Pan-roasted quail, herbs and fried egg by Paul Welburn
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- Опубліковано 6 вер 2024
- This stunning recipe from Paul Welburn uses a number of creative cooking methods to prepare the quail. Transglutaminase, also known as 'meat glue', is used to fuse the flesh of the quail breasts together to create a neat finish. Both legs and breasts are cooked sous vide to ensure a fantastically tender texture, perfectly paired by rich, earthy ceps and a tasty fried egg.
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Awesome. I love this shows. One day, I'll cook like them lol
same
what temp/time are we using the sous vide?
hi chef could you tell me how long time and temperature you cooking breast and legs quail
thank you
what temp and time is the sous vide quail?
Can we do the same food using chicken.