#quailegg

[sachi]

☆ Hatsune Miku // VOCALOID "Senbonzakura" ☆ 1/8 / FREEing ☆ July 2014 ¥9,981 ☆ Sculpt QuailEGG Illustration Itto Maru

[dailyfatefigures]

Elizabeth Báthory - 1/7 Scale by QuailEGG

[hello-there]

Communities are a new way to connect with the people on Tumblr who care about the things you care about! Browse Communities to find the perfect one for your interests or create a new one and invite your friends and mutuals!

[afsanfarm]

Benefits of Quail Eggs.

[adiladedesign]

Customizable products for Farm Quail Eggs business such a food label sticker, stamp, Encircled Date Eggs Carton, etc.

[chinaeggmachinery]

#sản xuất trứng #trứng #quailegg #công nghiệp thực phẩm và đồ uống #máy ...

[instantraj]

Bater Ke Ande Ke Fayde | बटेर के अंडे खाने के फायदे | Quail Egg Benefit...

[mekellogg]

we just hatched some cute #quail because people love #quaileggs they are so tiny and cute #farmlife #kelloggskluckers #mekellogg2023 (at Fairbanks, Alaska) https://www.instagram.com/p/CpqEIIBpNg4/?igshid=NGJjMDIxMWI=

[orogolddreams]

𝑬𝑵𝑪𝑼𝑹𝑻𝑰𝑫𝑶𝑺 - Aji Cachucha - Aji Pimiento - Cebolla - Huevo de codorniz - Sal - Vinagre #encurtidos #vinagre #sal #ajicachucha #ajipimiento #cebolla #huevodecodorniz #pickles #vinegar #peppers #onions #quail #quaileggs #yoyoshealth https://www.instagram.com/p/CpigB_dvPeb/?igshid=NGJjMDIxMWI=

[aimsterskitz0rz]

🍳3 #QuailEggs #Overeasy 🥚 ...Bought these #Quail #Eggs w/ some #Duck Eggs before the expensive #Chicken #Egg crisis... 🐔💸 (at Jacksonville, Florida) https://www.instagram.com/p/CnccdC1ufDO/?igshid=NGJjMDIxMWI=

[mainquestcebu]

Hear ye, adventurers! The gates of The Faire shall soon open, and within await the realm’s finest artisans!

🐣 QuailEgg Craftz Hi, I'm QuailEgg, but you can call me Quail for short. I'm an artist, making a variety of artworks, stickers, and crochets. One of my favorite creations is the mushroom crochet, but I also enjoy making animals, especially the adorable Capybara. I also specialize in creating custom made dolls. Additionally, I offer art prints and stickers, including Dungeons and Dragons (DnD) dice designs.

��� Trink.Arts Hii, I'm Phoebe from trink.ARTs. I sell stickers, accessories, and my highlight is the handmade bead figurine of characters.

🍰 CakesnCats Hear ye, hear ye! Ready your weapons, don your armor, and gather around, adventurers! Journey forth and claim your treasures before they vanish into legend. Leave no stone unturned in your pursuit of rare and uncommon artful relics crafted by the Light Cleric herself, Maui. The holy magic of CakesNCats awaits you in the realm.And Maui is expecting you.

Gather your coin and ready your party—this is but the first wave of creators, with more to come. See you at MainQuest Cebu on October 26!

[adculinary24]

Research: Feathered Game

Week 6

MENU

Amuse Bouche: Sous Vide Duck Breast, Pear Chutney, Bitter Lettuces (Frisee, Chicory, Endive).         Appetizer: Root Vegetable Boudin Stuffed Quail, Spiced Blackberry Compote.   Entrée: Roast Pheasant, Quail Egg, Succotash and Gastrique

Part 1 Introductions

Method of cooking/technique to discuss:

Sous Vide

Learning Objectives:

Identify and Distinguish Game Birds: identify the characteristics of quail, pheasant, and duck, understanding their unique flavors, textures, and cooking requirements.

Apply Proper Butchery Techniques: demonstrate proper butchery techniques for game birds, ensuring minimal waste and optimal presentation.

Master Cooking Techniques for Game Birds: skillfully execute a variety of cooking methods such as roasting, pan-searing, and braising to cook quail, pheasant, and duck to perfection.

Balance Flavors and Accompaniments: pair game birds with appropriate sauces, seasonings, and side dishes, showcasing an understanding of flavor profiles and complementary ingredients.

Critique and Reflect on Cooking Outcomes: critically evaluate your own and peers' dishes, providing feedback on flavor, texture, presentation, and cooking technique while reflecting on areas for improvement.

Create Advanced Sauces (Compote and Gastrique): prepare and apply advanced sauces, such as fruit compotes and gastriques, to complement the flavors of game birds, demonstrating an understanding of balancing sweetness, acidity, and texture in sauce making.

Cook Duck Breast Using Sous Vide Techniques:  expertly cook duck breast using sous vide methods, controlling temperature and time to achieve precise doneness, tenderness, and optimal flavor retention.

Prior Knowledge:

Primary Ingredient of the week:

Duck, Quail, and Pheasant

I know a bit about duck from Chef Joel Antunes’ menu this past month. The duck was sous vide and then stored, then seared on the flat top on both sides with the skin presented on top. It was served with gnocchi romaine and a rosemary caramelized fig. The duck (only the meat, not the skin so that it remains crisp) was covered with an asian inspired orange coriander sauce. From what we talked about in class, duck pairs well with orange, coriander, rosemary and asian flavors, just as chef Joel paired it. 

Quail is not something I have prepared. I have seen quail eggs in the grocery store, but not the animal itself. Here is a picture from a movie, Corpse Bride, in which I believe the dinner guests are somberly eating roasted quail.

Pheasant is the most popular game bird, it is larger than quail. I do not know much about pheasant at all. I imagine it tastes a bit like chicken.

Part 2 Background Information

Method:

Primary Ingredient:

Part 3 Recipe R&D

Chosen Recipes:

Finishing duck breast (searing)-

Pear Chutney-

Bitter Lettuces (Frisee, Chicory, Endive)-

Spiced Blackberry Compote-

Pheasant- marinate or brine, then roast. Pull at 150°F (desired temp 155°F), 1 whole pheasant per group, split whole bird in half.

Provided Recipes:

Sous Vide Duck-

Root Vegetable Boudin Stuffed Quail- cook 150°F (desired temp 155°F), 2 whole quail per group

Succotash-

Braised Duck Leg-All duck legs will be braised in one pan to be used in Module 7

Part 4 Recipes

Chosen Recipes:

Finishing duck breast (searing)- sear on flat top with oil skin side down, finish in oven at 515F (!?) for 9 minutes.

Pear Chutney-

Bitter Lettuces (Frisee, Chicory, Endive)-

Spiced Blackberry Compote- 

300gr of frozen mixed berries – like raspberries, blackberries and blueberries 

The juice + the zest of 1 orange 

1/4 cup of maple syrup 

1/2 tsp of cinnamon powder

Pheasant- marinate or brine, then roast. Pull at 150°F (desired temp 155°F), 1 whole pheasant per group, split whole bird in half.

Gastrique- (with quailegg pheasant and succotash)

2 parts sugar, 1 part vinegar. Consult the pairing pheasant list for fruit ideas. Use onion for sweet and savory

Provided Recipes:

Sous Vide Duck-

Root Vegetable Boudin Stuffed Quail- cook 150°F (desired temp 155°F), 2 whole quail per group

marinate it in a little olive oil and orange juice with a few slices of fresh ginger and maybe some fresh thyme.

 Truss the quail. Coat with lard/butter, roast in oven 500F or hotter, 12-18 minutes until temp reads 150F

Succotash-

shakshukotash

Braised Duck Leg-All duck legs will be braised in one pan to be used in Module 7

Plan of Work

1-115 demos/discussion

Break down duck and sous vide immediately, 80 minutes. 130F the breasts will be cooked sous vide, the legs will be braised and stored for the following week's class, and the carcass will be used for stock

125 sous vide duck by this time

Pear Chutney on, spiced blackberry Compote, Boudin stuffing, pheasant Gastrique

245 sear duck

3-315-plate up amuse (duck, pear chutney, frisee)

345-4 plate up app (stuffed quail, blackberry comp) 

4-415 huge cleanup

445 plate up entree

5 clean up 530 final debriefs

[dailyfatefigures]

Wu Zetian by QuailEGG

[wholesometarian]

🍳 Explore the world of quail eggs and their amazing health benefits. Learn why these tiny eggs are making a big impact on nutrition. Join the Wholesometarian community for more insights at Wholesometarian.com. #QuailEggs #Wholesometarian #NutritionBoost

[thebestharleyquinn]

𝔗𝔥𝔢 𝔰𝔢𝔠𝔯𝔢𝔱 𝔦𝔰 𝔱𝔬 𝔪𝔞𝔨𝔢 𝔰𝔲𝔯𝔢 𝔱𝔥𝔢 𝔟𝔲𝔰𝔦𝔫𝔢𝔰𝔰 𝔦𝔰 𝔯𝔲𝔫𝔫𝔦𝔫𝔤 𝔱𝔬 𝔭𝔢𝔯𝔣𝔢𝔠𝔱𝔦𝔬𝔫, 𝔴𝔦𝔱𝔥 𝔬𝔯 𝔴𝔦𝔱𝔥𝔬𝔲𝔱 𝔪𝔢.

-𝔊𝔬𝔯𝔡𝔬𝔫 ℜ𝔞𝔪𝔰𝔞𝔶

Pc: @gordonramsayrestaurants @gordongram @jimbembenek @californiaharleyquinn @parisvegas 🤤

Shirt is from @hollisterco the rest of the fit is from @levis and @amazon

Hello everyone! All I can say is WOW! This meal was absolutely delectable! My 8oz American wagyu filet with house-made steak sauce was to die for! Hands down the best steak I’ve ever had in my life! Also loved the scrumptious Mac & cheese with crispy pork belly, smoked jalapeño crème, onion jam, Gouda and smoked cheddar! 🧀 The grilled asparagus with lemon vinaigrette and smoked salt was delicious also! The queen’s cocktail with sipsmith gin, chareau, apple, lime and East Indian tonic was so yummy and a drink fit for royalty! Highly impressed with Gordon’s steakhouse at the Paris Hotel in Las Vegas! I am such a huge fan of Gordon Ramsay. He is such a talented, incredible, inspiring chef 👨‍🍳 and an amazing person in general. I love that he’s unapologetically himself and not afraid to speak his mind! Anyways, this was a five star experience and I am forever grateful! The staff here was also fantastic and impeccable! Thank you so much to Gordon and the entire team at this location! I highly recommend eating here next time you’re in Vegas! When you do, please don’t forget to try the exquisite sweet pudding cake with brown sugar toffee and mouth-watering brown butter ice cream for dessert! 🍨

P.s The steakhouse itself is stunning and very lovely! Beautiful interior design! 🤩👏🏻

#gordonramsay #gordonramsaysteak #lasvegas #parislasvegas #iconic #legendary #delicious #yummy #decadence #perfection #wagyusteak #macncheese #gouda #cheddar #porkbelly #ceasarsalad #quaileggs #housemadesteaksauce #asparagus #queenscocktail #breadandbutter #sweetpuddingcake #brownbuttericecream #bucketlist #amazing #impressive #foodporn #highlyrecommend #fivestars #livingmybestlife

🍽️🥩