WD-40 ati ki o microwaved tampons: asiri ti ounje photography fi han

WD-40 and microwaved tampons: secrets of food photography revealed

O ni ise ti a ounje stylist lati ṣe awọn ọja wo ti nhu lori kamẹra - paapa ti o ba Atunṣe fi oju awọn onje inedible. Six stylists so fun wa won ẹtan


Agbara nipasẹ Guardian.co.ukYi article ti akole “WD-40 ati ki o microwaved tampons: asiri ti ounje photography fi han” a ti kọ nipa Abjelina Chapin, fun theguardian.com on Monday 4th January 2016 15.51 UTC

Sile julọ ọjọgbọn ounje awọn fọto ni a stylist ti o ẹtan awọn wiwo. Awọn wọnyi ni deceits ibiti o lati kan ifọwọkan ti ikunte to redden a didun kan, to "milkshakes" se lati mashed poteto. O ti n ko ti ounje stylists wa ni opuro ati awọn Iyanjẹ. Nwọn ba nìkan ni owo ti improvisation.

jakejado awọn 10 wakati ti o gba, lori apapọ, lati pari a fọto titu, stylists ti wa ni o ti ṣe yẹ lati yanju eyikeyi fi fun idaamu lori awọn iranran. Ko si tzatziki on ṣeto? Rii se pẹlu awọn mayonnaise tabi nà ipara ni firiji. A ose fe pe Tọki ara lati wo a "kekere kan diẹ pupa"? Dara ni ounje kikun lori ọwọ.

"Nigba ti ibon, o ko ba le da ati ki o sọ: 'Hey, ugh, Mo ti gbagbe yi,' "Salaye Denise Stillman, ohun Orange County-orisun ounje stylist ti o ti n ti ni awọn owo fun 26 years. "O o kan ni lati rii daju pe o [mu to elo lori ṣeto to] bo gbogbo rẹ ìtẹlẹ ati ki o si [beere ara], 'Kí miiran le lọ ti ko tọ?' "

Sugbon ko ohun gbogbo ti wa faked. Awọn ọja ti olupolongo ni gbiyanju lati ta ni igba ti ifihan, salaye Stillman. Nigbawo, fun apere, o abereyo ohun ad fun Breyers, o abereyo awọn ti gidi yinyin ipara. Ṣugbọn bi o ba ti n iselona Gay Lea Foods 'nà ipara, awọn yinyin ipara ti o isimi atop le ṣee ṣe ti ohunkohun - ki gun bi o ti wulẹ ti nhu.

Boya ibon a tẹlifisiọnu owo tabi ta ipolongo, a ounje stylist ká ìlépa ni igba lati fi rinlẹ ohun eroja ká adayeba ẹwa.

"Mo wa bi irun ati atike fun ounje,"Wí pé Charlotte Gbogbo, a stylist orisun ni New York. "Nigbati o ri dede rin si isalẹ awọn ojuonaigberaokoofurufu, won ko ba ko wo bi ti. Ṣugbọn lẹhin ti nwọn jade wá atike, ti o ba bi, 'Iro ohun.'"

Ti o ba ti o ba fẹ rẹ Instagram ounje awọn fọto lati jọ a gba bi ire eeni, a ti sọ gbà diẹ ninu pro awọn italolobo ti yoo ran. Mẹfa ounje stylists yoo wa asiri won lori bi lati ṣe wọpọ awopọ wo setan fun wọn sunmọ-ups.

Enchiladas: mashed poteto fun awọn hihan ti olopobobo

Enchiladas
Fun kan dun-nwa enchilada, fi mashed ọdunkun. Aworan: Photo nipa Rick Gayle. Food iselona nipa Kim Krejca.

Mexican ounje ni ko julọ photogenic. Ko si ọkan mo yi dara ju Kim Krejca, a Phoenix-orisun stylist ti o ba ṣiṣẹ pẹlu kan pupo ti guusu-oorun onjewiwa. "Enchiladas pẹlu obe ẹjẹ sinu awọn ewa [ni o wa] ko gidigidi oju dídùn,"O wi. "O ni lati yipada ti o sugbon si tun jẹ otitọ si awọn ounje."

Lati fun awọn enchiladas hihan ti bulkiness (bi ti ri loke), o sitofudi wọn pẹlu ese mashed poteto, a stylist ká lọ-to àgbáye nitori won wa ni rọrun lati ṣe awọn ati m. Ki o si Krejca kun eran ati veggies to opin ibi ti awọn tortillas ṣii soke. Lati pari awọn satelaiti, o ti lo a ooru ibon lati ṣe awọn warankasi yo daradara lori oke.

Tacos: ohun ikunra sponges pa awọn nlanla ìmọ

Tacos
Tacos: gbiyanju ikunra sponges, pọ, ati WD-40. Aworan: Photo nipa Rick Gayle. Food iselona nipa Kim Krejca.

Ni aye gidi, tacos ni o wa kan ti nhu idotin. Lati ṣe wọn presentable lori kamẹra, Krejca glued meji tortillas jọ ati ki o gbe ohun ikunra sponges sile awọn eran lati pa awọn nlanla ìmọ. Fun dudu ati sisanra ti-nwa malu, o ya awọn ona pẹlu kan brown obe ti a npe ni idana oorun didun, ṣe ti omi ati ounje kikun. Krejca ki o si sprayed awọn nkún pẹlu WD-40, rẹ ìkọkọ ija lati ṣe Mexico ni ounje glisten. Stillman nlo pupa ata ni ibi ti diced tomati fun a diẹ larinrin awọ ati pours oka omi ṣuga oyinbo lori awọn ewa ki nwọn wo tutu ati ki o alabapade.

arọ: ọkunrin irun awọn ọja ati sunscreen ṣe kan pipe 'wara'

arọ
Ṣe o fẹ rẹ arọ kan gbẹ tabi pẹlu irun ipara? Aworan: Photo nipa Chris Elinchev ni Small Pond Productions. Food iselona nipa Tamara Kaufman.

Eleyi le run rẹ yanilenu, ṣugbọn awọn wara lo ninu arọ awọn fọto ni maa n iro. Since the real stuff quickly makes cornflakes look soggy, food stylists have come up with alternatives. In this photo, Wisconsin-based Tamara Kaufman used Wildroot, a white hair cream for men with a sunscreen lotion-like consistency that many stylists covet. Krejca prefers the old-school method of white glue, which photographs just like the real deal. When pros do use actual milk, it’s only a very small amount. According to Michelle Rabin, a Toronto-based food stylist, you can place the most beautiful pieces of cereal in a bowl filled with vegetable shortening and cover it with a thin layer of milk. “The shortening resists the liquid and it looks like the whole bowl is filled with mounds of cereal,"O wi. “The pieces will stay pretty crisp for a long time.”

Kọfi: watered down soy sauce and gelatin give a smooth look

Kọfi
For a smooth-looking coffee, try water and gelatin. Aworan: Photo by Beth Galton. Retouching by Ashlee Gray. Food styling by Charlotte Omnès.

Black coffee is hard to work with because of its oily sheen. ni a latte or cappuccino, the foam will quickly evaporate. In this photo, Omnès used a combination of Kitchen Bouquet, water and gelatin to give the coffee a smooth look. In a pinch, Rabin has used watered-down soy sauce and once had to improvise with cream and gravy browner on the set of a popular Canadian brand. “I see that billboard I worked on and I’m like: ‘That’s funny, because that’s not a coffee,’” she says. Kaufman uses the real deal when possible, but adds drops of soapy water around the perimeter with an eyedropper to simulate fresh brew. The froth, stylists say, is often made from piped soap foam.

Tọki: it may be raw and bloody inside, but the skin looks good

turkey
Undercooked turkey is often featured in ads. Aworan: Photo by Marshall Troy. Prop styling by Grace Knott. Food styling by Charlotte Omnès.

Every home chef knows it’s hard to make a bird crispy on the outside and moist on the inside. Luckily, food stylists only have to focus on aesthetics, which means they never fully cook one. “It is important not to overcook them so the skin stays looking moist, plump and juicy,” says Omnès. “These are visual cues that make your mouth water when you look at it.” New-York based stylist Brian Preston-Campbell says he often roasts five or six turkeys for a few hours each to get that “perfect hero bird”. “It’s still raw and kind of bloody inside,"O wi. “It’s kind of nasty but it’s about the end product in the photo.”

In this shot, Omnès pinned down the turkey’s skin so it wouldn’t tear in the oven. She lined the pan and stuffed the bird with a water-soaked paper towel so it would steam instead of turn crispy. To achieve that brown, glistening look, she brushed the turkey with a mixture of water, Kitchen Bouquet and dish soap.

Ice cream or whipped cream: shortening, corn syrup and frosting

ice cream
Frosting plus icing sugar makes an impressive-looking ice cream. Aworan: Photo by Marshall Troy. Prop styling by Grace Knott. Food styling by Charlotte Omnès.

If ice cream were a human model, she would be a diva. The dessert is hard to mold, and if you’re not styling in a refrigerated space, melts quickly. To avoid the headache, experts often turn to other ingredients. To create the “ice cream” on the left, Omnès mixed frosting with icing sugar (the cone on the right is the real deal), but the most common fake ice cream recipe is a combination of vegetable shortening, powdered sugar and corn syrup.

For other milky desserts, stylists have many hacks. For a dollop of whipped cream, Omnès used a non-dairy creamer that “does not wilt or weep”. Kaufman prefers Barbasol shaving cream but notes: “The woman who mistakenly tried a bite was not pleased.” For milkshakes, Stillman uses sour cream because it’s thick and easy to swirl.

Drinks: that frosty glass? It’s spray-on deodorant

cola glass
If your drink lacks the right sheen, just spray some deodorant on it. Aworan: Alamy

Stylists don’t waste real booze unless the ad is for alcohol. To make cocktails, Omnès mixes food coloring in water, a trick Kaufman also uses to create “chardonnay” from diluted Kitchen Bouquet. li otitọ, the liquid itself is the sideshow. “The most important part about cocktails are the visual cues,” says Omnès – cues such as ice, fizz, bubbles and froth. “They [make the drink] look refreshing.”

For frozen drinks like margaritas and daiquiris, the pros rely on ice powder, bits of gelatin that look like crushed ice when mixed with liquid. They also use fake plastic or acrylic ice cubes, which don’t melt under the hot camera lights and vaseline on the rim of margaritas. To create frost, Stillman coats a beer mug with spray-on deodorant and uses a mixture of Scotchguard and glycerin to make soft drinks look icy cold with beads of condensation. “What a hassle it would be otherwise,” says Stillman. “This way, you can choose the level of wetness on the glass.”

Steamy pasta: incense gives the appearance of steam

That moment when steam rises up from pasta like mist over a mountain is hard to capture naturally on camera. Kaufman hides a tin foil package of steam chips inside the pasta bowl and adds water to create vapor. To get the same effect, she has also lit incense and later removed the stick with Photoshop, while other tricks involve a clothing steamer or cigarette smoke. By far the most interesting method is to microwave water-soaked tampons (cotton balls work as well) and bury them behind a dish. “I have them in my kit just in case,” says Kaufman. Regardless of the technique, she says steam should always be shot against a dark background.

guardian.co.uk © Guardian News & Media to Lopin 2010

Atejade nipasẹ awọn Guardian News Feed itanna fun ni wodupiresi.

24183 0