beef that looks like chicken in stainless steel

[OGsPhotography]

I enjoy these posts on food photography.

I think part of the frustration @Didereaux is experiencing is due to the photos posted quite often and usually with a specific problem. A specific easily solveable perhaps problem to some.

Calling it " beef looks like chicken" starts off the while post negatively.

I looked at that for 1 second, and wonder why you cant just change the color in Ps. Do you use Ps OP? Its a fine picture really. The post title implies a problem with the look of the beef when in fact there isnt really.

CC is Critique. Creative commons is a liscense agreement I believe.

In my opinion if you want to make a decent cookbook, hire a few photographers. I doubt 5k followers on FB will earn you much but I sure am interested to know.

Im a Chef and honestly I havent read any of these looking for cooking tips....

Post your setup. I keep meaning to in my portrait themreads I think it would help he pros diagnose your " problem".

What was the question I fogot

Wish Incould see the entire thread but it cuts it into pages, ai'll have to check my settings.

 

[OGsPhotography]

Oh, mediocrity?No. We are striving for excellence here and nevermind your facebook friends. Why would you call them mediocre lol. Bad view. They LIKE you, not your silly " chicken in a SS bowl" dish.

 

[redbourn]

I think @redbourn has helped me get better at my photography. His questions often get helpful solutions that help me, so I am grateful he posts here. I also think his pics have gotten progressively better, maybe not as fast as others but everyone learns at a different pace. Photography is hard in my opinion.

Sent from my XT1254 using Tapatalk

Thanks.

I was dragged into photography screaming and shouting because I need it for my book.

But am starting to enjoy it.

 

[redbourn]

I enjoy these posts on food photography.

I think part of the frustration @Didereaux is experiencing is due to the photos posted quite often and usually with a specific problem. A specific easily solveable perhaps problem to some.

Calling it " beef looks like chicken" starts off the while post negatively.

I looked at that for 1 second, and wonder why you cant just change the color in Ps. Do you use Ps OP? Its a fine picture really. The post title implies a problem with the look of the beef when in fact there isnt really.

CC is Critique. Creative commons is a liscense agreement I believe.

In my opinion if you want to make a decent cookbook, hire a few photographers. I doubt 5k followers on FB will earn you much but I sure am interested to know.

Im a Chef and honestly I havent read any of these looking for cooking tips....

Post your setup. I keep meaning to in my portrait themreads I think it would help he pros diagnose your " problem".

What was the question I fogot

Wish I could see the entire thread but it cuts it into pages, ai'll have to check my settings.

I was making a mistake and hitting quote instead of reply.

I am doing this as a hobby thing wanting to help people that believe they can't cook when the reason is quite likely that 90% of recipes on the web have errors. Often due to copy and pastes.

So I can't hire a photographer and what would he do? Come over when I cook lunch ? ;-)

Maybe I will end up loving photography ?

Thanks for the comments.

I posted my latest set up a couple of days ago. I have now removed the tracing paper which was in front of the softbox

and has now been replaced with a diffuser.

 

[OGsPhotography]

Er, yep. Photog takes pictures if food you prepare, doesn't have to be your lunch I sure wouldnt eat anything that went through lfood styling and hkurs out in the TDZ.

I thought it was a business venture, my bad. Just trying to help your process. Its hard to be chief cook bottle washer and photog.

I assume you do love it as your hobby and so should be your passions.

90% of recipes may have been traditionally viewed as havin mistakes but that may imo be an unhealthy way to look at them. They are guides. Ideas. A start. Inspiration etc etc. I believe I have already ripped a large hole in one of your recipes.

Recipe writing is hard.

The top 3 or 4 searches, epicurious, food, allrecipesand foodnetwork all have pretty reliable recipes. Always check 3 recipes then make your own version!

 

[redbourn]

Er, yep. Photog takes pictures if food you prepare, doesn't have to be your lunch I sure wouldnt eat anything that went through lfood styling and hkurs out in the TDZ.

I thought it was a business venture, my bad. Just trying to help your process. Its hard to be chief cook bottle washer and photog.

I assume you do love it as your hobby and so should be your passions.

90% of recipes may have been traditionally viewed as havin mistakes but that may imo be an unhealthy way to look at them. They are guides. Ideas. A start. Inspiration etc etc. I believe I have already ripped a large hole in one of your recipes.

Recipe writing is hard.

The top 3 or 4 searches, epicurious, food, allrecipesand foodnetwork all have pretty reliable recipes. Always check 3 recipes then make your own version!

My recipes will be very different. The order of the ingredients in order of importance. Substitutes, so beginners won't think they can't make a recipe because they don't have everything in the recipe, and pounds and metric.

A sample, that hasn't been proof read.

No 4 tbsp nonsense.


Beef Potato Carrot And Celery Stew

From the moment man made his first fire, he began slow cooking meat over a low flame for long periods of time.
The Old Testament is the first written record of stew being made.
In Genesis, Esau trades his father's inheritance with his brother Jacob, all for a dish of stew.

Prep time 15 min
Cook time 2:10 min - depends on the tenderness of the meat.
Total Time 2:35 min

Serves 4 good sized portions

Ingredients

2 1/2 lb, 1 kg beef chuck, cut into 5 cm, 2" cubes
1 1/4 lb, 600g medium red potatoes, quartered
7-8 whole, peeled tomatoes, lightly crushed - canned or fresh
4 medium carrots, cut into 2", 5cm pieces
2 celery stalks, cut into 2", 5cm, pieces
2 medium onions, cut into 6ths - cut from top to bottom into thirds and then cut the thirds in half
About 1/3 cup all purpose flour
Beef or vegetable broth to half cover the meat
5 cloves of minced garlic using a garlic press
1 tbsp of tomato paste
6 sprigs fresh parsley or two tsp of dried
6 sprigs fresh thyme - or 3/4 tsp of dried
2 bay leaves
2 to 3 tsp red wine vinegar, or to taste
Coarse salt and freshly ground black pepper to taste
Olive or vegetable oil, for searing
Optional - 2 tbsp of unsalted butter

Season the beef with the salt and pepper and put it in a pan that will hold the entire contents of the recipe, and fry it over a medium high heat until browned on all sides.
When the meat's ready, set it aside in a pot or bowl.
Then, in the pot where you fried the meat, fry the the onion over medium heat in either olive oil or oil and butter, if using, until lightly browned on all sides, about 5 minutes.
Add the garlic and cook, stirring, until it's fragrant, about 1 minute more, being careful not to let it burn.
Add the tomato paste and cook, stirring for a minute or so more.
Add the beef with its juices to the pot and sprinkle enough flour to lightly coat the top of the meat, and cook stirring for another two to three minutes.
Add enough water or broth to cover about one half of the meat and bring to a simmer.
If using fresh herbs, then tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot.
Or add the dry herbs and the bay leaf.
Season with 2 teaspoons of salt, and some black pepper, or to taste.
Cover the pot and simmer for around an hour, checking to see if you need to add more stock or water.
Check the tenderness of the meat by pushing a fork into it. The fork should pass through it but the meat shouldn't break up. Continue cooking for a little longer if necessary.
Add the potatoes, carrots, celery and tomatoes, and bring back to a simmer.
Cook, covered, stirring occasionally, for around an hour more.
Remove the lid and increase the heat until the liquid thickens and the vegetables are tender.
Discard the herb bundle if you used fresh, or remove the bay leaf if you used dry.
Stir in the vinegar and season with a little more salt and pepper, to taste.

* Many tomatoes can cause a bitter taste, so if the sauce tastes bitter then add a touch of baking soda or sugar or both.
* Brining the meat will make it much more tender and might cut down on cooking time depending on how long you brined it. I only brine the meat for this dish for about 20-30 minutes.

 

[redbourn]

When I was 18 I intended to be a saucier but fell into the film industry.

Was very good at my job but never really had a passion for it.

Life takes us in unexpected directions if we let it.