The Perfect Drip

We recently received a great food styling inquiry regarding the elusive "perfect drip". This was a first for us! No one had ever asked us this specific question, but upon quick reflection, we had a lot to say (shocker).

In order to achieve drips in print or video we need to control the liquid that is dripping. This means making it either thicker, thinner, smoother, or shinier.

To thicken liquids we use often use xanthan gum, however this can cause liquids to become a little cloudy.

To make a thick liquid flow better we often use Karo syrup (sugar syrup). Karo syrup comes in clear, golden, and dark amber colors and it makes an excellent stand in for maple syrup. Karo syrup also add gloss and sheen to liquids that have been thickened with flour or cream. Karo can be used to thicken or thin, it also adds body to watery sauces.

To make liquids as controllable as possible, we like to have everything at room temperature so we will often make a color correct copy of the sauce that doesn't contain any fats that can harden when cool or separate.

When using mustard or ketchup we usually stir in a bit of Karo syrup.

When using maple syrup, we never use real because it is so thin. We will buy the cheapest, sugariest kind and put it in the freezer. This makes the syrup very thick. And it drips slower. If pouring any drips over anything that is porous, like pancakes, waffles, bread, etc., we first spray the item with Scotch Guard. This creates a water-resistant barrier.

We also use Scotch Guard on glasses that we want to look chilly with condensation. We spray glasses lightly with Scotch Guard, then let dry completely (just a few minutes).

If you are shooting quickly, water can be misted onto the surface of the glass. The Scotch Guard causes the water to stay "beaded." Water can be re-misted as necessary.

For condensation that needs to stay in place for a longer time, we mix a small amount of glycerine or aerogel and spray that onto the glass. The beads of moisture will be sticky but will stay in place forever.

Glycerine or aerogel mixed with water can also be used to spray onto anything that needs beaded water; such as salads, raw veggies, the skin of tomatoes, etc. For larger beads of moisture, glycerine can be applied with the tip of a toothpick in single beads, for those super close-up shots!

There are a couple of products we use to add to or replace sauces because they are so completely stable. They are probably made from petroleum by-products (ew), but they work great for photos. Alfredo sauce in a jar (Ragu or Classico brand), Velvetta cheese for gooey cheese, pre-made gravy in cans.

For milk or cream we often use white glue.

We mix a little melted ice cream to drip onto fake ice cream to make it look melty. Melty ice cream demands to be eaten!

Denise and I sat down over lunch today and discussed what drips mean in photography. Here's what we came up with:

• Drips indicate moisture and movement.
• Drips add interest and a focal point.
• Drips add realism. When an item of food is too perfect it doesn't look real.
• Drips can mean gooey and gooey is always good.
• Drips look spontaneous and unplanned. Of course, drips are always the LAST thing we do before the photographer takes the shot. We make them get everything perfect before we do the drip.

Lastly, if this all sounds like way too much work and you want manufactured replica food or ice that will never change, we recommend Trengove Studios. While it is not cheap, it is amazing to see what they create and it looks gorgeous on film.