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Squab?

post #1 of 7
Thread Starter 

So browsing through one of the freezer cases at the Asian market I saw they got in some squab.  Never had any, never cooked it.  Seems like it would be a delicate ingredient, easy to overcook.  Is it worth 12 bucks to give one a try?

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #2 of 7
Thread Starter 

What a coincidence.  Watching an old episode of Iron Chef America, and there's these roast squab bits laying on a beautiful risotto - hmmm.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #3 of 7

That’s sounds interesting mjb.  I too have seen squab in our Asian Market, though I didn’t look at the price.  On my next adventure in to town I will take a gander.  As I do not watch Iron Chef, was the bird butter flied first?  And then roasted in the oven I assume, what about on a grill with some smoke?

post #4 of 7
Thread Starter 

I couldn't say if it had been butterflied or just cut into pieces before roasting or afterwards.

 

I guess now I'll have to get one and report back.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #5 of 7

You take out all bones except leg bone(if your good you could do them to. It almost always is automatic butterfly if boned correctly

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #6 of 7

@chefed, thank you!  I'm not sure if I would be de-boning or just mangling the poor little birdie

 

@mjb, yes please!  With pictures too, please

post #7 of 7
Thread Starter 
Quote:
Originally Posted by kaneohegirlinaz View Post

@chefed, thank you!  I'm not sure if I would be de-boning or just mangling the poor little birdie

 

@mjb, yes please!  With pictures too, please

 

Okay, maybe this coming weekend, after I get the tomato challenge out of my system.  I want to get to that particular market early enough to get a photo of the char siu and bbq duck hanging in the warmer.

 

Stay tuned.  And I promise a bit better camera work than that shot of pork nuggets I did earlier.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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