1 medium fresh jicama, 2 pieces fresh celery, 1
fresh carrot, 4 pieces fresh asparagus, washed,
(peeled) and cut into 3-inch sticks or the same
length of canned baby corn.
Dip asparagus and baby corns into boiling water
for 30 seconds and move them into ice water and
set for 3 minutes.
Put the salad sticks in clear cups, add drinking
water and followed by dry ice. Serve immediately with mayonnaise or tofu mayonnaise.
Cool and crisp mouthfeel, good for summer.
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If my veggie sticks were smoking like that, I think I'd just wait for the main course. Great shot, but I think for a photo of a recipe, it's a bit unrealistic. Or, is there a reason for the smoke I am unaware of?
everything about this comp is fantastic, except the border, IMO. Well done. Visually stunning. Takes my breath away. I'd love to see the statistics on young vegetables we lose to lung cancer. I'm sure the numbers are staggering. Well done!
Wow! The colors and the details are really stand out fabulous! Lighting is excellent and I love the 'steam' rising from the bottom - I STILL have not figured out to effectively capture smoke in my photos. Kudos to you for capturing it so well in this photo. Love how the colors and textures of the salad sticks really pops visually off the black background. Your composition of elements is not only eye appealing because of the bold colors but interesting because of the textures we see in the baby corns, asparagus and celery. (out of curiosity, don't know exactly what the white salad stick is Jicama is a guess). Good lighting, good focus, good composition of elements 8.
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