On Mon, 17 Oct 2016 06:54:10 -0600, Janet B >
wrote:

> On Sun, 16 Oct 2016 23:07:29 -0700, sf > wrote:
>
> >On Sun, 16 Oct 2016 12:56:26 -0600, Janet B >
> >wrote:
> >
> >>
> >> I'm curious about the tool that "they" (food stylists) use to mark
> >> foods that are supposedly grilled to perfection -- with those lovely,
> >> evenly spaced and evenly laid out lines. Do any of you know what the
> >> tool is? I've searched the 'Net and found nothing. Probably not
> >> using the right search terms.
> >> Janet US

No problem. I've often wondered too - but I'm usually either in the
middle of cooking or trying to get to sleep, so they aren't good times
to do the research - so thanks for reminding me to look!
> >
> >Here's what I found.
> >http://foodphotographyblog.com/food-...08605957031250
> >http://simmerandboil.cookinglight.co...-styling-tips/
> >https://www.fastcodesign.com/3034644...s-food-styling
>
> thank you for doing all that research. I really appreciate it. I
> knew there had to be more to it than just slapping a piece of food on
> a grill and having it come out perfect for demonstration/presentation.
> I had thought that there was something similar to the electric
> charcoal starter that was in use. Thanks again. That's one less
> thing my brain has to worry about
> Janet US



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.