– Hey guys, it’s Danni and welcome to day 20 of the food styling challenge. Today we are talking all about how to get perfect swirls in your desserts or your butter or whatever you need to make perfect beautiful swirls in. Let’s jump in. So tip number one is make sure your product is completely smooth and lump free. So whatever you need to do to make sure that your product is really good to work with. If you need to blend it more, if you need to whisk it heavier, if you need to make a new batch, the biggest thing that you wanna know is that you cannot have lumps in here. So if you need to strain out stuff do it now because after we start assembling it it’s impossible to fix it right there without it being a total headache. So start with the best product and that’s gonna give you the easiest result when you’re trying to do this. Using a cakestand allows us to build this very, very smoothly and easily without getting our hand into the mixture. Now you can do this without a cakestand, we definitely do, but if you have access to one and you’re trying to do this really perfectly it definitely helps. Tip number three is to build this one layer at a time. Don’t try to do this around and around and around in circles and have it look perfect everywhere. Build it for where the camera’s going to look at it and build from the base and then build the next layer all the way up until you have the perfect swirl. Thanks for watching guys. I hope that you enjoyed that and that it was helpful. If it was leave me a comment below, tag a friend, let them know to come check out our videos. Also make sure that you have subscribed and click the link in the description box below to get instant updates and to snag one of our super awesome freebies. See you next time, bye.
– Hey, guys, it’s Dani, and today is day 19 of the food styling challenge. Today, we are talking all about how to get that perfect, cheesy pizza pull. So, let’s jump in with all the tips and tricks. Tip number one is to pre-cook and pre-cut your piece of pizza. Now, basically what this means is that we are manufacturing the pizza to get it to pull exactly where we want it to pull. This isn’t a assemble the whole pizza and then wonder why your cheese pull didn’t work situation. We’re gonna pre-cook our crust so if you have a raw crust, you wanna go ahead and pre-cook that crust until it’s almost done. After that, you’re gonna cut out the pizza piece as big as you want with a pair of kitchen shears or a very sharp knife. Now, after this is done, you’re gonna put that slice right back up next to where the pizza is, and then we’re gonna start assembly. Tip number two is assemble the right way. The first thing to know when you’re assembling your pizza is that you need to do this a little bit more strategically than you thought. You wanna take your pizza sauce and you want to spread it over the pizza, but you wanna avoid getting right on that cut line. That’s because this is going to ooze out into your cut and it’s just not gonna look good. So, give yourself a little bit of space right on that cut line where you don’t put any sauce. Definitely make sure you have some sauce on the slice itself though, just not right around those edges. Once you’ve got your sauce on, we’re going to start assembling the cheese pull. Now, to do this, we’re gonna use either string cheese, or my favorite are these things called string whips. They’re basically string cheese without the packaging. Another good option if you can’t find the cheese whips is to use a farm style cut mozzarella cheese. Now, these are gonna give you nice long strands of cheese like that, that pull really nicely. Your other option is to use string cheese and just lay those out and just rip them down the string cheese. Now that you have your cheese pull line assembled, we want to finish covering this up and making your pizza. So, at this point, we’re gonna add the rest of the cheese, the rest of the toppings, all the way across there. Now, if your pizza has pepperoni on it, it can be a really nice look to have a pepperoni slice cut right down the middle. But, if you try to do this after it’s already cooked, it’s gonna become a big mess. It’s going to sink in there, your cut line’s gonna be all wonky, so when you see those perfect pepperoni cuts and wonder how the heck did they do that, they did it before they cooked it. So, trim those down and lay them on both sides there if you want that realistic looking pepperoni slice. The last thing that we have to do here is to put this into the oven, so into the oven at 425. If you have a pizza stone, use the pizza stone. If you have a crisper, where they’re an aluminum pan that has holes in the bottom, use that. Those are all really good options. You wanna try to get that crust really nice and crispy on the bottom so that it’s not soggy at all. My next tip takes a little MacGyver-ing, but you wanna build a custom pizza puller. That’s not really a technical term, but this is basically what it is. So, this is a pizza puller. So, basically what this is, is it’s a pizza slice server and what we’ve done is we have epoxy glued some thumbtacks on here. So what’s going to happen is as we slide underneath that pizza, we’re gonna tap it up and shove it into the crust there, and then as we pull, it’s gonna give us a nice resistance to get that cheese pull without it sliding off of here. Now, there’s lots of other ways that you can do this. You can use really heavy duty double-stick tape, but this is by far my favorite way. It’s consistent and once you build it, you don’t have to build it again. So, you always have something really great to be able to pull those pizza slices with. I hope that this video was helpful and that you enjoyed it. If you did, leave me a comment below and let me know. And be sure to subscribe, follow us on Facebook, and make sure, most importantly, that you click onto the link that’s in the description box. That is gonna give you access to instant updates when these trainings go live and they are time sensitive, so make sure you get in here to see them when they’re here. And it’s also gonna get you access to one of our most incredible freebies out there. I know you’re gonna love it, so make sure you check it out. Until next time, guys. Bye.
– Hi guys, it’s Dani, and today is Day 18 of the food styling challenge, and today we’re talking all about how to style the perfect sandwich. So let’s go ahead and jump in with all the tips and tricks. Tip #1 is use cardboard. This seems like kind of a silly thing, but cardboard allows you to stack ingredients into the sandwich and give yourself a little bit of extra strength and a little bit of extra height in the sandwich. This really helps you get that definition between each layer so it doesn’t end up into a big, smushed mess. Trick #2 is use toothpicks, or t-pins. Some people really like t-pins, toothpicks are great for sandwiches because you can break them right into whatever size you need. So we’re gonna use these to pin the meat and pin the cheese into different kinds of curves, and different kinds of accents to help them get through the sandwich. Tip #3 is if you have enough lunch meat and it cooperates, try to pin your meat and your cheeses farther back in your sandwich. This allows you to be able to pin the lettuce and the tomatoes and any other fresh garnishes closer to the front. Now this is very important if your sandwich has to sit on set for a significant amount of time. Because if you put the pins for the lunch meat up further, they can catch the produce. So if you have to swap out a tomato or if your lettuce starts wilting, it really becomes problematic to have all of those that you have to drag through. So try to pin the meat and cheese further back and then pin your fresh produce in or tuck it in where you need to in the front. The next trick is use pipettes. Pipettes are disposable little syringes that you can use to add all kinds of different things to food styling, but in this case, we’re gonna use it for the mayonnaise, for the mustard, anything like that. Now, the key to these is that you can cut them to whatever size you need, just like that. So that way, you can immediately add it at whatever thickness, and right where it is that you want it. Now, the important thing to know is that when you’re building a sandwich for a camera, you’re not gonna smother it with mustard and mayonnaise like you’re used to. You’re not actually gonna put any condiments on it until the very end, and you’re just gonna use your handy little pipette to just add a little bit right where you need it. And my last tip for you today is buy a needle applicator or use a toothpick if you need to add moisture to your produce. You don’t wanna add glycerin spray all over or you’re going to make your sandwich very soggy. So, use something like a needle applicator to put little drops of water right on your lettuce, right on your tomatoes, exactly where you need it. Thanks for watching, guys! I hope this was helpful. If it was, let me know in the comments, and of course, let me know if you have other things that you’d like to see us cover. If you haven’t already subscribed, please make sure that you subscribe, follow our Facebook page, and hit the Messenger link in the description below here and you will get hooked in for instant updates that will tell you every time we come live with a new training so that you can get on and watch it before they expire. We’ll also send you one of our best freebies ever, so make sure you get in there and get that taken care of. Until next time, guys, see you later!
– Hi guys, and welcome to Day 17 of the Food Styling Challenge. Today we are talking all about how to get perfect grill marks on your meat. So let’s jump in with all the tips and tricks. Tip number one is use a grill pan. A grill pan is an amazing way to get grill marks on your meat. This is one of the easiest ways to do it, and it’s very consistent because it’s giving you accurate lines. Now, what it doesn’t always do is give you a dark enough line. So we’ll get into that a little bit more in depth, but the things to know about working with a grill pan is you want to pat whatever the meat product is that you’re using completely dry, and then you want to lightly coat the grill pan with oil. I like to use just Pam spray, you can brush it with oil if you’d like, but I like the spray just ’cause it’s easy and fast. And then you’re gonna put that meat onto the grill pan and let it sit until it completely gets the grill marks that you want on there. It’s very important not to move it while it’s in this process, or you’ll mess up the mark. With thicker cuts of meat like chicken or steak, you can flip the meat over and put grill marks on the other side. If you have a thinner cut of meat, like a piece of fish or something like that, you may find that it’s just too thin to cook on the other side, and in that case, you just wanna make sure that it looks cooked on the other side. Don’t necessarily cook it over there. Now there’s a couple different ways that you can achieve that. The first way is to just add a few tablespoons of water into the pan and toss a lid on it, and let it get a little bit cooked on the very top of it there. The other way that you can do it is either use a handheld steamer, and steam it a little bit, or if the food works with it, then you can use a hand torch. It just depends on what exact protein that you’re working with. Tip number two is use kabobs. So, kabobs, metal kabobs are really great for putting grill marks on things. They can get very, very hot, and they’re very easy to manipulate. Now, you have a couple options for working with this, you can use a torch and just torch them until they get very, very hot, or you can use a gas stove. And, again, just put them into the flame until they’re very, very hot and then put them onto the meat. The nice thing about these is that they usually have a thick side and then they have a skinnier side, so you have a little bit more control over the grill marks that you put on there. Now, the important thing to know about these is that they’re not a grill, and so they’re not spaced perfectly even. So make sure as you’re doing it that you’re either measuring or very carefully eyeballing where you’re putting those grill marks, so that you don’t end up with a big huge gap and then a little teeny gap. It looks really weird when you do that. Tip number three is use a charcoal starter. These are for lighting charcoal, but they also get very, very hot and you can use them to put grill marks on your food. This does give a much bigger grill mark, so it only works for certain foods. I have seen some food stylists who will hammer these out, to make them a little bit flatter to where they could use them for finer things, but I haven’t done that and I’m pretty sure that probably voids the warranty, so you didn’t hear it from me. The last thing to know about working with meat is that you do wanna keep it fresh and looking really nice. So if you’re working with meat and it takes a while for you to get your set ready, make sure that you give it a nice dusting of oil over the top of it or submerge it in oil while you wait. This’ll help keep your meat looking really nice and juicy, instead of it looking really dry and not very appetizing. I hope you guys enjoyed this video today. If you did, leave me a comment in the comment section below and let me know. Let me know if there’s other videos that you’d like to see included in the challenge. And, of course, make sure you subscribe. Follow our Facebook page, and click the Messenger link below to make sure that you get instant updates when we go live with new trainings, and get yourself a really cool freebie. We’ll see you next time guys, bye!
– Hey guys, it’s Dani. And welcome to day 16 of the food styling challenge. Today we’re talking about what to do when you don’t have enough food. Tip number one is invert a bowl. Sticking a bowl inside of your other bowl will cause a natural lift in all of the food in the bowl. This is a really great hack to use if you find that you just don’t have enough food to fill the container that you’re trying to fill. Tip number two, paper towels. Taking a bunch of paper towels and wadding them up can work very effective for some foods. Stuff this into your bowl and voila! It’s much taller and you’re ready to shoot. Tip number three, instant mashed potatoes. These are a lifesaver. If you are working in food, you need to have boxes of instant mashed potatoes in your pantry at all times. It’s not really that tasty to eat, but it’s used in so many different ways in food styling. If you don’t have enough food just mix up some instant mashed potatoes, pile those into the bowl and then you can pile whatever else you need to right on top. Tip number four, fake ice cubes. Fake ice cubes are incredible if you have a drink, maybe like a smoothie that you need to lift the volume up in the bowl, but you don’t have any more. Now, what we used to do was make another batch, but then it’s slightly off in color, it’s slightly off in consistency and then you have to try to blend them again and your whole drink becomes a big mess. So this is so much easier. Just take a couple of these plastic ice cubes and tuck them into your glass. They’ll raise the volume, just like when you snuggle down into your bathtub. This tip also works really well if you’re using it in things like split pea soup or chili or things like that where you’re not really gonna see it, but it’s liquidy and it’ll help raise that liquid up. Thanks for watching. I hope that you found this helpful. If you enjoyed this video, please let me know in the comments below. And let me know if there’s other things that you’d like to hear us cover. If you haven’t already, please like our Facebook page and make sure you click the link below in the description. That link will take you right into our alerts and gets you hooked up with one of our best freebies. I can’t wait to see you guys again. See you next time, bye.
– Hi guys, it’s Dani. Welcome to Day 15 of the Food Styling Challenge. Today, we’re talking about how to get the perfect looking taco shells. I can’t wait to get started. So, let’s go ahead and jump in. Tip #1 is that you want to pick the right taco shells. Now for most of my recipes, what I prefer to use are these. These are a blend of corn and flour tortillas. So, they’re not quite a corn tortilla and they’re not quite a flour tortilla. The great thing about this is that it gives you a lot of the same texture of a corn tortilla but, it gives you the pliability of a flour tortilla. My next tip is to warm them up. You’re going to want to warm up your tortillas before you start to work with them. Now, you can do this while you’re working with other things, as you’re prepping your set. But, you do want them warm. So, if it’s into the microwave for just a minute before your set, or if you keep them warm in the oven. Wrap them in a damp tea towel and keep them in there. They will stay nice and warm and fluffy. You can also use a tortilla warmer if you have one of those. Using a blow torch allows you to get those dark, charred, beautiful edges to the sides of your tortillas. Now, if you don’t have a super fun torch like I do. You can do this on a gas stove. You can’t really do this very well on an electric stove. So, you definitely need some kind of flame. You can also use like a creme brulee torch if you have a little one of those in your kitchen. And, finally, my last tip is use sponges. Make-up sponges are amazing at helping you hold all kinds of things up. But they work particularly well with taco shells. When you want to have that perfect fold of the taco shells, but they just keep falling apart, make-up sponges are your answer. Pop them right around the sides and they’ll hold them right in place. Thanks for watching guys. I hope this was helpful to you. If you enjoyed this video, leave me a comment and let me know. If you have other ideas, or suggestions, or you have other ideas for future videos, also let me know that too. If you want to see more of this kind of content in your feed, be sure to follow our Facebook page and click the description link in the box below. That will give you access to all of our updates and it will give you access to one of our best freebies. I’ll see you tomorrow. See you later.
– Hey guys, it’s Dani, and welcome to day 14 of the food styling challenge. Today, we’re gonna be talking all about how to pick perfect burger buns. I can’t wait to get started, so let’s go ahead and jump in. My first tip for you is to buy your buns fresh. I know that sounds like a silly thing, and one that you would assume that everyone thinks about, but this is one item where you really don’t want to be picking it up several days before your shoot. This is one of the few items that we will pick up the morning of a shoot, or very late in the day the day before a shoot. The reason for this is that the longer that they sit out, the more they’re going to collapse, the tops are going to start to get wrinkly, they’re going to start steaming in bags if they’re sitting around for too long. It’s just something that’s better if you just buy it the day of. So the secret to picking perfect burger buns is that you wanna make sure that you get these in the morning. So get them nice and fresh, and then you’re gonna cut them yourself, so that you have a nice cut here. Tip number two, is that you’re going to pick out the inside of your bun. Now, we’re gonna show you what that looks like, but basically the reason for this, is that if you just cut your buns in half and you stack them on top of your burger, what’s going to happen is that that top bun is just going to sit on top of your burger, just like a little hat, and we don’t want that. So we’re gonna take out some of the bread inside that top bun, and we’re gonna set it down to where it comes down much nicer on top of your burger, and it looks like it’s just the perfect burger bite, versus a burger that has a little hat on it. Tip number three, is spray those buns with Scotch Guard. Now, I know this sounds kind of gross, and definitely if you’re planning on eating these, don’t do this tip, but if you’re on a set and you’re worried about your hamburgers getting dried out, if you’re worried about them getting wet and soggy, and they’re going to start to break down on the set, one easy trick is that you can spray the top buns and the bottom buns with Scotch Guard. Now, that’s gonna give it a little bit of a preventative barrier that’s gonna help it stop absorbing all of the condiments into the bun. My next tip is don’t be afraid to glue on seeds. If you’ve got a bun that’s almost perfect, and you just need something a little bit different, it’s not uncommon for us to break out a little bit of super glue and tuck on a couple extra sesame seeds right where we want them, if we want it to look just so. Now again, if you’re doing a big spread, this probably doesn’t matter, but if you’re really trying to get right into that Hero, and you’ve got something glaringly out of place, don’t be afraid to steal something from another burger bun, and add it in to yours to where it looks just right. What’s worth noting here is that you’re gonna come in and you’re gonna wanna trim these here. So cleaning those up there, grabbing your scissors, and just trimming the edges just like that. The big thing with these is to make sure that you purchase ones that are independent. So you wanna try to find them to where they’re baked just like this, and they’re not all clumped together to where you’re buying eight of them and they’re connected, and you’re gonna rip them apart. You can see these ones are that, so you’re gonna get that jagged edge on the side. So, what you wanna do, is you wanna go in and either get something like this to where it’s a bun and it’s just baked, and you can pick it out like that, or if you really want the seeded ones for that, going to your local bakery and asking them to bake some of those up the day of your shoot, is a really good option to get that look. Some grocery stores will carry them like that. A lot of them though tend to have these, where they’re all smushed together, and it’s just not a very good look. You can see this is very triangular. It’s gonna be very hard to style. Now, if you do run into this and this is the only option of what you’ve got to work with, point that towards the back, and you’re gonna style this just like so, over the front, and you’re gonna pull that bun back a little bit. So, just like that, and you’re gonna set that bun back a little bit, and you’re gonna shoot straight into that so that you’re missing the fact that this has a very big tail back here. So, you can fudge them out a little bit, and make it work if you need to, but the ideal would be to find something that’s going to be completely circular, that’s not going to have all those jagged edges on it, so that you really have a really beautiful bun to work with there. Now, if all you can get are these, and you have to have seeds and you cannot find seeded ones anywhere, you can manufacture that and start, and just put those on one at a time, over to this if you need to. So, it’s much, much easier if can just find a bakery that does these, and have them fresh. Thanks for watching, I hope that you enjoyed this video. Please leave me a comment below. Let me know that you enjoyed it, and let me know if you have ideas for future episodes that you’d like to see us work through. As always, if you’ve liked this content and you’d like to see more of it in your feed each week, be sure to follow our Facebook page, and click the link in the description box. That will allow you to subscribe and we can send you updates and, as a thank you present, we will send you one of our favorite downloads of all time. We’ll see you next time, bye.
How to create fake condensation to glasses for food photography and food styling!
– Hey guys, it’s Dani and today is day 13 of the food styling challenge. This morning we’re talking all about how to add condensation to the outside of your glass. Now this is really helpful for things like cocktails where you really want that wet and frosty look on the outside of your glass. I’m super exited to get started so let’s go ahead and jump in. So the first thing that you’re going to want to do that’s my personal favorite is you’re gonna wanna spray your glass with Scotch Guard. You don’t have to do this for every glass but if you really want it to look frosty it’s my favorite way for this to happen. Okay So the first thing that you’re gonna wanna do here is you’re gonna want to spray your glass with Scotch Guard. So to do that the easiest way is to stick your hand inside of a paper towel. So you can pick your glass up like that. Now you could also use a cloth glove or something like that, but this is pretty easy and I like to do this outside, so just take this out and you come in and just spray it, just all over it like that. Now this is gonna give you a nice base, this is gonna give you something for the glycerine to start sticking to. Now you can do it without the Scotch Guard if you only have the glycerine water base but I just find this gives it a little bit better ability to hold on there and really bead up nicely. So you’re gonna let it dry, it dries really fast. It’s pretty much already done there. Tip number two is to use a solution that will make water droplets better than water. My favorite is glycerine mixed with water. We mix it at a 50/50 ratio. The other option that you have is using a light corn syrup like Karo syrup. And then we’re just gonna come in and take the glycerine spray, and you can use a variety of distances but a couple inches usually if you’re going for like all over mist and then rotating just like that. It’s about what we’re looking for and you can kinda see, let’s see if I can get this to focus. It’s hard to see but if we get the light just right you can see there’s nice beads of condensation all the way through here. Then just set your glass down and pull that right on out. Now the reason we do that is because you don’t wanna have fingerprints inside of your glass where you’re holding it or squeezing on that outside. It’s gonna leave little drops all the way through there. So if you go in and you’re trying to pull glasses out of the freezer as well this trick works really well also to just get in there and get a hold of it. Option number three is just simply to freeze your glasses. This doesn’t produce as much condensation but it also doesn’t require any special tools so if you just want something quick and you’ve already got glasses in the freezer you can totally just pull them out. Just make sure that you’re ready to shoot right when they come out of the freezer. So for a frozen glass we’ve got the same kind of concept here and with this if you’re doing it this way you do just wanna make sure that you kinda clean up like this to where you’re not leaving any uneven aspects there and then you can see these are already starting to frost up here. This is looking really nice. I just pulled them out of the freezer. The only thing about these is that they don’t really last very long so if you want that frosty look you really gotta get that fast and then you can come in and add a little bit, if you want it too look wet and then that will start to bead up as it’s so cold and give you a little bit more texture in there. The last option that you have is to use something called ice powder. Ice powder can be purchased from commercial food photography warehouses. This is a product that helps you create a fake version of that icy look when you pull a can out of a ice chest. Now this isn’t for everything and you certainly don’t need it for all of your projects at home but just so you know it is an option out there. Thanks for watching I hope this was helpful to you. Be sure to leave me a comment below and let me know if this was helpful and let me know if you have any other request for other videos. If you did like this content and you’d like to see more of it in your feed definitely be sure to like us on Facebook and click the link in the description, that will give you one of the freebies that I use all of the time in my business. It’s something called, My Food Photography Workflow Checklist. Now basically what that means in a nutshell is you get my entire brain in one form. You can download it, print it out and we use this on every single set. It’s very valuable and I hope that you’ll enjoy it. Until next time friends I’ll see you tomorrow.
– Hey guys, and welcome to day 12 of the Food Styling Challenge. I am so excited that you’re here. I hope that you’ve gotten to catch some of the other days in the challenge. This morning, we’re going to be talking all about avocados. So let’s go ahead and jump in. Okay, so the first thing that I wanna talk about regarding avocados is that the good news is if you’re a guacamole addict or an avocado addict, you don’t have to worry about you avocados being ripe. So, that is kinda the quintessential problem when you go avocado shopping the day of when you’re looking to make guacamole and you can’t seem to find those perfect avocados. But, the great news is for food styling, you don’t actually want a super ripe avocado. So what tastes really good isn’t necessarily going to work really well for food styling. So what you’re looking for is you’re looking for avocados that are quite firm. If you pick this off you can see that this looks just fine. It can be, come in here and look at these. They can be pretty green, and as you squeeze them, they’re hard. They’re not soft at all, they don’t give under pressure. So you can see here we have quite a few different sizes. Avocados have lots of different shapes, they have lots of different sizes. These big ones, this is beautiful example of a nice avocado, but this is a pretty big avocado. You can see it covers basically my whole hand. So, as you’re thinking about what you’re styling, keep in mind the size of what it is that you want that avocado to look like. And if you’re sending anyone else to shop for you, as you start to scale in your business, definitely keep in mind that you want to express to them what size it is that you need for the project, because if they come back with this size and you needed a really big one, or visa versa, you’re gonna end up having another grocery store run. So that’s kind of some basics there on that. You can see that this one is not shaped well. This is not gonna fan very nicely. It’s got a lot of kinda wonky sides to it here. And it’s just gonna be very difficult to work with . So you’re looking for something that is very smooth, very uniform all the way throughout it so that you can really get nice looking slices and nice fans. No if you are using this for guacamole, of course none of that matters. But we’re assuming that you’re either you know dicing or fanning or doings some more like visual stuff with your avocados. There are a couple different ways to keep avocados looking nice. So one of the things about avocados is that as you’re working with them, they’re going to immediately start browning. And we don’t want that. That doesn’t look good in the pictures, it doesn’t look appetizing at all. So, we want to stop that browning process. Now the easiest way to do this is just to not cut them until you’re on set, everything is ready, and you’re ready to just fire the camera. Then slice your avocados and get those on there. Most of the time, what I use for that is I just use plain lemon juice. So we buy it form Kroger in big containers, and you just drizzle this over the top of it when you slice it. And I’m gonna show you how to do that exactly here, but that’s my most common way of doing it is speed and lemon juice. Now I’ll tell you the big reason for that is ’cause I wanna eat them. Even if they’re slightly green, they’re still delicious. So the lemon accents it and it makes it to where you can eat it afterwards. Now if you’re on a set and you’re maybe working on a video or you’re working on something where you’re gonna be playing with this food a lot longer, you’re gonna need something a little bit more hard core than lemon juice. So in that situation, what I like to use second is fruit fresh. This is a Ball product. You find it in the canning aisle. Basically what this is is it stops browning and keeps them looking nice. We use this on like if you’re cutting up apples or you’re putting them in your kids lunch or things like that, you can use fruit fresh. And basically all you’re gonna do is you’re gonna mix couple teaspoons in with a half a cup of water and just make a solution for that. And you can either set them in there and soak ’em for a few minutes or you can just sprinkle it over. Just kinda depends on how long you need it to stay. And then the last option is if you have to prep really far in advance for something, you can use vodka. Now as much as you thing that vodka tastes good, if you pair this with the avocado, they don’t taste good at all. So if you wanna eat these afterwards, don’t do this combination, at least in my opinion. But you can pre-slice these and leave them soaking in vodka like this and they will hold very, very well, but they’re not tasty afterwards. So that’s kinda why we default to just lemon juice and waiting until we get to the very, the very last moment to place them. So the next thing we’re gonna do here is kinda show you a bit of a walk through on how we cut these, slice and fan them. Now again, each avocado is a little bit different. Each one’s gonna work a little bit different. So sometimes one’ll work really well, sometimes one won’t. So we’re gonna go ahead an jump in and start doing this process. So you wanna start with this. You could wear a cutting glove if you’re worried about cutting your hand. I cut a lot of avocados so I’m not too concerned, but I’m sure for my insurance purposes, I should tell you always wear a cut glove if you’re going to do this. Just score all the way around, just as you would if you’re making guacamole. And then you’re just gonna twist and off you go, just like that. So that looks really good. This one is very firm. So when they’re super, super firm, they can be a little bit harder to get out. So you’re looking for very uniform slices as you come through here. Just kinda like that. Again, making sure that you’re not cutting your hand. If you have assistants, or people who are not used to doing this, I would recommend that you just keep this for yourself as a task. And let’s do one more here. And I can kinda tell that I’m starting to graze through that skin on the back, but that’s okay. And then you have a couple of different options. You can use, you’ll kinda find your own spoon. We talked about this on like the whip cream dollops, to where everybody has their own kinda favorite spoon. For me, I don’t like using these teaspoons, but I have seen people do that. I like a bigger spoon. This is one of my favorites. So it’s got a nice sharp edge on there. Some spoons are very dull and they won’t cut at all. So you’re looking for something that does have a big of an edge. You can tell this one, I mean you can’t really tell on camera, but this one’s not super sharp, it’s kinda just dull on the edge there. And that doesn’t really work. So find something that has sharp on the edge and then you’re just gonna come in and work your way through the bottom here. Again, kinda folding it in as you go around. Now what I like to do is turn it half way, ’cause if you try to scoop all the way through, what will happen is you’ll start mashing the edges here. So you wanna take a napkin and just kind of wipe this off as you’re going. That way you don’t mush that stuff all over the place. And then press that back in, and come in from the other side. Okay, so that one wasn’t perfect, but it’s pretty good. This one’s very, very firm. So as you come through there, you’re just gonna start to fan them out a little bit. And you can see this one got damaged a little bit on the bottom. We didn’t scrape it cohesively through. So when you’re doing this, make sure you pick up some extras in case you run into some fibers there. Just kinda fan it out with your hand, similar to what we do with the bananas on smoothie bowls, things like that. And that’s kinda the basics there. If I were gonna be prepping this to go on something, I’d probably drop that. Honestly with this one, this one needs to be redone here. This has a problem here. So I would start on another avocado there, but that’s the basic fanning idea. And then you’re just gonna come in with your lemon juice. Just on a plate. And don’t do this on your actual like plate that you’re working with. But if you gotta prep this ahead of time, just kinda drizzle it like that. Let it sit for a minute and then put on your set so that it’s gonna hold and look really nice. Okay guys, so that’s he basics there. Again, if you’re working with the next one here, just like you would normally, hit it in the center, twist that out, and that’s gonna come out really nicely. And then you can slice through that again. I hope that was helpful. I’m gonna jump back over here. I hope you’re enjoying the series. If you have other things that you’d like to see, feel free to leave me comments on this post. Let me know what it is that you’re struggling with on styling, and we’ll come in and jump in and do a tutorial for you. Make user you sign up on the messenger bot to get alerts, we send out alerts whenever these videos are getting ready to go live. And again, they are time sensitive trainings. So these will eventually expire and go into our paid training area. So make sure you watch them and keep an eye out on that messenger bot for when new trainings go live, ’cause they are not gonna be around forever. Have a wonderful day and we will see you tomorrow. Bye.
– Hi guys, and welcome to day 11 of the food-styling challenge. This morning, we are talking all about frosty berries. Now, frosty berries have been a trend that’s been all over Instagram. They’ve been all over Pinterest. They’re actually very easy to do, but a lot of people have sent me questions about them, asking how to achieve this look the best way. So, we’re gonna go ahead and jump in and show you how to do that this morning. So, if you’re here, give me a shout out. Let me know that you’re here and that you’re tuning in. But let’s go ahead and jump in and get started. So, the first thing to know about frosty berries is that you cannot work with frozen berries that have come from the grocery store that are frozen. A lot of people try to do this, and then they wonder why it’s not working, and that’s the basic problem. It’s that when they do that, everything gets smushed together. It gets damaged in transit. It just doesn’t really work. So, to start with, what you’re gonna want to do is you’re gonna start with your own frozen berries. So, you’re gonna start with fresh berries, and then you’re gonna want to make sure that you do not wash them. I know that’s a little counterintuitive to most food styling kind of things, but frozen berries, if you wash them, they’re gonna start getting little, they’re just not gonna look good. They’re gonna look all mottled, and they’re gonna have a lot of different variations in there. So, we just take them straight from the container, and we freeze them just as they are. Now, if you really do want to wash them, you can wash them. You just want to make sure that before you freeze them, they completely freeze. So you can see here that, let me see if I can get this to kind of show here for you. Might have to pull the camera to get it to focus completely so you can see this. So, you can see these have been out for a couple of minutes, and they are starting to get that beautiful frosty look on them. About three minutes is what you’re looking for on these. And then the next thing that you’re gonna do is you’re gonna come in and you’re gonna use your tweezers. So, these are aquarium tweezers. You can get them off of Amazon. I’ll link to them. You’re gonna want to come in and pick out the ones that you want to use. The thing to know about this is that these only stay looking like this for one to two minutes, so you really want to get in there and get them going right after your scene is completely set up. And you want to use these tweezers, can you see that, to pick them up. That way, you’re not damaging the frost look at all, and they’re going to maintain that look really well. If you grab them with your fingers, you’re gonna rub off some of that frost, and it just doesn’t look very good. So, just like that. And then the other trick is if you don’t want to wait for them to frost over like this, you can just come in and blow on them with your breath, and that’s gonna start that frosting process. You can also use a straw if you had a client there with you, and you didn’t want to just breathe all over the food. You can use a little paper straw and just blow into that. It’s something that we do for ice cream, too. Just to kind of give it a little bit of melt. So, that really is the basics, guys. You’ll see one minute they look a little bit less frosted, but about three minutes is my preference. You can see some of these are starting to go already, but some of them are still really nice. You can see that one has some beautiful frost going on it all right there. So, we’ll tuck that in there. Depends on the day a little bit, depends on your temperature in the studio how long they’re gonna last, but get your scene totally set, and then get them on there. I hope that was helpful. Again, if you have other requests for our food-styling challenge, feel free to message me. Let me know what you’d like to see on here, and we will be back tomorrow with more food styling. Have a great day, guys.