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To plate carve the quails and arrange on the plate with the legs.
How to cook quail in sous vide. Add the quail and sear until skin is golden brown about 1. Even though they are quite small the cooking time is needed to get them to 60c all the way through and make sure everything is pasteurized. 2 ceps cut in half.
Carefully trim off the legs of the quail. Step 2 finishing steps step 0 when the timer goes off remove the bag from the water bath. Step 2 finishing steps step 0 when the timer goes off remove the bag from the water bath.
Step 1 heat a cast iron skillet over high heat for 5 minutes. Remove the quail from the bag and pat very dry with. Place the bags into the preheated water bath to cook for 45 minutes.
Remove the quail from the bag and pat very dry with. Place the egg on top of a piece of quail and a piece of cep to the side. Vacuum seal the quail in individual pouches.
1 knob of butter. Sprinkle salt all over the meat. Cook them sous vide for about 4 hours at 60c 140f.
Season the quails with salt inside and out and place into individual vacuum bags with a ladle of chicken stock and seal under pressure. Season the outside of the quail with salt and freshly ground black pepper. Remove the quails from the bags and dry with kitchen paper.
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