Reincorporación

Because vegetables come in a variety of types and growth patterns, the discussion of prepping for photo vegeta- bles will be specifi c to these groupings. However, that being said, each vegetable can be treated with specifi c styling techniques. Always use clean, sharp knives and tools when working with fresh vegetables and make sure the cutting board surface is clean.

the carrots at the studio, using kitchen scissors, cut off the green leafy sections, leaving a short length of the stem on the carrot. Th e length of green you leave attached to the carrot will depend on the look you want for your shot. If the outer stem stalks are damaged or pale, they can be removed. Rather than pare the carrot, work under slow running water or over a bowl of water, and use a Scotch- Brite heavy-duty scouring pad to clean the carrot. Th e pad can be used to remove all dirt and small roots from

TRICKS OF THE TRADE I clean cutting boards with soap and water between uses, and also in between cutting different types of vegetables. I often treat my acrylic boards with a bleach-water rinse between styling jobs, and when they become stained. If you want to follow this practice, mix 1 part bleach to 2 parts water in an applicator bottle purchased at a beauty supply store. Place the acrylic board in a sink. Squirt the bleach and water mixture on the cutting board surface. Be careful the liquid doesn’t splash onto your clothing because it will make permanent spots. Let the bleach water remain on the board for several minutes or until the stains are removed. Repeat the application if necessary to remove stubborn stains. Rinse the board with clear running water and stand it on end to drip dry or dry it with a paper towel.

When purchasing carrots for photography, look for bunches that have the green tops still intact. Also look for carrots that are blemish free and have a rich orange color. Th e root end should taper to a point. As you prep

the surface of the carrot. Also, use the edges of the pad or the tip of a paring knife to remove dirt deposits where the green stems grow out of the carrot. Once each carrot has been cleaned, submerge it in ice water or wrap it in a wet paper towel. If you use the paper towel method, place a group of the wrapped carrots in a Ziploc bag until you are ready for the carrots.

If you want to use tomatoes in a dish for photography and do not want to show the skin on the tomato, rather

than using canned cooked tomatoes, better visual results can be achieved by skinning the tomato yourself. Th ere’s a quick way to remove the skin while keeping the outer fl esh of the tomato intact. Place water in a large pot until it is deep enough to submerge the toma- toes you have purchased. Bring the water to a boil. Insert a long-handled fork into the tomato at an angle of about 45º near the stem of the tomato. Th e angle will help ensure the tomato does not fall off the fork during the following process. Holding the tomato on the fork, completely submerge the tomato in the simmer- ing water for about 10 seconds. Remove the tomato from the simmering water and immediately plunge it into a bowl of ice water. Remove the tomato from the ice water and remove the fork from the tomato. Grasp the tomato skin and pull it away from the fl esh of the tomato. If the skin does not readily separate from the tomato, it may be necessary to repeat the process of submerging the tomato in the simmering water for an additional 10 seconds and then back into the ice water. Use this process for all of the tomatoes you intend to peel. With a sharp knife, cut each tomato in half or quarters. Use a spoon to remove the juicy seed areas in the interior of each tomato since they are not a desirable element for photography. Reserve the thick fl esh from the outside of the tomato and cut it to the size required for your shot.

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C H A P T E R E I G H T

Depending on your shot, during prep time, you may need to cut some of the vegetables. Use a sharp knife and a cutting board. Follow safe knife handling techniques. Depending on your specifi c project, you may have many options for the shapes and sizes to cut. Consider the overall look for the presentation you want to achieve. And don’t be afraid to experiment with diff erent cuts for the vegetables.

All vegetables have specifi c growth patterns that are fairly predictable. Vegetables in the broccoli and caulifl ower family, like the broccofl ower pictured here, have growth patterns like that of fl owers on short stems. To cut vege- tables in this family, you need to look at the individual vegetable. Notice the shape of the fl owering heads, and with a sharp knife, cut the stems according to the needs for your shot. If you desire fl ower heads that are smaller

than the growth pattern of the vegetable, there is a special technique that you can use to avoid a knife mark and “cut” appearance on the fl ower end. Using a sharp knife cut the vegetable, beginning at the stem end. Bring the knife through the entire stem, but not through the fl ower end. Remove the knife from the vegetable. Grasp the split stem, holding one side of the stem in each hand. As you pull your hands apart, the fl owering end of the veg- etable will part with a more natural edge.

Corn on the cob is a unique vegetable to prep. I usually trim the darker areas of the silk with scissors, and then either blanch or steam the corn. It only takes about 10 minutes for the color of the husk and corn to brighten during blanching or steaming. Once that happens, remove the corn from the kettle and plunge it into ice water. When the corn has cooled to the touch, you can gently fold back the husk about halfway down the corn. Grasp the silk at the tip of the ear of corn and pull the silk away. If any stray silk ends are left, remove them with your fi ngers or sharp scissors.

My favorite display of corn is to completely remove the husk from one side of the corn. Th en, using the removed husk, cut or tear two strips about 3/4 inch wide the length of the husk. Tie the ends of the strips in a knot. Hold the ear of corn in one hand, and fold back the remaining husk to create an attractive collar for the ear of corn. Wrap the tied strip around the corn with the knot showing in the front against the exposed corn kernels. With a T-pin, secure the ends of the strip on the back of the ear to hold both the strip and the husk collar in place.

METHODS OF COOKING VEGETABLES