After mentioning the tampon-in-a-teacup food photography trick in Thursday’s newsletter, we’ve been tipped off to some of the other sneaky shortcuts used by the fancier supermarkets in their festive food shoots.
Instead of cooking a turkey for 4+ hours, the bird is cooked just long enough that so the meat doesn’t look raw when sliced – then the outside is smeared in Marmite and oil to make it look bronzed and glistening.
Soufflés are notoriously time-sensitive, so rather than trying to capture them in the precious few moments before they deflate, their tops are cut off, the ramekins are stuffed with newspaper and then the tops are replaced.
And so that prosecco and champagne looks extra fizzy and lively for the camera – they add a teaspoon of sugar to it. |