Karving is what? Carving of fruits for beginners

Carving is the art of figured cutting on fruits, vegetables, chocolate, cheese. Strictly speaking, in literal translation from English, where the definition itself came from, carving means "carving."

Masters in this technique can create real works of art from products. We suggest that you familiarize yourself in more detail with what carving is.

History of carving

As you might guess, the art of figured carving for fruits and vegetables came to Europe from Asia. But it is still not clear who was the first to discover carving - the Chinese or the Thais.

Although there is a legend: after the Loy Krathong festival in Thailand (the year is not specified, but the approximate period is the XII century), the king liked the presented bowl with figurines of a bird and flower carved from fruits and vegetables that he wished every woman to know how to do it. After that, carving spread to the East, and thus decorating the table and dishes became a tradition.

Over time, the art of figured carving on fruits and vegetables began to develop in Europe. But this recognition, as in China and Thailand, carving here is not received. Most likely, this is due to the fact that in Asia, predominant dishes from vegetables and fruits, so that at least somehow diversify the table, people resorted to such tricks as carving. In Europe, the dishes were much more varied, so decorating the table with carved figurines of vegetables and fruits began only with the development of the restaurant industry.

Now carving has two main styles: European and Asian. Their differences are:

• Selection of fruits and vegetables;
• Cutting technique;
• Some tools;
• Plots.

Carving knives and other tools

In order for the work to turn out to be good, it is necessary to use the relevant basic tools. In the carving technique, these are special knives. This is due to the fact that, using ordinary, you simply will not achieve the desired result. For example, you may not get openwork patterns.

Knives for carving:

• Knife-peak: useful for lace cutting, suitable for large and small products;
• Watermelon knife triangular;
• Screw knife: it is used for cutting round spirals from dense vegetables and fruits (for example, potatoes, apples), removing the core and for stuffing;
• Knife for wavy cutting;
• Knife with a square cross-section: useful for cutting patterns and various shapes;
• Knife "Wavy Oval": needed to create petals;
• Knife "Swallow's Tail": useful for creating petals triangular shape;
• A knife for peel;
• Thai knife: needed to create fine patterns on a dense skin.

Additional tools for carving:

• Carrot sharpener: helps to make different carrots (for example, flowers);
• Double-sided spoon-nouazette: helps to cut out of vegetables and fruits spheres of different sizes;
• Figured double-spoon-nuazette;
• Vegetable peelings;
• Culinary tweezers;
• Form-cutting.

Tools for carving can be bought as a piece, and sets that are divided into ordinary and professional. The usual set contains only 3-4 knives. A professional set consists of several knives and additional tools (usually about 10-15 pieces). The kit also includes a book and DVD-ROM with master classes and useful tips.

Carving technique

Asian carving is a complex composition of exotic fruits and vegetables. In the patterns, hieroglyphs and oriental motifs predominate (for example, dragons and battle scenes). And in the process of cutting out the master use a lot of tools, stencils and shapes.

European carving is a very beautiful and relatively affordable way of decorating the table. It uses the simplest vegetables and fruits. Intricate patterns and figures are extremely rare.

Carving Training

At the end of the 1932 revolution, the art of carving for fruits and vegetables lost a share of its former popularity in Thailand. Therefore, the authorities decided to conduct training courses, and today carving is taught in schools to children who have reached the age of eleven.

In European countries, there are also special training courses that provide programs for beginners, advanced masters, as well as mini-programs to create certain patterns. Such courses are not expensive, and their duration takes about seven to eight hours, which are divided into several classes. After the training you are given a certificate of completion of the classes on figure carving - kakarving. The feedback from the alumni suggests that some were so carried away by this art that they even began to make money on it. After all, figuratively cut vegetables and fruits can be sold.

At home it's harder to learn carving, but it's possible. To do this, you need to stock up on tools and training materials: special literature and videos that contain lessons from real teachers in carving techniques. Master classes from amateurs or without illustrations will not allow you to truly master this technique. This should be taken into account.

Master-class: carving from fruits for beginners

Beginners in carving can easily make a basket-vase from watermelon.

Sequence of work:

1. Take the watermelon. Wash it well and dry it.
2. Mark the middle of the whole diameter with the tip of the knife lightly.
3. Make a template for one handle on thick paper.
4. Attach the pattern to the watermelon wall, perpendicular to the drawn middle, with the help of an adhesive tape.
5. With the tip of the knife, circle the pattern.
6. Move the pattern above and move it to the watermelon. Draw in this way the entire handle of the basket.
7. Carefully cut the watermelon pieces on the sides of the handle (two quarters are obtained), but do not touch the flesh under it.
8. Cut the middle of the links on the handle.
9. Spoon the flesh from the pulp under the handle, leaving about two centimeters on the handle.
10. Make the curly edges of the half of the watermelon, which serves as a bowl.
11. Spoon a half of watermelon from the pulp, leaving on the walls and about two centimeters.
12. Fill the prepared watermelon basket with small berries: grapes, strawberries, raspberries, cherries, cherries.

Edible basket is ready!

Advice

1. Use only fresh and smooth vegetables and fruits. They should also be well washed and dry.
2. Cut out decorations should be combined in color and taste with the main dishes.
3. All tools must be well sharpened.
4. Finished works of fruit (except for melon and watermelon) put for ten minutes in cold water.