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pwrmc · Joined: 26 Feb 2010 Posts: 53 Location: Fryslan

Hi,

how to create the best wet look on for example an appel or lattice,
what to use.water?, glycerin? or a mix? WD40 on meat?
some of you must have some experience what's best to use.

Hans

mauijon · Joined: 02 Mar 2005 Posts: 4311 Location: Maui, Hawaii

I believe Dave uses a thing syrup made from sugar and water to make a wet look on food. Whether this will work on appels or lattices I don't know.

hhltdave5 · Posted: Fri May 11, 2012 5:04 pm

In many cases a simple syrup is the best way to go. It is a cheap way of getting the same results you get if you use glycerine.

Water is not the way to go because it is very thin and will not hold those droplet looks. To make a simple syrup take 1 cup of water and add to it 3/4 of a cup of sugar in a small saucepan. Put it over low heat and cook it until the sugar just dissolves. Do not over cook it to the point where it starts to turn an amber color, it should always remain clear.

Put it in a sprayer bottle and use that when you want to give that nice fresh dew drop look to fruits and vegetables. Don't over spray, be gentle and use a light touch.

If you want to get that glistening look to things such as meat, chicken, fish, pork and other proteins use a pastry brush with a very light vegetable oil on it. Don't use too much, again a light touch is the best then shoot it with back lighting so you will capture the spectral highlights.

These are just a very few of the little tricks I utilize in food photography.

pwrmc · Joined: 26 Feb 2010 Posts: 53 Location: Fryslan

Thanks for the advice Dave