Originally Posted by mollyanne
ChefLinny...those are all awesome...wtg! How did you ever carve that apple fast enough to avoid browning. Did you use watermelon for the fish?
Thank you very much!
The trick to the apple is to have a bowl of lemon water (1 part lemon juice and 2 parts water) nearby to dip the apple into everytime you expose the meat.
The fish is a 1/2 Roma tomato with the skin peeled back and pieces of carrot and cucumber.
If you are interested in making any of these, they are all part of my newsletter lessons I offer on my blog. Just go to my contact info on my profile page for my blog address. I use lots of pictures and break down the steps, most people are surprised how easy they are to make!
Oh and in case anyone is wondering, the 3rd carving is a sweet potato.