Food Styling for Photographers

MEETING MEAT HEAD-ON

Place one cut of hero meat on the cooking surface and

let it cook undisturbed until the meat releases itself

from the cooking surface. With a spatula turn the meat

supporting the entire cut of meat during this procedure.

If the meat is cupping, meaning some of the meat is not

touching the griddle surface, you will need to lay the

fl at surface of the spatula on top of the meat as it cooks

and apply some pressure to fl atten the meat. Th is will

help ensure that all surfaces of the meat connect with

the cooking surface. Th e goal is to cook the meat until

it no longer appears red. You will be adding color to

the meat exterior before fi nal photography.

Find a container that has enough room to submerge the

meat in vegetable oil. Add room temperature oil to the

container. Remove the meat from the cooking surface

and place it directly in the container with the oil, making

sure the meat is completely submerged. Th e oil will seal

all air away from the meat, delaying oxidation which will

darken the meat’s exterior color. If you are using large

cuts of meat, you can place only one or two pieces of meat

in each pan of oil. You will need enough oil for several

containers. Repeat the cooking process until all the meats

you purchased are resting in oil.

Capture and reserve any cooking liquids that have accu-

mulated in the skillet or on the griddle during the meat

grilling process. If desired, these juices can be used on the

hero plate as a pool of juices below the meat and to moisten

the exterior meat surface before fi nal photography.

TRICKS OF THE TRADE While you are doing these techniques,

you will have the opportunity to handle and evaluate all of the hero

cuts of meat. As you work, select #1, #2, #3, etc., and mark their

containers accordingly so you can easily identify them later when you

are ready to build the hero plate or arrangement.