- 1). Get produce that's easy to carve. Anything with firm, dense flesh is a better choice than produce that's juicy, very soft, hollow or has unusual layers. For example, choose things like radishes, apples, eggplant, carrots, garlic cloves or cucumbers over foods like oranges, tomatoes, ripe avocados, onion or bell peppers. (The exception to this is carving holes in hollow foods, as with a jack-o-lantern.)
- 2). Choose the right knife for the type of produce. For most produce, the best carving knives are ones that are small and nimble, sharp and firm for clean cuts and with small pointed tips to help with shaping. Use a good quality paring knife or clean small craft knives. Use a knife with a straight edge, unless you are carving spongy produce (like eggplant); in that case use a knife with a serrated edge.
- 3). Carve the produce. Use a firm sawing motion for large cuts and a circular, digging motion for cutting away small pieces and carving holes. Start with easy designs like basic geometric shapes, hearts, stars or flowers, then move into more complex designs as you get the hang of things.
- 4). Enhance your carvings with toothpicks. This is a good way to cut a large portion from one part of the carving and attach it to a different part of your piece of produce.
- 5). Treat the carved food item with something acidic. Help your creations last longer and avoid browning too soon by rubbing the surface with some vinegar or lemon juice.
previous post
next post