I'm just a 15 year old high school student in the Philadelphia suburbs with a love for food. I have an apprenticeship at Lacroix at the Rittenhouse, and will be writing about my experiences there, as well as anything else that strikes my palate.
Monday, February 9, 2009
Flank Steak Sous Vide
Flank Steak cooked at 131 degrees for 24 hours before being quickly seared in a smokin hot cast-iron pan.