How to Make a Daikon Flower Garnish
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Date: 2020-05-17
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Comments and reviews: 5
JgHaverty
Chef Devaux, I just want to say, Im allergic to fish. I can not eat sushi, and never will be able to. That said, i've been watcing your videos for years because your absolute passion and attention to detail really pushes my own cooking to a new level. Love the series, and hope you continue on as long as you can! French cuisine could really use some flair that sushi and hibachi chefs have. Its so bland and boring, and you guys make flowers out of veggies haha. I use your cucumber wave garnish all the time and people lose their mind when they see it. I'll have to give this a try in the future!
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Chef Devaux, I just want to say, Im allergic to fish. I can not eat sushi, and never will be able to. That said, i've been watcing your videos for years because your absolute passion and attention to detail really pushes my own cooking to a new level. Love the series, and hope you continue on as long as you can! French cuisine could really use some flair that sushi and hibachi chefs have. Its so bland and boring, and you guys make flowers out of veggies haha. I use your cucumber wave garnish all the time and people lose their mind when they see it. I'll have to give this a try in the future!
reply
roninreturns
How To Make Sushi, just when I'd been blown away by so many of your videos, I come across something like this one. It would be a solid few minutes of just staring at and admiring some of these creations before I could bring myself to touch it on the plate, as tasty as it must be. I can say this is such a rare artistic sense and creativity that you bring that my wonderment as a chef is reinvigorated and I'm already making a list of ingredients. What a beautiful touch and teaching!
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How To Make Sushi, just when I'd been blown away by so many of your videos, I come across something like this one. It would be a solid few minutes of just staring at and admiring some of these creations before I could bring myself to touch it on the plate, as tasty as it must be. I can say this is such a rare artistic sense and creativity that you bring that my wonderment as a chef is reinvigorated and I'm already making a list of ingredients. What a beautiful touch and teaching!
reply
dFruitzig
really a great idea. why haven't i think about daikon? it's white and solid, makes it so useful to manipulate. and the beet painting is brilliant. i just wonder will it be better if we soak the carved daikon into iced water for some minutes, just to help the flower to bloom
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really a great idea. why haven't i think about daikon? it's white and solid, makes it so useful to manipulate. and the beet painting is brilliant. i just wonder will it be better if we soak the carved daikon into iced water for some minutes, just to help the flower to bloom
reply
Jihan
I have a suggestion. Can you cut hotdogs that shapes like an octopus? It's called Octopus Hotdog. I really think it's good and I think you might like it. Anyways, Great Video and Thanks for the tutorial.
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I have a suggestion. Can you cut hotdogs that shapes like an octopus? It's called Octopus Hotdog. I really think it's good and I think you might like it. Anyways, Great Video and Thanks for the tutorial.
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MidoriMushrooms
I love watching you make food art but I am curious: does it bug you that you work so hard on stuff that looks so nice that people are just gonna eat?
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I love watching you make food art but I am curious: does it bug you that you work so hard on stuff that looks so nice that people are just gonna eat?
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