11050631 - Tomato consommé being prepared00174261 - Pumping must into a fermentation tank, Trentham, Australia00179326 - Pouring stock through fine filter paper11987095 - How to make egg and cucumber in aspic00092830 - Boiled Lobster & Crayfish00314850 - Making ghee10257301 - Close-up of froth being removed with ladle from pan for preparation of beef glace, step 100290344 - Degorgement: removing the sediment from sparkling wine00226767 - Removing the fat from stock using a skimmer11047803 - Making hollandaise sauce00237221 - Making vegetable stock: straining broth over vegetables 11212136 - Roast chicken with tarragon and roasted vegetables00092821 - Boiled Lobster on Plate with Drawn Butter11364271 - Vegan chickpea brownies11004813 - Sauce bearnaise being made00073020 - Making hollandaise sauce11037226 - Making ghee00232185 - Clarifying stock with kitchen paper (removing fat)00380353 - Chicken broth with vegetables, chicken and prawn dumplings being made00187098 - Removing fat from stock with kitchen paper11439334 - A cut-up lobster with lobster cutlery, a dip and labels11265916 - Liquid butter being filtered00092957 - Boiled Lobster and Crab; Drawn Butter00187053 - Making beef broth00180180 - Clarifying stock (for soups and sauces)00453132 - Clarifying butter11265917 - Ghee11265915 - Melted butter00292913 - Kitchen drawers with clear, cut acrylic handles00335094 - Making clear oxtail broth (skimming)00190666 - Racking wine, Carmen Wine Cellar, Maipo Valley, Chile00453127 - Clarifying butter00394250 - Making consommé double00335095 - Making clear oxtail soup00180385 - Removing the fat from stock
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