Culinary carving - the art of decorating dishes with a knife and hands, art cutting of products. Everyday recipes with its use look much more attractive.
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The carving skill can be mastered independently, without resorting to courses of professional chefs. There are special knives for working with fruits, but at first you can get by with one well-sharpened knife made of quality steel, with a sharp tip. To make vegetable designs more stable, they are cut into very thin rings and plates.
Paper towels are a good help in the work, since the quickly released juice contributes to the sliding of the cut elements and the loss of shape. Thin slices are first placed on a paper towel and waiting to absorb all excess moisture. The most important skill that you need to master for carving in the first place is cutting vegetables very thinly, no more than 2 mm or even thinner. In this case, the flesh is most plastic, tears less and bursts.
It is worth paying attention not only to fresh, but also to pickled, pickled and pickled cucumbers, which, in comparison with fresh ones, are even more plastic and obedient.
A beautiful flower resembling a rose can be formed from cucumber plates. From oblong twisted leaves, the rose comes out voluminous and, in combination with any products, looks attractive. For the preparatory phase, the vegetable is cut into thin slices along the fibers and laid out on a paper towel to absorb the juice. After a few minutes, the plates on the towel need to be turned over, the towel, if necessary - replaced.
It is necessary to lay out toothpicks next to the field of work, preparing them, freeing them from individual packaging, if necessary. The first plate of the cucumber is rolled into a tube. When the first sheet is folded, the second is tucked into it, between the tip and the wall. The junction is clamped with the finger of the left hand, with the right hand at the same time once again twist the cucumber strip, creating the volume of the petal, and roll around the formed core. The same is done with a couple of strips, holding the core with a free hand.
The resulting design must be fixed, and this is what toothpicks are for. They pierce the rose crosswise, put on a dish, it gains stability through toothpicks and lower petals. You can decorate vegetable, fish or meat cuts with such cucumber flowers; on the surface of salads, these elements also look harmonious.
The same technique can be used with other vegetables and fruits, for example with tomatoes or carrots, beets, radishes and radishes.
It’s even easier to collect a flower from cucumber circles, and the difference is only in the way of cutting. The larger the cucumber is selected for this assembly option, the larger the flower will turn out. Cucumber is cut across the fibers, the mugs are spread on a paper towel, turning until all the excess juice is absorbed. To form a flower, a strip of lap circles is laid.
The resulting strip is folded into a tube, and the circles themselves will form, forming the shape of a flower. The design is fixed with two toothpicks crosswise, and stability on smooth surfaces is achieved by cutting the bottom of the circles. At the rounded ends, the rose will fall to one side. It is thus possible to make large and small elements and adjust their height by trimming more or less their edges.