Th e vegetables depicted in this image were prepped using either the steaming or blanching methods
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described below. Th e goal that the photographer and I wanted to achieve with this shot was to illustrate a study of textures using one color. With that goal in mind, I selected vegetables of varying colors in the green family. Once the vegetables were prepped, I began constructing the hero plate using the diff erences of texture to make the vegetables pop and visually separate within the build. I also wanted the build to create movement to draw the viewer’s eyes through the image.
Th ere are four basic methods for cooking vegetables for photography. It might be more accurate, however, to say that there are four basic methods for making vegetables
appear cooked. In the world of food photography, all is
not as it appears. Have you ever noticed, while preparing vegetables at home, that when you fi rst plunge green vegetables into simmering water, the color of the vegeta- ble changes very quickly to a more vibrant appearance? As the vegetable continues to cook, it becomes more water logged or limp and the color isn’t quite as vibrant. For food photography, we usually want to capture the vibrant appearance before it goes any further into the cooking process.
Steaming
One of the methods for prepping vegetables for pho- tography is steaming. Additional techniques may be applied to the vegetables after steaming, but steaming
is a very controlled way to begin the cooking process. A steamer usually involves a large pot or kettle that holds a couple of inches of boiling water and some type of steamer insert that fi ts into the pot. Th e steamer insert is perforated with holes that allow the steam generated by the boiling water to access the vegetables sitting on the steamer insert. Th e bottom of the steamer insert should be above the water surface in the pot at all times.
Th e process of steaming a vegetable enhances the color while maintaining the photo viability of the vegetable. Th e eff ects of steaming on the vegetable can be observed if a glass lid is used over the steaming pot. Most vegeta- bles will achieve color enhancement within a minute or two of steaming. Use tongs to remove the vegetable from the steaming pot and immediately submerge the vegetable in a bowl of ice water. I often leave the vege- tables in ice water until they are needed to build the hero plate. However, another method involves removing them from the ice water and placing them in Ziploc containers or on trays. Cover the trays of vegetables with plastic wrap. Th ey will need to be refrigerated until you are ready to construct the hero plate. Steaming works especially well for larger vegetables such as broccoli, caulifl ower, or corn because after steaming, these vegetables are easily handled with tongs without causing damage to their appearance.
Blanching
Another method for cooking vegetables for photogra- phy that achieves an eff ect similar to that of steaming, is blanching. Blanching is a better choice than steaming when you are prepping tender and small vegetables. Th e simmering water surrounds the small vegetables and cooks the outer surfaces evenly and quickly. Remove small vegetables such as peas and green beans from the
water with a mesh strainer as soon as the optimum color is reached. Larger vegetables can be more easily removed from the water with tongs. As you add vegetables to the simmering water, it works best to blanch small batches at one time. Th is keeps the water temperature even, allowing for more controlled and even cooking of the vegetables. To stop the cooking process once vegetables are removed from the simmering water, plunge them into an ice water bath. If you are blanching or steaming
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several batches of vegetables, it may be necessary to replenish the ice often.
TRICKS OF THE TRADE If you have a large number of vegetables to blanch or steam, use a large kettle or clean sink to hold the ice water. Set a colander into the ice water and make sure the level of ice water is ample to cover the vegetables as you place them into the colander. This technique keeps the vegetables in the colander and separate from the ice. This will save you from having to dig through the icy water for the vegetables and it also protects the vegetables from being agitated in water with rough ice edges. Be sure to keep the ice replenished in the sink or kettle as needed. If you are blanching or steaming small, delicate vegetables, such as peas or beans, you can keep them separated from ice and larger vegetables by placing them in a wire mesh strainer suspended in the ice water.
Once all of the vegetables for the image have been steamed or blanched and are well chilled in the ice water, they are ready to be built on the hero plate. If your project calls for using vegetables prepared this way to enhance or garnish a plate with other foods, for instance, a steak, the prepped vegetables can remain in ice water until you have the other items ready to build on the hero plate.
Supplies used to create this shot:
● Le Creuset 5 1/2-quart round french oven and
steamer insert
● Henckels Twin Four Star II 8-inch chef ’s knife and
3-inch paring knife
● Messermeister San Moritz elite 6-inch chef ’s knife,
and jumbo slotted turner
● OXO Good Grips Y peeler, swivel peeler, 12-inch
tongs with nylon heads, 6-inch strainer, and carving and cutting board
● Cardinal International salad bowls ● Arcoroc oval dinner plate
● Scotch-Brite heavy-duty scouring pads ● Artist’s brushes
● Spritzer ● Ice
● Hand-painted surface by Brad G. Rogers
PHOTOGRAPHER’S COMMENT—Notes on the Steamed Vegetable Plate Set
Simple, soft, beautiful light. Let the color and shape of the vegetables be the hero of the shot. We used a simple set and a soft background, with tone on tone for both the food and the set. I placed a medium Chimera lightbank and grid to the back of the set and overhead, but no fi ll, to give deep rich color and soft shadows in front of the plate. My Gitzo Studex tripod gave me the stability I needed for an over- head shot.
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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.
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Some vegetables can be baked or partially baked as a prep method. Th e oven can also be used to steam certain veg- etables, like potatoes and large squash, by sealing the vegetable with a small amount of water in an aluminum foil pouch before baking.
TRICKS OF THE TRADE A good trick to remember is that the caramelized residue on the baking sheet after tomatoes are baked is a good enhancement to baked foods. Use an offset spatula to scrape the caramelized drippings from the tomato baking pan. Place the residue on the hero food or plate with an artist’s brush.
Baking Vegetables
Cooking tomatoes with the skin on is best achieved in the oven. Th e tomatoes can be cut in half or quartered. Remove the seeds and liquid interior with a sharp- edged spoon. I use my trusty metal camping spoon but a grapefruit spoon works well too. Place the tomatoes on a baking sheet and sprinkle them with olive oil. Bake in a preheated oven at 350ºF for 25 to 45 minutes, depending on the size of the tomatoes. Remove them from the oven when they have a little browning on the edges. When the tray has cooled to the touch, cover the tray of baked tomatoes with plastic wrap until needed to build the hero dish.
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