Switch to full style
Post a reply

more practice

Sat Jul 07, 2012 1:33 am

Image

this was a dish of lamb racks i was practicing

needs more practice but tastes good!

enjoy

Re: more practice

Sat Jul 28, 2012 12:03 pm

Nicely frenched and perfect meat color. Was it slow roasted or Sous Vide then torched? Plating isn't going to win ou an Iron Chef competitions anytime soon. Can't wait for Modernist Cusine at home to come out in september

Re: more practice

Fri Aug 17, 2012 8:10 pm

it was just seared and placed in the oven i just pulled it out at the right time and yes i aggree with the no medal thing, that is why i wanted to practice more. please send me tips on plating or your work would be nice.

Re: more practice

Sat Oct 20, 2012 10:27 pm

This is how my food pics end up. The definition of the camera is not high enough, and thank god cause its to dark anyway. Also is that just lamb juices running down the side of the plate? If it was a sauce, I would lay it in a circle to contrast the square plate. A bit of green such as a sprig of mint or rosemary would look cool. Not bad though, I'd devour it.

Re: more practice

Sun Oct 21, 2012 12:14 am

Your lamb looks good. If this was a for a professional photo shoot for work, I would suggest you puttig the herb crust once the lamb is cooked. Green will look more vivid even it is kind of cheating. Once the lamb is rested and cut in half have some sort of tea towel to absorb the juices altough in areas where I have worked it is considered as a Health Code Violation .Then you don't have to worry about juices runing over your plate.
I have seen Thanksgiving Turkey pictures taken while the Turkey was browned with coke and blow dryer from housekeeping . Or fish plates with only seared fish completely raw inside..
All for looks for pictures..

Re: more practice

Sun Oct 21, 2012 1:37 am

Pictures that are designed for looks alone and have no concern for the edibility of the final product are pretty lame. A properly cooked meal can be just as photogenic as a fake one if proper steps are taken. These same steps are taken at all high end restaurants where the look of each plate is carefully dictated while remaining delicious.

For example, if you don't want your nicely seared piece of protein to leak juice everywhere then rest is properly. If there is a little juice use a clean towel to absorb it, same goes for the shine caused by the fat in a pan from a nice sear.
Post a reply