SHOW OFF YOUR YUM! Food Photography Thread

[pennyJo1960]

Roast beast will be gone in one night here no left overs

 

[Loopeend]

Today after a long showday (woohoo my duck became first in Indian runner ducks in black! But he was the only black one ...and they don't have prizes per colour; only overall; but overall he for real became 2nd aaaw yeah! ) I had leftover day.

Lamb & leek blanquette in a vol au vent;

Served with some leftover veggies and my go-to-leftover tomatorice;

Still figuring this taking-pictures of food out. I think these I went a bit overboard on being "too close to the food". lol. But atleast it tasted great. But then again; after such a long day anything would

 

[pennyJo1960]

Wow looks quite nice congrats on the duck win

 

[cavemanrich]

I think these I went a bit overboard on being "too close to the food".

I think your pictures are GREAT.

 

[Loopeend]

I think your pictures are GREAT.

Thanks! It is a process! But a hard one. I look/learn about foodphotography and they often add stuff to food to make it look more tasty that actually makes it not edible anymore.. let alone get really really cold. I hate wasting food. So I'm trying to take good pictures without with a painbrush putting paint on the food (they actually do that ) They often also put not-cooked food in it to make it more "bright". I tried that with that lamb-leek blanquette. You can see some leek-parts are "bright green and perfectly round". That's because they are raw and thrown on later. Did not like to pick them off again before eating it.. not my cup of tea I learned then..you can also see I kept some cooked lampieces apart and thrown them on later; so you could see them lambmeat; that would normally be covered in sauce. But that was directly edible. So that's where my line is. After taking a picture I need to be able to eat it; preferably still luke-warm; and no raw and other unedible nonsense. Ain't got money for that :')

 

[pennyJo1960]

My roast is comfort food mashed potato with beef gravy from the roast carrots fresh cut and peeled all cooking together another pan awaits as the meat is removed take some juice to make gravy photos later

 

[Loopeend]

My roast is comfort food mashed potato with beef gravy from the roast carrots fresh cut and peeled all cooking together another pan awaits as the meat is removed take some juice to make gravy photos later

In what do you make your rost beast? (sorry I like that spelling mistake; it's perfect. Gives it that extra powerfull grandeur of a roast beef). Oven? Pan? etc.

 

[pennyJo1960]

I have cast iron porcelain covered cooker by Lodge my Ma bought this like 20 years ago still pristine

 

[Loopeend]

I have cast iron porcelain covered cooker by Lodge my Ma bought this like 20 years ago still pristine

Oh I have pans like that; ranging between 15 to 80 years old. THEY ARE GOLD. Everyone should get those. No clue why they went out of fashion. They are sturdy as a rock. Can go on gas, induction, in the oven, on the BBQ.. well worth every penny. Glad you think the same. Everyone over here from every age complains they are too heavy.. pff.. you know what is heavy? Driving to the IKEA every week for years to get a new cheap pan because yours already broke..

Do you first brown the roast in it on the stove and then put it in the oven?

 

[FortCluck]

I have cast iron porcelain covered cooker by Lodge my Ma bought this like 20 years ago still pristine

They had something like this at Sam's club today