It’s raining again… every. day. So, since dinner is expected every night, why not turn it into a photo shoot? I headed to Whole Foods and bought all kinds of photogenic food. Then I started creating compositions for a flat lay. Jamie came in for a snack, and there was a studio in the center of the kitchen, and I was perched on a ladder. It was the most interesting thing going on here, so she stayed and kept me company, sampling the props, and fetching the bandaids.
it’s all about the food…
My first composition was a bit undirected. It was an Italian theme, but I should have had some bread… this is the best picture.
For the second shoot, I decided to use an actual recipe to keep me focused: salsa! That worked better. I experimented with a lot of arrangements and compositions, and really liked a couple of them. The detail shots are amazing. I love the new camera! Composition is an art which takes practice, and trial and error. My first attempts were a hot mess, with way too much going on, so keep it simple.
While I was at it, I created a food preset, too! (how to create your own preset in lightroom classic) My Shutterstock profile now has a food category, if anyone needs a salsa picture.
the recipe
I used my commercial chopper, and combined tomato, red onion, jalapeño pepper, garlic, and cilantro. I squeezed in a little lime and added kosher salt, cumin, and crushed red pepper. It went really fast with the chopper. There was no measuring involved, and only one cut finger.
Leave the salsa in the fridge for a couple of hours to let the flavors merge, and serve it with chips. This can be used on anything: like avocado toast; chicken; fish; or omelettes. You can add corn; black beans; or avocado chunks.
it’s really all about the lighting
One of the tricks is the lighting, and I wasn’t sure where to begin with that, so I went to the brick and mortar store in West Palm Beach, and bought a soft box lighting kit and some reflectors.
The first shoot was set up between two soft boxes, which created two highlights. I didn’t like it. The metal spoon has an over-the-top highlight, and the pasta has too much shadow.
For the salsa shoot, all the light is coming in from the top right of the frame, and I used a white board to create a box and eliminate some of the shadows. This worked well, but I forgot to turn off the other lights in the kitchen – oops. I had to eliminate some glare, but overall it was an improvement.
the equipment
the choppers
This commercial chopper is a beast, and it is very fun to use. The handle is weighted and slams down in a very gratifying way! It’s big and heavy, and I don’t like to leave it on the counter, but it is very effective.
Most of the time I use a plastic version, which is harder to clean, and harder to use, and pieces break off. But, it can go in the dishwasher, and it is much smaller.
I used a garlic chopper for the jalapeños. Neither of the other choppers creates small enough cuts. I put on latex gloves, just in case. There’s nothing fun about burning your hands cutting peppers.
For chopping garlic, I peel a whole head or more at a time, and run it through the mini food processor, and store it in a glass jar, covered in olive oil. It lasts about a week, and doesn’t lose flavor. It makes cooking a little easier, since part of the prep is done. A teaspoon equals about a clove.
I store everything in an assortment of wide-mouth ball jars, because things stay fresher than in plastic. The salsa went into a quart jar and the garlic is in a half pint jar. I do like the white plastic lids, not the metal ones, which tend to get rusty.
the lighting
I bought a kit similar to this, which is dimmable.
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