How To Make Tomato Rose Garnish

How To Make Tomato Rose Garnish


Welcome back to another cooking video, I’m
Davy Devaux and today I’m going to teach you how to make a very simple garnish using this
tomato. Now when I say simple, it’s very simple so let’s get straight into it — let’s go.
I’m just going to move the tomatoes to one side, now I’m going to get my Miyabi knife,
they are extremely sharp knives and I am just going to move it up and down in a zigzag motion
and take off a very thin layer of tomato skin in one continuous, as straight as possible,
strip. Now the zigzag motion is very easy if you have a very sharp knife, you just move
the knife up and down and you slowly, softly, just slide the tomato against the knife and
it will cut it. Now if your knife isn’t sharp enough you might
be pressing too much then I would suggest don’t do this, because if you slip you might
cut yourself. So just really watch out when you have a blunt knife. It’s actually more
dangerous to have an un-sharp knife than it is to have a sharp knife, because then you’re
forcing stuff around with the un-sharp knife. Just keep cutting like so — nearly done.
Okay, just about there. Now you take this tomato skin, you place it
on a cutting board and then you start rolling it up by either side in very-very tight circles.
Just keep rolling it all the way around until you reach the end. Once you reach the end
you turn it over, just like so — maybe retighten it a little bit and then voilà, that’s a
tomato rose that simple. Anyone can do this. Now, I’m just going to
take two more I made earlier, here is one and here’s another one slightly orange, and
now I’m just going to add some parsley to give it some life and color. A little bit
on this side and another big bit on this side, and then a small one on the other side just
to even things out really. Voilà, now you can add this to any sushi
platter or any other kind of food dish, just elevate the presentation a little bit and
make the food look that much more appetizing. Now if you’re going to make this one I urge
you to check out my other tomato garnish so you can do both at the same time. Check it
out right now by clicking on the bottom left corner of your screen. If you have any tomato
left over just chuck it into a salad or maybe make a sauce out of it, or just eat it raw.
Delicious organic tomato that is — add a little bit of salt on that, beautiful.
Now last week I asked you a question to try to get to know my viewers a little bit more,
and I asked you guys what you think, why you watch my videos, and I got overwhelming response.
I mean hundreds of comments, and you are all awesome for responding to me. Thank you so
much. I have been trying to answer more, and I am going to get through more, but just to
keep going on the same theme, this week I want to ask you all where are you watching
me from? Don’t put your street address, just for example I live in Spain, Marbella. So
just give a generic answer, I would love to see where you guys are watching from and where
most people are. I don’t know, just get to know you guys.
Okay, if you haven’t done so already, subscribe to my channel by clicking on the top left
corner of your screen, and check out all my other videos by clicking on the right. Thanks
for watching, I’m Chef Devaux, see you next week. Good-bye.
END

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