No matter how original and mouth-watering your recipes, and how brilliant your writing, no one will pay your blog much attention unless it is lavishly illustrated with food photographs. I've never seen Gordon, Nigella, Jamie or Nigel with a camera in their hands. Pull the chicken to joints, and serve immediately, in deep bowls, with hunks of bread. Add the cubed pork rashers to the pan and fry for 3 minutes, or until just crisp and golden brown. Why, you may ask, bother to post a photograph at all? Place a sprig of rosemary inside the cavity of each chicken. Not I, said the little red hen. You, my dears, do this all on your own, and that's what makes your blogs amazing. If you're going to photograph really freshly cooked food, you have to get up early in the morning to cook it.
You need nice, thick, smoked pork rashers for this dish - watery supermarket bacon will not do. I've never seen Gordon, Nigella, Jamie or Nigel with a camera in their hands. Now make a 'pocket' at the top of the chickens by very gently separating the breast skin from the flesh: And who has time to do that? Cook the sauce gently for a two minutes, or until thickened. If it's any consolation: This is the standard of food photography that I aspire to. But back to the stewp. Sprinkle the flour over the vegetables and cook for two minutes, stirring. There are a couple of steps in this recipe that require a bit of effort: The problem is finding the time - and getting the time of day right. Using the flat of your hand, press down firmly on the breasts of the chickens until you hear the breast bones snap. Jeanne set up a special mini-light-box-cum-studio in her conservatory, but was repeatedly defeated by air so arctic that the hot food steamed up her lens. After that, all you need do is kick the dish into the oven and forget about it. Not I, said the little red hen. Do take the trouble to drain off excess fat, as instructed in the recipe, or you will end up with a greasy gravy. On the subject of food photography, please take a look at the work of Nina Timm of My Easy Cooking , who is the reigning queen among South African food bloggers when it comes to photography and food styling. Okay, they don't need to be as perfect as food-magazine pictures the food-blogging community, competitive as it is, can be very forgiving , but they do, at the very least, need to be sharp, bright and good-looking. Pull the breast skin back into place. Heat another 2 Tbsp 30 ml of olive oil over a brisk flame flame in a large ovenproof dish a big cast-iron pot is ideal; a sturdy roasting pan will also do. Don't worry if they're not evenly golden brown: Place a sprig of rosemary inside the cavity of each chicken. Why not pot-roast whole chickens and vegetables with a lot of liquid, so you end up with fall-apart chicken pieces in a lake of rich aromatic gravy? I love stews, and I adore soups, so why not a "stewp", I thought? This blog isn't my job, and my early mornings are gobbled up by school lifts and making of lunch boxes. Nothing, really, except to commiserate with all those other food bloggers who labour in their kitchens to produce excellent recipes, and then decline to post them because they haven't had a chance to take a photograph, or because they took a pic that looks like something the cat sicked up.
Video about stewp:
VOICE OVERS & ANIMATIONS
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