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08/28/2012 06:47:10 AM · #1 |
| What kind of balsamic works best when photographing with olive oil? I am trying to get the yellow/black contrast, but all my attempts with different kinds of balsamic vinegar, still produce yellow/brown? Any wisdom is gratefully accepted. Thank you in advance. |
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08/28/2012 07:05:26 AM · #2 |
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08/28/2012 07:08:06 AM · #3 |
Food colouring works wonders also.
Just buy a pipette or good syringe to control the placement and size of the drop. |
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08/28/2012 07:09:08 AM · #4 |
wonderfully absurd. photographing with olive oil really blows the old cereal box pinhole camera out of the water. shiver me timbers.
Message edited by author 2012-08-28 11:09:14. |
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08/28/2012 07:18:14 AM · #5 |
| Run some through a plate french fries, that'll really enhance the yellow tint, if you're going for the rustic artistic look, you could add a squirt of mustard before hand. |
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08/28/2012 07:25:31 AM · #6 |
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08/28/2012 07:29:04 AM · #7 |
Originally posted by Jon_H:
English or French? |
Depends, sometimes the English stuff makes it look over processed, to be used with caution. |
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08/28/2012 07:34:40 AM · #8 |
Although balsamic vinegar appears black at first glance, it is truly a dark brown. Therefore, if you are looking to get a very dark/black look, you should avoid backlighting it to minimize light transmission through it.In post, you want to bring in your black point to darken the balsamic.
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08/28/2012 08:07:35 AM · #9 |
| tyvm for all your help, appreciate it. |
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08/28/2012 09:44:57 AM · #10 |
removed
Message edited by author 2012-08-28 13:45:42. |
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08/28/2012 09:50:58 AM · #11 |
Why use balsamic at all? Use black ink or paint.
Balsamic vinegar is brown |
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08/28/2012 12:49:27 PM · #12 |
Originally posted by skewsme:
wonderfully absurd. photographing with olive oil really blows the old cereal box pinhole camera out of the water. shiver me timbers. |
Took me a second to figure it out. I thought there was some secret effect that could be had with smearing olive oil all over the lens.
Then I realized it was some boring idea of actually taking pictures OF olive oil. Boo. |
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08/28/2012 01:10:59 PM · #13 |
| you could also oversaturate the red channel (which brown balsamic would be responsive to), and then darken it thoroughly in hue/saturation. |
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08/28/2012 01:15:10 PM · #14 |
| FWIW I had a caramel and balsamic gelato the other day which was amazingly good ... :-) |
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08/28/2012 03:07:02 PM · #15 |
| cook it! if you reduce it by half it gets to be a nice syrupy consistency and almost opaque |
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08/28/2012 03:21:56 PM · #16 |
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