Try adding a little extra ink to your black dough for more color. You should be able to get it super dark. Otherwise this is really nice.
lastinglovehandles on
Have a spritzer ready before your shot. The tortellini looks like it’s been airing out too long before their date with Annie Leibovitz. I see you’re really into plating but food photography is a different medium. There are techniques you can do to make things pop.
Pasta can use a cold plunge and oil or water spray.
icecoldcarr0ts on
This is great but that one piece upfront is very ugly and sad, you should have hidden that one and used a nicer piece in the presentation.
[deleted] on
[deleted]
MemesSoldSeparately on
Check out some of my posts. My wife and I are pastaia and we use activated charcoal powder. Deeper black, easier to use, doesn’t soften the consistency of the dough(it instead stiffens the dough), cheaper, and shelf-stable.
pimentocheeze_ on
everything reminds me of her
thenickdyer on
At our restaurant, we do use charcoal powder for our calamari, but it doesn’t have the same flavor as squid ink. I’d suggest trying to find squid ink powder and incorporate that into the dough; should give you a richer black color.
Khudaal on
this is sexy, my G
Great work
thefutureisfeline on
Is the pasta glazed in butter then plated?
thinkscotty on
Amazing! I’d be super proud of this.
glutamatedimp on
Wow! Looks amazing. A touch more bisque might balance the pasta-sauce ratio? Optionally, simply plate less pasta. Three seems to be the magic number
TimmySmiles on
Just binged you post history and the way your dishes elevated to the standard now is just extremely fire. Keep it up!
12 Comments
Try adding a little extra ink to your black dough for more color. You should be able to get it super dark. Otherwise this is really nice.
Have a spritzer ready before your shot. The tortellini looks like it’s been airing out too long before their date with Annie Leibovitz. I see you’re really into plating but food photography is a different medium. There are techniques you can do to make things pop.
Pasta can use a cold plunge and oil or water spray.
This is great but that one piece upfront is very ugly and sad, you should have hidden that one and used a nicer piece in the presentation.
[deleted]
Check out some of my posts. My wife and I are pastaia and we use activated charcoal powder. Deeper black, easier to use, doesn’t soften the consistency of the dough(it instead stiffens the dough), cheaper, and shelf-stable.
everything reminds me of her
At our restaurant, we do use charcoal powder for our calamari, but it doesn’t have the same flavor as squid ink. I’d suggest trying to find squid ink powder and incorporate that into the dough; should give you a richer black color.
this is sexy, my G
Great work
Is the pasta glazed in butter then plated?
Amazing! I’d be super proud of this.
Wow! Looks amazing. A touch more bisque might balance the pasta-sauce ratio? Optionally, simply plate less pasta. Three seems to be the magic number
Just binged you post history and the way your dishes elevated to the standard now is just extremely fire. Keep it up!