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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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10680377 No.10680377 [Reply] [Original]

Just cooked some quail for the first time and I'm pretty sure I fucked it up. I roasted it with some potatoes for about 40 minutes at 200°c (390°F) and then ate me some bird. Issue is that the juices still ran a mix or red and clear and some parts of it looked bloody? I used a meat thermometer at the breast and thigh and they were all well above proper temp (74°+). What's the deal here? Is this how quail is? I... I don't think I liked it.

>> No.10680650
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10680650

Dead man walking

>> No.10680651

>>10680377
you probably ate a gypsie pidgeon, you got scamed

>> No.10680771

Lucky for you there's no such thing as quailmonella

>> No.10680807

>>10680377
That sounds pretty reasonable, actually a fairly long time for a quail compared to most recipes I've seen. Was it a hunted quail? It might not have been bled thoroughly.

>> No.10681040
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10681040

>>10680377
200c for 40 mins is quite high, but quail has the greatest range of feasible cookery of any game bird, so you're in luck there
As a general rule, let them get to 70c at the thickest part and then rest