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Vegetable Carving

Here we present a simple vegetable carving, using the common red radish, which is usually available year round in the USA but is especially fresh in the summer months from the garden or farmer's markets. With this simple garnish you can cultivate the art of food presentation, making it as important as the taste of your dish in both the home and professional kitchen. Simple to learn, yet sophisticated and delicate, this vegetable carving is sure to impress your dinner guests.

Radish Flower

Roselle (Hibiscus or Krajiab) Flower and Japanese Crysanthemum Flower Carving

Materials Needed - the same materials are used for both of these vegetable flower carvings:

• Red radish
• Bird's Beak carving knife
• V chisel knife

Roselle (Hibiscus or Krajiab) Flower Carving

Instructions : Roselle (Hibiscus or Krajiab) Flower Carving

1. Cut out radish leaves.
2. Use V-chisel knife to erode the 1st layer around the stem.
3. Erode the 2nd layer until finished, in alternating patterns.
4. Soak for 5 minutes in water so that the petals will nicely open.

Crysanthemum Flower Carving

Instructions : Japanese Crysanthemum Flower Carving

1. Cut out radish's leaves.
2. Use V-chisel knife to erode each layers.
3. Erode the 2nd layer until finished, in alternating patterns.
4. Soak for 5 minutes so that the petals will nicely open.

Source: The Art of Vegetable Garnish book, available for purchase here.

See more fruit and vegetable carvings step-by-step at Temple of Thai, your online source for carving and garnishing tools, knives, books and DVD's.

 

 

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