I carry this little pouch in my tool box, stuffed with a handful of zesters and peelers that I use often…plus a few rarely used butter curlers and melon ballers.
These work in a range of applications, like for removing citrus zest in different thicknesses for garnishes. The peelers are also terrific for making ribbons of cucumber, slivers of fresh coconut, curls of Parmesan or chocolate…and yet another way to get the zest off of citrus.I don’t think there’s ever a day when I don’t use these tools in the studio for food photography. Here are some samples(easy to tell which ones were shot by the pros, eh?…) of food styling I’ve done using these go-to items from my “kit”. But let’s say it loud…. they’re also incredibly handy in the kitchen at home for a quick and easy way to boost how things taste (and look) on your dinner plate.
…..pre-threaded on a bamboo skewer so it doesn’t split on the metal cocktail pick
LCBO Food & Drink: photo James Tse
(utterly delicious….Poached Salmon with Green Tea Soba Noodles with Cucumber Salad)
County Grapevine: photo Jim Norton
LCBO Food & Drink: photo Mark Burstyn
County Grapevine: photo Derek Cooper
It’s approaching my 100th post. Incredible.
I’m still struggling with figuring out sizing images and controlling the layout. Help is hopefully on it’s way, and also for figuring out how to include receiving comments from you.
Feel free to let me know any queries you have about food styling, unless you’re a robot {read:get lost}
ruth at ruthscanteen dot com
I think I’m the one with all the questions when it comes to living between two worlds, city and country, and making it work. Thank-you for reading about it here on my blog. And yes…it’s almost time to think about what’s for lunch…..