Tuesday, July 3, 2012

Sichuan's coir raincoat cucumbers



Zester Daily just published an article and video I created for them on a unique knife skill that is intensely beautiful yet remarkably easy. Not only that, but you end up with an appetizer that is perfect for these hot summer days.

Here's a teaser, with a link to the rest of the article and the video:

"Chinese chefs are rightly renowned for their beautiful knifework. Some are so skilled that they can turn the simplest ingredients into works of art, like a carrot into a flying phoenix or a radish into a delicate butterfly -- objects that defy their modest beginnings with astonishing aplomb.

"Today’s video takes a look at a particularly beautiful, yet easy, turn of the blade that results in what looks like a tiny coiled dragon on a plate. The latticed cucumber skin has green and white interwoven with light and shadow and tiny flecks of chili oil tantalizing the nose… it is ostensibly little more than a palate teaser, but it owes its magic to a clever technique that Chinese chefs call huadao, or 'flowered knives.'...” 

(Read the rest and view the video here on Zester Daily.) 

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