The art of plate presentation is as important in Thai food as the taste. Decoration and the proper use of dishes is a matter for serious consideration. Fruit and vegetable carving is a traditional and highly cultivated art which has been practiced in Thailand and throughout Asia for centuries. Here we present a simple carrot carving, which would be one of the first carvings that would be taught in a Thai fruit and vegetable carving class. Add it to your culinary skills and you will be happy you took the few minutes to learn this simple, inexpensive but impressive vegetable garnish.
Easy Carrot Vegetable Carving
In Thailand, fruit and vegetable carving is often taught briefly at elementary school, especially to young girls. A carrot leaf would be considered part of the most basic repertoire of carving skills. Give it a try and you will be surprised at how much it adds to the overall beauty of your plate presentation.
- Wash the carrot thoroughly and cut into 3 inch lengths.
- Cut each one lengthwise into slices 1/4 inch think, and trim each slice to the shape of a leaf.
- With the tip of the knife, cut two shallow grooves down the center of the slice to form the midrib of the leaf.
- Along the edge, cut wide spaced notches to form the teeth. Then cut shallow grooves to form the ribs of the leaf, working from the base to the tip.
Notes: Prepare in advance and keep refrigerated well sealed until needed.
Source: Complete Step by Step Vegetable and Fruit Carving, Sangdad Publications © 1999 available here at the Temple of Thai, online shopping for fruit and vegetable carving books, DVD's, tools and knives.
See more Fruit and Vegetable Carving at the Temple of Thai, your source for garnishing books and tools.