I got a lot done, but thanks to photography, far less than I’m capable of. I’ve gotten a feeling for how aperture affects the image. I thought I’d share with tonight’s main course as an example of what I learned.
Braised beef and vegetables in a whole wheat pastry with demi glace; roasted shitake, carrot, tomato capped with reconstructed black olive; mushroom pate and asparagus.
High aperture, f/21, you can see everything. The rice in the background is about 3 feet away.
Low f/3.0, low aperture. You can’t see the background.
Higher aperture, f 18, you can see the rice again but the distance is abbreviated in that sliver of brown between the mushroom and what bag. Also, all three things on the plate look like they’re on one plane (see the very first photo for the actual distance.) And can we talk about that sauce? Homemade demi-glace. Who loves you?
Now you see it.
Now you kinda don’t.
This is gratuitous. Can I tell you how good this was? Not only did the beef melt on your palate, but the vegetables held firm, for delicious contrast. The sauce was liquid velvet; the pastry buttery flakes and sound. The mushroom, served cold, was juicy and filled with umamai. The mushroom pate was genius. Very little fat, all flavor and texture.