still life with meat

[filippo_birichino]

Hello guys,

 

i would like to shoot a pic with a raw steak, but everytime i buy a fresh and good one...it almost immediately change color and it is not red

anymore...at least some parts...where is the trick?

thanks

[joshroot]

I'm sure it is some sort of nasty chemical that the food prep people put on there to keep it fresh looking.

[bernie moore]

"i would like to shoot a pic with a raw steak" Try using a camera. (I'm so ashamed; couldn't resist.)

[KenPapai]

Keep the steak cold in freezer, then minutes before you camera setup is ready "snap your pic" then. Seriously? Wipe down the steak and "snap your pic" as my gramma says. Very tricky.

[joshroot]

Your gramma says "Wipe down the steak and snap your pic"?

 

You have an interesting gramma my friend.

[lake_photography]

It is my understanding that the butchers have a spray they use on meat to make it look fresher. Try asking your butcher for

a little of the spray in a small bottle. It doesn't hurt to ingest it. So you can eat your subject after your finished photography it

[tonmestrom]

most food photographers don't use the real stuff but use self prepared "dummÿ's" that look like they are real.

[gordonjb]

Josh, between your comment above and the flow chart for a male escort service which you posted, I have had a

couple of hearty laughing fits today.... thanks.

 

As to the steak, I am pretty sure the discoloration is the result of oxidation. Rub your steak down with a bit of

olive oil and see if that helps, maybe Ken's gramma can help with the wipe down.

[Spearhead]

<i>most food photographers don't use the real stuff but use self prepared "dummÿ's" that look like they are real.</i><p>This is very illegal in the US and not practiced by any food photographer that wants to stay in the business. You can do all sorts of things that make the food like something it wouldn't, like heavy use of dyes, shining agents (soap is popular), ingredient substitution for lighting (most food with high butter content won't survive lighting so it's made with high ratio shortening) etc etc etc. When I was in restaurant school, we had a food prep for photography class and the legal issues were presented in the first session.

[fourthst]

Years ago when commercials were done live on TV lard was used as a substitute for ice cream because the studio

lights would melt real ice cream in a heart beat. Johnny Carson was always trying to get Ed to eat some of the

"ice cream" they advertised.

[tonmestrom]

Jeff, to be honest I didn't know that and it surprises me because all advertise seems to be pimped up by sheer definition (now that's opening up a can of worms I guess) I'm not into that but as I understand it here it's common practise because it gives you more time under those warm lights.

[lex_jenkins]

Check the preparation used for prime rib. That damned stuff stays red even after cooking. Mebbe the brine, I dunno.

 

With a thread title like "Still life with meat" you're well on your way to successful doggerel, if nothing else.

[douglasely]

While grilling red meat I have noticed that corn oil or olive oil keeps the meat's color intact. Try aplying a small amount of corn oil on your steak. Best of luck, Doug

[sjluke]

Whilst heating grill for mid-day snack,

A steak I grabbed from out the back.

It's color rare and juicy red;

It looked so good, I clicked instead.

Alas, that perfect cut of beef

Did pale and fade beyond belief

When viewed upon the LCD

A tasty bite no longer be.

A poke, a prod, no, nothing there.

Just rotted flesh.

I did despair.

By now the grill was nice and hot;

I threw it on--

N'er mind the shot!

[jamesb]

Not sure I understand the problem.

If it changes colour, keep it cold as you would were you going to eat it.<br>

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