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.
Thursday, August 6, 2009
Lunch
Chicken leg cooked sous vide at 176 degrees for 8 hours, then crisped up on the grill, and grilled white eggplant from Lancaster.
2 comments:
For a minute I thought the eggplant slices were actually plantains (aka cooking bananas). Phew. Anyway, cool lunch...
where do you get the vaccum bags and sealer
Post a Comment