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Mar 9, 2012 · Side lighting acts as raking light for food photography. An essential quality of food photography is to make wonderous (and mouth-watering) photographs of the meals. And side lighting does a good job in tickling the taste buds. Well, it is not the side light though, it is the pleasing contrast and richness of textures that stimulates the taste.
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Raking light, the illumination of objects from a light source at an oblique angle or almost parallel to the surface, provides information on the surface topography and relief of the artefact thus lit. It is widely used in the examination of works of art.
- Al dente — Usually used in reference to pasta, this terms literally means “to the tooth” in Italian. Al dente means there should be a little bit of toothsome texture left in the noodle — as in it’s 90% cooked through, but not 100%.
- Baste — Basting just means to bathe a food in liquid while it’s cooking. This liquid could be melted fat, butter, or its own juices. Why? Basting does a few things.
- Blanch — To blanch means to flash-boil something in salted boiling water, literally just a few seconds to a few minutes. Usually followed by “refreshing,” which means to sink the food into a bowl of ice-cold water to quickly stop cooking.
- Brine — To brine simply means to salt ahead of time. There are two kinds of brining: dry brining and wet brining. Dry brining means to rub something with granulated salt, while wet brining means to soak something in salty water.
Raking light refers to a lighting technique used in visual examinations that creates a shallow angle between the light source and the surface being observed.
Jan 20, 2018 · Raking Light is a reduction linocut using traditional artists/battleship lino, printed in oil-based inks onto Fabriano Rosaspina paper using an Albion printing press. By reduction printing, I mean that the whole print is created from one piece of lino (which I’ll refer to as the block in this blog).
Sep 18, 2014 · Dice: to cut food into small pieces or cubes that are uniform in size, normally 1/8″ wide to 3/4″ wide. Dredge: This is how you get that crispy skin on fried chicken. To dredge means to coat your food lightly with all-purpose flour, corn flour or breadcrumbs before frying. Emulsified: When two liquids are combined to form one smooth mixture.
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What is 'The Great Food Truck Race'?
Sep 18, 2017 · ‘The Great Food Truck Race” is a cooking competition with a difference. In the Food Network’s reality show, food trucks from across America compete to see who can earn the most money...
