UV Light Helps Sort Crabmeat From Cartilage
Photograph taken by Melissa Hom, from Grub Street
Now there's no excuse for finding cartilage in your warm peekytoe crab cake with shaved cauliflower at Le Bernardin. They use an ultraviolet light that distinguishes crabmeat from cartilage (the cartilage appears a much brighter white), which executive chef Eric Ripert discovered last year after seeing it on a French TV program.
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