MEETING MEAT HEAD-ON
Slicing Hero Meat—Exposing the Interior
SAFETY NOTE Regardless of the method you use to make grill
marks, you’re dealing with extremely hot metal that will burn you if
it touches your skin. Also, keep in mind that the cord on an electric
charcoal starter is short. Work in a place where you can maneuver
the tool safely. If you use an extension cord, use a heavy-gauge cord.
I tape the electric cord to the tabletop where I am working and put
a brick on top of the tape for insurance so the cord will stay put. If
the cord crosses the fl oor, I use duct tape to secure it to the fl oor. I
work on a landscaping stone when I make grill marks because it
offers a fl ameproof surface on which to rest the hot skewers and
charcoal starter when not in use. As you fi nish making torch and grill
marks on each piece, place the meat back into the oil, ensuring once
again that the meat is submerged in the oil until it is needed for
building on the hero plate.NOTE If you are not slicing or cutting into the
hero meat in your shot, proceed to the section on
Color for Photo Meat.TRICKS OF THE TRADE If hero meat is to be sliced, the slicing
must be done before any coloring is applied to the exterior of the
meat. Once sliced, the meat should not be resubmerged in oil. Sliced
meat does not remain hero quality for very long, so you will need to
move quickly after meat is cut. Premix any color or sauces, and
choose heroes for all other elements in your shot before you proceed
to cutting the meat.I’m still using it. However, metal skewers heated over a
fl ame can also make grill marks for photography. Hold
the metal skewer with vice-grip pliers or a well-insulated
baking mitt. Place the skewer so about 4 inches of the
tip end is in the fl ame of a gas burner or torch. Th e skewer
will heat quickly. Be aware that it will brand anything it
touches.