Hi! For this one I used my Sony A7Riii, simple one light setup. I share lots of behind the scenes shoots in Food Photography Academy, check it out here: foodphotographyacademy.co/jointoday
This is great. I've not thought of refrigerating soups because as the soups get cold they form a skin, so maybe if all cold you can't notice, sheen versus no sheen, like these ones, they still look good. I'm so faithful to the ingredients used, I've not been using different creams, I needed to change it up for a mushroom soup I made, plus the greens wilted. One recipe of 21 Garlic Stir-Fried Anchovies I made is a complete mess. I need to redo, can you make video of how to make ugly foods nice? My colors are off, from garnish to dish to background, nothing compliments the silver fishes, orange shrimp, with brown almonds, doesn't look at all appetizing, ingredients, nor set up.
Oooooh that sounds like a tricky recipe! And yes absolutely, when the whole thing is cold there's no skin, as that happens from the hot cooling down. Always find my soups stay nice and shiny when cold! I have a video about brown foods, but I can definitely think of some ideas for "ugly" foods!
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
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Very helpful! Thank you!
Great tips! May seem obvious but I never thought about cold soup for the styling. // Welcome back. Lauren. Congrats to your new baby too. 🙋♀️
Thanks so much
SO many awesome tips here. Thanks, Laura!
Very helpful video. Liked the tip about the cucumber slices soaked in salt water, also the variations to use for the cream swirl.
Thanks! So glad you found some useful tips!
Love your videos!!!!! I always learn something new...
Woo! That's my goal 💪
thank you!
So many great tips! I love the upside-down ramekin to keep the garnish from sinking.
For this video, what camera, senses and lighting did you use? also can you make a video on those who food videography , the tools needed etc please.
Hi! For this one I used my Sony A7Riii, simple one light setup. I share lots of behind the scenes shoots in Food Photography Academy, check it out here: foodphotographyacademy.co/jointoday
This is great. I've not thought of refrigerating soups because as the soups get cold they form a skin, so maybe if all cold you can't notice, sheen versus no sheen, like these ones, they still look good. I'm so faithful to the ingredients used, I've not been using different creams, I needed to change it up for a mushroom soup I made, plus the greens wilted. One recipe of 21 Garlic Stir-Fried Anchovies I made is a complete mess. I need to redo, can you make video of how to make ugly foods nice? My colors are off, from garnish to dish to background, nothing compliments the silver fishes, orange shrimp, with brown almonds, doesn't look at all appetizing, ingredients, nor set up.
Oooooh that sounds like a tricky recipe! And yes absolutely, when the whole thing is cold there's no skin, as that happens from the hot cooling down. Always find my soups stay nice and shiny when cold! I have a video about brown foods, but I can definitely think of some ideas for "ugly" foods!
Hello, I think there's a problem in the video. You're talking about pasta and it's soup that's being filmed. Or maybe my internet browser is buggy.