Shooting straight down and masking in PS

redbourn

No longer a newbie, moving up!
Joined
Dec 18, 2009
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Location
Nazaré, Portugal
Website
best-food.info
Can others edit my Photos
Photos OK to edit
Since the backgrounds that I downloaded were shot from 90 degrees I learned a lesson that it's hard to place a photo on them that was shot at 45 degrees. Not impossible to change the perspective of the bg but not very easy easy well it it wasn't for me - without cropping my original photo.

Maybe I don't know how to do it the best way in PS ?

Anyway I changed the table background on this photo and quite like it.

I could easily clean up the sauce on the plate but locals told me that they think it adds to the realism of the photo for a cook book.

I dunno anymore. Maybe cleaning it up would be better photographically but would also make the photo more sterile.

What do you think?
Final minute sweet and sour steak.jpg


A Minute Sweet And Sour Steak

Prep Time 5 min
Wait Time 30 min
Cook Time 10 min
Total Time 45 minutes including wait time

Serves 4

A minute steak is a thin slice of high quality steak such as rib eye or porterhouse.
So please don't confuse it with a cube steak, which is a tough cheap cut, better suited to stews.

Ingredients

4 thin rib eye or porterhouse steak cut into strips about 2 lb, 900g
2 large thinly sliced onions
3-4 cloves of crushed garlic
2/3 cup red wine or stock
1/2 cup soy sauce
4 tbsp Dijon mustard
4 tsp of Muscovado or regular brown sugar - Muscovado has a stronger taste.
Olive oil
Salt and pepper to taste

Mix the wine, garlic, soy sauce, mustard and sugar in a big bowl, add the strips of steak and allow to marinade for 30 minutes.
Fry the onion over med-high heat for 4-5 minutes until it's golden brown, and set aside.
Remove the steak strips from the marinade with a slotted spoon and fry them in the onion pan over med-high heat for about a minute on each side.
The amount of time will depend on how well cooked you like your steaks.
Add the marinade and simmer until the marinade thickens and sticks to the meat.
Season with salt and pepper to taste.
 

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