Why it works: Vinegar and roe work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 136 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓
Shad Roe a LA Newburgh
Ingredients
Directions
Poach the roe
Plunge the shad roes, 2 of 1½ pounds each, in a quart of boiling water with 1 teaspoon salt and 2 tablespoons vinegar.
Boil 10 minutes.
Drain.
Cut and finish
Cut in 1 inch pieces.
Finish as lobster Newburgh, taking care not to break the pieces.
Nutrition, whole recipe (rough)
Counts 2 of 4 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Roe | not in our table | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Vinegar + roetop 25% of all pairsSmell alikelowCooked together136 recipes
Shared aroma: acetic acid (sour, vinegar).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Shad roe
- Forms the main body of the dish and gives its rich, delicate texture.
- Vinegar
- Adds acidity to the poaching water, helping the roe hold its shape.
The step that matters
Finish as lobster Newburgh without breaking the pieces. Once poached and cut, shad roe is soft and delicate. Handling it gently keeps the pieces intact, so the egg sacs do not split and the dish keeps a neat, even texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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