Name: Secret Food Commercial Styling Tricks Revealed By Culinary Expert | Vanity Fair
Uploaded: 2022-08-17T15:14:53.000Z
Duration: 19 min 35 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

steam is coming off the back of the table,

so they actually could just have a steamer somewhere below

that gives the illusion of a nice, hot fresh pizza.

It could also be a tampon soaked in hot water

that's just laying behind the pizza and steaming up.

I'm a chef, food stylist and culinary producer.

I've worked on all kinds of food styling gigs

from commercials to television shows and print.

Today, we'll be breaking down food styling

With the cheese all the way to the crispy edges.

Go ahead, get yourself some Detroit Style.

Mozzerella is the stringiest, pulliest kind of cheese

normally it has an anti-caking agent on it

so it doesn't always give you the best melt.

So really, the best thing to do is to shred it yourself

The cheese has to be at the right temperature.

and you do it, because then the cheese is too hot

Once you start the cheese pull, you're committed.

Up and away, slow and steady, up and away.

So you're gonna get one pull per pizza, each try.

And if you don't nail it, in comes the next pizza.

The assistant in back is just cranking through pizzas

is we actually pre-cut the crust or the slice

You might even put a little bit of paper towel in between

Then you cover it and load it with the mozzarella cheese.

Now you have the ability to pull up that mozzarella cheese

without actually cutting through the cheese

To get those crispy edges around the outside,

a decent amount of cheese on those edges.

So you might actually stick pieces of cheese vertically

so that you have that crispy wall that forms

because literally, that's what you're doing.

and you're brushing it on very gently with a paintbrush

over the top that makes it look hot and fresh.

This is my favorite paintbrush that I have.

This guy I like because it can take a lot of oil

You definitely have to consider the camera angle

When you're looking at something this way,

you're not caring so much about all of that movement.

You just have to think about the texture as a stylist

And it is thought to be the perfect spoon

The depth of the bowl is deep enough, but not too deep

so that as you're spooning or pouring this way,

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Secret Food Commercial Styling Tricks Revealed By Culinary Expert | Vanity Fair

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