since + 10-15 minutes will not give a difference
Light-Lana
Quote: win-tat
+ -10-15 minutes will not help business
Yes, here the potatoes were boiled for probably an hour!
win-tat
Svetlana, yes, boil for at least 2 hours, there will be no difference, vitamins from peeled vegetables turn into water during cooking, and when boiled they are destroyed
Bottling
SoNika, I have such a su look. If you are interested in any questions, then you probably need to go to the profile topic.
Light-Lana
Tatyana, the fact is that I can smell a peculiar smell of overcooked potatoes. I do not like him. That is why I try to cook only until tender. I don't know, maybe I have such a sensitive nose ... I just love potatoes, I can't live without them!
Light-Lana
Quote: Anna1957
It would be nice to be more specific - what vitamins we are talking about
In Soviet cookbooks, I remember, it was written that there is a lot of vitamin C in potatoes, and in order to preserve it as much as possible, you need to cook it only until cooked, and always with a closed lid.
I'm so used to it. So both mom and grandmother cooked! Of course, now other studies have appeared, probably ...
Mandraik Ludmila
Girls, my husband and I decided on Steba - submersible sous-vide, I want fish at 55-56 degrees, but my multi does not give such a temperature

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers