Orange Juice Photography. Easy tricks for your food photos. It is important to understand the subject at first. Then pick the suitable props that will enhance the appearance of the main subject. i always get to shoot a lot to get the right shot. Experiment with arranging the items or props is must. Orange Juice
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Quiche, Tart and Pie all these three are French Shortcrust Pastries with some sort of filling over their crust bases. All these three are almost similar with no much differences. To know everything about Shortcrust Pastry in detail, Click Here https://foodiegarima.com/shortcrust-pastry-and-its-types/ Quiche: Tart: Pie: This Apple Pie is not homemade.

Pasta, a culinary staple worldwide, has earned its place as a beloved comfort food. The art of Boiling Pasta may seem simple, but achieving perfection requires attention to detail. In this guide, we’ll explore the Steps to Boil Pasta Perfectly, ensuring a delightful dining experience. Selecting the Right Pasta Before delving into the boiling process,
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What Is A Shortcrust Pastry? Shortcrust Pastry is one of the “Classical French Pastries” and often used to make the base of “Quiche“, “Tart” and “Pie“. It can be used to make both Sweet and Savory Crusts. The texture of Shortcrust Pastry is Flaky, Crumbly or Crunchy like a Biscuit. It does not puff up
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“Tea” Styling and Photography : G Garima Tea Photography. Food styling is not only about plating the food but there is so much more. Sitting on the couch, complement a light evening drizzle with a steaming hot cup of Tea and some healthy crunchy cookies or something fried. More “Food Styling and Photography Ideas“, Find
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Recipe for Spider Web or Net Dosa. Thin pancakes made from a fermented batter of ground Rice and Lentils. This is very famous dish of South Indian Cuisine and often served with Sambhar and Coconut Chutneys. For more such recipes, click this link https://foodiegarima.com/blog-3/ INGREDIENTS: For Dosa Batter 2 cup Rice 1 cup Black Gram
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Coffee Photography Tips. A little skill and a few tricks can make our food photo stand-out. Focus the texture of food to give it a lively feel, add layers and elements to create a visual balance and raise up the scene. More “Food Styling and Photography Ideas“, Find here https://foodiegarima.com/food-styling-photography/ For Tempting “Apple Pie”, Click here
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Gobhi 65 (Cauliflower 65) – Vegetarian version of Chicken 65. This is a popular South Indian appetizer which is very spicy in taste and prepared by marinating the main ingredient in a few spices, deep fried and then dry tossed in a tempering. Super Crispy and Super Spicy, extremely “Red” in color starter is popular all across
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White Sauce Pasta Recipe. Creamy, cheesy and delicious pasta tossed in White Sauce or Béchamel Sauce. Quick and easy meal loved by everyone and very famous worldwide. White Sauce is also known as Béchamel Sauce. Also, Learn everything you need to know about Pasta, Pasta Shapes, Pasta Quality, Sauce and more with the links given
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Pasta Quality plays a pivotal role in determining the overall success of your dish. Whether it’s the texture, taste, or nutritional value, the quality of the Pasta you choose can significantly impact your culinary creations. Good Quality Pasta is more than just a label; it’s a combination of various factors, from the choice of ingredients
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French and Continental Cuisine has Five Basic Sauces or “Five Mother Sauces” from which other “Small Sauces” are derived. Today I’m covering the Derivatives of “HOLLANDAISE” Sauce. Mother Sauces are: For Detailed Description Of These “Five Mother Sauces”, Click This Link https://foodiegarima.com/five-mother-sauces-classification/ To Know the Derivatives, Composition and Other Details of Remaining Sauces, Click This Link https://foodiegarima.com/food-stories/ Hollandaise Sauce: (Clarified Butter + Warm
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French and Continental Cuisine has Five Basic Sauces or “Five Mother Sauces” from which other “Small Sauces” are derived. Today I’m covering the Derivatives of “TOMATO” Sauce. Mother Sauces are: For Detailed Description Of These “Five Mother Sauces”, Click This Link https://foodiegarima.com/five-mother-sauces-classification/ To Know the Derivatives, Composition and Other Details of Remaining Sauces, Click This Link https://foodiegarima.com/food-stories/ Tomato Sauce: (Tomatoes + Stock +
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French and Continental Cuisine has Five Basic Sauces or “Five Mother Sauces” from which other “Small Sauces” are derived. Today I’m covering the Derivatives of “Espagnole” Sauce. Mother Sauces are: For Detailed Description Of These “Five Mother Sauces”, Click This Link https://foodiegarima.com/five-mother-sauces-classification/ To Know the Derivatives, Composition and Other Details of Remaining Sauces, Click This Link https://foodiegarima.com/food-stories/ Espagnole Sauce: (Brown Stock + Brown
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The Origin of Pasta Although Pasta seems to be associated with Italy, it did not originate there. Pasta in Italy came via the Silk Road and flourished there as a traditional dish. Italians developed their entire culture and cuisine around Pasta and it is now recognised worldwide. Pasta comes in various Shapes and Sizes from
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French and Continental Cuisine has Five Basic Sauces or “Five Mother Sauces” from which other “Small Sauces” are derived. Today I’m covering the Derivatives of “Velouté” Sauce. Mother Sauces are: For Detailed Description Of These “Five Mother Sauces”, Click This Link https://foodiegarima.com/five-mother-sauces-classification/ To Know the Derivatives, Composition and Other Details of Remaining Sauces, Click This Link https://foodiegarima.com/food-stories/ Velouté Sauce: (White Stock + Roux)
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