Backyard Poultry Forum • View topic - Cooking with Quail Question

Backyard Poultry Forum

Chickens, waterfowl & all poultry - home of exhibition & backyard poultry in Australia & New Zealand
Login with a social network:
It is currently Mon Jun 17, 2019 10:35 pm

All times are UTC + 10 hours [ DST ]




Post new topic Reply to topic  [ 6 posts ] 
Author Message
PostPosted: Thu May 14, 2015 9:24 pm 
Offline
Old Mother Goose
Old Mother Goose
User avatar

Joined: Thu Apr 23, 2009 11:15 pm
Posts: 6758
Location: ACT area
Watching Masterchefs cook Quail. Why should Quail be served 'pink' when chicken is rejected if 'pink' shows? I wiould have assumed that the food poisoning risks were similar.


Top
 Profile  
 
PostPosted: Thu May 14, 2015 9:37 pm 
Offline
Golden Swan
Golden Swan
User avatar

Joined: Wed Jan 24, 2007 11:02 pm
Posts: 25969
Location: Albany, Western Australia
no idea - but I hate pink chicken. i hate any pink meat actually. :laughing

_________________
NellyG ............Image............


Top
 Profile  
 
PostPosted: Thu May 14, 2015 10:36 pm 
Offline
Old Mother Goose
Old Mother Goose

Joined: Sun Aug 16, 2009 7:15 pm
Posts: 6769
Personally I don't leave quail meat "pink". Like NellyG I prefer all my meat fully cooked through.

I suspect their recommendation is to avoid overcooking & drying out the meat, although that's only a guess on my part.

The lack of fat in certain meats (quail & kangaroo being two examples that I can think of that we have plenty of experience with) means that it's very ease for a novice to overcook them & dry them out. That makes them chewy & far less enjoyable to eat than if they are "just" cooked through.

In terms of potential risk of food poisoning, I don't know what the difference would be with quail versus chook for those meats bought commercially.


Top
 Profile  
 
PostPosted: Fri May 15, 2015 12:45 am 
Offline
Dapper Duck
Dapper Duck

Joined: Wed Sep 24, 2014 10:17 pm
Posts: 30
Location: North Richmond NSW
I thought that cooking quails was similar to duck - and is considered a game bird --> where pink meat is considered better as cooking any futher would result in the meat drying out.

I don't cook with quail too often - we do cook duck and the preference is to keep it on the pink side to keep it moist.

_________________
2 x Bearded Collies, 2 x Bernese Mountain Dogs, 3 Barter RIR, 2 Barter Blacks and a Barter Brown


Top
 Profile  
 
PostPosted: Thu May 28, 2015 12:04 pm 
Offline
Showy Hen
Showy Hen

Joined: Thu Sep 25, 2014 12:31 pm
Posts: 140
If there is no pink in chicken or quail or duck, then it is most likely overcooked. Pink is fine, as long as the thickest part of it has reached the right temp.


Top
 Profile  
 
PostPosted: Thu May 28, 2015 9:27 pm 
Offline
Golden Swan
Golden Swan
User avatar

Joined: Wed Jan 24, 2007 11:02 pm
Posts: 25969
Location: Albany, Western Australia
Not fine by me! I hate the taste (or is it the texture?) of pink chook!

_________________
NellyG ............Image............


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 6 posts ] 

All times are UTC + 10 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 4 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Jump to:  
Powered by phpBB® Forum Software © phpBB Group
©2004-2014 Backyardpoultry.com. Content rights reserved
freestone