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.)
