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Steamed clams - juice turned a strange blue-ish color

Interesting. The wine was some leftover white Rioja which had been in the fridge for a few days. Yes, the color seemed fine until I reduced the clam juice/wine broth for a couple of minutes.

Apr 08, 2013
winegod in Home Cooking

Steamed clams - juice turned a strange blue-ish color

Pinehurst - this seems like the closest to an answer that I've seen (in the link Jruckel explains that the blue color comes from a chemical change when scallops are spawning, so I assume there could be a similar process with clams - they are both bivalves, after all). A google search returned nothing in terms of any clues. I hate wasting food and feel bad throwing them out, but the clams just look so unappetizing sitting in this weird, blue liquor. I will have to ask the fish monger at the Farmers Market why this happened. By the way, I have bought a variety of fish and shellfish from this purveyor, and the product has always been of the utmost quality.

Apr 08, 2013
winegod in Home Cooking

Steamed clams - juice turned a strange blue-ish color

There was nothing in the pan besides wine and the clams.

Apr 07, 2013
winegod in Home Cooking

Steamed clams - juice turned a strange blue-ish color

I just picked up some fresh littlenecks from the farmers market yesterday (they are from Long Island). I steamed the clams in some wine in a stainless steel saute pan, and removed the clams as they opened. After all the clams were opened, I let the juice reduce down a bit for a few minutes. The strange thing is that the juice turned a weird, blue-ish type color. The juice tastes great and the clams are fresh, but the color is unappetizing. Anyone know why this would be? And can I still eat the clams?

Apr 07, 2013
winegod in Home Cooking

Leg of Lamb

Yesterday I wanted to test my oven's ability to maintain such a low temp like 140. I set it to 140 and after 15 or 20 minutes opened the oven door quickly and stuck my thermapen in there (I don't have an oven thermometer). It was reading 88-89. Not sure why there is this difference. I assume I can find the right setting (maybe 180-200) that would actually get it to 140, however I would be nervous about the oven getting too hot while the leg rested. So, if I let the leg rest at the 140 setting or maybe slightly higher ( which would really be an oven temp of under 100) for 1-2 hours, does this have any impact? Would I have a longer warm up period? Also, when does food safety become an issue? Ie could you theoretically let a roast rest at under 140 (in the "danger zone" of bacteria growth) for more than 3 hours?

Mar 27, 2013
winegod in Home Cooking

Leg of Lamb

Thanks, this is very helpful. I will be trying this technique out!

Mar 25, 2013
winegod in Home Cooking

Leg of Lamb

Thanks Fourunder. A couple of questions. For such a large roast (8-10lbs) would you expect this to take closer to 4 hours at 225?
Also, you suggest letting the leg rest in the oven at 140 for 2hrs - therefore 140 is your target temperature? Also, I'm not sure I trust my oven to maintain such a low temperature and not be going +/- 20degrees - is there a risk that the lamb overcooks during the 1-2 hour resting period?
Thanks!

Mar 25, 2013
winegod in Home Cooking

Leg of Lamb

Thanks!

Anyone else use an even lower roasting temperature (the above would roast at 320) - maybe at 225 or 250?

Mar 22, 2013
winegod in Home Cooking

Leg of Lamb

I am planning on making a large, bone-in, roast leg of lamb for Easter this year. I am serving 10-11 guests, so I told my butcher for an 8-10lb leg (I don't mind some leftovers). I plan on marinating the lamb overnight in a rub consisting of a Moroccan-style spice blend, garlic and olive oil. This is my first time roasting a whole leg and had a few questions (I have searched the web and this site but there is varying information out there).

I would like to utilize a slow-roast method, perhaps blasting the leg at 450 for the first 15 minutes then reducing the oven temperature to 250 and roasting until medium-rare/medium. My preference is to have some medium slices for those who prefer their lamb a little more done and some medium-rare pieces for the others (and me). I am thinking of pulling the leg out when it hits 130, and with 5-10 degrees of carryover I should get to a nice medium-rare to medium. I would let the lamb rest for 15-20 minutes and then carve.

My biggest question is timing. I understand timing can vary depending on the oven, the piece of meat,etc., but for planning purposes I would like some rough estimate of when it might be done. I would probably check the meat's temp 3/4 of the way into the estimated cooking time to make sure everything is on track.

Any thoughts? Thanks in advance.

Mar 22, 2013
winegod in Home Cooking

Birthday Dinner Wine Pairing Help

Thanks Chinon - I was thinking about pairing the Snapper/curry dish with riesling - the sweetness of the riesling offsetting the spiciness of the curry. Thoughts?

Any other opions? Thanks!

Nov 10, 2011
winegod in Wine

Birthday Dinner Wine Pairing Help

Hello – I am preparing a 5 course meal for my sister’s birthday this Saturday. While I am a relatively experienced chef, I am very new to pairing specific wines to multiple courses and am looking for some feedback. From a price perspective, I am looking to keep each bottle below $20. Any help would be greatly appreciated! Below are the courses:

1. Scallop tartar, cucumber, green apple, chive, hackleback roe, ginger oil
2. Sweet potato ravioli, sage cream sauce
3. Red snapper with a Thai cocunut curry sauce, cilantro rice, Chinese broccoli or another green veg
4. Saddle of rabbit stuffed with its dark meat, swiss chard, roasted potatoes, carrots, and brussels, pancetta, gremolata
5. Hazelnut tart

Thanks again!

Nov 09, 2011
winegod in Wine