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5 Tips on How to Improve Your Phone Food Photography Now

June 28, 2015 13 Comments
5 Tips on How to Improve Your Phone Food Photography Now

I’ve been wanting to write about this topic for a long time. I frequently get asked about photography tips and how to get nicer pictures of food. Over the last few years I’ve found 5 areas that need to be understood in order to take a good photo (This is part 1 of my Food Phone […]

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Hey! I'm Paul, the guy behind thatothercookingblog.com. I'm super passionate about sous vide cooking, fermentation and dry curing. I also love feedback! so leave some or contact me by email on the link below:

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Featured Sous Vide:

  • March 9, 2018

    Beer Brined Pork Shoulder Sous Vide

  • June 7, 2014
    Boeuf Bourguignon Sous Vide

    Boeuf Bourguignon Sous Vide : 24h : 60c

  • October 19, 2015
    Pork Ribs Sous Vide. 62C 12h. Freeze 12h Deep-fry 3min.

    Pork Ribs Sous Vide. 62C 12h. Freeze 12h Deep-fry 3min.

  • June 13, 2014

    Short Ribs Sous Vide 72h 54C : Wine Reduction : Chimichurri : Garlic Sprouts

  • February 6, 2016
    Really quick post. Not really a recipe. I mean, the recipe is in the title if anything. Not much more to it other than mentioning that the golden brown crust came from flash frying the whole medallions in Ghee @ 450F for about 15 secs. I just wanted to log this to keep record since is probably the best piece of steak I've cooked in a long time and I am very proud of it. Salt the steaks. Add to the sous vide pouches right away, and add vegetable oil . I don't have a vacuum sealer here in Vancouver, so using the water displacement method is good but isn't great. Adding fat to the bag gets around the issue of having some pockets of air around the meat and it probably helps the meat retain its shape better. A theory of mine.... :P Anyways, cook away. Remove from baggies and serve immediately. No need to rest the steaks. They are already at the serving temperature. Happy Sat. I had fun taking some pics. That's it! Sous Vide Beef Tenderloin Medallion. 52C 1h. Hope you enjoy.

    Sous Vide Beef Tenderloin Medallion. 52C 1h

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