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03/23/2006 05:02:05 AM · #1 |
say you got food to cook,
1. low temperature + long time = cooked food A
2. high temperature + short time = cooked food B
as in in photography,
3. large aperture + fast shutter = photo C
4. small aperture + slow shutter = photo D
So... Lets say you have a entirely static subject with static background to shoot. Would you use #3 or #4? and why? which is the better quality photo, C or D ? |
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03/23/2006 06:46:44 AM · #2 |
Like most things, it depends on what you want. Since the subject is static, the shutterspeed becomes less important (except in terms of noise from long shutterspeeds), but the aperture controls the DOF. Do you want a large or shallow DOF; a small aperture will give a large DOF while a large aperture gives a smaller DOF. There are other effects that are created or changed by the aperture, such as the star-shaped pattern on lights and reflections -- the larger the aperture the more the lights and reflections tend to become blobs instead of star-bursts.
David
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03/23/2006 06:52:39 AM · #3 |
Originally posted by crayon:
say you got food to cook,
1. low temperature + long time = cooked food A
2. high temperature + short time = cooked food B
as in in photography,
3. large aperture + fast shutter = photo C
4. small aperture + slow shutter = photo D
So... Lets say you have a entirely static subject with static background to shoot. Would you use #3 or #4? and why? which is the better quality photo, C or D ? |
Depends on what I'm cooking. Pot Roast would be inedible at 2. Steak would be inedible at 1.
As for photography, if I have a tripod with me or a place to place/hold/brace my camera, I always go with 4. Unless I want a shallow depth of field, then I go with 3. Sometimes I go in between. Sometimes I do all three just to see what I get. Makes a huge difference with Macro. |
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03/23/2006 09:44:59 AM · #4 |
I enjoy a nice, Slow Roasted 8x11 on occasion with a generous amount of butchers ground black pepper and kosher salt. Pre-heat your oven to 315 degrees, place the image on a bed of mire-poix vegetables (onion, celery and carrot)and let roast for 1 1/2 to 2 hours. Try to avoid using colorful borders or dried herbs and spices.
Snapshots are always tasty when quickly sauteed in a light olive/soy blend, served over a picture Mesclun Greens with an Asian style Carrot Ginger dressing. Always make sure that your monitor is well calibrated to insure brightly saturated greens and reds. You can also spruce up the salad with a delicately gratined macro shot of goat cheese, right on top.
Message edited by author 2006-03-23 09:54:44.
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03/23/2006 09:59:54 AM · #5 |
Originally posted by pawdrix:
I enjoy a nice, Slow Roasted 8x11 on occasion with a generous amount of butchers ground black pepper and kosher salt. Pre-heat your oven to 315 degrees, place the image on a bed of mire-poix vegetables (onion, celery and carrot)and let roast for 1 1/2 to 2 hours. Try to avoid using colorful borders or dried herbs and spices.
Snapshots are always tasty when quickly sauteed in a light olive/soy blend, served over a picture Mesclun Greens with an Asian style Carrot Ginger dressing. Always make sure that your monitor is well calibrated to insure brightly saturated greens and reds. You can also spruce up the salad with a delicately gratined macro shot of goat cheese, right on top. |
Could I have one of each with a water-droplet martini served on a background of butter-smooth bokeh, slightly underexposed, please? |
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03/23/2006 10:26:49 AM · #6 |
Originally posted by crayon:
say you got food to cook,
1. low temperature + long time = cooked food A
2. high temperature + short time = cooked food B
as in in photography,
3. large aperture + fast shutter = photo C
4. small aperture + slow shutter = photo D
So... Lets say you have a entirely static subject with static background to shoot. Would you use #3 or #4? and why? which is the better quality photo, C or D ? |
It would make more sense if you reversed 3 & 4 above; you aperture is your "heat" and your shutter speed is your "cooking time", so 4 is anlogous to 1 and 3 is analogous to 2 in your example as stated.
Steve, "a bed of mire-poix vegetables" is redundant, dude. A "mirepoix" is, by definition, a combination of diced celery, onion, and carrots...
For dessert, may I recommend our freshly-churned, blue-ribbon Ice(land) Cream?
R.
Message edited by author 2006-03-23 10:27:29.
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03/23/2006 11:50:57 AM · #7 |
Originally posted by Bear_Music:
Steve, "a bed of mire-poix vegetables" is redundant, dude. A "mirepoix" is, by definition, a combination of diced celery, onion, and carrots...
R. |
How is that redundant? Is a mirepoix always used as a bed for roasting or can it be used in other ways, like for stocks, soups, court bouillon? Is a mirepoix always diced for that matter or can it be cubed...perhaps rough cut when making stocks?
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03/23/2006 11:54:50 AM · #8 |
Originally posted by pawdrix:
Originally posted by Bear_Music:
Steve, "a bed of mire-poix vegetables" is redundant, dude. A "mirepoix" is, by definition, a combination of diced celery, onion, and carrots...
R. |
How is that redundant? Is a mirepoix always used as a bed for roasting or can it be used in other ways, like for stocks, soups, court bouillon? Is a mirepoix always diced for that matter or can it be cubed...perhaps rough cut when making stocks? |
Nah, the reduntant part is "Mire-poix VEGETABLES"; by definition a mirepoix is vegetables. For sure there are various ways to cut 'em and various ways to use 'em :-)
R.
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03/23/2006 09:26:21 PM · #9 |
What if DOF is not considered?
is a larger Aperture always better to get more details?
is it true that smaller aperture leaves details out? |
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