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

Girls, don't throw your slippers! I wrote it down and looked, I was also embarrassed that 2 tbsp of butter ... So 2 tbsp. spoons? So I hoped that someone was more attentive. She wrote about the duck that she cooked for 2 hours in syrup at 70 degrees. Soo-vid is not present, but it might be interesting for you.

[strawberry]

strawberry, Natasha, I saw recorded)))
As for the duck, it was cooked at 68 degrees for 2 hours)

With enormous pleasure I look through photos and comments from MK. THANKS to all the boy girls for this opportunity. Your positive and enthusiasm is passed on to us. I am very happy for you and for all of us together, Mcooker: the best recipes!
And of course, I am interested in recipes, since I bought a Steba sous-vide device, and I have had a Steba vacuum device for a long time.
I would like to thank Valery once again for the tangible discount offered to MK participants.

Girls, my husband and I after the master class immediately left for distant places where there is no Internet. My apologies. You understood correctly that Juliapluss is Julia with her husband Alexander. We are in the last row next to the chief. It was cool, yes. Indeed, there was such a feeling of some awkwardness. Probably embarrassed. Only the Star was a star.

In this case, the girl between Lazerson and Tatiana is not in the list of participants, as far as I understand.
The intrigue is heating up Someone unidentified entered the ranks of the Khlebopechkins

Maybe Valera knows? He has a complete list. He wrote to everyone in a personal.
Girls, who remembers the lemonade recipe? I realized that I had to interrupt everything with a blender, strain. I remember that lime, mint, I don't remember anything further. Probably sugar? Need to boil? After all, sugar will not dissolve? But Ilya seemed to be doing ...

Flax, he didn't seem to boil anything, I saw that he poured sugar into the blender, and not a little, chopped lime, mint and punched it for a long time, maybe the sugar dissolves, because then he filtered everything through a sieve, it turned out to be a thick syrup, poured into bottles about 1/3, the rest was topped up with water. He did all this when we first arrived.

Aaa, it means only lime and mint. I decided that someone else was present. I will definitely do it and tell you. You should also try with lemon.

In this case, the girl between Lazerson and Tatiana is not in the list of participants, as far as I understand.

This girl was sitting at the table next to Ira (chipmunk).
Ira, who is your neighbor?

Natasha Natali Teo was sitting next to me. I made a floating pie - my four guys love it !!! The ice cream was also pistachio. It's very easy to do, I did it without gooseberries, just like Lazerson yesterday. I didn't have time to take a picture ... But it's delicious !!!

I made a floating pie

go first! The pie is really interesting, and even tastier with ice cream
And I liked the duck after the sous-vide, it was not fat at all, otherwise from childhood some memories of stewed duck with cabbage, and everything floats in fat, br-rr

Natasha Natali Teo.

Ahh, she was not on the list that was put up. Apparently, there was an even later list of participants.

Thanks to Ilya Isaakovich, my men's football today goes with beer with fried funchose.

[Tatyana]

and then from childhood some memories of stewed duck with cabbage, and everything floats in fat, br-r-r

Exactly, Tatyana, I am also very interested in how the duck showed itself with this cooking method, it is, as it were, fatty. The girls wrote above about the juice from the bag used to make the duck sauce. I immediately thought that he (the juice) was fat. Or I'm wrong?

[Tatyana]

Exactly, Tatyana, I am also very interested in how the duck showed itself with this cooking method, it is, as it were, fatty. The girls wrote above about the juice from the bag used to make the duck sauce. I immediately thought that he (the juice) was fat. Or I'm wrong?

Anna, these were the legs. And they are not the fattest place in the duck all the same ... I personally also liked the duck sooo much. Because I'm not very fat because of the fat (((and my husband loves this bird

And tell me pliiiz, what part of the leg is this? there is no bone. Only tender meat. I really want to repeat this part.

[Lana]

And tell me pliiiz, what part of the leg is this? there is no bone. Only tender meat. I really want to repeat this part.

Lana, I give up
I definitely had a leg)

Girls, look at the stores for duck meat. It is tender and not so oily.
I really love the duck)

I definitely had a leg)

Yeah, "like legs" I also saw)) And I thought about it ... I'll have to study the structure of the duck's body

Girls !!!! Please read my messages !!!!
I wrote about the duck in detail!
There was not juice from under the duck in the package, but SYRUP !!!
Wrote above what his CHEF cooked. And so this syrup was used as a sauce (adjusted to the desired condition), and also part of the syrup was added to the rice with vegetables before becoming the sauce!




The duck was not fat from the word at all!
Now supermarkets sell wonderful ducks, lean and small.

[Traditional October trip. This time - to Lyon. Join us]

Yeah, "like legs" I also saw)) And I thought about it ... I'll have to study the structure of the duck's body

Lana, he will soon have MK "Half and Half Chicken"))) So there is a good opportunity)

and also .... Traditional October trip. This time - to Lyon. Join us infa from the site

ehhhhhhhhh

Tour program:

Day 1 Arrival at Lyon airport. Boarding the bus. Transfer to one of the most beautiful medieval villages in France, Perouges, founded before the arrival of the Romans. Walk along real medieval streets, where each stone breathes history. Lunch. Moving to the vicinity of Bourg-en-Bresse. Visit to the Royal Abbey of Bru, a flaming Gothic masterpiece, protected by UNESCO. Moving to the Beaujolais region. Acquaintance with the production of Beaujolais wines, wine tasting. Dinner at the family wine farm. Overnight at a 3 * hotel in the Beaujolais region.

Day 2 Breakfast. Moving towards Clermont-Ferrand. Ascent on a panoramic train to the top of the Puide Dôme (altitude 1415 m). Walk up the summit for breathtaking views of the volcanic valley. Lunch at the top. Descent by train to the valley. Moving to the charming village of Saint-Nectar with a 12th century church. Visit to a cheese dairy. Observing the production of one of the most famous cheeses in the Auvergne. Cheese tasting. Moving to Clermont-Ferrand. Accommodation in a 3 * hotel in the historic center of the city.

Day 3 Breakfast. Walking tour of Clermont-Ferrand, where you will see the ancient streets, fountains, the 13th century Cathedral, built of black volcanic stone, the 12th century Notre Dame de Port church, included in the UNESCO World Heritage List. Lunch. Free time for exploring the city and shopping. Overnight in Clermont-Ferrand.

Day 4 Breakfast. Departure from the hotel. Continuation of the journey through the Auvergne. Stop in Briuda, where the largest church in Auvergne is located, the Basilica of St. Julien of the XI-XIII century, built in the Romanesque style. Moving to Puy-en-Velay, a city with a rich history, from where the Santiago de Compostella path begins. Lunch. Visit to the Cathedral, a UNESCO World Heritage Site, where many famous relics are kept. Acquaintance with the medieval center, where many buildings of the XVI, XVII centuries have been preserved. Tasting of beverages made from verbena. The production of these drinks in the city is more than 150 years old and is considered its hallmark. Accommodation in a 3 * hotel in the historical center.

Day 5 Breakfast. Moving to the Rhone-Alpes region on the banks of the Rhone, to the city of Tignes-Hermitage, on the slopes of which grapes are grown for the production of the famous Côtes du Rhone wines. Lunch among the vineyards. A visit to a wine farm, production and wine tasting.

Transfer to Lyon, the capital of the Rhône-Alpes region and the gastronomic capital of France. Accommodation in a 3 * hotel in the historic center of Lyon. Dinner.

Day 6 Breakfast.The first walking tour with a funicular lift to the Fourvière area, where the ancient Roman city was located. Visit the Basilica of Notre Dame de Fourvière, an observation deck overlooking the city. Walk through the ancient Roman city: inspection of the arena of the Bolshoi Theater and the Roman odeon. Descent to the Old Town. Lunch in one of the old restaurants where you can experience typical Lyon cuisine. Second walking tour of old Lyon with a tour of the Cathedral of Saint-Jean, ancient streets and traboule passages typical of old Lyon. Free time. Dinner.

Day 7 Breakfast. Continuation of acquaintance with the city. Walk along the Saone embankment, acquaintance with the Croix-Rousse area. Walk on a small train along Croix-Rousse. Lunch. Visit to the market "Les als de Paul Bocuse", where you can taste various delicacies. Free time. Final supper.

Day 8 Breakfast. Free time. 12.00 departure to the airport. Departure to St. Petersburg.

And I was returning to Ilya Isaakovich! In this euphoria, I completely forgot that I had brought him a jar of lavender honey from Croatia)
My husband and I are driving in the car, my wife sits like a knocked-down woman with a blissful smile on her face, and then my husband asks, what about honey?
I'm like a scream-turn around !!!
Well, in general, everything ended well)

So there was also the upper part of the leg-thigh, it is usually with fat, you need to ask those who got this part. Although there is a lot of fat in duck skin, very few people seem to eat it. In general, I do not know, I had the lower part of the leg and was not fat.
The sauce was delicious, silky, in theory, fat from the skin should have transferred there, but I did not feel it. In general, this dish did not seem heavy to me personally.
When he boiled the juice from the duck, there was a lot of foam, removed it several times, and then thickened it, simply scooping flour from the bag.
Or maybe it is because of the t sous-vide that all the fat is not melted from the skin

[Zhanik]

I don't eat duck from the word at all! For me, this type of meat is fatty. Of meat, I practically eat only chicken fillet.
So, I declare with full responsibility that the ug was absolutely not fat !!!
And yes, I got the upper leg)
If anything, I didn't eat the skin🙄



Zhanik, Natus, when I returned, he went to the store. I did not wait, but gave it to the girls-assistants)

[Zhanik]

I don't eat duck from the word at all! For me, this type of meat is fatty. From meat I practically eat only chicken fillet.
So, I declare with full responsibility that the ug was absolutely not fat !!!
And yes, I got the upper leg)
If anything, I didn't eat the skin🙄



Zhanik, Natus, when I returned, he went to the store. I didn't wait, but gave it to the help girls)

The honey is great! Thank you!

I'm afraid to guess who is even under this nickname)

The honey is great! Thank you!

This is Lazerson.

[Ivan Srezov]

For ten minutes I stared blankly at the message .... It can't be! Ivan Srezov,

This is Lazerson.

Yes laaadno)

This is Lazerson.

Hello! If this is true you, I want to say a huge thank you for MK. I have already visited you twice. I'll come again! Valeria, of course, thanks for the opportunity to visit this time!

It's like my klikuha-pogonyalovo)))



Always at your disposal)))

[Ivan]

Ivan, You have to prove it))))
Everyone can be called Lazerson, but not everyone can be.

ask questions, I will answer and prove

[Ivan]

Ivan, You have to prove it))))
Everyone can be called Lazerson, but not everyone can be

Confirmed his presence at the forum.

We trust Stebovich. Ilya Isaakovich's presence is very pleasant. Even in the form of Ivan Srezov, although this is very unexpected.

[Shtebovich]

Shtebovich, I believe!

Ilya Isaakovich, welcome to HP!

Thank you very much! Still impressed! Now I ask all my acquaintances, who is Lazerson? If they get confused, I send it .... To the Internet ... The granddaughter was offended that she did not take it with her. We will come to the MK. She lives in Gatchina, a nursing child, but catches fire.I'll give her books and hope to see you! On Sunday, a party with all the relatives - salad, pie, lemonade from me. And I immediately understood who it was, albeit unexpectedly.

[Ivan Srezov]

Ivan Srezov, Welcome!

[Ivan Srezov]

Now we are all "twice as happy". We visited the MK, and now we have Ilya Isaakovich at the KhP, he showed himself Thanks for the Master classes. Unforgettable, a lot of impressions so far, even from the June MK.
Ivan Srezov, do you collect honey? My husband and I did not know our own little apiary, northern honey is the most useful. True, for the third year we have been living practically without honey - this weather is "non-flying", but the respected master would have been scraped together "on the bottom"

Dear friends! Thanks for the kind words! As you can imagine, in my studio there are many kind people who are not indifferent to cooking. However, June 3 and July 1 were very memorable for me, because you were mega-positive and not indifferent. We were united by an excellent atmosphere created, first of all, by you and, of course, excellent technology!

And thanks to "Ivan Srezov" I bought some of my gadgets. Once upon a time, many years ago, when he was leading some program from an elite salon of kitchen furniture on Bolshaya Konyushennaya, I saw a stationary corkscrew unknown to us before - I had to buy it! And some other novelties that flashed in his hands during his work came to me thanks to him. Thank you Ivan !

[Ivan Srezov]

Now we are all "twice as happy"

Ivan Srezov, welcome to our friendly and warm company!

And behind Zhanik, MouseYulka stands ... Even is silent, encrypted. And I gave out

Well, first of all, it's really bad without badges. We met at the very beginning, but it was so fast and not all nicknames spoke. I turned my back a little already forgot And yes, I immediately rushed to the dacha, and there it was not until HP

[Larissa]

thanks to "Ivan Srezov" I bought some of my gadgets

Larissa, so I was not going to buy an electric grill, but no, after the MK acquired. I was already going to acquire a submerged sous-vid, my husband now does not want to eat other meat

For clarity: funchose turns ...

[Ilya Isaakovich]

Aaaa !!!!
I am in a dumb stupor !!!
I run into Temko, and here it is !!!!!
Our dear Ilya Isaakovich! Thank you so much for allowing me to see and touch what you are doing!
Many people asked me, well, are you really going to go to MK from Moscow?
So yes, and I will be happy to come again, and not alone. I’ll also bring with me one of my children, who is also a passionate admirer of the Master!
I am still in an excellent state of mind, remembering some snippets, interesting moments of preparation (one funchose chip is worth it!), Discussed with my husband the whole way back and ten hours of the M10 highway flew by unnoticed!

husband now does not want to eat other meat

Here I am too. And I wrote about it more than once. And not only meat, but also fish and cottage cheese. Only hands have not really reached the vegetables with fruits. And I don't cook eggs separately, only as part of a puzzle.

And you can read more about fried funchose .. It's not clear from the video

Olga, it was all instant! The chef poured butter into a saucepan, la-la-la ... Then he takes a piece of frunchoza and throws it into the hot oil. Be careful here! From there steam and rushing this frunchoza! ... He turned it over with a long fork and immediately pulled it out. All! We opened our mouths ...

Heat the oil in a saucepan (this is deep fat), throw about half a skein of funchose there. Turn over and take out onto a napkin. Time about 20-30 seconds for everything about everything