RE: non opening cooked clams

From: Rippen, Thomas E. (terippen@umes.edu)
Date: Tue Dec 11 2007 - 10:01:37 PST

  • Next message: P Howgate: "Re: Phosphate in shrimp"

    Hi Don,
    I do not know the answer to your question but the assumption that such
    clams were dead at time of cooking is not always true. Usually the
    adductor muscle attachment sites release from the shell when denatured
    during cooking but not always. Can anyone explain this?
    Tom

    Thomas E. Rippen
    Seafood Technology Specialist
    Sea Grant Extension Program
    Center for Food Science and Technology
    University of Maryland Eastern Shore
    Princess Anne, MD 21853
    410-651-6636
    410-651-8498 fax
    terippen@umes.edu

    -----Original Message-----
    From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
    Behalf Of Don Disraeli
    Sent: Monday, December 10, 2007 4:28 PM
    Cc: 'seafood'
    Subject: non opening cooked clams

    Can anyone tell me what is the matter with a clam (if there is something
    wrong other than it is being obstinate) that refuses to open after it
    has
    been cooked sufficiently?

    Donald J. Disraeli

     

    This archive was generated by hypermail 2b29 : Tue Dec 11 2007 - 10:07:29 PST