Food Network Magazine - (10)October 2020

Whip cream by hand.

“Most recipes tell you to use a stand mixer
to whip heavy cream, but that method will
almost always over-whip it. Instead, whip
by hand (add a touch of confectioners’
sugar for stability) to create a pliable
consistency for the perfect swoops.”
—Christine Albano, @chrisalb14

a rim of small bubbles

inside a mug of coffee

or tea. This gives the

freshly poured and hot.”

—D’mytrek Brown

“Those little flat,

things out, especially when I’m

layering food.”

—Benjamina Ebuehi

“I have some dental tools that I got at a flea

market—syringes for sauces and denture

glue for making foods stick. Airport security

went though my kit bag once. It probably

looked quite suspicious!”

—Jamie Kimm

of the

We asked the stylists: What’s the weirdest thing in your tool kit?

“I have a heat gun that’s

typically meant for home-

improvement jobs, but I use

it to melt cheese and brown

food in specific spots.”

—Carrie Purcell

“I carefully place drips on desserts

with a disposable eyedropper.”

Use crystal-clear ice.

“Ice tends to have cloudy spots, so I

often use fake ice made of acrylic to

style drinks. If you’d rather use real ice

(understandable!), freeze distilled water

in silicone molds—this will create clearer

cubes than you’d get from the tap.”

—Jenn Davis, @twocupsflour

OCTOBER 2020 ●FOOD NETWORK MAGAZINE 41

"I use tweezers

to precisely place

small ingredients."

-lfyOgbua

Tools

-Christine Albano

Trade

round makeup sponges.

They're the perfect size for

propping things up or leveling

"I'll use dish soap to create

impression that the drink is