The Art of the Steam Shot

THE ART

of the STEAM SHOT

by

KATHRYN O’MALLEY Few elements in food photography elicit a visceral reaction as powerfully as steam rising up from a dish. We’ve come to associate those seductive plumes with heat, freshness, and comfort—and that’s enough to rev our appetites almost instantly. But creating and capturing steam is no easy task; it has to swirl in just the right way, and it has to be visible to the camera. Thankfully, we’ve got some tricks up our sleeves that help make this possible. Click the bullets to the right for more on our methods.

Contrast is crucial. Since steam is light and somewhat transparent, it needs to be set against a dark background in order to make it pop.

Lighting directed towards the camera, from behind the food, shines through the steam and enhances its visibility. Real steam fades quickly, and it can be tough to control exactly where it goes. Alternative methods range from the simple (a microwaved, water-soaked tampon) to the complex (a custom-built steam and helium rig).