Comments on: Verrine Project #1 – Niçoise Crumble with Goat Cheese Cream http://greymatterconcept.com/2009/10/24/verrine-project-1-nicoise-crumble-with-goat-cheese-cream/ Journal for creative food styling and photography Tue, 09 Mar 2010 02:37:10 +0000 http://wordpress.com/ hourly 1 By: Verrine Project #2 – Rice Pudding, Raspberry, and Speculaas « Grey Matter Concept http://greymatterconcept.com/2009/10/24/verrine-project-1-nicoise-crumble-with-goat-cheese-cream/#comment-12 Verrine Project #2 – Rice Pudding, Raspberry, and Speculaas « Grey Matter Concept Mon, 02 Nov 2009 03:56:52 +0000 http://greymatterconcept.com/?p=166#comment-12 [...] This helps a lot in terms of avoiding reflection (as I had a lot of difficulty getting rid of in my previous post). I’ll talk more about this later.   This week’s verrine will be a sweet one (I plan [...] [...] This helps a lot in terms of avoiding reflection (as I had a lot of difficulty getting rid of in my previous post). I’ll talk more about this later.   This week’s verrine will be a sweet one (I plan [...]

]]> By: Carlos Porto http://greymatterconcept.com/2009/10/24/verrine-project-1-nicoise-crumble-with-goat-cheese-cream/#comment-11 Carlos Porto Fri, 30 Oct 2009 04:19:44 +0000 http://greymatterconcept.com/?p=166#comment-11 Awesome... Nice colors, details, composition,lighting and DOF. Regards from Carlos Awesome… Nice colors, details, composition,lighting and DOF. Regards from
Carlos

]]> By: Suwandi http://greymatterconcept.com/2009/10/24/verrine-project-1-nicoise-crumble-with-goat-cheese-cream/#comment-9 Suwandi Mon, 26 Oct 2009 05:39:01 +0000 http://greymatterconcept.com/?p=166#comment-9 Francesco, thank you very much for your insightful responses. Just by looking at examples from the link you gave, it really gives a lot of ideas. I just recently bought a set of small thick glasses. Hope that goes better in my future verrine series. You're right about vodka glass. I've been thinking of using those too, but it really depends on the type of verrine that I'm trying to make. I read from somewhere that using polariser might help with the reflection, although it can't be fully suppressed. Again it depends on the material of the glass. I'll experiment more. Francesco, thank you very much for your insightful responses. Just by looking at examples from the link you gave, it really gives a lot of ideas.

I just recently bought a set of small thick glasses. Hope that goes better in my future verrine series. You’re right about vodka glass. I’ve been thinking of using those too, but it really depends on the type of verrine that I’m trying to make.

I read from somewhere that using polariser might help with the reflection, although it can’t be fully suppressed. Again it depends on the material of the glass. I’ll experiment more.

]]> By: Francesco Gallarotti http://greymatterconcept.com/2009/10/24/verrine-project-1-nicoise-crumble-with-goat-cheese-cream/#comment-8 Francesco Gallarotti Mon, 26 Oct 2009 05:27:09 +0000 http://greymatterconcept.com/?p=166#comment-8 One last thing... while you can't remove those reflections, you are certainly making them more visible by setting the entire scene in black... my humble suggestion is to go brighter. Glass = clean = light, i don't think a low-key setup fits very well with verrines. I would go on a lighter setup without blowing the highlights wrapping the scene with reflectors of all sorts. again, study the images at http://fiveprime.org/hivemind/Tags/verrine and try to write down what you think the light settings were for those images. One last thing… while you can’t remove those reflections, you are certainly making them more visible by setting the entire scene in black… my humble suggestion is to go brighter. Glass = clean = light, i don’t think a low-key setup fits very well with verrines. I would go on a lighter setup without blowing the highlights wrapping the scene with reflectors of all sorts.
again, study the images at http://fiveprime.org/hivemind/Tags/verrine and try to write down what you think the light settings were for those images.

]]> By: Francesco Gallarotti http://greymatterconcept.com/2009/10/24/verrine-project-1-nicoise-crumble-with-goat-cheese-cream/#comment-7 Francesco Gallarotti Mon, 26 Oct 2009 05:23:15 +0000 http://greymatterconcept.com/?p=166#comment-7 Regarding the reflections, you can't get rid of them. This is why you need to use a different kind of glass that won't reflect back the bottom of the scene. Take a look at http://fiveprime.org/hivemind/Tags/verrine for inspirations on both the setup and the food preparation (notice how very often there are light items sticking out of the glass rendering the composition even more "vertical") Regarding the reflections, you can’t get rid of them. This is why you need to use a different kind of glass that won’t reflect back the bottom of the scene.
Take a look at http://fiveprime.org/hivemind/Tags/verrine for inspirations on both the setup and the food preparation (notice how very often there are light items sticking out of the glass rendering the composition even more “vertical”)

]]> By: Francesco Gallarotti http://greymatterconcept.com/2009/10/24/verrine-project-1-nicoise-crumble-with-goat-cheese-cream/#comment-6 Francesco Gallarotti Mon, 26 Oct 2009 05:17:12 +0000 http://greymatterconcept.com/?p=166#comment-6 Very nice image... regarding the glass, i think that any whiskey tumbler with a thick bottom would work. They usually have thicker glass which is less prone to break in pieces when one eats. For sweet verrine you could even use some smaller and taller versions (I am thinking even frozen vodka glasses, but that might add a level of complexity in the preparation) Very nice image… regarding the glass, i think that any whiskey tumbler with a thick bottom would work. They usually have thicker glass which is less prone to break in pieces when one eats. For sweet verrine you could even use some smaller and taller versions (I am thinking even frozen vodka glasses, but that might add a level of complexity in the preparation)

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