Food Styling for Photographers

CHAPTER EIGHT

Making Grill Marks on Vegetables

Most vegetables that will appear grilled to the camera
are treated fi rst by steaming, baking, or cooking on a
griddle surface and then grill marks are added. Regard-
less of the cooking method, the vegetable must appear
cooked. Refer to the discussion about making grill
marks in the chapter on meats (Chapter 7). Th e electric

charcoal starter appliance or hot metal skewer tech-

nique both work well for making grill marks on

vegetables. A torch or electric charcoal starter can also

be used to create browning along the edges and in

selected spots on the surface of the vegetable. Once the

grill marks are applied, additional coloring, oil, or other

treatments can be applied to the surface of the vegeta-

bles if desired.

Supplies used to complete this shot:

● Totally Bamboo cutting board

● Presto Tilt’N Drain griddle

● Messermeister 5-inch serrated tomato knife, kitchen

scissors, nylon turner, and San Moritz elite 6-inch

chef ’s knife

● Wilton Recipe Right Non-Stick medium cookie

pan

● Le Creuset stockpot and 3 1/2-quart rectangular

baker, pearl

● Electric charcoal starter

● T-pins

● Artist’s brushes

● Landscaping stone