Nov 05, 2007 by STB Mrs. Smith | Posted in Entertaining
For a small dinner that I am putting together, I’d like to get ideas on fruit and vegetable decorating. In other words, kind of like carving, but not quite. More like carving but then making the fruit and or vegetables into little designs like flowers or animals, etc.
Does anyone know of a good website to visit with how-to’s or maybe just a whole bunch of pretty vivid pictures where I can see some examples I can copy?
sorry can not help you with ideas
as i find the best thing to put into
fruit and veg
is my teeth
i love my fruit and veg
so are you going to invite me to lunch then
please
thankyou
itsa o | Nov 06, 2007
fruit and vegetable carving
Thai style fruit carving, watermelon carving
The Culinary Art of Fruit and Vegetable Carving
A lesson in the beautiful culinary art of fruit and vegetable carving from www.carvinginstitute.com.
Fruit and Vegetable Carving in Thailand
by Richard Barrow
Thai cuisine involves the balancing of contrasting flavors, spicy and subtle, sweet and sharp. It is also concerned with aesthetic value, for the Thais believe that food should please the eye as well as the palate.
One particularly delightful aspect of Thai cuisine is the art of carving fruit and vegetables. There is a long tradition of fruit and vegetable carving in Thailand, especially in the preparation of meals for the royal family. This traditional craft is still popular.
In the carver's skilled hands, and with a small and very sharp pointed knife, an ordinary papaya or pumpkin is turned into a bouquet of flowers, and a radish becomes a tiny rabbit or a carrot a rare orchid. Almost any kind of fruit or vegetable can be used as long as the carver understands the texture of each and uses its natural color to imitate the chosen subject. Soft produce such as mango, tomatoes, and papaya can be shaped into flowers, buds, leaves, or any form that does not require too much detail; otherwise, they would become mushy and loose their juice rapidly.
Not all the carvings are as small as a flower. A large round watermelon becomes a richly decorated and lidded bowl to be used as a container for fruit salad. The green outer skin is cut away to make a pattern of flowers or even characters in Thai literature.
In addition to molding the fruit or vegetable into a recognizable form, Thai carvers also use the skin in some artistic manner. Skins from apples and oranges, for example, are useful for decorating platters by curling the skins into looping frames for portions of food.
The art of fruit carving has gained greatly in popularity over recent years. Nowadays most five-star hotels and a number of cooking schools hold Thai cooking classes that offer courses that are centered around the carving of fruit into decorative garnishes.
Why should someone bother to transform a pumpkin into a magic basket or a carrot into a butterfly? The answer is the Thai appreciation of beauty and craftsmanship, whatever the medium.
Reflections on married life and motherhood: Fruit and Vegetable ...
by Wedding Glitters
It has been almost two months since my last chore. I have been in effect Baroque in the close by weeks, both at profession and at haven, mostly because our residence boost already port side us. :( My point for blogging was dedicated to doing household chores like cooking, cleaning, washing the dishes but not washing and ironing our clothes. Thanks to my mom who has been so devoted to in fascinating creditability of making our clothes simple and well-pressed. :) Without a company keep from around, I in effect felt being so much a strife; it's definitely unkind but it's pleasing enough though. Now that I for all time found previously to update my blog, I was philosophy of what thesis to put in black about. I was browsing through my files of photos until I saw this sketch, an apple and tomato carving which I did last year. Aside from from cooking and beloved for victuals, it also interests me to develop my culinary skills by culture victuals styling and fruit and vegetable carving. The soften of my sister-in-law, who is a chef and is a multi-awarded fruit, vegetable, and ice carver taught me the basics. I never would have wanted to try ice carving as it requires more try and liveliness to do it bearing in mind the tools that will be hand-me-down in shot to metamorphose an ice into a wonderful line of art. So, as a baseline, we started working with an apple and a tomato. The apple has been amazingly transformed into a swan while the tomato, into a treat floret. For precise influence, I hardly arranged brownies on the side. :) By the way, it requires original knives in varying sizes in enjoin to chisel several fruit and vegetables. For the apple and tomato, we barely tempered to a negligible one but it's the one in the end cast-off by a expert. Hmm... the tools are surely something to venture on in pursuing this manner of interest. I've tried using an conventional poor blade but it's badly to accomplish the good development.
