kavmins
oh, how many more wonderful photos !!! Thank you, girls, for posting wonderful pictures, just how I visited this wonderful and very warm and delicious holiday with you !!!!!)))
julia_bb
Masinen, Masha, how many eggs did you cook at once? Did you submerge sous-vide? What is the height of the pan for it + -?
kavmins
girls, can you cook such eggs in our pressure cooker? Then just put them into the water and that's it?
Irina F
And I came to sing praises to the Master, and Valeria and Irina, and the culinary studio !!!
Everything is wonderful and wonderful as always!
I met with pleasure our girls)
The atmosphere was relaxed and chatty, and also deliciously delicious and wine-singing)))
The chef is cool, however, as always! The dishes are amazing, the technology is wonderful.
Once again, many thanks to our Valery for the opportunity to visit such a holiday !!!




kavmins, Marina, and they are simply lowered into the water in a suvid!
Cook for 1 hour at 65 degrees, then the yolk will be creamy!
kavmins
Irina F, Irishka, thank you, I need to make these eggs today - such seductive pictures !!! I love soft-boiled eggs so much, I really didn't know that you can see them like that ..)))
$ vetLana
gala10, Checkmark, a special thank you for the photos and captions
Mirabel
oooh what a party you had !!! all beauties and clever girls !!!
girls! tell us in more detail how the duck breast was prepared.
gala10
Vika, first the vacuumized fillet was cooked sous vide for 1 hour 40 minutes at 80 degrees.
Master class from Steba / Caso in Moscow (September 30, 2017)
Then grill, in my opinion, level 5 for minutes 3.
From the drained liquid that was released during the sous-vide, the Maestro prepared a sauce. You should ask Oli-Oroma for details about the sauce, she wrote everything down.
Bul
And I also forgot to thank those who made such wonderful badges for us, this greatly facilitated communication and at the same time received an autograph for it from Ilya Isaakovich.
So, thanks a lot !!!
Irina F
about duck sauce
Boil duck sauce with red wine and onions, add salt, wine vinegar to taste, make a ru from butter and flour, thicken the sauce with it.
gala10
Badges did Elena-A.lenka, for which many thanks to her! Indeed, communication with them has become much easier.




Quote: Irina F
about sauce
Irish ... I remember I threatened to write everything down, and you immediately said that it was unrealistic. Well ... and the result: everything is deafening ...
Irina F
I also wanted to say that I was surprised by the red cabbage confiture !!! Didn't expect such a balanced and delicious taste! The chef conjured over her - added sugar / salt, wine vinegar, ginger - all this feels like, no grams! And everything is so balanced, neither subtract nor add! Here's how he does it ??? !!!!
In a word, Master!
gala10
Quote: Irina F
Here's how he does it ??? !!!!
Eh ... for this you still have to be Lazerson ...
Natusya
Quote: Kokoschka

Girls can’t understand anything I’m trying to insert a photo and nothing works, the embed code does not appear as before ... how to insert
Lilechka, hello
Click on the picture button and that's it, it's in your memory. Then paste with the right mouse button.
WAITING FOR PHOTOS




Here's who would explain to me how to look at someone else's gallery
Masinen
Quote: julia_bb

Masinen, Masha, how many eggs did you cook at once? Did you submerge sous-vide? What is the height of the pan for it + -?

I cooked 6 pieces with an immersion sauvid. Yesterday they cooked at 65 grams, and I decided to cook at 63 grams, I really liked it. Mom checked it out, she only showed a picture to her husband))
Milking suvid using a bowl from Kenwood 7 liters.

On the duck, Lazerson said that at MK he cooks at 80 grams, maybe, many do not understand the rosy duck or with blood.
In general, it must be cooked at a low temperature, 60 grams, or even lower)

A.lenka
I will write everything that I remember from the recipes. The girls will add.

Hollandaise Egg Sauce Benedict.9
Beat the yolks in a blender glass, add melted butter, dry white wine, lemon juice, salt + sugar to taste.
Proportions: for 1 chicken yolk, about 80-100 g of butter, 1 tsp. wine, 1/4 lemon.
🔗

🔗

🔗

🔗

Red cabbage confit
Chopped cabbage, set to stew in MV Shteba for 30 minutes (Soup, 0.7)
Along the way, they checked, added cabbage, since it greatly decreased in volume.
At the end of the program, the pressure was forcibly released, finely chopped ginger, red dry wine, red grape vinegar 6%, salt + sugar were added
🔗
We put to stew in MV without a lid to evaporate excess moisture.

Nezhinsky cucumber salad
We cooked it in a saucepan on the stove. It's simple. Cucumbers cut into slices, onions in half rings, salt + sugar, vinegar 9%.
This salad was supposed to be sous vide, but ended up stewing in a saucepan on the stove until the color changed.
Master class from Steba / Caso in Moscow (September 30, 2017)

Master class from Steba / Caso in Moscow (September 30, 2017)

The cucumbers and onions are crispy. The salad is very nice.
The chef commented that this salad can be cooked in sous vide, just before the color changes. What temperature he recommended - to be honest, I don't remember.

The soup was delicious but confusing. I cannot reliably reproduce the recipe.
RepeShock
Quote: Natusya

Here's who would explain to me how to look at someone else's gallery

Go to your gallery, at the top (in blue) there is a link "Home", click on it and get into the general gallery, there are all the photos.

Masinen
Quote: A.lenka
The chef commented that this salad can be cooked in sous vide, just before the color changes. What temperature he recommended - to be honest, I don't remember.

Vegetables are prepared from 85 gr
Natusya
About salad "Nezhinsky":
Cucumbers, onions, salt, sugar, vinegar. We mix everything, pack it in a vacuum bag (without pumping air).
Cooking sous vide at t 80 * 1-2 hours, until the cucumbers change color.




Quote: A.lenka
What temperature he recommended - to be honest, I don't remember.
And I wrote down and then shklerosis sometimes comes to visit




sous-vide eggs: t 65-67 * (not higher than 70) - 1 hour.

Saffron tincture:
0.5l vodka
0.5g saffron
In 2-3 hours it is ready.




Quote: RepeShock

Go to your gallery, at the top (in blue) there is a link "Home", click on it and get into the general gallery, there are all the photos.
Irish, thanks.
Olga VB
Quote: gala10
Vicat, first the vacuumized fillet was cooked sous-vide for 1 hour 40 minutes at 80 degrees.
First I smoked a little on alder chips, then sous-vide, then grill.
Trishka
Girls and boys, it was very nice to see everyone, as if I had been there myself ...
Sea of ​​positive and good mood !!!!!
All great fellows who took the time and gathered!
Hpechka is a great, uniting force !!!
Irina F
Hollandaise sauce, it is important!
Add hot to the whipped yolks! butter!




An interesting smoking technique!
The chef put the chips on the foil and set them on fire while they were hot (he heated them in a frying pan). In the meantime, he stuffed the raw duck into the oven, put the lighted chips there and immediately turned on the convection mode! The temperature is not important, the most important thing is the smoke from the chips, during convection the chips went out and smoke formed, which, as it were, envelops the duck. Five minutes. All! Now you can put in bags, evacuate and taste)
Mirabel
Galina, Pebble! Thank you so much!
Oroma
While I am "having lunch" with the iPad, I will write about the duck:
The chef took the duck fillet from Utolino, slightly smoked it in the oven in a cunning way: he took a piece of foil, made a boat, poured chips into it, first, in my opinion, held it on the stove, then set fire to the chips and quickly transferred it to the oven, turning on the convection mode ... He put the fillet on the wire rack, put a baking sheet between it and the chips so that the fat would not drip onto the chips. When the fire on the wood chips went out, turned off the convection, held it for a short time so that the fillet was smoked from the smoke. He did all this "before us." So we only know from his stories. Then he put the smoked duck fillet in bags, there were about eight fit, and sent it to the pan to be seen. When I took out the fillet, I tinted it on the grill. But about the duck sauce, I wrote that there is only onion and wine. Those he boiled down onions in this red wine.
While typing, Irina has already answered.
A.lenka
Quote: Irina F
Add hot to the whipped yolks! butter!
Yes, that's right! The girls were still surprised - how did the yolks not curl?
Irina F
More Hollandaise sauce: beat together the yolks, dry white wine, salt. Then pour in hot oil, then lemon juice.
Mirabel
Quote: Olga VB
At first, a little on alder chips
and in what did he smoke?
Irina F
Mirabel, Vika, I wrote in detail above, and then Olya Oroma)
Jouravl
Many thanks to all for the provided master class. It was so nice to meet everyone!
Video that turned out
Master class from Steba / Caso in Moscow (September 30, 2017)
Informal photo, no apron

Mirabel
IRINA, Thank you, Irochka! I went to study
Anatolyevna
How happy I am for all of you!
Quote: Trishka
Hpechka is a great, uniting force
I am convinced!
julia_bb
Quote: Irina F
I was surprised by the red cabbage confiture !!! Didn't expect such a balanced and delicious taste!
I'm also impressed! And especially when combined with a duck, it's just amazing!
Girls, what great fellows, that they remembered and wrote down everything and laid it out here, especially the sauces
Stafa
Quote: Rick
Lyuda has a nickname by the name of a cat, I have a nickname by the name of my dog.
And my breed.
alba et atra
Quote: Stafa

And my breed.
And I have according to the color of my dogs ...
Stafa
crying for us.
Zhen Rick, don't upset your husband, don't tell
Song
The theme is solid positive. Photos are gorgeous.
Our girls are beautiful.
Crochet
Anya, PPKS !!!

Huge thanks to all our beautiful girls !!!
Lanochka007
Girls, thanks for the positive and the photo, I recognized many. Poke me pliz where is Melka who Omela, otherwise the country should know its heroes, forum legend))
Rarerka
Light, girls signed under the photo. Ksyusha is there.
$ vetLana
Quote: Lanochka007
... Poke me pliz where is Melka, who is Omela,
Master class from Steba / Caso in Moscow (September 30, 2017) # 354
Omela and other girls are here too
Lanochka007
Rarerka, $ vetLana, Thank you! : rose: Apparently missed
Olga VB
I hope signatures are no longer needed ...

Master class from Steba / Caso in Moscow (September 30, 2017) Master class from Steba / Caso in Moscow (September 30, 2017) Master class from Steba / Caso in Moscow (September 30, 2017) Master class from Steba / Caso in Moscow (September 30, 2017)
Master class from Steba / Caso in Moscow (September 30, 2017) Master class from Steba / Caso in Moscow (September 30, 2017) Master class from Steba / Caso in Moscow (September 30, 2017) Master class from Steba / Caso in Moscow (September 30, 2017)
Master class from Steba / Caso in Moscow (September 30, 2017)

To be continued...
pulkeria
I just saw ... I am sitting and crying with envy .... I need to appear more often !!!! So sorry I missed everything.
Oroma
Well? What recipe haven't we posted yet? Perhaps only soup, although it is on the video. So: the chef has already cooked a whole pot of pollock before our arrival, but he said that you can take any other sea fish for this soup. In another saucepan, the Chef fried onions, garlic, quite a lot of the "lower part" of fennel (he said that this is an obligatory ingredient, without it, no way!), And also fried the root celery in pieces. Then he poured mashed tomatoes into a saucepan and stewed it slightly. Our girls, meanwhile, dismantled the pollock from the fish. The chef put this fish fillet in a saucepan, poured out the fish broth, put some boiled potatoes and the liquid from boiling potatoes. Then he blasted it all in a blender. Something like that. He poured soup into cups. And as already mentioned, this was accompanied by croutons and roui sauce, which, from my point of view, is similar to aromatic mashed potatoes. I'm not a fan of fish soups, but the croutons with sauce were good. Personally, I liked the appetizer with eggs Benedict and red cabbage confit the most. Very unexpected and delicious. And the pizza that Masha made was very tasty. Pineapples, of course, were also good, but by that time I had already simply overeat, and the dessert almost did not fit into me.
I looked through the previous posts and realized that there is no recipe for roui sauce. Ingredients: red paprika, grated garlic, a little hot pepper, "saffron slurry". (the chef poured boiling water over real saffron from a bag in advance and let it brew a little), mashed potatoes, break everything in a blender, adding white wine and ... mayonnaise. Spread on toasts made from Steba's grilled baguette and enjoy
Antonovka
How great everything went for you, girls !!! What beauties you are all! How I regret that I did not get to the master class !!!!!!!
Irina F
Olechka Oroma, thanks for the details on the soup and the Rui sauce!
The sauce, rather a thick spread in combination with croutons, gave an amazing taste, at least for me)!
I will definitely repeat this dip at home, I think it will go well with any cream soup.
But my Bunny is eating a gingerbread - a gift from Zhenechka Rick! Zhenya, thank you so much !!! 😘😘😘
Master class from Steba / Caso in Moscow (September 30, 2017)
Trishka
Quote: Irina F
Bunny eats gingerbread
Fascinating !!!!
Tanyulya
What a beautiful girl!!!! T-T-T at her.
Scarecrow
Irina F,

* crawls across the floor in search of a fallen jaw *: how it has grown !!! What a beauty, just murrrrr))).
Masinen
Quote: Oroma
And the pizza that Masha made was very tasty

Olya, thank you!
I tried to

You write down the rest of the recipes, I'll put them on the first page.
Irina F, Irin, a sweater !!!

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