Food Styling Tools of the Trade
let me just go over some of the other little tools and things that we have here at the table to talk about. Um One of the things, a little spray bottle, I kind of keep a little spray bottle around because when we're doing um when we're doing anything that's leafy or raw wet always looks nice. I think it kind of, it kind of um promotes the idea of fresh, you know, um some of the other tools like, like this rinder, this is a really cool trick. You know, like this got this thing where you kind of wrap it around and get that long curly Q. Of uh fucking demonstrated on. I don't have to show you hope these are real. Yeah, they are. Yeah. But you know, if you're you know, you are doing a drink or something that you want to top with a really cool little garnish, looking for some something nice, you know, something like this. And you can do a little twist with it and you kind of sit there with it wrapped around your finger for a minute or two. So it kind of holds the shape and you drop it onto ...
whatever you're doing or you drop it in your drink. You have a nice little garnish. All these little all these little tools that you find at the store and you're not sure what they are. Obviously a tweezer is always a great. Not for that, of course. But mm hmm It looks really sinister. Mhm. And I know it's for injecting, you know uh Turkey or something. But the idea of being able to place liquid where you want to, this isn't the only tool you can do that with. But being able to place liquid where you want to in a shot where you want a particular glisten or whatever. And you know, also using um olive oil and a pastry brush and having that on set when you're doing like meat and anything that has a shine on it. You want to kind of just give it a little brush. For example, like this bread, right? If you're gonna just if you're just gonna go like this like you're at home and you're gonna cut a piece of bread. Okay, great. That's nice. But if you're thinking in terms of maybe something different and you do something just on the bias, anything anytime you have the opportunity to cut something on the bias. Now you have a little bit more shape. Maybe you get the bread that has like little holes in it. Like that where it kind of lets like go through. Now. You know, the difference between that and that you can imagine, you know, it's really it seems pretty simple. It's not really brain surgery, but it definitely gives you the opportunity to make a big mess and But also, you know, all the things that what I would prefer to do with this is just break it by hand because that's the way I would eat it. You know, if I'm at the table and where I grew up, you know, this is more appropriate and now that looks really organic and it's kind of more appetizing and it kind of tells a little bit more of a story rather than All right, everyone get the knife and cut the bread into circles. So the simple little things that you do with food styling, you know, zest in a lemon cutting the bread a certain way, even the cheese, you know like I wouldn't just well I mean if we're going to grade it, that's one thing. But if we're not going to read it again, get your hands in there and snap a piece off, you know, break it, see what see the texture that's there. This is these are those kind of small little elements that you know maybe you're not thinking of because you've got so much to think about on set. You know, you think about, okay my camera settings okay is the food ready? You need to slow down like I'm going to do right now and take a deep breath and think, okay, that's already done, cameras set up props are picked, what can I make this, what can I do to make this picture look better? And all of those little kind of simple little things that you think about the grain of your salt, right? This you can use morton salt when you're cooking but when you're kind of garnish something, you know, having something with a little bit of texture on it or even better if you have the opportunity, you know something that's really kind of cool, you know and kind of get it in there, you know make it, make it messy, make it make it pretty. These are these you know, these are the things that when we're eating right, it doesn't have to be sloppy, but it could be messy, it could look like you're eating. And I think there's there's a certain beauty to that as long as you're mindful of the fact of keeping your set clean.