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It's still tough dang it!

post #1 of 10
Thread Starter 
Buttermilk marinated semi boneless quail for three days and after a dip in seasoned flour then quick deep fry it is still tough. Not dried out but still tough. Any thoughts or ideas on how to remedy would be appreciated. I am not totally committed to the buttermilk.
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post #2 of 10

Do you have a circulator?  Sounds like a job for sous vide.:cool:

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #3 of 10

@kaffeenjunkie,

I think you marinated too long. Maybe try a little white wine or citrus and spices and marinate for 2 to 4 hrs.


Edited by panini - 9/21/14 at 9:08am
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post #4 of 10
Are those farmed quail? I have never had a toughness issue with quail. I have served buttermilk fried quail in the past but never marinated it in, just a quick dip before dredging. I suspect Panini is on the money about over marinading.

Al
post #5 of 10
Thread Starter 
Even after an just an overnight marinate they were tough. I will back off and do a dredge.
Maybe just go with a simple brine.
Sous vide did come up in conversation, alas, no immersion circulator. Might be a reason.
Thanks for your help!
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post #6 of 10

Salt and pepper, butter on top, drug store wrap, oven. 

post #7 of 10
Tough quail??!! Maybe you don't need the brine? I'd say bread it to order or day of. I'm sure panini is right in in this one, it's no chx. Cry- vac is definitely the way to go if you have surplus, even if you don't have an immersion circulater.
post #8 of 10

@kaffeenjunkie,

I you are going to fry the birds, I would skip all brines and marinates. A marinate will only add flavor to the skin of the product. The quail should be naturally tender. Save all of your sauces for after the quail is cooked. Down here sometimes water is tight and some of the birds are just tough. They are best stewed or braised.

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post #9 of 10
Thread Starter 

Played with a simple dip, coat, and fry yesterday. Came out great and shouldn't be an issue. Was trying to over-complicate.

Now to keep the guys from overcooking or worse, undercooking.

 

Thanks for the guidance.

Life is like Plastic Wrap!
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post #10 of 10

@kaffeenjunkie,

It's not unusual for my wife's side of the family to drop of game birds for us. I always keep a bag of Aunt Jemima pancake mix in the chest freezer. I break that out, mix, dip and fry while they are still there. I li9ke sweet with fried birds. A very loose Asian peanutbutter dip goes well with it.

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