+
Home Cooking

Converting recipe for sous vide

Sirrith | Dec 10, 201808:10 PM     1

Hi all, I'm thinking if making this quail and fig recipe, but I'm very worried about overdoing the quail. So naturally I thought about making it sous vide instead. The first problem is, I've found several different times/temperatures for cooking whole quail sous vide. The one I'm tempted to follow is 4 hours at 57C. Then finish under the broiler or on the bbq.

The second problem is that I don't know what will happen to the fig inside the quail if I do cook it for 4 hours. Will it turn to mush and be ruined? Should I be cooking it separately (kind of defeats the point of the recipe)? Should I cook the quail at slightly higher temperatures for shorter time?

Thanks!

Quail Stuffed With Fresh Figs And Prosciutto

Daniel Boulud sometimes makes this signature dish with squab, with a cube of foie gras in the stuffing. Amazing Chicken Recipes ...

www.foodandwine.com
Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

Sip These Poolside Martinis this Summer
Drink

Sip These Poolside Martinis this Summer

by Amy Sowder | I like to have a martini/ Two at the very most/After three I'm under the table/ After four, I'm under...

Spring Roll Recipes That Are Perfect for Summer
Food News

Spring Roll Recipes That Are Perfect for Summer

by Joey Skladany | Spring has sprung again, but this time in the form of delicious and customizable spring rolls for...

Chef Gordon Ramsay Just Set a Guinness World Record
Food News

Chef Gordon Ramsay Just Set a Guinness World Record

by Joey Skladany | Aside from spewing profanities and making delicious food, Gordon Ramsay is damn good at filleting...

How Losing 100 Pounds Caused Me to Fall in Love with Food
Healthy Eating

How Losing 100 Pounds Caused Me to Fall in Love with Food

by Amy Sowder | When I'm anxious or sad, I stuff my face with carbs and sugar and cheese, ingredients which are wonderful...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

See what's new!

View latest discussions ›