As many photographers perhaps know, or at least suspect, the light is one of the key elements of shooting. The art of drawing with it to be precise. Photographers use different light modifiers either to soften or to harden the light.
- 50 g squids
- 3 pcs prawns
- 100 g baby octopus
- 50 g shiitake mushrooms
- 50 g champignons
- 50 g timber fungus
- 100 g Yakitori sauce
- 20 g green onion
- 5 g gingili oil
- 30 g oil
- Peel squids, draw a grid on them and cut in triangles.
- Remove prawns’ intestine and shell.
- Cut baby octopuses in halves.
- Cook udon noodles al dente and rinse in cold water.
- Heat well a wok with oil, roast seafood and mushrooms until medium cooked and add sauce.
- As soon as the sauce boils, add noodles and mix intensively.
- Serve with thinly chopped green onion.
I can’t say I’m 100% master of light, but I do have an experience. And as I hate studios and prefer to shoot in the field (meaning kitchens and restaurants), I can’t afford taking lots of modifiers with me. Firstly, it’s due to their size and weight, secondly, it’s impossible to bring all my light equipment, because there’s simply lack of place for this.
That’s why I have to work with materials at hand. Cooking sheet is my favourite (wow, I do remember how it’s called!). With this sheet and a few epithets I can soften the light. I can make it less intensive and direct it where needed. I can also use cooking sheet as a small reflector.
And what is even more important, such cooking sheet can be found in every kitchen. Always. That’s why I don’t need to take a spare roll with me. This is a life hack I can share with you from my field shooting experience.