Comments on: Roast Quail

By: hattonhall

hattonhall — Sun, 23 Oct 2011 05:25:31 +0000

When is a quail not a quail?. ………When it’s bin caught, cutup, cooked and digested.
Mmmmm! I now have to convince one fine lady that the cuddly fluffy little cherubic birds I plan to buy to let run with our chooks soon will be worth the cookin’ not long after !
Wish me luck folks !

hattonhall

By: andreea

andreea — Fri, 26 Feb 2010 21:51:36 +0000

Thanks for the reply. Any side dishes you could suggest for this?

By: Matt

Matt — Mon, 22 Feb 2010 19:46:52 +0000

The total cooking time is 9 minutes. Quail are quite small and a broiler is very hot. They simply don’t take very long to cook. Also, unlike chicken, it’s not necessary to cook quail to well-done.

By: Andreea

Andreea — Mon, 22 Feb 2010 18:35:16 +0000

Hello

I intend to prepare quails for a party on Saturday, and found this recipe. I just want to make sure I got it right: the total cooking time is 9 minutes? It just seems very little, to me…but I may be wrong.
Could you please let me know?

Thanks!

By: Matt

Matt — Sat, 28 Jun 2008 23:18:54 +0000

We actually have a pretty good taqueria just down the street from us (I actually had their carne asada tacos last night). I put the book you mentioned on hold at the local library so I’ll at least give it a look through. The next couple weeks are going to be busy for me so it may be awhile before I get to make anything out of it.

By: Sonia

Sonia — Sat, 28 Jun 2008 22:29:04 +0000

yeah, i must admit that i am a bit jealous of those that live closer to the border of Mexico than i do… That cookbook and restaurant though, are about as good as it gets up here in the East Bay. ..well i guess i can’t say that though.. as good as it is, if you have visited the Mission in San Francisco, you would know that that area has some bomb taquerias on every other block.
..but people from Southern California beg to differ… lucky bastards.

By: Matt

Matt — Fri, 27 Jun 2008 04:20:48 +0000

Daniel – I’m not sure I follow your comment. Any particular reason I shouldn’t be an engineer?

Sonia – I’m interested in Mexican food and I appreciate the interest in seeing me cooking it but, living in Southern California, we’re blessed with a number of local restaurants serving good and cheap authentic Mexican food so it almost seems a waste. However, with a specific recommendation, I may see if I can get my hands on that cookbook.

By: Sonia

Sonia — Thu, 26 Jun 2008 18:48:37 +0000

i’d love to see you do some mexican food.. look into the Doña Tomás cookbook, “Discovering Authentic Mexican Cooking”. It is from a restaurant in Oakland, CA that i used to work at.

By: Daniel

Daniel — Tue, 24 Jun 2008 22:09:31 +0000

Matt, Skip the engineering unless you’re engineering the food. What can I say but… now I’m hungry. Have to try this quail some day soon. Thanks. http://www.bentpage.wordpress.com.

By: Matt

Matt — Tue, 24 Jun 2008 17:16:02 +0000

niall – According to the USDA, quail should be cooked to 165°F but other than that I’m not entirely sure; I cooked it according to the time in the recipe. The meat will be a bit pink no matter how long you cook it simply because the meat is darker than other poultry.

I didn’t eat the bones and wasn’t aware that anyone did until you posted your comment. I suppose you could eat them but they seemed a bit bigger than I’d want to digest.