With just a nice, firm tomato and a good, sharp knife, you can create this beautiful garnish that will elevate any meal to an upscale level .
Carve a tomato rose
Click through to watch this video on how2heroes.com
How To: Carve a tomato rose
- Hot
- Latest
-
How To:
Find and eat wild Watercress without being poisoned
-
How To:
Cook your green beans so they keep their color
-
How To:
Prepare homemade hash browns
-
How To:
Make vegan gluten-free samosa
-
How To:
Make Camote Fries or Sweet Potato Fries for Breakfast
-
How To:
Determine if asparagus is fresh or not
-
How To:
Figure out if an eggplant is ripe or rotten
-
How To:
Prepare leeks for soups
-
How To:
Cook with long stem artichokes
-
How To:
Prepare bok choy for Chinese food
-
How To:
Cook beetroot with Hell's Kitchen Gordon Ramsay
-
How To:
Cut a Bell Pepper into Strips and Dice It into Cubes
-
How To:
Make Filipino kamote que (sweet fried potato)
-
How To:
Make crispy cassava chips
-
How To:
Pickle jalapeno and Anaheim peppers at home
-
How To:
Cook artichokes provencal with the NY Times
-
How To:
Make cream cheese filled fried potato balls
-
How To:
Pan sear scallops with chef Ming Tsai
-
How To:
Make yuca with garlic citrus sauce
-
How To:
Make a creamy butternut squash purée side dish
-
How To:
Find and eat wild Watercress without being poisoned
-
How To:
Cook your green beans so they keep their color
-
How To:
Prepare homemade hash browns
-
How To:
Make vegan gluten-free samosa
-
How To:
Make Camote Fries or Sweet Potato Fries for Breakfast
-
How To:
Determine if asparagus is fresh or not
-
How To:
Figure out if an eggplant is ripe or rotten
-
How To:
Prepare leeks for soups
-
How To:
Cook with long stem artichokes
-
How To:
Prepare bok choy for Chinese food
-
How To:
Cut a Bell Pepper into Strips and Dice It into Cubes
-
How To:
Cook beetroot with Hell's Kitchen Gordon Ramsay
-
How To:
Make Filipino kamote que (sweet fried potato)
-
How To:
Pickle jalapeno and Anaheim peppers at home
-
How To:
Make crispy cassava chips
-
How To:
Cook artichokes provencal with the NY Times
-
How To:
Make cream cheese filled fried potato balls
-
How To:
Make yuca with garlic citrus sauce
-
How To:
Pan sear scallops with chef Ming Tsai
-
How To:
Make a creamy butternut squash purée side dish
Be the First to Comment
Share Your Thoughts