Low Key Lighting Technique

Low-key lighting is a style of lighting for photographyfilm or television. It is a necessary element in creating a chiaroscuro effect. Traditional photographic lightingthree-point lighting uses a key light, a fill light, and a back light for illumination. Low-key lighting often uses only one key light, optionally controlled with a fill light or a simple reflector. It is a necessary element in creating a chiaroscuro effect. Traditional photographic lightingthree-point lighting uses a key light, a fill light, and a back light for illumination. Low-key lighting often uses only one key light, optionally controlled with a fill light or a simple reflector.

Low key light accentuates the contours of an object by throwing areas into shade while a fill light or reflector may illuminate the shadow areas to control contrast. The relative strength of key-to-fill, known as the lighting ratio, can be measured using a light meter. Low key lighting has a higher lighting ratio, e.g. 8:1, than high-key lighting, which can approach 1:1.  (Source : Wikipedia)

Being interested with this kind of photography technique, i learn how to make a photo with dramatic mood. Low key refers to a style of photography that utilizes predominantly dark tones to create a dramatic looking image. Some people call it moody light as well. For low key shots, the camera settings can actually vary quite widely. The trick is to minimize the light entering the camera while not making everything too dark.

Camera Nikon D90
Exposure 0.004 sec (1/250)
Aperture f/2.0
Focal Length 50 mm
Focal Length 50.4 mm
Exposure Bias 0 EV
Flash No Flash

Here we see a nice solid black background and one primary light source. I used available light from left side of image. From the Flickr properties we can see that the exposure is at 1/250 sec, the aperture is f/2.0 and the ISO is at 100. Normally an ISO that low would produce an image that’s too dark under anything but decently bright conditions but here dark is exactly what the photographer wanted.

The bonus of shooting at ISO 100 is that the image quality stays high and void of color noise, which has a tendency to really stand out against a black background. Let’s take a look at one more image and see if we spot any similarities.

Camera Nikon D90
Exposure 0.003 sec (1/320)
Aperture f/3.2
Focal Length 50 mm
Focal Length 50.4 mm
Exposure Bias 0 EV
Flash No Flash

As you can see, even though this image is brighter, it was actually shot at 1/320 sec, significantly faster than the previous image. Although the aperture is letting in less light at f/3.2, the ISO is the same and it looks like there’s more available light in the scene. The extra light enables the photographer to shoot at a faster shutter speed while still pulling in plenty of detail.

The primary takeaway from these two images is to try your best to keep your ISO around 100-200 to keep the image both dark and noise-free. You’ll have to then play with your exposure and aperture to achieve the desired effect for your particular lighting setup.


Chocolate Pudding

I really love to make this kind of pudding. My boys love it too. Very simple but yummy mummy 🙂 It was a last bite left when i took those photos.

Ingredients:

1 pack of white agar-agar (available at Asian groceries)

200 gr dark cooking chocolate

1/2 cup of sugar

800 ml water

Vla ingredients:

500 ml milk

1/2 tsp vanilla extract

1 tbs corn flour (mixed with a bit of milk)

1/2 cup of sugar

Method:

  1. Boil water in a pan while melted the chocolate in a microwave for about 1 minutes.
  2. Pour agar-agar and sugar, bring to boil again.
  3. Pour the chocolate into the pan and stir until all mixed well.
  4. Pour it into pudding pan. Better if you strain it while you put into the pudding pan.
  5. Put in the fridge until set.
  6. To make Vla : put all the ingredients into pan (except corn flour), when it boiled then low the heat and put the corn flour into the pan. Stir it fast until all mixed well and becoming lumpy.

Gudeg Kendil Jogja

Gudeg is a traditional food from Yogyakarta and Central JavaIndonesia which is made from young Nangka (jack fruit) boiled for several hours with palm sugar, and coconut milk [1]. Additional spices include garlic, shallot, candlenutcoriander seed,galangalbay leaves, and teak leaves, the latter giving a brown color to the dish. It is also called Green Jack Fruit Sweet Stew.

Gudeg is served with white rice, chicken, hard-boiled egg, tofu and/or tempeh, and a stew made of crisp beef skins (sambal goreng krecek[2].

There are several types of gudeg; dry, wet, Yogyakarta style, Solo style and East-Javanese style. Dry gudeg has only a bit of coconut milk and thus has little sauce. Wet gudeg includes more coconut milk. The most common gudeg came from Yogyakarta, and usually sweeter, more dry and reddish in color because the addition of teak leaves. The Solo gudeg from the city of Surakarta is more watery and soupy with lots of coconut milk and whitish in color because teak leaves is absent. The East-Javanese style gudeg employs a spicier and hotter taste, compared to the Yogyakarta-style gudeg, which is sweeter. Gudeg is traditionally associated with Yogyakarta, and Yogyakarta often nicknamed as “Kota Gudeg” (city of gudeg). The center of Yogyakarta gudeg restaurants are in Wijilan area, east side of Yogyakarta Kraton (Sultans’ palace).

(Taken from Wikipedia)

This time I made gudeg like the one from Yogyakarta, because i used to live there for about 5 years. And my mother in law is from there too. That’s why i’m familiar with this kind of gudeg. I used the regular recipe but without teak leaves so maybe it’s gonna be like the mixed of Yogyakarta and Surakarta gudeg. But it has dry texture, sweet and reddish in color.

Bahan :
500 gr jackfruit

250 gr meat

10 bay leaves

400 ml coconut milk (you can mixed with some water if you don’t want to use much coconut milk)

8 eggs

5cm galangal

To be grind:

  • 9 shallots
  • 6 cloves garlics
  • 3 tsp coriander seeds
  • 250 gr palm/coconut sugar
  • salt and sugar

Method :

Put all the ingredients except eggs. Arrange the bay leaves and galangal in the bottom, because we need to cook in a long time. Try not to stir it a lot. Cook with low heat. And after all the ingredients tender, pour the eggs into the pan. And cook until the texture is dry.

After all, i also put this post for following Indonesian Foodblogger event called IdFB challenge.

 

Koleksi Resep Bumbu Dasar

Bumbu dasar dalam pengolahan masakan Nusantara ada 4, yaitu bumbu dasar merah, putih, kuning dan oranye. Tambahkan serai, daun salam dan daun jeruk pada pengolahan makanan, agar aromanya sedap. Berikut ini formula bumbu dasar yang bisa dipraktekkan masing-masing, untuk sekitar 1 kg bahan makanan. (Nyata)

Bumbu Dasar Kuning

=================

Digunakan untuk : Opor, Sayur Berkuah Santan, Pepes dan Serundeng

Bahan :

100 gr kemiri

150 gr bawang putih

500 gr bawang merah

25 gr kunyit

20 gr jahe

20 gr lengkuas

1 sdm merica bubuk

2 1/2 sdt garam

2 sdt gula pasir

200 ml minyak goreng

Cara Membuat :

  1. Campurkan 150 ml minyak goreng dengan semua bahan kecuali gula pasir. Blender hingga lembut.
  2. Panaskan 50 ml minyak goreng. Tumis bumbu halus hingga aromanya wangi.
  3. Tambahkan gula pasir, tumis hingga matang. Angkat, bumbu siap digunakan.

Bumbu Dasar Oranye

=================

Digunakan untuk : Tumis, Nasi Goreng dan Rica – Rica

Bahan :

300 gr cabe merah, buang bijinya

1 sdt jintan

1 sdt adas manis bubuk

2 1/2 sdm ketumbar bubuk

100 gr kemiri

150 gr bawang putih

500 gr bawang merah

25 gr kunyit

20 gr jahe

20 gr lengkuas

2 sdt merica bubuk

3 1/2 sdt garam

2 sdt gula pasir

300 ml minyak goreng

Cara Membuat :

  1. Campur 150 ml minyak goreng dengan semua bahan kecuali gula pasir. Blender hingga lembut.
  2. Panaskan 150 ml minyak goreng, tumis bumbu hingga harum.
  3. Tambahkan gula pasir, masak hingga bumbu matang dan kalis. Angkat. Dinginkan, siap digunakan.

Bumbu Dasar Putih

================

Digunakan untuk : Soto, Opor Putih dan Sayur Besengek

Bahan :

250 gr bawang merah

100 gr bawang putih

50 gr kemiri

3 cm lengkuas, iris halus

2 sdt garam

2 sdt gula pasir

200 ml minyak goreng

Cara Membuat :

  1. Campur 100 ml minyak goreng dengan semua bahan kecuali gula pasir. Blender hingga halus, sisihkan.
  2. Panaskan 100 ml minyak goreng, tumis bumbu hingga harum
  3. Tambahkan gula pasir, tumis hingga matang dan kering. Angkat. Dinginkan, bumbu siap digunakan

Bumbu Dasar Merah

=================

Digunakan untuk : Sambal Goreng, Rendang, Kalio dan Balado

Bahan :

400 gr cabe merah, buang bijinya

100 gr bawang merah

50 gr bawang putih

100 gr tomat merah

20 gr terasi

100 gr gula pasir

15 gr garam

200 minyak goreng

Cara Membuat :

  1. Campur 100 ml minyak goreng dengan semua bahan kecuali gula pasir, haluskan.
  2. Panaskan 100 ml minyak goreng, tumis bumbu halus hingga harum.
  3. Tambahkan gula pasir, tumis hingga kalis dan matang. Angkat, bumbu siap digunakan.

KaasStengel

KaasStengel or Cheese Shortbread Cookies means kaas = cheese, and stengel(s) meaning stick or stem (of a flower).

Bahan:

300 gr  mentega
200 gr  keju tua parut
400 gr  tepung terigu protein sedang
2 sdm   susu bubuk
2 btr     kuning telur

Bahan polesan:

2 btr     kuning telur

Taburan: Keju cheddar parut.

Cara membuat:

  1. Kocok mentega dan telur dg kecepatan rendah, sebentar saja, masukkan keju, aduk rata, masukkan tepung terigu, aduk rata.
  2. Tipiskan adonan dengan bantuan plastik lembaran, poles dengan bahan polesan, taburi keju cheddar parut.
  3. Cetak bentuk segi empat, tata di loyang. Oven hingga matang. Suhu 125’C selama 20 menit.