How To Debone Quail Five Ways| Mastering The Techniques of Fine Cooking
Succeed with deboning and preparing quail every time by understanding the how`s and why`s
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deboning butchering prepping qauil explained five different ways through five different techniques by a Michelin star chef
Once you watched this video you will know everything there is to know about how to successfully butcher and prepare quail for cooking
I demystify butcheirng and deboning quail and show you every tip and trick as used by the worlds best chefs.
The goal is to help You Understand Cooking Techniques and Chemistry In ingredients you to succeed with butchering and deboning qauil in different ways every time in your own kitchen so you end up cooking like a Michelin star chef in your own kitchen
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cooking method quail version one
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i cooked the quail for 2 minutes on each side
than 1 minute on the thick part of the breast before finishing it off in a 250 degrees hot oven for a further 5 minutes. i seasoned it with onions rosemary salt and pepper.
in case the quail does not brown sufficent brown the skin with a blow torch.
cooking method quail two
i let the butter turn sligtlhy brown
i add the quail legs first and add the breasts after 1 minute and cook it on the skinside f0r 2-3 minutes
i added garlic shalottes and rosemary or thyme salt and pepper
i turn the quail and trun off the heat and let it sit/rest for 2-3 minutes
cooking method quail three
i heated some butter golden brown
i added the quail and cook it on the skin side (breast and legs) for 2-3 minutes
i than add some mushrooms and chopped onions and garlic
i remove the quail
i steam some vegetables sepeperate
i add some white wine to the pan and let it cook down till almost evaporated
i add 1/4 of cream per serve and reduce till thick and creramy
i return the qauil and heat it through
add some freshly chopped herbs and truffles
stir through and seerve
cooking method quail four
i wrap the quail in proscuitto
i heat some butter and cook the quail golden brown for 1-2 minutes
i turned the quail and transfer into a 250 degrees hot oven for 3-4 minutes
cooking method quail five
for the stuffing i used some mince meat and seasoned it with pine nuts proscuitto trimming and herbs (think of a sausage mix)
i heat some butter and cook the quail golden brown for 1-2 minutes like you see on the video
i turned the quail and transfer into a 250 degrees hot oven for 6-8 minutes
in case the quail does not brown sufficent brown the skin with a blow torch.