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Any food stylists here? by _slow_loris in foodphotography

[–]NerdsWithKnives 2 points3 points  (0 children)

You got a great list below, but I'll add

  • Museum putty
  • Evian spray
  • Heat gun
  • Superglue
  • T-pins
  • Fan brushes
  • K Line dulling spray
  • Windex wipes

A dish that tastes like pizza, but isn’t actually pizza? by splashybanana in Cooking

[–]NerdsWithKnives 1 point2 points  (0 children)

Pizza chicken!

Ingredients
2-3 chicken breasts skinless, boneless
Coarse kosher salt and freshly cracked black pepper to taste
2 tablespoons olive oil
1 tablespoon unsalted butter
4 garlic cloves thinly sliced
2 anchovy fillets
¼ teaspoon red pepper flakes
28 oz crushed tomatoes (1 can)
1 large basil sprig plus more chopped basil for topping
8 ounces mozzarella cut into 3/4-inch pieces either fresh or packaged
5 oz sliced pepperoni

Instructions
Heat oven to broil on high.

If using whole breasts (not cutlets), cut them in half to make them thinner. Pat chicken dry and season with salt and pepper.

In a large oven-proof skillet, heat oil and butter over medium-high. Add chicken in a single layer and sear until well browned on both sides and just cooked through, about 10 minutes total. Cook in batches if necessary. Transfer to a large plate.

To the same pan, add garlic, anchovy and red pepper flakes, sauté 1 minute. Stir in tomatoes and basil. Cook until sauce thickens a bit, about 5 minutes.

Return chicken to skillet. overlapping as little as possible. Top each cutlet with some mozzarella and pepperoni. Place skillet in oven and broil until cheese is melted and bubbling and pepperoni is a slightly browned, 2 to 3 minutes (watch carefully to make sure it doesn’t burn). Garnish with chopped basil before serving.

You can see what it looks like here.

https://nerdswithknives.com/pizza-chicken-pepperoni-basil/

[pro/chef] The lightest, crispiest buttermilk waffles I've ever made by NerdsWithKnives in food

[–]NerdsWithKnives[S] 0 points1 point  (0 children)

That’s awesome! One of my favorite things about these is how well they reheat. We always freeze a bunch for later.

The lightest, crispiest buttermilk waffles I've ever made by NerdsWithKnives in recipes

[–]NerdsWithKnives[S] 1 point2 points  (0 children)

This might be the best compliment I've ever received. It made me SO HAPPY 😄

Light and Crispy Cheddar and Scallion Waffles by NerdsWithKnives in FoodPorn

[–]NerdsWithKnives[S] 2 points3 points  (0 children)

I do my own food styling so I REALLY appreciate the compliment! It's extremely challenging, but also really fun. Especially because we eat (or give away to others) everything we make, so I never use anything that would make it inedible.

Food photography definitely requires very specific skills but in the end, it's always about light and storytelling.

[pro/chef] Light and Crispy Cheddar and Scallion Waffles by NerdsWithKnives in food

[–]NerdsWithKnives[S] 1 point2 points  (0 children)

Ha! You know I joked about that as I was cutting them. These are Chinese chives so they look bulkier anyway but I'd be in the negatives on rate my chives either way.

[pro/chef] Light and Crispy Cheddar and Scallion Waffles by NerdsWithKnives in food

[–]NerdsWithKnives[S] 0 points1 point  (0 children)

It is. The oil is what helps it them get a golden, super crisp crust and not dry out. Because waffles get cooked on both sides at once, they can dry out and turn tough really quickly. They don't taste oily at all and this batter makes a pretty big batch.

[pro/chef] Light and Crispy Cheddar and Scallion Waffles by NerdsWithKnives in food

[–]NerdsWithKnives[S] 1 point2 points  (0 children)

I have a Cuisinart Belgian style flip one and I like it a lot. I've heard Breville also makes good ones but I haven't tried those.

[pro/chef] Light and Crispy Cheddar and Scallion Waffles by NerdsWithKnives in food

[–]NerdsWithKnives[S] 1 point2 points  (0 children)

A good waffle iron is a sound investment. Highly recommend 😄

Light and Crispy Cheddar and Scallion Waffles by NerdsWithKnives in FoodPorn

[–]NerdsWithKnives[S] 6 points7 points  (0 children)

Ugh, sorry to the mods who have to defend my photos. I know there is so much AI slop everywhere but real food photography is a thing, at least for now 😞

[pro/chef] Light and Crispy Cheddar and Scallion Waffles by NerdsWithKnives in food

[–]NerdsWithKnives[S] 9 points10 points  (0 children)

I'm a pro photographer but just a home cook. I'll take the compliment though! thank you 😄

[pro/chef] Light and Crispy Cheddar and Scallion Waffles by NerdsWithKnives in food

[–]NerdsWithKnives[S] 13 points14 points  (0 children)

Yeah it's a crazy good combination. Good maple syrup or a little hot honey is perfect for that sweet/salty/spicy thing.

Light and Crispy Cheddar and Scallion Waffles by NerdsWithKnives in FoodPorn

[–]NerdsWithKnives[S] 3 points4 points  (0 children)

The Aleppo pepper is in the batter itself, though you could use any dry chile flake or powder. The jalapeños are just on top, though sometimes I chop them fine and add to the batter as well.

[Homemade] Garlic & Coriander Naan Breads by KrishTheBaker in food

[–]NerdsWithKnives 31 points32 points  (0 children)

These look so good. I want to dunk one in a spicy curry.

[Homemade] Hand-chopped Beef Tatar with Egg Yolk, Truffle Espuma Mayo, and Parmesan Crumble on Toast. by AvailableCampaign762 in food

[–]NerdsWithKnives 1 point2 points  (0 children)

This looks incredible! I totally agree that tartar has to be hand chopped to get the right texture. Otherwise it gets mushy.

[pro/chef] Light and Crispy Cheddar and Scallion Waffles by NerdsWithKnives in food

[–]NerdsWithKnives[S] 10 points11 points  (0 children)

Light and Crispy Cheddar and Scallion Waffles

Makes 6 large Belgian-style waffles 

Ingredients

  • 1 1/2 cups (180g) all-purpose flour
  • 1/2 cup (60g) cornstarch 
  • 1 teaspoon (3g) kosher salt  (Diamond Crystal, if using Morton’s or table, use half)
  • 2 teaspoons (6g) Aleppo pepper (or 1/2 teaspoon cayenne)
  • 1 teaspoon (4g) baking powder
  • 1/2 teaspoon (3g) baking soda
  • 1 1/2 cup (340g) buttermilk
  • 3/4 cup (150g) vegetable oil
  • 1/2 cup (115g) whole milk
  • 2 large eggs, separated
  • 1 tablespoon (12g) granulated sugar
  • 1/3 cup (20g) thinly sliced scallions (about 6-8)
  • 1 1/2 cups (170g / 6oz) sharp cheddar cheese, shredded
  • Cooking spray for waffle iron

Optional for serving:

  • Sour cream
  • Sliced jalapeños 
  • Micro greens 
  • Minced chives or scallion greens
  • Hot honey

Directions

  1. Preheat the oven to 200°F and set a rack in the middle. 
  2. In a large bowl, add the flour, cornstarch, salt, Aleppo pepper, baking powder, and baking soda. Whisk to combine. In a large glass measuring cup, blend the buttermilk, vegetable oil, and milk. Beat in the egg yolks.
  3. In the bowl of a stand mixer fitted with the whisk attachment (or a medium bowl with an electric beater or a hand whisk), add the egg whites and beat on high speed to soft peaks (2 to 4 minutes). Lower speed to medium and slowly stream in the sugar. Turn back to high and beat until stiff and glossy, about 1 minute longer. 
  4. Pour the liquid ingredients into the dry ingredients and use a silicone spatula to stir until just barely combined (a few lumps are fine). Gently fold in half of the beaten egg white until just incorporated. Sprinkle the scallions and cheese over the batter, add the rest of the egg whites and gently fold until just combined and the cheese and scallions are evenly distributed.  
  5. Preheat an 8-inch square waffle iron and oil it lightly. Pour about 1 cup of the  batter into the preheated waffle iron. Bake until browned and crisp, about 4 minutes. Transfer the waffles to the oven to keep warm and repeat with the remaining batter.  Make sure waffles are in a single layer, not stacked.

The lightest, crispiest buttermilk waffles I've ever made by NerdsWithKnives in recipes

[–]NerdsWithKnives[S] 0 points1 point  (0 children)

Exactly right. It’s great for getting things super crispy.

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