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

I remind you that I am waiting for the participants of the second Steba / CASO master class in St. Petersburg on July 1 at 15.00
Culinary studio of Ilya Lazerson, Komendantsky prospect, 3, lit. A (Metro Cash & Carrie store)



Other master classes:
Master class from Steba / Caso in Moscow (October 19, 2013)
Master class from Steba / Caso in St. Petersburg (June 3, 2017)

Good day!
Are all the seats occupied on July 1?

Judging by the weather, we will be insulated in the same way as the first group

[Tatyana]

Tatyana, yeah-yeah, jackets, boots, etc. anti-rain reinforcements
Forecast: +13, light rain, strong wind is possible, in gusts up to 14m / s

Good day!
Are all the seats occupied on July 1?

Busy.

We have returned!!!!
It is very cool!!!!!
Thank you very much to the organizers for the opportunity to get to know METROM personally !!!!!
Lazerson is unique! I personally loved))))) The girls will write their feelings later!
The menu was different.
We, or rather Ilya Isaakovich, prepared a salad with funchose and vegetables, with chicken breast suvid,
Soup with spinach and sorrel with poached egg sauteed, rice with vegetables and duck sousvide with an amazing sauce. Well, for dessert there was a floating pie in caramel sauce with ice cream!
How do you like the menu?)
Well, Ilya Isaakovich treated us to coffee and homemade lemonade!
Photos later)

Look forward to

Ilya Isaakovich talks about the composition of duck syrup.



We were told the secret to transforming rice noodles into a wonderful airy something, used later as a decor for a salad!





We were treated to such a salad)




Before starting mk we put on branded aprons, these aprons were presented to us, thank you very much!





Valera, in the background).
It was very nice to meet you!





Oleg, everything recorded photographed)




Virgos are closely following the process)

[IRINA]

we were treated to such a salad

Wow you look fantastic
IRINA, thanks for the first news from fields Master Class

I recognize the Star and Irina the chipmunk. Introduce others.

I also recognized Sveta - an orange.

Yes, but she's in profile and far away. We must see everyone in close-up)))

We have returned!!!!
It is very cool!!!!!
Thank you very much to the organizers for the opportunity to get to know METROM personally !!!!!
Lazerson is unique! I personally loved))))

Cool, great! Well done
We are waiting for impressions and photos, as well as about recipes in more detail

Duck suvid with rice and delicious sauce)

Floating ice cream pie, delicious)





There will be recipes a little later.

I hope the recipes for these miracles will be

Oh girls! I envy myself! It was so great! All the girls and boys are so positive and young! Details, recipes and photos will be posted later. These are first impressions. It is necessary that everything would settle down. Although Muscovites managed to do it very quickly.
Overeat, met, learned a lot of interesting things ...

Irina, thanks for the first news and photos from MK!
Ilya Lazerson, as always, is on top: he did not repeat himself and prepared new dishes, super! I can imagine how delicious it was!
It's nice to see familiar faces, but I also want to meet the rest. I'm waiting for a photo with a presentation of the participants

Thank you so much for the opportunity to participate in the MK! I was glad to see everyone, though I didn't recognize everyone. I think the photos will help later) the time has passed imperceptibly, positively, tasty and informative!

I join Natasha! Thanks to the organizers! Everything was wonderful, tasty, interesting! And how I liked the soup!

[Natasha]

Natasha, only soup?)))
And the duck? And the pie? 🙂

I join Natasha! Thanks to the organizers! Everything was wonderful, tasty, interesting! And how I liked the soup!

and I was late because of a traffic jam on the ring road (((and missed the beginning of the soup (((write, pliz, at least about the recipe

I really liked everything, I just don't really like soups, but this one! What I wrote down, I'll write at work tomorrow. I can't insert photos ... And also delicious lemonade! I'll go to the soup cookers, maybe I can do it in it, but for sure.

Where is photo? And where are the recipes for yummy?

People, where are the pictures? We're waiting. Oh, Galya and I are in sync. Although, if you remember that not all photos have been exhibited since June 3

[Anya]

Anya, not all the photos at the St. Petersburg meetings are inserted, I will not point my finger, but we all know who does not

[Cirre]

Cirre, Anna1957, +1
Buttercup, Luda, it remains to wait two and a half years

How do you like the menu?)

Super!

[Irina F]

Great! The menu is so interesting - super!Irina F, thanks for the first pictures from MK! We are waiting for more reports and recipes

Here is a funcheza salad. Decorated with funcheza dipped in boiling oil for a few seconds. She (funcheza) was swollen before my eyes, fluffed up. The oil has not absorbed into itself, it tastes crisp like chips. And the custard funchez salad itself with "chopped off" cucumbers. Cucumbers and coarsely chopped sweet peppers were packed in a bag. Soy sauce, fish sauce, sesame oil, I don’t remember anything else, and this bag on the table with all the dope several times. The result is a gorgeous fill for funcheza
🔗 And this is a sous-vide egg. One hour at 65 °. It turns out a delicate yolk, slightly watery white. And the taste is different than just boiled

oh, how great it was !!!
Three hours of the great magic of the CHEFA's creativity and tempting tasting of signature dishes flew by with ease and ease!
For the salad with funcheza, the vegetable ingredients were put in a bag, spices were added there - garlic pounded with sugar (!), Rubbed ginger, soy and fish sauce, sesame oil. And then - the chef pounded these bags on the table - this is the secret of "broken cucumbers" - they give their juice, soaked in sauce and become soft, savory, as if lightly salted.
a new term in salad making - broken cucumbers!

oh, how great it was !!!
Three hours of the great magic of the CHEFA's creativity and tempting tasting of signature dishes flew by with ease and ease!
For the salad with funcheza, the vegetable ingredients were put in a bag, spices were added there - garlic pounded with salt (!), Rubbed ginger, soy and fish sauce, sesame oil. And then - the chef pounded these bags on the table - this is the secret of "broken cucumbers" - they give their juice, soaked in sauce and become soft, savory, as if lightly salted.
a new term in salad making - broken cucumbers!

Light, garlic with sugar. How abrasive or am I confusing?

[BlueOrange]

BlueOrange, Sveta, and where is the photo?

oh yes, really!
with sugar
fixed ...

you

broken cucumbers!

we had a "knocked" salad, Lazerson burns

About cucumbers

I'm leaving tomorrow morning, so quickly a photo without comment. The video will post the numbers 6-7 on YouTube. Then I'll give you a link)))).
This is a general plan, from the back is our Shtebovich)))


First guests


Demonstration technique


Master at work


Spice


A little closer


Overall plan


A little more of us


As they say, no comment


Master's hands at work


Conjure woman, conjure grandfather, conjure gray bear)))


The table is still empty, but with an airy lemonade


Funchose salad is mixed




And further:
Salad


we


This is a magical funchose dish in fries


Sousseed chicken breasts are fried for color


We are all closely following the Master


This is what can happen if you are a wizard

[broken]

Also, like all MK participants, I try to "settle" my impressions. I received such a charge of cheerfulness, so much positive. Many thanks to the organizers for the opportunity to see the work of the MASTER and get acquainted with the new Su-vid technology for me!
The menu was really gorgeous, the Chef worked so quickly and at the same time naturally that it was very difficult to catch him in the frame, now he is here and he is no longer there.
And here is some history

Here we go

Duck sous-vide 2 hours 70C, the bags are sealed, but not vacuum-sealed, so that the duck will continue to be in the marinade while cooking

For the salad, cut raw carrots into strips and make broken cucumbers, cucumber slices in a bag, bell pepper, cilantro (do not substitute for parsley), crushed garlic, grated ginger juice

We crush the garlic

And now we begin to hit the table with this bag of cucumbers and other contents

But if this does not seem enough to you, then you can add with a hammer

Cooked funchose is also included in the salad, which we cut with scissors (for ease of eating)

Now you can mix it, I don't remember what was in the dressing, like soy sauce, sweet chili sauce, sesame oil and ...

We cut the chicken breast, after sous vide 2 hours 65C

And we send to the grill

And the Chef also prepared an interesting decoration for the salad - a dry slightly broken funchose, deep-fried in 3-5 seconds

Well, here's the salad

And further
Delicious? Yes very?


Preparation for soup, the soup itself did not take off because it quickly disappeared


Duck (legs and breast) after suvid, before being sent to the convection oven


We spread the rice with vegetables. I often do this at home. (In the sense of only rice with vegetables, and not everything else)


Duck before serving








Well, and dessert. Needless to say, delicious !!!




Well, and finally, hugs with Lazerson




I will also post an audio recording, there are all the proportions and comments of Ilya Isaakovich.

It was a holiday of gourmand and the acquisition of new knowledge. It was very pleasant to meet "old" (from the March meeting) acquaintances and find new ones.

In the center is the Moscow guest Irina F.


In the center is a rice side dish.

Ilya Isaakovich shows the evacuation process.


Two stars.

Some more photos

For sorrel soup, sous vide eggs were cooked (1 hour 65C). Everyone really enjoyed breaking them, while the shell remained completely clean inside, the yolk tasted creamy

The lemonade is really sooo delicious



Prepare a side dish for duck, freeze carrots + peas fried in a wok

Add boiled rice

And drive 2 eggs onto the edge, mix

Duck after sous vide, cooked under the grill in the oven

The chef shows how to arrange a ready-made garnish for serving

The chef prepares the sauce (broth + flour ...?)

And finally ta-da-da ...

For some reason, the process of "beating" cucumbers reminded me painfully a scene from "Love and Doves", where Gurchenko talks about a psychic (sorry)
And then with his bare hands, without any sharp objects, he parted it.
The skin parted by itself. "Does it hurt you?" - asks.
"No, very good." He took out the insides and into the basin.
There he washed them, almost with a brush, rinsed. - Yeshkin cat!
Bastard! And all that hurt - in the trash bin!
Why can't our guys do that?
This is specific Filipino medicine.
- Yeah ... Is this woman alive? - How still alive! Feels great.
True, he does not recognize anyone. For some reason, the memory was knocked off.
But it is not the result that is important, but the process. - I see.
- I have not tired you? - No, what are you!
I wouldn't have learned so much in my entire life.

Guys! How glad I am for you!
Thanks for the reports! Very interesting!
In the photo I recognize Natasha Zhanik, Ira chipmunk, Olya Zvezda, IruF, Natasha Strawberry, Sveta Apelsinchik.
And the rest of the participants? We don't know where who is! Well, introduce us, plz, the rest.

Girls, boys, but you at least sign who is who. We do not know half of the citizens of St. Petersburg, we do not know each other, at least we will meet in absentia, for the future

Nastya

Dessert was amazing, floating cake with a scoop of ice cream

Put the dough in a mold with syrup and send it to the oven

Spread the finished cake with a spoon


For good memory


And this is me

First they made me laugh, and then they took a picture

[win-tat]

Girls, boys! Thanks for the reports and photos. How interesting and tasty it was, such a menu

... but at least sign who is who.

+1
behold win-tat, Tatyana , very nice to meet you, even in absentia

[win-tat]

And this is me We are with win-tat, Tatiana, arrived together. Yesterday we saw each other for the first time, but as if they had known each other for a long time. They drove there all the way, and back, under the impression, they talked only in interjections



First guests
(photo and comments by Oleg)



Her. The first were Muscovites. They arrived at one o'clock. The closest to them to go

Sure sure!!!!
My husband and I were the first to pinch, by the hour)))
I was hurrying him, let's hurry, so as not to be late!
We went to the studio, I see, there is no one of ours! We wait. Ilya Isaakovich is already conjuring over the staff there! There are two minutes left until an hour and there is no one! I decided to run to the forum and clarify the details. Aaaa !!!! We are by three o'clock! - I say to my husband))))
We left home, since we had to go for 10 minutes.
Well, then we returned to the appointed time
Friends! I am still euphoric! All the time my husband and I return to the discussion of microns, remember the details, details, wonderful participants, our inimitable CHEF !!!!
Once again, many thanks to the organizers for such a generous gift!
Getting to Lazerson was my dream! And here we also saw the work of a wonderful technique.
Now, quite calmly, my husband will buy me both a suvid and a vacuumator, because he saw the operation of these devices, and, most importantly, tried the result of this work!
His duck was impressed)
And I want to add that Ilya Isaakovich would not have been Lazerson if he had not changed the menu! It did not repeat itself, even for Valery (our organizer) it came as a surprise!
Taking this opportunity, I want to thank Valery again for a wonderful day, for a personal acquaintance, now we know who is behind the nickname s-t
I also express my gratitude to Valeria's assistant, I really hope that we will see a wonderful overall photo)
I also want to say warm words to Ilya's assistants, always on hand, ready to submit / bring / replace devices / answer questions! Thank you!
And, of course, it was sooooo nice to meet our St. Petersburg forum users)))
It is a pity that they talked very little, before the beginning there was no time, all the aprons were tried on, and after that, in my opinion, everyone was a little euphoric and, indeed, could only express themselves with interjections!
By the way, I filmed the process of making broken cucumbers, if someone tells me how to put the video, I'll do it!

It was also very interesting to see how funchose dipped in boiling vegetable oil swells and becomes a salad decoration, such as a large number.

[burunduchok]

burunduchok, Irisha, aha! I have already taken this trick or, as the AI ​​trick for adults said, adopted for decorating oriental salads!
I have a video of cooking)

Hello everybody!

I also express my gratitude to Valeria's assistant, I really hope that we will see a wonderful overall photo)

Are you talking about me? Nice, thank you!)) But I'm not an assistant. I am a longtime reader of the forum and a fan of Steba. And I have nothing to do with their work. And I'm also fond of photography, that's why they probably thought so. And many thanks to Valery and Ilya for such a holiday!
I join the delight of the rest of the MK participants. That was great! Fascinating and informative. It's delicious, mmm ... I took pictures and listened to recipes. But alas ... I am now waiting for the recipe of that very cake from more attentive than me. Here's a dumb thing. And the main thing is easy. Well, salad, soup and duck are just masterpieces. Who wrote it down - share))
Well, I will definitely post a photo. Now I'm downloading them .. A little patience