second attempt at shooting straight down

redbourn

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chicken and beets.jpg
Rice is so problematic!

It reflects light and can easily look like a blob.

Not to bad this time but if I lighten it then in flares.

Shadow on the right is a little harsh I think.

Any comments on how to improve it would be very welcome.

Baked Skinless Lemon Chicken Breasts

Serves 4

Prep time 10 min
Cook: time 20 min
Inactive 10 min
Total Time 40 min

Ingredients

4 boneless half chicken breasts
1/3 cup dry white wine or chicken stock
1/4 cup olive oil not EVOO
3 tbsp minced garlic
2 tbsp freshly squeezed lemon juice + 1 lemon
1 tbsp grated lemon zest
1 1/2 tsp dried oregano
1 tsp minced fresh thyme leaves or 1/3 tsp of dry
Salt and freshly ground black pepper to taste

Heat oven to 400°F, 200°C
Fry garlic for one minute in a small saucepan over med-low heat and remove.
Add white wine, lemon zest, lemon juice, oregano, thyme, 1 tsp salt and pour into a baking dish that will hold the breasts in one layer.
Add breasts and brush with the the mixture, then add salt and pepper to taste.
Cut lemon into 8 wedges and tuck it among the pieces of chicken.
Bake for 25 minutes or until cooked through and remove from oven.
Cover tightly with aluminum foil and allow to rest for 10 minutes.
Taste and add table salt to taste and serve hot with the pan juices.

* internal temperature of chicken should be 160°F, 70°C
* save the tenders from the breasts for other meals.
 
Last edited:
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redbourn

redbourn

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This is a little better after photoshop, but the photo will never be right of course because of the original lighting.

Next time I shoot it, how can I stop the rice from blowing out?

I had to select the rice, inverse, and then lighten everything else, and I lightened the shadows under the plate a little.

The only way to stop the beets bleeding onto the rice would be to ensure that they don't touch anything or use plastic ones ;-)


Thanks
beets and chicken1.jpg
 

Stradawhovious

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What are you using for lighting? I agree the shadow is harsh, and a second light could (would) help with that. It also appears that your white balance is killing this shot. It might be my monitor, but it looks like a bit of a yellow cast is covering everything.

Also, forgive me for asking, but couldn't you keep the beets from bleeding into the rice by separating the two with the lemon wedges? I would doubt the beets would leech into the lemon rind enough to make a difference, and if it did it would be far easier to correct in post than with the rice. Or is your intent to separate the two more similarly colored items with the lemons... if so, might I suggest some asparagus as an additional buffer? :)

Mmm... asparagus... I love me some spargel.
 
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redbourn

redbourn

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What are you using for lighting? I agree the shadow is harsh, and a second light could (would) help with that. It also appears that your white balance is killing this shot. It might be my monitor, but it looks like a bit of a yellow cast is covering everything.

Also, forgive me for asking, but couldn't you keep the beets from bleeding into the rice by separating the two with the lemon wedges? I would doubt the beets would leech into the lemon rind enough to make a difference, and if it did it would be far easier to correct in post than with the rice. Or is your intent to separate the two more similarly colored items with the lemons... if so, might I suggest some asparagus as an additional buffer? :)

Mmm... asparagus... I love me some spargel.
gray.jpg

Thanks for the reply.

A 20x20" soft box with reflectors.

I've been doing a little better with my 45 degree angles shots but am not yet sure where to put the light or reflector when shooting straight down.

White balance? I just shot the attached with my phone and used a gray card and photoshop to set it. I applied the same setting to the food shot and it made very little difference and I don't know why.

But the new shot certainly looks less yellow and closer to the original.

Bleeding beets? I'm new to photography (a few months) and am still suffering from split attention between the food and the photo.

Asparagus would have been a good idea and I like them too.

---

Going to shoot a green salad with potato salad, sliced eggs and I was going to try some beets again as I want to use them. What to put the beets next too. Not sure I can find asparagus her right now but maybe.
 
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Altamirra

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wow, it looks very tasty.
 

Stradawhovious

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White balance? I just shot the attached with my phone and used a gray card and photoshop to set it. I applied the same setting to the food shot and it made very little difference and I don't know why.

Not sure then. Maybe it's the orangish tint of the table throwing me off. ?? Or maybe i'm just full of manure. (it's been known to happen... frequently) Who knows.
 

Ihatemymoney

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View attachment 116454 Rice is so problematic!

It reflects light and can easily look like a blob.

Not to bad this time but if I lighten it then in flares.

Shadow on the right is a little harsh I think.

Any comments on how to improve it would be very welcome.

Baked Skinless Lemon Chicken Breasts

Serves 4

Prep time 10 min
Cook: time 20 min
Inactive 10 min
Total Time 40 min

Ingredients

4 boneless half chicken breasts
1/3 cup dry white wine or chicken stock
1/4 cup olive oil not EVOO
3 tbsp minced garlic
2 tbsp freshly squeezed lemon juice + 1 lemon
1 tbsp grated lemon zest
1 1/2 tsp dried oregano
1 tsp minced fresh thyme leaves or 1/3 tsp of dry
Salt and freshly ground black pepper to taste

Heat oven to 400°F, 200°C
Fry garlic for one minute in a small saucepan over med-low heat and remove.
Add white wine, lemon zest, lemon juice, oregano, thyme, 1 tsp salt and pour into a baking dish that will hold the breasts in one layer.
Add breasts and brush with the the mixture, then add salt and pepper to taste.
Cut lemon into 8 wedges and tuck it among the pieces of chicken.
Bake for 25 minutes or until cooked through and remove from oven.
Cover tightly with aluminum foil and allow to rest for 10 minutes.
Taste and add table salt to taste and serve hot with the pan juices.

* internal temperature of chicken should be 160°F, 70°C
* save the tenders from the breasts for other meals.

Hi
You need to go the extra mile in product photography, everything that you don't do is going to show in your photo.

To bad you don't take a picture of your studio set up ?
If I remember right you are using continuous Florescent lighting with a 20 in x 20 soft box.

Few questions
Why would you put white rice on a white plate ?
Your pictures looks soft to me.
Why is the plate not on some kind of back drop ?
Why would you let the beet juice soak into the rice , separate the beets from the rice on the plate or use some small cup or bowl or dish to put either the rice or the beets in or on ?


Have you ever read a book on product photography or food photography or maybe buy the book Light science and Magic ?
 
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redbourn

redbourn

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View attachment 116454 Rice is so problematic!

It reflects light and can easily look like a blob.

Not to bad this time but if I lighten it then in flares.

Shadow on the right is a little harsh I think.

Any comments on how to improve it would be very welcome.

Baked Skinless Lemon Chicken Breasts

Serves 4

Prep time 10 min
Cook: time 20 min
Inactive 10 min
Total Time 40 min

Ingredients

4 boneless half chicken breasts
1/3 cup dry white wine or chicken stock
1/4 cup olive oil not EVOO
3 tbsp minced garlic
2 tbsp freshly squeezed lemon juice + 1 lemon
1 tbsp grated lemon zest
1 1/2 tsp dried oregano
1 tsp minced fresh thyme leaves or 1/3 tsp of dry
Salt and freshly ground black pepper to taste

Heat oven to 400°F, 200°C
Fry garlic for one minute in a small saucepan over med-low heat and remove.
Add white wine, lemon zest, lemon juice, oregano, thyme, 1 tsp salt and pour into a baking dish that will hold the breasts in one layer.
Add breasts and brush with the the mixture, then add salt and pepper to taste.
Cut lemon into 8 wedges and tuck it among the pieces of chicken.
Bake for 25 minutes or until cooked through and remove from oven.
Cover tightly with aluminum foil and allow to rest for 10 minutes.
Taste and add table salt to taste and serve hot with the pan juices.

* internal temperature of chicken should be 160°F, 70°C
* save the tenders from the breasts for other meals.

Hi
You need to go the extra mile in product photography, everything that you don't do is going to show in your photo.

To bad you don't take a picture of your studio set up ?
If I remember right you are using continuous Florescent lighting with a 20 in x 20 soft box.

Few questions
Why would you put white rice on a white plate ?
Your pictures looks soft to me.
Why is the plate not on some kind of back drop ?
Why would you let the beet juice soak into the rice , separate the beets from the rice on the plate or use some small cup or bowl or dish to put either the rice or the beets in or on ?


Have you ever read a book on product photography or food photography or maybe buy the book Light science and Magic ?
Thanks for the reply.

I can take a photo of the setup but there's not much to show. A 20x20" drop box, and a table. I have a small reflector but find the small one easier to use.

The plate had a white base which wasn't visible under the food. Please see the attached photo. Just a snapshot with my phone,

I use a tripod and a timer. Maybe not a high enough quality lens - Nikkor 35 1:18G

I don't have a backdrop but will investigate how to set one up.

I have Light science and Magic and found the beginning very heavy going but have now discovered that the latter part deals much more with the theory and will read it.

Beets was a mistake and a bowl would have been good.
gray.jpg
 

Ihatemymoney

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View attachment 116454 Rice is so problematic!

It reflects light and can easily look like a blob.

Not to bad this time but if I lighten it then in flares.

Shadow on the right is a little harsh I think.

Any comments on how to improve it would be very welcome.

Baked Skinless Lemon Chicken Breasts

Serves 4

Prep time 10 min
Cook: time 20 min
Inactive 10 min
Total Time 40 min

Ingredients

4 boneless half chicken breasts
1/3 cup dry white wine or chicken stock
1/4 cup olive oil not EVOO
3 tbsp minced garlic
2 tbsp freshly squeezed lemon juice + 1 lemon
1 tbsp grated lemon zest
1 1/2 tsp dried oregano
1 tsp minced fresh thyme leaves or 1/3 tsp of dry
Salt and freshly ground black pepper to taste

Heat oven to 400°F, 200°C
Fry garlic for one minute in a small saucepan over med-low heat and remove.
Add white wine, lemon zest, lemon juice, oregano, thyme, 1 tsp salt and pour into a baking dish that will hold the breasts in one layer.
Add breasts and brush with the the mixture, then add salt and pepper to taste.
Cut lemon into 8 wedges and tuck it among the pieces of chicken.
Bake for 25 minutes or until cooked through and remove from oven.
Cover tightly with aluminum foil and allow to rest for 10 minutes.
Taste and add table salt to taste and serve hot with the pan juices.

* internal temperature of chicken should be 160°F, 70°C
* save the tenders from the breasts for other meals.

Hi
You need to go the extra mile in product photography, everything that you don't do is going to show in your photo.

To bad you don't take a picture of your studio set up ?
If I remember right you are using continuous Florescent lighting with a 20 in x 20 soft box.

Few questions
Why would you put white rice on a white plate ?
Your pictures looks soft to me.
Why is the plate not on some kind of back drop ?
Why would you let the beet juice soak into the rice , separate the beets from the rice on the plate or use some small cup or bowl or dish to put either the rice or the beets in or on ?


Have you ever read a book on product photography or food photography or maybe buy the book Light science and Magic ?
Thanks for the reply.

I can take a photo of the setup but there's not much to show. A 20x20" drop box, and a table. I have a small reflector but find the small one easier to use.

The plate had a white base which wasn't visible under the food. Please see the attached photo. Just a snapshot with my phone,

I use a tripod and a timer. Maybe not a high enough quality lens - Nikkor 35 1:18G

I don't have a backdrop but will investigate how to set one up.

I have Light science and Magic and found the beginning very heavy going but have now discovered that the latter part deals much more with the theory and will read it.

Beets was a mistake and a bowl would have been good.View attachment 116599

Well that was allot of beets to eat my friend.
One other thought would be to put the rice on a leaf of lettuce.
Some way to get a color separation .

I use a roll of 49 dollar salvage white construction paper made for photographers .
I already posted the link to you in your last thread.


Your light Is it a flash or is it continuous florescent or tungsten ????
This is what I use.
Paul C. Buff - AlienBees B1600
With
Paul C. Buff - Foldable Stripboxes

IMO you need to go with allot of light, something like what I use.
You might even want to use linear film too, and or a CPL.

You need to learn how to use food to cover up your mistakes ( hint hint )

I don't like your lens or crop factor or something but the plate doesn't look like its sitting in front of you it looks like you are standing directly over it.

What lens are you using and how far away is the lens to the food ?
 

Ihatemymoney

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Your photos are way too soft... where are you at, a funeral home or what ?
You need to make the food look freshly served.

Different colored peppers , or any bright vegies help liven up the dishes looks
 

Braineack

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These are looking pretty good.

The table is a little bright and pulling my eye, and you need to clean up the plate from the beets.
 
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redbourn

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Your photos are way too soft... where are you at, a funeral home or what ?
You need to make the food look freshly served.

Different colored peppers , or any bright vegies help liven up the dishes looks

Maybe it's my nikkor lens.

Food is a few minutes after cooking it.

Don't like to over-punch when people will think, "My food never looks like that on the table".

Food is so so tricky, so many variables.

Just going to post something about mayonnaise.

Thanks for posting.

Does this look like it's from a funeral home?

funeral food.jpg
 
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redbourn

redbourn

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View attachment 116454 Rice is so problematic!

It reflects light and can easily look like a blob.

Not to bad this time but if I lighten it then in flares.

Shadow on the right is a little harsh I think.

Any comments on how to improve it would be very welcome.

Baked Skinless Lemon Chicken Breasts

Serves 4

Prep time 10 min
Cook: time 20 min
Inactive 10 min
Total Time 40 min

Ingredients

4 boneless half chicken breasts
1/3 cup dry white wine or chicken stock
1/4 cup olive oil not EVOO
3 tbsp minced garlic
2 tbsp freshly squeezed lemon juice + 1 lemon
1 tbsp grated lemon zest
1 1/2 tsp dried oregano
1 tsp minced fresh thyme leaves or 1/3 tsp of dry
Salt and freshly ground black pepper to taste

Heat oven to 400°F, 200°C
Fry garlic for one minute in a small saucepan over med-low heat and remove.
Add white wine, lemon zest, lemon juice, oregano, thyme, 1 tsp salt and pour into a baking dish that will hold the breasts in one layer.
Add breasts and brush with the the mixture, then add salt and pepper to taste.
Cut lemon into 8 wedges and tuck it among the pieces of chicken.
Bake for 25 minutes or until cooked through and remove from oven.
Cover tightly with aluminum foil and allow to rest for 10 minutes.
Taste and add table salt to taste and serve hot with the pan juices.

* internal temperature of chicken should be 160°F, 70°C
* save the tenders from the breasts for other meals.

Hi
You need to go the extra mile in product photography, everything that you don't do is going to show in your photo.

To bad you don't take a picture of your studio set up ?
If I remember right you are using continuous Florescent lighting with a 20 in x 20 soft box.

Few questions
Why would you put white rice on a white plate ?
Your pictures looks soft to me.
Why is the plate not on some kind of back drop ?
Why would you let the beet juice soak into the rice , separate the beets from the rice on the plate or use some small cup or bowl or dish to put either the rice or the beets in or on ?


Have you ever read a book on product photography or food photography or maybe buy the book Light science and Magic ?
Thanks for the reply.

I can take a photo of the setup but there's not much to show. A 20x20" drop box, and a table. I have a small reflector but find the small one easier to use.

The plate had a white base which wasn't visible under the food. Please see the attached photo. Just a snapshot with my phone,

I use a tripod and a timer. Maybe not a high enough quality lens - Nikkor 35 1:18G

I don't have a backdrop but will investigate how to set one up.

I have Light science and Magic and found the beginning very heavy going but have now discovered that the latter part deals much more with the theory and will read it.

Beets was a mistake and a bowl would have been good.View attachment 116599

Well that was allot of beets to eat my friend.
One other thought would be to put the rice on a leaf of lettuce.
Some way to get a color separation .

I use a roll of 49 dollar salvage white construction paper made for photographers .
I already posted the link to you in your last thread.


Your light Is it a flash or is it continuous florescent or tungsten ????
This is what I use.
Paul C. Buff - AlienBees B1600
With
Paul C. Buff - Foldable Stripboxes

IMO you need to go with allot of light, something like what I use.
You might even want to use linear film too, and or a CPL.

You need to learn how to use food to cover up your mistakes ( hint hint )

I don't like your lens or crop factor or something but the plate doesn't look like its sitting in front of you it looks like you are standing directly over it.

What lens are you using and how far away is the lens to the food ?


Thanks for the comment

Beets are great IMHO and I ate all of them.

Rice on lettuce is very nice idea photographically but perhaps not in a culinary sense. Never been served it.

5500 fluorescent in a 20x20" soft box with original plus a tracing paper filter.

Food to cover up mistakes is good and I'm slowing learning that.

Almost every photo for my book was so far shot from a 45 degree angle but am trying to add some diversity.

Nikkor 35mm 1:1.8G - far from the best I know

About two feet from the subject.

Michael
 

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