- Joined Sep 5, 2008
Can anyone (or most likely everyone) identify what's wrong with this photograph?
Yes but in this case it doesn't look good, does it? I mean it doesn't look appealing. This was an ad for a grill, and all that photo does for me is make me think is that maybe their grills are underpowered or malfunctioning.Typical of food photography/styling. Most of the food isn't edible, it's just supposed to look good.
I think it was just because it was a pretty amateur-ish video. It was all done in basically one take from a single angle and the audio suggests they didn't really have the proper sound equipment to record in a kitchen. So I don't think they had the skill or resources for much editting.Yes! Usually it's either more subtle or there's an edit in the video or the cook just plain explains what he's doing. That one was just weird!!
Yeah, I wonder if the cornstarch was just a cheat for the camera. If they had actually waited to cook the lamb for real, the pan jus could have reduced sufficiently naturally while the lamb roasted and then rest (what I typically do). I agree I've always thought of a "jus" as an unthickened sauce. Eg. Prime Rib Roast au jus (which a thick sauce or gravy would ruin). Only thing is a jus is a lot harder to get that fine dining/restaurant style presentation/plating with one.Yeah that was weird seeing him pull a raw rack of lamb from the oven saying "the rack of lamb is now ready".
I was surprised to see him use corn starch too. Reduction or "singer" (which is basically what you just described) is more traditional French. I suppose cornstarch is a shortcut, and it's probably fine if you don't abuse it and stop at the right texture, but it could quickly turn your jus into a glue. Traditionally, jus is not thickened at all, that's what makes it jus, it's not a sauce. At home, cooks make jus simply by deglazing pans with water. The result is very thin but extremely flavorful. A good homemade jus is very deeply colored (almost black) and very, very intensely flavored. Restaurant-style jus, being stock based, are usually a bit more subtle.