Quail dries out when cooked
What can be done with quail to ensure that it doesn't dry out when cooked?
(note: the other question about tender quail, AFAICT, is specific to braising....my question is more about roasting, though advice about other cooking methods is also welcome!)
Inspired by How to prevent the chicken breasts from drying out
Best Answer
Quail is small and lean, so fast and hot is the way to go. 200C/400F in the oven for about 20 minutes is about right, but trying to cook meat properly by time and temperature is a mug's game. Get an instant read digital thermometer from Amazon and get it right first time, every time.
You are probably looking at an internal temperature of 70-75C for quail, though if it's wild it should be slightly more forgiving than chicken in terms of food safety.
Pictures about "Quail dries out when cooked"
Which cooking method is best for quail?
The easiest and most traditional way to cook quail is to simply roast them whole in the oven. You will need 1 bird per person. Quail is also great cooked on the barbecue. The Chinese deep-fry whole quails and eat the entire bird, including the bones!Is quail meat soft?
If you want to invent a recipe for quails, congratulations! Just remember that it's just a bird with the meat not as tender as chicken and without a generous amount of fat like that. Quails also have a gamey smell and taste.What temp should Quail be cooked to?
Like most wild birds, these harder-working cuts require a bit more time and a higher internal temperature to tenderize. For the internal temperature, 180-190 is the target and, as mentioned above, bringing these birds to room temperature prior to cooking will help breasts hit 150-160 and legs 180-190.Cooking Marinated Quails on the Charcoal Grill
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Ksenia Chernaya, Ksenia Chernaya, Ksenia Chernaya, Karolina Grabowska