One of my biggest blog goals for 2013 was to step up my photography. It’s one of my absolute favorite parts of food blogging—sometimes even more than the actual cooking—so it’s been a fun, exciting and inspiring journey.
I’ve also been insatiable when it comes to finding new resources that can help me take my blog to the next level, and I love that there are so many great bloggers out there who share their secrets on photography, blog monetization, post layout inspiration, etc. I’ve been saving these tips on Pinterest, and plotting my own series of posts to pay it forward (stay tuned!).
One of the many tutorial posts that has inspired me lately is this one on “moody” food shots. I didn’t follow the tutorial step-by-step, but rather was inspired by the images in the post, since I’m working with an already decent understanding of photography, lighting, editing, etc. Here’s what I came away with …
Important things to remember:
- Dark background. This is crucial, and it’s easier than you think. I bought two pieces of cheap, thin wood from Home Depot, and stained them dark. Cost me less than 10 bucks. For the shoot, I grabbed a chair and slid it up against my sliding glass door. The “countertop” board laid flat on the seat of the chair, and the “wall” board was propped up against the back of the chair. In many of my photo setups, I’ll use a big white foam board to bounce the light and eliminate shadows, but in a “moody” shoot you probably won’t need it since, 1) shadows would actually be desirable and 2) the background will likely be so dark that the shadows won’t be an issue anyway. This brings me to the next tip …
- Diffused light. Moody shots require diffused light. Assuming you’re setup near a window, clouds can act as a natural diffuser, but if it’s fairly bright out, you’ll need something to prevent harsh lighting. I use either a white sheet or a slightly transparent shower curtain liner (tacked up against my sliding glass door/window). Works like a charm.
- Exposure 1 to 2 stops below standard exposure. You can play around with this, but I found that anything higher was just too bright for the “moody” vibe. Keep in mind, if you don’t have anything light-colored or reflective in the photo, such as a white dish, brighter ingredients, etc. (and in my case, a silver platter) your photo will be underexposed, so you may have to compensate for this with your exposure settings or in post-processing.
- Shallow depth of field. I shot at 1.4 aperture to get a nice dreamy, blurry background.
- Good photo editing software. I use Lightroom 3, and with this shoot, my VSCO presets helped me get the film-like coloring/grain/etc. You don’t need a preset, of course, but it can help make editing quicker and more effective, especially if you’re like me and don’t have a formal education in digital editing software.
I’d love to see your “moody” shots—link away in the comments.
And, for those who could care less about food photography and just wanted the damn salad recipe …
Balsamic-roasted strawberry salad with crispy pancetta
3-4 handfuls spinach
6 oz. thinly sliced pancetta
1/3 cup almonds
1/3 cup crumbled goat cheese
8-10 large strawberries, sliced
2 tablespoons sugar
3 tablespoons high-quality balsamic vinegar
3 tablespoons extra-virgin olive oil
Mix sugar and balsamic vinegar and pour over strawberries. Bake, covered, at 350 degrees for 45 minutes.
Meanwhile, roughly chop the pancetta and cook in a skillet over medium-high heat until crispy. Drain on a paper towel and let cool.
While the strawberries finish, toast the almonds on a baking sheet until golden and fragrant (about 10-15 minutes). Remove both from oven and let cool.
Reserve a few balsamic-roasted strawberries for garnish, and mix the rest, with the balsamic vinegar sauce and olive oil, in a blender until the strawberries are pureed. Refrigerate.
Once chilled, toss all ingredients and dressing until fully incorporated (you may not need all the dressing). Top with strawberry garnishes and salt and pepper to taste. Serve immediately.