Ever look at a radish with a long root and think, "Hey, that looks like a rat!" Maybe not. But with just a few small slices and cuts, you could make something that kind of looks like a rat. Impress your friends with your food-carving technique; just don't serve your radish rats to anyone who's afraid of rodents. Watch the instructional video, after the jump....
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"Once a dusty formality that lived on in the form of radish roses in out-of-the-way hotels, food art, as it is known, is enjoying a new vogue." The New York Times gives us an inside look at the competitive world of fruit and vegetable carving. Some chefs take up produce carving to battle boredom or to impress customers, while top carvers can earn thousands of dollars creating elaborate biodegradable centerpieces for their clients. Related Photo of the Day: Bok Choy Fish The Mutatoes Are Here The Sounds of Celery...
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God knows that if I had a 1200-pound block of cheddar cheese lying around, I'd be tempted to carve it into something. And by "something" I mean "a mangled lump," not a detailed replica of the Statue of Liberty—I don't quite have the skill of champion cheese carver Troy Landwehr, who made his cheese statue over the course of four days. Watch 35 hours of cheese carving condensed into two minutes, after the jump. [via CurdNerds]...
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These days there are more online videos demonstrating how to carve a turkey than you can shake a stick at. I got to know the San Francisco Chronicle's Olivia Wu a bit when I attended Taste3 earlier this year, so I'm favorably biased toward her demonstration (above) of how to properly check the temperature of your turkey, and two different carving techniques. Wu's technique is similar to what today's New York Times calls the butcher's method....
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