Food Styling for Photographers

VEGGIE PERFECT

Cooking Vegetables on a Griddle

Cooking treatments for vegetables lend a variety of con-

trolled appearances for the vegetables, and each treat-

ment is appropriate for specifi c projects. Whereas

blanching and steaming bring out the intrinsic color of

vegetables, cooking on a griddle and baking techniques

add browning eff ects or caramelization on the surface of

the cooked vegetable. Vegetables with higher water

content like tomatoes are best if baked to accomplish a

caramelized appearance. After completing the griddle or

baking process, you can add grill marks to make vegeta-

bles appear as though they were cooked on a grill.

If vegetables are to appear grilled, the sequence of tech-

niques can start here, with a few exceptions. Normally I

blanch potatoes for a few minutes and drain them thor-

oughly before placing them on a griddle to brown cut

surfaces. Cooking vegetables on a griddle should be

accomplished shortly before building the hero plate.

To prep vegetables on a griddle, preheat the griddle

surface to 325º to 350º Fahrenheit. Brush the griddle

surface with vegetable oil. Work with only a few

pieces of vegetables at one time because you will need to

check them often during the cooking process. Lay the

vegetables cut side down on the griddle and cook

them until they have a light golden color. If you choose

to use a spatula or tool to remove them, make sure the

implement does not mar the vegetables’ surfaces. As the

vegetables complete the browning process, place them

hero side up on a tray until needed for construction of

the hero plate or on set. Cover the vegetables with plastic

wrap.