Food Styling for Photographers

CHAPTER SEVEN

Braising Method for Th icker Cuts of Meat

Th e braising method is used for thicker cuts of beef or
pork that will be sliced to expose the interior meat surface
to the camera. When cooking meat for photography, the
food stylist wants to have a constant reading on the meat
during the cooking process. Cooking thicker cuts of meat
with this method keeps the meat in an easily observable
position. Th is method is added to the end of the griddle
method and is actually performed on the same griddle or
skillet surface. Lightly brown or sear the exterior meat
surfaces using the griddle method discussed earlier. For
thicker cuts of meat, hold the side edges of the meat
against the cooking surface to brown them. Use tongs to
maneuver the meat during this process so the entire exte-
rior of the meat is seared and no longer red.

By pressing down on a cut of meat with my fi ngers, I can
predict the stage of cooking and the appearance of the

interior. However, I realize this method takes a lot of trial

and error to learn, and food styling is not an appropriate

arena in which to learn this skill. So, I recommend you

use a laser style meat thermometer that will allow you to

check the interior temperature of the meat and give you

an idea of where it is in the cooking process, without

making holes in the hero meat. For photography, an

interior temperature of rare to medium-rare will produce

a pink interior that is usually the preferred appearance

for photo beef.

Once the meat is seared on all sides, use a piece of heavy-

duty aluminum foil to make a tent that completely covers

the meat. Th e foil should be big enough to fl atten around

all sides of the meat and against the griddle so that it

extends at least 2 inches around the cut of meat. Lower

the heat to around 300ºF. Th e foil traps steam from the

juices produced by the meat, creating a braising method

to cook the item.

PHOTOGRAPHER’S COMMENT—Notes on Skirt Steak Set
Hot off the grill? No, but it looks like it. We used the top of the
griddle as our background. The dark, seasoned surface and richly lit
set was exactly what we wanted for this shot. Meat should not be
overlit. I used a grid on my Chimera lightbank and a large fi ll card
in front to even out the soft light. I have black shutters that close
over my windows when I don’t want natural light hitting the set.

TRICKS OF THE TRADE If the meat is dry and not creating any

juice on the cooking surface, use a bulb-type applicator to add water

around the meat. Check the meat every 3 to 4 minutes, using either your

touch on the meat surface or a meat thermometer until the meat is

medium-rare. As you work with this technique, carefully lift the foil with

tongs to avoid the rush of steam that will escape from under the foil.

You do not want the steam to hit your hand or your face so take care.