Las recetas y las fotos del cocinero de Pinoy

4 de octubre de 2007 | Visto 52.654 veces



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Las fotos

Tomo las fotos que aparecen en el blog con algunas contribuciones de mi marido e hijas. Cuando el blog fue llevado en 2003, utilizaba 1.3 que el megapixel punto-y-tira a la cámara fotográfica que debe explicar la no-demasiado-buena calidad de las fotos en las entradas más tempranas. Después de dos punto-y-tire más a las levas, mi marido me dio un FOE 350D de Canon el el día de la madre en 2005. El 27 de noviembre de 2007, compré a Canon 40D y dio el 350D a mi SAM de la hija.

Debajo está un extracto de una columna que escribí una parte posteriora del rato. Dice todo sobre las fotos y fotografía en este blog así que apenas lo reproduciré aquí:

Hay tres razones por las que las fotos son una parte integral de un registro del Web del alimento:

1) Alzan la experiencia visual de leer un registro del Web del alimento;

2) Ayudan a los lectores a visualizar para qué resultados están apuntando; y

3) Las fotos constituyen la prueba que las recetas realmente trabajan.

Las fotos se toman en tiempo real. El significar, allí no es ningún lanzamiento de la foto sino, algo, las fotos se toma en la tabla de cena al minuto o dos antes de que mi familia comience a cavar el pulg. Nunca hay mucho tiempo para la presentación. Por lo tanto, la presentación se limita a la opción del disco o del tazón de fuente que miran bien con el mantel. No hay mucho tiempo para los apoyos tampoco. El plato cocinado se transfiere a un tazón de fuente de la porción o el disco, colocado en la tabla y los tiros es taken— rápido, porque la familia está esperando. A menudo, la opción del disco o el tazón de fuente se hace antes de que se cocine el plato. Se instalan el trípode y la cámara fotográfica antes de que el tazón de fuente o el disco de la porción alcance la tabla que cena.

No hay equipo especial de la iluminación. Si estamos teniendo nuestra comida en el jardín, sé exactamente dónde instalar la cámara fotográfica porque he memorizado la dirección de la luz natural durante ciertas partes del día y del año (sí, la dirección de la luz del sol diferencia en verano y Navidad). Si estamos cenando dentro, sé dónde colocar el disco o el tazón de fuente en la tabla para maximizar la iluminación fluorescente. Y tengo gusto de tiros del primer para demostrar la textura del alimento.

El alimento verdadero fotografió en tiempo real. Except for a short period about two years ago when I was experimenting with digital filters, since I switched to a DSLR camera, digital editing has been limited to cropping and sharpening when necessary.

No faked food photos here. If you want to read how different my food photos are from those in cookbooks and food magazines, you may read the entire column entitled Superficiality and artificiality.

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Comments

67 responses on 'The recipes and photos of Pinoy Cook'

  • Mon Neri on Oct 16, 2007 at 4:29 pm

    Thanks for the great recipe on making lechon kawali using a pressure cooker. How long do you bake/broil in the oven? Just till it turns golden brown?

    Thanks

    Mon Neri
    Tampa FL

  • Connie on Oct 16, 2007 at 5:58 pm

    If you can post your question in the lechon kawali entry, I’ll be happy to answer it there, Mon. :)

  • May on Oct 16, 2007 at 8:16 pm

    I’m just 22 years old, I just want to ask help regarding recipes that are fit for diabetic and also fits for the Filipino taste. I believe that Filipino dishes are more economical than others do.

    Thanks and Godbless!

  • Lizette on Oct 17, 2007 at 1:03 pm

    i would like to express my deepest appreciation to you for everything that you’ve done through this site…especially for struggling working moms like me.. very well explained in this article… simply saying…we can still serve good food to our beloved family and still feel good about it even if its not “traditional”
    thanks!

  • Rose on Oct 17, 2007 at 3:43 pm

    Pu
    ede ho bang pakidala niyo sa akin ang pinaka the best
    recipe sa paggawa ng palitaw.

    Thanks

  • JING on Oct 17, 2007 at 7:02 pm

    hi..i would like to ask for the recipe of embutido? i have an experience here in dubai when i bought an embutido in a filipino store here. pagdating ko sa bahay para iluto it turned out na ung 3 whole hardboiled egg wrapped in a very thin giniling mixture..sighs..

  • Connie on Oct 17, 2007 at 8:08 pm

    There’s a search box on top of the page, Rose and Jing.

  • Ivy on Oct 18, 2007 at 1:36 pm

    My struggle is to make fried chicken. Yung tipong crispy sa labas then yung flavor dumidikit sa laman. Kasi I tried cooking the chicken na crispy pero wala na ang flavor sa inside. Could u help me?

  • Rhea on Oct 23, 2007 at 9:57 am

    Hi Connie
    Do you happen to have a nacho salsa recipe.Isaw way back b4 but I am not sure where is it now.
    Thanks
    Rhea

  • Connie on Oct 25, 2007 at 11:11 am

    Ivy, I’m searching my hard drive for the photo… I have one taken over a year ago. Never posted it though.

    Rhea, when the blog got wiped out in 2005, the nacho entry was among those I didn’t reproduce because the photo was blurry. I decided to re-post after re-cooking and re-shooting. Haven’t gotten a chance, so far.

  • Rhea on Oct 26, 2007 at 2:37 pm

    OH Please Connie.I don’t like the way the make nacho here in Alaska,they put refried beans and I have enough of it.I like the way you did coz its really YUMMY!!!

  • sittie on Oct 27, 2007 at 1:55 pm

    hi!im 31 years old,a mother of a 2-year old boy.i’m a muslim & i want to learn on how to make a chicken or beef tocino since we can’t eat pork tocino.There are ready made available in the supermarkets but i’m hesitant to buy it ‘coz i’m not sure of the ingredients that it contain.i hope you could help me..thanks.

  • arlene orcullo on Oct 27, 2007 at 7:47 pm

    Hello Im Arlene, i just know what are the main recipe of Arroz caldo and the steps how to cook it hope you can help me, your prompt reply is very much appreciated.

    Arlene

  • Connie on Oct 29, 2007 at 9:14 am

    Rhea, no promises as to when but I’m sure I’ll make it again sooner or later. :)

    Sittie, there is a long thread in the tocino entry (use the search box above) and someone provided a recipe. Substitute boneless chicken meat for pork and that should work.

    Arlene, use the search box.

  • marissa on Nov 1, 2007 at 2:01 am

    Hi Ms Connie,

    I have been trying to bake boat tart recipes for quite some time, but I never seem to get a good dough recipe. Can you please e-mail me a good, if not perfect boat tart dough.

    Thank you so much and hoping for your response.

    Marissa Sinlao

  • Nik Tabao on Nov 2, 2007 at 10:45 pm

    Hei I recently stumbled on your site, funny but I was looking for a Baked Mac recipe for my sister, which I thought I could find easily somewhere (in cookbooks, family traditional recipes and alll that) but I was wrong… buti na lang your site came up and lo as if I chanced upon a gold mine or treasure trove… ang galing… idol na kita… thanks for blogging bout your recipes and experiences in cooking food, nainspire naman ako bigla na magluto… =)

  • Julius on Nov 3, 2007 at 6:42 am

    Connie,

    Hello Connie, I’m Julius from San Diego California.

    I just wanted to express my thanks and appreciation for your Blog PinoyCook.net.

    I am now a divorced Dad with three kids. Before divorce, I never took cooking seriously. Sure, I’d cook French Toast , Pancakes, or grille a spare rib or chicken, cook a dish here and there.

    When Divorce hit me, suddenly I had to take Cooking seriously! As the saying goes: “Necessity is the mother of invention”. How comforting to access your Blog site when I’m stuck with what to cook or how to cook our favorite Filipino dishes for my kids. I have numerous Filipino Cookbooks in my kitchen, but your Blog now fill a void of my desire to learn Filipino Cooking, the why’s and hows that a cookbook can’t answer for a busy working Dad like myself.

    Just wanted to say, carry on and I’ll continue to visit your Blog frequently. More power to you.

    -Julius

  • Connie on Nov 3, 2007 at 7:41 pm

    Hello, Julius. Glad to have you visit. Even more glad that I can inspire a daddy to cook. Working on my hubby, you know. :)

  • gus hansen on Nov 3, 2007 at 10:54 pm

    hey connie…i posted this question on the spareribs but i guess you didn’t see it. do you have a reciple for salt n pepper spare ribs like the way they do it in chinese restaurants? crazy about that dish but it never comes out right. :) btw..love your blog

  • Connie on Nov 4, 2007 at 12:30 pm

    Actually, Gus, I did answer you; it was you who didn’t see my response. Maybe you forgot where you posted your comment? :) Click here.

  • josh on Nov 6, 2007 at 7:35 pm

    simple lechon kawali:

    1. boil the meat with onions, garlic and pepper until it becomes tender.

    2. when the desired tenderness is met, drain the meat and let the meat dry (either with an electric fan or under the sun)

    3. deep fry the meat until it turned brown, give a little time to become more crispy…

    4. well for the “sawsawan” i use calamansi, pepper, onions and soy sauce… and not to mention sili!

    5. enjoy ur meal

  • Danny on Nov 7, 2007 at 2:18 pm

    Hi! What is the correct formula for curing ham?

  • Connie on Nov 7, 2007 at 2:43 pm

    Hi Danny. Unfortunately, I never bothered asking my grandparents before they died.

  • Beth on Nov 8, 2007 at 7:42 pm

    Hi, my name is Beth, i’m currently living here in the U.K. I wondered if is there anyone out there who can help me find a recipe for ‘Pandisal’ i really miss this type of bread, i want to learn how to make this, pls provide me some recipe ideas.
    Pls, feel free to send me email and any suggestions where i can see the recipe.
    Many thanks kababayan : )

  • isabelle on Nov 9, 2007 at 7:16 am

    Kool!!!!it really did work!!thats so kool!!

  • ingrid on Nov 9, 2007 at 9:34 pm

    hi…
    would like to know if anybody could teach me how to cook biko. im in uae now and i miss eating biko & i would like to kearn how to cook it, the easy way.
    can i use powdered coconut milk since real coconut fruit is expensive and hard to find here.
    thanks so much.
    ingrid

  • pipes on Nov 11, 2007 at 1:52 am

    im in u.k and plan to cook batchoy soup. can u please send me a recipe. thanks

  • pinky on Nov 13, 2007 at 3:14 pm

    i just want to ask on how to cook the buttered shrimp?

  • RHODA BIHIS on Nov 14, 2007 at 12:45 am

    I am in USA and planning to cook kutsinta. Could you send me the recipe of our native kutsinta?

    Thanks,

    Rhoda

  • Mae Magtahao on Nov 14, 2007 at 1:36 pm

    hi….
    just want to know if you have a recipe for pesto?
    If you could send me the recipe.
    Does anyone know how to do a crema de fruit like the one at red ribbon? please share the recipe and step by step doing it.
    Thanks so much.
    MAE

  • Jeannette Basquin on Nov 16, 2007 at 5:01 am

    My grandma used to make me kakanin when I was little. Now, I’m pregnant and craving it really bad. I’ve been all over the internet trying to find the right recipe but I’ve had no suck luck. I’m pretty sure the one I’m looking for is the “biko”. It was dark brown and kind of chewy, ooh, I go crazy just thinking about it. Anyway, it would be really nice if you had that recipe. I would love to have a taste of home again. Thank you!

  • Yvonne on Nov 21, 2007 at 7:54 pm

    Hi. Could you possibly share and send me some recipes for parties- finger foods perhaps, those easy and fast to prepare…my in-laws and my children’s friends visit us occasionally in our house and it would be nice to impress them with some unique filipino finger foods for snacks.

    Thanks a lot and God bless!!!

    Yvonne

  • fatty on Nov 21, 2007 at 10:58 pm

    can you send me pannacotta recipes?! and any related recipe.

  • melchor on Nov 23, 2007 at 12:31 am

    My Daughter loves my chicken adobo without soy sauce
    after washing chicken specially drumstick i just put it in a pan the along with lots of minched garlic vinegar ground pepper a pinch of salt bring it to a boil then simmer until vinegar is dried up chicken is cooking on its fats

  • gigi on Nov 27, 2007 at 8:36 pm

    hello connie!

    im presently in wales, uk and love cooking as well… like you, i learned from hanging out in the kitchen with my lola and my mom and dad. i guess because i was so kulit then that they let me help in the kitchen and finally realising what a great help and how easily i can pick up their instructions, i was then delegated with cooking rice and then eventually easy to prepare dishes like ginisang gulay….

    i was in search of a recipe for a pork hamonado… and google listed you as one of the sites.. thank you for blogging.. now i have a new site to surf.. teehee…

    more power to you.. christmas is nearly here… im sure id be able to find helpful recipes for our christmas meal. and hopefully you’d suggest something that would go well with cripsy pata… as i am planning to cook all time favorite pinoy dishes on the 25th.

    thank you again, and merry christmas in advance..Godbless!

  • mitzi on Nov 28, 2007 at 9:48 am

    hi connie,
    Thank God for pinoy cook ! my husband wants me to cook a lot of recipes I do not know of your site helped me a lot . My husband cant eat any meal without soup. kindly include soup recipes like bulalo, batchoy, chicken soup He’s always telling me to cook any soup where the meat can easily separate from the bone with some carrots, potatoes, celery, mushroom. He is always dreaming of the good old days where you can find sopas in chinese restaurants and steaming mami sold on the streets along the streets of Quezon City. He wants me to cook like that.
    desperately,
    mitzi

  • Connie on Nov 28, 2007 at 11:00 am

    Hi Gigi, there wlll be a lot of Christmas talk in the next three weeks. :)

  • ten on Dec 1, 2007 at 6:20 pm

    please help me where can i find the contact numbers of dan erics ice cream. ive been looking for it a long time ago na. im planning to sell it on my place kasi and i dont know where to get it. thankyou…

  • cynthia on Dec 6, 2007 at 1:07 pm

    where can i find hard copy for your recipes or complilation. thanks,

  • Connie on Dec 6, 2007 at 3:28 pm

    Coming soon, Cynthia. :)

  • lilli medina on Dec 26, 2007 at 11:09 pm

    december 2007
    Hi, from Montreal, Canada.
    While surfing found your website. I hv a receipe for Puto which call for rice flour….coconut milk and soforth. It comes out good and tasty but I would like to know how can I keep it for the next day the way it was just cooked. Please advise.
    Thank you in advance
    lilli
    p.s.
    many times if it left for the next it become hard.
    same

  • Emma Hicks on Dec 27, 2007 at 11:01 pm

    Just stumbled your website and enjoyed reading your recipes. I promise I’ll visit your site more often. It’s a good place! Thanks.

    Emma

  • maria on Dec 31, 2007 at 9:45 pm

    hi connie, would you be able to provide me a tamales recipe, Ibaan, Batangas style. i would highly appreciate it. –thanks, maria

  • glorie ann on Jan 3, 2008 at 8:18 pm

    hi there..im an avid browser of your site mam, and as a newbie cook, im learning a lot.thanx so much you such a heaven sent.

  • Jenny on Jan 5, 2008 at 9:50 pm

    Hi Connie, I wonder if you have a recipe for Chorizo Recado? Thank you and have a great new year!

  • jing on Jan 13, 2008 at 3:39 pm

    Hi Connie, where do i buy lye water? I really wanted to make kutsinta.thanks

  • Connie on Jan 13, 2008 at 9:02 pm

    Jing, I buy mine from the flour/bakery supply store at the Antipolo market.

  • katkat on Jan 25, 2008 at 9:53 pm

    Hi Ms.Connie,

    Just want to express how i appreciate your website. It’s such an ease to find rili good recipes with just a click. Just happened to stumble upon your site when i’m searching for a morcon recipe. surfing the net and reading your recipes has bin a daily routine since then. hehhe.i rili luv the site! i’ve tried a lot of your recipes, and believe me everybody in our family loves it. thanks much!!!

    More power!!! expect me to be one of your many daily visitors. i do hope i’ll see you and your cooking on tv. failed to watch that episode in jessica soho’s report. :

  • Julius S. on Jan 25, 2008 at 11:01 pm

    Chicken 1-2-3

    Niluto ko yung recipe ninyo na Chicken 1-2-3. Bakit wala rito sa blog ninyo?

    The recipe tastes like a cross between a Chicken Teriyaki and Sweet and Sour. And the kids loved it.

    Thank you.
    -Julius

  • Cielo on Jan 26, 2008 at 11:08 am

    Hi Connie,

    Can I please have the recipe to make an easy BIKO??? I am just hoping that we have all the ingredients here in Canada.

    Thanks so much for this site.

  • Janice on Jan 26, 2008 at 11:17 am

    Hi Connie,

    I enjoyed reading your recipes. I even tried some of your recipes and it is so good. My family loves it.

    Thank you for sharing.

    Janice

  • rayanne on Jan 29, 2008 at 12:15 pm

    hi there. i love ur site. i love cooking esp baking and as a newlywed wifey. it helps me learn new things to cook up in the kitchen. tnx

    more power,… god bless

    rayanne(las pinas)

  • agaton on Jan 30, 2008 at 7:55 pm

    con, is there any new recipe?

  • Chinchin ty on Feb 2, 2008 at 12:42 am

    sana makagawa rin ako ng recipe na kasing sarap ng ysabella’s chicken of bacolod chicken

  • Kim navarro on Feb 2, 2008 at 12:43 am

    walang papantay sa kasarapan ng inasal sa bacolod chicken

  • jing on Feb 7, 2008 at 3:30 pm

    hi ms connie…what is water chestnuts in tagalog?

  • Connie on Feb 7, 2008 at 4:38 pm

    Jing, “apulid”.

  • carla on Feb 12, 2008 at 8:57 pm

    hi!tnx’s for making a nice recipe for us!!!!!have a nice day!!!!!hi nga pala sa mga frendz ko, lalo na kay DDD,hannah and anne !!hi Yani and emy

  • jing on Feb 25, 2008 at 3:37 pm

    hello again miss connie, ano po ba ang ginagamit na dough for making butchi? is it malagkit dough or the rice dough?. tnx

  • Connie on Feb 25, 2008 at 4:27 pm

    I have no idea, Jing. Have not tried making buchi yet.

  • jing on Feb 28, 2008 at 4:02 pm

    hello miss connie, the siopao i made yesterday was very dry. tsaka napakagaspang ung texture nya. nakakadisappoint!…san ba makakabili ng ordinary rice flour?..tnx

  • Connie on Feb 28, 2008 at 6:14 pm

    jing, can you knead dough well enough to know when the texture is right? the flour might not be the problem.

  • Nay on Mar 9, 2008 at 2:28 pm

    Hi everyone! Im Nay!

    Thanks Ive found this website! My passion is really baking.Ive been baking for 6 years.But up to now Im still having problems to make a good icing decorating-it just always melt. Ive been browsing the net to find a good recipe for that but to no avail.I wish to go further study for Culinary Cakes & pastries but ‘cant afford them either.Is there anyone outthere willing to help me & give me the right recipe/method to make a good ICING?—

  • criselda reyes on Mar 25, 2008 at 6:38 am

    pls give me tamales ibaan recipe and rice puto tks

  • criselda reyes on Mar 25, 2008 at 6:39 am

    nice picture of your tamales. looks yummy

  • Darlen May Lim on Mar 25, 2008 at 7:09 pm

    I am one of your avid fans and I really admire your style in blogging and cooking. Why not publish a cookbook? I am busy working on my cookbook too. We have a lot of things in common but that I will detail the next time I write to you. I am also a psychic who doesn’t want to be paid and everything my daughter asked about you came out to be true.
    Maybe I could blog with you so we get to know each other really well and could discuss things about cooking and publishing and also the things I forsee about you. No fees attached.

  • Connie on Mar 25, 2008 at 9:42 pm

    I’m all attention, Darlen. :)

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