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Quail

trev_teich

So i'm thinking of a new quail dish for the restaurant. I want to bond the two breast together and sous vide it. The thing I'm thinking about is crisping up the skin in a nice way without having to much gradation or even worst over cooking. Daniel Humm dose his at 145F for 15 minutes and then sears it and glazes it, but he dose not say anything about the core temp he is cooking it to or finishing at. I think I want to aim for an internal final temp of 122F. That also means to my understanding that I would have to hold to pasteurize for 12 hrs? Uhg.

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Comments

Mason_Perry_34060

The alcohol doesn't make it any colder just increases the surface area of the super cooled material touching the food.

lelferreira

What about super cooled dry ice with isopropyl or ethanol? It can reach -78C where as LN2 is -196C

I think the best way to use dry ice is just to put right on top of it.. I think there is a picture in the MC book that does that with a duck breast.

Mason_Perry_34060

What about super cooled dry ice with isopropyl or ethanol? It can reach -78C where as LN2 is -196C

Jack_Mayer_85396

@Mason I think you're right, I missed that. The LN2 is over 300 degrees colder than my freezer.

Mason_Perry_34060

I don't think it would be cold enough as the temp of LN2 is almost -200C

Jack_Mayer_85396

I'd love to try that cryofried steak! @Chris or @Grant can we accomplish the same thing by putting the steak in a home freezer for a few minutes and then deep frying?

Mason_Perry_34060

WOW I want some LN2...

Chris_Young_80640

@Johan - Thanks.

seijoed

Neat videos overall.

Chris_Young_80640

Yep, liquid nitrogen approach much better in restaurant service. Small cooler of LN2 next to the deep-fryer. Mind blowing sear on the steak. We have a video up on Waring's website of the technique: http://www.waringcommercialproducts.com/delve.php

Click on the steak photo.

trev_teich

This is great, but dose not seem particle in an order fire situation for my restaurant.

Chris_Young_80640

@Trevor and @Mason – Although packing in dry salt will wick moisture out, the rate of diffusion of water out (and dissolved salt in, since you always will have a two way flow) is 100x to 1000x slower than the flow of heat. So neither water now salt will go far in the first hour. Noticeable, yes, but not much will change more than a few millimeters beneath the skin.

A better approach, and easier, is counter-intuitive. Put the hot quail in your freezer for 20 minutes. Then sear hard for about five minutes. The skin will thaw and sear quickly, but the frozen zone in the flesh acts as an insulator. Until the flesh thaws, the wave of heat won't go any further. It can't because the ice must change phases first, and melting ice takes A LOT of energy. If you get the timing right (it takes a little bit of trial-and-error) the flesh will end up at the same temperature it started (hot) and you won't have overcooked any the meat beneath the skin. But your skin, well, it will be great.

trev_teich

This is what I'm wondering,it would be just for an hour.

Mason_Perry_34060

If the salt removes moisture from the skin would it also not dry out the meat?

trev_teich

What if I cook them skin on ,remove them from the bag, then rub then in salt and let cure for an hour, rinse them, pat them dry, and then crisp in pan? Would the salt process help?

trev_teich

@Chris. Thanks you for your input. I shall try both.

Mason_Perry_34060

How hard is it to source and store liquid nitrogen?

Chris_Young_80640

@Trevor – If possible I would try to avoid putting the skin inside the sous vide bag. Skin really likes to hold on to moisture (something it was designed to do) and the humid environment of the sous vide bag is going to make it wet. Cooking the water back out of the skin after cooking sous vide will inevitably mean some degree of overcooking.

If you have a combi oven or a CVap oven, then you can carefully control the temperature and humidity to get a perfect result. We do our chicken this way, and it's great. But this is probably impractical, so I strongly suggest you divide and concur. Cook the naked quail sous vide, and cook the skin separate. Glaze the quail and then coat it in a crisp seasoning. Then garnish with an amazing crispy skin wafer.

Alternative: Cook the quail skin on in the sous vide bath. Plunge it into liquid nitrogen for 30 seconds, then plunge it in a super hot deep-fryer for about 40 seconds. The result will be perfect.

trev_teich

Okay great @Chris. What do you think about the crisping and glazing of the skin?

Chris_Young_80640

@Trevor – You don't have to pasteurize it if you're not going to chill and reheat it later. Provided that you cook it and serve it within a 4 hour window, the FDA food code allows you to serve this as a raw, or undercooked product. So, not risk free, but provided that you're hygienic—especially when doing the bonding—this should be a fairly low risk dish. Certainly no more dangerous than eating sushi.

Mason_Perry_34060

Gotcha that seems like an inconvience

trev_teich

Moderest cuisine

Mason_Perry_34060

Where is the 12 hours from just curious?