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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3 Comments:
this is kind of disgusting actually.
Prairie at 8:31PM on 06/30/08
this is why i am in love with eric ripert, god among men.
dmarina at 12:23AM on 07/01/08
That's really intense!
malibuisburning at 1:49PM on 07/02/08