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

On 2016-10-16, Janet B > wrote:

> Do any of you know what the tool is?

According to John Oliver, if you order it from Outback, it's a
Sharpie.

nb

On 16 Oct 2016 19:25:25 GMT, notbob > wrote:

>On 2016-10-16, Janet B > wrote:
>
>> Do any of you know what the tool is?
>
>According to John Oliver, if you order it from Outback, it's a
>Sharpie.
>
>nb
chuckle
Janet US

On Sunday, October 16, 2016 at 1:56:26 PM UTC-5, 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
>
>
I haven't seen those particular ones but I have seen some that
you can buy that have your favorite football team. Also, I've
seen ones for colleges.

On Sunday, October 16, 2016 at 8:56:26 AM UTC-10, 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

Here's what I use although the last time I wanted to use it, I couldn't find it.

http://cdn.shocho.co/sc-image/c/4/2/...b4268fa289.jpg

On Sun, 16 Oct 2016 13:34:13 -0700 (PDT), dsi1 >
wrote:

>On Sunday, October 16, 2016 at 8:56:26 AM UTC-10, 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
>
>Here's what I use although the last time I wanted to use it, I couldn't find it.
>
>http://cdn.shocho.co/sc-image/c/4/2/...b4268fa289.jpg

Yes, I've seen the pans. Watch some infomercials or look at some ads.
I just don't believe that those marks came from a pan or a grill. We
all cook and are aware of variations in meat, etc. and can see for
ourselves that what is shown isn't what happens in the real world. I'm
not talking about touched up photos. I saw some steaks on QVC this
morning that had supposedly been grilled back in the kitchen. They had
these perfect lines, slightly indented that met the curve on the edge
of the meat. The meat within the lines was perfectly,evenly cooked.
In my world, items just don't cook that way. There are always
imperfections and variations. I'm a non-believer in perfect grill
marks. Color me skeptic.
Janet US

On Sun, 16 Oct 2016 13:18:20 -0700 (PDT), "
> wrote:

>On Sunday, October 16, 2016 at 1:56:26 PM UTC-5, 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
>>
>>
>I haven't seen those particular ones but I have seen some that
>you can buy that have your favorite football team. Also, I've
>seen ones for colleges.

I've seen those too. This perfect line thing has niggled at me for
years. I've seen the lines on bread where you know the bread itself
would have started to scorch in the amount of time it took to make
those lines. Someone's cheating and I want to know how.
Janet US

On Sun, 16 Oct 2016 21:00:25 GMT, "l not -l" > wrote:

>
>On 16-Oct-2016, 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
>I don't know about a branding iron; I just use a cast iron grill pan when I
>want the grill marks. Or, I get the grill marks when I cook something on my
>grill pan so the excess fat drains off.
>
>For example:
>http://www.webstaurantstore.com/lodg...ent=Smallwares
>or
>http://tinyurl.com/jc5hbsv

It isn't that I can't make grill marks but nothing looks like 'as seen
on TV.' Not even the marks on the chicken breasts in the cast iron
pan on your link.
Janet US

On 2016-10-16 4:34 PM, dsi1 wrote:

> Here's what I use although the last time I wanted to use it, I couldn't find it.
>
> http://cdn.shocho.co/sc-image/c/4/2/...b4268fa289.jpg
>


I have one of those. In fact, there is a darned good chance we will be
using it to cook supper tonight. We have some NY strip steaks that we
wanted to grill on the gas BBQ but it is raining.

On Sunday, October 16, 2016 at 10:42:14 AM UTC-10, Janet B wrote:
> On Sun, 16 Oct 2016 13:34:13 -0700 (PDT), dsi1 <dsiyahoo.com>
> wrote:
>
> >On Sunday, October 16, 2016 at 8:56:26 AM UTC-10, 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
> >
> >Here's what I use although the last time I wanted to use it, I couldn't find it.
> >
> >http://cdn.shocho.co/sc-image/c/4/2/...b4268fa289.jpg
>
> Yes, I've seen the pans. Watch some infomercials or look at some ads.
> I just don't believe that those marks came from a pan or a grill. We
> all cook and are aware of variations in meat, etc. and can see for
> ourselves that what is shown isn't what happens in the real world. I'm
> not talking about touched up photos. I saw some steaks on QVC this
> morning that had supposedly been grilled back in the kitchen. They had
> these perfect lines, slightly indented that met the curve on the edge
> of the meat. The meat within the lines was perfectly,evenly cooked.
> In my world, items just don't cook that way. There are always
> imperfections and variations. I'm a non-believer in perfect grill
> marks. Color me skeptic.
> Janet US

My guess is that there are commercial branding irons made just for this purpose. I think that with more restaurants utilizing sous vide techniques, we're going to see some beautifully finished steaks. A sous vide steak is a fully cooked steak so the cook can be concerned with getting it to look just right.

I used to get pretty good grill marks with my Hamilton Beach contact grill. I'd rotate the meat about 60 degrees to get a nice cross-hatching.

https://www.amazon.com/Hamilton-Beac.../dp/B001AQEPMM

On Sunday, October 16, 2016 at 11:20:10 AM UTC-10, Janet B wrote:
> On Sun, 16 Oct 2016 21:00:25 GMT, "l not -l" > wrote:
>
> >
> >On 16-Oct-2016, 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
> >I don't know about a branding iron; I just use a cast iron grill pan when I
> >want the grill marks. Or, I get the grill marks when I cook something on my
> >grill pan so the excess fat drains off.
> >
> >For example:
> >http://www.webstaurantstore.com/lodg...ent=Smallwares
> >or
> >http://tinyurl.com/jc5hbsv
>
> It isn't that I can't make grill marks but nothing looks like 'as seen
> on TV.' Not even the marks on the chicken breasts in the cast iron
> pan on your link.
> Janet US

My son used to put a couple of large chicken breasts, fully frozen, on the contact grill and just leave it for about 15 minutes. It's perfectly done, grill marks and all. The grill pushes the marks into the meat and flattens it a bit. It's pretty much the easiest way to cook a chicken breast. It's not dry at all. Amazing!

On Sunday, October 16, 2016 at 11:32:56 AM UTC-10, Dave Smith wrote:
> On 2016-10-16 4:34 PM, dsi1 wrote:
>
> > Here's what I use although the last time I wanted to use it, I couldn't find it.
> >
> > http://cdn.shocho.co/sc-image/c/4/2/...b4268fa289.jpg
> >
>
>
> I have one of those. In fact, there is a darned good chance we will be
> using it to cook supper tonight. We have some NY strip steaks that we
> wanted to grill on the gas BBQ but it is raining.

Hot dang! I better look for mine. My kids have gotten it in themselves to whip the kitchen into shape so I can't find anything.

On 2016-10-16 5:51 PM, dsi1 wrote:
> On Sunday, October 16, 2016 at 11:32:56 AM UTC-10, Dave Smith wrote:

>> I have one of those. In fact, there is a darned good chance we will be
>> using it to cook supper tonight. We have some NY strip steaks that we
>> wanted to grill on the gas BBQ but it is raining.
>
> Hot dang! I better look for mine. My kids have gotten it in themselves to whip the kitchen into shape so I can't find anything.
>


I hate when that happens. My wife's sister came to house and dog sit for
us once when we were on vacation. She took it upon herself to
re-organize my herbs and spices. I had three narrow shelves to the
right and above our stove and roughly organized by the use. The most
commonly used herbs and spices were on the bottom shelf and the most
rarely used were on the top. It worked for me. She arranged them in
alphabetical order, which works better if the are laid out on one dimension.

On Sunday, October 16, 2016 at 12:22:32 PM UTC-10, Dave Smith wrote:
> On 2016-10-16 5:51 PM, dsi1 wrote:
> > On Sunday, October 16, 2016 at 11:32:56 AM UTC-10, Dave Smith wrote:
>
> >> I have one of those. In fact, there is a darned good chance we will be
> >> using it to cook supper tonight. We have some NY strip steaks that we
> >> wanted to grill on the gas BBQ but it is raining.
> >
> > Hot dang! I better look for mine. My kids have gotten it in themselves to whip the kitchen into shape so I can't find anything.
> >
>
>
> I hate when that happens. My wife's sister came to house and dog sit for
> us once when we were on vacation. She took it upon herself to
> re-organize my herbs and spices. I had three narrow shelves to the
> right and above our stove and roughly organized by the use. The most
> commonly used herbs and spices were on the bottom shelf and the most
> rarely used were on the top. It worked for me. She arranged them in
> alphabetical order, which works better if the are laid out on one dimension.

She sounds OCD. Just don't let her get to your record collection.

On Sun, 16 Oct 2016 18:10:57 -0500, Sqwertz >
wrote:

>On Sun, 16 Oct 2016 14:42:15 -0600, Janet B wrote:
>
>> Yes, I've seen the pans. Watch some infomercials or look at some ads.
>> I just don't believe that those marks came from a pan or a grill. We
>> all cook and are aware of variations in meat, etc. and can see for
>> ourselves that what is shown isn't what happens in the real world. I'm
>> not talking about touched up photos. I saw some steaks on QVC this
>> morning that had supposedly been grilled back in the kitchen. They had
>> these perfect lines, slightly indented that met the curve on the edge
>> of the meat. The meat within the lines was perfectly,evenly cooked.
>> In my world, items just don't cook that way. There are always
>> imperfections and variations. I'm a non-believer in perfect grill
>> marks. Color me skeptic.
>
>You can always tell when a branding iron is used especially on convex
>surfaces like a whole chicken breast. Real grill marks do not wrap
>around curved surfaces.
>
>Like this:
>http://www.gettyimages.com/detail/ph...mage/157501914
>
>-sw

exactly
Janet US

On 10/16/2016 4:48 PM, Sqwertz wrote:
> On Sun, 16 Oct 2016 15:20:11 -0600, Janet B wrote:
>
>> On Sun, 16 Oct 2016 21:00:25 GMT, "l not -l" > wrote:
>>
>>>
>>> On 16-Oct-2016, 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
>>> I don't know about a branding iron; I just use a cast iron grill pan when I
>>> want the grill marks. Or, I get the grill marks when I cook something on my
>>> grill pan so the excess fat drains off.
>>>
>>> For example:
>>> http://www.webstaurantstore.com/lodg...ent=Smallwares
>>> or
>>> http://tinyurl.com/jc5hbsv
>>
>> It isn't that I can't make grill marks but nothing looks like 'as seen
>> on TV.' Not even the marks on the chicken breasts in the cast iron
>> pan on your link.
>
> If you get the pan hot enough first you'll get good grill marks. A
> little bit of sugar in any marinade also helps.
>
> https://www.flickr.com/photos/sqwert...ream/lightbox/
>
> -sw
>


What, no crosshatch?

On Sun, 16 Oct 2016 18:48:17 -0500, Sqwertz >
wrote:

> If you get the pan hot enough first you'll get good grill marks. A
> little bit of sugar in any marinade also helps.

If you're only using salt & pepper. Putting sugar in the salt helps
too. You don't taste the sugar, but it aides with caramelization.
That's how to get good color on an otherwise too thin piece of meat.


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

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

Here's what I found.
http://foodphotographyblog.com/food-...08605957031250
http://simmerandboil.cookinglight.co...-styling-tips/
https://www.fastcodesign.com/3034644...s-food-styling




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

On 10/16/2016 11:39 PM, Sqwertz wrote:
> On Sun, 16 Oct 2016 19:06:04 -0700, Taxed and Spent wrote:
>
>> On 10/16/2016 4:48 PM, Sqwertz wrote:
>>
>>> If you get the pan hot enough first you'll get good grill marks. A
>>> little bit of sugar in any marinade also helps.
>>>
>>> https://www.flickr.com/photos/sqwert...ream/lightbox/
>>
>> What, no crosshatch?
>
> Corsshatching is for people who like to play with their meat, and
> often overcook it trying to chase that perfect crosshatch. I cook for
> flavor and edibility, not aesthetics.
>
> -sw
>


A man's got to know his limitations.

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
>
>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

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.

http://www.sharpie.com/en-US/specialty-products

On 10/17/2016 7:53 AM, Sqwertz wrote:
> On Mon, 17 Oct 2016 04:50:25 -0700, Taxed and Spent wrote:
>
>> On 10/16/2016 11:39 PM, Sqwertz wrote:
>>> On Sun, 16 Oct 2016 19:06:04 -0700, Taxed and Spent wrote:
>>>
>>>> On 10/16/2016 4:48 PM, Sqwertz wrote:
>>>>
>>>>> If you get the pan hot enough first you'll get good grill marks. A
>>>>> little bit of sugar in any marinade also helps.
>>>>>
>>>>> https://www.flickr.com/photos/sqwert...ream/lightbox/
>>>>
>>>> What, no crosshatch?
>>>
>>> Corsshatching is for people who like to play with their meat, and
>>> often overcook it trying to chase that perfect crosshatch. I cook for
>>> flavor and edibility, not aesthetics.
>>
>> A man's got to know his limitations.
>
> <yawn> I knew I shouldn't have bothered replying.
>
> -sw
>

Yeah, really. You should know better.

On Mon, 17 Oct 2016 09:39:57 -0400, Brooklyn1
> wrote:

>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.
>
>http://www.sharpie.com/en-US/specialty-products

that's a day late and a dollar short, Sheldon. That was the first
response.
Janet US

On 10/17/2016 9:41 AM, Janet B wrote:
> On Mon, 17 Oct 2016 09:39:57 -0400, Brooklyn1
> > wrote:
>
>> 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.
>>
>> http://www.sharpie.com/en-US/specialty-products
>
> that's a day late and a dollar short, Sheldon. That was the first
> response.
> Janet US
>


He was busy reviewing blueprints, and trying to figure out how ice
melts. First things first.

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.

On Mon, 17 Oct 2016 10:41:25 -0600, Janet B >
wrote:

>On Mon, 17 Oct 2016 09:39:57 -0400, Brooklyn1
> wrote:
>
>>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.
>>
>>http://www.sharpie.com/en-US/specialty-products
>
>that's a day late and a dollar short, Sheldon. That was the first
>response.
>Janet US

Nonsense, noobie... I made that same response to stupid grill marks
several times over the past twenty years... now in colors! LOL
So who was the plagerist?