Steps to Prepare Favorite Quail two ways

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Before you jump to Quail two ways recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Save Money In The Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. Those days are over, and it appears we all realize our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we are unable to adjust things for the better without everyone's active contribution. Each and every family should start making changes that are environmentally friendly and they should do this soon. The cooking area is a good starting point saving energy by going a lot more green.

A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. If you're in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electricity. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. You can cut down how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

The kitchen alone offers you many small ways by which energy and money can be saved. Green living is actually something we can all do, without difficulty. Typically, all it will take is a bit of common sense.

We hope you got benefit from reading it, now let's go back to quail two ways recipe. To cook quail two ways you only need 4 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Quail two ways:

1. Provide of Quail egg, whole bird.
2. Provide of Qauil jus.
3. Provide of Shopping list.
4. Take of Micro herbs.

Steps to make Quail two ways:

1. Pluck & prepare your bird, remove the legs & breasts, roasting the remainder of the bird with a basic mirepoix to make your jus. In a stock pot sweat down some seasonal fresh vegetables and blend making your veg stock, reduce & skim..
2. Confit the legs on some garlic, rosemary & thyme. Slice 1 shallot and put in a simple sugar/vinegar pickle juice. Dehydrate 1 shallot, sweat off some shallots till caramelised then make a purée..
3. Vac pack the breasts in some butter season lightly and water bath 62 degrees for 10 mins. Remove from vac pack & blow torch to serve. Flash fry the leg, blitz the dry shallots, dry the pickled shallots, strain the jus, slice the Blue berries & plate..
4. You were thinking I forgot about the egg in the picture right? Haha well, as you know quails are small & their eggs are even smaller so how I mastered getting a perfect fried egg as you can see but it needs a section for itself, soo if you’re working in a kitchen get a small frying pan and put some oil in. Place it under the lights then crack the egg into the oil and gently cook. Keep an eye and dont over cook it, If not then good luck at home..

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